Smidgen Season 2, Episode 7: Updating Vintage Recipes

Posted on January 08, 2020 by Anne Milneck | 0 comments

We’re throwing it back here on the Season Two Finale of Smidgen to some vintage recipes that are making a comeback. Do you have memories from your young days of parents pulling out “fancy” china for entertaining and making certain dishes that are for special occasions only? Smidgen Host and Owner of Red Stick Spice Co. Anne Milneck speaks with Lili Courtney about some of these dishes, and our intrepid chefs give some makeovers to chicken tetrazzini, hummingbird cake (Southern Living Magazine’s number one, most viewed recipe EVER!), 70’s style cocktail meatballs (served in a crock pot, OF COURSE, with a sidecar of rainbow colored toothpicks), seven layer salad, and trifle.

Part trip down memory lane, part tasty food analysis, Anne and Lili update vintage tastes to our modern palette. Inspired by their conversation, Lili and Anne head over to the Red Stick Spice Co. Test Kitchen and update cocktail meatballs and whip up a hummingbird cake trifle. 

Mentioned on the show:

  • Lili is sharing her meatball recipe for you to try and wow your friends and family
  • Now’s the time to get the trifle dish out of the back shelf for Hummingbird Cake Trifle OR serve in individual glasses (like a stemless wine glass or a martini glass)
  • Shhh! Don’t tell anyone it is store bought ice cream! Anne’s Mother’s Romanoff sauce is cool and delicious
  • The original Southern Living Hummingbird Cake Recipe is on their website here
  • Ooh la la, customer favorite Champagne Pear Chardonnay Vinegar makes a grand appearance in the cooking segment
  • Capital Heights Spice is versatile, full of shallots, citrus, and nutritional yeast. Plus, it’s salt-free
  • We enhance all the flavors of the Hummingbird Cake with the Red Stick Spice Co. Pumpkin Pie Spice (banana loves cardamom!)
  • Listen to the episode for a Red Stick Spice Company discount code, special for you, our Smidgen listener.

Did this episode inspire you to update your own favorite vintage recipes? Also, this is the last episode of Season Two—we’ll miss you while we’re away, but we would love to know if there’s anything you want to hear about on Season Three. Tell us on FacebookInstagram, or Twitter.

Hear all Smidgen episodes on Apple PodcastsSpotifyGoogle Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.Up

ANNE & LILI COOK HUMMINGBIRD CAKE TRIFLE & MEATBALLS 

ANNE & LILI DISCUSS VINTAGE RECIPES

Smidgen S2 Ep6: Just a DASH of Salt

Posted on January 01, 2020 by Anne Milneck | 0 comments

Lots of customers discover Red Stick Spice Company after being given the directive to reduce salt consumption. What better place than our shop to reduce salt without losing flavor? We also hear talk of the DASH Diet—a little bit “Baton Rouge famous” due to research and development at Pennington Biomedical Research Center. To learn more, we’re joined by Renee Puyau, Registered Dietician at Pennington. Renee explains how DASH was originally developed for hypertension, but also supports other health benefits, too. Since DASH is fruit and veggie heavy, Renee gives lots of tips for how to get more servings into each day. (Friendly reminder: this episode is for informational purposes only and is not a substitute for medical advice.)

Host and Owner of Red Stick Spice Company Anne Milneck takes what she learns from Renee into the Test Kitchen to make a flavorful chicken cutlet using Zahtar. The salt is scant but the taste is plentiful due to Zahtar’s distinct zing—sumac, sesame seeds, and citrus zest come together for a bright flavor that will keep you from missing the salt. The Zahtar chicken is topped with a lush green parsley salad (get those veggies in!) making for a DASH-friendly, quick to prepare dinner.

Mentioned on the show:

Did we win you over with Zahtar? Did you already know about DASH? We want to know! Tell us about it on FacebookInstagram, or Twitter.

Hear all Smidgen episodes on Apple PodcastsSpotifyGoogle Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

ANNE & CAMERON COOK ZAHTAR CHICKEN

ANNE MILNECK & RENEE PUYAU DISCUSS THE DASH DIET  

Smidgen S2, Ep5: Know Your Farmer

Posted on December 11, 2019 by Anne Milneck | 1 comment

“Local food” is a term we hear more and more. It feels good to say, it seems to capture the spirit of an ideal we would like to uphold. Looking a bit closer, the issue of local food gains some depth and complexity. On this episode of Smidgen, host Anne Milneck starts off her local food journey by speaking with John Cotton Dean, Director of the Rural Prosperity Initiative for the Central Louisiana Economic Development Alliance (CLEDA.) John breaks down food deserts, identifies who are the stakeholders in local food production, and explains how each of us can have a major impact on local food in our own communities (hint: only $5 per week!) Anne is currently working to be a Louisiana Food Fellow through CLEDA.

Next, we talk to a real-life urban farmer—Allison Guidroz of Fullness Farm. Allison and her husband farm in Baton Rouge, growing fresh produce for local restaurants, farmers markets, and for their CSA subscription program. Allison shares the reality of local food and some of the joy involved in working with the seasons, producing fresh veggies year-round. We are confident you will come away from these interviews informed, but also inspired about what is being produced in your own communities (and maybe even your own garden!)

Taking a tip from Allison, we head to the Red Stick Spice Test Kitchen to make Eggplant Burgers. Wowza! If you are going meatless or want a dish that uses a bumper crop of eggplant, this dish is sure to please (it even converts cooking assistant Cameron into an eggplant eater!) Made with our savory Farmstand Veggie Blend, these burgers are quick to prepare and delicious to eat. (We also have a version of the recipe to make meatless eggplant meatballs.)

Mentioned on the show:

  • John referred us to The Johns Hopkins Center for a Livable Future to learn more about sustainable food systems
  • Allison and her husband were inspired by Eliot Coleman and his farm in Maine
  • Join us for a Red Stick Spice Company Farm, Food, & Cooking Tour! A day-long tour filled with farming and food, and ends with a fabulous cooking session. One of the many stops is a fun and informative tour of Fullness Farm. Connect with local food in a real way on this tour.
  • Lemme at ‘em! Eggplant Burgers are sure to become a go-to dish for you. Cameron whipped up Slow Roasted Cherry Tomatoes to serve as a condiment for the burgers (also a perfect solution to the moment when your home garden produces more cherry tomatoes than you know what to do with.)
  • Our Farmstand Veggie Blend is great on the eggplant, but it also can perk up veggie dishes that have become a bit same ol’ same ol’
  • Use our Premium 18 Year Aged Balsamic Vinegar to make the Slow Roasted Cherry Tomatoes
  • We offer an array of beautiful Avocado Oils that are perfect for roasting a variety of vegetable dishes
  • Listen to the episode for a Red Stick Spice Company discount code, special for you, our Smidgen listener.

Did this change your thinking on local food? Tell us about it on FacebookInstagram, or Twitter.

Hear all Smidgen episodes on Apple PodcastsSpotifyGoogle Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

 

Anne & Cameron Cook Eggplant Parm Burgers 



 

Anne & Allison Talk all things Local Farming 

 

Smidgen S2, E4 Make Your Own Jams & Jellies

Posted on December 04, 2019 by Anne Milneck | 0 comments

A large pot, the smell of sugar and fruit (and maybe some peppers) filling the air, plus stirring—lots and lots of stirring. Homemade jams, jellies and preserves are all the rage. Our friend Ashley Andermann of Grinning Jupiter Jammery joins host Anne Milneck to talk about confidently making jams and jellies at home. In the Smidgen cooking segment, Ashley and Anne head to the Red Stick Spice Company Test Kitchen to make a batch of must-have blackberry pepper jelly.

Ashley shares how most people already have the necessary equipment in their kitchens to start jamming, and gives tips for getting a good batch (without worrying about food borne illness or spoilage.) By the end of the episode, we hope you will have the know-how and facts that will set you up for water bath canning success.

Jams and jellies from scratch make fabulous gifts and are the perfect solution to a bumper crop in your garden (or in your neighbor’s garden as Anne illustrates from her confession of fruit theft.) Ashley forages for much of her ingredients, showing how canning can be a sustainability effort, tracing the history of this activity that has become popular again.

Mentioned on the show:

    WHERE TO LISTEN TO SMIDGEN:

    Listen to Smidgen on the podcast player above or on Apple PodcastsSpotifyGoogle Podcasts, Pandora, or your favorite podcast app.

    Smidgen S2, E3 Don't Drop the Turkey

    Posted on November 25, 2019 by Anne Milneck | 0 comments

    Anne's Aunt Gloria knew how to feed a crowd. Known as "Nannan" by her nieces and nephews and "Granny" by her grandkids, Gloria was quite the hostess and Thanksgiving was her responsibility. Anne remembers the counters filled with casserole dishes and both the main and garage kitchens humming along to get the meal to the table. Today, Anne is the host of Thanksgiving for her family, and each year she recalls the holiday at Nannan's and works hard to make her proud.

    From Nannan's perfectly appointed table to the delicious spread of dishes to the dropped turkey...wait, what? That's right. Anne recalls a Thanksgiving when the bird hit the ground, and she dials up a few family members to see if her memory holds up. While not completely vindicated, Anne does get to reminisce and laugh with her family. Then Anne pulls in her son-in-law Ben to talk about a fiery fiasco at her very own Thanksgiving last year when the centerpiece of the meal burst into flames. Yes. The turkey was engulfed in flames.

    Later in the episode. Anne takes questions from listeners and problem solves some common Thanksgiving dilemmas. She then heads to the kitchen to cook up a delicious turkey day side.



    Here’s a list of the links we mentioned in the podcast:

    WHERE TO LISTEN TO SMIDGEN:

    Listen to Smidgen on the podcast player above or on Apple PodcastsSpotifyGoogle Podcasts, Pandora, or your favorite podcast app.

    Smidgen S2, E2 How to Use Spices, Part 2

    Posted on November 20, 2019 by Anne Milneck | 0 comments

    How do I use spices? We hear it often and on repeat. It's the number one question that we hear in the shop, and we're taking the answer very seriously. So seriously. we've dedicated two complete episodes to answering the question. In this episode, Anne takes to the mic with producer Catherine to talk the how, when and why of spices. After the interview, Anne heads to the kitchen with Lili Courtney for a spiced cookie transformation: Molasses Cookies with Garam Masala.

    Here’s a list of the links we mentioned in the podcast:

    WHERE TO LISTEN TO SMIDGEN:

    Listen to Smidgen on the podcast player above or on Apple PodcastsSpotifyGoogle Podcasts, or your favorite podcast app.

    Smidgen Season 2, Episode 001: How to Use Spices, Part 1

    Posted on November 13, 2019 by Anne Milneck | 1 comment

    Red Stick Spice Company recently certified as a Milk Street Cooking Classes Partner Location. Milk Street is a media company all about home cooking, founded by Christopher Kimball. Milk Street Education Director Rosie Gill joins us on Smidgen to talk recipes, techniques and spices.

    Whether you’re a staunch recipe follower or more of an improv cook, Rosie offers great tips for bringing full flavor to all your meals. After the interview, Anne heads to the kitchen with Lili Courtney to cook up Crispy Chickpeas, Two Ways.

    Here’s a list of the links we mentioned in the podcast:

    • Anne and Lili chat about all the ways this dish makes for an excellent accompaniment to a cheese board, a crispy topping on a salad or a great way to garnish hummus.
    • We fried the chickpeas in our All Natural Avocado Oil. Avocado oil is a great choice for its neutral flavor profile and high smoke point. Avocado Oil is your friend when it comes to high heat cooking like grilling, stir frying and cast iron cooking.
    • Lili seasoned hers with Garlic Maple Rub. We love this blend for so many things: sweet root vegetables, Thanksgiving turkey, weeknight chicken and more. 
    • Anne went for the heat with our Berbere Spice. Berbere, aka Ethiopian Chicken Rub, packs flavor and heat. The notes from the fenugreek make this blend very craveable. Try it in a pot of lentils. It's fantastic on our Berbere Chicken. It does wonders for a pan of spiced Pecans!
    • Learn more about Milk Street here. If you're traveling to Boston, check out a Milk Street Cooking Class. Browse all of Milk Street's partner locations so that you can enjoy a Milk Street class no matter where your travels take you.
    • We took Rosie's list of essential spices (with Anne's addition of onion and garlic) and created The Essential Spice Starter Kit. This kit is a must for anyone curious about using spices.
    • If you're spice-curious and in the Baton Rouge area, our 60 Minute Spice Master class is a must for you. Just one hour to full spice transformation!

    WHERE TO LISTEN TO SMIDGEN:

    Listen to Smidgen on the podcast player above or on Apple PodcastsSpotifyGoogle Podcasts, or your favorite podcast app.

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