The arrival of fresh rhubarb in the market is keeping Stefin and Andrea hopeful that spring is right around the corner, despite the continuing rain in the Pacific Northwest. Andrea’s baked up Kate McDermott’s Rhuberry Bluebarb pie and Joy the Baker’s Strawberry Rhubarb Crumb pie which her husband declared “the best pie ever.” Andrea wonders […]
Author: Andrea Ballard
I like to bake!
Episode 25: Meet Me in St. Louis for Some Gooey Butter Cake
Fresh off a thrilling Preheated Help Desk call, we learn that listener Mary Beth (creator of the always reliable Mary Beth’s Pie Crust recipe), freezes her pies in mason jars, so she always has a stack of single serving pies in her freezer. Stefin agreed it sounds delicious but warned us to learn from listener […]
Episode 24: Who Wants to Win a Baking Contest?
Stefin kicks off the show with some of her recent breakfast finds: Bacon Gruyere Breakfast Pie from Good Housekeeping (because it’s never too early for pizza!), Banana Bread French Toast, and cooking with charcoal from the Seattle Times. While our hosts don’t generally follow trends originating with Gwyneth Paltrow, they are intrigued with this strange […]
Episode 20: Going Bananas for Southern Banana Pudding
Stefin kicks off the show with an update on her latest discovery – aquafaba pavlova. Her one word review? “Huh.” Both our hosts remain baffled at the way chickpea juice magically turns into a sweet, fluffy substitute for meringue. On to some more traditional recipes that fit in with March – our Puddings and Custards […]
Episode 17: Grown-up Puddings and Custards
It’s March and that means puddings and custards! While some adults might think of puddings and custards as a childhood food (hence the the term ‘nursery puddings’) the Preheated hosts plan to elevate the simple puddings of your childhood and explore rice puddings, bread puddings, and creme brûlées. This is not your mother’s Jello! Stefin […]
Episode 16: Checkmate! Chocolate Chess Pie is Declared a Winner
Stefin kicks off the show with a new discovery – Aquafaba. It refers to the cooking liquid of beans like chickpeas, and can used to replace egg whites in many sweet recipes, like meringue. The mix of starches, proteins, and other plant solids gives aquafaba emulsifying, foaming, binding, gelatinizing and thickening properties. Listeners, have you […]
Episode 15.5: Bonus interview with Pie Guru Kate McDermott
We have a special treat for you! Kate McDermott, award winning author of Art of the Pie, was kind enough to stop by the Preheated studios and share some of her pie wisdom with Andrea while Stefin is taking a much-deserved holiday. Of course, we could talk to Kate all day long about pie techniques, […]
Episode 15: Tarte Tatin Ups and Downs
Stefin kicks off the episode with an update on some quick bread loaves she’s made recently. First up is a Cranberry Ginger loaf, which is an extremely moist and delicious way to clean out the kitchen post-holidays. Next in the rotation was Earl Grey tea bread with a lemon glaze. Stefin wrapped her breads in […]
Episode 12: Old-Fashioned Baking
Andrea starts off this sweet and spicy episode with another recommendation for the Preheated Podcast Book Club: Born Round by Frank Bruni, a former food critic for the New York Times. Then the gals step into the Gadget Garage, where Andrea touts the features of her Vitamix blender (so helpful for green smoothies and almond […]
Episode 11: For the Love of Baking Guest Interview with Craig Weaver
We start with updates on the Preheated Podcast Baking Club. While Stefin and Andrea both give Kitchens of the Great Midwest two enthusiastic thumbs up, they don’t want to discuss the book since several listeners want to read it first. Stefin added Ruth Reichl’s Garlic and Sapphires and Patricia Volk’s Stuffed (Stefin’s pick for Happiest […]