Rebel Chef Radio

Welcome back to the season one finale of Low & Slow on Rebel Chef Radio. We’re talking all things Thanksgiving! This year will be your most competent, confident and ENJOYABLE, yet! You can always listen with your eyes, if you prefer. Happy Thanksgiving to all and thanks so much for listening to season one!xoxo RCACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.subscribe to Rebel Chef Radio, it’s free! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

My friend Lindsey is back to update us on her kitchen confidence progress! Is she sticking to a meal plan? Using her grill? Roasting whole chickens? Listen and find out! We also played another few rounds of Kitchen Trivia and ‘Trash or Treasure’. Maybe you’ll learn something new, maybe you’ll get a good laugh there’s only one way to find out!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show may contain colorful, adult language. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

In episode eight:We discuss the merits of the humble potato, learn about how to doctor less desirable cuts of steak and several other little nuggets of food wisdom. You’ll indulge me in a rant on the power of high quality communication and hear me gush about our homemade pasta nights. We’ll get real about cabbage, hear what’s new at the pub and have so much fun along the way. Thanks so much for tuning in!xoxo RCACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] theme from Youtube audio libraryDISCLAIMERSI am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.LINKS N THINGSBaked Potato Fries & The Art of Doing StuffA Guide to Prime CutsSauerkraut and salt water solutionSUBSCRIBE TO MY SUBSTACK - it’s free! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

Carolyn's back for another great conversation in this latest episode of Talking Trash! We're hearing how life has changed since she became a Costco (executive!) member, the crazy ride she's been on with her chest freezer, garden updates, grocery shopping woes and so much more. We wrap things up with some fun rapid fire questions to really get the culinary brain stretching. Please Enjoy!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show may contain colorful, adult language.LINKS N THINGSSlow Roasted Tomato and Chickpea Pasta as recommended in the Mama Eats Plants weekly meal planFact check: a truffle is in fact a mushroom- what do I know? This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

In episode seven:We make a bit of a pivot in honor of the new (school) year. I share my step by step process for meal planning, go on a bit of an existential 'rebel rant', give an entire five minutes to zucchini, plus a peek at what's happening over at B&F Public House , and more!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.LINKS N THINGSSUBSCRIBE TO MY SUBSTACK - it's free! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

In episode six:I implore everyone to shop at The Farm.I orate a love letter on Alison Roman's Spicy Vinegar Chicken recipe.I update you all on my quest for Roman Pasta mastery.I answer some great listener questions:How do I add more umami flavor to soups?A discussion on cutting board materials and care.Any good pot roast recipes?And finally we round things out with some great Fan Mail questions, and a few quick tips on how to finger test the doneness of your steak, the simplest way to start composting at home and how to balance out the flavor of a dish when you overdo salt, sweet, spicy, etc.Thanks for listening, folks!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.LINKS N THINGSSUBSCRIBE TO MY SUBSTACK Alison Roman's Spicy Vinegar Chicken- A MUST MAKERecipeVideoCashew Lime Crema for tacos (I add garlic and lots of salt)The Flavor BiblePot Roast Recipes and best practices are ON MY SUBSTACK. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

Send us a textIn the latest episode of Talking Trash, I meet an instagram friend in person for the first time! Local Chef and Culinary Instructor, Melissa Nuttall joins me to talk about her journey to the chef life, the wonderful classes she has created to teach valuable kitchen skills, and some excellent advice for beginner sourdough bakers and food preservers. Please enjoy!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show may contain colorful, adult language.LINKS N THINGSGet in touch with Melissa:on instagram or email at [email protected]'s Upcoming ClassesFundamentals of Canning Demo @ Marcel's in Glen Ellyn on Aug 6Garden Focaccia (hands on) @ Marcel's in Glen Ellyn on Aug 20Park District classes for this fall: Beginner Sourdough (regular and gluten free), Apple Butter Making and Knife Skills! Class Descriptions here, sign up at dgparks.orgMelissa's Book Reccs King Arthur Baking Co's Big Book of BreadThe Perfect Loaf by Maurizio LeoSourdough School by Vanessa KimbellVeg-Table by Nik SharmaCanning ResourcesBall Canning SiteUniversity of Illinois Extension This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

Send us a textIn episode five, I finally name the monologue series: Low & Slow. We'll discuss in depth how to spatchcock and grill a whole chicken (and the perfect seasonal summer salad to serve along side) my favorite way to make caesar dressing at home, and my new found obsession with mastering the Roman pastas. Listeners wanna know: What are some garden veggies that will give me the most mileage in my home garden?What are some other pantry staples I can make at home besides the vinaigrette you're always droning on about?What is your go to brine recipe for pickled goods?And as always, some fun quick tips to elevate your home cooking game. How to take the heat off raw onions and garlic, how to instantly diffuse stress and overwhelm in the middle of cooking, how to reheat your leftovers at next level status, and so much more. Please enjoy!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.LINKS N THINGSSUBSCRIBE TO MY SUBSTACK <3Beginner SpatchcockSlightly more advanced spatchcock **sidenote, Rebel Chef Radio does not condone rinsing your chicken. Please just pat dry with paper towels.Caesar DressingPantry Staples This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

Send us a textA very special episode of Talking Trash with the one and only, my husband- AJ Blume. We talk about his thoughts and methods for the best cocktails- made at home, how to host a party that's enjoyable for guest and host alike and a peek into the world of Blume and Ferris Public House! Please Enjoy!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.LINKS N THINGSyou can view AJ's Guide to Cocktails on my Substack. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

Send us a textIn episode four, I go over another week of food in the Blume household. A sausage party, a coconut crusted cod, a classic Roman pasta dish and more! We dip our toes in the pool of flavor layering and balancing, talk about how to make the best meatloaf and as always, I share some quick and easy tips to make your life in the kitchen more enjoyable. Happy Listening!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductions---> check out Paul's podcast, Don't Quit You Day Jobon appleon SpotifyRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.LINKS N THINGSBuy & Eat LocalLeffelman Meat CenterPapa Passero'sRecipesJustin Doiron Coconut Cod w. Cilantro Rice---> watch the reelOur Friend Corbin's Basil Dressing4oz package basil, leaves picked2 lemons, juice and zest2 oz champagne vinegar2 tbsp honey2 tbsp grain mustard2 egg yolks6 oz veg oil  (I use less)2 oz olive oilsalt and pepper to tasteblend everything but the oils using a stick blender and then stream in oil slowly to emulsifyMarcus Olaoire Makes AmatricianaMy Mom's Meatloaf2 lbs ground beef2 eggs1 envelope onion soup mix1/2 cup milk1/2 cup bread crumbs1/3 cup bbq sauceCombine all ingredients, form into a loaf inside of a 9x13 baking dish. Bake at 350 for one hour.Lidia's MeatloafRebel Chef PozoleResourcesHow to Balance the Five Flavor ElementsHow to Build Flavor in Layers This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

Send us a textMy first multi-guest interview! My friends, neighbors and customers Nick and Dan stopped by to share vastly differing meal planning strategies for their big and busy families. We talked about finding joy at the grocery store, argued about Aldi and discuss how they both approach getting creative in the kitchen. Dan shares his dreams of gathering all his friends and family for pizza making and Nick divulges that he enjoys a nice quiet Friday night at Mariano's. It was a really fun conversation and I hope you enjoy the listen!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductions---> check out Paul's podcast, Don't Quit You Day Jobon appleon SpotifyRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.Dan's Easter PieEaster Pie (Calzone)Josephine Macchia's recipe9" Pyrex pie plate (deep dish pie plate would be best because this makes a lot of filling) I make homemade crust but you can purchase Pillsbury® unroll-and-fill pie crusts unbaked frozen pie crust for a 2 crust pie (need a bottom & top)Filling:1 ½ pounds mild Italian sausage, bulk or remove casings1 ½ pounds ricotta cheese¾ C. Romano cheese, grated (I buy it already grated)6-8 eggs, lightly beaten with a fork¾ C. Italian parsley (also called Plain or Flat Parsley), chopped fine1 tsp. saltBlack pepper to tastePreheat oven to 425 degrees.Add sausage to a fry pan and cook until it is no longer pink, breaking it up as it cooks. Remove from pan and drain on paper towels.In a bowl mix ricotta cheese, Romano cheese, parsley and lightly beaten eggs with a large spoon.Add sausage and mix well.Line the pie plate with the bottom crust. Don't trim edges. Add the filling. Top with the 2nd pie crust.Flute pie edges. Beat one egg white with a fork and brush it on top of crust. Lightly sprinkle with sugar. With a sharp knife make about 8 slits (1" long) in the top crust so steam can be released during cooking. Cut strips of foil about 1 ½" wide and cover the edges (fluted part) of the pie so they don't burn.Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake for 45-55 minutes until nicely browned. Take the foil off the crust edges for the last 15 minutes.Refrigerate after it cools. Cut into small squares for serving. I usually make it the day before serving.We like to eat it cold rather than just baked & at room temp.Don't put a drip pan directly underneath. Put it on a lower shelf if needed.Nick's Plant-Based Chili1 T chili powder1/2 T salt1 tsb cumin1 tsb paprika1 tsb garlic powder1/2 tsb onion powderBell peppers OnionGarbanzo beans Dark Red kidney beans Black beansSauté the veggies, add the seasoning, add the beans, liquid and all, and add about 1 T sugar.  This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

Send us a textIn episode three, I share our family dinner menu from one of the last weeks of the school year. I divulge that I did not make soup this week (gasp), answer some great listener questions about managing food for a household, getting out of a weeknight meal rut and some simple DIYs to elevate your home cooking. Please enjoy!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductions---> check out Paul's podcast, Don't Quit You Day Jobon appleon SpotifyRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.In this episode, I make a few comments/analogies about Martha Stewart. Just to be clear, I love Martha and reach for her recipes often.LINKS N THINGSLocal Restaurant MenusCountry House Clarendon HillsScooby'sRecipesMy Sister's Chicken Shawarma & Sunday Beef Stew This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

Send us a textEpisode Two of the Talking Trash interview series on Rebel Chef Radio.In this episode, I interview my friend and neighbor Lindsey. We talk about some different meal planning strategies, discuss how to grill just about anything and talk a whole lot about roasting a whole chicken in cast iron. We set some simple, attainable goals to make the day to day and week to week planning in the kitchen a little more manageable and how to pivot your leftovers into something brand new when you're not a fan of leftovers. Please enjoy!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.LINKS N THINGSAlison Roman's Tangy Braised Short RibsA Perfect Roast Chicken This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

Send us a textIn episode two, I'll share my origin story, realize I've made two soups in one week again, implore you to become comfortable with a knife and give you all my tips for making every produce item last as long as possible. Additionally, I'll encourage you to give blanching a try and give you some simple, actionable tips for elevating your meals. Please enjoy! xoxoACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] Commercial Music// Hopping Trains by Nathan More free on YouTube DISCLAIMERSI am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.LINKS N THINGSLocal Restaurant MenusThai Cafe Downers GroveChiba Japanese in DarienRecipesCauliflower Tacos al PastorTraditional Dashi StockMinestrone/Vinaigrette/Pan Sauce FrameworkResourcesMama Eats PlantsThe Intrepid GourmetHow to Season like a ProMy Knives This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

Send us a textEpisode One of the Talking Trash interview series on Rebel Chef Radio.In this episode, I interview my good friend and neighbor, Carolyn Phillips. We talk about how a Costco membership and a new deep freezer have transformed her life and given some new perspective on meal prepping. We discuss what can and can't be frozen for future use, how exactly you should be storing your garlic and as a bonus- Carolyn gives me some much-needed dental advice. Much laughter is shared and many tangents are gone on. Please enjoy!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.LINKS N THINGSCarolyn's Chickpea GyrosCarolyn's Ice Cream base recipeBob's Pita Bread :Ingredients:8 grams salt7.5 grams dry active yeast13 grams olive oil85 grams milk85 grams water300 grams all purpose flourDirections:1. Combine milk and water, warm in microwave until liquid is between 90-100 degrees F. Add sugar and yeast, stir to combine. Cover and let sit 15 minutes for yeast to bloom.2. Combine flour and salt. Add yeast mixture and olive oil. Mix and form into dough ball.3. Turn onto lightly floured surface. Knead dough for approximately. 10-15 minutes. Lightly coat bowl with olive oil and place dough in bowl. Pour and rub olive oil onto dough ball to keep it from drying out. Cover tightly with plastic wrap or lid and let proof for 1 hour. Preheat oven with pizza steel or baking sheet inside to 450-500 degrees F.4. Remove dough from bowl and portion into individual dough balls. 80-90 grams per portion makes approximately 6 dough balls. Tightly ball individual portions and place onto lightly floured surface. Cover with a towel and let rest for 15 minutes.5. Roll each ball out on floured surface until approximately 1/8" thick (should be 6-8 inch rounds) Place rolled dough onto baking pan or other surface and cover with damp dish towel. Let rest for 20-30 minutes.6. Bake dough on baking steel or sheet pan in heated oven. Cooking time will depend on oven temperature but should take between 90 seconds and 3 minutes. Flip the pita every 45 seconds. Pita is done when bottom in slightly golden (hopefully dough ball has puffed up like a balloon)7. Remove from steel, place on plate and over with towel to keep warm. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

Send us a textIn episode one, we'll meet and fall in love. I'll tell you all about what I cooked this week (and the mistakes I made along the way), I'll answer questions from instagram including how to cook a chicken breast without regrets and how to go toe-to-toe with your picky eaters without breaking a sweat. I'll wrap things up with some quick tips for fun and success in your home kitchen. Together we'll achieve, competence, confidence and (dare I say) enjoyment, in the kitchen.ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] Iron Commercial Music// One Last Ride by Great Adventures free on artlist.ioDISCLAIMERSI am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.LINKS N THINGSBooks- Please buy local whenever able!The Pie Room by Calum FranklinThe Ball Book of Canning and PreservingRecipesAlison Roman's Pie CrustLove and Lemons Broccoli Cheddar SoupHalf Baked Harvest No Knead BreadResourcesRebel Chef Guide to SourdoughEthan Chlebowski on YouTubeClara's Canning on InstagramThe National Center for Home Food Preservation This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com