On this episode of Family Meal, I sat down with Grasie Mercedes @grasiemercedes and we dished about way more than food. A podcast host herself  on @notblankenoughpod Grasie also acts, writes, and directs her own projects. She pulled back the curtain on what goes down in a writers room (she was on staff for Perfect Harmony), how being the oldest in her family shaped her, and the importance of having faith in yourself even if you don't feel "ready yet or qualified enough". Grasie also discussed the importance of representation on and off screen and how that preps the future generations for believing in themselves. 

GRASIE'S MOM'S DOMINICAN RICE AND BEANS

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On this episode of Family Meal, I sat down with Tiana Okoye @tee_ohhh and we dished about way more than food. Of course we covered her time on Broadway and being an actor in a new production, as was her case in The Cher Show. She talked about how COVID has illuminated a lot of cracks in the systems we have in place and the measures she and her community are taking to make lasting change- one of them being Broadway via @broadwayforracialjustice. The push for more diversity and inclusivity is needed more than ever, and Tiana is making her voice heard. Her welcoming energy will give you hope and cause to fight for those things in your own life and communities especially with the help of her group @artsavethevote  Listen along if you want an honest look at what it takes to be a working multi-faceted performer, how to keep a dream alive even if you feel you're in the minority, and why it's important now more than ever to make your voice heard. 

Nigerian Igbo Tomato Stew: Cook time - 20-30 mins

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On this episode of Family Meal, I sat down with Emily Fedner of @foodloversdiary and we dished about way more than food. Of course we covered her Babushka's famous vareniki and her early days where her love of food was formed, but as usual we dove much deeper. Emily opened up about her struggle to find a career in food that was not only meaningful, but fulfilling, how her her days as a line cook forever changed her, and how it's not been as easy of a road as instagram may show. She's an open book and touches on why mental health needs to be addressed more in the industry, and why we need to be giving back to the undocumented workers of the US. She even developed an e-cookbook that donates a portion of its proceeds to the NY based Undocu Workers Fund. Listen along if you need some uplift, are thinking of changing careers, and want to fuel your appetite! 

PURCHASE PASTA LOVERS DIARY HERE 15% of sales benefit the Undocu Workers Fund

RECIPE FOR VARENIKI HERE

CHECK OUT EMILY'S PODCAST HERE

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On this episode of Family Meal, I sat down with Ellen Marie Bennet, founder of Hedley and Bennett, an incredible work wear brand outfitting chefs in restaurants and kitchens around the world. But what Ellen created is much more than functional and quality aprons- it's a global community of like-minded makers, who are in fact making a difference. Ellen for example, completely pivoted her apron operations mid-March and their warehouses started to produce face masks. Their buy-one, give-one program has donate over 200,000 masks and counting!  We talked how Ellen started her business, taking leaps of faith, how to save veggies on the brink of heading out *hint it involves pickling*, and why taking action will never steer you in the wrong direction. 

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Shepherd’s Pie

FOR THE MASHED POTATOES

-Russet Potatoes

-1/2 and 1/2

-creme fraiche

-butter

salt

fresh cracked pepper!

FOR THE PIE FILLING

Grapeseed oil (or cooking oil)

Onions or Shallots

Carrots

Garlic

Ground Beef

Tomato Paste

Ketchup

Fresh rosemary + thyme (if available)

Cornstarch mixed in a Tablespoon of warm water 

Chicken or Bone Broth

Crumbled Parm

Optional Veggies: Peas, Corn, Celery, Mushrooms

First make the mashed potatoes-I don’t even peel them, boil with salted water, cut up and cook for 10-15 min. Combine a little 1/2 & 1/2, some butter, salt and pepper and mash. Then fold the creme fraiche in once butter is mixed in. 

While the oven is preheating to 400 degrees F, in a large cast iron skillet heat some oil and cook down your onions/shallots or a combination of both. Once those have become a bit translucent, add a generous amount of chopped carrots. Carrots make the pie sweet and delicious, so when in doubt add more. Once carrots are a bit soft, go heavy on the garlic and add some smashed cloves to the mix. Next, add ground beef and season with salt and pepper. When it's just about browned, add some tomato paste, about a teaspoon of ketchup, and the fresh chopped herbs if they are available. The trick here is to keep tasting the meat and veggie mixture and seasoning it to you taste! To thicken up the mixture pour in your cornstarch+water mixture. Next it's time to really make it stewy with chicken or bone broth- you want it to be stewy and juicy at this point because there's nothing worse than a dry Shepherd's Pie. At the point, add any extra veg (peas, mushrooms, celery etc.) and taste again. If it's not sweet enough, add some more ketchup, add a splash of wine (make it your own!). Crack a generous amount of black pepper! Now, take the mashed potatoes and frost the top of the pie (yes it's all still in the cast iron pan). Sprinkle potatoes with some crumbled parm if you desire and pop into the oven for 30 minutes, until it's bubbling nicely. To give the potatoes a little more color, broil for the last few minutes. Bottom line is- this isn't precious food at all, use what's available to you in your fridge and make sure there's enough liquid so it's not dry! 

On this episode of Family Meal, I sat down with photographer, Sophie Kuller, @sophkuller and we chatted about everything from how she transitioned artistic careers (from ballet to photography), to how the two of us met (Instagram, a puppy, a dock and Scotland were involved), to how she's staying creative during COVID. She shares memorable meals and how the best way to care for someone during a time of loss is to just do. She is an incredibly special person and has filled me with so much confidence that there's no way I can truly thank her. She'll open your eyes and hearts to the beauty in simplicity, nature and capturing the moment.

PECAN PIE

-pie crust of choice

-3 eggs

-2/3 cup Sugar

1/3 teaspoon salt

1/3 butter, melted

1 cup dark corn syrup

1 cup pecans

FROM SOPHIE'S MOM: *Pre-toasting the pecans brings out the flavor but be careful, they burn easily! I usually add more pecans than this, and it’s easier to cut if most of the pecans are pieces, not halves. My brother Jim also taught me to add about a tablespoon of flour to the batter, which helps to thicken the bottom part and make it less oily from the butter. And.... mix everything together so the pecans get covered.  They float to the top.

Preheat oven to 375 degrees Fahrenheit. Mix all ingredients in a bowl and add to pie crust. Bake for 40-50 min.

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On this episode of Family Meal, I sat down with podcast host, and as I dub her- the culinary mayor of LA- Kate Green @funwithkate We talk in depth about how the restaurant industry she used to call home (she stumbled into working at the Mozza Restaurant Group and never left!) has been hit hard during this pandemic, and the pivots people are taking to make ends meet. She shared multiple LA organizations that are giving back to those who have been hit hardest- and how the service industry and its professional are still of service to the community at large. This episode is honest and really harps on the idea that everyone- regardless of job title, gender, race, or socioeconomic class deserves a seat at the table. 

Kate's Family Meal Recipe: VANILLA CAKE WITH CHOCOLATE FROSTING c/o Modern Honey 

RESOURCES FOR ALL! (some are LA Based, but look into supporting where you can!)

@nouswithoutyou (helping provide food for undocumented back of house staff)

@secret_lasagna (employing out of work chefs and donating food to No Us Without You with every order received) 

@fewforall (fresh pasta and provisions- for every item purchased one lb. of pasta is donated to the LA Food Bank) 

@coastlinewellness (providing FREE mental health resources for restaurant industry workers in CA) 

@nursepracticioner_natalie (a resource for FREE accurate and up to date health and wellness information)

WINES MENTIONED: @raftwines @habitwine @scribewinery @broccellars @stolpmansofresh (and check out Tabula Rasa in LA for options!) 

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On this episode of Family Meal, I sat down with journalist, cookbook author and culinary guide, Katie Parla, @katieparla . A resident of Rome since 2003, Katie and I chatted all things cookbook writing, being a consultant on Master of None, why you shouldn't buy Barilla pasta and how she got to work with the legendary Stanley Tucci. From ways to help the Italian economy during these time, to how she started her own podcast, Gola- we really ran the gambit of topics. Pro tip: enjoy this episode with a glass or two of dry lambrusco.

SUPPORT/ SHOP ITALIAN FOOD COMPANIES HERE 

FOR WALKING TOURS AND KATIE PARLA'S PROJECTS

if possible purchase cookbooks locally to keep your bookstore in business! linking an LA based on Now Serving 

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CALAMARI SALAD

serves 4 to 6

2 pounds calamari, cleaned, tentacles separated and body cut into rings

1 1/2 cup cherry tomatoes, halved

2 ribs celery, cut into 1/2-inch pieces

1 large carrot, grated

1/2 cup Gaeta olives, pitted and halved

Sea salt, to taste

Freshly ground black pepper, to taste

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

Lemon juice, to taste

blanch the squid in salted boiling water for 1 minute. remove to an ice bath.

meanwhile, combine the tomatoes, celery, carrot, olives, salt and pepper in a large bowl.

Drain the calamari and transfer to the large bowl. Drizzle with olive oil, vinegar, and lemon juice. Adjust seasoning and dressing to taste. Set aside to marinate, covered in the refrigerator, for at least 1 hour before serving.

for more Family Meal check us out here: @family_meal_podcast or follow along Natalie @irishfrecklegirl 

On this episode of Family Meal, I sat down with actress, writer, dessert enthusiast and oatmeal influencer, Sarah Schenkkan of @actress_eats We talk about everything from visceral food memories, to solo trips, to establishing herself in NYC after getting a BFA at UMiami. She's a period piece queen and you can catch her on Z, Turn, and the Marvelous Mrs. Maisel to name a few. Currently quarantined in Brooklyn, she is at the helm of Kitchen Rodeo, offering virtual cooking classes with donations helping causes related to COVID. When things open back up- you can find her as a lead instructor at MilkBar in NYC teaching classes and making life that much sweeter. 

MOM’S NO-FAIL APPLE PIE 🥧

Filling:

5-6 Granny Smith apples peeled and cut into thin slices

3/4 C with sugar

1/2 t cinnamon

2-3 T white flour

1 T lemon juice

1/8 t salt

Crust:

1 1/3 C white flour

1/3 C safflower oil or vegetable oil

6 T milk

pinch of salt

Extras:

2 T butter

rolling pin

wax paper

extra flour, cinnamon, white sugar.

Preheat oven to 425. Place all filling ingredients into large bowl and let it rest while you make the crust, stirring several times to release juices from the apples. Place all crust ingredients into a bowl and mix only until combined (do not over mix!) Divide into two balls. Roll one out between two sheets of wax paper and then peel off top layer of wax paper. Flip the exposed side town into a pie pan. Smooth the crust down around the edged/bottom of the pie pan. Spoon the filling mixture into the pie pan with the bottom crust. Dot this mixture with 2 T of butter, cut into small pieces and distributed evenly around the top of the apples. Cover pie with the second crust. Fold the edges down. Cut 5 small slits in the top crust, and sprinkle 2 T of sugar and 1/8 t of cinnamon over the top of the pie. Bake at 425 for 30 minutes and then place a cookie sheet under the pie, reduce the temperature to 350 and bake for an additional 25-30 minutes or until the crust turns brown on top and the juices begin to bubble.

for more Family Meal check us out here: @family_meal_podcast or follow along Natalie @irishfrecklegirl 

On this episode of Family Meal, I sat down with actress & singer Kelly Lamor Wilson. We talk about her Georgia roots, her first bookings, how she trusted her gut and decided that college wasn’t her path, and being an advocate for mental health. We open the body image can of worms and give that the space it deserves- and why these issues need to be talked about and how she turned that into a cabaret show at 54 Below called ‘I Am Woman’.

👵🏻NANA’S RICE PILAF🍚

1 cup white rice

1 stick butter

1 medium onion, peeled

2 cans beef consume

Directions:

Preheat oven to 375. Dump rice in a bowl-shaped baking dish. Add both cans of beef consume. Put onion in the middle. Slice butter in 4 pieces and spread evenly around the onion. Place dish in the oven for 1 hour.

for more Family Meal check us out here: @family_meal_podcast or follow along Natalie @irishfrecklegirl 

On this episode of Family Meal, I sat down with actress, writer, director and creative spirit, Nika Burnett @nikaburnett We talked about how she went from being an athlete, to an undeclared major, to falling in love with philosophy which ultimately landed her into filmmaking. She is a firm believer of 'learning by doing', and it shows as in her recently released bi-lingual film, Brindisi which is currently making its way through the festival circuit. She is a bright light, a champion of curiosity and her soothing voice will truly help release any anxiety. 

BASIL LEMON PESTO (as told my Nika)

Below is the pesto recipe with my moms instructions — I always at least double everything because this is a small batch for a single pot of pasta :

-2/3 c washed tightly packed basil good leaf part only

-3 garlic cloves

-1 lemon seeded & juiced

-1/4 toasted pine nuts

-1/4 c Reggiano Parmesan

-drizzle olive oil 

Pulse everything in food processor except nuts.  Add nuts last so you can control the chunks (I don’t like my pesto creamy smooth. I Prefer some nuttiness w/ pine nuts chunky not pulverized smooth. Sea salt and cracked black pepper to taste. If it’s too lemony I add more pine nuts. Doesn’t take too much sea salt because of the reggiano. Olive oil drizzle on top afterwards. I toast the pinenuts with a little sea salt in a skillet first.  

for more Family Meal check us out here: @family_meal_podcast or follow along Natalie @irishfrecklegirl