Thank God It's Kitchen

It's a full on sushi attack! This week we talk about the movie Dead Sushi. Listen to Adriane bake pumpkin bars with cream cheese frosting and Trae talk about funny small town delivery problems. Stay tuned at the end of the episode for a special interview with Gmain as he talks you through his recipe of stewed peas with pigs tail! Thank god it's kitchen! #TGIK

This week we talk about the cult classic Killer Clowns From Outer Space. Cotton candy guns, popcorn bazookas, acid pies, and bubble gum pistols are the featured cuisine this week. Adriane gives her recipe for pumpkin chocolate chip cookies! Hang out with us while we talk about our most Alaskan thing, Halloween movies of the week, and funny stories from the kitchen! #TGIK is the way! You know!

This week we interview Adriane's family about their recent moose hunting trip! Listen for bear sightings, berry picking, breaking big legs and the great caterpillar outbreak of 2021! Thank god it's kitchen! #tgik

This weeks episode takes place in Trae's Home Kitchen (aka The Spider House). We talk about the television shows Mom and Young & Hungry while Adriane walks us through cream pie filling. This episode also features guest appearances from Gmain and Pucca Lillian Marie Sheffielding. Thank god it's kitchen! #TGIK 

2/3 white sugar. 1/4 cup cornstarch. 1/4 tsp salt. 2 1/2 cup whole milk. 5 LG egg yolks. Whisk dry ingredients in a sauce pan, add wet ingredients and turn to medium/low heat. Stir constantly, mixture will thicken after coming to a simmer. Remove from heat and whisk in 2-3 tbsp butter and vanilla. For coconut cream add 1 1/2 cups of toasted coconut. For banana add 2-3 bananas. Pour into baked pie crust and wrap with plastic wrap for it to set. Top with your favorite topping like whipped cream.

This week we interview Ja'hnie and G-main! We get first hand kitchen confessions and talk about our write in confessions. We also make risotto while we talk about one of televisions most beloved chefs, Sookie St. James from Gilmore Girls. Adriane talks about seeing Billy Idol in concert! And Trae and G-main plan their winter hang out menu's, all while making pizzas and drinking tequila. Thanks for comin' in! #TGIK Adraines Magic Risotto 3 tbsp butter, 1 diced onion, 2 tbsp diced garlic, diced mushrooms, 3 cups uncooked rice, 6-8 cups chicken stock. Add butter to a pot on medium high heat and let melt. Add diced garlic and diced onion. Stir and cook until translucent. Add mushrooms about half way into the onion sautee. Once veggies have been cooked add the rice and stir constantly until rice has slightly browned. Very slowly add chicken stock while stirring to rice. Turn heat to medium low. Continue this step until rice is cooked and has formed into a almost sticky in texture. Add 1/2 cup parmesean cheese at the end and serve hot.

This week we cover a new release Pig starring Nicholas Cage. We give our thoughts on the movie and a lot of spoilers! Listen in while we cover another trooper report and Adriane goes over what she does with fireweed blooms!

This is it, continuing from last week with this special episode about Tampopo! A Ramen western about a single mother trying to run her ramen shop after his husband's passing. Join in the conversation while we talk about the similarities and differences between Tampopo and Ramen Girl. Adriane tries to wrap her head around everything that goes into the perfect bowl of Ramen while Trae wonders if she can influence people's emotions with her food! We talk about a great vacation town, Talkeetna and other Alaskan things! Best part of the episode?! It's in our home kitchen recording while we BOTH cook something special from the movie! Thank God It's Kitchen!!

No recipe for this episode but feel free to write in with kitchen confessions or Alaskan stories and questions!

Ramen Girl is the movie that ties this week's discussion together! Listen in while we rant about Brittany Murphys spirit, reactions to a huge earthquake, and roast corn for “Cowboy Quinoa”! Trae talks about Chef Maezumi and how relatable he is while Adriane can't stop coming to tears over Abby and her willingness to learn. Here is an easy recipe that you should try and maybe spice up at home!

Cowboy Quinoa

4 cups cooked quinoa

5 peeled and diced carrots

1 bunch of celery

1 red onion

1 sweet onion

5 ears corn, roasted

Black beans (or bean of your choice)

½ cup bacon bits (or more!)

Bacon fat

Chili Powder

Cumin

Salt

Pepper

Red Pepper Flakes

Lemon Juice

Prep all veggies to be tossed with seasoning and bacon fat. Lay on prepared pan and roast veggies at 350* for about 20 minutes. Toss together with cooked quinoa and top with your favorites! Some of ours include ingredients like: fresh parsley, red peppers, avocado, fresh cilantro, diced tomatoes, jalapeno, and cloves of roasted garlic! Enjoy!

Another day in the kitchen, another awesome recipe to share! This week we talk about a new movie, Loves Kitchen. It drives Adriane so crazy she branches out to her old baking skills and re-creates a main dish from the movie! Join us while we talk about different passions, a helpful plant by the name of yarrow, and bring back our sweet tooth!

Sponge Cake:

2 lbs 4 oz Egg

1 lbs 8 oz White Sugar

1 lbs 8 oz Flour, sifted

8 oz Butter, melted

.5 oz Vanilla

This is the Sponge Method of cake baking so follow carefully: Scale all ingredients and keep at room temperature. Combine the eggs and sugar and warm to 110* using a water bath stirring to prevent clumping or cooking. This helps the foam create volume. With the whip, whip eggs on high speed until light and thick, this may take 10-15 minutes. Fold in sifted flour, do this by hand to prevent over-mixing gluten. Fold in melted butter slowly. Immediately pour into prepared pan and bake at 350 for about 15-20 minutes. Let cool before removing from pan.

Creme Anglaise (Vanilla Custard)

12 Egg Yolks

8 oz White Sugar

1 quart Milk

1 Tbsp Vanilla

Combine yolks and sugar in a stainless steel bowl, whipping until thick and light. Scald milk over a water bath stirring constantly and watching temperature. Very slowly pour milk into the yolk mixture while whipping. Set the bowl back over the water bath and heat slowly stirring constantly to avoid clumping or speaks. Stir until it thickens enough to coat the back of the spoon or until it reaches 185*. (Or a little less to avoid carry- over  cook) Remove the bowl from the heat and set in a cool pan or refrigerator, add vanilla.

This is a quick and easy berry filling using frozen berries, please keep this in mind if you are using fresh fruit or a compote!

5 lbs berries, frozen

Water as needed

6 oz Sugar

6 oz water, cold

3 oz cornstarch

Thaw berries and drain, reserving juice. Measure 12 oz of juice and water if needed. Stir in the first amount of sugar. Stir together a cornstarch slurry- cold water and cornstarch until dissolved. Bring the juice mixture to a boil, add cornstarch and return to boil to thicken. Stir in second amount of sugar also adding in salt, cinnamon, and lemon juice if you would like at this time. Pour syrup over drained berries and cool.

Now that you have everything to layer a trifle, go for it! Start with cooled cake, add custard and then berries! Continue the process in any fancy container you like! Also loved in this recipe is a healthy portion of whipped cream! Enjoy!