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With Halloween mere days away, Chef Money decided to dig through his bag of tricks in order to provide you with the perfect Halloween treat.

Hollywood and folklore are LOADED with stories of curses. Cursed objects. Cursed tombs. Cursed burial grounds, and even Cursed theatre and film productions. 

To help get you in the Halloween spirit, over the next couple of episodes, the Chef is going to walk you through some of the more famous curses throughout history, and might even be able to get an answer to a question that has been nagging him.

What is the difference between a curse and a haunting?

As a reward for being so brave, Chef Money is offering up a tasty treat sure to tantalize even the most terrified of tastebuds. Something that he and the Hungr  HERstorian have been calling "Midnight Magic Cheesecake."

Cheers!

Midnight Magic Cheesecake 
For the crust…
•2 cups of Oreo cookie crumbs 
•6 tablespoons unsalted butter melted
•¼ cup granulated sugar
•1 teaspoon pumpkin pie spice

For the cake…
•900 g of softened cream cheese 
•1 cup granulated sugar
•¼ cup packed light brown sugar
•3 large eggs
•1 can 15 oz. pure pumpkin puree
•⅓ cup heavy cream
•2 teaspoons pure vanilla extract
•1 tablespoon pumpkin pie spice

**Directions and Chef tips available within the episode. **

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“A scar is a sign of strength. The sign of a survivor." - Laurie Halse Anderson

Through the first two episodes of this series, Chef Money has taken a look at the background and lead-up to the Dresden raid, as well as the bombing itself.

This time he returns to offer some insight into the immediate reactions of the time; the arguments given in favour of, as well as opposed to the bombing; and the enduring legacy that stems from those days in February 1945.

Once again, the Chef will be offering up a recipe that features roasted red peppers. This time however, the peppers will be accompanied with an additional selection of roasted vegetables and served with a super simple Tzatziki. 

Cheers!

*Ingredients and Directions available only within the episodes.*

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"The dropping of bombs on people - isn't that terrorism?" - Alice Walker


On part one of this series, Chef Money took a look at a few different topics that helped give a better idea of just how the Allies came to the decision to bomb Dresden in February 1945. 

This episode, the Chef will focus predominantly on the bombing itself, including some of the points that were used in order to justify said decision, the night and day bombing raids themselves, as well as what it would have looked like to have been on the ground during those harrowing and horrific hours.

For a featured recipe, Chef Money is once again using the Roasted Red Pepper as the "star" of this dish, but this time the inspiration and recipe itself comes from the creative culinary mind of the Hungry HERstorian. 

Cheers!

Roasted Red Pepper Dip

Ingredients:

• 2 medium to large red peppers, roasted; or one jar of prepared roasted red pepper filets
•  ½ cup Feta 
• ¼ Greek yogurt
• 2 TBSP lemon juice
• 1 clove of garlic 
• *optional* a splash of banana pepper juice 

**Directions available in the episode**

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"Dresden was one big flame. The one flame ate everything organic, everything that would burn..." - Kurt Vonnegut 

With a name as synonymous with annihilation as Hiroshima and Nagasaki, Dresden has become a moral fixation almost since the moment that the first bombs fell on the city in February 1945. Even today, the Dresden raid stands as a stark reminder that sometimes the good guys can do bad things.

Depending on who you talk to that is.

Join Chef Money as he takes you through the lead up to one of the most devastating bombing raids of the Second World War in part one of a three part series on the Dresden raid. 

On this episode, the Chef will walk you through a few of the defining moments that eventually set the Allies down the road to Dresden. 

Along the way, he'll provide you with the list of ingredients and directions needed to make this episode's featured recipe - Roasted Red Pepper Soup. 

Cheers!

Roasted Red Pepper Soup 

Ingredients:

•1 tbsp olive oil
•1 large onion, chopped
•2 carrots, chopped
•3 stalks of Celery, chopped
•1 tsp salt
•1½ tsp cracked black pepper 
•2 cloves of garlic, chopped
•2 tbsp fresh torn basil; more for garnish
•1 tbsp fresh thyme
•4 red bell peppers
•Large can of crush tomatoes
•4 cups of vegetable broth 
•¼ cup or Greek yogurt; or sour cream


**Directions are available on the episode**

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"Carthago delenda est." (Carthage Must Be Destroyed)
   - Cato

Fifty years after the end of the Second Punic War, Rome and Carthage would wind up returning to the battlefields of North Africa to settle the score once and for all. This time, with the Carthaginians on their home turf, would they have the advantage? Or would the Romans mop things up in less than half a decade?

Join Chef Money as he leads you to the great city of Carthage, situated along the North African coastline, and the site of what would become known as the Third Punic War.

As a featured recipe, the Chef is dropping one from his childhood archive. A North American twist on an Italian staple - Chicken Cacciatore.

Cheers!

Chicken Cacciatore

Ingredients:

• Chicken
• Onion
• Garlic
• Can of whole tomatoes 
• Bell peppers
• Mushrooms*
• Rice
• Chicken stock
• Flour
• Olive oil
• Oregano
• Basil
• Chili peppers
• Salt
• Pepper 

*denotes optional ingredient

** amounts and directions given within the episode **

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“I am not carrying on a war of extermination against the Romans. I am contending for honor and empire. My ancestors yielded to Roman valour. I am endeavouring that others, in their turn, will be obliged to yield to my good fortune, and my valour.” - Hannibal Barca

After enjoying a few weeks of vacation time, Chef Money is back in the kitchen and ready to serve up the conclusion to the Second Punic War, as well as the steps needed to complete the featured recipe - the Carthaginian Smore.

Fresh off of the decimation of an entire Roman army at Cannae, Hannibal now has his eyes set firmly on the capital of the Republic. Join Chef Money as he walks you through the final years of the conflict, and takes a last look at the great Carthaginian general Hannibal Barca.

Cheers!

** FEATURED RECIPE directions are available within the episode.**

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"That’s always the trick with sequels, is how much do you repeat from the first one. Because we all get bummed out when you go see a sequel and it's beat for beat." - Adam McKay 

If there is one thing that I can say about the follow-up to the First Punic War, it definitely wasn't a "beat for beat" remake. In fact, you could say that it is even "better" than it's predecessor, from a historical research stance that is. 

This time, when exploring the details of Rome v. Carthage II: Electric Bugaloo, Chef Money has opted to intertwine the events with a person who was there for the duration of the conflict, and is one of history's most fascinating figures - Hannibal Barca.

On the dish side of the docket, the Chef is serving up his take on a summer time staple that should appeal to your sweet tooth - a White Chocolate and Blackberry Smore.

Cheers!

White Chocolate and Blackberry Smore

Ingredients:

• Graham Crackers 
• Marshmallows, large
• White Chocolate squares
• A pint of Blackberries 
• ¼ cup of melted butter (optional)

**Directions to come on Part II**

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Beginning in 264 B.C, the Roman Republic would fight a series of wars against a rival civilization from Northern Africa called Carthage. 

On land, these conflicts would be fought in Italy, Sicily, Sardinia, Corsica, Iberia, and North Africa. On the sea, the waters of the western Mediterranean would serve as the battlefield.

Join Chef Money as he takes a more in depth look into the background of the conflicts and the First Punic War itself in part one of a four part look into the Punic Wars.

For a featured recipe, the Chef is saucing up a favourite from the area which the First Punic War was predominantly fought - Sicily. This traditional pasta dish will have you waging war just to get your hands on a bowl of it - Penne Alla Norma.

Cheers!

Penne Alla Norma

Ingredients:

•2 cups marinara sauce - can be store-bought or your favourite recipes.
•2 medium eggplants - about 2 ¼ pounds total
•¼ cup extra-virgin olive oil
•¼ teaspoon fine salt, more for taste
•8 ounces rigatoni
•½ cup chopped fresh basil
•½ to 1 teaspoon red pepper flakes, to taste (optional)
•½ teaspoon dried oregano
•¾ cup finely grated ricotta salata and/or Parmesan cheese

**Directions available in episode

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Welcome back for part two of our look into the historical context of popular pub songs, or Irish Pub Songs as I call them.

Hopefully you haven't been stewing about.

In part one of the series, Chef Money took a look at a pair of songs that told the tale of the Irish Famine and Penal Servitude, and explored the history behind them.

This episode will once again feature a duo of tracks,  both of which tell the tale of youth loss for King and Country during one of the bloodiest conflicts in history - World War I.

As a tribute to those brave souls featured in these melodies, Chef Money will divulge the steps needed in order to complete this episode's featured recipe - Steak and Guinness Stew. 

Cheers!

Steak and Guinness Stew

Ingredients:

•1½ Ibs stewing beef, diced
•2 Tablespoons flour (heaping)
•2-3 Tablespoons olive oil
•Onion, peeled and roughly chopped
•2-3 Carrots, peeled and chopped - (depending on size)
•2-3 Potatoes, peeled and chopped - (depending on size)
•Fresh thyme (fresh herbs, pick leaves - about a handful)
•2 Cups Guinness stout (Can substitute for beef stock) or 2 cups of your dark stout beer of choice
•A large can of diced tomatoes – I go unsalted
•Sea salt, to taste
•Fresh ground black pepper, to taste
•Sheet of puff pastry
•1 beaten egg – for wash

*Directions available within the show*

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Sure, it’s a few months past the proverbial season, but Chef Money, who is a fan of the Irish, their pubs, their music, and not just on the 17th of March, has a special episode for you.

Over these next two episodes, the Chef will take a look at a Quartet of Irish pub songs and the historical events that are mentioned within them. 

As a featured recipe, Chef Money is pulling out a favourite of his own, and a perfect accompaniment for these episodes - Steak and Guinness Stew

Cheers!

Steak and Guinness Stew

Ingredients:

•1½ Ibs stewing beef, diced
•2 Tablespoons flour (heaping)
•2-3 Tablespoons olive oil
•Onion, peeled and roughly chopped
•2-3 Carrots, peeled and chopped - (depending on size)
•2-3 Potatoes, peeled and chopped - (depending on size)
•Fresh thyme (fresh herbs, pick leaves - about a handful)
•2 Cups Guinness stout (Can substitute for beef stock) or 2 cups of your dark stout beer of choice
•A large can of diced tomatoes – I go unsalted
•Sea salt, to taste
•Fresh ground black pepper, to taste
•Sheet of puff pastry
•1 beaten egg – for wash

*Directions to come in the next episode*