The Shameless Chef

Head outside with The Shameless Chef this week. Michael’s ideal picnic was easy to transport and easy to clean up but that doesn’t mean the food has to be forgettable. His favorite hamper meals included a combination of chicken breast (broiled, barbecued, or in a sandwich), crudités with a tangy dip, and a hot beverage or a bottle of wine. Plus, Michael always brought colorful cloth napkins. When it comes to barbecuing, Michael preferred to leave it up to the Boy Scouts but he shares a few tips anyway. Lastly, take a trip to the sporting goods store for groceries as Michael talks freeze dried food. Mountain food doesn’t just have to consist of snacks; you may be surprised that meat, vegetables and soups can be made to fit inside your pocket.

Episode art by Alicia Qian.

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Never commit the crime of overcooking your food again with some timeless tips from The Shameless Chef. No matter what sauce you’re serving with spaghetti, you have to boil the pasta first and Michael had a secret to get al dente noodles without fail. Plus, he’ll walk you through how to sear a steak (hint: you’re going to want two pans). Finally, never again worry about destroying a hard boiled egg. Follow a few easy steps, let yourself and the egg rest for 20 minutes, have some ice water ready, and enjoy. 

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Michael Davenport didn’t frequent restaurants often because he preferred to prepare a meal. Perhaps his love for home cooking is why this episode’s stories are about the woes of dining out. Enjoy funny, awkward, and honest observations about eating at restaurants, and recommending them to others. 

“Davenport’s Law” states that the very evening you recommend a restaurant to friends is the very evening it will go bad. The chef will be sick or the air conditioning will be broken; somehow your friends will end up cursing your name. When it comes to the timing of a meal, Michael self-identified as a “salad-afterer.” Salad bars have their pros and cons but Michael insisted upon eating his salad after the main course no matter how many waiters it confused. Over the years, plenty of people suggested Davenport open his own restaurant, his response: “heaven forbid.” He claims home cooks don’t often become famous chefs and shares a laundry list of hurdles to opening a successful food chain. When he dined out, Michael was happy to merely be, The Shameless Chef. 

Episode art by Alicia Qian.

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Try something new this week, whether it’s a novel recipe or an unfamiliar food. Michael talks edible weeds; from sage and fiddlehead fern to dandelions, he has tips for cooking and serving all types of greens. If you’re used to eating an ingredient raw, try applying some heat and enjoy poached pears or cooked cucumbers. Michael convinced his crotchety uncle to eat artichokes, and he’ll convert you too. Plus, be shameless when you combine fruit and meat in a main course like California pot roast and experiment with coriander in a new crazy soup. 

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From ornamenting your pastries to adding embellishment to your table, Michael Davenport believed that for all the time we take preparing our food, it should be presented proudly. An elaborately, or even just a neatly set table can get the salivary glands going. Michael was a firm proponent of cloth napkins, candlelight, and a centerpiece - even if it’s just a bowl of lemons. Despite being a skeptic of many kitchen gadgets, when it comes to decorating food itself, Michael sings the praises of pastry tubes. They’re not only for wedding cakes; they don't have to be limited to cakes at all for that matter. Try using a pastry tube when dealing with butter, mashed potatoes or making deviled eggs. Finally, Michael shares a treat made in the kitchen and then broken over someone’s head - hear him out, he’s talking about cascarones. Cascarones are most commonly a part of Mexican fiestas. This festive activity requires hollowing out eggshells, filling them with confetti, and adding a layer of paint. Next time you’re celebrating or simply left with extra eggshells after making a meringue, consider cascarones. 

Episode art by Alicia Qian.

Heritage Radio Network is a listener supported nonprofit podcast network. Support The Shameless Chef by becoming a member!

The Shameless Chef is Powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Michael Davenport shines a spotlight on canned food, which can be wonderful as long as you add some imagination. He offers tips to enliven canned foods by chilling canned pears and adding mint leaves or supplementing canned biscuit mix with parmesan or poppy seeds. When it comes to canned pineapple, Michael urges listeners to consider it in a different category than fresh produce. Try it in barbecue sauce, an omelet or with green beans. He shares a recipe for canned clams and sings the praises for cranberries, which can be enjoyed all year round in soufflés, pancakes, bread and more when they’re preserved in a can. 

Episode art by Karina Andreatos.

Heritage Radio Network is a listener supported nonprofit podcast network. Support The Shameless Chef by becoming a member!

The Shameless Chef is Powered by Simplecast.

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Dig into lunch with Michael’s ideas for stepping up what’s in your brown bag. Lunch doesn’t have to be boring - fresh fruit, salads, soups and even a little white wine can be on the menu according to The Shameless Chef. When it comes to salads, they don’t have to be so focused on lettuce; add garbanzo beans, kidney beans, navy beans or all three to make any meal a little bit heartier. While the good old Earl of Sandwich had a great idea on his hands, Michael makes suggestions for sprucing up the food between those two slices of bread. He talks heroes, watercress and club sandwiches. Plus, he implores listeners to consider pairing peanut butter with ingredients besides jelly - think about bananas, celery, or bacon bits!

Episode art by Karina Andreatos.

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Discover new ways to flavor your food with delicious sauces, spices and fresh herbs. Michael Davenport didn’t have anything secretive in his spice cabinet, in fact he shares its contents so you can go out and find coriander, sorrel or borage yourself. Then things get saucy, but you don’t have to be a professional saucier to keep up. Michael breaks down some classic French sauces, dives into recipes that can be made veronique, and offers alternatives to spaghetti with tomato sauce. Plus, don’t forget about chutney; it’s as handy as ketchup and easier to make than pickles or preserves!

Episode art by Alicia Qian. 

Heritage Radio Network is a listener supported nonprofit podcast network. Support The Shameless Chef by becoming a member!

The Shameless Chef is Powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Michael Davenport felt it was better to cook three new meals in a day and hate them, than to eat the same dishes again and again. He offers tips to spark the creative process: open a cookbook to a random page and prepare the recipe, try eating fish with fruit sauce, or buy an herb you’ve never tried before. When it comes to cookbooks, Michael’s collection wasn’t limited to his kitchen. He kept cookbooks in the bedroom, on the coffee table and in his study and he makes recommendations of which to add to your own collection. Trial and error is the best way to learn but cooking classes are also a great way for anyone to improve. 

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Michael Davenport believes people feel one of two ways about food: either they simply see it as fuel, or they have strong preferences (especially about the things they prefer not to eat). But in Michael’s mind, anything worthwhile will offend somebody, and in this episode he’s definitely going to step on some toes. Starting with what to wear in the kitchen, Michael wouldn’t be caught dead in most of the aprons he has received as gifts. When it comes to how a kitchen is arranged and organized - the kitchens found in magazines look charming when they’re covered in pots and pans, but as a cook you should view your kitchen as a workroom not a display window. So called “cutsie pie” menu items like “hugs and quiches” are subject to an impassioned rant.  And as for charity cookbooks go? Give the charity your money and forget the cookbook; Michael counted 116 meatloaf recipes on his bookshelf and that is more than enough.

Episode art by Alicia Qian.

Heritage Radio Network is a listener supported nonprofit podcast network. Support The Shameless Chef by becoming a member!

The Shameless Chef is Powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.