Dishing with Stephanie's Dish By cover art

Dishing with Stephanie's Dish

By: Stephanie Hansen - @StephaniesDish
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  • Summary

  • I talk with Cookbook authors and Makers obsessed with food

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    Stephanie Hansen
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Episodes
  • A Makers of Minnesota Edition - Mixly Cocktail Mixers

    A Makers of Minnesota Edition - Mixly Cocktail Mixers
    Jul 26 2024
    Behind Mixly Cocktail Co. is a group of friends. Some met in college, others through work, but they all came together with their shared love of craft cocktails and thought they could offer a complex craft cocktail base that you could make at home. Whether you are making Mocktail or Cocktails, any of Mixly’s 7 cocktail varieties or their new Spritz line will transport you to a craft cocktail bar experience at home.Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.EPISODE TRANSCRIPT :Stephanie [00:00:16]:Hello, everybody, and welcome to dishing with Stephanie's dish. This is a Minnesota maker edition, which are always extra special to me because it's how I got started in the podcast space. I'm here with Jonna Rosbach, and she is the founder of Mixley, which is a we'll call it a cocktail concentrate. Is that what you would call it, Johnna? I think Johnna?Johnna [00:00:36]:I think you could. I mean, we still refer to it as a mixer, but it certainly is more concentrated than typically what you find on shelf.Stephanie [00:00:44]:And what it is is this delicious fruit forward mixer that you can mix with mocktails. You can have it in a cocktail. You can have it with sparkling wine. You can just have it with, you know, soda pop, really. If you wanted to have it with 7 Up, it would be equally delicious. What made you think that, like, this was a place in the market that there was a hole that you could fill with this product?Johnna [00:01:12]:So there was a couple things. I think the the first area was, well, we all we started the journey, when we set out to you know, wanting to do our own business, and we love the idea of cocktails. Me and my business partners, we love cocktails, and just kind of the faucet making great cocktail. And then we went to the shelf to see you know, curious what our mixers like these days. Yeah. And we were shocked to see, oh, oh my gosh.Stephanie [00:01:40]:There's bad.Johnna [00:01:41]:Bad. Really bad. Bad ingredients, bad branding, bad flavors, same old flavors. And so we were just really excited. 1, I think just let's clean up the ingredient deck. Like, we all know in every other beverage category, we've evolved. So let's 1, step 1. 2, let's bring exciting flavors, like what you would want to see at a craft, you know, at a great bar, at a you know, getting a craft cocktail.Johnna [00:02:06]:And then I think 3rd, this was I was pregnant at the time. The kind of sober, curious, any movement was just coming. So, like, let's make this versatile. Let's make this for everyone. So whether you're drinking or you're not, you can really make it your way and, you're not no one's having to feel left out, you know, if they're not drinking alcohol.Stephanie [00:02:27]:I think a lot of products too thought that they were gonna deliver on that message, but then kind of few did. Because if you weren't having them with alcohol, some of them didn't have the flavor punch. Others, if you were drinking them strictly as a mocktail, they were a little too much. Like, you guys really seem to hit the right balance. So go through your flavor profile because you've been pretty consistent too.Johnna [00:02:54]:Yeah. It's really about a balanced cocktail. So you're gonna have you know, you want the balance of the sweetness. So obviously, or tartness. Right? So the fruit, whether like the strawberry, pomegranate, you're gonna have some of that tartness. We wanna balance that then with a honey. So we used a honey in our simple syrup base, and that is really just gonna create a more balanced sweetness versus cane sugar can be really intense. And then the benefit to a lot of people do, you know, prefer honey as a sweetener these days over cane sugar and then acid.Johnna [00:03:28]:So, obviously, it's lemon or lime in all of our flavors, and that acidity is, not only part of a great cocktail or can be part of a great cocktail, but also for us, that is what acts as our kinda natural, stabilizer. Right? So we are shelf stable, but because we, you know, lean into some of those, you know, to the using fresh lime and lemon, it allows us to be shelf stable longer without having to add preservatives. So I think right. It's like the sweetness or tartness and then a really good acid. And then we do have a lot of, bring in a lot of, earthy flavors as well. So we have, like, the pineapple basil lime. So we're adding in, you know, the freshness of the babel basil or the mint, cucumbermint lime has that, you know, really, refreshing element. And same thing too, like, one of my favorites we just launched, as part of our spritz line is the elderflower mint.Johnna [00:04:26]:And that again, it's floral. It's refreshing with the mint. It's, yeah. So it's really all about, yeah, that combo to create a nice balanced cocktail.Stephanie [00:04:36]:So I'm talking with cofounder at Mixley, Jonna Rosbach, and you mentioned that you have ...
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    21 mins
  • Lisa Steele

    Lisa Steele
    Jul 13 2024
    Lisa Steele is a fifth-generation chicken keeper who shares her profound knowledge of poultry tips, egg facts, recipes, and more from her farm in Maine. Along the way Lisa has expanded her brand from taking care and raising chickens to mastering ways to use their lovely eggs. Lisa is the author of the "Fresh Eggs Daily" Cookbook, Blogger at "Coop to Kitchen" and host of the show "Welcome To My Farm."Lisa talked about when she perfected omelets and souffles and how satisfied she felt! Having never gotten to that level of mastery, I can only say I am jealous! She has provided her recipe (see below) so you, too, can make your best omelet and savory souffles and get a taste of her delightful book. She also sent me this link from her new recipe website for another delicious version of said perfect omelet. Gruyere and Tarragon Omelethttps://www.cooptokitchen.com/2024/06/gruyere-and-tarragon-omelet.htmlSpinach Goat Cheese OmeletThis half fold omelet is bursting with flavor and one of my favorites to whip up. It seems like a lot of spinach, but the heat from the omelet will wilt it down pretty quickly.2 eggs, room temperaturePinch of Kosher saltFreshly ground black pepper1 teaspoon extra-virgin olive oil1 tablespoon butter2 cups fresh baby spinach1/2 cup crumbled goat cheese, plus more for garnishHeat a 9- or 10-inch skillet with sloped sides over high heat while you whisk the eggs with a pinch of salt in a small bowl until frothy. Add the oil to the pan and tilt the pan to coat the bottom with the oil. Then add the butter, continuing to tilt and swirl the butter. Once the butter is melted and has stopped sizzling, pour in the eggs, and use a rubber spatula to gently move the eggs around in the pan, while continuing to tilt the pan with your other hand.When the eggs are almost set, pile the cheese and spinach on one side of the pan, then tip the skillet and pull the egg away from the edge of the pan. Tilt the pan with the spinach and cheese closer to you and use a spatula to fold the opposite half of the egg over towards the middle, covering the filling. Slide your omelet out of the pan onto a plate.Season with additional salt and pepper, if desired, crumble some additional cheese on top and drizzle with additional oil.Makes one omelet.Savory Cheese SoufflesWhile the thought of making a souffle might be intimidating, they’re rarely found on restaurant menus, so you’re going to have to learn to make your own at some point! I find these individual souffles easier to make than a large one - and just look at it this way, what’s the worst that can happen? Your souffle will fall?It will still taste divine. And once you’ve mastered the technique and made the perfect souffle, there’s such a sense of satisfaction. This is my standby recipe for a basic savory souffle with Parmesan cheese. It should come out light and fluffy and practically melt in your mouth if you’ve made it correctly. Butter and cornmeal for dusting ramekins6 fresh eggs, room temperature1 Cup milk1/4 Cup heavy creamSprig of fresh thyme2 Tablespoons butter1/4 cup flour3 Tablespoons sherry1/4 Cup fresh grated Parmesan cheese1/2 teaspoon sea saltFresh ground nutmeg1/2 teaspoon cream of tartarPreheat oven to 375 degrees with the rack in the bottom third. Butter six eight-ounce ramekins, brushing the butter in an upward motion and dust with cornmeal. Separate the six eggs so you have three of the yolks and the six whites separated in two bowls. Save the remaining three yolks for another recipe.Bring the milk, cream and thyme sprig to a simmer in a small saucepan over medium-low heat, stirring occasionally until the milk foams and begins to bubble. Remove from the heat. Melt the butter in a skillet over medium heat, then sprinkle in the flour, whisking constantly for about a minute until the mixture thickens.Slowly whisk in the warm milk mixture and continue to whisk for another minute or two, until the sauce is bubbling, smooth and begins to thicken. Remove the thyme sprig, pour the liquid into a large mixing bowl and whisk in the sherry, Parmesan cheese, salt and nutmeg, then whisk in the three egg yolks. Let cool.When the egg yolk mixture has cooled, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on low speed until foamy, then beat on high speed 1-2 minutes just until soft peaks form. The whites should still be glossy, not dry. Gently fold one-third of the egg whites into the flour/milk mixture with a rubber spatula, then carefully fold in the remaining egg whites until just combined. Ladle the mixture into the prepared ramekins, filling each to within ¼” of the top rim, then gently smooth the top, run your thumb around the inside rim of each ramekin, place them on a rimmed baking sheet and bake for 16-18 minutes, or until puffed and golden on top. Don’t peek! Don’t open the oven until the souffles have been baking for at least 15 minutes. Serve immediately.Note: for a ...
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    26 mins
  • Tamron Hall & Lish Steiling

    Tamron Hall & Lish Steiling
    Jun 28 2024

    We chat with Emmy Award-winning talk show host, journalist Tamron Hall and her good friend, award-winning chef Lish Steiling about their new book, "A Confident Cook."

    When Tamron Hall and Lish Steiling first met while working at the Today show, they never imagined their friendship would lead to kitchen adventures filled with laughs. In the book, “A Confident Cook” they share that same empowerment and excitement with those just beginning to cook. This book guides beginning cooks and seasoned home cooks through delicious recipes.

    Pre-order the book, “A Confident Cook” now for the September 3rd release and enjoy the Baked French Toast recipe from the book.

    Thank you for reading Stephanie’s Dish Newsletter. This post is public, so feel free to share it.



    This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
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    26 mins
Art Food & Wine
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