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The Lauren Ignited Podcast

We've rebranded! We are now The Lauren Ignited Podcast and we talk about Soul Music and Comfort Food with my new co-host, Gregory Perrine. If it makes you groove or makes you tummy swoon, we are talking about it! Follow our new podcast "The Lauren Ignited podcast" to hear our new episodes.
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Now displaying: February, 2017
Feb 15, 2017

Chef E.J. Miller has a long relationship with food that was first inspired by his aunt’s hospitality. To him, his aunt cooks the perfect home cooked meal from heart (she never uses a recipe!) and never lets anyone leave hungry. Through his years of cooking he brought the concept of quality home cooked meals with him.  It was during his time at Down House he began to build lasting relationships with local farmers and ranchers. This influenced him to use the best locally sourced ingredients in his dishes. Now he works as Executive Sous Chef at Riel with Executive Chef Ryan Lachaine focusing on food that represents both Riel and the food purveyors they work with. As an avid fan of punk, hip-hop, and bourbon, listen in to find out how his years in punk bands actually help him in the kitchen, what karaoke bar to go to find him singing Boys 2 Men, and the Houston spots you should eat at.  And don’t forget to order the Jell-O Shot next time you dine at Riel!

 

TRY THE RECIPE!

old fashioned jell-o shots

 

Old Fashioned Jell-O Shots

Old Fashioned Jell-O Shots

yield: 8 servings

8, 2-ounce portion cups

1 Cup Sugar

1/8 Cup Orange bitters

1/8 Cup Angostura bitters

2 sheets gelatine

2/3 cup rye whiskey

3/4 cup soda water

1/2 cup water

 

Directions:

1) Bloom gelatin sheets in ice water

2) While blooming gelatin combine sugar, bitters, and ½ cup of water in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. 

3) Reduce heat to low. Add soda water and bloomed gelatin. Stir constantly until gelatin is dissolved, about 2 minutes.

4) Remove from heat and stir in whiskey

5) Pour into 2 oz portion cups and refrigerate for 3 hours, or until fully set.

 

 

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Did you make the recipe? Share your results in the comments below!

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We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading! 

Thanks for tuning into this week's episode of Chefs Coast to Coast!



 

 

 

Feb 1, 2017

Will Goodwin, owner of Spoken Café, is a self-proclaimed “handyman” who once went to school for architecture but then found himself in the coffee/café world.  A New Orleans transplant, his penchant for big and bold flavors come through in his menu.  Will worked at Spoken Café when it was originally known as Beans & Bagels.  Already a familiar face to the neighborhood (and a charming and charismatic one at that), he decided to buy Beans & Bagels and make it his own – renovating the entire place with wood furnishings he built himself! Since 2015 he has been running Spoken Café with his wife and his team of 12 awesome coworkers churning out delicious creations.  A man who never wants to let good food go to waste, he prides himself on “salvaging white beans” and “resurrecting” watermelons.  Tune in to learn Will’s story, and listen to the full episode to find out what region of Louisiana he’s from in order to win a $25 gift card to Spoken Café!

will goodwin

 

 

Try the Recipe!

 

will goodwin

 

Velvety Cauliflower Soup with Crispy Floret Garnish

Ingredients:

1 head cauliflower

1 small to medium onion diced

3 cloves garlic minced

Vegetable stock

Olive Oil

Kosher salt

 

Directions:

  • Shave off 3/4 of outer florets of head cauliflower and set aside
  • Add onion and garlic to olive oil in a pot and sautee till translucent
  • Rough chop remaining cauliflower and add to pot to sweat out for about 10 min
  • Add vegetable stock till ingredients are barely covered and simmer till cauliflower is tender
  • Once tender run contents of pot through Vitamix or high speed blender (start at low speed then move to highest setting)
  • Put olive oil into skillet and carefully brown the set aside shaved florets till crispy
  • Set onto paper towel to drain off excess oil and pour off and save remaining oil from skillet
  • Salt and pepper soup to taste and serve with a sprinkling of shaved browned florets and a drizzle of the browned oil

Give Us Some Feedback!

Did you make the recipe? Share your results in the comments below!

Don't forget to catch up on past episodes or subscribe on iTunes or Google Play!

We are now sponsored by Audible and happy to announce that you can now download a free book of your choice! Happy Reading! 

Thanks for tuning into this week's episode of Chefs Coast to Coast!

 

 
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