Arts

Cookbook Club

Each month I cook through one cookbook and share my favorite recipes, my not-so-favorites, and what I’ll make again. Then you cook along, send me a short voice memo, and I weave listener voices right into the episode. Sometimes friends from my real-life cookbook club in Portland join in too. New episodes monthly. Follow along on Instagram @cookbookclubshow.

Latest Episodes:

32: Using the Freezer Oct 19, 2022

Show notes

We love our freezers — they keep us stocked and ready to cook at any time. In this episode, we share our best tips for freezing raw ingredients and whole meals in the freezer for maximum impact.

Our top freezer tips:

Consider food safety
Use plastic containers to organize
Use the door of the freezer
Keep an inventory

Resources mentioned in this episode:

Reditainer quart-size freezer containers
Azure Standard
Fair Valley Farm meat CSA
Moomaw Farm meat CSA
Iliamna Salmon Company salmon CSA

Things we love to freeze:

Meat
Fish
Homemade chicken stock
Lasagna (make a half-pan)
Cowboy baked beans (Hello, My Name is Tasty)
Butter chicken (Indian Instant Pot)
Carnitas
Meatballs
Cookies
Cookie dough
Individually-sliced cake
Muffins
Cupcakes
Pie crust
Nuts
Onions
Bell peppers
Garden surplus
Ginger
Turmeric
Ginger garlic cubes (Indian Instant Pot)
Miso
Fruit
Vanilla beans
Herbs
Pesto
Compound butter
Marinated chicken or meat

Join our Cookbook Club!

Our Instagram, @cookbookclubshow
E-mail us: cookbookclubshow@gmail.com
Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
Cook along with us! Next cookbook episode (releasing 11/2/2022): The Flavor Equation, by Nik Sharma

31: Now & Again Oct 05, 2022

Show notes

Julia Turshen’s menu-based cookbook has tons going on — seasonal ideas, ideas for repurposing leftovers and even holiday menus. We dig in to our own happy memories around this book, and some of our favorite recipes.

Resources mentioned in this episode:

Recipes mentioned in this episode:

Scrambled eggs with coconut-cilantro chutney (page 19)
Whole wheat & cumin flatbreads (page 21)
Mango with cardamom syrup and pistachios (page 23)
Cantaloupe with salt and lime (page 88)
Spiced banana brown bread (page 85)
Sheet pan frittata with roasted mushrooms & ricotta (page 82)
Shredded cabbage salad with feta & herbs (page 87)
Chicken & roasted tomato enchiladas (page 42)
Garlicky shrimp with tequila & lime (page 42)
Kale salad with pepita dressing (page 44)
Toasted coconut cake (page 47)
Chicken & black-eyed-pea chili (page 92)
Skillet cornbread with cheddar and scallions (page 93)
Romaine & celery salad with buttermilk ranch dressing (page 96)
Maple syrup old-fashioneds (page 102)
Iceberg wedge salad with pickled shallots (page 105)
Stuffed mushrooms with walnuts, garlic & parsley (page 103)
Tortilla soup with the works (page 184)
Simplest & best nachos (page 180)
Easiest almond horchata (page 181)
Super crunchy lime-y salad (page 227)
Kale & mushroom taco filling (page 228)
Chorizon & potato taco filling (page 229)
Warm corn tortialls & lettuce leaves (page 230)
Lime & hot sauce crema (page 232)
Charred tomatillo & scallion salsa (page 233)
Confetti meatloaf (page 194)
Creamy garlic mashed cauliflower (page 195)
Butter lettuce with shallot vinaigrette (page 196)
Raspberries with cocoa whipped cream (page 197)
Celebration chicken with sweet potatoes and dates (page 54)
Beet salad with poppy seed & chive dressing (page 56)
Applesauce cake with cream cheese & honey frosting (page 58)
Frozen watermelon aguas frescas (page 238)
Lamb burgers with grilled red onions (page 242)
Grilled okra & corn with lemon & red chile (page 244)
Grandma’s cucumber salad (page 245)
Whole wheat berry shortcakes (page 246)
Healthy, happy wife cake (page 158)
Pistachio mandelbrot cookies (page 148)

Join our Cookbook Club!

Our Instagram, @cookbookclubshow
E-mail us: cookbookclubshow@gmail.com
Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
Cook along with us! Next cookbook episode (releasing 11/2/2022): The Flavor Equation, by Nik Sharma

30: Pumpkin recipes Sep 21, 2022

Show notes

It might be basic, but we don’t care. Bring on the pumpkin spice! In this episode, we wax poetic about pumpkin (it’s thrifty! it’s versatile! it pairs great with nutmeg and cinnamon!) and we round up some of our favorite fall treats featuring this winter squash in all its glory.

Resources mentioned in this episode:

Perfect pumpkin puree (hipchickdigs)
What is in canned pumpkin? (allrecipes)
The Kitchn pumpkin bread round-up

Recipes mentioned in this episode:

Smitten Kitchen pumpkin bread
Pumpkin bread (Grand Central Baking Book)
Baked pumpkin donut (NYT)
Pumpkin bread with browned butter and bourbon (NYT)
Pumpkin five-spice ice cream (Jeni’s ice cream)
Pumpkin maple muffins (NYT)
Pumpkin cream cheese muffins (NYT)
Pumpkin chocolate chip cookies (NYT)
Pumpkin cookies, bread & donuts (Cook for Love)
Honey pumpkin pie (Simply Julia)
All-butter crust (Alice Waters)
All-butter crust (America's Test Kitchen)
Pumpkin pie (America's Test Kitchen)
The ultimate pumpkin pie (NYT)
Fluffy pumpkin pancakes (NYT)
Coconut curry chickpeas with pumpkin and lime (NYT)
Pumpkin stuffed with everything good (Epicurious)

Cookbooks mentioned in this episode:

Thanksgiving: How to Cook it Well by Sam Sifton

Join our Cookbook Club!

Our Instagram, @cookbookclubshow
E-mail us: cookbookclubshow@gmail.com
Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
Cook along with us! Next cookbook episode (releasing 10/5/2022): Now & Again, by Julia Turshen

29: Smitten Kitchen Every Day Sep 07, 2022

Show notes

A big collection of simple recipes from one of our faves, Deb Perelman. Does it live up to the impossible standards of weeknight cooking? Is it as “unfussy” as promised? Join us, along with our pal Kirsten Collins, to discuss what we love and don’t love about this cookbook.

Resources mentioned in this episode:

Smitten Kitchen

Recipes mentioned in this episode:

Quick sausage, kale and crouton saute (page 172)
Magical two-ingredient oat brittle (page 31)
Perfect blueberry muffins (page 37)
Grilled yogurt flatbreads (page 102)
Romesco, chickpea and smashed egg bowl (page 137)
Broccoli, cheddar and wild rice fritters (page 126)
Spinach, mushroom and goat cheese slab frittata (page 13)
Smoky sheet pan chicken with cauliflower (page 174)
Crispy tofu and broccoli with sesame-peanut pesto (page 121)
Cacio e pepe potatoes anna (page 145)
Grilled squid with chickpeas, chiles and lemon (page 179)
Party cake builder (page 257)
Double coconut meltaways (page 209)
Olive oil shortbread with rosemary and chocolate chunks (page 210)
Wintry apple bake with double ginger crumble (page 221)
Granola biscotti (page 5)
Carrot salad with tahini, crisped chickpeas and salted pistachios (page 68)
Meatballs marsala with egg noodles and chives (page 183)

Join our Cookbook Club!

Our Instagram, @cookbookclubshow
E-mail us: cookbookclubshow@gmail.com
Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
Cook along with us! Next cookbook episode (releasing 10/5/2022): Now and Again, by Julia Turshen

28: Season One Wrap-up Aug 24, 2022

Show notes

We did it! A whole year of podcasts. It's been so fun for us, so thanks for joining in and listening along with us. In this episode, we tie up some loose ends and answer some fun listener questions from all of you. (For show notes with complete links, visit our website.)

Recipes mentioned in this episode:

Southeast Asian-ish herb salsa (Salt Fat Acid Heat)
North African chermoula (Salt Fat Acid Heat)
Indian coconut-cilantro chutney (Salt Fat Acid Heat)
Lime vinaigrette (Salt Fat Acid Heat)
Blue cheese dressing (Salt Fat Acid Heat)
Creamy herb dressing (Salt Fat Acid Heat)
Tahini dressing (Salt Fat Acid Heat)
Miso mustard dressing (Salt Fat Acid Heat)
Powdered donut cake (Snacking Cakes)
Buckwheat pancakes (The Campout Cookbook)
Tomato cobbler (Family)
Aunt Ginny's Buster Bar Sundae recipe
Oven-braised beef with tomatoes and garlic (Smitten Kitchen)
Oven-baked polenta (NYT)
Chicken skewers (Zahav)
Slow-roasted salmon (Salt Fat Acid Heat)
Lemon-herb marinated salmon (NYT)
Buttermilk-brined chicken (Salt Fat Acid Heat)
No-churn Vietnamese coffee ice cream (Vietnamese Food Any Day)
Honeymoon chicken (Simply Julia)
Festival mushrooms (Simply Julia)
Carrot and chickpea korma (Simply Julia)
Tamale pie (Simply Julia)
Caribbean kidney bean pelau (Simply Julia)
Everything Bagel hand pie (Simply Julia)

Cookbooks mentioned in this episode:

100 Cookies, by Sarah Kieffer
Salt Fat Acid Heat, by Samin Nosrat
Zahav, by Michael Solomonov
Now & Again, by Julia Turshen
Snacking Cakes, by Yossy Arefi
America's Test Kitchen Family Cookbook
Six Seasons, by Joshua McFadden
Simply Julia, by Julia Turshen
Forest Feast for Kids, by Erin Gleeson

Our favorite food podcasts:

Join our Cookbook Club!

Our Instagram, @cookbookclubshow
E-mail us: cookbookclubshow@gmail.com
Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
Cook along with us! Next cookbook episode (releasing 9/7/2022): Smitten Kitchen Every Day, by Deb Perelman

27: Maangchi's Big Book of Korean Cooking Aug 10, 2022

Show notes

This vibrant book is full of Korean recipes, cheerful photos and Maangchi’s signature attitude. Join us as we talk about the amazing meal we ate together from this book, some favorite dishes and why everyone should cook Korean food at home.

Resources mentioned in this episode:

Maangchi on YouTube
Maangchi’s Big Book of Korean Cooking

Recipes mentioned in this episode:

Stir-fried dried anchovies (page 241)
Watermelon soju cocktail (page 302)
Traditional Napa cabbage kimchi (page 112)
Sweet, crunchy fried chicken (page 150)
Pan-fried marinated eggplant (page 202)
Pan-fried shiitake mushrooms (page 344)
Glazed meatballs (page 166)
Tuna pancakes (page 228)
Sauteed cucumber (page 200)
Kimchi fried rice (Small Victories)
Rolled omelet (page 232)
Bullet train dosirak (page 290)
Omelet rice dosirak (page 272)
Sweet and crunchy tofu (page 354)
Mung bean jelly with soy-scallion seasoning sauce (page 222)
Chive pancake (page 225)
Zucchini pancake (page 226)
Bulgogi with noodles (page 157)
Cheddar and kimchi omelet (Dining In)
Octopus porridge (page 60)
Yellow egg paper strips (page 136)

Join our Cookbook Club!

Our Instagram, @cookbookclubshow
E-mail us: cookbookclubshow@gmail.com
Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
Cook along with us! Next cookbook episode (releasing 9/7/2022): Smitten Kitchen Every Day

26: Ice cream & frozen desserts Jul 27, 2022

Show notes

Gelato, ice cream, sorbet, granitas and boozy popsicles. It's hot outside and we're dreaming of making ice cream and all kinds of frozen treats at home with our buddy Rebecca Ringquist.

Resources mentioned in this episode:

Zoku mini pop mold

Recipes mentioned in this episode:

Watermelon granita
Granita with any fruit
Gravel road ice cream (Jeni’s)
Beet ice cream with poppy seeds (Jeni’s)
Pumpkin five spice ice cream (Jeni’s)
Black coffee ice cream (Jeni’s)
Milk chocolate ice cream (Jeni’s)
Hibiscus frozen yogurt (Jeni’s)
Vietnamese coffee ice cream (Vietnamese Food Any Day)
Baked pumpkin donuts (NYT)
No-churn honey vanilla ice cream (Canelle et Vanille)
Cucumber lime pop with gin (Food & Wine)
Frozen gin & tonic (Food & Wine)
Gelato (The Essentials of Italian Cooking)

Cookbooks mentioned in this episode:

Jeni's splendid ice creams at home
The Ultimate Ice Cream Book

About our Guest:

Rebecca Ringquist is an artist and the designer and founder of Dropcloth Samplers. She’s an avid home cook based in Portland, Oregon. Find her on Instagram @dropcloth.

Join our Cookbook Club!

Our Instagram, @cookbookclubshow
E-mail us: cookbookclubshow@gmail.com
Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
Cook along with us! Next cookbook episode (releasing 8/10/2022): Maangchi’s Big Book of Korean Cooking

25: Zahav Jul 13, 2022

Show notes

This vibrant, colorful cookbook is a lot of things — a chef-written cookbook, a very personal collection of recipes and a celebration of Israeli food. Sara and Renee break down some great recipes and share their wins and misses from this book.

Resources mentioned in this episode:

Recipes mentioned in this episode:

Hummus tehina (page 39)
Tehina shortbread cookies (page 66)
Olive oil shortbread with rosemary and chocolate chunks (Smitten Kitchen Every Day)
Halva (page 68)
Israeli salad (page 84)
Israeli salad martini (page 89)
Traditional tabbouleh (page 95)
Moussaka (page 222)
Laffa and pita in the home oven (page 212)
Mushroom borekas (page 203)
Potato & kale borekas (page 204)
Watermelon and feta salad (page 126)
Simple sumac onions (page 97)
Whole roast chicken with laffa and tehina (page 306)
Pargiyot three ways (page 244)
Shakshouka (page 299)
Other shakshuka recipes (Dinner in an Instant, One Pan and Done)
Chocolate-almond situation (page 343)

Join our Cookbook Club!

Our Instagram, @cookbookclubshow
E-mail us: cookbookclubshow@gmail.com
Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
Cook along with us! Next cookbook episode (releasing 8/10/2022): Maangchi’s Big Book of Korean Cooking

24: Summer berry cakes Jun 29, 2022

Show notes

When berries are in season, there’s no higher calling for them than baking them into a cake. The cookbook club has tried a lot of these, and we’re smitten. Come along for the roundup, and prepare for your mouth to water.

Recipes mentioned in this episode:

Summer strawberry cake (Smitten Kitchen) + sheet cake
Whole grain strawberry cake (Snacking Cakes)
Raspberry rye cookies (100 Cookies)
Honey cake (Snacking Cakes)
Cherry and poppy seed yogurt cake (Sweeter off the Vine)
Currant gooseberry buckle (Sweeter off the Vine)
Soft chocolate and fig cake (Sweeter off the Vine)
Pear sauce cake (Rustic fruit desserts)
Stone fruit upside-down cornmeal cake (Rustic fruit desserts)
Upside-down nectarine cake (Snacking Cakes)
Blueberry cornmeal tart (NYT)
Old-fashioned strawberry cake (NYT)
Coconut cardamom blueberry snack cake (Naturally Nourished)
Berry volcano cake with white chocolate hemp sauce (My New Roots)
Rhubarb torte (Sarah Copeland)

Join our Cookbook Club!

Our Instagram, @cookbookclubshow
E-mail us: cookbookclubshow@gmail.com
Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
Cook along with us! Next cookbook episode (releasing 7/13/2022): Zahav, by Michael Solomonov

23: Family Jun 16, 2022

Show notes

We sit down with Kirsten Collins to chat about this gorgeous anthology of vegetarian recipes, from Australian-Chinese author Hetty McKinnon. From "soupy salads" to desserts, we dig into the recipes, how they worked for us, and whether this is a cookbook we want to own.

Resources mentioned in this episode:

Recipes mentioned in this episode:

Salt-oil rice with coconut stewed spinach and tofu
My Great Aunt's chana masala
Deconstructed falafel salad
Tofu larb
Chickpea, kale and feta stew with za'atar baked eggs
Golden egg curry
Za'atar, zucchini and mascarpone slab galette
Miso, brown butter and crispy sage pasta
Gnocchi with asparagus, edamame and parmesan
Waldorf-esque salad
Turmeric chickpea soup with charred Brussels sprouts
Carrot soup
Tomato cobbler
Polenta with baked tomato mushrooms
Brussels sprouts gratin
Orange and rosemary olive oil cake
Lime pie with Anzac biscuit crust
Any fruit crumble

About our Guest:

Kirsten Collins is the co-founder of our real-life Cookbook Club.

Join our Cookbook Club!

Our Instagram, @cookbookclubshow
E-mail us: cookbookclubshow@gmail.com
Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
Cook along with us! Next cookbook episode (releasing 7/13/2022): Zahav, by Michael Solomonov

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