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    The Sip and Feast Podcast

    Gather around the table while Jim and Tara of Sip and Feast discuss all things food and family. If you love great food and value gatherings around the family table, join us as we explore ways you can improve your culinary skills and knowledge, especially as they pertain to preparing delicious meals for your family. With a focus on Italian-American food, and food that hails from the New York metro-area in general, we combine personal stories, Jim’s 30+ years of culinary knowledge, and a listener-centric approach to creating an experience that’s casual and inviting with just a touch of sarcasm. Sip and Feast is a recipe website and YouTube channel that focuses on Italian-American cuisine that hails from the New York Metro area. Find all our recipes at www.sipandfeast.com.

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    Copyright: Copyright © 2023 Sip and Feast Inc.

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    Latest Episodes:
    Podcast 28 – Preparing The Feast Of The 7 Fishes In The Best Way Dec 11, 2023
    Show notes

    In Italy, it's called La Vigilia di Natale, but here in the US, it's known as no other than the Feast of the Seven Fishes. This time-honored tradition of preparing a delectable seafood banquet to commemorate Christ's birth takes place on Christmas Eve and is heralded by Italian-Americans as one of the most important meals of the calendar year. We're here to explore its origins and our most favorite seven fishes recipes. Watch on YouTube https://youtu.be/a-1srJ5EBNc What is the Feast of the Seven Fishes? While Italians celebrate Cenone, or La Vigilia di Natale (the Vigil of the Nativity) on Christmas Eve, Italian-Americans celebrate this night with the Feast of the Seven Fishes. This feast is the oldest Italian-American tradition and refers to a day of fasting that culminates with a meal free from meat and typically includes 7 different types of seafood. Some believe the 7 signifies the 7 sacraments of Roman Catholicism, or the 7 days of creation, while other theories point to the 7 hills that surround Rome. Regardless of where the 7 came from, rest assured that for many Italian-Americans, there will be at least 7 different types of fish and seafood consumed and celebrated on Christmas Eve! Planning a Successful Feast There are hundreds of dishes that can be made to commemorate the birth of Christ in true-Italian-American fashion but to simplify things, we've selected our favorite recipes. In this episode, we discuss some of the dishes traditionally served for the feast and provide tips on how to get the best results possible. For example, a cheat code for the Feast of the Seven Fishes is to make a dishes that includes many different types of seafood, like Zuppa di Pesce, which includes cod, calamari, clams, mussels, and shrimp simmered in a tomato, white wine, and fennel broth. We also talk through the process of preparing one of the most iconic 7 fishes, baccala, or salt cod so you can feel confident about using it in dishes such as Baccala alla Napoletana, or Baccala Fritters. Resources Baked Clams Recipe Shrimp Scampi Recipe Shrimp Oregenata Recipe Cod Piccata Recipe Salmon Oreganata Recipe Mussels Marinara Recipe Mussels in White Wine Sauce Recipe Calamari Salad Recipe Fried Calamari Recipe Linguine alle Vongole Recipe Linguine with Canned Clams Recipe Paesana article - Feast of the Seven Fishes: An Italian-American Christmas Eve Legacy Italia Rail article - Feast of the Seven Fishes: An Italian Christmas Eve Tradition If you enjoyed the Feast of the Seven Fishes episode, leave us a comment below and let us know! We love your questions. Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact). There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.


    Podcast 27 – Christmas Cookies To Make and Ones to Skip Dec 04, 2023
    Show notes

    When December rolls around there's one thing on our mind: Christmas Cookies! There are many we love and make on repeat and others we begrudgingly eat out of some odd self-imposed obligation. Here we discuss them all! Watch on YouTube https://youtu.be/li7BKS62hMg For many, Christmas cookies are a symbol of the season. Baking with loved ones, making sweets steeped in tradition, and sharing those creations with others brings us joy. Conversely, there are a few cookies that may not be so welcome on our holiday cookie platters. Keep or Toss, Christmas Cookie Edition In this episode, Tara and I discuss some of our most beloved cookies, many of which arouse memories and are rich with nostalgia. Some of these include sesame-covered regina cookies, linzer cookies with raspberry jam, and black and white cookies. We also share our (perhaps unpopular) opinion about a few cookies we'd rather not eat. Which are your favorite Christmas cookies? Resources Cuccidati Recipe Pizzelle Recipe Pignoli Cookie Recipe Almond Biscotti Recipe Snowball Cookie Recipe Lemon Ricotta Cookie Recipe Struffoli Recipe If you enjoyed the Christmas Cookie episode, leave us a comment below and let us know! We love your questions. Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact). There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.


    Podcast 26 – The Savvy Host’s Plan for the Ultimate Dinner Party Nov 27, 2023
    Show notes

    The key to hosting a successful and low-stress dinner party lies with the prep, and the more you can do ahead of time, the happier you'll be; I'm a firm believer that happy hosts yield joyful guests. In this episode, we share 3 delectable dinner party menus with an emphasis on recipes that can be made ahead of time giving you ample time to be the incredible host or hostess you are! Watch on YouTube https://youtu.be/zcB5l4E_y-M Having hosted many gatherings, I can safely say that the more you can do ahead of your guests' arrival, the happier you'll be. Selecting a theme focused on a specific region or country's cuisine can also be a fun way to get your guests excited and engaged in the planning process. In this episode, Tara and I discuss 3 region-inspired dinner party menus featuring recipes that for the most part, can be made prior to your guests' arrival. Feel free to use these menus to plan your next dinner party, or tweak them however you see fit. Happy hosting! French-Inspired Menu The French-inspired dinner party menu includes an appetizer of tomato confit served with crusty bread, a selection of cheese, and fresh grapes. French onion soup shines as the first course and is followed by Beef Bourguignon which can be served with baguette, or roasted garlic mashed potatoes. Italian-Inspired Menu Inspired by some of our favorite Italian food, this menu includes an appetizer of stuffed mushrooms, cannellini bean dip, or roasted cherry tomato crostini with whipped ricotta served alongside the epic Italian aperitivo, the Aperol Spritz. The main course features my short rib ragu served with pappardelle and plenty of grated Parmigiano Reggiano and finishes with a mixed green salad with shallot vinaigrette. American-Inspired Menu The American menu includes a few of our tried and true favorites, starting with spinach artichoke dip and shrimp cocktail. A simple soup, such as butternut squash soup, makes a wonderful first course which is then followed by classic pot roast with carrots and potatoes. Desserts Feel free to enlist the help of your guests when it comes to the drinks and desserts! Letting them know you're having a theme can help them decide what to bring. For example, if going with the French-inspired menu, your guests may wish to stay on theme and bring some French pastries. If you prefer to make dessert yourself, any of these recipes would be excellent: Tiramisu Lemon Blueberry Ricotta Cake Orange Olive Oil Cake Flourless Chocolate Cake If you enjoyed The Savvy Host's Plan for the Ultimate Dinner Party episode, leave us a comment below and let us know! We love your questions. Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact). There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.


    Podcast 25 – Top Gift Ideas for Food Lovers 2023 Edition Nov 20, 2023
    Show notes

    The gift-giving season is about to kick off! We've compiled a list of some of the top gift ideas for the food lover or home cook in your life so you can shop and gift with confidence! Watch on YouTube https://youtu.be/5BMxlIbd_LU The season of gift-giving is upon us and if you've been following Sip and Feast, you or someone you love is likely a home cook, a self-proclaimed foodie, or even a professional chef. Together, Tara and I have compiled some fantastic gift ideas for food lovers in your life. Oh, and don't be afraid to compile your own wish list with some of these items! 2023's Best Gifts for Food Lovers Shopping for gifts can be challenging at times, and often we're tempted to just pick up a gift card and call it a day, but that takes most of the fun out of gift-giving. In this episode Tara and I discuss some of the items on our own wish list, items we've already gifted or received as gifts, and a few that just seemed like fun and unique gift ideas. Tara's picks include fancy Peugeot salt and pepper mills she used and fell in love with during a stay at an Airbnb, as well as a waffle maker, espresso machine, and wireless meat thermometer. She also suggested a coffee mug warmer and coffee subscription for coffee lovers and quirky/fun food-shaped earrings for foodies! My top picks include a 14-inch stainless steel pan (this is the item I am most often asked about), a Dutch oven, an end-grain cutting board, a wooden saltbox, a meat masher, and the Kitchen Aid stand mixer. Most of these items can be found in my shop linked below under Resources. We wish you an exciting and fun 2023 gift-giving season! Resources Jim's Amazon Shop - Home Cook Gift Ideas Chefanie Earrings and Accessories Cometeer Coffee Sip and Feast Sunday Sauce Recipe If you enjoyed the Top Gift Ideas for Food Lovers 2023 Edition episode, leave us a comment below and let us know! We love your questions. Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact). There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.


    Podcast 24 – Taking The Stress Out Of Thanksgiving Nov 13, 2023
    Show notes

    Hosting any holiday can be stressful! We've hosted hundreds of gatherings over the years and have compiled our tried and true Thanksgiving game plan to help minimize stress and maximize success! Watch on YouTube https://youtu.be/RNSWQmKjTNM Benjamin Franklin once said "If you fail to plan, you plan to fail" and this couldn't be more true when it comes to hosting a holiday. Having a great Thanksgiving game plan is the key to minimizing stress leading up to and on Thanksgiving day! Note: This plan applies to food only! We can't do anything to mitigate the stress from combative family members! Haha Our Thanksgiving Game Plan On the day this episode airs, Thanksgiving will be 10 days away which is plenty of time to get your plan together! Consider following this timeline to help make decisions, delegate responsibilities, and tackle pain points. 7-10 days before Decide on your menu. Will you use fresh or frozen turkey? Will you use a turkey breast instead of a whole bird, or perhaps another meat, such as spiral ham? Select 5-7 side dishes (listen to our Sides That Wow Podcast Episode 23) Touch base with your guests. Don't be afraid to assign specific things and set rules. For example, it's perfectly fine to request a specific dessert or appetizer. If you have limited space in your refrigerator or kitchen, ask your guests to be mindful of that. Ask that they bring food that doesn't require any prep (other than reheating) or refrigeration. Shop for non-perishables, napkins, coffee, etc. Make lasagna and freeze (or other dishes that freeze well). Saturday before Depending on its size, thaw the turkey, if using frozen. The USDA recommends thawing turkey in the refrigerator allowing 1 day for every 4-5 pounds. Once thawed, the raw turkey will be safe for another 2 days in the refrigerator. Sunday - Monday Go shopping. Shop for groceries, beer, wine, and allow yourself time. This time of year many ingredients sell out quickly so account for the fact you may need to shop at more than 1 grocery store. Tuesday Start the desserts. If making pumpkin pie, apple pie, or apple crostata, tiramisu, etc. make these today. Brine the turkey (we recommend a dry brine). Wednesday Prepare most of your sides and appetizers. Sides and apps that are great to make ahead of time include cranberry sauce, roasted Brussels sprouts and carrots, sweet potato casserole, baked artichoke hearts, stuffed mushrooms, cinnamon roasted butternut squash, and sausage stuffing. Set the table. Prepare the Thanksgiving Sangria. Dice the apples and pears and allow all ingredients (minus the club soda) to marry together in the refrigerator overnight. Thaw the lasagna (if using). Prep any crudite, or dips, such as cannellini bean dip, etc. Thanksgiving Thursday! In the morning. Prepare the dough for garlic butter dinner rolls and allow to sit. Cook the turkey. Prep the potatoes for mashed potatoes. Empty the dishwasher to prepare for later. Set up coolers with ice. As guests arrive. Add the club soda to the sangria. Put out appetizers. Before dinner. Finish the mashed potatoes. Make the giblet gravy or easy turkey gravy. Carve the turkey. Bake dinner rolls. Heat up food in oven or over sternos. After dinner and dessert. If they offer, let your guests help with cleanup. Prep coffee, tea, and put out desserts, after-dinner drinks, etc. To make things even easier on you, consider buying (or delegating to a guest) a box of coffee from a local coffee shop. Dunkin Donuts' Box o'Joe has come in handy for us on many occasions! Resources Sip and Feast Fall and Thanksgiving Recipe Catalog USDA article on defrosting Turkey If you enjoyed the Thanksgiving Game Plan: Taking the Stress Out of Thanksgiving episode, leave us a comment below and let us know! We love your questions. Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact). There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.


    Podcast 23 – Sides That Wow: The Must-Haves For Thanksgiving Nov 06, 2023
    Show notes

    When we think of Thanksgiving, images of perfectly glistening turkeys leap to mind. But as much as we romanticize the bird, the reality is that the sides are the real reason we love Thanksgiving! Watch on YouTube https://youtu.be/5yvld3QGbr8 Forget the bird and bring on the sides We love a good Thanksgiving turkey with its crisp golden skin, tender juicy meat, and lots of gravy, but when it comes down to it, the side dishes are the true stars of the show! There are so many to choose from - the must-haves, like mashed potatoes, sweet potato casserole, and stuffing, some lesser-known sides, and of course the obligatory albeit outdated ones that complete the Thanksgiving dinner spread. In this episode, we discuss our favorites, talk through the recipes, and answer the question, "If you could only choose 5 sides to make for Thanksgiving, which 5 would you choose?" We also discuss canned vs. fresh cranberry sauce, the reason you won't find a Sip and Feast recipe for green bean casserole, and Tara shares her unpopular opinion on stuffing. Stay tuned for next week's episode where we'll provide you with the ultimate game plan for a successful Thanksgiving! Resources Sip and Feast Fall and Thanksgiving Recipe Catalog Sweet Potato Casserole Recipe Roasted Garlic Mashed Potatoes Recipe Macaroni and Cheese Recipe Italian-American Lasagna Recipe Cranberry Sauce Recipe Italian Sausage Stuffing Recipe Sage and Onion Stuffing Recipe Garlic Butter Rolls Recipe Honey Balsamic Brussels Sprouts Recipe Maple Roasted Carrots Recipe Scalloped Potatoes Recipe Baked Artichoke Hearts with Breadcrumbs Recipe Italian Potato Casserole Recipe Baked Cauliflower with Cheese and Breadcrumbs Recipe Creamed Spinach Recipe If you enjoyed The Sides are the Real Reason We Love Thanksgiving episode, leave us a comment below and let us know! We love your questions. Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact). There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.


    Podcast 22 – Is Costco’s 157 Piece Le Creuset Set A Steal? Oct 30, 2023
    Show notes

    Costco is often heralded as the home of many a great deal, but consumers are wondering if their latest offering is worth it. Costco's Le Creuset deal has sparked numerous headlines recently and we're here to examine whether or not it's worth the money and the toll it's sure to take on your storage situation! Watch on YouTube https://youtu.be/nwGQz-MyE-U Costco recently added a $4,499 157-piece Le Creuset "Ultimate Cookware" set to their website and the internet has reacted accordingly! This set includes a multitude of Le Creuset's stoneware items (all in red), stainless steel pots, plates, French press, utensils, and much more. While an average cost per item of $28.65 may sound like a good deal, especially since Le Creuset's Dutch ovens can run upwards of $400, we're still left scratching our heads and wondering if this set truly is worth it. In this episode we contemplate the amount of space these items require to store, their overall weight and practicality, the fact that color is limited to red, and more, to determine whether we feel this is a good deal or not. Note: we did not receive any compensation from Costco and the opinions expressed in this podcast are solely our own. What's included in Costco's Le Creuset Ultimate Cookware Set? According to Costco's website, the following items are included: (1) 3.5 qt. Signature Round Dutch Oven with Lid | Piece Count: 2 (1) 7.25 qt. Signature Round Dutch Oven with Lid | Piece Count: 2 (1) 5 qt. Signature Oval Dutch Oven with Lid | Piece Count: 2 (1) 5 qt. Signature Braiser with Lid | Piece Count: 2 (1) 5.25 qt. Signature Rectangular Roaster | Piece Count: 1 (1) 10.25” Signature Square Skillet Grill | Piece Count: 1 (1) 1.75 qt. (9.5”) Signature Bread Oven with Lid | Piece Count: 2 (1) 16 qt. Enamel on Steel Stockpot with Lid | Piece Count: 2 (1) 12.5” Signature Stainless Steel Deep Fry Pan with Helper Handle | Piece Count: 1 (1) 9 qt. Signature Stainless Steel Stockpot with Lid & Deep Colander Insert | Piece Count: 3 (1) 8” Signature Stainless Steel Fry Pan | Piece Count: 1 (1) 10” Signature Stainless Steel Fry Pan | Piece Count: 1 (1) 16.25” x 13.25” Stainless Steel Large Roasting Pan with Nonstick Rack Insert | Piece Count: 2 (1) 2 qt. Toughened Nonstick Pro Saucepan with Glass Lid | Piece Count: 2 (1) 4 qt. Toughened Nonstick Pro Saucepan with Glass Lid | Piece Count: 2 (1) 4.25 qt. Toughened Nonstick Pro Saute Pan with Helper Handle and Glass Lid | Piece Count: 2 (1) 11” Toughened Nonstick Pro Crepe Pan with Wooden Rateau | Piece Count: 2 (1) 4 qt. (12” x 9”) Heritage Rectangular Casserole with Lid | Piece Count: 2 (1) 2.5 qt. (9”) Heritage Square Casserole with Lid | Piece Count: 2 (1) 1.7 qt. (11.25”) Heritage Oval Au Gratin Dish | Piece Count: 1 (1) 3 qt. (9”) Heritage Square Dish | Piece Count: 1 (1) 9” Pie Dish | Piece Count: 1 (1) Pie Bird | Piece Count: 1 (1) 1.5 qt. (9” x 5” x 3”) Heritage Loaf Pan | Piece Count: 1 (4) 8 oz. Mini Cocotte with Lid | Piece Count: 4 (1) Mini Cocotte Cookbook | Piece Count: 1 (1) 2.75 qt. (14.75” x 9” x 2.5”) Rectangular Dish with Platter Lid | Piece Count: 2 (1) 8” Nonstick Metal Square Cake Pan | Piece Count: 1 (1) 16.75” x 12” Nonstick Metal Large Sheet Pan | Piece Count: 1 (1) 18” x 13.9” Nonstick Metal Cookie Sheet | Piece Count: 1 (1) 2 qt. (11” x 7”) Nonstick Metal Loaf Pan | Piece Count: 1 (1) 12 Cup Nonstick Metal Muffin Pan | Piece Count: 1 (1) 12.75” x 9.5” Nonstick Metal Rectangular Baking Tray | Piece Count: 1 (1) 8” Nonstick Metal Springform Pan | Piece Count: 1 (1) 8” x 2.5” Pepper Mill | Piece Count: 1 (1) 8” x 2.5” Salt Mill | Piece Count: 1 (1) 1 qt. Utensil Crock | Piece Count: 1 (1) 11 ⅛” x 1.75” Craft Series Small Silicone Spatula with Wooden Handle | Piece Count: 1 (1) 11 ⅜” x 2.25” Craft Series Medium Silicone Spatula with Wooden Handle | Piece Count: 1 (1) 11 ⅜” x 2 ⅛”Craft Series Silicone Spatula Spoon with Wooden Handle | Piece Count: 1 (1) 10.5” x 2 ⅛” Craft Series Silicone Basting Brush with Wooden Handle | Piece Count: 1 (1) 12” x 3.5” Revolution® Bi-Material Ladle | Piece Count: 1 (1) 13.5” x 2.5” Revolution® Bi-Material Slotted Turner | Piece Count: 1 (1) 13.5” x 2.5” Revolution® Bi-Material Slotted Spoon | Piece Count: 1 (1) 13.5” x 2.5” Revolution® Bi-Material Saute Spoon | Piece Count: 1 (1) 14” x 2.5” Revolution® Bi-Material Pasta Spoon | Piece Count: 1 (1) 12.5” x 2.5” Revolution® Wood Solid Spoon | Piece Count: 1 (1) 12.5” x 2.5” Revolution® Wood Slotted Spoon | Piece Count: 1 (1) 12.5” x 2.5” Revolution® Wood Scraping Spoon | Piece Count: 1 (1) Stainless Steel Measuring Spoons - Set of 5 (⅛ tsp, ¼ tsp, ½ tsp, 1 tsp and 1 tbsp.) | Piece Count: 5 (1) Stainless Steel Measuring Cups - Set of 4 (¼ cup, ⅓ cup, ½ cup and 1 cup) | Piece Count: 4 (1) 8” Silicone French Trivet | Piece Count: 1 (2) 14 oz - Set of 4 Mugs | Piece Count: 8 (2) 22 oz (6.25”) Set of 4 Soup Bowls | Piece Count: 8 (2) 10.5” Set of 4 Dinner Plates | Piece Count: 8 (2) 8.5” Set of 4 Salad Plates | Piece Count: 8 (2) 8.5” Set of 4 Pasta Bowls | Piece Count: 8 (1) 16 oz. Heritage Gravy Boat | Piece Count: 1 (1) 10 oz each Signature Oil & Vinegar Set | Piece Count: 2 (1) 6” Signature Spoon Rest | Piece Count: 1 (1) 16.25” Serving Platter | Piece Count: 1 (1) 1.7 qt. Whistling Kettle | Piece Count: 1 (1) 34 oz. French Press | Piece Count: 1 (1) Signature Cream (10 oz) & Sugar (8.4 oz) Set | Piece Count: 2 (1) 5 Piece Wine Tools Gift Set (Compact Lever, Foil Cutter, Pump & 2 stoppers) | Piece Count: 5 (1) 9.3” x 6.1” Wine Cooler Sleeve | Piece Count: 1 (1) 15.75” each Set of 3 Felt Cookware Protectors | Piece Count: 3 (1) 3.25” x 3.25” Nylon Brush | Piece Count: 1 (1) 8” Magnetic Wooden Trivet - Acacia Wood with Black Silicone Rings | Piece Count: 1 (1) 8.45 oz. Enameled Cast Iron Cookware Cleaner | Piece Count: 1 (1) 12.25” Splatter Guard | Piece Count: 1 (1) Le Creuset Cookbook | Piece Count: 1 (1) Set of 4 Silicone Prep Bowls (¼ cup, ⅓ cup, ½ cup and 1 cup) | Piece Count: 4 (4) 7 oz. Stackable Ramekin | Piece Count: 4 (1) 2 qt. Batter Bowl | Piece Count: 1 (1) 3.1 qt. Large Multi Bowl | Piece Count: 1 (1) 23 oz. (5.5” diameter) Canister with Wood Lid | Piece Count: 2 (1) 1.5 qt. (5.5” diameter) Canister with Wood Lid | Piece Count: 2 (1) 2.5 qt. (5.5” diameter) Canister with Wood Lid | Piece Count: 2 Resources Sip and Feast recipe for Beef Bourguignon Sip and Feast recipe for Pot Roast Sip and Feast recipe for Olive Bread If you enjoyed the Costco's Le Creuset Deal episode, leave us a comment below and let us know! We love your questions. Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact). There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.


    Podcast 21 – The Best of Trader Joe’s (Fall Haul Edition) Oct 23, 2023
    Show notes

    For many, the official start of Fall isn't the Autumn Equinox or the changing leaves. It's when Trader Joe's Fall Finds hit the shelves. For a limited time, the store is chock full of orange-colored packages filled with pumpkin, apple, and maple goodies that we simply can't resist! Watch on YouTube https://youtu.be/0YMMZiCt7fw While Trader Joe's isn't by any means a one-stop shop for our family's groceries, there is one thing they do particularly well: capturing the spirit of the Fall season and getting their patrons excited to shop there. Visiting a Trader Joe's in the Fall means loading up on items you can't usually find at other times of the year, such as pumpkin brioche bread, pumpkin pancake mix, and pumpkin kringles to name a few. Why are Trader Joe's Fall Finds so popular? Scarcity seems to be a key motivator for these purchases; the idea that in a few weeks, these items will no longer be available so customers may feel compelled to "stock up now". Another likely contributor to the success of Trader Joe's Fall Finds is the popularity of pumpkin spice as a flavor. Essentially, humans love to be reminded of Fall and the feelings of home, family, and nostalgia, and according to Matt Johnson, a psychologist who specializes in marketing psychology, pumpkin spice is a flavor that's closely tied to the arrival of these feelings. In this episode, we discuss our favorite (and not-so-favorite) Fall finds and how we feel about shopping at Trader Joe's in the Fall. Note: we did not receive any compensation from Costco and the opinions expressed in this podcast are solely our own. Resources The Psychology of the Pumpkin Spice Latte, by Matt Johnson Ph.D. Sip and Feast Recipe for Butternut Squash Gnocchi with Sage Brown Butter Sauce Sip and Feast Recipe for Sweet Potato Gnocchi with Maple Brown Butter Sip and Feast Recipe for Pumpkin Mule If you enjoyed the Trader Joe's Fall Finds episode, leave us a comment below and let us know! We love your questions. Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact). There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page. Transcript Intro James (00:00):Welcome back to the Sip and Feast Podcast. Today we're talking Trader Joe's and specifically, the fall seasonal items at Trader Joe's. You can see I have my fall seasonal shirt on. What do you think about that?, Tara? Tara (00:15):Looks very different from all your other flannels, which are also, could be fall seasonal. James (00:22):The ones that I have from my cooking videos, I don't want to get dirty, so these are the ones maybe that I wear out. Tara (00:29):This is the one you don't want to get dirty. James (00:30):That's right. Tara (00:31):Yeah. James (00:31):No, the cooking video ones, they actually act as aprons. Tara (00:35):That's right. James (00:36):That's why they're on the dark side like that darker blue flannel because if they're black and blue, when you get some sauce or something on there, you can't even see. Tara (00:45):I'm going to jump right into a question right now. James (00:47):Okay. Tara (00:48):It's not an audience question, although, I'm sure it's on their minds. Do you wear anything other than flannels? James (00:53):Yes, I do. A few people recognize me because I'm famous. They recognized me at Pottery Barn out east in Long Island. It was multiple people in one day, and I had a T-shirt on that day, so they got to see me in a T-shirt. Tara (01:10):Oh, I don't even remember. Were you wearing a T-shirt? James (01:10):I was. Tara (01:11):Oh, wow. James (01:12):Yeah. Tara (01:12):Lucky for them. James (01:13):Yeah. Tara (01:14):Sun's out, gun's out, huh? James (01:15):That's right. Yeah. Sun's out, belly's out. All right, so enough of that. Let's get into it right now. Background and pumpkin spice history Tara (01:23):So Trader Joe's is known for their seasonal finds, right? It's like for us, not so much you because you don't really go there with me, but every year when the air starts getting a little bit cooler, Sammy and I get really excited about going to Trader Joe's because we want to see if there's any new fall things. But we also know that those tried-and-true fall food items specifically are going to be there, and it's going to be an exciting time when we get it. It's just going to make everything great. James (02:03):I think it's exciting for a lot of people, I do. I think that's part of the allure of Trader Joe's. Seasonality is huge at Trader Joe's, probably bigger than any other store as far as I can think. Food Supermarket, Costco, really anything, Trader Joe's, their business is really… a huge part of their business is selling seasonal items. They rotate the shelves. Because the stores are so small, they're constantly rotating what they have. They can't fit everything in one store. Tara (02:35):I think that almost works to their advantage, too. I think part of their business model is founded on that seasonality concept- James (02:45):And scarcity. Tara (02:45):I was going to say, it creates that feeling of scarcity where you're like, "If I don't get this pumpkin pancake mix right now and buy three or four boxes of it," guilty, done that, "I'm not going to be able to get it for a whole other year. James (03:01):Well, and they run out and then they stop… it won't be there anymore. So it could be a limited run, so maybe you have to go to another Trader Joe's to find it. It could also be where some person goes in there, and I'm not naming any names, who ends up buying 30 of one particular item. Tara (03:19):That's not me. James (03:21):It wasn't you, but do you remember when we saw the mother load- Tara (03:23):Yes, okay. James (03:23):… at that person's house that time? Tara (03:24):Yes. James (03:25):I'm not going to mention their name- Tara (03:26):Ah, yes. James (03:26):… 'cause I think they watch this, but I opened this cabinet. It was in their basement, and this person purported to make everything homemade. I opened the cabinet, and there was about 40 of their fall harvest sauce, which we'll talk about that one in a minute, I'm not a big fan of. I know Tara likes it. Tara (03:46):That's on my list of items we're going to talk about later. James (03:48):But it looked like this person just cleared it out, cleared out a local Trader Joe's. Tara (03:54):Hey, no judgment. James (03:56):We're talking fall items here. Again, Trader Joe's pumpkin spice, they go hand-in-hand, but believe it or not, Trader isn't the company that's responsible for the pumpkin spice craze. Right, Tara? Tara (04:10):Yeah. Actually, so we do talk about this in a Patreon podcast episode where the whole episode is dedicated to pumpkin spice, I think. What did we title it? What- James (04:21):Oh, yeah. Tara (04:21):WTF is Pumpkin Spice? James (04:24):No, no, I titled it The Pumpkinization of America. Tara (04:26):Oh, okay. James (04:27):Yeah. Tara (04:28):I wanted to call it WTF is Pumpkin Spice? James (04:30):So listen, we're just telling you because we already discussed this on there, but we want to go over it a little bit again right now. Tara (04:37):Yeah. What we found when we did our little bit of research on the topic- James (04:43):You're always guaranteed a little bit of research when you tune into the Sip and Feast Podcast. Tara (04:47):Well, I do like to fact check some things. I had a hypothesis and the hypothesis turned out to be correct. Humans basically love to be reminded of fall because fall creates those feelings of home, maybe turning inward a little bit, being with your family, nostalgia, you know that the holidays, like the Christmas holidays, Jewish holidays, et cetera, you know that they are around the corner once fall passes. So fall creates this cozy feeling in all of us. According to this gentleman- James (05:23):Cozy. Tara (05:24):… yes, Matt Johnson, who is a psychologist specializing in marketing psychology, he says that pumpkin spice flavor triggers all of those feelings. So pumpkin spice doesn't always have pumpkin in it. It's usually the spices that are associated with pumpkin pie. So like All spice, clove, cinnamon, sometimes ginger, nutmeg, any combination of those ingredients, those trigger those feelings. As Jim mentioned, it was not Trader Joe's that started this craze. It really can be attributed to Starbucks in 2003 when they released their pumpkin spice latte and that essentially kickstarted the pumpkin spice craze that endures to this day. James (06:13):Again, we spoke more about it, but Starbucks' market capitalization probably prior to pumpkin spice latte coming out was probably under $10 billion company. Now they're $100 billion market capitalization. Obviously, there's other factors involved for their success over these last 20 years. It has been 20 years now, since 2003 we're talking. They did that and then you started seeing the beer coming on into your distributors and into your stores a couple of years later. It wasn't that the tail wagging the dog essentially, Starbucks started it all. Now you can't find a beer company or really any company that doesn't have a pumpkin spice product. Tara (06:54):That's right. James (06:55):So again, that's more there. I think now let's just get back into Trader Joe's. Tara (06:59):Yeah. Before we start even going down this path, similar to Costco, we are not sponsored in any way by Trader Joe's, so these opinions are completely our own. James (07:11):Yeah, damn right, we're not sponsored. I don't even really like Trader Joe's. All right? Tara (07:14):I do. ...


    Podcast 20 – Steak Pizzaiola: The Affordable Steak Dinner Solution Oct 16, 2023
    Show notes

    Steak Pizzaiola is a dish I ate frequently as a kid but hadn't fully reveled in its frugality until I grew up and had to feed my own family. While many restaurants try to fancy it up with expensive cuts of beef, the good news is this old-school meal is actually better when more affordable methods are employed. Watch on YouTube https://youtu.be/KWqFs4UE3tQ Steak Pizzaiola, or carne alla pizzaiola, refers to steak (or beef) cooked in the pizza-maker style. While it's open to various interpretations, I've always known it to include some sort of steak cooked in a tomato sauce that's been heavily flavored with oregano. While my steak pizzaiola recipe includes chuck steak, peppers, and mushrooms, it can be made with other ingredients as well. I've always known it as a more economical dish, although many restaurants will serve it with a more expensive cut of beef, such as a ribeye or porterhouse. While the expensive steaks are tasty in their own right, I prefer to take a more affordable approach since it's easier on the wallet but also honors the history of alla pizzaiola. In the Steak Pizzaiola podcast episode, we share our personal experiences with steak pizzaiola, touch briefly on its slightly hazy history, and explore the 2 main methods of preparing this beloved dish. Resources Sip and Feast Steak Pizzaiola Recipe Sip and Feast Chicken Pizzaiola Recipe Sip and Feast Stuffed Mushrooms with Pizzaiola Sauce Recipe Memorie di Angelina's La Pizzaiola If you enjoyed the Steak Pizzaiola Podcast Episode, leave us a comment below and let us know! We love your questions. Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact). There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page. Transcript Intro James (00:00):Welcome back to the Sip and Feast podcast. Today we're talking steak pizzaiola. We're discussing the intricacies of this dish, the history of the dish, what it means to us, what it means to you, Tara, what it means if you grew up in the New York, New Jersey area, you probably know this dish. Your mother, your Nona, your friends, your uncle, somebody probably made it for you. Somebody probably said they make a mean steak pizzaiola. Conversely, if you grew up in an area outside of this little pocket of America, you might not have heard of this dish. How do I know that? Well, we just put up the recipe on the main channel and it's got about… I don't know, it has over a hundred thousand views, which is a good amount to a good sample size. There were probably, Tara, I would say 20, 30, maybe 50 comments that said they never heard of the dish, right? (00:54):That's my non-scientific way of knowing that it might not be too known outside of this area. That's why I want to share it with you today and let you know how good it is and how delicious it can be. If you're a fan of Everybody Loves Raymond, then you have heard of this dish because I believe, and I never really watched the show, Tara, I believe Ray used to say that his mother made the best steak pizzaiola. Tara (01:22):I think that's the story behind it. James (01:23):You don't know either. You don't watch the show either. Tara (01:25):I watched episodes here and there of it. Your parents are huge fans of it. Maybe we should have asked them what they thought of the steak pizzaiola references in the show, but no, my understanding is that Marie Barone, Doris Roberts' character, made the best steak pizzaiola. James (01:46):Well, I don't know if my version's going to be as good as Marie's, but we're going to talk about the difference between how it's done in a household and how it's done in a restaurant. We're going to bring a little bit of the history of this dish, which from my understanding isn't too popular in Italy either, right? Tara (02:02):There wasn't a whole lot of information about where it originated, mainly just theories. What is steak pizzaiola? James (02:08):Before Tara gives the backstory, I will just tell you simply, it goes by carne alla pizzaiola, bistecca alla pizzaiola, and basically… Tara, what does all pizzaiola mean? Tara (02:21):Pizzaiola translates… It's an Italian word. Translate it into English, it means pizza chef or pizza maker. The dish usually refers to meat that's cooked in a pizza maker style. What exactly does that mean? It's usually a tough cut of beef that's braised in a tomato sauce with oregano. I think it's the oregano with the tomatoes that give it the pizza maker name. Am I right about that? James (02:56):Yeah, that's right. Tara (02:57):Okay. James (02:58):Yeah. Tara (02:58):Yeah. There's usually some sort of vegetable that goes along with that. I know our recipe includes peppers and mushrooms. Onions. James (03:08):Oh, you found out that there is a vegetable always included in it? Tara (03:12):No, I'm just saying all the versions that I've had of the dish include. I've never had it with just beef and tomato sauce. James (03:19):I think really it probably is often done just with beef and tomato sauce. I wasn't sure because I always make it with mushrooms or peppers. (03:27):We will talk more about it in a second, the different variations for it. Before Tara goes on here, I don't think I'm selling… I don't think I'm not selling enough. I didn't sell it all to you how good this dish is. It's a super flavorful dish. It's from… The way that… Now again, I'm talking about one of the versions. It's the way the meat combines with the tomatoes and the cooking process that flavors the sauce. It makes it very… It's a very hardy dish. The type of cut of beef too that I typically use and many others use makes it even hardier. It's a winter dish for me, a fall and winter dish. I wouldn't really want to eat this during the spring and summer, though I do enjoy plenty of steak during the spring and summer. This dish is almost heavier than your typical, just a regular steak. Tara (04:18):It's almost like a beef stew, but just with tomatoes and not with a broth. James (04:24):Many people, when we did the video, a lot of the people didn't know what it was, but then other ones were saying, who still didn't know what it was, they were like, this is a dish called Swiss Steak. Tara (04:34):Yes, that's right. Those were a lot of comments we had. James (04:36):There was a lot of comparison to that as well. But I'll let Tara go on about more info about it and the backstory. Tara (04:43):Okay. Like we said before, there wasn't a whole lot of information on steak pizzaiola. I tried to do as much research as I could, but what I did find was that some theories say it originated in Naples. Others say it originated in Sicily. There's one story that said this was something that a pizza maker would make for themselves while they were tending to the pizza for their customers. I guess it was something they would just almost set and forget while they were doing other things. But again, the information that was out there was very limited, especially compared to some of the other dishes that we've spoken about like pasta fazool. There's a lot more historical information there. James (05:33):That's interesting because this dish is… It's a very popular dish here. Maybe that makes sense because it's Neapolitan or Sicilian. Personal experience with the dish Tara (05:42):My thought was that since I wasn't able to gain a whole lot of insight into the history of steak pizzaiola, I thought maybe we could just share our own history. James (05:54):My experience with the dish is from the way my mother and my grandmother made it. This is another one of the dishes that I had a lot growing up. Now, it's funny. A cut of chuck, which is what my mother used, and she would use chuck steaks that were with the bone, which are harder to find now, definitely harder to find here in the places that we frequent, but she would get these very thin stakes. These stakes were cut specifically on the bandsaw, how a butcher does it, into about a half inch thick. They had the bone in them and then the meat was a half inch thick. They were perfect in that sense, maybe three quarter inch thick, that essentially this would make you not have to do a three hour brace, because if you ever made a pot roast with a full chuck steak, you're looking at a three hour, it could be up to four hour brazing time, versus if you cut the steaks, that whole chuck steak, very into very thin pieces, you'll accelerate the cooking time. (06:56):But that's how my mother made it. She made it with that type of cut of beef always. That's also how my grandmother made it. It was really simple. My mother wouldn't even put mushrooms or peppers, which is what I do now. She would just do tomatoes, plum tomatoes, a lot of garlic. Honestly, I don't even think she finished it with any herbs or anything. I don't think she used white wine. I think it was really the essence of the dish was that tomato, the garlic, and we would serve it… You would serve it with cheese on top. Besides the oregano, you would serve it with cheese on top at the end, which is what you would do with most dishes. Tara (07:35):Did she serve it with rice or pasta? How did she serve it? James (07:39):I always remember white rice being what it was served with. I remember a lot of dishes that she would do, but it was my grandmother more, I think. That baked rice dish that we did a few months ago, riso al forno, which is a delicious dish, that gives me a little bit of a similarity because she would bake it with the red sauce and the cheese. It was also the red sauce and the cheese for the steak pizzaiola. Tara (08:06):I don't have too much of a history with steak pizzaiola because I did not


    Podcast 19 – Exploring the Best Food Deals at Costco Oct 09, 2023
    Show notes

    It's no secret that warehouse clubs like Costco have fantastic deals, especially when it comes to feeding a family. Whether it's olive oil, cheese, or something as simple as half-and-half, there are so many reasons why we love Costco! It continuously proves itself to be one of the best places to find deals to fit the budget and lifestyle of many families. Watch on YouTube https://youtu.be/FpfQI24xfIs Why we love Costco Watch any of my YouTube videos and you're likely to find that I'm not only using pots, pans, and ingredients purchased at Costco, but I'm probably wearing a shirt from Costco too! In this episode we explore the very best food-related deals Costco has to offer, from nuts, oils, and cheese, to meat, honey, and seafood, we outline all the reasons why we love Costco! Note: we did not receive any compensation from Costco and the opinions expressed in this podcast are solely our own. Resources Biscotti Walnut Snowball Cookies Pignoli Cookies Braciole Salmon Oreganata Riso al Forno If you enjoyed the Exploring the Best Food Deals at Costco episode, leave us a comment below and let us know! We love your questions. Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact). There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page. Transcript Intro James (00:00):Welcome back to The Sip and Feast Podcast. This is episode 19. We're talking Costco today. What exactly about Costco, Tara? Tara (00:08):We're talking about the things that we love to buy at Costco because they're the best value possible. And I'd like to add here that, although we wish we were, this video is not in any way sponsored by Costco. James (00:24):That's right. I mean, I often joke, I joke all the time on the main channel because we get a lot of comments, be like, "You keep shilling for Costco." Costco does not sponsor us one bit, and I don't know if they really sponsor anybody. They don't have to. They're just a great business. They're one of the best success stories of a business probably in the world, and they have extreme brand loyalty. People will travel. Not everything is like here in Long Island where we have a location every 20 minutes away. There's parts of America that people will drive two hours to get to a Costco and they do it because the deals are just phenomenal. And we're going to talk specifically about food deals for you today. We're not going to talk about office supplies and- Tara (01:12):Tires. James (01:12):… tires, landscaping equipment, cars. We're not going to talk about that. This is a podcast about food. So Tara, let's get right into it. We kind of bulleted these out and not priority-wise, but I think maybe you could tell by the tone of my voice what are the best deals and which I really think you should pursue. Olive and other oils Tara (01:33):First stop Jim, oil. James (01:35):Okay. Olive oil. This is just an unbelievable deal at Costco. I recommend you wait to buy your oil until you get to Costco. Now that being said, we do use different types of olive oil. We use Partanna quite frequently, and that's the good extra virgin olive oil. That's a Sicilian olive oil. I use that a lot for when I want a high quality extra virgin but not the highest quality. And when I'm using the highest quality, that is Frantoia Barbera. So let's just get those two out of the way. Those you will not find at a Costco. Tara (02:10):That's right. The brand that we are talking about is the Kirkland brand, which is Costco's own brand. James (02:17):Yeah, it's their in-house brand. Obviously they're not in the olive oil making business, so it is probably one of the larger olive oil brands that Kirk is selling directly to Costco. And then Costco will put their Kirkland name on it, which they do for tons of products. Tara (02:32):So we're talking their extra virgin olive oil, which is a great deal, but also their regular olive oil. James (02:41):Yeah. So the regular olive oil, and I believe it's just their Kirkland. It's the one that probably has the largest display in the store. I think it's 90% olive oil and 10% extra virgin. They started doing that a couple of years ago to- Tara (02:54):I know it's a blend, yeah. James (02:57):Yeah. But it's just a phenomenal olive oil for cooking general use. And it, up until I think this year, used to be able to buy two three-liter bottles of it, large plastic bottles of it for $25. Now the price has skyrocketed. What was it last time? Tara (03:14):That's right. So I actually just went to Costco last week and I was surprised. I even called you because I wanted to know if you even wanted me to get it, but it was a two count of two three-liter bottles and it was $40, which is a lot. But I guess if you're comparing it to regular grocery prices, it's a definite savings and you're getting it all at one time. So as long as you have the room to store it, it's a fantastic deal. James (03:43):Yeah, that's right. So there's a olive oil problem worldwide now, so that's contributing to the really spiking prices. So, because essentially Costco is their own commodity exchange, where prices change, they'll update it in real time for the consumer, but it was very expensive that time. That all being said, that's still not a bad deal. It's not a bad deal. (04:11):Now, can you go to Trader Joe's? Can you go to Aldi and get this stuff? Of course. And there are reasons maybe to go to those stores, but we're talking Costco today and Costco is definitely the place for, I would say, a family more so than those other two places. Tara (04:26):I agree. I mean, I still think whether or not you have a family or if you have a very small family, I still think a Costco membership is worth it because you do get wonderful value, but yeah, I mean, if you're a single person, you're probably don't need to get two- James (04:42):Six liters of olive oil. Tara (04:44):… three-liter bottles of olive oil. James (04:47):I saw a recent, I think it was Reddit, it might've been. It might have been a message board about olive oil skyrocketing prices and people who are on a budget, a lot of them have been saying that they're switching to sunflower oil. Tara (05:02):Yeah, yeah. James (05:03):So I still recommend just using your olive oil. Another way to make it more economical is if you put it in a spray bottle. They are a pain, the spray bottles, because they'll clog very easily, but you can really get more … Because a lot of times when you're pouring oil, maybe you're using too much than you should be. Let's go to the next one. Tara (05:21):Okay. Well, before we do move on, I just wanted to just make a mention. They do have other oils, which are good deals like avocado oil, which is normally very expensive. You can get a two liter bottle for roughly $20 or so at Costco, and then they have that giant tub of coconut oil, for those of you who use coconut oil. It's the solid form of coconut oil, but that's also a good deal. James (05:46):Yeah. They have peanut oil as well. They have vegetable oil, they have canola oil, they have a whole one side of the aisle is devoted to all their oils. Tara (05:57):Yeah. James (05:57):Great value there. This is the stuff that will save you money. Tara (06:03):I wouldn't buy oil from really anywhere else other than, like you said, the Partanna and the Frantoia that we use- James (06:09):Yeah, premium oils. Tara (06:10):… for finish. That's a little bit different, but if you need coconut oil, avocado oil, olive oil, I would take the trip to Costco and deal with the hassle that I think Costco can sometimes present. James (06:24):Yeah, Costco's a full-day experience for us, even though the Costco is only five minutes from our house because basically before we go there, we try to be really efficient. We make a good list, so we kind of have a plan of attack and then we have to clear out our current fridge here. Anything that's old, we need to make space for the new massive amount of ingredients that are coming into the home. And we really try not to go to Costco for a hundred dollars worth of things. Do they even have an express line now? They just introduced that. Tara (06:54):They have self-checkout. I don't think the one by us does not have an express line. James (06:58):Yeah. This'll vary by state. Nuts Tara (07:00):Yeah. Up next are nuts. James (07:03):Nuts. Tara (07:04):Nuts. James (07:06):Okay, so you want to give a little bit on this or do you want me to go for it? Walnut snowball cookies recipe Tara (07:09):Yeah. So I think especially as we're entering that holiday baking season where we're going to be using walnuts for walnut snowball cookies, we're going to be using pecans or pecans. I know somebody's going to say- James (07:26):Pecans. Tara (07:26):… something about the way I pronounce it. We're we're going to be using those for pecan pie and all sorts of other holiday treats, shelled pistachios they have, which are also good for cranberry pistachio biscotti. I don't know. I'm just thinking of all the holiday- James (07:48):Pistachio pesto. Tara (07:49):Yeah, I'm thinking of all the holiday cooking that's coming up and just, I know from years of experience buying these things at Costco, it's just you can't get these deals anywhere else. James (08:03):I mean, it will save you just alone because I'll often see people in our comment section, again, on the main channel and on other videos and maybe message boards and whatnot, saying, "I don't need a Costco membership. You're paying money essentially just to go to a store," but it will pay for itself, not even in one visit....


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