47 minutes | Aug 27, 2020
Grasie Mercedes is Not *Blank* Enough
On this episode of Family Meal, I sat down with Grasie Mercedes @grasiemercedes and we dished about way more than food. A podcast host herself on @notblankenoughpod Grasie also acts, writes, and directs her own projects. She pulled back the curtain on what goes down in a writers room (she was on staff for Perfect Harmony), how being the oldest in her family shaped her, and the importance of having faith in yourself even if you don't feel "ready yet or qualified enough". Grasie also discussed the importance of representation on and off screen and how that preps the future generations for believing in themselves. GRASIE'S MOM'S DOMINICAN RICE AND BEANS FOLLOW FAMILY MEAL FOLLOW NATALIE
48 minutes | Aug 6, 2020
Tiana Okoye on empowering others to USE THEIR VOICE!
On this episode of Family Meal, I sat down with Tiana Okoye @tee_ohhh and we dished about way more than food. Of course we covered her time on Broadway and being an actor in a new production, as was her case in The Cher Show. She talked about how COVID has illuminated a lot of cracks in the systems we have in place and the measures she and her community are taking to make lasting change- one of them being Broadway via @broadwayforracialjustice. The push for more diversity and inclusivity is needed more than ever, and Tiana is making her voice heard. Her welcoming energy will give you hope and cause to fight for those things in your own life and communities especially with the help of her group @artsavethevote Listen along if you want an honest look at what it takes to be a working multi-faceted performer, how to keep a dream alive even if you feel you're in the minority, and why it's important now more than ever to make your voice heard. Nigerian Igbo Tomato Stew: Cook time - 20-30 mins Brown Rice or white rice Olive oil Puree fresh tomatoes Tomato paste Onions Salt Nutmeg Maggie’s seasoning cubes On a frying pan, put a little bit of olive oil on. Mince onions. Heat up the oil for 2-3 minutes then add onions and tomatoes Let the onions and tomatoes cook for 8-10 mins on medium (“almost to the point where they’re burning” direct quote from Christian lol) After cooking the puree tomatoes and onions, add the paste and Maggie’s seasonings. When the stew is cooked to your linking, add to rice and enjoy! FOLLOW FAMILY MEAL FOLLOW NATALIE
52 minutes | Jul 16, 2020
Emily Fedner of @foodloversdiary
On this episode of Family Meal, I sat down with Emily Fedner of @foodloversdiary and we dished about way more than food. Of course we covered her Babushka's famous vareniki and her early days where her love of food was formed, but as usual we dove much deeper. Emily opened up about her struggle to find a career in food that was not only meaningful, but fulfilling, how her her days as a line cook forever changed her, and how it's not been as easy of a road as instagram may show. She's an open book and touches on why mental health needs to be addressed more in the industry, and why we need to be giving back to the undocumented workers of the US. She even developed an e-cookbook that donates a portion of its proceeds to the NY based Undocu Workers Fund. Listen along if you need some uplift, are thinking of changing careers, and want to fuel your appetite! PURCHASE PASTA LOVERS DIARY HERE 15% of sales benefit the Undocu Workers Fund RECIPE FOR VARENIKI HERE CHECK OUT EMILY'S PODCAST HERE FOLLOW FAMILY MEAL FOLLOW NATALIE
37 minutes | Jul 2, 2020
Ellen Marie Bennett and her #ApronSquad
On this episode of Family Meal, I sat down with Ellen Marie Bennet, founder of Hedley and Bennett, an incredible work wear brand outfitting chefs in restaurants and kitchens around the world. But what Ellen created is much more than functional and quality aprons- it's a global community of like-minded makers, who are in fact making a difference. Ellen for example, completely pivoted her apron operations mid-March and their warehouses started to produce face masks. Their buy-one, give-one program has donate over 200,000 masks and counting! We talked how Ellen started her business, taking leaps of faith, how to save veggies on the brink of heading out *hint it involves pickling*, and why taking action will never steer you in the wrong direction. Follow along @family_meal_podcast on Instagram or your host Natalie @irishfrecklegirl Shepherd’s Pie FOR THE MASHED POTATOES -Russet Potatoes -1/2 and 1/2 -creme fraiche -butter salt fresh cracked pepper! FOR THE PIE FILLING Grapeseed oil (or cooking oil) Onions or Shallots Carrots Garlic Ground Beef Tomato Paste Ketchup Fresh rosemary + thyme (if available) Cornstarch mixed in a Tablespoon of warm water Chicken or Bone Broth Crumbled Parm Optional Veggies: Peas, Corn, Celery, Mushrooms First make the mashed potatoes-I don’t even peel them, boil with salted water, cut up and cook for 10-15 min. Combine a little 1/2 & 1/2, some butter, salt and pepper and mash. Then fold the creme fraiche in once butter is mixed in. While the oven is preheating to 400 degrees F, in a large cast iron skillet heat some oil and cook down your onions/shallots or a combination of both. Once those have become a bit translucent, add a generous amount of chopped carrots. Carrots make the pie sweet and delicious, so when in doubt add more. Once carrots are a bit soft, go heavy on the garlic and add some smashed cloves to the mix. Next, add ground beef and season with salt and pepper. When it's just about browned, add some tomato paste, about a teaspoon of ketchup, and the fresh chopped herbs if they are available. The trick here is to keep tasting the meat and veggie mixture and seasoning it to you taste! To thicken up the mixture pour in your cornstarch+water mixture. Next it's time to really make it stewy with chicken or bone broth- you want it to be stewy and juicy at this point because there's nothing worse than a dry Shepherd's Pie. At the point, add any extra veg (peas, mushrooms, celery etc.) and taste again. If it's not sweet enough, add some more ketchup, add a splash of wine (make it your own!). Crack a generous amount of black pepper! Now, take the mashed potatoes and frost the top of the pie (yes it's all still in the cast iron pan). Sprinkle potatoes with some crumbled parm if you desire and pop into the oven for 30 minutes, until it's bubbling nicely. To give the potatoes a little more color, broil for the last few minutes. Bottom line is- this isn't precious food at all, use what's available to you in your fridge and make sure there's enough liquid so it's not dry!
67 minutes | May 28, 2020
Sophie Kuller 📸
On this episode of Family Meal, I sat down with photographer, Sophie Kuller, @sophkuller and we chatted about everything from how she transitioned artistic careers (from ballet to photography), to how the two of us met (Instagram, a puppy, a dock and Scotland were involved), to how she's staying creative during COVID. She shares memorable meals and how the best way to care for someone during a time of loss is to just do. She is an incredibly special person and has filled me with so much confidence that there's no way I can truly thank her. She'll open your eyes and hearts to the beauty in simplicity, nature and capturing the moment. PECAN PIE -pie crust of choice -3 eggs -2/3 cup Sugar 1/3 teaspoon salt 1/3 butter, melted 1 cup dark corn syrup 1 cup pecans FROM SOPHIE'S MOM: *Pre-toasting the pecans brings out the flavor but be careful, they burn easily! I usually add more pecans than this, and it’s easier to cut if most of the pecans are pieces, not halves. My brother Jim also taught me to add about a tablespoon of flour to the batter, which helps to thicken the bottom part and make it less oily from the butter. And.... mix everything together so the pecans get covered. They float to the top. Preheat oven to 375 degrees Fahrenheit. Mix all ingredients in a bowl and add to pie crust. Bake for 40-50 min. Follow along @family_meal_podcast on instagram or your host Natalie @irishfrecklegirl
74 minutes | May 21, 2020
Fun with Kate Green
On this episode of Family Meal, I sat down with podcast host, and as I dub her- the culinary mayor of LA- Kate Green @funwithkate We talk in depth about how the restaurant industry she used to call home (she stumbled into working at the Mozza Restaurant Group and never left!) has been hit hard during this pandemic, and the pivots people are taking to make ends meet. She shared multiple LA organizations that are giving back to those who have been hit hardest- and how the service industry and its professional are still of service to the community at large. This episode is honest and really harps on the idea that everyone- regardless of job title, gender, race, or socioeconomic class deserves a seat at the table. Kate's Family Meal Recipe: VANILLA CAKE WITH CHOCOLATE FROSTING c/o Modern Honey RESOURCES FOR ALL! (some are LA Based, but look into supporting where you can!) @nouswithoutyou (helping provide food for undocumented back of house staff) @secret_lasagna (employing out of work chefs and donating food to No Us Without You with every order received) @fewforall (fresh pasta and provisions- for every item purchased one lb. of pasta is donated to the LA Food Bank) @coastlinewellness (providing FREE mental health resources for restaurant industry workers in CA) @nursepracticioner_natalie (a resource for FREE accurate and up to date health and wellness information) WINES MENTIONED: @raftwines @habitwine @scribewinery @broccellars @stolpmansofresh (and check out Tabula Rasa in LA for options!) Follow along @family_meal_podcast on instagram or your host Natalie @irishfrecklegirl
62 minutes | May 14, 2020
Katie Parla's #parlapicks
On this episode of Family Meal, I sat down with journalist, cookbook author and culinary guide, Katie Parla, @katieparla . A resident of Rome since 2003, Katie and I chatted all things cookbook writing, being a consultant on Master of None, why you shouldn't buy Barilla pasta and how she got to work with the legendary Stanley Tucci. From ways to help the Italian economy during these time, to how she started her own podcast, Gola- we really ran the gambit of topics. Pro tip: enjoy this episode with a glass or two of dry lambrusco. SUPPORT/ SHOP ITALIAN FOOD COMPANIES HERE FOR WALKING TOURS AND KATIE PARLA'S PROJECTS if possible purchase cookbooks locally to keep your bookstore in business! linking an LA based on Now Serving PURCHASE FAMILY MEAL CALAMARI SALAD serves 4 to 6 2 pounds calamari, cleaned, tentacles separated and body cut into rings 1 1/2 cup cherry tomatoes, halved 2 ribs celery, cut into 1/2-inch pieces 1 large carrot, grated 1/2 cup Gaeta olives, pitted and halved Sea salt, to taste Freshly ground black pepper, to taste 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar Lemon juice, to taste blanch the squid in salted boiling water for 1 minute. remove to an ice bath. meanwhile, combine the tomatoes, celery, carrot, olives, salt and pepper in a large bowl. Drain the calamari and transfer to the large bowl. Drizzle with olive oil, vinegar, and lemon juice. Adjust seasoning and dressing to taste. Set aside to marinate, covered in the refrigerator, for at least 1 hour before serving. for more Family Meal check us out here: @family_meal_podcast or follow along Natalie @irishfrecklegirl
52 minutes | May 7, 2020
Sarah Schenkkan of Actress Eats
On this episode of Family Meal, I sat down with actress, writer, dessert enthusiast and oatmeal influencer, Sarah Schenkkan of @actress_eats We talk about everything from visceral food memories, to solo trips, to establishing herself in NYC after getting a BFA at UMiami. She's a period piece queen and you can catch her on Z, Turn, and the Marvelous Mrs. Maisel to name a few. Currently quarantined in Brooklyn, she is at the helm of Kitchen Rodeo, offering virtual cooking classes with donations helping causes related to COVID. When things open back up- you can find her as a lead instructor at MilkBar in NYC teaching classes and making life that much sweeter. MOM’S NO-FAIL APPLE PIE 🥧 Filling: 5-6 Granny Smith apples peeled and cut into thin slices 3/4 C with sugar 1/2 t cinnamon 2-3 T white flour 1 T lemon juice 1/8 t salt Crust: 1 1/3 C white flour 1/3 C safflower oil or vegetable oil 6 T milk pinch of salt Extras: 2 T butter rolling pin wax paper extra flour, cinnamon, white sugar. Preheat oven to 425. Place all filling ingredients into large bowl and let it rest while you make the crust, stirring several times to release juices from the apples. Place all crust ingredients into a bowl and mix only until combined (do not over mix!) Divide into two balls. Roll one out between two sheets of wax paper and then peel off top layer of wax paper. Flip the exposed side town into a pie pan. Smooth the crust down around the edged/bottom of the pie pan. Spoon the filling mixture into the pie pan with the bottom crust. Dot this mixture with 2 T of butter, cut into small pieces and distributed evenly around the top of the apples. Cover pie with the second crust. Fold the edges down. Cut 5 small slits in the top crust, and sprinkle 2 T of sugar and 1/8 t of cinnamon over the top of the pie. Bake at 425 for 30 minutes and then place a cookie sheet under the pie, reduce the temperature to 350 and bake for an additional 25-30 minutes or until the crust turns brown on top and the juices begin to bubble. for more Family Meal check us out here: @family_meal_podcast or follow along Natalie @irishfrecklegirl
53 minutes | Apr 16, 2020
Kelly Lamor Wilson on Following Your Gut
On this episode of Family Meal, I sat down with actress & singer Kelly Lamor Wilson. We talk about her Georgia roots, her first bookings, how she trusted her gut and decided that college wasn’t her path, and being an advocate for mental health. We open the body image can of worms and give that the space it deserves- and why these issues need to be talked about and how she turned that into a cabaret show at 54 Below called ‘I Am Woman’. 👵🏻NANA’S RICE PILAF🍚 1 cup white rice 1 stick butter 1 medium onion, peeled 2 cans beef consume Directions: Preheat oven to 375. Dump rice in a bowl-shaped baking dish. Add both cans of beef consume. Put onion in the middle. Slice butter in 4 pieces and spread evenly around the onion. Place dish in the oven for 1 hour. for more Family Meal check us out here: @family_meal_podcast or follow along Natalie @irishfrecklegirl
52 minutes | Apr 9, 2020
On this episode of Family Meal, I sat down with actress, writer, director and creative spirit, Nika Burnett @nikaburnett We talked about how she went from being an athlete, to an undeclared major, to falling in love with philosophy which ultimately landed her into filmmaking. She is a firm believer of 'learning by doing', and it shows as in her recently released bi-lingual film, Brindisi which is currently making its way through the festival circuit. She is a bright light, a champion of curiosity and her soothing voice will truly help release any anxiety. BASIL LEMON PESTO (as told my Nika) Below is the pesto recipe with my moms instructions — I always at least double everything because this is a small batch for a single pot of pasta : -2/3 c washed tightly packed basil good leaf part only -3 garlic cloves -1 lemon seeded & juiced -1/4 toasted pine nuts -1/4 c Reggiano Parmesan -drizzle olive oil Pulse everything in food processor except nuts. Add nuts last so you can control the chunks (I don’t like my pesto creamy smooth. I Prefer some nuttiness w/ pine nuts chunky not pulverized smooth. Sea salt and cracked black pepper to taste. If it’s too lemony I add more pine nuts. Doesn’t take too much sea salt because of the reggiano. Olive oil drizzle on top afterwards. I toast the pinenuts with a little sea salt in a skillet first. for more Family Meal check us out here: @family_meal_podcast or follow along Natalie @irishfrecklegirl
48 minutes | Apr 2, 2020
Kylie Mazon-Chambers is Cooking with Cocktail Rings
On this episode of Family Meal, I sat down with cookbook author, recipe developer, and food blogger, Kylie Mazon-Chambers aka @cookingwithcocktailrings We talked about how she went from being a picky eater to a kitchen boss (there may have been some sibling rivalry involved😏), how her family encouraged her to follow her passion of cooking, what inspired her handle “cooking with cocktail rings”, her cookbook writing process AND the importance of taco cash 🌮💵 PRE-ORDER HER BOOK CLICK for her featured recipe: New England Lobster Rolls CLICK for more delicious recipes for more Family Meal check us out here: @family_meal_podcast or follow along Natalie @irishfrecklegirl
89 minutes | Mar 26, 2020
Maddie McCormick is *not* a Maybe
TODAY'S GUEST: @madrymccormick On this episode of Family Meal, I sat down with actress, Maddie McCormick. We talked about how she navigated Hollywood during her time at UCLA, growing up (with me!) and spilling some high school shenanigans. And Maddie talks about the importance of having a full life and self-love as the keys to her success as an actress...Plus a fun story involving Drake and Skittles. AUNT KAY'S SHEET CAKE 2 c sugar 2 c sifted flour 1 cup butter 1/4 c cocoa 1 c water 1/2 c buttermilk 2 eggs slightly beaten 1 tsp baking soda 1 tsp vanilla Icing: 1/2 c butter 1/4 c cocoa 6 Tbsp milk 1 lb confectioners sugar 1 c chopped pecans Sift flour and sugar into large bowl. Combine butter, cocoa and water in pan. Cook to boiling. Add buttermilk, eggs, soda, and vanilla and mix well. Pour into greased jelly roll pan. Bake at 400 for 25 mins. Prepare icing. Add butter, cocoa, milk to boil. Add confectioners sugar, vanilla and pecans. Mix together and spread on cake while still warm. Harvard Business Review on the grief we're all feeling now Find me on Instagram: @irishfrecklegirl and @family_meal_podcast
51 minutes | Mar 19, 2020
On this episode of Family Meal, I sat down with actress, Madeleine Byrne and we chatted all things growing up in the 90's, food and body image, and funny service industry stories. We swapped our favorites (mine involved Amy Poehler, hers involved the crowd at GOAL Sports Bar in LA *cough* Leonardo DiCaprio *cough*) and how the crews we worked with turned into our best friends and family. WASH YOUR HANDS and support your local restaurants! FOLLOW Madeleine: @madeleinebyrnee // watch her on TWENTIES FOLLOW Family Meal/Natalie: @family_meal_podcast // @irishfrecklegirl
49 minutes | Mar 12, 2020
Allison McNamara on How To "Sea the Glow"
On this episode of Family Meal, I sat down with, Allison McNamara, the founder of Mara- a clean + cruelty free indie beauty brand. We talked about her conception of Mara, her other roles as the Editorial Director for Mane Addicts and digital influencer, how she transitioned from hosting (she was previously at E! and Pop TV!), and what it takes to keep innovating as a company.
50 minutes | Mar 5, 2020
Elizabeth Lyons' Epiphany
On this episode of Family Meal, I sat down with singer/songwriter, Elizabeth Lyons, and we talked about building a music career from the ground up, how she handles negativity in the music industry, her songwriting process, working through roadblocks and of course her family recipe and favorite restaurants.
49 minutes | Nov 21, 2019
Nick LaKind: An Ode to Jonathan Gold
On this episode of Family Meal, I sat down and chatted with Nick LaKind of @TrailofGold and we chatted all things food. More specifically his LA roots, why he started his ode to the late Jonathan Gold, an epic tale of how he got to eat at the world's top restaurant, Osteria Francescana, what kind of tomatoes make the best bruschetta, and of course his favorite LA restaurants.
50 minutes | Nov 7, 2019
Adam Cherney: A.O.C. Wine Bar's Chef de Cuisine
On this episode of Family Meal, I sat down and chatted with Adam Cherney, Chef de Cuisine at A.O.C. Wine Bar in Los Angeles. I met Adam a little over 3 years ago when I started working as a server at said restaurant and we became fast friends. Two years ago, when I had a video wine series, Adam was the first guest on the show and we made a summer grill series- linked in the show notes. This time, we talked how he got in the restaurant biz (surprise it wasn't until later in life), why you should always be friends with your farmers and how practice really does make perfect. Chokes on you if you don't listen...
21 minutes | Oct 18, 2019
Table for One: Solo Travels in Europe, MODENA Edition
In this bonus episode of Family Meal, I deviate from the normal interview format and get down and dirty with my recent European Solo Travels. This episode covers my time spent in Modena...yes that Modena from Master of None Season Two and known its world famous cuisine!
50 minutes | Oct 17, 2019
Jess Schmidt's Big Role in Little Dom's
On this episode of Family Meal, I sat down and chatted with Jess Schmidt, GM of Little Dom's in LA and former GM of Dominick's. I met Jess 6 years ago when she gave me my first job as a hostess at Dominick's in West Hollywood. She is the reason I really know what "Family Meal" means in the restaurant sense. We chatted our midwest roots, why being nice always wins, where to get the BEST PANCAKES IN LA, and shared lots and lots of Dominick's stories and memories!