Dishing with Stephanie's Dish

Stephanie Hansen - @StephaniesDish

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FOOD
EVERY TWO WEEKS

I talk with Cookbook authors and Makers obsessed with food stephaniehansen.substack.com

6 DAYS AGO

Jason Derusha

Subscribe to Jason DeRusha Substack Newsletter here The DeRusha Download: official newsletter of Jason DeRusha TRANSCRIPT FOLLOWS: Stephanie [00:00:15]: Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people that are obsessed with food. And, Jason Derusha, I don't know how you feel about being introduced as being obsessed with food. I probably should start with that you're a very professional broadcaster first. Jason Derusha [00:00:32]: I'm pretty obsessed, though, so I think it works. I think it works. Stephanie [00:00:36]: Jason is the host of Drive Time with Derusha from 3 to 6 on WCCO Radio. And you may have known him from making the leap from being a TV news anchor to a broadcaster over in the audio space. You and I are are friendly. We, see each other at things and we chat and you've been super helpful for me in my freelance journey. But I just really wanted to chat with you about, like, how's it going? Most people, I think, see the idea of being on, like, the evening news and then going to AM radio as a step back. But I thought it was super fascinating for you, and I'd just love to see how it's going. Jason Derusha [00:01:18]: Well, thank you, and I appreciate you asking me. It is, I I had to get over my own sort of mental block as to whether or not this was a step back. And, also, like, is that even a relevant question? Like, who cares if it's a step back? Right? But, all of these things are sort of wrapped up in, oh, gosh. It just goes back to, like, when you're a kid. Right? Like, what was your vision of yourself? Is it okay to stop and say, like, I think I've achieved what I need to achieve? And that that sort of I don't know. It was an emotional decision for me because very much my identity was wrapped up in being the TV news guy. Stephanie [00:02:03]: Yeah. Jason Derusha [00:02:04]: And probably for my 1st year at WCCO Radio, when I would do events, I would I would, still, like, sort of struggle with how do I introduce myself. And even stuff like talking to my my, kids about you know, as an alum of Marquette University, when I was the morning news anchor, like, there was some prestige with that. When you are the afternoon radio talk show host on AM radio, It's just a little different for a younger generation. I will say this. Releasing yourself from sort of the burden of your own self expectations is incredibly liberating. And doing something because you wanna grow and you wanna challenge yourself and you want to be sort of okay at something and then get better, oh my gosh. Like, it has been so invigorating for me. I'm so glad I did it. Stephanie [00:03:07]: It's such a weird thing too because I came from radio and did then go to TV. Jason Derusha [00:03:14]: Yeah. Stephanie [00:03:14]: And and people act like TV is like the holy grail, but yet you've been doing something for 15 years over here. And the mediums are both broadcast, but the way you interact with people is super different. Jason Derusha [00:03:28]: Yes. Yeah. I've found you know, morning news and talk radio have a little more in common than when I was on the nighttime news. I remember when I was the Good Question reporter in the 10 o'clock news at WCCO TV. When I went to the morning show, all of a sudden, there was this much more personal intimate connection with the audience. And doing talk radio is like next level of that. Where on television, like, people got little glimpses into my life. And on radio, you know, all last week, and we're recording this in early September, but when when I was at the Minnesota State Fair, people were coming up to me wishing me good luck at dropping off my oldest at NYU because they knew this weekend I was going to New York to drop off my oldest. Jason Derusha [00:04:17]: Like, they just have that relationship with you, which is really fun. I mean, I think I've always had, maybe more of a personal relationship with the audience and, like, the traditional, you know, sta

37 min
6 SEPT

Kelly Jaggers

In this episode of "Dishing with Stephanie's Dish," we had a delightful conversation with the talented cookbook author Kelly Jaggers. She shared her insights about her latest creation, "The Ultimate Meal Planning for One Cookbook," and her journey as a cookbook writer. Kelly's passion for creating recipes perfectly scaled for one person's enjoyment shines through her work, making her books a treasure trove for solo diners. She has 4 books currently in the “Cooking For One” series including: Join us as we delve into Kelly's culinary background, her inspirations for writing cookbooks, and her love for food, hockey, and dogs. So, grab a cup of your favorite beverage and join us in this engaging conversation with Kelly Jaggers. COOKBOOK GIVEAWAY I have two copies of this cookbook to give away. To be included in the giveaway, send me any comment here, and I will contact the winner via email and mail the book to your home. FINAL TRANSCRIPT: Stephanie [00:00:15]: Hello, everybody, and welcome to dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people generally obsessed with food. Today, we have a cookbook author, and it is Kelly Jaggers. Welcome to the program, Kelly. Kelly Jaggers [00:00:27]: Thank you so much for having me. Stephanie [00:00:29]: Yes. So you wrote something that I find really fascinating. It's called the ultimate meal planning for 1 cookbook, and you previously wrote the ultimate Mediterranean diet cookbook for 1. Mhmm. What got you into, like, cooking for 1 person? Because I did notice that you're now married. Kelly Jaggers [00:00:49]: I am married. So just because I'm married doesn't mean I don't understand the, ins and outs of what people who are solo might need. Yes. I do spend a few days a week at home by myself. My husband works. Sometimes he travels. And on those dates, I'm just cooking for me. I don't have kiddos, just me and the dogs. Kelly Jaggers [00:01:06]: So it was important for me to learn how to scale down recipes so that I could enjoy them just for myself without having excessive leftovers. And that just really parlays well into the book series that I've been working on, because it's kind of a I wouldn't say so niche, but kind of overlooked audience for cookbooks. Stephanie [00:01:23]: For sure. Kelly Jaggers [00:01:23]: Thinking right. They're thinking about families, married couples, people with loads of kids or planning for parties. But what about those people who are, for whatever reason, cooking for themselves because maybe they're single or they have a spouse or an SO or a partner who works multiple days away from home or maybe they're on a special diet from an SO. And so, like, they're planning just for themselves. Stephanie [00:01:44]: Yeah. Kelly Jaggers [00:01:44]: So lots of reasons why you might just be cooking for yourself. So it's not just because you're a single, although you probably maybe you are. That's also fine. Like, I don't judge. Whatever. So, yeah, it was important for me to kind of, kinda fill that gap and to help, to fill out that market a little bit. Stephanie [00:01:58]: I feel uniquely, interested in this topic after just having spent 2 weeks with my mother-in-law who's 92, and she still does all her own cooking. And every time I was gonna make something, she acted sort of horrified at my portions because she's used to cooking for just herself. So she's always really keenly in tune to not cooking too much so she doesn't have to eat the same thing for 5 days. Kelly Jaggers [00:02:25]: Exactly. Stephanie [00:02:26]: Yep. Because leftovers are a problem when you're when you're single. Kelly Jaggers [00:02:30]: I mean, leftovers are great for 1, maybe 2 meals, but, like, five meals of lasagna in a week or 5 meals of, whatever it is that you've made. Yeah. It can get a little get a little depressing. Right? And it makes you not wanna cook, make you wanna reach for a takeout menu, and that's so expensive. So you're wasting food, spen

23 min
23 AUG

John Kanell

"Preppy Kitchen Super Easy" is John Kanell’s follow-up to his best-selling cookbook “Preppy Kitchen.” In this episode of “Dishing With Stephanies Dish,” I speak with him about his success, the ease of his recipes, and his favorite tools to use in the kitchen. Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thanks for reading Stephanie’s Dish Newsletter! This post is public so feel free to share it. PODCAST TRANSCRIPT FOLLOWS: Stephanie [00:00:15]: Hello, everybody, and welcome to the Dishing with Stephanie's dish podcast. I am here with John Cannell, and he is the author of the Preppy Kitchen cookbook. Now feel like Preppy Kitchen is such a complete statement because it makes me think of all the things about you right off the bat. Congratulations on a great moniker on on a well titled cookbook. John Kanell [00:00:42]: No. Thank you. Preppy Kitchen's super easy. Stephanie [00:00:44]: Yeah. And, like, do you identify with that just in terms of I mean, I'm looking at you. You're pretty cute. You seem like a preppy person. John Kanell [00:00:52]: I suppose I do. But, you know, I used to be a math and science teacher, and I dealt with all these kids. It's kind of a long story, but I dealt with kids who had all this math anxiety and science anxiety too. They thought, like, I am an English person or I'm I love history, but I cannot do it. My brain doesn't work this way. And I was teaching middle schoolers, and they already had the sense of failure ingrained in them, and it was heartbreaking. You know, like, later on in life, when I switched careers and I pivoted over, I saw the same thing for people in the kitchen. They're like, I'm a baker. John Kanell [00:01:24]: I cannot cook. Or I am fine on the grill, can't bake anything. Or I just use my credit card and call it a day. Speaker C [00:01:30]: No. You can send it John Kanell [00:01:30]: with my kids. Like, you can do it. Let's just be prepared. Let's have all the steps laid out and everything else. So it's kind of a play on words. It's about being prepared in the kitchen and having, like, a fun, easy time, not anxiety inducing train wreck where you're, like, halfway through a recipe, like, I don't have this ingredient. Why do I die? You know? Stephanie [00:01:51]: Okay. I'm just gonna back up for a second because your aesthetic is really appealing to me in lots of ways. Number 1, just talking to you and the way you have your background set. Awesome. Number 2, the photographs in the book and the photographs on your Instagram and on your sites are also incredibly beautiful. Are you doing all this by yourself? Do you just have this lifestyle persona hidden inside you as a math and science teacher? Come on. John Kanell [00:02:18]: Well, I used to do it all by myself back back in the day. But to answer part of your question, like, in pieces, I was an art major. So I wasn't a science teacher, but UCLA and had, like, a fine arts degree. So I was about color theory and putting things together and conceptual art. So my career path has gone all over the place. And now, you know, I find that as business gets busier and my kids get older, I have 2 7 year old boys, they're twins, that whatever someone else can do, they can free me up to, like, spend more time with my family or do things that only I can do, I'll outsource. So the book, book number 1 and book number 2 were both shot by David Meloche, who's a be like, a wonderful photographer. For styling here, like, I do like to collect antique copper and stuff like that. John Kanell [00:03:09]: But there's there's a community that comes together. Stephanie [00:03:11]: I love antique copper, and I also actually kinda like cooking with it, But cleaning of it and the maintaining of it is, like, a full time job. John Kanell [00:03:20]: If like, you have to just understand, like, most antique copper is tinned on the inside, so you

29 min
9 AUG

Nava Atlas

Nava Atlas is an American cookbook author and illustrator known for her work on the groundbreaking and inventive “Vegetariana” and her “Vegan Soups and Stews For All Seasons,” now in its fourth edition. Truly a pioneer in the culinary world, activism, literature, and art, Vegetariana first hit bookshelves in 1984. Now, 37 years later, Nava’s premier work encompassing recipes, food lore, and imaginative illustrations has been reborn for a whole new generation of compassionate cooks. Nava’s “Vegan Soups and Stews For All Seasons,” features 120 Vegan Soup and Stew recipes that have been tried and true over the last 25 years. Nava’s vegan chicken noodle soup is one of her favorite recipes from the book. Here is the recipe from her blog, The Vegan Atlas and make sure to follow her substack newsletter at The Vegan Atlas and Literary Ladies Guide is at Whether you’re looking for a colorful global stew or a refreshing cold soup, there’s something for every soup lover in these pages. EPISODE TRANSCRIPT: Stephanie [00:00:11]: Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people obsessed with food, and we do talk to a lot of cookbook authors, and I feel pretty honored today. I'm with, I feel like, a living legend, not only in the vegetarian category, but vegan category, and also a fellow soup lover, which is so exciting. Good morning, Nava. How are you? Welcome to the show, Nava Hatless. Nava Atlas [00:00:35]: Thank you. Thank you so much for having me. I'm really excited to be here, and I'll tell you why in a moment. Stephanie [00:00:41]: Okay. So let us talk because you have Vegetariana was one of your first books, which is Nava Atlas [00:00:48]: This is my first. Stephanie [00:00:49]: Okay. And it is a hoot. It has, like, these hand drawn illustrations, little bits of wisdom throughout. It is really a well done book, and it was reissued in the last couple of years and made all completely vegan. Did you go vegan later in life? Or tell me about that transition. Nava Atlas [00:01:08]: It was exactly, I would say, 20. I go by my son's age because he was 10 when he went vegan, and now he's 32. So it's always easy for me to keep track. So, yeah, 22 years vegan. I was vegetarian since high school. So I was kind of an early adopter, not necessarily on the veganism side of it, but, you know, I remember even in being a weirdo as a vegetarian back then. And also I was gonna say that, you know, I've really seen this whole progression from analog to digital and, you know, wanting to familiarize myself with you, your work, your podcast. I went straight to and, of course, I'm going to forget. Nava Atlas [00:01:51]: Oh, John Kung. Yeah. And he was talking about Detroit, and I was so thrilled because I grew up right outside Detroit. Stephanie [00:02:02]: My radio partner grew up outside Detroit too. And I really I love Detroit. I visited and had, like, 4 very memorable days in my life. Nava Atlas [00:02:14]: It is an amazing city, and it's an an amazing transformation. The last time I was there was not that long ago. It was maybe a year ago a year ago, June. Sure. And, my friend was showing me around central downtown, and then I saw an article. I'm not sure if it was in New York Times or elsewhere statistic that statistic that says that downtown Detroit is actually safer than San Francisco. Stephanie [00:02:46]: Oh, I believe that. Yeah. I absolutely believe that. It is a really cool place to visit. The farmer's market alone was just mind blowing to me. So many just sheds upon sheds of makers, and I've always loved maker culture and people that make products, and I have podcasts about that too. And really just enjoy the craft of people making food and how hard they have to work and how delicious it is. Nava Atlas [00:03:15]: And so many vegan restaurants, you know, for me, that's really my interest. And, one that had started when I was in college in Ann Arbor, I am a Univers

31 min
26 JUL

A Makers of Minnesota Edition - Mixly Cocktail Mixers

Behind Mixly Cocktail Co. is a group of friends. Some met in college, others through work, but they all came together with their shared love of craft cocktails and thought they could offer a complex craft cocktail base that you could make at home. Whether you are making Mocktail or Cocktails, any of Mixly’s 7 cocktail varieties or their new Spritz line will transport you to a craft cocktail bar experience at home. Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. EPISODE TRANSCRIPT : Stephanie [00:00:16]: Hello, everybody, and welcome to dishing with Stephanie's dish. This is a Minnesota maker edition, which are always extra special to me because it's how I got started in the podcast space. I'm here with Jonna Rosbach, and she is the founder of Mixley, which is a we'll call it a cocktail concentrate. Is that what you would call it, Johnna? I think Johnna? Johnna [00:00:36]: I think you could. I mean, we still refer to it as a mixer, but it certainly is more concentrated than typically what you find on shelf. Stephanie [00:00:44]: And what it is is this delicious fruit forward mixer that you can mix with mocktails. You can have it in a cocktail. You can have it with sparkling wine. You can just have it with, you know, soda pop, really. If you wanted to have it with 7 Up, it would be equally delicious. What made you think that, like, this was a place in the market that there was a hole that you could fill with this product? Johnna [00:01:12]: So there was a couple things. I think the the first area was, well, we all we started the journey, when we set out to you know, wanting to do our own business, and we love the idea of cocktails. Me and my business partners, we love cocktails, and just kind of the faucet making great cocktail. And then we went to the shelf to see you know, curious what our mixers like these days. Yeah. And we were shocked to see, oh, oh my gosh. Stephanie [00:01:40]: There's bad. Johnna [00:01:41]: Bad. Really bad. Bad ingredients, bad branding, bad flavors, same old flavors. And so we were just really excited. 1, I think just let's clean up the ingredient deck. Like, we all know in every other beverage category, we've evolved. So let's 1, step 1. 2, let's bring exciting flavors, like what you would want to see at a craft, you know, at a great bar, at a you know, getting a craft cocktail. Johnna [00:02:06]: And then I think 3rd, this was I was pregnant at the time. The kind of sober, curious, any movement was just coming. So, like, let's make this versatile. Let's make this for everyone. So whether you're drinking or you're not, you can really make it your way and, you're not no one's having to feel left out, you know, if they're not drinking alcohol. Stephanie [00:02:27]: I think a lot of products too thought that they were gonna deliver on that message, but then kind of few did. Because if you weren't having them with alcohol, some of them didn't have the flavor punch. Others, if you were drinking them strictly as a mocktail, they were a little too much. Like, you guys really seem to hit the right balance. So go through your flavor profile because you've been pretty consistent too. Johnna [00:02:54]: Yeah. It's really about a balanced cocktail. So you're gonna have you know, you want the balance of the sweetness. So obviously, or tartness. Right? So the fruit, whether like the strawberry, pomegranate, you're gonna have some of that tartness. We wanna balance that then with a honey. So we used a honey in our simple syrup base, and that is really just gonna create a more balanced sweetness versus cane sugar can be really intense. And then the benefit to a lot of people do, you know, prefer honey as a sweetener these days over cane sugar and then acid. Johnna [00:03:28]: So, obviously, it's lemon or lime in all of our flavors, and that acidity is, not only part of a great cocktail or can be part of a

21 min
13 JUL

Lisa Steele

Lisa Steele is a fifth-generation chicken keeper who shares her profound knowledge of poultry tips, egg facts, recipes, and more from her farm in Maine. Along the way Lisa has expanded her brand from taking care and raising chickens to mastering ways to use their lovely eggs. Lisa is the author of the "Fresh Eggs Daily" Cookbook, Blogger at "Coop to Kitchen" and host of the show "Welcome To My Farm." Lisa talked about when she perfected omelets and souffles and how satisfied she felt! Having never gotten to that level of mastery, I can only say I am jealous! She has provided her recipe (see below) so you, too, can make your best omelet and savory souffles and get a taste of her delightful book. She also sent me this link from her new recipe website for another delicious version of said perfect omelet. Gruyere and Tarragon Omelet https://www.cooptokitchen.com/2024/06/gruyere-and-tarragon-omelet.html Spinach Goat Cheese Omelet This half fold omelet is bursting with flavor and one of my favorites to whip up. It seems like a lot of spinach, but the heat from the omelet will wilt it down pretty quickly. 2 eggs, room temperature Pinch of Kosher salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil 1 tablespoon butter 2 cups fresh baby spinach 1/2 cup crumbled goat cheese, plus more for garnish Heat a 9- or 10-inch skillet with sloped sides over high heat while you whisk the eggs with a pinch of salt in a small bowl until frothy. Add the oil to the pan and tilt the pan to coat the bottom with the oil. Then add the butter, continuing to tilt and swirl the butter. Once the butter is melted and has stopped sizzling, pour in the eggs, and use a rubber spatula to gently move the eggs around in the pan, while continuing to tilt the pan with your other hand. When the eggs are almost set, pile the cheese and spinach on one side of the pan, then tip the skillet and pull the egg away from the edge of the pan. Tilt the pan with the spinach and cheese closer to you and use a spatula to fold the opposite half of the egg over towards the middle, covering the filling. Slide your omelet out of the pan onto a plate.Season with additional salt and pepper, if desired, crumble some additional cheese on top and drizzle with additional oil. Makes one omelet. Savory Cheese Souffles While the thought of making a souffle might be intimidating, they’re rarely found on restaurant menus, so you’re going to have to learn to make your own at some point! I find these individual souffles easier to make than a large one - and just look at it this way, what’s the worst that can happen? Your souffle will fall? It will still taste divine. And once you’ve mastered the technique and made the perfect souffle, there’s such a sense of satisfaction. This is my standby recipe for a basic savory souffle with Parmesan cheese. It should come out light and fluffy and practically melt in your mouth if you’ve made it correctly. Butter and cornmeal for dusting ramekins 6 fresh eggs, room temperature 1 Cup milk 1/4 Cup heavy cream Sprig of fresh thyme 2 Tablespoons butter 1/4 cup flour 3 Tablespoons sherry 1/4 Cup fresh grated Parmesan cheese 1/2 teaspoon sea salt Fresh ground nutmeg 1/2 teaspoon cream of tartar Preheat oven to 375 degrees with the rack in the bottom third. Butter six eight-ounce ramekins, brushing the butter in an upward motion and dust with cornmeal. Separate the six eggs so you have three of the yolks and the six whites separated in two bowls. Save the remaining three yolks for another recipe. Bring the milk, cream and thyme sprig to a simmer in a small saucepan over medium-low heat, stirring occasionally until the milk foams and begins to bubble. Remove from the heat. Melt the butter in a skillet over medium heat, then sprinkle in the flour, whisking constantly for about a minute until the mixture thickens. Slowly whisk in the warm milk mixture and continue to whisk for another minute or two, until the sauce is bubbling, smooth a

26 min
28 JUN

Tamron Hall & Lish Steiling

We chat with Emmy Award-winning talk show host, journalist Tamron Hall and her good friend, award-winning chef Lish Steiling about their new book, "A Confident Cook." When Tamron Hall and Lish Steiling first met while working at the Today show, they never imagined their friendship would lead to kitchen adventures filled with laughs. In the book, “A Confident Cook” they share that same empowerment and excitement with those just beginning to cook. This book guides beginning cooks and seasoned home cooks through delicious recipes. Pre-order the book, “A Confident Cook” now for the September 3rd release and enjoy the Baked French Toast recipe from the book. Thank you for reading Stephanie’s Dish Newsletter. This post is public, so feel free to share it. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

26 min
7 JUN

Jeremy Intille - Minneapolis Pastry Chef

When I first saw Jeremy Intille on the Jason Show, I knew we had to connect. He reminds me of the rock and roll pastry chef you want to see and hear what he is going to do next. He is sassy, funny, talented, and oh so sweet. Watch his segment here: Jeremy won the first competition of the season in Episode 1 of the Food Networks, “Next Baking Master Paris,” Continuing to do very well on the show – watch episodes every Monday at 8 ct on Food Network. Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Jeremy’s specialty is visually stunning (and to-die-for) desserts. He is witty and full of personality – Jeremy’s led quite a fascinating and inspiring life, as you can read about here in a piece the Star Tribune published by my friend Sharyn Jackson. Take a listen to the podcast and enjoy getting to know my new favorite reality TV food star. Thank you for reading Stephanie’s Dish Newsletter. This post is public so feel free to share it. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

23 min

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I talk with Cookbook authors and Makers obsessed with food stephaniehansen.substack.com

Creator

Stephanie Hansen - @StephaniesDish
Years Active

2019 - 2024
Episodes

460
Rating

Clean
Show Website

Dishing with Stephanie's Dish

Dishing with Stephanie's Dish

Jason Derusha

Kelly Jaggers

John Kanell

Nava Atlas

A Makers of Minnesota Edition - Mixly Cocktail Mixers

Lisa Steele

Tamron Hall & Lish Steiling

Jeremy Intille - Minneapolis Pastry Chef

About

Information

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Dishing with Stephanie's Dish

Episodes

Jason Derusha

Kelly Jaggers

John Kanell

Nava Atlas

A Makers of Minnesota Edition - Mixly Cocktail Mixers

Lisa Steele

Tamron Hall & Lish Steiling

Jeremy Intille - Minneapolis Pastry Chef

About

Information

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