That Was Delicious

Brooke Eliason
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That Was Delicious

A podcast for people who eat, sleep, and breathe all things food. Interviews with people who have shaped the gastronomic world with stories behind their restaurants, products, brands, and recipes. Let's eat.

  1. 2 DAYS AGO

    69. Amanda Frederickson: From Williams-Sonoma Test Kitchen in SF to Opening 3 Of Nashville’s Best Restaurants

    Join thousands of other listeners on our Substack, The Foodletter!   Brooke welcomes Amanda Frederickson, a chef, cookbook author, and owner of the fast-casual restaurant Radish, to the podcast. Amanda shares her inspiring journey from growing up in a food-neutral household in Florida to becoming a celebrated figure in the culinary world. She recounts her early experiences working at Williams-Sonoma, developing innovative recipes, and authoring cookbooks. Amanda also discusses her creative project, "Fridge Foraging," and her transition to opening Radish during the height of the pandemic. Listeners will gain insights into Amanda's approach to food, her entrepreneurial challenges, and her vision for creating accessible, healthy meals. Key Takeaways [2:28] Amanda’s Culinary Beginnings: Growing up in Florida with a minimal food culture and how her love for cooking was sparked during her time in San Francisco. [10:39] San Francisco Cooking School Experience: Amanda describes the intense yet rewarding training that gave her confidence in the kitchen. [15:53] Journey at Williams-Sonoma: The pivotal role Williams-Sonoma played in shaping her culinary career, including developing cookbooks like the Spiralizer Cookbook. [23:49] "Fridge Foraging" Origins: Amanda's creative and practical approach to using available ingredients to make delicious meals. [35:58] Launching Radish: The inspiration behind her restaurant and how it thrived during the pandemic with its fresh, fast-casual concept. [42:34] Insights into Restaurant Ownership: Amanda reflects on the challenges and rewards of running a small business in the food industry. Notable Quotes (6:41) “San Francisco made me fall in love with food—its farmers' markets, high-end restaurants, and vibrant culture taught me the beauty of connecting with food.” (14:53) “Cooking school gave me the foundation to feel confident in the kitchen, even when I was completely exhausted.” (36:33) “If no one else is going to do it, I guess I’m going to have to. Radish is about creating food I want to eat—wholesome, high-quality meals made fresh.” (42:39) “A restaurant is a numbers game. Without understanding the costs behind the menu, success is impossible.”   Resources Explore the menu and visit Radish Visit the official Amanda Frederickson website Get a copy of Amanda’s cookbook, Simple Beautiful Food Follow Amanda Frederickson on Instagram Follow Female Foodie on Instagram

    56 min

  2. 18 NOV

    67. 50 Pies, 50 States: How Immigrant Stacey Mei Yan Fong Baked A Pie Inspired By Every State

    Join us on our Substack, AKA The Foodletter!   In this episode, Brooke Eliason sits down with pie artist and cookbook author Stacey Mei Yan Fong, who shares her unique journey of blending baking and storytelling through her cookbook, "50 Pies, 50 States." Stacey discusses her immigrant experience and how she found comfort, identity, and connection by baking a pie inspired by every state in America. Listeners will hear about Stacey’s artistic approach to creating state-themed pies, her process of developing meaningful dedications, and the powerful role food plays in creating connection across cultures and generations. Key Takeaways: [02:30] Baking as a Form of Expression: Stacey shares how her background as a Singaporean, Indonesian, and Hong Kong native influenced her journey, making pie a symbol of abundance and creativity. [07:28] Cultural Comfort Through Food: Parallels between Southern cuisine and Chinese comfort foods reflect Stacey’s love of blending diverse culinary traditions. [10:35] The Creation of "50 Pies, 50 States": Stacey’s project began as a personal journey during a challenging time when she applied for her U.S. green card and sought meaning in her experience through baking. [11:53] Dedications and Stories Behind Each Pie: Stacey reveals the heartfelt dedication of each pie in the book, which highlights her friendships and connections with people from each state. [19:30] Challenges and Joys of Cookbook Writing: Stacey candidly discusses the rewarding challenges she faced in creating the recipes, such as the culturally complex South Dakota pie inspired by Native American cuisine. [21:10] Pie as a Unifying Force: Stacey believes that food can bridge gaps and foster meaningful connections, regardless of differing backgrounds or beliefs. [30:16] Tips for the Perfect Pie: Stacey shares practical baking tips, including chilling dough to avoid stress and the importance of using high-fat butter.   Notable Quotes: (04:45) "Pie is kind of like the best metaphor for all the possibilities in this country."  (12:03) "I decided I’m going to make a pie for every state in America." (21:38) "Pie is the vehicle to connect to different generations, to different cultures." (32:49) "Making a pie should not be one of the things that stress you out."   Resources Get a copy of Stacey’s newest cookbook, 50 Pies, 50 States Visit the official 50 Pies 50 States website Follow Stacey on Instagram Follow Female Foodie on Instagram

    38 min

  3. 11 NOV

    66. Erin Jeanne McDowell: How To Make Excellent Pie (It Isn’t As Hard As You Think)

    Join us on our Substack, AKA The Foodletter! Erin is a cookbook author, recipe developer, and baker extraordinaire. She started baking as a young girl and put her skills to the test at the Culinary Institute of America. She’s now published three award-winning cookbooks, all on baking, and hosts the binge-worthy series Bake It Up A Notch for Food52. Her work has appeared in The New York Times, The Washington Post, Food Network, Bon Appetit, Food52 just to name a few.    In this episode of That Was Delicious, Brooke and Erin discuss everything you need to know about making fantastic homemade pie from scratch, including best practices for prepping and baking pie dough, rookie mistakes that people make when baking pie, some of Erin’s favorite recipes (and her favorite pies for beginners), plus a healthy dose of encouragement for anyone who may be new to pie baking (spoiler alert: you got this!). Key Takeaways [04:18] Erin's love of pies started with family traditions and bonding moments with her grandmother over pie-making. [08:29] The communal nature of pie makes it an excellent opportunity to bring people together; it is inherently a "shared experience." [12:45] The "Sturdy Pie Challenge" is Erin's way of teaching proper pie-baking techniques to help achieve a stable, sliceable crust without sacrificing tenderness and flakiness. [15:52] The importance of par-baking (partially baking a crust) and blind baking (fully baking a crust) for achieving a sturdy and crispy pie base. [20:00] Chilling dough and understanding the role of butter temperature in achieving a flaky pie crust. [27:45] Allowing pies to cool at room temperature is essential for the pie to properly set and achieve the desired texture, even if patience is required. [35:29] Custard and cream pies are great starting points for beginners, as they are simpler to master compared to fruit pies. [45:55] The joy and creative fulfillment that come from baking, especially making pies, which Erin encourages everyone to explore.   Notable Quotes (06:17) “Pie is really meaningful to me on multiple levels, and I’ve always wanted to spread the gospel of pie.” – Erin Jeanne McDowell (09:35) “When in doubt, chill it out.” – Erin Jeanne McDowell (32:04) “Don’t be afraid of a deeply golden brown crust. There’s a big difference between deeply golden and burnt.” – Erin Jeanne McDowell (45:30) “Baking in general is like muscle memory, and the more you do it, the less scary and more automatic it becomes.” – Erin Jeanne McDowell   Resources   Watch Erin’s @food52 series, Bake It Up A Notch! Buy a copy of Erin’s pie cookbook, The Book On Pie Get a copy of Erin’s newest cookbook, Savory Baking Follow Erin on Instagram Follow Female Foodie on Instagram

    51 min

  4. 4 NOV

    65. Your Kitchen Is Screaming At You! 5 Essential Tips To Declutter & Organize Your Kitchen With Stephanie Dulgarian (@somewhatsimpleliving)

    In this episode of That Was Delicious, we dive into the world of home organization and decluttering with Stephanie Dulgarian, founder of Somewhat Simple Living. Stephanie shares her journey from a family blog to building a platform that inspires over 400,000 followers to simplify their lives. We explore practical tips for organizing your kitchen and home, making spaces more functional and less overwhelming. Whether you’re struggling with clutter or looking for ways to streamline your household, Stephanie’s insights will help you create a space you love without the stress. Key Takeaways [23:25] Clear Your Counters: Start by removing everything from your kitchen counters, wiping them clean, and only replacing items that are absolutely essential. A minimalist approach creates both visual and functional clarity. [29:03] Use Baskets and Trays for Intentional Storage: Keep your counters organized by using trays or baskets for papers, mail, and other everyday items. This keeps clutter contained and intentional. [32:15] Audit Your Kitchenware: Streamline your kitchen cupboards by keeping matching dishes and glassware that stack neatly. This creates both visual harmony and saves space. [39:00] Limit Food Storage Containers: Stick to 2-3 sizes of food storage containers that nest well together, reducing clutter and the chaos of mismatched lids and boxes. [44:52] Organize with Drawer Inserts: Measure your drawers and invest in organizers that fit the space. Only keep items that fit within the organizers, reducing the temptation to accumulate unnecessary gadgets. Notable Quotes (13:12) "Less stuff is just all around better. Less stuff, more stories—that’s my mantra." (25:52) “Not only will your counters look clean, but you’re also saving time on the things you’ll have to wipe down and clean.” (09:04) "I used to tell my husband that shopping’s my therapy… Now, I get the same high from getting rid of stuff." Resources Explore Stephanie’s tips for simplifying your life: Somewhat Simple Living  For family-friendly recipes, visit her food site: Somewhat Simple Follow Stephanie on Instagram Follow Female Foodie on Instagram

    50 min

  5. 28 OCT

    64. The Very Best of Holiday Bake Offs with Erika Kwee (@thepancakeprincess)

    Join our brand new substack!   In this holiday-themed episode, Erika Kwee, known for her data-driven bake-offs, returns to discuss her favorite holiday recipes. Erika shares insights from her extensive bake-offs, covering everything from pumpkin bread and pies to holiday cookies and yeasted rolls. This episode is perfect for anyone looking to elevate their holiday baking with tried-and-tested recipes and tips. Whether you love pumpkin pie or prefer a flaky Parker House roll, you'll discover new favorites and techniques to make your holiday baking shine. Key Takeaways [05:50] Pumpkin Bread Evolution: Erika shares how she developed her pumpkin bread recipe by combining elements from popular recipes like Tartine and Smitten Kitchen. [10:20] Perfect Pumpkin Pie: Erika's pie winner, Flour Bakery’s recipe, stands out for its rich pumpkin flavor and silky texture, making it worth the effort. [16:00] Apple Pie Tips: Thinly sliced apples are key for the perfect apple pie texture, ensuring even cooking and avoiding the dreaded raw middle. [22:15] Ditch the Corn Syrup: Erika recommends using brown sugar or golden syrup in pecan pie for more flavor and better texture. [26:03] Ginger Sugar for Molasses Cookies: For an extra kick, roll ginger molasses cookie dough in ginger sugar before baking to boost the ginger flavor. [47:30] Tangzhong Method for Yeasted Rolls: Using this technique adds extra moisture and tenderness to rolls, as seen in Joshua Weissman's winning recipe. Notable Quotes (09:32) "The secret to a standout pumpkin pie is pulling it out of the oven when it's just a bit jiggly—then it finishes cooking to creamy perfection." (22:15) "Ditch the corn syrup for pecan pie. Using golden syrup or brown sugar adds so much more depth and flavor." (26:25) "If you love your molasses cookies spicy, rolling the dough in ginger sugar will hit your taste buds with a punch of flavor." Resources Best Pumpkin Bread Bake-Off Best Pecan Pie Bake-Off Best Sugar Cookie Bake-Off Follow The Pancake Princess on Instagram Follow Female Foodie on Instagram

    56 min

  6. 3 OCT

    63. The 8 Biggest Mistakes I've Made In Italy

    In this episode of That Was Delicious, host Brooke shares her personal experiences and insights from her travels in Italy, focusing on the eight biggest mistakes she’s made. With extensive time spent exploring Italy's vibrant cities, culinary delights, and hidden gems, Brooke offers listeners valuable tips and lessons learned from her travels. From overpacking to visiting during peak season, Brooke’s reflections provide practical advice to help travelers avoid common pitfalls and enhance their own Italian adventures. Whether you're planning a trip to Italy or simply curious about the country's rich culture, this episode is packed with useful insights.   Key Takeaways [3:11] Packing Too Much: Brooke shares the challenges of overpacking, especially when visiting places like Cinque Terre, where lighter packing is ideal due to the terrain. [6:43] Not Planning Meals: She stresses the importance of planning meals ahead of time, especially when visiting popular tourist spots to avoid disappointment. [9:55] Moving Too Quickly: One of the biggest mistakes is rushing through cities. Brooke recommends spending at least three to five days in each city to fully appreciate it. [13:15] Visiting During Peak Season: Brooke advises traveling in the shoulder seasons (September, October, May) to avoid the crowds and heat of summer. [16:00] Not Buying Tickets in Advance: For popular attractions like The Last Supper in Milan and The David in Florence, Brooke recommends purchasing tickets well in advance. [18:07] Not Getting an International Driving Permit: She encourages travelers to get an international driving permit for renting cars in Italy. [20:20] Grocery Store Etiquette: Brooke explains the importance of weighing and labeling produce in Italian grocery stores, as well as using gloves when handling items. [22:10] Not Understanding Italian Food Culture: Each region in Italy specializes in specific dishes, and it’s important to know what to eat where.   Notable Quotes (11:00) "You miss out on the beauty of a place when you're constantly rushing to the next destination. Take the time to savor where you are." (20:08) "If you're planning on coming to Italy and driving, just get the permit and bring it with you. You'll be so happy you did." (22:10) "Don't make the mistake of thinking Italy is one homogeneous place when it comes to food. Every region has its own specialties, and you should embrace that."   Resources: Sign up for the latest tour information at www.femalefoodietours.com. Cinque Terre & Bologna Tour Info Collapsible Duffel Bag Interview with Mike Brooks and Brad Otten 20 Must-Know Tips For Eating Out in Italy Follow Female Foodie on Instagram

    26 min

  7. 25 SEPT

    62. What To Pack For Your Next Trip To Italy

    In this episode, Brooke offers a detailed guide on what to pack for a trip to Italy, drawing from years of experience hosting Female Foodie Tours. The episode is filled with practical packing tips for everything from clothing and shoes to personal items and gadgets. Whether you're a light packer or prefer to check a bag, you'll learn essential strategies to maximize your trip to Italy or Europe in general. The episode also includes advice on dressing according to Italian culture, handling long-haul flights, and avoiding common packing pitfalls.   Key Takeaways [04:20] The importance of considering the time of year you visit Italy. If possible, visit during spring or fall to avoid the peak summer crowds and enjoy more pleasant weather. [06:00] Traveling light can be beneficial, especially in locations like Cinque Terre or the Amalfi Coast, where navigating the terrain with heavy luggage can be challenging. [07:10] Always use an AirTag when checking bags, as it helps track lost luggage, giving you peace of mind. [13:07] Italians don’t typically wear athleisure in public, so consider packing clothes that fit in with local styles if you prefer not to stand out. [15:34] Comfortable walking shoes are non-negotiable when packing for Italy. Opt for sneakers, and make sure they’re broken in before your trip. [22:40] Pack essential toiletries and a spare change of clothes in your carry-on, especially for long-haul flights, in case your checked luggage is lost.   Notable Quotes (05:32) "I want you to have an incredible trip, so being prepared is key." (07:10) "Buy an AirTag—it’s worth every penny. It gives you peace of mind when your bag is lost." (13:07) "Italian women don’t wear athleisure. If you don’t want to stand out, consider packing clothes that match the local style." (15:33) "The most important item you will pack for Italy is comfortable walking shoes."   Resources: ON walking sneakers MZ Wallace Travel Bag Apple AirTag Packing Cubes Bed Head Dual Voltage Curler Best Conditioner In The World (not travel size) Travel Bottles Set for Toiletries Lululemon Belt Bag / Fanny Pack Apple World Travel Adapter Kit Neck Pillow Follow Female Foodie on Instagram

    40 min

  8. 16 SEPT

    61. 13 Perfect-For-Fall Recipes

    Show Notes Slow Roasted Chicken with Potatoes Easy Honey Granola Coffee Cake Cookies Risotto alla Milanese (Saffron Risotto) Whole Roasted Cauliflower Coquine-Inspired Chocolate Chip Cookies French Onion Soup Fall Salad with Rotisserie Chicken & Cornbread Croutons Perfect Tomato Soup with Parmesan Croutons 30-Minute Gnocchi Bolognese Olive Oil Pumpkin Bread Balsamic Glazed Brussels Sprouts with Bacon TashiBox Mini Dutch Oven Pasta Class Florence Follow Female Foodie on Instagram

    43 min
See All (69)

About

A podcast for people who eat, sleep, and breathe all things food. Interviews with people who have shaped the gastronomic world with stories behind their restaurants, products, brands, and recipes. Let's eat.

Information

  • Creator
    Brooke Eliason
  • Years Active
    2023 - 2024
  • Episodes
    69
  • Rating
    Clean
  • Copyright
    © 2023
  • Show Website
    That Was Delicious

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