539 episodes

The Chef's Notes Podcast is all about food! This companion podcast to chefsnotes.com shares recipes, cooking tips, stories and more.
Entertaining. Informative. And, Delicious.
When you need a recipe, think Chef's Notes.

chefsnotes.com

Ranked 9th in Top 20 Chef Podcasts by Feedspot.com

The Chef's Notes Podcast The Chef's Notes Podcast

    • Arts
    • 4.6 • 12 Ratings

The Chef's Notes Podcast is all about food! This companion podcast to chefsnotes.com shares recipes, cooking tips, stories and more.
Entertaining. Informative. And, Delicious.
When you need a recipe, think Chef's Notes.

chefsnotes.com

Ranked 9th in Top 20 Chef Podcasts by Feedspot.com

    Spicy Bowl Recipe with Beef and Chipotle Lime Sauce

    Spicy Bowl Recipe with Beef and Chipotle Lime Sauce

    You can find the written version of this episode athttps://www.chefsnotes.com/spicy-bowl/. If you enjoy this episode, remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content, consider becoming a patron at patreon.com/chefsnotesblog

    • 3 min
    Roasted Lemon & Parmesan Broccoli - The best side dish you've never had.

    Roasted Lemon & Parmesan Broccoli - The best side dish you've never had.

    You can find the written version of this episode at https://www.chefsnotes.com/lemon-parmesan-broccoli/.

    If you enjoy this episode, remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content, consider becoming a patron at patreon.com/chefsnotesblog

    • 3 min
    Chicken and Corn Chowder Recipe

    Chicken and Corn Chowder Recipe

    You can find the written version of this episode at https://www.chefsnotes.com/chicken-and-corn-chowder/ and you can find the recipe below.

    If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog

    Chicken and Corn Chowder Recipe 

    Ingredients:


    1 cup bacon, diced
    1 tbsp cooking oil
    1 cup onion, diced
    1 can corn niblets, drained, 341 ml 12 oz
    1 can Creamed Corn, 398 ml 14 oz
    5 cups Whole Milk split
    1/4 cup cornstarch
    2 cups chicken, cooked and diced
    2 cups cooked potato
    1/2 tsp salt plus more to taste
    1/4 tsp pepper
    1 tbsp sugar

    Instructions:

    1. Put the bacon in a medium skillet and put it on medium heat. Cook, stirring every few minutes, until the bacon is crisp, about 8 to 10 minutes. Remove the bacon from the pan and drain it on a paper towel. Set aside.

    2. Heat a large pot over medium heat. Add the cooking oil, onion, and a pinch of salt. Cook the onion for 4 to 5 minutes or until the onions soften, turn translucent, and start to brown around the edges.

    3. Add the corn niblets to the pot and cook, stirring for 2 minutes. Add the creamed corn, crisp bacon, and 4 cups of milk. Stir to loosen any bits of food from the bottom of the pot. Cook until the milk starts to steam.

    4. In a small bowl or measuring cup, combine 1 cup of cold milk with the cornstarch. Mix well, then pour into the steaming milk. Cook, stirring, until the chowder thickens, about 5 to 10 minutes.

    5. Add the chicken, potato, salt, pepper, and sugar. Simmer for 5 minutes, gently stirring now and again. Taste the chowder, adjust the seasoning as needed with salt and pepper, then serve.

    • 4 min
    Pico de Gallo

    Pico de Gallo

    You can find the written version of this episode at https://www.chefsnotes.com/pico-de-gallo/ and you can find the recipe below.

    If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog

    Pico de Gallo Recipe

    Ingredients

    1/4 cup red onion, minced
    1 tbsp garlic, minced
    2 tbsp pickled jalapenos, minced
    2 tbsp cilantro, minced
    1 cup Roma tomatoes, minced
    1 lime, juice and zest
    1/2 tsp kosher salt
    1/4 tsp cumin
    2 tsp red wine vinegar

    Instructions

    Put all the ingredients in a medium mixing bowl. Mix well.
    Taste and adjust the seasoning as needed with salt and pepper.
    Transfer the pico de gallo to a small serving bowl and cover tightly with plastic wrap.
    Put the bowl in the fridge and let the pico rest for one hour to allow the flavours to come together.
    Serve the salsa right away or store it in the fridge for up to 24 hours.

    • 2 min
    Chef's Notes Creamed Steakhouse Creamed Spinach Recipe

    Chef's Notes Creamed Steakhouse Creamed Spinach Recipe

    You can find the written version of this episode at chefsnotes.com/steakhouse-creamed-spinach and you can find the recipe below.

    If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog

    Chef's Notes Steakhouse Creamed Spinach Recipe

    Ingredients:


    1 tbsp butter
    1 tbsp olive oil
    1/2 cup onion, minced
    1 tbsp garlic, minced
    312 g baby spinach 11 oz
    1/4 tsp grated nutmeg
    1/2 tsp dried basil
    1/2 cup whipping cream
    1/2 cup milk
    1/4 cup parmesan cheese
    1/2 cup grated swiss cheese
    salt and pepper to taste

    Directions:


    Heat a large skillet over medium-high heat. Add the butter and olive oil. Once the butter melts and starts to foam, add the onions and sauté them for about 3 minutes or until they begin to soften.
    Add the garlic to the onions and sauté for another minute.
    Add all of the spinach to the pan and cook until it is all wilted. This will take 2 to 3 minutes.
    Pour the cream and milk into the pan, followed by the nutmeg, dried basil, and a pinch of salt and pepper. Bring to a boil, then turn the heat down to medium-low and simmer for 8 to 10 minutes or until it thickens.
    Stir the parmesan and swiss cheese into the spinach until it melts and is fully incorporated. Taste the spinach and season with salt and pepper as needed.
    Serve with your favourite steak or pork chop recipe.

    • 3 min
    Chef's Notes Cheesy Breakfast Polenta Recipe

    Chef's Notes Cheesy Breakfast Polenta Recipe

    You can find the written version of this episode at chefsnotes.com/cheesy-breakfast-polenta and you can find the recipe below.

    If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog

    Chef's Notes Cheesy Breakfast Polenta Recipe

    Ingredients:


    1/2 cup polenta
    2 cups whole milk
    2 tbsp butter
    1/2 tsp cajun seasoning optional
    1/2 cup grated cheddar cheese
    salt and pepper to taste
    2 eggs
    2 tsp white vinegar

    Directions:


    Break the eggs into two ramekins and add the vinegar.
    Fill a medium pot 3/4 full with water and put it on the stove on high heat.
    Pour the milk into a second pot and put on the stove on medium-high heat.
    Once the milk is just under a boil, whisk in the cornmeal and cajun seasoning.
    Reduce the heat to medium-low and whisk until the polenta is the texture of scrambled eggs. This will take about 10 minutes. I suggest setting a ten minutes timer. When there are four minutes left on the timer, put the eggs in the water.
    Once the pot of water comes to a boil, turn the heat down to medium-high. Stir the water to make a funnel in the middle then add in the eggs one at a time. Cook the eggs for four minutes, then scoop them out of the water using a slotted spoon. Pat them dry with a paper towel.
    Take the polenta off the stove and whisk in the butter then the cheese. Divide the polenta among two bowls and top with the poached eggs. A few drops of hot sauce will really make the polenta pop.

    • 4 min

Customer Reviews

4.6 out of 5
12 Ratings

12 Ratings

kristinpeek ,

Got me cooking again!

I stumbled upon this podcast late one night and the next day had made the Pad Thai recipe! By the end of the week I’d made Ginger Wraps, Chipotle Turkey Tacos, and Pork Chops. Chef Ben makes delicious, interesting meals accessible to a busy family. I love hearing his take on things and the brief histories without having to commit an hour to get the info I want (have I mentioned the busy family?).

Cptolaguy ,

I’m glad I found this

Great philosophy, great information.

Catiethecat25 ,

Short, sweet, and to the point!

I’m comfortable in the kitchen but have wanted to get better at and more knowledgeable about cooking. I stumbled upon this gem and get awesome, bite size pieces of info that make cooking feel practical and achievable. Very down to earth, helpful, and not overwhelming. Thank you! I’m starting to feel like an actual cook!

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