Episodes

Today's episode is huge for us! It features our first celebrtiy guest chef, Brooklyn Borough President Marty Markowitz. We are so thrilled that Marty agreed to be on the show - it was a real treat for us. Honestly, Daniel and I are still a little shocked that it came together. I don't know about you, but I don't know many public officials who make housecalls simply to celebrate the entrepreneurial spirit. Pretty fabulous! If you've never seen Marty do his thing, then you're in for a treat. Be sure to watch to the end for a very special proclamation:

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Hello all! It's been a huge week here on Economy Bites. We've finally got our show up on iTunes, and we now have #3 podcast in the food category. Woo hoo! To top it off, abc Sacramento news10 aired their interview with us this past Monday. Like I said, HUGE WEEK.

Back in kitchen studio, we've been quietly recipe testing (OK, more like loudly burning things) and approving new episodes for the comming months. After watching the one above, I thought maybe you'd want to know the actual names for the techniques I used in the episode...yes, I do know a few. So here they are, some real live culinary terms that relate to today's show:

• mise en place: the organizing and arranging of ingredients before cooking begins. In this episode the carrots, onion and celery are my mise en place in today's episode.
• julienning: is what I did to the carrots when I sliced them into rectangles, then into slices, then into sticks. I believe in the video I say I'm turning them into matchsticks.
• brunoised: when I turned my julienned carrots 90 degrees and diced them into tiny little cubes

Tada! I know things, and now you do too. Just wanted to get that out of the way so in the future when people say, "Allie, you never give us any good, actual info about the culinary world," I can be like, "AHEM..."

Recipe tips:

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This episode is really special for 3 reasons:

1. It's our 20th, which is a huge milestone for a little internet show that started with 2 people, 1 gchat conversation and a whole lotta gall.
   
2. It co-stars our intern, Emily, who is super fabulous. We love her dearly, even though she left us to finish her senior year of college (ugh). I'm farely certain you guys will love her, too.
3. The recipe itself is special to me because it came from a really wonderful lady, Leslie, whose mom used to make it. Leslie has been an E. Bites supporter since it's infancy, and we love her.

Now some important (no, serioulsy this time) notes...

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Oh lordy, episode 19. I can't believe this is our last episode in our teens. It seems only yesterday we aired episode 13, which was...? No clue. But seriously, the time has flown. Next week we'll air episode 20 and we'll be solidly into our post-adolescence. 20 episodes, nearly 5 months old. That makes us 35 months old in dog years. If we were a dog, we'd be nearly 3, no longer a puppy. What are we talking about again?

Oh yes, food.

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Hmm, I'm feeling strange. I think it's because Daniel is in Ohio, which means I'm here alone without my work husband. It's terribly cold and lonely. You know what would cheer me up? If you'd watch this episode and tell me how much you like it. Sounds like a plan? OK, good!

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Chipotle Chicken Enchiladas are some of the best things I've ever made, and I'm extremely proud to say that the recipe was born (mostly) in my very own brain. If I never created anything else worthwhile in this world, I can die happy knowing I at least contributed this dish. I'm perfectly happy with these enchiladas becoming my legacy, that's how good they are.

This sauce on these enchiladas originated in this recipe in Gourmet (RIP). I read it and thought, "mmm, that sauce looks fabulous, maybe I can use it for E. Bites. Turning it into an enchilada sauce (aka: adding chicken broth, onions and garlic) was a stroke of brilliance, If I say so myself! It's smoky-spicyness from the crazy hot chipotles gives the regular old enchilada a HUGE and welcome kick in the A . MMM, I wish I had some right NOW!

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  I remember the first time I ever made falafel. I was at Jewish summer camp, 8 or 9 years old, I remember forming the ball and then, like magic, some cute male counselor fried it up right in front of me. I rememer writing a letter to my mom about it; I think it went something like, "AND I MADE MY VERY OWN FALAFEL," except all I really did was form and eat it. If someone told me then that I'd one day take millions (200) viewers on a virtual journey through the entire Falafel making process...I expect 9 year old me would have been very proud, and also really confused.

Anyway, I love making falafel, it involves two things I cherish: my food processor and deep frying. Deep frying anything is sort of a marvelous feet. You start with something mushy and sticky, and you end up with something crunchy and tasty. One could say that a piece of food dipped in the frier for the first time is like a Caterpillar spinning it's first cocoon. Once completed there's something poetic about both things.

HAHAHA

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Hello, E. Biters! I'm happy to present today's episode, Corn Bean Salad, in VEGAN-VISION! That's right, this is the first  *second Vegan recipe to appear on Economybites.tv, and we are feeling very proud! We've crossed over into...something.

So the recipe: it's so ridiculously easy, you may not need me to blog. Oh, and for full for disclosure, this is not my recipe. I stole it from my friend, Lauren, who is a culinary MASTER! Hi, Lauren!! Thanks for the inspiration!

Since I learned to make this salad, I've seen variations of it everywhere. Picnics, potlucks, you name it, all of over the place. It's like when you buy a Jeep and then you see Jeeps all over the road. Hasn't that happened to everybody?

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Hello friends, family and strangers. Welcome back to Economy Bites! Or, if you are new, welcome for the first time! We are so happy to have you here with us today! Please, have a seat, get comfy, grab a soda or some kombucha and take a few minutes to watch episode 14: Pesto Bows with Spinach and Sausage. Aren't you salivating just reading that title? Say it with me: pesto, spinach, sausage, pasta! Yum squared! Yum to the 4th!

Here is intern Emily with her general thoughts:

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Hellloooo, Economy Bites fans! Here we are, dead of January. It's cold, it's horrible and I mostly want to hide under my kitchen table with Omelette the cat. Only two things bring me solace during this time of year: the many dedicated fans of Economy Bites, and Tortilla soup.  No offense intended to the CatPet or the BoyPet.

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