Chasing Stars
Welcome to Chasing Stars where two home cooks pursue Michelin glory. Join hosts Sarah & Doug for an adult comedy cooking podcast featuring two dorks in a kitchen.
Episodes
89 episodes
Obscene Tagine
In this episode... It's time for tagine. Come along with us as we elevate this classic Moroccan dish with a Preserved Lemon and Green Olive Tagine from Michelin-starred Chef Mourad Lahlou. Lahlou, Mourad. Mourad: New Moroccan. Artis...
Paris Brest: A delicious race?
In this episode... This week's episode features a race that's not a race - but it was... so can we still call it a race? Better yet, what does a race have to do with a dessert and the Tour de France? Join us to see how far we are willing to go ...
Tempeh, Arizona? That can’t be right…
In this episode... Journey to Java with us as we discuss the history of tempeh, make homemade tempeh, and make a delicious tempeh dish from Chef Yotam Ottolenghi.Albala, Ken. The World Atlas of Fermented Foods and Drinks. 1st ed., Univer...
Grenadine, was the original a bomb?
In this episode... What does Grenadine have to do with pomagranates and why are we making grenadine without a single drop of pomegrante in it? Join us this week as we get messy with language and messy with measurements as we try to see what gre...
Rice Pudding: an ancient classic
In this episode... Rice pudding is a classic comfort food with roots in India and China. On today's episode we explore the history of rice pudding and make the viral Riz Au Lait from L'Ami Jean in Paris.
How do you clean a palate? Bonus
In this episode... we’re plunging into the surprising history of Punch à la Romaine, from its place on the Titanic’s First Class menu to the chefs and restaurateurs behind the ship’s legendary dining rooms. For a deeper dive into the history of...
How do you clean a palate?
In this episode... While a palate cleanser may sound like a thing of the past, they're essential in fine dining and in the world of fragrence. We talk about what a palate actually is and how to get it cleaned. Join us as we recreate a famous di...
Pad Thai'd
In this episode... Pad Thai may seem like a classic Thai dish, but is it actually a more modern creation? Join us as we explore the history of pad thai and share a recipe from Chef Pam Soontornyanakij of Potong restaurant in Bangkok.
Something milky this way comes...
In this episode... Milkshakes might be our most seditious episode yet. Join us as we discuss why milkshakes are both a symbol of purity and a fight against the establishment as we recreate a delicious Pierre Herme treat.
What do you say to a slow tomato? Ketchup!
In this episode... Join us as we catch you up on one of summer BBQ’s favorite condiments. Doug and Sarah explore the history of ketchup, make a tomato ketchup from Galton Blackiston, and share new ketchup research from the 1801 Sugar House Book...
Bonus Floral Foods
Sarah and Doug discuss more uses of flowers and jello.
Floral Foods - Rose & Osmanthus
In this episode... Flowers are used in so many aspects of cooking. Join us for the history of edible flowers featuring dishes containing osmanthus and roses.“Edible...
Christmas in July: Mincemeat
In this episode... It's this years Christmas in July episode and we are going medieval with a dish that needs to be made in two parts. So join us as we talk about the history of mincemeat and by extention meat pies and then join the ardious wai...
Super Sneaky Sushi
In this episode... Doug's love of Sushi knows no bounds, but Sarah's vegetarianism is a bit of a barrier. Enter Nobu and his delicious solution with a very interesting technique. Join us this week as there's definitely something fishy going on....
Gobi Manchurian: great balls of China?
In this episode... You know we love weird food and this is a weird one. How do make a Chinese and Indian cross over dish? How do you elevate it? Oh - and did we mention it's cauliflower? Yeah, how do you make THAT tasty? Tune in to find out!
Freaky Tiki: a taste of where exactly?
In this episode... On this weeks episode, Doug and Sarah get nice and tropical in true tiki fashion - by getting drunk on the pavement in Hollywood while trying to avoid getting run over by Howard Hughes. Tune in to see how much of this is true...
Salad!? What the heck is a salad?
In this episode... In this weeks episode we get to try and figure out what a salad actually is - a task that is harder than you'd think... anyway, join us in the kitchen as we work our way through a lot of different elements. Will we make the p...
Ice cream - tarred and hayed
In this episode... Yeah, you read that right. We are making ice cream from two very unusual ingredients - but that's kinda what cooking Michelin food is about, right? Join us on an episode of unusual tastes that shock the taste buds.
Interview with Steensma Creamery
Join Sarah and Doug for a special bonus episode featuring a behind-the-scenes tour of Steensma Creamery and Farm in Lynden, Washington. We recently featured Steensma’s skyr in our Skyr Panna Cotta episode, and now we’re taking you straight to t...
Skyr Panna Cotta: A little taste of heaven
In this episode... Looking for something extra special to serve up over summer? Sarah and Doug join with the team at Steensma Creamery to make a deliciously creamy and flexible dessert that is an instant classic.Davidson, Alan. The Oxfor...
Meatloaf: you took the food right outta my mouth
In this episode... Doug and Sarah make a classic dish… but is it an American classic? A German classic? An Austrian classic? A Polish classic? A… I think you get the point. Listen to find out!A Meatloaf in Every Oven: Two Chatty Cooks, O...