A Seasoned Friendship

Vibrant Bites-Spring Veggie Recipes

In this episode of 'A Seasoned Friendship,' longtime friends Robert Meyers-Lussier and Lori Bregenzer discuss their passion for food, focusing on spring vegetables. They share a light-hearted conversation about their experiences with different vegetables like radishes, artichokes, and asparagus. Robert talks about his new discovery of roasted radishes and a stuffed shell pasta dish, while Lori shares her recipes for asparagus-stuffed chicken breast, creamed spinach, and a unique beet berry brownie. They also discuss some interesting facts about spring vegetables and share personal stories connected to these foods. This episode is filled with food tips, cooking techniques, and delightful memories aimed at inspiring listeners to try new recipes and think about food differently.

Citrus Sensations: Cooking with a Splash of Sunshine!

Join Robert Meyers-Lussier and Lori Bregenzer on episode four of 'A Seasoned Friendship' as they dive into the world of citrus. From fascinating historical and scientific facts about lemons, oranges, limes, and grapefruits to mouth-watering recipes like lemon curd French toast, grapefruit braised chicken with cream sauce, and triple citrus marinated flat iron steak—this episode has it all! Discover how citrus fruits have traveled from Asia to America, learn about the health implications of grapefruit with medications, and get inspired to try new citrus-infused creations in your kitchen

Heat and Flavor - The World of Spicy Cuisine

In this episode of 'A Seasoned Friendship,' hosts Robert Meyers-Lussier and Lori Bregenzer, long-time friends, discuss their mutual passion for food, focusing on spicy cuisines from Southeast Asia and Mexico. Bob shares his experiences in Singapore, highlighting a chilli crab dish, while Lori talks about her recent trip to a Mexican resort and her love for cooking Mexican food. They dive into the specifics of Scoville units, the chemistry of capsaicin, and practical tips on how to handle spicy foods. Bob introduces his Pad Thai recipe and discusses the significance of fish sauce in Southeast Asian cooking, while Lori shares her recipes for Chili Verde, including a simple version and a more complex one from 'The Mexican Slow Cooker' cookbook. Lori also talks about a Cajun potato soup she's making for Mardi Gras. They wrap up by emphasizing the joy of making homemade salsas and sauces from both cuisines.

Casseroles and Hot Dishes

In this episode of 'A Seasoned Friendship,' longtime friends Robert Meyers-Lussier and Lori Bregenzer delve into the world of comfort food, focusing on casseroles and hot dishes. They discuss the differences and similarities between casseroles and hot dishes, sharing personal stories and regional variations. Bob shares his experience growing up in Minnesota with hot dishes like tater tot hot dish, and Lori talks about her restaurant's offerings, including traditional casseroles like tuna noodle casserole. They explore various recipes, including a unique shrimp casserole and a historical sour cream noodle bake from St. Louis. The episode also touches on popular trends such as 'million dollar' casseroles and easy-to-make 'dump' recipes, encouraging listeners to experiment with new ingredients and techniques in their cooking.

 

Introducing the hosts of A Seasoned Friendship - Bob and Lori!

The episode allows Bob and Lori to introduce themselves. Why does Bob want to cook such crazy recipes? Why does Lori like simple, homey, cooking? Why do they like sharing cooking stories? All this and more today on their very first podcast.