Nikoli’s Kitchen

Nicholas Haskins

1 Creator

Welcome everyone! This show is all about my journey of positivity and scratch-made food, inside the kitchen and out. I’m not a chef, I’m just someone extremely passionate about food and trying to make the world a better place, one dish at a time. Every episode, I’ll talk about what’s happening in my world to try to help people, and I’ll share a featured recipe for you to make at home. Thank you so much for listening, and thank you so much for coming on this journey with me.

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Top 10 Nikoli’s Kitchen Episodes

Goodpods has curated a list of the 10 best Nikoli’s Kitchen episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Nikoli’s Kitchen for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Nikoli’s Kitchen episode by adding your comments to the episode page.

Berry Pancake Breakfast with a Potato Apple Hash!

Nikoli’s Kitchen

04/25/22 • 39 min

Hello everyone and welcome to a brand new episode of Nikoli's Kitchen! Today we're resurrecting an old recipe from the RestauRant days as I give my almond flour berry pancake recipe a bit of an upgrade, and decided to pair it with a beautiful breakfast hash made with sausage, potatoes, and honeycrisp apples! Thank you so much for listening!

All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need.

Featured Recipe for this Episode

Homemade Almond Berry Pancakes

1 c all-purpose flour
1 c almond flour
1/4 c powdered sugar
1 egg- separate the white and yolk
1/2 t vanilla
1-1/2 t baking powder
1/2 t salt
4 T butter, cut into cubes and softened to room temperature
1 cup preferred berries
1-1/2 c almond milk

Sift together the dry ingredients into a large bowl.
In a separate bowl, combine your egg yolk, berries, milk, and vanilla.
Whip your egg whites with an electric mixer until they reach soft peaks.
Mix your butter into your dry ingredients, so you get some crumbly bits and small bits of butter throughout the flour mixture.
Mix your milk & berry mixture into the flour mixture JUST until combined- don't over-mix.
Fold your egg whites into the batter just until combined.
Pour your batter onto a heated non-stick skillet and cook for 3-4 minutes, flipping once when bubbles start coming up through the middle of the batter.

Berry Compote

16 oz (1 lb) Preferred berries
1/4 c sugar
2 c water

Combine ingredients in a saucepan and reduce by 2/3 over medium-high heat.
You can strain the berry pulp out to truly make this syrup-like instead of a compote.

4 large russett potatoes, cubed
2 honeycrisp apples, cubed
2 shallots, diced
1 c preferred sausage, grilled and chopped
1 T fresh rosemary, finely chopped
1 T fresh sage, finely chopped
1/2 c white wine
Eggs (as many as you want served over it)
Wing Sauce (optional)
Salt, pepper, nutmeg, cinnamon (to taste)

~| Remember when preparing your ingredients you want everything chopped uniformly! |~

Prepare your potatoes ahead of time and boil them in salt water until they are soft around the edges with just a bit of bite to the middle (you want them to be about half done).
Remove from the boiling water and rinse in cold water to stop them cooking and store until ready to use.
Add a drizzle of your preferred oil/fat to a VERY large skillet over mid heat (seriously, this makes a lot).
Add your shallots and begin cooking them, adding a sprinkle of salt to start sweating them down.
Once they get transulent and start to brown, add your white wine. Continue to cook until most of your liquid is gone.
Add your sage and rosemary and stir, cooking for about a minute to bring out some of those oils.
Add more of the oil/fat you're using here and heat it, then add your potatoes.
Season with salt and pepper and cook your potatoes until they are nicely browned on all sides.
Add the apples and sausage, then season with nutmeg and cinnamon (a little of both goes a long way since it's a savory dish).
Toss everything together very well until everything is evenly distributed and coated. Continue cooking the hash until the apples have started to soften- I wanted the apples to still have a bit of bite to them, so I only let them cook halfway.
Serve topped with a fried egg (or few) and a dollop of your favorite wing sauce.

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Blackened Fish Tacos & A Letter to Myself

Nikoli’s Kitchen

05/16/22 • 32 min

Hello everyone and welcome back to Nikoli's Kitchen- the season three FINALE!! I can't believe we've come this far, and I'm so grateful to all of my amazing listeners for your support. This week on the show I'm talking about blackened fish tacos made with salmon and topped with a delicious pico de gallo... and reading a letter I've written to myself. Thank you all so much for your amazing support. Season 4 should kick off sometime in June, but stay tuned to the feed for plenty of quick bites and short episodes ahead of the premiere.

Featured Recipe for this Episode

Blackening Seasoning:

2.5 lb Salmon (skin on), portioned
2 T smoked paprika
2 T dark brown sugar
2 T chili powder
1 T chipotle chili powder
2 T salt
2 T black pepper
2 T garlic powder

Combine all ingredients in a large bowl and whisk together.
Liberally spread half of the seasoning over the flesh of the salmon.
Grill at 375° skin-side down for 8-10 minutes or until your filets release easily from the grill.
Flip the salmon over and remove the skin (it should come off very easily).
Add the remainder of your seasoning.
Grill for an additional 8-10 minutes. Flip again to blacken the seasoning, 1-2 minutes (your salmon should only need 20 minutes tops on the grill unless it is REALLY thick- mine was about 1" thick at its thickest part).
Remove the salmon and allow it to rest.

Tortillas:

~| This recipe is adapted from https://www.gimmesomeoven.com/homemade-corn-tortillas |~

2 c corn flour (masa harina)
1-1/2 to 2 c hot water
Zest of 2 limes
1 T chili powder
1 t salt

Add your corn flour and sea salt to a large bowl and whisk to combine.
Add 1 c of hot water and begin stirring together.
Dribble in additional water and stir until your dough comes together and forms a ball; it will have roughly the consistently of clay or play dough.
Cover the bowl with a damp paper towel and rest for 10 minutes.
Flatten your dough into a rough rectangle on your countertop about 1" thick.
Using a knife or dough cutter, cut into 9 equal pieces and cover with a damp table cloth.
Heat a cast iron skillet over mid-high heat.
Roll out your dough between pieces of parchment paper, or use a tortilla press to press them out.
Cook for 45-60 seconds per side in the skillet and remove from the heat.

Pico de Gallo:

1 large onion, finely diced
10 cloves of garlic, minced
1 c cilantro, chopped
6 roma tomatoes, finely diced
Zest of 2 limes
2 T lime juice
Salt and pepper to taste

Build your tacos with romaine lettuce, topped with basmati rice (I made mine with coconut milk & water, zest of 2 limes, and 1/2 c chopped cilantro). Top that with the salmon and top that with pico de gallo. Serve with a lime wedge.

Important Links

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Main Website
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Join my Facebook Group!
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Gai Yang Chicken & Believing in Yourself

Nikoli’s Kitchen

04/18/22 • 49 min

Hi everyone and welcome back to a brand new Nikoli's Kitchen! This week I'm giving a swing at something I've never done in the name of Gai Yang Chicken, which is Thai BBQ chicken typically spatchcocked and cooked over coals in the streets of Thailand. Also this week, I continue on last week's thoughts about celebrating all of the little wins in your life, and how to continue to believe in yourself even when you fail or are set back. Thank you so much for listening!

Featured Recipe for this Episode

Gai Yang Marinade

1 whole chicken
2 T lemongrass, white part only, thinly sliced OR
1 T lemon zest & 1 T fresh ginger
1 t white pepper
1 t black pepper
10 cloves of garlic, roughly chopped
10 stalks of cilantro
1 shallot, roughly chopped
1 t coriander
2 T fish sauce
2 T palm sugar, roughly chopped
1 red chili, roughly chopped
2 T soy sauce
2 T dark soy sauce
1 t Turmeric
2 T vegetable oil

Nam Jim Jaew (dipping sauce)

1 T cilantro, finely chopped
1 T lime juice
1 T toasted sticky rice, finely ground
1 T red pepper, finely diced
1 T fish sauce
2 T tamarind paste
2 T palm sugar, finely chopped
1 T hot water
1 T scallions, finely diced
1 T shallots, finely diced
1 t dark soy sauce

~| Note: I broke down a whole chicken for this and this was more than enough marinade for two split breasts and two leg quarters, including enough to baste it on the grill several times. If you're making more than four pieces or so of chicken, you may want to double the marinade recipe. |~

Break down your chicken into split breasts and leg quarters. Save your wings, the spine, and any other parts for future chicken stock.
Combine all of the marinade ingredients in a food processor and blend until combined.
Pour the marinade over your chicken and marinate for up to 48 hours.
Set up your charcoal grill so most of your coals are on half of it, creating a "warm" and a "cool" side where the chicken won't receive much direct heat on the "cool" side.
Grill the chicken skin-side up on the cool side for 35-45 minutes (depends on the size of your chicken). Baste your chicken every 10-15 minutes with the leftover marinade (I had enough to do this twice).
Flip the chicken over and place it skin-side down on the "warm" side for just a few minutes until the skin crisps up. Babysit the chicken at this phase- you don't want the skin to burn!
Remove your chicken and let it rest; while it does, prepare your dipping sauce.

For the Nam Jim Jaew, combine all of your ingredients into a bowl and stir. You want to make sure you get small cuts on everything so there aren't big chunks of anything.
Serve in a small dipping cup with your chicken.

My first attempt at this was served with basmati rice, made as directed replacing half of the water with coconut milk and adding 2 T cilantro and 2 T lime zest with some salt.

Important Links

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Main Website
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Livestream for the Cure
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Making Brownies with BEER & Celebrating 50 Episodes!

Nikoli’s Kitchen

04/12/22 • 53 min

Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week with episode 50 rolling around, I wanted to take the opportunity to celebrate by going back to the very first episode of the show and taking another look at the brownies I made. Instead of making them with red wine syrup and ganache, I made them with an Imperial stout and caramel! The results didn't turn out exactly how I wanted, but they still had great flavor.

Also this week, I answer your questions and continue on the thread from last week's positivity segment, talking about self-awareness and celebrating the little things in life. Thank you all so much for listening and for your amazing support that has taken me to 50 episodes. Here's to the next 50 and beyond! Thank you so much for coming on this journey with me.

Featured Recipe for this Episode

Brownies:

1 12-oz bottle of Imperial Stout
1/3 cup white sugar
2 sticks butter
10 oz chocolate (good quality chocolate/baking chocolate, get it as dark or semi-sweet as you like, minding the sugar)
2/3 cup dark brown sugar
2 t vanilla
5 large eggs
3/4 c flour
1 t salt

Imperial Stout Caramel:

1 12-oz bottle of Imperial Stout
1 c white sugar
6 T unsalted butter
1/2 c heavy cream
1 t salt

~| Original caramel recipe is from https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/ |~

Brownie Directions:

Preheat oven to 350°.
Add beer and white sugar to a large saucepan and cook, over medium heat, until the liquid is mostly gone- you'll notice a distinctive change in the liquid state from a simmer to a foaming or frothing as the liquid evaporates. Stir this and don't let it burn.
Remove from heat and let it cool.
Add two sticks of butter (1 cup) and the chocolate to a large glass or metal bowl.
Fill a saucepan with 2 inches of water.
Place bowl over top of the saucepan and turn it to high; the steam from the boiling water will melt the chocolate and butter. Stir frequently to combine.
Remove from heat once melted and allow to cool (it should just be warm to the touch, then you're ready). Once this is cooled and your beer syrup is cooled, add it into your chocolate mix.
Add brown sugar, salt, and vanilla and stir to combine.
Add one egg at a time, stirring until it is incorporated. Note- if you want to whisk these in quite a bit you're going to add a lot of air that will make your brownies more on the cake-y side. If this is something you like, by all means, whisk each egg as it goes in.
Sift 3/4 c flour into the bowl and stir together just until it is incorporated.
Grease or spray a 9x13" or an 8x8" baking dish. Your brownies will obviously come out thicker in the 8x8" pan and not being as thin you won't get that kind of "crunchy" brownie edge like you do with a thinner 9x13" brownie.
Spread batter out into the baking dish and bake for 25-30 minutes (9x13") or 30-40 minutes (8x8"). This depends largely on what consistency you want. To get them rich and fudge-y in the middle you want a fork/toothpick inserted into the center to come out with brownie on it, but it shouldn't be liquidy or drip off it.
Remove and allow to cool.

Caramel Directions:

Add your beer and sugar to a large saucepan and cook over medium heat until the liquid is mostly gone (you can follow the same process as for the brownies- you can also make both at the same time in the same pot and then split it into the brownies and caramel).
Once your beer syrup is reduce...

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Nashville Hot Chicken is AMAZING! (And SO ARE YOU!!!)

Nikoli’s Kitchen

05/02/22 • 37 min

Hello one and all and welcome to a brand new Nikoli's Kitchen! This week, I take on Nashville Hot Chicken, something I never knew existed and I'm so thrilled to have found it! I also talk about some things that were stirred up on Twitter lately. How do you deal with detractors? Thank you so much for listening!

The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.

Featured Recipe for this Episode

Spice Rub

3 T salt
1-1/2 T smoked paprika
1 T onion powder
1 T garlic powder
2 T black pepper
2 t Turmeric
1 t ginger
2 t ground red cayenne pepper
1/4 t allspice

Combine all ingredients in a bowl and whisk together.
Reserve out 2 T, one for the marinade, one for the hot sauce mix- the rest goes into the dredge.

Marinade

2 c buttermilk
1/4 c hot sauce
1 T spice rub
1 whole roasting chicken

Combine all ingredents in a large bowl and whisk together.
This was enough for 1 large roasting chicken, broken down into quarters (wings removed).
Marinate for 24-48 hours.

Dredge

1-1/2 c flour
1/2 c cornstarch
Remaining Spice mix

Combine all ingredients in a bowl and whisk together.
Remove your chicken and place on a rack above a baking tray, allowing the excess marinade to drip off.
Dredge the chicken in the flour mixture and return to the rack, allowing it to rest for 10 minutes.
Dunk back in the buttermilk, then dredge again and return it to the rack, letting it rest another 10-15 minutes before frying.

Making your chicken!

Preheat your oven to 400°.
Heat your oil to 375°.
Fry your chicken for 5-7 minutes, or until the coating is a beautiful golden brown color. You may need to do this in batches.
While your chicken is frying, clean the rack and baking tray you used during dredging, then line the tray with foil.
Transfer the chicken to the baking tray and place into the oven for 25-35 minutes (this will highly depend on the size of your chicken, mine took about 35 minutes in the oven after frying).
Remove the chicken from the oven and place on a paper towel-lined tray to rest.

Hot oil mix

1 T spice mix
2 T brown sugar
1 T smoked paprika
1 t cayenne
1 T garlic powder
1 c oil from frying

While your chicken is resting, prepare your hot oil mix.
Combine all of the dry spices in a bowl and whisk together.
Place them in a small skillet over mid heat and warm them for a few minutes, allowing them to release some of their oils. Remove from the heat.
Add the 1 c oil from frying and mix together well.
Brush the oil over the finished chicken and serve.

Important Links

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Main Website
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Livestream for the Cure
Join my Discord Community!
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Follow me on Twitter!
Follow me on Instagram!
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Quesabirria (Tacos de Birria) & Perception

Nikoli’s Kitchen

07/27/22 • 33 min

Hi and welcome back to another new episode of Nikoli's Kitchen! This week on the show, inspired by a stop in Erie on our way home from a vacation to Cincinnati, I am making quesabirria for the first time ever! These delectable tacos are packed with INCREDIBLE flavor! I also share some thoughts as I finish another circuit around the sun on my 42nd birthday. Thank you so much for listening!

Featured Recipe for this Episode

Birria

3 lbs chuck roast
2 lbs short rib
Salt, pepper, smoked paprika (for seasoning your meat)
4 dried guajillo chiles
4 dried ancho chiles
1 large white onion, finely dice 1/4, rest large chunks
2 carrots, peeled, then halved and then quartered
1 bulb garlic, smashed
6 roma tomatoes, quartered
Olive Oil
1 T smoked paprika
1 t chipotle chili powder
1 t cayenne pepper
1 t chili powder
2 t oregano
3 t cumin
2 T salt
1 T black pepper
1 c vegetable stock
1.5 c beef stock
2 c water
1 T white vinegar
1 cinnamon stick
3 bay leaves

Remove your meat from the fridge and let it start to warm up to room temperature a bit.
Boil 6 cups of water in a pot.
While you're bringing your water to a boil, toast your chiles in a dry skillet for a couple minutes per side to bring some oil out and start developing the flavors.
Add the chiles to a large bowl and pour the boiled water over them.
Set aside for 15-20 minutes or until they have rehydrated. Once they have done so, de-stem them and remove the seeds (unless you want to keep some heat in there, then keep the seeds!).
While your peppers hydrate and your meat starts coming toward room temperature, prepare your other ingredients. IMPORTANT: Quarter your white onion and finely dice it, then store it in the fridge. You'll need this for building tacos later.
Combine your smoked paprika, chipotle chili, chili powder, oregano, cumin, salt, and pepper in a bowl.
Prepare your meat by cutting it into equally-sized chunks. My short ribs I left as-is, but I quartered my chuck roast.
Pat your meat dry, then season liberally with salt, pepper, and smoked paprika.
Drizzle some olive oil in a large Dutch oven and heat over mid-high.
When the oil is good and hot, add your meat in batches and hard sear it on all sides (let the heat hit the meat!!!).
Remove your meat and reduce the heat to medium.
Preheat the oven to 350°.
Add your onion, garlic, and carrots.
Add a sprinkle of salt here and cook for 2-3 minutes or until they start to brown and get a little color.
Add your dry spices and let them cook for a minute to bring out the flavors.
Add your tomatoes and cook for 2-3 minutes.
Deglaze the pan with your beef stock and vinegar, scraping up all those flavorful bits stuck to the bottom.
Pour the contents of the pan into a large blender.
Add your rehydrated peppers to the blender.
Blend everything together until it is smooth.
Return your meat to the Dutch oven then pour over the sauce.
Add your bay leaves, cinnamon stick, and your water and vegetable stock.
Cover and bake in the oven for about 4 hours, or until the meat is fall apart tender.
Remove from the oven and remove your rib bones, cinnamon stick, and bay leaves.
Spoon as much of the fat and oil off the top layer as you can and reserve for frying your tortillas. Because I used too little liquid in my braise I had very little- if this happens to you it's okay. I just added a couple tablespoons of corn oil to some of the braising liquid and used that to fry the tortillas.
Remove the meat to a large bowl and shred with two forks.

Tortillas

~| This recipe is from https://www.gimmesomeoven.com/homemade-corn-tortillas |~

2 c corn flour (masa harina)
1-1/2 to 2 c hot water
2 t chili lime sea salt

IMPORTANT: These can be made ahead of time since you'll be frying them again when you make the tacos.
Add your corn flour and sea salt to a large bowl and whisk to combine.
Add 1 c of hot water and begin stirring together.
Dribble in additional water and stir until your dough comes together and forms a ball; it will have roughly the consistently of clay or play dough.
Cover the bowl with a damp paper towel and rest for 10 minutes.
Flatten your dough into a rough rectangle on your countertop ...

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Angel Food Cake with Lemon Icing!

Nikoli’s Kitchen

05/12/22 • 39 min

Hello everyone and welcome back to another episode of Nikoli's Kitchen, with massive apologies for the delay in getting this into your ears- prep for the Livestream for the Cure has overwhelmed me of late. This week on the show, I talk about letting go of anger and trying to work to make the world a better place, and then I talk about the wins (and failures) I experienced trying to make angel food cake from scratch. Pro tip: Buy a tube pan. Thank you all so much for listening!

The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.

~| In this week's episode I talk about my failures to make the recipe adapted from Cake by Courtney. I believe that was because I still followed the baking instructions for the tube pan instead of instructions more meant for loaf pans. The first time I made angel food cake was from a recipe adapted from https://www.chocolatemoosey.com/angel-food-cake-in-a-loaf-pan/. For the recipe listed below I tried to adapt the instructions from this recipe for loaf pans, which will yield a much better result. |~

Featured Recipe for this Episode

~| This recipe is largely based on the recipe from Cake by Courtney found at https://cakebycourtney.com/angel-food-cake/. |~

1 c all-purpose flour &
2 T cornstarch OR
1 c + 2 T cake flour
1-3/4 c sugar
1/4 t salt
1-1/2 t cream of tartar
zest of 3 lemons OR 2 oranges
13 egg whites

Preheat oven to 325°.
Combine 1 c of your sugar, the flour & cornstarch, and salt in a bowl and whisk to combine.
Sift them through a mesh strainer four times.
Add your egg whites to a large bowl or the bowl of a stand mixer.
Whisk or beat the egg whites on mid-high. When they start to foam, add your cream of tartar and zest.
Slowly add the remaining 3/4 c of sugar while the egg whites continue to beat.
Stop beating the egg whites when you reach soft peaks- they should form a peak as you pull the whisk/beaters out of the bowl, and then the peak will fall.
Sift your dry ingredients into the egg whites in four batches, folding them in gently between batches (literally JUST until mixed).
Pour the batter into two ungreased 9x5" loaf pans and place them onto a large baking tray together.
Bake for 45 to 55 minutes at 325° or until brown and no longer sticky on top. Don't open the oven until you're sure it's done. Make sure your batter is set by shaking the pans slightly to see if they still have a liquidy jiggle in the middle.
Remove from the oven and turn the loaf pans upside down and rest the handles on two things of equal height (I used cans of beans!) to allow air to cool the cake but so it doesn't collapse. Let it cool for an hour before removing from the pan to serve.

Lemon Icing

1 c powdered sugar
zest of 1 lemon
1 T lemon juice
1 T heavy cream
yellow food coloring (for extra yellow hue)

Combine all of the ingredients in a large bowl and whisk together vigorously until smooth.

Important Links

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Glazed Donuts FROM SCRATCH and Life Needs Editing

Nikoli’s Kitchen

06/08/22 • 39 min

Hi everyone and welcome back to Nikoli's Kitchen! This week is your first mid-season episode, and though I fully intended it to be shorter, I just missed being on the mic so much and I had some things to get out. In the first half of the show I'll talk about being on a plateau and overwhelming myself too much, and then in the back half we talk about the glazed donuts I made live on the air during this year's Livestream for the Cure. A special thanks to all of my listeners and supporters for coming out and supporting the event! We smashed our goal once again and ended up raising over $23,000 for the Cancer Research Institute. From the bottom of my heart, thank you.

Featured Recipe for this Episode

I followed the recipe pretty much to the letter from Bless This Mess for donuts, so I'll just link it here!

https://www.blessthismessplease.com/pioneer-womans-glazed-donuts/

Donut Glaze
2 c powdered sugar
1 t vanilla
2 T heavy cream
2 T milk

Combine all ingredients in a bowl and whisk together until combined (dribble in a bit more milk if this is too thick, it shouldn't be thick like batter but be a bit thinner).
When the donuts are hot out of the oil, place in the glaze and then flip to coat it all over and then remove.

Important Links

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Main Website
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Livestream for the Cure
Join my Discord Community!
Podcast RSS Feed
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Guest Appearances

I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.

I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!

It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!

I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!

Credits

Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.

Outro "The Climb" fr...

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Creamy Lemon Garlic Pasta with Scallops & Shrimp

Nikoli’s Kitchen

08/10/22 • 34 min

Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! This week I'm talking about this absolutely amazing and fresh lemon garlic pasta dish stuffed with scallops and shrimp! With every element freshly made, this is one bite that you have to taste to believe. I also talk about resetting for the day and focusing on making the world a better place.

Featured Recipe for this Episode

Homemade Pasta

1/2 c semolina flour
1/3 c + 2 T all-purpose flour
4 egg yolks
1-1/2 T olive oil
1/4 to 1/2 c water

Mound your semolina and all-purpose flours on the countertop and create a well in the center. The well should be wide enough and tall enough to hold all of your eggs and liquids.
Add the egg yolks, olive oil, and half of the water (reserving the rest if you need it).
Using a fork, begin stirring the mixture in the center, pulling in flour as you go to incorporate it. Once you reach a point where this becomes too difficult, remove the fork and begin cutting the remaining flour into your dough with your hands.
Continue working the dough to incorporate all of the flour. If it is too dry or flaky, dribble in the remaining water a little at a time as you work it until it reaches the right consistency, which should be tacky but not sticky. If it is too sticky, sprinkle in extra AP flour.
Once the dough has formed, knead it by pressing it out with the heel of your hand for 8-10 minutes or until the dough feels silky smooth.
Wrap the dough in plastic wrap and rest for 30-60 minutes.
Lightly flour your countertop.
Cut the dough in thirds, keeping the remainder wrapped until you are ready to use it.
Using a rolling pin, continue working the dough and roll it out into a long rectangular shape. Turn it over and continue working it as necessary. You want the dough to be relatively thin.
Once rolled out to desired thickness, lightly dust the flattened dough with flour and fold it over itself over and over in 3" sections or so.
Using a sharp knife, cut very small strips out of the dough and unwrap them to make your pasta noodles.
Repeat using the remainder of your dough.
Hang your dough from a pasta rack or something to rest while you prepare the rest of the dish.

Lemon Garlic Cream Sauce

2 c chicken stock
1 c white wine
Juice of 2 lemons (second lemon is optional)
6 cloves of garlic, finely minced
2 T fresh parsley, finely chopped
1 red onion, finely chopped
4 T unsalted butter
2/3 c heavy cream
Salt and Pepper

Add your red onion to a skillet at mid-high.
Let this cook for just a few moments, sprinkling on some salt.
Once you've let this perfume for a bit, add your garlic and parsley.
Cook this for maybe 30 seconds, stirring constantly; don't let it burn!
Deglaze the pan with white wine and your chicken stock.
Add the juice of one lemon and cook for approx 15 minutes, or until the liquid is reduced to only about 1 cup. Remove from heat.
OPTIONAL: Add juice from the other lemon, stirring to combine.
Add your butter and stir until the butter is melted and incorporated, then add your cream and stir to incorporate that.
Return to heat for only a minute and continue stirring; you don't want the mixture to come to a boil, it just needs to come together (you should see it starting to simmer along the edge of the pan).
Remove from heat.

Scallops and Shrimp

1/2 lb sea scallops
1/2 lb shrimp
1 lemon, halved
Salt
Pepper
Smoked paprika
Olive oil

For the scallops, place on a paper towel and pat them dry.
Heat your olive oil in a large skillet at mid-high heat until smoking hot.
Season one side of the scallops with salt, pepper, and smoked paprika.
Add to the pan in a clock-face fashion, being careful not to overcrowd the pan.
After 90 seconds, begin turning in the same order you added them to the pan.
After another 90 seconds, squeeze 1/2 lemon into the skillet and remove from the heat, tossing the scallops in the lemon juice.
Tip the scallops onto a paper towel to stop them cooking.
For the shrimp, season with salt, pepper, and smoked paprika.
Heat olive oil in a large skillet at mid heat.
Add your shrimp and cook through, 2-3 minutes, turning halfway through.

Making the dish

Heat a large pot of water at high h...

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Bourbon Cherry Maple Syrup... Playing with FIRE!

Nikoli’s Kitchen

07/13/22 • 34 min

Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! This week, a photo from my memories pops up and reminds me how precious time is, and how important living every day to the fullest is. Then on the back half of that, I play with fire, literally, as I cook down some cherries in bourbon to make a decadent syrup.

Check out the YouTube short showing me making this syrup at https://www.youtube.com/watch?v=o3Qf5pO9l1k!

Featured Recipe for this Episode

2 c cherries, pitted
1 c bourbon
1 c water
1/4 c sugar
1/2 c 100% maple syrup

Add your bourbon and cherries into a medium saucepan.

~| NOTE: Only do this next step in a safe area- outdoors or with a large enough ceiling and ventilation system. I did mine on my grill's side burner. |~

Heat the bourbon & cherries over mid-high heat. Tip the pan to the flame to burn off the alcohol.
Reduce until the bourbon is thick and syrupy and mostly cooked off.
Add water and sugar (sugar can be omitted, this would be especially great with tart/sour cherries too).
Cook down for 7-10 minutes, or until the syrup begins to "foam." You will note a clear change in the cooking process from simmering/boiling to it starting to foam up. This means your liquid is getting saturated with the sugars and you don't want it to burn.
Add maple syrup and cook for another minute.
Remove from the heat and strain through a mesh sieve (I have an old wine decanter top for this).
Bottle and refrigerate.

Important Links

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Listen on

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Guest Appearances

I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.

I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!

I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.

I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=100056898...

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Featured in these lists

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Curated by Just Cheesy

FAQ

How many episodes does Nikoli’s Kitchen have?

Nikoli’s Kitchen currently has 112 episodes available.

What topics does Nikoli’s Kitchen cover?

The podcast is about Podcasts, Self-Improvement, Education, Arts and Food.

What is the most popular episode on Nikoli’s Kitchen?

The episode title 'Berry Pancake Breakfast with a Potato Apple Hash!' is the most popular.

What is the average episode length on Nikoli’s Kitchen?

The average episode length on Nikoli’s Kitchen is 29 minutes.

How often are episodes of Nikoli’s Kitchen released?

Episodes of Nikoli’s Kitchen are typically released every 7 days.

When was the first episode of Nikoli’s Kitchen?

The first episode of Nikoli’s Kitchen was released on Nov 10, 2020.

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Comments

David Powell
@m0rningst4r

May 7

Every episode leaves you with a sigh of serenity and a smile on your face, itching to get into the kitchen and make something. Love this guy.

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Nicholas Haskins
@nikoliskitchen

Aug 10

@m0rningst4r

Incredibly grateful for these kind words David. Thank you.

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Robert Stewart
@swoproductions

Apr 29

Nick is a far better person than most of us, and his show reflects his relentlessly positive and personable demeanor.

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Nicholas Haskins
@nikoliskitchen

Aug 10

@swoproductions

Incredibly kind words Stew, thank you. ❤️

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Julio
@contrarianj

Apr 23

Good food and positivity. It’s the perfect… recipe. *puts sunglasses on*

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Nicholas Haskins
@nikoliskitchen

Aug 10

@contrarianj

YEAAAAAAAAAAAHHHHHHH!

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Brad Hargis
@oldmanbrad

Apr 23

Nick is the best!

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Nicholas Haskins
@nikoliskitchen

Aug 10

@oldmanbrad

Nothing but love for you brother!

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Chris Yeany
@cyeany

Apr 22

Great quest for positivity in the world while exploring new

https://foods.l

and revisiting favorites.

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Nicholas Haskins
@nikoliskitchen

Aug 10

@cyeany

Nothing but love for you Mr. Yeany!

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Corey Baker
@cbaker0509

Feb 3

Nick is the man. I have personally tasted his food and holy cow!!! Amazing cook and all around funny dude!

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Nicholas Haskins
@nikoliskitchen

Aug 10

@cbaker0509

I really appreciate it Corey! Thank you!!!

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Austin Boyer
@austinboyer25

Jun 20

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Nicholas Haskins
@nikoliskitchen

Aug 10

@austinboyer25

Thank you so much!!

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Austin Boyer
@austinboyer25

Aug 10

@nikoliskitchen

your welcome! I hope you can check out my podcast as well! You have a great show

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Coyal Harrison III
@visitvegasplaces

Apr 24

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Nicholas Haskins
@nikoliskitchen

Aug 10

@visitvegasplaces

Thank you so much!!

1 Like

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Coyal Harrison III
@visitvegasplaces

Aug 11

@nikoliskitchen

you’re welcome!

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