This episode of It Gets Butter we talk to Alex Veronica. She has been friends with me over a decade and we get into how she handles (or doesn't) breakups, which one stays with her the most, and her relationship with food. Also, we get a simplified recipe from her which helps explain why she prefers not to do "fine dining". She's funny, she's a dear friend, and she's got stories...enjoy Alex's It Gets Butter.

Kielbasa and "Mashed Potatoes":

"Cut up the kielbasa in skinny slices and fry with lots of onions and for the mashed potatoes just prep an instant pouch"

This episode of It Gets Butter we sit with Chef Patrick Gossett. He talks about the communal food he remembers and that still bring his family together, while giving us 2 recipes for us to use. We also talk about what he went through with his family when they found out their young daughter was diagnosed with cancer. The choices they had to make and the support that helped getting through it. Sit back, enjoy, and know there's others out there going through it to

Pasta Dough

• 2 Cups 00 flour, plus more for surface
• 1/2 tsp. kosher salt
• 6 large egg Yolks
• 1 tsp. Good olive oil

Combine all ingredients in mixer until combined, kneed on table and add flour if needed until a soft solid ball is formed that allows small indent from thumb.

Refrigerate for 2 hours before rolling out.

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Chicken pot pie

INGREDIENTS

Crust

• 1 refrigerated pie crust (2count), soften per instructions.

Filling

• 1/3cup butter or margarine
• 1/3cup chopped onion
• 1/3cup all-purpose flour
• 1/2teaspoon salt
• 1/4teaspoon pepper
• 1 3/4cups Chicken Broth
• 1/2cup milk
• 2 1/2cups shredded rotisserie chicken
• 2cups frozen mixed vegetables

INSTRUCTIONS

• 1

Bring crusts to room temperature by removing outer package and placing on your counter for 15 minutes. Heat oven to 425°F.

• 2

Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom, allowing any extra crust to hang over the edge.

• 3

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender.

• 4

Stir in flour, salt, and pepper until well blended.

• 5

Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

• 6

Stir in chicken and mixed vegetables until thoroughly combined. Remove from heat.

• 7

Spoon chicken mixture into crust-lined pie plate.

• 8

Place second crust over the chicken mixture. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim.

• 9

Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the outside edge. With your other thumb, push the pastry toward the outside to form a scalloped edge.

• 10

With a small knife, cut slits or shapes in several places in top crust to allow steam to escape while baking.

• 11

Bake 15 minutes. Then cover edge of crust with foil to prevent excessive browning.

• 12

Bake an additional 15 to 25 minutes or until the top crust is golden brown and filling is at least 165°F. Let stand 5 minutes before serving.

It Get Butter episode 2 with comedian Steve Miller, we find out his comfort food is a soup from his childhood (or so he thinks) called Sancocho Soup. We talk about the loss of one of his best friends and how he's still dealing with those feelings of loss. We also see him argue with himself through most of it, while I correct him on what his actual comfort food is.

Panamanian Sancocho soup

Ingredients:

2-3 Ibs chicken (bone-in pieces like thighs, drumsticks, or whole chicken cut up)

1 tbsp oil

1 medium onion,

chopped 4 cloves garlic,

minced 1 green bell pepper,

chopped 1 bunch culantro (recao) or substitute with cilantro if unavailable

1 Ib ñame (yam),

peeled and chopped into chunks 1-2 ears of corn, cut into rounds

1 carrot, chopped (optional)

1 green plantain, sliced thick (optional but traditional in some areas)

8 cups water or chicken broth

1 tsp oregano Salt and black pepper to taste

Fresh lime for serving

Optional: 1 chicken bouillon cube for extra flavor

Instructions:

Sauté base aromatics In a large pot, heat oil over medium heat. Add onion, garlic, and bell pepper. Cook for 3-4 minutes until soft and fragrant. Brown the chicken Add chicken pieces and lightly brown for 5-10 minutes. Season with salt, pepper, and oregano. Add water and culantro Pour in the water or chicken broth. Add the culantro leaves (whole is fine). Bring to a boil, then reduce heat to a simmer. Add root vegetables Add ñame, corn pieces, carrot, and plantain if using. Simmer for 40-60 minutes until chicken is tender and vegetables are soft. Adjust seasoning Remove culantro if desired. Add more salt, pepper, or a bouillon cube to taste. Serve hot Traditionally served with white rice, a lime wedge on the side, and sometimes hot sauce for extra flavor. Notes: Name gives the broth a slightly thick and creamy texture. Culantro is key to authentic flavor; cilantro can work if it's the only option, but use more to get close to the depth of flavor. For an extra-authentic touch, some regions add aji chombo (Panamanian hot pepper).