Tag Archives: Toast

Toast Olivas ..::.. Crash Course Podcast #207

An abbreviated Crash Course welcomes Toast Olivas to the program to talk about his plans for 2018.

Looking back at Blizzard Bash ’15 ..::.. Crash Course #107

This week, we recap the 2015 Blizzard Bash. We catch up with Chad Markley regarding his run with Team Kansas to the team win, and then with Eric Mulay about Team Minnesota Style’s run to victory in the Qualifying Bracket.

We also discuss Brad Tice, and his selling-out of derby. But, he has one car left and he will be raffling off that 1975 Riviera at the Crash Course New Years Eve Bash in Waterloo Dec. 31!. Tickets are $100. A portion of what he brings in, Brad will generously donate back to the podcast for equipment and travel.

Don’t forget New Year’s Eve!

Crash Course Live: Blizzard Bash 2015 Bonus Content

Here are all our shows from Blizzard Bash 2015 (Kansas Expocentre, Topeka, Kansas) with Ultimate Derby!

Friday Update

Thursday Update

Heat Draws

Wednesday Update

Shaved Zucchini & Scate Pesto ..::.. Episode 33

Summer is here and that means fresh zucchini! Try this awesome, zucchini with pesto over toast with ricotta for a fresh, light summertime lunch. Also, a review of the new movie “Chef” and a discussion on Food Trucks. Then, French Onion Soup ala The Sequestered Tavern in Seneca Falls. Join Jim and Marilyn Bero for a half hour of food and fun.


1/3 cup pine nuts
1/4 cup olive oil
2 thinly sliced onions
to taste salt and pepper
16 chopped sage leaves
1/4 cup red wine or balsamic vinegar
1/4 cup sugar
Toast pine nuts in 350 degree oven
Saute onions in oil till lightly golden
Season with salt and pepper
Add: sage, vinegar and sugar, cook until caramelized
Add pine nuts
Serve toasted bread, rub with garlic and brush with olive oil


In a food processor puree 3 cups of parsley or scate, 1 tablespoon of roasted garlic or raw
2 tablespoons of pistachio nuts or roasted almonds, 2 tablespoons of parmesan, zest of 1 lemon and 1/4 cup of extra virgin olive oil


2 zucchini shaved to 1/8 thick pieces ( preferably on a Mandolin)
Blanch in boiling salted water for 1 minute
Drain, mix with 2 tablespoons pesto of your choice ( basil, parsley,etc)
Toast or grill slices of Italian bread
Rub with garlic, brush with extra virgin olive oil
Cover with a layer of part skim ricotta, top with zucchini, garnish with grated parmesan and serve


6 thinly sliced vadallia onions
Saute in 2 tablespoons of butter and 2 tablespoons of olive oil, cover and cook for 5 minutes over medium heat
Add finely chopped 1 tablespoon each of fresh sage, thyme, rosemary until light brown
Add 1 cup of whiskey ( Jack Daniel’s) cook until caramelized
Add 2 cups wate and 3 cups stock
Cook 30 minutes, taste, season with salt and pepper
Add more fresh herbs if needed
Grill slices of dense Italian Bread, rub with garlic, brush with olive oil
To Heat and Serve
In an oven proof individual soup crock,place a slice of grilled bread
Ladle soup over the bread
Place a thin slice of mozzarella cheese (Sauder’s) over the soup
Broil and serve
You can also fry bread slice if you desire, Sequester does


2 egg yolks,2 teaspoon sugar, beat for 1 minute
Add 1/4 cup marsala wine, place in a large metal bowl, heat over simmering water
Whisk until mixture thickens
Let cool in refrigerator
Fold in 1 cup of whipped cream
Pour over fresh sliced strawberries
Garnish with a sprig of mint