The Baking Wizard http://mtpr.org en Rhubarb and Strawberry Galette http://mtpr.org/post/rhubarb-and-strawberry-galette <p></p><p>Now that local strawberries and rhubarb are in season, Greg offers his recipe for <a href="http://missoulian.com/lifestyles/food-and-cooking/rhubarb-strawberry-perfect-partners-for-tangy-sweet-galette/article_46fd46e6-f68f-11e3-ae7a-0019bb2963f4.html" target="_blank">strawberry-rhubarb galette. </a></p><p>(Broadcast: <a href="http://www.thebakingwizard.com/" target="_blank"><em>The Food Guys</em></a>, July 20th, 2014)</p><p></p><p>Strawberry-Rhubarb Galette:</p> Sun, 20 Jul 2014 11:00:00 +0000 Beth Anne Austein 22180 at http://mtpr.org Rhubarb and Strawberry Galette Pâte à Choux - Cream Puffs http://mtpr.org/post/p-te-choux-cream-puffs <p>6/1/14: This week on "The Food Guys:" Greg and Jon outline how to make cream puff dough, or pâte à choux. Step-by-step instructions are below. For more photos, go to <a href="http://www.thebakingwizard.com/a-paste-that-puffs/" target="_blank">The Baking Wizard</a>.</p> Sun, 01 Jun 2014 12:00:00 +0000 Beth Anne Austein 19542 at http://mtpr.org Pâte à Choux - Cream Puffs Paella http://mtpr.org/post/paella <p>5/25/14: This week on "The Food Guys:" Jon and Greg take up paella, the rice dish from Valencia, Spain. Spanish short-grained bomba rice is added to a paste composed of onion and grated tomato cooked in olive oil, and along with smoked paprika, a pinch of saffron, and chorizo, chicken or shellfish, the paella is cooked in such a way as to form a crust on the bottom of the rice. "Paella" refers to the round, shallow, polished cooking pan itself.</p><p></p> Sun, 25 May 2014 12:00:00 +0000 Beth Anne Austein 19482 at http://mtpr.org Paella Peanuts http://mtpr.org/post/peanuts <p>5/18/14: This week on "The Food Guys:" Where did peanuts come from? What's the biggest commercial use for peanuts? Who grows the most peanuts?&nbsp; What's the most prudent way to eat deep-fried peanuts? Greg and Jon dispel myths and reveal surprises about the legume known alternately as "groundnut," "peanut," and "goober pea."</p><p></p> Sun, 18 May 2014 14:00:00 +0000 Beth Anne Austein 19013 at http://mtpr.org Peanuts Baked Polenta with Spinach and Leeks http://mtpr.org/post/baked-polenta-spinach-and-leeks <p>5/11/14: This week on "The Food Guys:" Greg and Jon take up a favorite topic: how to incorporate more vegetables into every meal. Coleslaw, broccoli and cauliflower get some attention before they introduce the following recipe for baked polenta with spinach, leeks and ricotta.</p><p></p><p><strong>Baked Polenta with Spinach, Leeks and Ricotta</strong></p> Fri, 09 May 2014 14:00:00 +0000 Beth Anne Austein 18058 at http://mtpr.org Baked Polenta with Spinach and Leeks The French Cook: Soufflés http://mtpr.org/post/french-cook-souffl-s <p>5/4/14: This week on "<a href="http://www.thebakingwizard.com/" target="_blank">The Food Guys</a>:" Jon and Greg discuss Greg's new cookbook, <a href="http://www.factandfictionbooks.com/event/greg-patent" target="_blank"><em>The French Cook: Soufflés</em>. </a>Greg will be signing books and demonstrating the egg-whipping part of soufflé-making on Saturday, May 10th, 1:30pm, at Fact &amp; Fiction Bookstore, 220 North Higgins Avenue, downtown Missoula.</p><p></p> Fri, 02 May 2014 14:00:00 +0000 Beth Anne Austein 18055 at http://mtpr.org The French Cook: Soufflés Eggplant, Baba ghanoush, and Moussaka http://mtpr.org/post/eggplant-baba-ghanoush-and-moussaka <p></p><p>4/20/14: This week on "The Food Guys:" Jon and Greg suggest simple recipes for baba ghanoush and moussaka, which are only two recipes among thousands that Syrians, Turks, Armenians and Indians possess for the mighty eggplant.&nbsp;</p><p></p> Fri, 18 Apr 2014 14:00:00 +0000 Beth Anne Austein 17748 at http://mtpr.org Eggplant, Baba ghanoush, and Moussaka Americans, Just Get Over It And Make The Souffle http://mtpr.org/post/americans-just-get-over-it-and-make-souffle The souffle shares this in common with some of nature's most vicious predators: It can sense fear. This, at least, according to noted American chef James Beard, who once observed, "The only thing that will make a souffle fall is if it knows you're afraid of it."<p>The scientific validity of this statement is, of course, debatable — but it's undeniable that many Americans <em>are</em> deeply afraid of making that fluffy French dish. Thu, 10 Apr 2014 20:47:00 +0000 NPR Staff 17481 at http://mtpr.org Americans, Just Get Over It And Make The Souffle Buttermilk Pancakes http://mtpr.org/post/buttermilk-pancakes <p>4/6/14: This week on "The Food Guys:" Greg and Jon offer tips for making buttermilk pancakes. Flour, leavening, liquid, and a little bit of sugar are the basics, with two parts dry to three parts liquid ingredients. .&nbsp;<a href="http://www.thebakingwizard.com/" target="_blank">http://www.thebakingwizard.com/</a></p><p></p> Fri, 04 Apr 2014 14:00:00 +0000 Beth Anne Austein 16990 at http://mtpr.org Buttermilk Pancakes Candy and Caramelization http://mtpr.org/post/candy-and-caramelization <p>February 23rd, 2014: Greg and Jon explore candy-making, <a href="http://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html" target="_blank">caramelization</a>, and the chemistry of cooking with sugar.&nbsp;</p><p></p> Fri, 21 Feb 2014 15:00:00 +0000 mtpr.org 13778 at http://mtpr.org Candy and Caramelization