MTPR

Food Guys

Sunday 11:52 AM - 12:00 PM, Thursday 4:54 PM

From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, the Food Guys illuminate the culinary world each Sunday, in this 10 minute program produced by Montana Public Radio.

The Food Guys have also been featured on NPR’s Weekend Edition Sunday.

The theme song for "The Food Guys," is a Cole Porter song, "Sunday Morning Breakfast Time," played and sung by Porter himself.

The Food Guys Podcast
 

Ways to Connect

Recipe: Russian-Style Cabbage Rolls

Apr 23, 2017
Steven Depolo (CC-BY-2.0)

When Food Guy Greg Patent went to the grocery store recently, the beets he intended to buy looked tired, so his eyes began wandering over other produce possibilities. They stopped at green cabbage - crisp, fresh and glistening with droplets of water. Cabbage rolls were what he'd make.

Recipe: Baked Apples With Barley-Chorizo Pilaf

Mar 29, 2017
Hansbenn (CC-BY-2.0)

Food Guy Jon Jackson tries out New York Times writer Melissa Clark's apple-barley "get together"  and declares it delicious.  Clark's risotto-esque recipe was inspired, but not limited by, the kosher cooking of her grandmother, Ella, who cooked "the greatest hits of Jewish cuisine.  She could simmer up a tender matzo ball and some succulent pot roast, but I doubt she ever met a barley pilaf, let alone thought of making one herself."

Flickr user, Rooey202 (CC-BY-2.0)

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.

'The Food Guys' Recommend A Sugar Substitute

Feb 24, 2017
Edgar 181

The Food Guys discus the sugar alcohol, erythritol, which is virtually calorie-free and doesn't cause as large a blood sugar spike as sucrose or high-fructose corn syrup.

Faking Meat, The Chinese Way

Feb 12, 2017
Flickr user, Cory Doctorow (CC-BY-2.0)

From his travels in China, Food Guy Greg Patent reports that scientists there have for decades been perfecting the art of fake meat. Not only can they duplicate the flavor of duck, pork, chicken and fish - all from soy protein - they also create authentic color and texture, down to which direction the fake meat fibers run.

'Food Guys' Recipe: Plum Torte

Feb 5, 2017
Frank Vincentz (CC-BY-2.0)

Food Guy Greg Patent writes:

Once in a while a recipe catches on like wildfire and sends people straight to the kitchen.  One such recipe is Plum Torte, a simple-to-make butter cake topped with Italian prune plums, lemon juice, sugar and cinnamon baked in a spring-form pan.

Flickr user, Stacy Spensely (CC-BY-2.0)

What makes cottage fries irresistible? It's the caramelization. Whenever you bake or sauté carrots, onions or potatoes in oil or butter, you're  caramelizing - or oxidizing - the vegetables' own sugars, giving them a sweet nutty flavor and brown color. Thin potato pancakes, cooked in olive oil, covered, for 5-8 minutes on each side over medium heat, are the crunchy, delicious outcome of caramelization.

Recipe: Moroccan Lamb, Apple and Squash Tagine

Jan 7, 2017
Flickr user, Farther Along (CC-BY-2.0)

Food Guy Greg Patent writes:

Lamb is great with apples, and the following recipe – a Moroccan-style tagine – takes full advantage of Montana's bumper crop. You’ll need about 2 pounds of a tart apple variety. A tagine can refer to a specific cooking vessel or to the dish itself, in this case a kind of stew.

Cultivating The Coconut Craze

Jan 3, 2017
Franz Eugen Köhler's Medizinal-Pflanzen, 1896

There's a coconut boom going on: the versatile flesh of the fruit can be manufactured into substitutes for milk, cream and other cooking oils. The Food Guys, Jon Jackson and Greg Patent, point out that there are reasons to be concerned about the growing demand. Coconut farmers in Asia are among the poorest people in the world, and often, their trees are planted as a monoculture, a risk to farmer and the environment alike.

The Magic Of Miso

Dec 26, 2016
Flickr user, Christopher Paquette (CC-BY-2.0)

Miso's meaty umami quality comes from a multi-step process of fermentation, which serves two functions: large molecules get broken down into small, readily-digestable ones, and the fermentation develops a lot of flavor. When it comes to miso, think beyond soups. You can improve an otherwise bland gravy or marinade with it, too.

Unknown

Emily Dickinson's Black Cake

Greg Patent writes:

The poet Emily Dickinson prided herself on her skill as a cook, and she was extremely proud of her black cake. This is a scaled-down version of her recipe, which was quadruple this one, and baked in a milk pail.

Recipe: Welsh Tea Bread

Dec 14, 2016
Flickr user, oatsy40. (CC-BY-2.0)

Food Guy Greg Patent recalls:

"While I was hunting for immigrant bakers for my cookbook, “A Baker’s Odyssey,” I asked my Welsh friend and fellow Missoulian, Tottie Parmeter, if she might have a recipe she’d like to contribute.  She said she’d be delighted to show me how to make it, so here it is.

The texture of this Welsh bread is quite amazing, being both dense and light at the same time. For best results, make Bara Brith a day ahead.  The resting time makes it easy to cut the bread into thin slices with a serrated knife.  Serve with lots of butter and steaming cups of tea."

Saffron: Aromatic, Exotic - And Expensive

Dec 4, 2016
Saffron Threads
FLICKR USER, IAN (CC-BY-2.0)

Saffron is an aromatic, colorful spice that flavors Spanish paella, Italian risotto, and numerous Middle Eastern and South Asian dishes. It is also the most expensive spice in the world. The delicate yellow-orange saffron threads (i.e., stigmas) must be handpicked from the eponymous crocus, ideally on the day the flower blooms. The threads are then dried and often crushed. Since a little can go a long way, it's worth adding saffron to your spice rack, but make sure you buy it from a reliable source.

Zaletti, Perfect With Coffee Or Any Occasion

Nov 27, 2016
Zaletti
FLICKR USER, JOELLEHELLENIQUE (CC-BY-2.0)

Zaletti, crisp Italian cookies made with polenta, are perfect for dipping into coffee — or any occasion for that matter. Greg tested a zaletti recipe for his friend Julia della Croce, cookbook author and Forktales food blogger. The recipe is below.

The Art Of The Sauce

Nov 23, 2016
Pasta Carbonara
FLICKR USER, YOUNG SOK YUN (CC-BY-2.0)

From Bolognese to carbonara, a rich variety of pasta sauces keeps adventurous cooks busy and their friends delighted. The Italians may start a meal with a pasta course, but the Food Guys say it may be hard to resist filling up before the meat course. They do recommend selecting a sauce to match the pasta shape. For example, light sauces evenly coat long, thin noodles whereas thick, creamy sauces are best with wide noodles or tube pasta that can catch the sauce.

The Food Guys Say 'Cheese'

Oct 31, 2016
Flickr user, Stu Spivack. (CC-BY-2.0)

The Food Guys, Greg Patent and Jon Jackson, discuss cheese.

Marcona Almonds
FLICKR USER, JONATHAN PINCAS (CC-BY-2.0)

Tree nuts (e.g., almonds, walnuts, pecans) provide significant health benefits. In addition to good fats, they contain high quantities of vitamins, minerals and fiber. The Food Guys recommend eating a quarter cup of tree nuts each day, but they also recognize that prices can fluctuate depending on the environmental conditions and global market.

Apricot Jam
FLICKR USER, MICHAEL GEMINDER (CC-BY-2.0)

Winter is coming. Are you ready? The Food Guys recommend preserving the last of the autumn bounty by making jam, pickling, and dehydrating fruits and vegetables — even meat. It's easier than you think. Here are some helpful tips to get you started.

You Can't Beat A Babka, Especially If It's Apple

Oct 2, 2016
Babka, a Polish sweet yeast cake
Flickr user, Matt Baume (CC-BY-2.0)

After hearing 'cherry babka' mentioned in a play, Greg Patent was intrigued. Could there be an apple version as well? He looked through all of his cook books, and when he couldn't find any, Patent decided to invent one. From Greg and Dorothy Patent's 1999 book, "A Is for Apple," here's how to make apple babka.

Apples: A Munch Is More Than Bliss

Sep 25, 2016
Apple bounty
FLICKER USER, ALEXANDER LYUBAVIN (CC-BY-2.0)

Food Guy Jon Jackson waxes poetic about apples while Greg Patent discusses varieties to try this fall. Patent recommends that pie makers combine different types of apples. A mix of taste and texture will create a more interesting pie.

From Cake To Tart, Zucchini Has A Place At The Table

Sep 19, 2016
Herbed Zucchini, Summer Squash and Ricotta Tart
Flicker user, Teeny Tiny Kitchen (CC-BY-2.0)

An abundance of zucchini can leave gardeners and cooks overwhelmed at the end of summer. Stories abound of neighbors dropping off excess zucchini late at night, but the Food Guys recommend getting creative. From sautéed side dishes to chocolate cake, zucchini is highly versatile. Greg suggests the zucchini cheese tart recipe below.

Asian Green Beans: Getting Your Black Soy Sauce On

Sep 11, 2016
Flicker user, insatiablemunch (CC-BY-2.0)

Jon and Greg a share pet peeve: undercooked green beans in restaurants. "I think they wave a match near them to pretend to warm them up," says Greg. He prefers beans cooked just enough to bring out their flavor, but not so much as to create what Jon calls "the sodden cabbage effect."  Greg recommends basil pesto or miso as flavoring for blanched or sautéed green beans. Jon wonders where the strings in stringbeans have gone.

Recipe: Swedish Apple Pudding

Sep 4, 2016
Flickr user, Patrick Truby (CC-BY-2.0)

Late-summer apples have a thin skin and a gossamer flavor. They don't enjoy the endless shelf life of autumn's "storage" apples, but if you refrigerate them, you can easily pile up enough to make a big batch of  applesauce - or the following recipe. From Greg Patent's 2007 book, "A Baker's Odyssey: Celebrating Time-Honored Recipes from America's Rich Immigrant Heritage," here's how to make Missoulian Jody Anderson's recipe for Swedish Apple Pudding, an applesauce topped with a layer of sponge cake.

Three No-Cook Summer Sauces

Aug 28, 2016
Katrin Gilger (CC-BY-2.0)

The Food Guys are on a roll talking about no-cook foods that suit the heat of summer. This week, they recommend three types of sauces: pesto, vinagrettes, and mayonnaise.

Recipe For Rustic Fruit Galettes

Aug 19, 2016
Flickr user, Chip Smith (CC BY-NC 2.0)

“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.”
― Alice Walker.

During the "peach time" of summer, Food Guy Greg Patent loves raw peaches, either unadorned or served with crème fraiche or crème Anglaise. He's also partial to peach galette, a simple, rustic French tart. Recipes for peach galette, crème fraiche and crème Anglaise follow.

Summer Salads: Go Mediterranean

Aug 15, 2016
Flickr user, amrufn (CC-BY-2.0)

In summer, if you're trying to avoid heating up your kitchen, dinner salads can be a staple. Classic Niçoise salad has tomatoes, capers, green beans, hard-boiled eggs and cucumber over a bed of lettuce, and with the addition of some canned salmon or tuna, it turns into a meal. Greek salad's hallmarks include chopped ham, red onion, feta cheese, Greek olives and hard-boiled eggs, but as Jon points out, "you don't have to get carried away with adhering to some recipe." Be resourceful and creative.

Flickr user, Michelle Annette Trembley (CC-BY-2.0)

Food Guys Greg Patent and Jon Jackson let vegetables lead them around their local farmers markets. "Eggplant, corn, snap peas, green beans, leeks, onions, shallots, garlic, peppers, zucchini, mushrooms, tomatoes - summer vegetables don't require a lot of cooking."

Risotto With Fresh Herbs And The Ur-Wheat, Einkorn

Jul 26, 2016
Flickr user, Mark Nesbitt (CC-BY-2.0)

The Food Guys take a couple of shows to talk about einkorn, the ancient predecessor to modern wheat. Einkorn (rhymes with “fine corn”) means “one grain” in German. As with other ancient grains that have become trendy, the gluten structure of einkorn seems to suit some people better than that of modern bread wheat, Triticum aestivum. Einkorn boosters point out that, compared to bread wheat, it's low in starch and high in protein, and tastes nutty and earthy.

Cool Or Cooked, Cucumbers Are Not Merely Pickles

Jul 18, 2016
Flickr user, Núria-Farregut. (CC-BY-2.0)

"Since cumbersome is a word,
Cumber must have been a word,
Lost to us now, and even then,
For a person feeling encumbered,
It must have felt orderly and right-minded
To stand at a sink and slice a cucumber."

- excerpt from "Poem With a Cucumber In It," by Robert Haas

P.D.

Does saturated fat increase our risk of heart disease?  For forty years, doctors have advised Americans to avoid animal fats and stick to polyunsaturated vegetable oils, for heart health. But there's more and more skepticism about that recommendation. The Food Guys share news of a study from forty years ago which sheds new light on the topic.

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