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

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.

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