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.

 

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Flickr user, Liji Jinaraj (CC BY-2.0)

Hazelnut Streusel Sweet Potato Pie

Greg Patent writes:

Sweet potato pies were very popular with 19th century cooks. Here's one with a terrific hazelnut streusel topping that is a great contrast to the smooth, creamy filling. This is one of the pies I make for Thanksgiving. Make it anytime sweet potatoes are in season.

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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: Lime-Avocado Cheesecake

Nov 19, 2017
Cheesecake
Flickr user kaz k (CC-BY-2)

Avocado-Lime Cheesecake with Oatmeal Brittle Crust and Gingered Blueberry Sauce

This is a rich, creamy, smooth, no-bake cheesecake with a crust made from oatmeal brittle, oats, and walnuts. A gingered blueberry sauce, sweetened with some of the powdered brittle, adds a zesty finish. Make the brittle first. You’ll have much more than you need for the crust and sauce, so you can enjoy leftovers as a special candy treat.

Recipe: Provençal Garlic Soup

Oct 1, 2017
Stu Spivak (CC-BY-2.0)

In an episode of "The French Chef" tv series titled,  "Steak Dinner For Four in Half an Hour," Julia Child introduced young Food Guy Greg Patent to a deceptively simple recipe for Aigo bouido, Provençal garlic soup. When Other Food Guy Jon Jackson encountered the same recipe in one of Child's cookbooks, he was taken aback by the first ingredient. "Two HEADS of garlic?!"

Yes, indeed. This sweet and delicious soup features two heads of garlic, fresh herbs, cloves, three egg yolks and olive oil.

Pasticceria Cucchi dal 1936 (CC-BY-2.0)

Julia della Croce, who blogs authoritatively about Italian food, first tried the dense, sweet bisciola (pronounced "bee-shee-OH-la") in Italy's Valtellina Valley. Known as biscieùla, pan di fich (“fig bread”), panun, or panettone valtellinese, it's denser than the brioche-like pannetone you'd find in Milan.

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