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
 

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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: 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.

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