The Baking Wizard

Flickr user, Miss Anna Lynn Martino

Greg gives instructions for his adaptation of an old Nantucket cranberry pecan muffin recipe. Thaw the butter, get some heavy cream and buttermilk, and hunt down your ice cream scoop.

(Broadcast: "The Food Guys," 2/22/15. Listen weekly on the radio at 11:50 a.m. Sundays, or via podcast.)

Cranberry Pecan Muffins

Greg Patent

Greg describes two baking workshops he attended recently, taught by pie baker Kate McDermott and pastry chef Mindy Segal. Greg learned that the fats he uses for pie crust - butter and rendered leaf lard - are also favored by McDermott, who keeps her mixing bowls, flour, and fats chilled till it's time to make pie dough.

Forthepeople1969

Greg shares his recent successful improvisation of two appetizers, or canapés, which he accomplished with some basic know-how and the ingredients in his freezer and cupboard. If you know how to make pâte à choux (cream puff) dough, a Mornay sauce, and blanched greens, you, too, can carry off these hors d'oeuvres with the panache of A Food Guy. Or, as Jon would recommend, just improvise your own.

Flickr user, Kim

Greg and Jon discuss Greg's recipe for crisp, gluten-free chocolate chip cookies, inspired by Ruth Wakefield's original Toll House "chocolate crunch" cookie recipe. Brown rice flour, tapioca starch and potato starch substitute for wheat flour. "For any chocolate chip cookie, you must refrigerate the dough at least overnight," Greg commands. "It's the magic of chemistry at work in your refrigerator."

Greg Patent

“Good apple pies are a considerable part of our domestic happiness” ~Jane Austen

Jon and Greg's annual homage to apples. Below is Greg Patent's recipe,  Classic American Apple Pie (from The Baking Wizard).

(Broadcast: "The Food Guys," 10/26/14. Listen at 11:20 a.m. Sundays or via podcast.)

Two Peas and Their Pod

Now that local strawberries and rhubarb are in season, Greg offers his recipe for strawberry-rhubarb galette.

(Broadcast: The Food Guys, July 20th, 2014)

Strawberry-Rhubarb Galette:

Greg Patent

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 The Baking Wizard.

Paella

May 25, 2014
Jan Harenburg

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.

Peanuts

May 18, 2014
Franz Eugen Köhler, from Köhler's "Medizinal-Pflanzen"

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?  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."

Rachel Yukiko Perez, Coconut Crumbs

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.

Baked Polenta with Spinach, Leeks and Ricotta

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