The Baking Wizard

The Food Guys
5:00 am
Sun July 20, 2014

Rhubarb and Strawberry Galette

Strawberry-Rhubarb Galette (CC-BY-NC)
Credit 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:

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The Food Guys
6:00 am
Sun June 1, 2014

Pâte à Choux - Cream Puffs

pâte à choux, or cream puff pastry
Credit 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.

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The Food Guys
6:00 am
Sun May 25, 2014

Paella

Traditional preparation of paella
Credit 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.

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The Food Guys
8:00 am
Sun May 18, 2014

Peanuts

Franz Kohler's botanical drawing of the peanut plant (Arachis hypogaea)
Credit 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."

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The Food Guys
8:00 am
Fri May 9, 2014

Baked Polenta with Spinach and Leeks

Baked polenta with vegetables
Credit 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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The Food Guys
8:00 am
Fri May 2, 2014

The French Cook: Soufflés

Corn soufflé
Credit Taste of Home

5/4/14: This week on "The Food Guys:" Jon and Greg discuss Greg's new cookbook, The French Cook: Soufflés. Greg will be signing books and demonstrating the egg-whipping part of soufflé-making on Saturday, May 10th, 1:30pm, at Fact & Fiction Bookstore, 220 North Higgins Avenue, downtown Missoula.

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The Food Guys
8:00 am
Fri April 18, 2014

Eggplant, Baba ghanoush, and Moussaka

Heirloom varieties of eggplants
Credit Phoebe

4/20/14: This week on "The Food Guys:" Jon and Greg suggest simple recipes for baba ghanoush and moussaka, which are only two recipes among thousands that Syrians, Turks, Armenians and Indians possess for the mighty eggplant. 

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Gret Patent on "All Things Considered"
2:47 pm
Thu April 10, 2014

Americans, Just Get Over It And Make The Souffle

Even one fluffy forkful of souffle is a worthy reward for making the effort.
Kelly Gorham Courtesy of Kelly Gorham Photography

Originally published on Mon April 14, 2014 10:41 am

The souffle shares this in common with some of nature's most vicious predators: It can sense fear. This, at least, according to noted American chef James Beard, who once observed, "The only thing that will make a souffle fall is if it knows you're afraid of it."

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The Food Guys
8:00 am
Fri April 4, 2014

Buttermilk Pancakes

Credit Photoang23

4/6/14: This week on "The Food Guys:" Greg and Jon offer tips for making buttermilk pancakes. Flour, leavening, liquid, and a little bit of sugar are the basics, with two parts dry to three parts liquid ingredients. . http://www.thebakingwizard.com/

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Fun With Chemistry
8:00 am
Fri February 21, 2014

Candy and Caramelization

Credit Vegan Baking

February 23rd, 2014: Greg and Jon explore candy-making, caramelization, and the chemistry of cooking with sugar. 

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