MTPR

The Baking Wizard

Recipe For Rustic Fruit Galettes

Aug 19, 2016
Flickr user, Chip Smith (CC BY-NC 2.0)

“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.”
― Alice Walker.

During the "peach time" of summer, Food Guy Greg Patent loves raw peaches, either unadorned or served with crème fraiche or crème Anglaise. He's also partial to peach galette, a simple, rustic French tart. Recipes for peach galette, crème fraiche and crème Anglaise follow.

Recipe: Pumpkin Swirl Cheesecake Tart

Nov 22, 2015
Flickr user, EvinDC (CC BY 2.0)

Pumpkin Swirl Cheesecake Tart

You’ll need to make this tart a day or two ahead. The pastry needs a stint in the refrigerator before being rolled out, chilled, and baked. The filling goes into the baked shell and is baked for almost an hour and cooled partially in the turned off oven. The tart needs at least 6 hours in the refrigerator to set up properly.

Take Your Summer Squash and Stuff It

Jun 22, 2015
Photoshopped image of giant squash.
Ian Burt (CC BY 2.0)

Whether it's cute and spring-green or three feet long and perfect for batting practice, Greg and Jon have suggestions for how to cook or bake the zucchini left anonymously on your doorstep.

Flickr user, Miss Anna Lynn Martino (CC BY-NC 2.0)

“Well, art is art, isn't it? Still, on the other hand, water is water! And east is east and west is west and if you take cranberries and stew them like applesauce they taste much more like prunes than rhubarb does. Now, uh... Now you tell me what you know.” - Groucho Marx

Food Guy and Baking Wizard Greg Patent 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.

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.)

Rhubarb And Strawberry Galette

Jul 20, 2014
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 20, 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.

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.

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. 

Americans, Just Get Over It And Make The Souffle

Apr 10, 2014

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."

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/

Molten chocolate fudge cake, filled with marzipan, then covered in chocolate, almonds and more fudge-covered marzipan.
Flickr user, Vegan Feast Catering (CC BY 2.0)

Food Guys Greg Patent and Jon Jackson explore candy-making, caramelization, and the chemistry of cooking with sugar.

Soufflé Photos

Feb 14, 2014
Alpha from Melbourne

February 16th, 2014: Jon and Greg reveal the secrets to artfully photographing soufflés. (Hint: you'll need a lot of soufflés.)

Farro

Jan 17, 2014
Prairie Heritage Farm, near Power, MT

January 19th, 2014: Jon and Greg discuss farro, a category of ancient, low-gluten wheat first cultivated in the Fertile Crescent. Farro comes in three varieties - most farro imported from Italy to the U.S. is the emmer variety - and several forms, distinguished from one another by how much bran was removed from the grain. (Whole farro requires soaking before cooking.)  Greg suggests using farro as hot breakfast cereal and in soups, salads, side dishes and desserts.

http://mariaspeck.com/

Adding More Vegetables

Jan 10, 2014
University of Hartford

January 12th, 2014: Greg and Jon discuss ways to incorporate more vegetables, raw and cooked, into each meal, by structuring breakfast omelets, main dishes and soups around them.

Breakfast Cereal

Dec 27, 2013
Smithsonian Magazine

December 29th, 2013: Greg and Jon offer a skeptical review of a June 2012 Smithsonian article by Corby Cummer, titled: "Can Technology Save Breakfast: Cereal Companies, Maligned for Overprocessing, Are Now Using the Same Techniques To Put Some Nature Back in the Bowl."

http://www.thebakingwizard.com/

Duck Breasts

Dec 20, 2013
BBC

December 22nd, 2013: Jon and Greg suggest three ways to cook leftover frozen duck breasts. Greg's easy method: sauté the breasts, then reduce them with wine, spices, butter, mushrooms and herbs. Jon outlines the process of making duck pot pie. Greg grinds the discussion to a conclusion with spiced duck and pork sausage pattees.

http://www.thebakingwizard.com/

Pho, the Nectar of Vietnamese Street Vendors

Dec 13, 2013
Tom Bauer

December 15th, 2013: Greg and Jon paint in broad strokes an adaptation of Mai Pham's recipe for the Vietnamese soup, pho.

Butterflied Whole Chicken

Nov 22, 2013
Tom Bauer

November 24th, 2013: Jon and Greg give instructions for roasting a 3-5 pound butterflied whole chicken, basted with herb-garlic-butter paste.

http://www.thebakingwizard.com/

From Greg Patent's March 2010 "Yes, You Can Cook!" Missoulian column:

Roasted Butterflied Chicken

Alpha (CC-BY-2.0)

Food Guy Greg Patent, a.k.a. The Baking Wizard, points out the sticky spots involved in baking this classic French apple Tart Tatin:

Focaccia

Nov 8, 2013
Andrew Scrivani

November 10th, 2013: Jon and Greg distinguish the traditional Italian focaccia, which is not unlike pizza crust, from the fluffy stuff Americans call "focaccia bread."  http://www.thebakingwizard.com/

Foods We Hated, Then Loved

Nov 1, 2013

November 3rd, 2013: Greg and Jon reveals the foods that they detested, then came to enjoy: pizza, rhubarb, and organ meats.

Bitter is Sweet for Your Health

Oct 25, 2013

October 27th, 2013: Jon and Greg discuss a recent New York Times opinion piece by Jo Robinson called "Breeding the Nutrition Out of Our Food," which compares the phytonutrient content of wild plants with that of supermarket produce.

Dinnertime: Eating Habits

Oct 11, 2013

October 13th, 2013: This week, Jon and Greg discuss: eating habits; holidays; familial mealtime and cooking patterns; foods pushed on kids;  turkey as an afterthought;  fermentation; drying; salting;  feast-or-famine; and the smell of the school cafeteria. They're calling it "Eating."

Apples and Apple Pie

Oct 4, 2013
Greg Patent

October 6th, 2013: “Good apple pies are a considerable part of our domestic happiness” ~Jane Austen

Jon and Greg's annual homage to apples includes a discussion of apple pie.

recipe: Classic American Apple Pie (from Greg Patent's website, The Baking Wizard)

Breeding Bacteria on Factory Farms

Sep 27, 2013

September 29th, 2013: Jon and Greg discuss a New York Times piece by Mark Bittman on the practice of giving prophylactic doses of antibiotics to livestock, and how it accelerates the development of antibiotic-resistant bacteria.

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