MTPR

Greg Patent

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.

Recipe: Cherry Clafouti

Jul 30, 2017
Flicker user, Jessica Spengler. (CC-BY-2.0)

It's Flathead cherry season in Montana, and the Food Guys are on a cherry clafouti kick.  "If you have access to Flathead cherries, now is one of those moments in your year that will only last a few weeks," urges Food Guy, Jon Jackson. Clafouti, the simple French dessert, features a custard base topped with fresh cherries and it's perfect for late July and early August.

Recipe: Baked Apples With Barley-Chorizo Pilaf

Mar 29, 2017
Hansbenn (CC-BY-2.0)

Food Guy Jon Jackson tries out New York Times writer Melissa Clark's apple-barley "get together"  and declares it delicious.  Clark's risotto-esque recipe was inspired, but not limited by, the kosher cooking of her grandmother, Ella, who cooked "the greatest hits of Jewish cuisine.  She could simmer up a tender matzo ball and some succulent pot roast, but I doubt she ever met a barley pilaf, let alone thought of making one herself."

'Food Guys' Recipe: Plum Torte

Feb 5, 2017
Frank Vincentz (CC-BY-2.0)

Food Guy Greg Patent writes:

Once in a while a recipe catches on like wildfire and sends people straight to the kitchen.  One such recipe is Plum Torte, a simple-to-make butter cake topped with Italian prune plums, lemon juice, sugar and cinnamon baked in a spring-form pan.

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.

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