Greg Patent

The Food Guys
5:00 am
Sun February 22, 2015

Recipe: Cranberry Pecan Muffins

Cranberry pecan muffins. (CC BY-NC 2.0)
Credit 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

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The Food Guys
5:00 am
Sun February 15, 2015

Grass-Fed Cows' Milk And Omega-3 Fatty Acids

An organic dairy farm pasture in Ecuador. (CC BY 2.0)
Credit Flickr user, Julia Rubinic

Greg and Jon discuss a 2013 New York Times article by Kenneth Chang titled "More Helpful Fatty Acids Found in Organic Milk." Chang writes: "Whole milk from organic dairies contains far more of some of the fatty acids that contribute to a healthy heart than conventional milk."  Greg distinguishes between omega-6 fatty acids, which abound in the typical American diet, and o

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The Food Guys
5:00 am
Sun February 8, 2015

Improvised Catalan Beef Stew, Inspired By Julia Child

Catalán-style beef stew. (CC BY-NC 2.0)
Credit Flickr user, Anna Lynn Martino

Beef stew with rice, onions, bacon, tomatoes and cheese: that's the basis for Julia Child's recipe for "Boeuf À La Catalane," or Catalan Beef Stew. It became the jumping-off point for an adaptation by Greg one night as he improvised on this "hearty dish from the Spanish Mediterranean corner of France," with "a green salad, French bread, and a strong, young red wine" the recommended accompaniment.

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The Food Guys
4:58 pm
Sun February 1, 2015

It's The Great Parsnip, Charlie Brown

Parsnips, Eastern Market, Washington, D.C. (CC BY 2.0)
Credit Flickr user, Mike Licht

Jon and Greg speculate that widespread under-appreciation of parsnips is due to their resemblance to "an anemic carrot."  Jon recalls the sweet and flavorful parsnips kept buried in a box of soil in the root cellar by his gardener father, the taste of which approached the mythic sweetness of mature parsnips left in the ground all winter. Greg suggests roasting them, puréeing with potatoes, deep-frying them as chips, or including them in a recipe for root-vegetable custard.

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The Food Guys
5:00 am
Sat January 24, 2015

Upper-Crust: The Baking Wizard Shares Tips From Other Bakers

Pie baker Kate McDermott, crimping a pie crust.
Credit 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.

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The Food Guys
5:00 am
Sat January 17, 2015

Do Gut Bacteria Tell Us What To Eat?

Scientists at Pacific Northwest National Laboratory are developing a model of the microbial environment inside the human gut. (CC BY-NC 2.0)
Credit Courtesy of Pacific Northwest National Laboratory

Greg and Jon continue their discussion of Ari LeVaux's online column, "Irony Alert: Artificial Sweeteners Make You Fat" with information from a second article cited by LeVaux: "Do Gut Bacteria Rule Our Minds?" by Jeffrey Norris, UC San Francisco -  itself summarizing new research review findings:

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The Food Guys
5:00 am
Sat January 10, 2015

Do Artificial Sweeteners Induce Glucose Intolerance?

Sugar dish. (CC BY 2.0)
Credit Flickr user, Steve Snodgrass

Jon and Greg discuss a November 2014 online column by Ari LeVaux, "Irony Alert: Artificial Sweeteners Make You Fat." LeVaux's piece examines recent findings, published in Nature, that mice who were fed artificial sweeteners in their water developed glucose intolerance.

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The Food Guys
5:00 am
Sat January 3, 2015

Recipe: Baked Quinoa With Poblano Peppers, Butternut Squash And Cheese

Parmesan and Quinoa Butternut Squash. (Adapted from “Joy of Cooking: All about Vegetarian Cooking”, by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker, Scribner, 2000 (CC BY-NC 2.0)
Credit Flickr user, Emily

(Broadcast: "The Food Guys," 1/4/15. Listen weekly on the radio at 11:50 a.m. Sundays, or via podcast.)

Notes below are taken from Greg Patent's March 4, 2008 "Missoulian" column, where Greg first introduced the recipe (bottom) that Jon Jackson has since adapted to include poblano and chili peppers instead of chard:

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The Food Guys
5:00 am
Sun December 28, 2014

Two Canapés: Improvising Your Appetizers

Wild salmon canapé , by Chef Kevin Doherty of Boston.
Credit 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.

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The Food Guys
5:00 am
Sun December 21, 2014

Greg's 2014 Favorite Baking Books

Greg rolls out a list of his favorite half-dozen new and classic baking books:

1. Rose Levy Beranbaum: "The Baking Bible"

2. "Maida Heatter's Book of Great Desserts"

3. Dominique Ansel: "The Secret Recipes"

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