Episode 291: Joy and Dan Talk Tips

Not Joy and Dan. This is a stock photo.

Marisa’s on maternity leave. This week, we’re back with guest host and Local Mouthful audio editor Dan Call. (He’s also Joy’s husband.) They’ve been cooking together for 17 years and have learned a lot along the way. Today they’re sharing our most useful tips to make you happier, more confident, and more efficient in your kitchen.

Products in this episode:

Sheet Pans of Various Sizes

Racks

Deli Containers

Ice Cube Tray with Silicone Lid

Joy’s Beloved Electric Knife Sharpener

The Kitchen Scale We’ve Using for Many Years

The Amazing Oxo Squeeze Bottles

The Rancho Gordo Bean Club

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 290: Asian-inspired Recipes, Mussels, and Fall Food

Fall is here!

This week food writer and editor Jill Waldbieser will be standing in for Marisa as guest host.

In the food news this week: Would You Write a Cookbook for Next to Nothing? via the NY Times

In our What for Dinner segment, we’re talking Asian-inspired recipes. Especially this delicious Chicken Khao Soi from Bon Appetit.

In our How’d You Make That? segment, we’re talking mussels. Highly recommended: This terrific recipe from chef Renee Erickson.

It’s here! It’s here. Fall is finally here and we are talking about our very favorite fall foods.

And finally, in What We’re Loving, Jill is all about Daiya’s nondairy, coconut-based desserts.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 289: Black Beans, Pesto, and Podcasting

Betsy and Kate, hosts of The Dinner Sisters podcast

This week’s guest host is Kate Schulz, co-host of one of my most favorite podcasts, The Dinner Sisters.

In food news this week, an article from The Washington Post asks, Can Cooking Serve as a Balm for Depression?

In our What’s for Dinner segment, we’ve got Cuban-style black beans. Recipe here.

In How’d You Make That, we’ve got a dandelion green and pistachio pesto that works with any green, really. (See also: Walnut and parsley pesto.)

Joy and Kate gab about how hosting a podcast affect their home cooking.

And in What We’re Loving, it’s DIY kombucha. (For a good primary on how to brew your own kombucha, check out our friend Phickle.)

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 288: Easy Eggplant, Brassicas, and Made Fresh

Leigh Belanger
photo credit: Gabi Valladares

 Marisa is on maternity leave. This week’s guest host is Leigh Belanger, a writer, editor, and co-host of the new podcast, Made Fresh.

In Food News, we’re talking a Civil Eats article covering a plan from the World Resources Institute to halve food waste by 2030.

In our What’s for Dinner segment, Leigh tells us all about the streamlined eggplant parm she’s been making. No breading, no messy frying. She doesn’t work from a recipe, but it sounds a lot like this one. (Also it sounds delicious.)

In this week’s How’d You Make That? segment, we’ve got a novel take on cooking brassicas between two skillets on the stovetop.

Just like Marisa and Joy, Leigh is podcaster! Joy asks her about some episodes of Made Fresh. Topics include growing out of alcohol, how to pivot in work or life, and social media.

In the What We’re Loving corner this week, Leigh has a rec all you lunch-packing parents will want to know about. Nature’s Bakery fig bars.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 287: Mushroom Pasta, Biscuits, Climate Repair

Alex Jones likes ice cream.

This week, Alex Jones joins Joy as guest cohost.

In food news, we chew over a Washington City Paper article that examines the trustworthiness of Instagram’s so-called influencers.

In our What’s for Dinner segment, Alex tells us all about a delicious and easy sounding creamy mushroom pasta. (Alex improvises her version, but if you a recipe, this one can’t possibly be bad.)

In How’d You Make That, we look at biscuits, especially how the tall fluffy biscuits of the US South differ from those in the North. Alex was intrigued enough by this Atlantic article on the subject to start working on her own version. If you want to give it a try, remember: White Lily brand flour is 9% protein. According to SouthernKitchen.com, you can make your own self-rising White Lily facsimile by blending equal parts all-purpose and cake flour to get closer to that 9% number. To make it self-rising, add 1.5 teaspoons of baking powder and 1/2 teaspoons salt per cup of flour.

 Alex tells Joy about Jordan Fink, a landscape designer and permaculture practitioner in Portland, is trying to do to mitigate climate change. He’s on a mission to recruit volunteers to plant varieties of chestnuts (like chinkapins, something the Experimental Farm Network folks are also into) across the continent (something like a billion trees is his vision) to provide us with a food source that’s an alternative to grains and also sequester carbon. Would love to talk about this a bit and talk about how chestnuts may be used in place of staples like wheat, etc in home cooking. 

Some links if you want to learn more:

https://www.greatitalianchefs.com/features/chestnut-flour-tuscany-dishes

https://www.thespruceeats.com/make-chestnut-flour-from-whole-chestnuts-1338028

https://www.patreon.com/JordanFink

https://www.experimentalfarmnetwork.org/project/3

And finally, in What We’re Loving, Alex tells Joy about the new cheese powders from Old City Cheese Co., which can you use to upgrade the usual boxed mac and cheese!

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 286: Chickpeas, Cheese, and Honey

Honey!

Marisa is on maternity leave, so today I’m with guest host, Jenn Ladd, service editor at The Philadelphia Inquirer and former managing editor for Milk Street.

In food news this week, we discussed a recent piece from The Philadelphia Inquirer, all about local chefs working with butterfly pea flower. It’s a powder that turns everything a beautiful shade of blue. Read it here.

In our What’s for Dinner? segment this week we are talking about the ultimate pantry savior–chickpeas.

In our How’d You Make That segment, Joy describes her simple method for pan-fried tempeh. Good stuff, couldn’t be easier.

Recently Joy and Jenn worked together on this feature about honey. Trust us, you do not want to miss the incredible burger recipe featured here, which is packed with honey!

And in What We’re Loving, Jenn is smitten with cheese. Especially Montgomery’s Farmhouse Cheddar.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 285: Simplest Salmon, Freezer Chicken Meals, and Food Blogs in 2019

Summer Miller
photo credit: brycebridges.com

Today at the guest host mic, we welcome Summer Miller, author of the New Prairie Kitchen cookbook and associate editor at SimplyRecipes.com.

In our Food News segment, we talk about a very Edible Communities perspective on the Popeye’s fried chicken sandwich phenomenon.

In What’s for Dinner Summer tells us about her dead simple meal of the summer: Broiled salmon with easy-breezy sides.

In our How’d You Make That? segment, Summer talks us through a genius system she has for skillet chicken dinners that will save you from take-out on these busy back-to-school weeknights. Get the recipe and variations here.

Up for discussion: What defines a blog in 2019? Is it different from a website? Is Simply Recipes still a blog? Do you still read any food blogs (other than Food in Jars, of course)?

And in What We’re Loving, it’s all about Dry Cucumber Soda. Cheers!

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 284: Eggplant, Cold Noodle Bowls, and Kids

Are apples better than an expensive probiotic? Probably.

This week, Joy welcomes guest hone Jackie Botto!

In food news this week, we compare notes on an article in the Atlantic called The Best Probiotics. Trust us, click on the apple video in the article. Here’s the link.

In our What’s for Dinner segment, we talked all about eggplant. It’s worth turning the oven on!

In How’d You Make That? Jackie describes the Asian-inspired cold noodle bowls she can’t get enough of this summer. (Here’s one on Joy’s to-make list.)

With Marisa and her new kiddos on our minds, Jackie talks about the pleasures and challenges of feeing a little one–she’s got the heart of a food lover and picky eater in the house.

And finally, in What We’re Loving, it’s Trader Joe’s sauces–specifically the amba, zhoug, and toum.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 283: Chopped Salad, Carrot Salad, and Bon Appetit

Joy’s carrot salad

Molly Watson is back in the co-host chair this week!

In Food News, we over a San Francisco Chronical article about how SF chefs feel that the Impossible Burger has left them behind as business has boomed.

In our What’s for Dinner segment, we are all about chopped salads, especially for summer.

In our How’d You Make That? segment this week, the salad theme continues with a discussion of carrot salad with cumin, harissa, and pistachios.

We talk about the evolving media brand and magazine, Bon Appetit.

And in what we’re loving, Joy shares a tip she got interviewing Melissa Clark on her other podcast. It’s the only American espellete, Piment D’Ville. Buy it, use it, love it.

Episode 282: Ground Beef, Corn & Clams, and Some Assembly Required Meals

It’s definitely ice cream season.

Marisa is on maternity leave, so today I’m with guest host Casey Barber, writer, photographer, storyteller, road tripper, cat mom. (She’s also the author of Pierogi Love and Classic Snacks Made from Scratch.)

In today’s Food News segment, we talk about a recent essay published on Vice.com about easing economic anxiety with familiar food, in this case, Starbuck’s sous vide egg bites.

In our What’s for Dinner segment, Casey talks about how to deal with a large quantity of meat-CSA sources ground beef. She likes meatballs, lots of meatballs.

And in our How’d You Make That? segment Casey shares her go-to summer meal: Corn and clams all made on the grill.

Because he works the night shift, Casey and her husband don’t eat dinner together during the week. So she explains her approach to meal planning, which has many smart make-ahead, mix-and-match options built-in. She basically tells us how to plan for on-the-fly customization and meals on the go!

And in our What We’re Loving segment, it’s Ample Hills Creamery all the way. (Especially the “tour de chills challenge.”)

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.