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!

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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.

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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!

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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.

Episode 281: The Best Ribs, Okra, and Dal

Molly Watson’s “Best Ribs Ever”

As Marisa’s maternity leave continues, Molly Watson, writer, cookbook author and editor in chief for Edible Communities, joins as guest co-host!

In food news this week, Joy and Molly discuss a recent Washington Post article concerning the new book, Burn the Ice: Is the Golden Age of Restaurants Over? The book is by Kevin Alexander, known by many as the writer of this now-infamous article.

In our What’s for Dinner segment this week, we’ve got Molly’s terrific Sichuan peppercorn baby back ribs.

In our How’d You Make That segment, we talk about the easiest, least messy way to make slime-free okra that everyone wants to eat.

In our Wildcard segment, we talk about dal. All the different types of dal we love. This is one of them.

In our What We’re Loving Segment, Molly tells us about Mexican chile peanut sauce. And here’s how she makes it:

  1. Toast about 1/2 cup peanuts in a frying pan over medium-high heat—keep swirling the pan once they start to color to last the evenly. Maybe 3 minutes. Put them on a plate to cool.
  2. Put the pan back on the heat. Add about 1/2 cup oil, 1/4 cup sesame seeds, 8 cloves garlic—roughly chopped is fine, 1 chopped onion, and a dozen dried arbol chiles.
  3. Cook until the onion and garlic are soft and the sesame seeds are lightly browned—5 to 10 minutes.
  4. Transfer to a food processor and let cool. Add a tablespoon of cider or red vinegar and a teaspoon of salt. Some oregano is optional, but not my thing.
  5. Puree until smooth. Then add the peanuts and pulse until just barely still a bit chunky.

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Episode 280: Summer Produce, Tea Couscous, Matcha

Matcha is magic!

This week, Joy’s cohost is Alexis Siemons, tea and wellness brand strategist at @teaspoonandpetals. Longtime listeners may remember her from Local Mouthful Episode 112!

In food news this week, we talked about Helen Rosner’s recent New Yorker listicle in which she shared her picks for the 10 best cookbooks of the century so far. Please tell us in the comments about what she got right, wrong, or overlooked!

In our What’s for Dinner segment this week, Alexis is all over that sweet South Jersey high summer produce. Specifically, heirloom tomatoes, peaches, and herbs. It’s kind of a perfect combo when you aren’t into cooking because it’s over 90 degrees again.

In our How’d You Make That? segment, Alexis shares a genius hack for more flavorful couscous: cook it in tea instead of plain old water. Bonus points if you add dried fruit that was plumped up by a soak in some tea.

Because Joy and Alexis are both slightly matcha obsessed, they gabbed about it the whole rest of the episode. Ippodo Tea is Alexis’ recommended source for matcha and matcha-making supplies. Philly area listeners, check out A La Mousse for matcha-flavored desserts. Joy can not recommend it more highly.

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 279: Indian-ish, Magic Shell, and Gardening

Guest host Emily Teel enjoys the berry bonanza in Oregon.

Marisa is on maternity leave so this week’s episode is cohosted by Emily Teel, Food & Drink Editor at the Statesman Journal and a freelance recipe developer in Oregon’s beautiful Willamette Valley. 

In our Food News section, we talk about an Eater feature, The Internet’s Secret Tropical Fruit Stand.

In our What’s for Dinner? segment, we’re talking Spinach and Feta Cooking like Saag Paneer from Priya Krishna’s cookbook Indian (-ish) That other cookbook Joy loves and said she’d link to: The Complete Indian Instant Pot Cookbook by Chandra Ram. Emily loves and recommends Vibrant India as an Indian cookbook.

On our How’d You Make That? segment, Emily walks us through a rainbow of variations on that classic ice cream topping, magic shell. (She started her adventures with this Pure Wow recipe.)

Emily tells us what it was like to move from a house with a concrete lot for a backyard to a place where she has oodles of land to garden her heart out. She talks about what kind of food she’s growing, the resources she’s looked to, and what she’s learning along the way.

And finally, in What We’re Loving, Emily sends a dispatch from the berry paradise that is Oregon.

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 278: Salads, Frittata, and Supermarkets

Shaking Tofu a la Andrea Nguyen

Marisa’s maternity leave has begun! First up in our series of guest co-hosts is Joy’s husband and Local Mouthful audio editor, Dan Call.

In food news this week, we talk about the case of a Florida couple that got an ordinance against front yard vegetable garden overturned. Via NPR’s The Salt.

In our What’s for Dinner segment this week, it’s all about salad. Joy is spending the summer experimenting with salad making and documenting on Instagram with the hashtag #thejoyofsalads. Especially Shaking Tofu from Andrea Nguyen’s Vietnamese Food Any Day.

In our How’d You Make that Segment, Dan walks us through his tried and true frittata making method. (Want a recipe? Here’s one I wrote for the Washington Post. This one is Marisa’s recipe from her new book.) Dan insists a frittata is no a recipe but a set of guidelines.

We also talk about our ongoing quest to find “our” supermarket and the things that make us like or dislike a particular grocery store.

And finally, in What We’re Loving, it’s local grains. Especially Pasta Lab pasta.

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.