Episode 114: Apples, Sauces, and Erica Strauss

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In today’s show we kicked off with some apple talk, covering our favorite apple varieties. We also discussed using apples in salad as well as cooking and baking with this fall fruit, too.

We shared our strategies for when kitchen inspiration fails us–which it often does.

Here’s that meatloaf recipe Joy mentioned and a link to the wonderful cookbook Mastering Sauces by Susan Voland that Marisa has been enjoying.

Here’s the “Yummy Sauce” Alana Chernila that Marisa mentioned.

This episode’s interview was with writer Erica Strauss of the blog Northwest Edible Life and book The Hands-On Home.

And finally, we talked about the virtues of eggs for dinner.

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Episode 113: Travel Special!

burger
An amazing double cheeseburger with a heap of homemade pickles from Pullman in Iowa City

In this special episode we set aside our usual format to talk about three recent travel destinations.

Last month, we visited the annual Natural Products Expo East together. Marisa had been before, but it was Joy’s first time to this enormous industry-only trade show. You’ll need to listen to the episode for our specific favorite items there, but here are some of the broad trends we saw there and dissect in this episode:

  • Meat sticks
  • Gluten free everything (We found one pasta we loved!)
  • Paleo baked goods (Should these even exist?)
  • Broccoli leaves/greens
  • Fermented things
  • Coffee kombucha
  • Camel milk (Yes, we tasted it.)
  • Crickets (Just one of us tasted it.)
  • Sea snacks
  • Bone broths (Really good ones!)
  • Jack fruit as meat substitutes

During her recent visit to Pittsburgh, Marisa fell in love with the Beans & Greens at Legends of the North Shore. She liked it so much that when she returned, she scoured the internet to find the recipe for this surprising dish. Here’s the recipe Marisa found.

She also enjoyed Max’s Allegheny Tavern and Pamela’s Diner, both for breakfast.

In Iowa City, Joy love the double cheese burger at Pullman’s Bar & Diner and her rye old fashioned at Clinton Street Social Club. Another highlight was Devotay‘s crispy poached egg.

Joy had an unplanned layover in the Atlanta airport, but enjoying a midday meal at One Flew South (highly recommended: the lentil soup) made the mishap all better.

Remember: We’re going to record our Thanksgiving episode soon so send us your questions ASAP. The comment section right here is a good place to leave them.

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Episode 112: Tacos, Olive Oil, and Tea with Alexis Siemons

Alexis
Tea maven Alexis Siemons

 

Something we read: is cabbage the new kale? Smoked, fermented, slow cooked, braised, stuffed and salad-ified. We don’t think cabbage was ever out of the limelight in our kitchens.

Tacos are a many splendored thing, and we talked all aspects of the classic: fillings, shells, salads, toppings. Sometimes we make them at home and sometimes we go out to eat them.

sassy bertolli bottle

The first installment in our new series on cooking fats is dedicated to: Olive oil! Marisa went to a tasting seminar this year and lays down some serious know-how about how to taste and choose the extra-virgin kind. Joy tells you her favorite fancy finishing oil.

Rainbow chard–it’s the vegetable Joy loves but cannot remember how to pronounce! We talk about the key to loving this nutrition powerhouse and all the ways we like to cook chard.

rainbow chard

An finally, our echo-y interview with Alexis Siemons. You should go and check out her blog. Do you have a special tea lover in your life? Consider ordering Alexis’ beautiful With Tea journal. It comes wrapped in a vintage handkerchief.

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Episode 111: Pumpkin Spice, Nonstick Cookware, Making Dinner with Molly Watson

Molly Watson
Food writer and cookbook author, Molly Watson

It’s October now, and pumpkins are on our brains (and our tables) this episode.

Starbucks added real pumpkin puree to its pumpkin spice lattes. We discuss. Did you know there’s such a thing as pumpkin spice Oreos?

Fall = potluck season. We talk about our past potluck experience (Marisa’s, extensive; Joy’s less so), favorite dishes, and the unspoken rules and regs of the potluck table.

Nonstick cookware. Yes or no? We are both users of teflon, though our feelings are indeed mixed. To get Marisa’s specific brand recommendation, well, you’ll need to listen to the show 🙂

Marisa visited food writer and cookbook author Molly Watson in San Francisco and the pair talked about her time in the Sunset test kitchen, solving the “dinner problem” with Munchery, and her story about home cooking that will appear in this year’s Best Food Writing. We love her latest book Greens & Grains.

At her farmer’s market, Marisa is scooping up all the heirloom type pumpkins while Joy cooks with pumpkin out of the can. Here’s that Ruth Reichl pumpkin recipe we talk about.

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