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.

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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.

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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.

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Episode 277: Cauliflower Cakes, French Bread Pizza, and Veal

What’s the deal with veal?

This week, in the food news segment, we’re talking about a disturbing article from Metro UK about the cruel realities of cashew production.

In this week’s What’s For Dinner segment, we’re talking about cauliflower cakes, a recipe I got from the cookbook Vegetables Illustrated, but you can also find it here.

In our How Do You Make That segment, we revisit a childhood / 90s favorite: French bread pizza. LA area listeners, here’s that French bread pizza pop-up I mentioned. Also, the Smitten Kitchen recipe for “Pizza Beans.”

When was the last time you ate veal? If you’re like most Americans, it’s probably been a while if you ever eat it at all. What about cheese? Do you eat cheese? Because veal is a cheese making byproduct and what I learned reporting this article may make you consider buying some from your favorite cheesemaker.

Philly area listeners: Get your veal from Sue Miller at Birchrunville Farm. Find her at the Headhouse, Phoenixville, or Bryn Marr farmers markets.

And finally, in What We’re Love, it’s fresh ricotta. Yum. Marisa’s favorite is from Claudio’s.

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Episode 276: Turkey Tenderloin, Grilled Pizza, and Ethiopian Food

Grilled pizza

In food news: The FDA renders its decision on food expiration date labels. From 50 odd different descriptors, the FDA now recommends “best if used by.” But is it helpful? Story via WaPo.

In our What’s for Dinner segment this week, Marisa is talking turkey: Turkey tenderloin.

In “How’d You Make That?” We’re covering grilled pizza.

We also discuss Ethiopian food, recipes, and restaurants.

Instead of What We’re Loving, Joy is telling you about a kind of ice cream she is definitely not loving: Rolled ice cream.

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