Episode 255: Planning Around Vegetables, Instant Pot Chicken, and Ground Turkey

In food news this week, we talk about the recent news that the Philly Farm and Food Fest has been canceled.

In What’s for Dinner, we talk about planning our meals around the vegetables in our kitchens (Marisa was overloaded with bok choy and spent a week looking for ways to use them up).

In How’d you Make That, Joy revisits her Instant Pot chicken method and reminds us all that it’s a really great way to set yourself up for a week’s worth of tasty food.

Now, a controversial topic. Yes or no to ground turkey? Marisa loves it, but Joy can’t stand it.

And finally, in What We’re Loving, the magical onion salt from Trader Joe’s.

Don’t forget, the next Local Mouthful potluck is on Sunday, November 11. Leave a comment on this post if you’d like to join us!

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Episode 253: Chicken Ricotta Meatballs, Broccoli Tabbouleh, and Pasta Shapes

In food news this week, Brian Wansink of Cornell, known for media-friendly studies showing that people eat more out of larger bowls among other things, is out of a job.

In What’s for Dinner, we’re talking chicken ricotta meatballs.

In How’d You Make That? we discuss broccoli tabouleh.

What are your favorite pasta shapes? We share ours in this episode. Tell us yours in the comments.

And in what we’re loving, it’s fancy honey. Especially Old Blue Raw Honey.

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Episode 251: Soup, Sunflower Seed Butter, and Liana Ottaviani

 

It’s soup season!

In food news this week, we’ve got a preview of the fall issue of Edible Philly.

In our “What’s for Dinner” segment, we talk about all the soups we can’t wait to make this fall.

In our “How’d You Make That?” segment, Marisa walks us through DIY sunflower seed butter.

We visited Liana Ottaviani, manager of Fantes Kitchen Shop, and she shows us how she makes her family’s “red gravy.”

And in What We’re Loving this week, it’s sticky toffee pudding.

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Episode 244: Tempeh, Nicoise Thanksgiving, and the Alt New Year

In food news this week, we chat about an article sent to us by Local Mouthful listener Kathleen that covers meal kits migrating to grocery stores.

In our What’s for Dinner segment, it’s all about tofu’s less popular but more interesting cousin, tempeh.

Marisa recently hosted a genius summer dinner party that we’ve called Nicoise Thanksgiving.

We explore the question of whether September is the other New Year and talk about some resolutions for the fall.

And in What We’re Loving, we sing the praises of Trader Joe’s Sprouted Organic California Rice.

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Episode 214: Holiday Food Gifts Special

 

 

This week’s special episode is all about holiday gifts for people who love food.

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Episode 212: Pesto, Thanksgiving, Instant Pot Books

Happy Thanksgiving

Recently the Washington Post published a very sad story titled Why Americans Have Stopped Eating Leftovers. We want to help everyone love their leftovers again!

In this week’s What’s for Dinner segment, we’re talking about how to whip up no-recipe pesto from whatever you have on hand.

Happy Thanksgiving Eve, everyone. We go over the menus for what we’re making and serving this year. Here’s that story and recipe about Marisa’s gravy.

Have you seen all those Instant Pot cookbooks? We have a favorite. It’s Daniel Shumski’s How to Instant Pot.

In this week’s What We’re Loving, we talk about gigante beans.

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Episode 211: Winter Greens, Homemade Hummus, Reverse Engineering Restaurant Dishes

The latest version of Joy’s homemade hummus

 

If you are a regular listener, you know we love Melissa Clark’s recipes, both in the NY Times and in her many, many cookbooks. The Cut gave readers the inside scoop on how she makes it happen. (Spoiler alert: she has a dedicated recipe tester.)

Joy has been experimenting with different (read: easier) ways to make the incredible, smooth, creamy, dreamy hummus from the Zahav: A World of Israeli Cooking cookbook. Her latest tweak involves the Instant Pot.

As the cold weather descends (which it did very suddenly in Philadelphia), local salad greens typically become a memory. But some local farms are usual greenhouses to produce wonderful, salad friendly produce well into the off season. Joy and Marisa tell you where you can find it at our local markets.

How do you reverse engineer a restaurant dish? Joy and Marisa share their typical process.

In the What We’re Loving segment: Mini whisks.

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Episode 210: The Field Roast Cookbook, A Health Happy Medium, Preground Coffee

The best cup of coffee? The convenient kind.

 

In food news this week, more issues in the seafood section. A troubling AP investigation reveals that salmon from China is being processed by North Korean slave laborers.

At her sister’s urging, Joy found herself cooking from the pages of O Magazine … and everyone really liked the mushroom po’ boy sandwiches that resulted.

Field Roast, the grain meat purveyor known for its delicious faux sausages, has a new cookbook. We read it, but we haven’t cooked from it — yet.

It has now been six month since Joy was diagnosed with high cholesterol. And sometimes she gets so angry at healthy food she wants to throw it against the wall. Is there a happy medium that can be heart-healthy?

What are we loving this week? Marisa is all about pre-ground coffee–for some very persuasive reasons.

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Episode 208: Risotto, Smitten Kitchen Everyday, and Our JoC Potluck

A few of the delicious treats listeners brought to the potuck

Bad news for conscientious home cooking. Hey, Whole Foods shoppers: That free range chicken may be anything but. Ugh, we have bought so much of this chicken. Perhaps it’s time to buy more of our birds from Primal Supply.

In our What’s for Dinner segment, we sing the praises of homemade risottos. This is Marisa’s favorite recipe. Joy loves Cook’s Illustrated’s butternut squash risotto recipe but it’s behind the paywall. Also recommended: The risotto method/recipe described in Vegetarian Cooking for Everyone.

We’re totally smitten with a new cookbook: Deb Pearlman’s Smitten Kitchen Everyday. It has us running to the kitchen. Joy has already cooked this recipe twice with plans to make it a third time this week. It’s true that there are hundreds of terrific recipes on the Smitten Kitchen blog, but we are just fools for beautiful cookbooks and this one is pleasure to read for entertainment and info as well as to just plain cook straight out of.

So, we held our second Joy of Cooking potluck and guess what? It was even more fun than our first. A group of you listeners joined us to dig into so many delicious recipes from the book we probably wouldn’t have found on our on. Dishes included chicken cacciatore, savory leek pie, lentils with sausage, roasted cauliflower with golden raisins, curried rice with fruit and nuts, hacked tempeh, and kale with roasted delicata and pomegranate seeds.

We’re doing it again in January, and if you want in, tell us in the comments below to get on the invite list.

This week, we sing a love song to the soda stream. This one tool makes a big difference when it comes to have delicious nonalcoholic drinks at your finger tips.

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Episode 207: Bean Soups, Hardena, Cooking Ahead

Mmmmm …. Muesli

Did you guys know that Oliver Garden does a crazy promotion this time of year? Joy and Marisa discuss the relative merits of the chain restaurant’s “Unlimited Pasta Pass.”

In our What’s for Dinner segment, we’re talking about simple bean soups.

Joy and Marisa have lunch together at the recently refreshed Hardena, a classic Indonesian restaurant in South Philly.

We talk strategies for that all important home cooking habit: Cooking once and eating two or three times.

What we’re loving this week? Muesli.

Bonus link: Funny song parody “My Wife’s on a Healthy Diet.”

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