Episode 181: Stromboli, Malted Milk Powder, and Healthy Recipe Makeovers

Today in food news, we keep it local and talk about a new restaurant in Philly, Rooster Soup Company.

In our What’s for Dinner segment we talk about stromboli, both restaurant and homemade.

We talk about the wonderful and versatile ingredient, malted milk powder.

We explore the questionable wisdom of giving classic dishes “healthy” makeovers.

And finally, at the market we found Mini Shokichi Squash.

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Episode 180: Empanadas, Soup Dumplings, Heather Thomason

Primal Supply Meats’ Heather Thomason in her natural environment …

In food news, did you know that Alice Waters and Jacques Pepin kind of hate Top Chef? (We like the show but they make some strong points!)

In our What’s for Dinner segment, this week we’re talking empanadas.

Given it’s the dead of winter, we are trying to eat plenty of soup dumplings. We share our favorite spots to slurp them here in Philly.

We sat down with Heather Thomason of Primal Supply Meats to talk about local meat, butchery, and running an old-fashioned kind of business in the internet age.

At the market this week, we’re buying one of our many favorite winter citrus fruits: grapefruits.

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Episode 178: Faux Meat, A Soup-Making Session, and author Stephanie Weaver

Our guest’s new book about healing headaches

This week, the news we discuss is about our podcast. Local Mouthful is now also an FM radio show. In Philadelphia and Camden, you can hear us every Wednesday at 6:30 pm on WPPM 106.5 FM. It’s Philly CAM’s radio station. Philly CAM is a wonderful community access media center with a radio studio, a TV studio and tons of affordable classes to learn how to make your own media. (Joy learned a lot about radio making and audio editing in a class there last winter.) Check it out!

We talked about “plant based burgers” including one hot new product that Joy and Marisa taste-tested.

Have you ever wanted to learn how to cook without a recipe? We’re teaching an improvisation Soup Class at the Philadelphia Free Library’s Center for Culinary Literacy on February 22 at 6 pm. In this hands-on session, we’ll teach you a few adaptable formulas so you can make soup with whatever you have on hand. And we’ll enjoy the fruits our labor together! Tickets are $15 and you can get them here.

We have an interview with Stephanie Weaver, author of The Migraine Relief Plan: An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health

And finally, at the market, we are stocking up on apples.

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Episode 177: Carrot Ginger Dressing, Make Good Baked Goods, and Cooking Secrets of Adulthood

We need to get our hands on this book …

In food news this week, we really enjoyed the New York Time’s profile of Ruby Tandoh “Ruby Tandoh Just Wants You to Eat What You Love” (Ruby was the GBBO 2013 runner up.) We especially liked her views around “clean eating.”

What’s for dinner this week? All kinds of stuff slathered in carrot ginger dressing.

The latest in Joy’s renovation saga involves neighbors complaining about the noise. Joy made them a “make good baked good.” Joy made her neighbors her mom’s nut bread, recipe below. Marisa favors this applesauce loaf for such occasions. What quick goodies do you all make to say “thank you” or “I’m sorry”?

Friend-of-the show Kristin Donnelly blog a list of her top “Cooking Secrets of Adulthood.” Naturally we wanted to weigh in with our own. (What are yours?)

And finally, at the market, we are buying raw nuts. (Use them in nut bread!)

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Nut Bread

Makes five 3-by-5 inch mini-loaves

1¼ cups whole milk

1 cup sugar

1 egg, beaten

3 tablespoons vegetable oil

2½ cups all-purpose flour

3½ teaspoons baking powder

1 teaspoon salt

1 cup walnuts or pecans, coarsely chopped

Preheat the oven to 350°. Coat five 3-by-5 inch loaf pans with oil or nonstick cooking spray.

In a large mixing bowl, combine the milk, sugar, egg, and vegetable oil. Stir well to blend. In a separate mixing bowl, combine the flour, baking powder, and salt and whisk well.

Add the dry ingredients to the wet ingredients and stir until combined. Fold in the nuts, and then divide evenly among the prepared baking pans.

Transfer to the oven and bake until the loaves are light golden brown on top and a toothpick comes out clean when inserted in the center, about 20 to 30 minutes.

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Episode 175: Nigella’s Noodles, Avocado Oil, and Costco

Blood oranges photo from Marisa’s blog, Food in Jars

In food news this week–Did Taco Bell become a health food spot when we weren’t paying attention? Business Insider thinks so.

Marisa has a recipe recommendation for us–Nigella Lawson’s Cold Soba Noodle Salad.

We present the next segment in our ongoing series of cooking fats: Avocado oil.

Have you ever wondered if a Costco membership is worth it? So has Joy. She asks Marisa to give her some pointers before she goes to the store to find out for herself.

Finally, at the market this week, we are buying oranges.

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Nigella's Soba Noodles with Sesame Seeds

Ingredients

  • 1/3 cup sesame seeds
  • salt
  • 8 ounces soba noodles
  • 2 teaspoons rice vinegar
  • 5 teaspoons soy sauce
  • 2 teaspoons honey
  • 2 teaspoons sesame oil
  • 5 scallions

Instructions

  1. Toast the sesame seeds in a dry pan over high heat until they look golden brown, and tip them into a bowl.
  2. Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to package instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining.
  3. In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey, and oil. Then finely slice the scallions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.
  4. Leave the sesame seed noodles for about half an hour to let the flavors develop, although this is not absolutely necessary or sometimes even possible.
  5. Serves 4 as part of a meal; or 2 when eaten, gratifyingly, as they are.
http://www.localmouthful.com/2017/01/11/episode-175-nigellas-noodles-avocado-oil-costco/

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171: Pierogi, Gifts for the Kitchen, and Dessert

parsnipcake
Parsnip cake!

A recent segment on NPR discussed an interesting statistical correlation between the days of the month when food stamps/EBT were distributed and the reduction of drunk driving accidents. Read or listen here

What’s for dinner this week? Homemade Pierogi! Marisa made the terrific recipe from the cookbook Good and Cheap.

The season of gift giving is upon us. We talked about some of our favorite homemade edible gifts last year (episode 117), but wanted to hit on some of our favorite gifts for the kitchen. (Here’s a link to that wooden tool write up in Bon Appetit Joy couldn’t remember in the moment.)

We also talked about our dessert eating habits, and wrapped things up by going to market for persimmons.

Speaking of dessert: Last week, a lot of you asked for Joy’s parsnip cake recipe.

Here it is:

Parsnip Cake with Maple and Toasted Pecans

makes one 8-inch cake

Cake:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
1/2 cup sugar
3 tablespoons maple syrup, grade B
1 egg, beaten
1/2 cup sour cream
2 cups peeled and shredded parsnips (about 3 medium parsnips)

Frosting:
1/2 cup confectioners sugar
2 tablespoons unsalted butter, softened
1/4 teaspoon salt
3 tablespoons maple syrup, grade B
1/2 cup pecans, toasted and chopped

1. Preheat the oven to 400 degrees. Butter and flour an 8-inch cake pan.

2. Add the flour, baking powder, baking soda, and salt to a mixing bowl and whisk well to combine. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and maple syrup and beat on medium speed until light and creamy, about 2 minutes. Add the egg, and beat until incorporated, about 20 seconds more.

3. Add about one-third of the flour mixture and mix on low until just combined, about 10 seconds. Add half of the sour cream and mix until just blended, about 5 seconds. Alternate adding half of the remaining flour mixture, the remaining sour cream, and the remaining flour, mixing just long enough to combine after each addition. Using a spatula, gently fold in the parsnips. Pour batter into the prepared cake pan, and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

4. Make the frosting: In bowl of a stand mixer outfitted with the whisk attachment, combine the confectioners sugar, butter and salt. Beat on medium until the butter is incorporated into the sugar with no large lumps remaining, about one minute. With the mixer running on low, slowly stream in the maple syrup one tablespoon at a time. Increase the speed to medium and beat until the frosting is fluffy, about 2 more minutes.

5. When the cake has cooled completely, frost just the top, leaving a half-inch border around the edge. Sprinkle the frosting with the pecans.

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168: Barbecue Styles, Impulse Buys, Emotional Eating

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In food news this week, we talk about a piece that Joy wrote for the Philadelphia Inquirer on the intersection of food and science.

In our what’s for dinner segment, we talked about regional barbecue styles and sauces and some tips for making barbecue inside during the winter months.

Do you succumb to impulse buys at the supermarket? Do you diverge from your list? Do use a list? We talk about why we pick up unplanned items and how to combat it.

Emotional eating. In the wake of the election, some people can’t eat because of the stress. Others turn to food for comfort. We talk about the role of emotional eating and how we try to keep it in check.

At the market this week, we’re buying sweet potatoes.

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Episode 161: No-noodle Lasagna, Nutrition Upgrade Challenge, Cooking with Chickpea Flour

no-noodle-lasagna
No-noodles here. Just celery root, mushrooms ragu, and cheese!

This week in food news, we learned that stress overrides the benefits of healthful eating on NPR’s The Salt blog. Not cool, stress. Not cool.

Joy sings the praises of a recipe from Modern Potluck, whose author Kristin Donnelly we had on a short while back. (It’s the No-noodle Lasagna made with celery root instead of pasta!)

If 30 day challenges like “The Whole 30” are not your speed (and they are certainly not ours) but you are into improving your nutrition, try the Nutrition Diva’s 30 Day Nutrition Upgrade Challenge. You will definitely eat more vegetables and you don’t have to eliminate anything. It’s a food-positive, weight neutral approach to nutrition.

Joy and Marisa trade tips on cooking with chickpea flour and talk socca and crepe making.

We hope we aren’t bad feminists but we pack our husband’s lunches. We think our tips and strategies could help you pack your own, your kids’, your husband’s too.

At the market we scored some honeynut squash–reported to be more than 10 times sweeter than butternut!

Here’s that link to Joy’s lentil and chicken soup recipe.

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Episode 160: Delicata Squash, Old Cookbooks, and Running a Love Story

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In the food news, we all recently learned that decades back “big sugar” paid off the scientific community and that’s how those of us who grew up in the 80s and 90s came to eat our weight in Snackwells.

In our what’s for dinner segment, we talked up the many pleasures of the ultra seasonal, blink-and-you’ll-miss-it delicata squash.

Joy’s getting ready to move. As she declutters her basement she’s finding forgotten cookbooks that have been packed away for years–and loving them.

Marisa talks to the amazing Jen A. Miller about her new memoir, Running a Love Story.

And we leave you with a snack-size discussion of one of autumn’s most splendid treats: Asian pears.

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Episode 158: Breakfast for Dinner, Immersion Circulators, Kristin Donnelly

ModernPotluck

In food news, the Associated Press published a story Massimo Bottura using leftover food from the Olympics to feed the homeless in Brazil.

Love it or hate it, breakfast for dinner remains a hot topic in home cooking.

We both have immersion circulators but we tend to use them in very different ways. We compare and contrast.

Joy talks with Kristin Donnelly about her wonderful new book Modern Potluck.

And at the market this week, we’re buying grapes.

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