In food news this week, we discuss a recent NPR’s The Salt piece that addresses the difficulty of shopping for sustainable seafood, even with the help of all those guides.
Next up: Dinner, unrestricted. As Marisa’s husband shifts away from a low-carb eating style, she is free to add some grains glorious grains to their shared dinners.
Joy shares one of her current obsessions: Bagel Thursday at Essen Bakery in South Philly.
We also talk about meatloaf–there’s a new meatloaf cookbook, A Meatloaf in Every Pot, and a whole lot of opinions on the subject of this humble foodstuff. (Here’s a link to Joy’s favorite meatloaf recipe.)
At the market this week, we are buying some baby kale.
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.
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”?
Toast the sesame seeds in a dry pan over high heat until they look golden brown, and tip them into a bowl.
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.
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.
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.
Serves 4 as part of a meal; or 2 when eaten, gratifyingly, as they are.
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
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)
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.