Local Mouthful

Episode 279: Indian-ish, Magic Shell, and Gardening

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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

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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

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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

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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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Episode 275: Chicken Cutlets, Iced Drinks, Vegetable Cookbooks

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In food news this week, we talk about the ups and downs of Philly based Cook + Solo Restaurant Group. They won the James Beard Award for best restaurant of the year (Zahav) but recently shuttered The Rooster.

In our What’s for Dinner segment, it’s all about chicken cutlets.

In How’d You Make That, we’re talking iced drinks.

We also cover some of our favorite vegetable cookbooks.

In What We’re Loving this week, we sing the praises of rhubarb.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Episode 274: Asparagus Pizza, Quick Pickles, and Chopped Salad

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This week in food news, WaPo has word on a new vegan hot dog!

In our What’s for Dinner segment, we’ve got a spring-y take on pizza: Asparagus and ramp pizza. (Yeah, we know ramps are gone. You can sub garlic scapes or green onions!)

In our How’d You Make That segment, Marisa reviews quick pickles.

We also talk about chopped salads.

In What We’re Loving this week, we’re singing the praises of Starbucks Oatmeal, especially when you’re on the road!

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Episode 273: Turkey Meatloaf, Japanese Rolled Omelets, and Santa Fe Highlights

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Up first this week isn’t a dose of food news, but instead is a conversation about where we’ve been lately. Between Marisa’s book tour schedule, the cold we passed back and forth, and some family stuff, we weren’t able to find time to record in May. But now we’re back and hope to be for some time to come!

In What’s for Dinner, we talked turkey. Meatloaf, that is. It was one of the things that Marisa made to leave behind for Scott when she dashed through town and never fails her. One interesting difference between Joy and Marisa’s meatloaf techniques is that Joy always bakes hers on a cookie sheet, while Marisa is devoted to a loaf pan.

In How Do You Make That, Joy walks us through the slightly sweet but decidedly savory Japanese rolled omelet that she’s been making on repeat lately. The recipe comes from Melissa Clark’s Dinner: Changing the Game (which is also the Edible Communities book club pick for June!).

We were both recently in Santa Fe for a conference and shared some of our food experiences from that trip.

And finally, in what we’re loving, Marisa has a weird one. She’s really digging watered down fruit juice. It’s probably a pregnancy thing (because fizzy water gives her heartburn, she’s using plain water), but they are really hitting the spot these days.

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Episode 272: Rachael Ray, Black Beans, Weight Watchers

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In food news this week, Rachael Ray is back with new episodes of 30 Minute Meals.

We’re talking black beans times two: Fiesta black beans from the new Pescan cookbook. Also, Cuban-style Black Beans from Food & Wine. (H/t to The Dinner Sisters.)

Joy brings Marisa up to date on her Weight Watchers experiment.

What are we loving this week? Gold Rings Tortillas.

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Episode 271: Lasagna, Garlicky Bok Choy, and Edible Communities

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In food news, a friendly reminder to wash your avocados.

In our What’s for Dinner segment, we extol the virtues of a lasagna recipe that mixes tofu and cheese.

In How’d You Make That, we’ve got garlicky seared baby bok choy.

Joy’s got a new role with Edible Communities, and she’d love you to check out the cookbook club and podcast she’s doing over there.

And in What We’re Loving, Marisa is seriously into her kefir right about now.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Episode 270: Cod, Garbanzo Beans, and The Food in Jars Kitchen

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This week in food news: Some ambitious food banks in Canada are growing produce and farming fish to help feed the hungry.

In our What’s for Dinner segment, we’ve got buttery, lemony cod.

In our How’d You Make That? segment, we’re serving up flavorful garbanzo beans.

Marisa’s new book, The Food in Jars Kitchen, is out now and you should definitely find a copy!

And in What We’re Loving, this week it is sugar snap peas.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.