February 2016 - Local Mouthful

Episode 130: Meal Planning Check In, Peanut Butter, Picky Eaters

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PNB — Marisa’s own homemade natural peanut butter

Here’s that New York Times article and recipe concerning out of season tomatoes. It puts forward the idea that local and seasonal is dead. We don’t think so, but we love slow roasted tomatoes just the same.

Marisa and Joy confess that their 2016 meal planning and vegetable consumption has been far from perfect.

Everybody loves peanut butter and neither Joy nor Marisa is any exception. Both favor the “natural” types, sugar free, over the big brand varieties.

We talk about cooking for picky eaters and how we hide things from them.

It’s mid winter, and few vegetables are in season. Sunchokes are among them, and that’s what we talked about this week.

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Episode 129: One Skillet Recipes, English Muffins, Anupy Singla

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anupy-singla-author-indian-food-recipes_large — Author and spice mogul Anupy Singla

Is souping the new juicing? The New York Times seems to think so. Us? Not so much. We think it’s pretty silly, but still fun to talk about! And here’s that other silly story about the “food” one juice bar owner “eats” in a day.

One skillet recipes to the rescue! We talk about our favorites. Here’s that magical one-pot pasta recipe from Martha Stewart that we talked about. Why don’t you share yours with us in the comments here?

We heart English muffins, especially homemade versions, particularly for breakfast sandwiches and as a vehicle for jam.

Marisa talked to Anupy Singla, cookbook author and founder of Indian as Apple Pie.

At the market, we’re buying fennel–a bright spot among seasonal winter ingredients. We cook it, we eat it raw, we sing the praises of its fronds. Marisa is partial to this unusual fennel gratin recipe from Food Network favorite, Ina Garten.

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Episode 128: Curries, New Orleans, and Kristina Erfe Pines

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Kristina-Erfe-Pines-1 — Spoonful magazine editor, Kristina Erfe Pines

First We Feast published a story about problems with the food media and we had points of agreement and disagreement.

Homemade curry. Joy took a class about Cambodian curry paste and made her own with a mortar and pestle. She talks all about her experience and about the benefits of fresh, homemade curry pastes in general.

Marisa went to New Orleans for the first time–she talks about her food and drink favorites there. She also explains the food company Zatarain’s (who hosted the press trip she was on) influence on the food culture there. She ate at Justin Devillier’s restaurant Le Petite Grocery and had a celebrity sighting there.

Joy interviewed Kristina Erfe Pines about her beautiful new lifestyle magazine, Spoonful. She told us all about the first Spoonful community event that will take place here in Philadelphia. And she teases some topics that readers will see in Spoonful’s summer issue.

What are we buying at the market this week? PA grown Bluefoot mushrooms.

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 127: Frittatas, Beloved Cookware, and Our New Cookbook Club Pick

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Marisa enameledcastiron — Marisa’s tower of cookware

Some restaurants are eliminated tipping. We talk about whether we think this is a good thing or a bad one. We also talk about our own tipping habits and why we have them.

We sing the praises of the frittata, the Italian omelette that is so good at absorbing all your leftovers and get dinner on the table fast.

Our favorite cookware includes pots and pan both cheap and expensive, including Le Creuset, Lodge cast iron, Rachael Ray, and Sitram. We talk about the specific features we look for when shopping. Marisa confesses to a cookware problem.

We’re excited to unveil our new cookbook club pick for February: The New Persian Kitchen by Louisa Shafia. Joy suggests you start with the date shake recipe.

We’ve schedule our first cookbook club pot luck event. Mark your calendar for March 20 watch/listen for details.

At the market, we’re buying full fat, plain organic yogurt. We tell you why.