Cookbooks Archives - Page 4 of 6

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

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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.

Episode 169: Choosing Sides, Dish Drainers, and Holiday Food Traditions

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We just didn’t feel like talking about the news this time, so we talked about one of our favorite cookbooks by Tara Mataraza Desmond, Choosing Sides.

Then we discussed those ever-more-frequent times when we eat dinner for breakfast.

We talked about the role of a dish drainer in the kitchen. (Or not, Joy doesn’t have one; Marisa is devoted to hers.)

We did a segment on holiday food traditions, including Joy’s mom’s intergenerational nut bread. (Recipe follows)

At the market, we are buying celery.

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.

Nut Bread

Recipe courtesy of Joy’s mom, Judy Manning

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, 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.

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.

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 165: Parmesan casseroles, Election Night Eats, and “Stuff Every Cook Should Know”

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Joy's new book--a great gift! — Joy’s new book–a great gift!

This week in food news: The Funfetti Explosion (a topic near and dear to Marisa’s heart.)

What is for dinner? One night recently at Joy’s place it was Cauliflower Parmesan. And wow was it delicious.

We are less than one week out from election night. Marisa is having a pot luck (she’s thinking mac-n-cheese might be comforting enough for the occasion). Joy is in favor of sparkling wine. Too much sparkling wine. (What will you guys be eating/drinking? Tell us in the comments here.)

Joy’s latest book is now out: Stuff Every Cook Should Know. We think it’s the ideal stocking stuffer for people just starting to cook, whether they are recent college grads or people further along in their lives just now getting into the home kitchen.

This week at the market, we’re hitting up Mancuso’s Cheese Shop in South Philly for Italian specialities and fresh ricotta and mozzarella.

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

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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.

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 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.

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

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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.

Episode 157: Cold Soups, Instant Pots, and My Kitchen in Rome

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In food news, why are rotisserie chickens so cheap?

In our what’s for dinner segment, we talk up cold soups.

Now that we both have them, we rehashed the topic of the Instant Pot.

We dished about the summer Cookbook Club pick, Rachel Roddy’s My Kitchen in Rome.

And at the market, we are shopping with Primal Supply Meats.

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.

155: Cauliflower Pizza, Our First Podcast Birthday, Emily Pastor

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In food news, we talked about reports on what the Olympians are eating in Rio.

In our What’s for Dinner segment, Marisa teaches everyone the secrets to cauliflower crust pizza.

We celebrated our podcast’s first birthday by discussing our favorite topics of the first year.

Marisa interviews Emily Paster, author of the new book Food Swap.

And this week we are buying local peppers and talking about how we love to use them.

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.

153: Tonnato Sauce, Summertime Spirits, and Pies

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Marisa's blueberry peach pie — Marisa’s blueberry peach pie

Does the Cut Change the Flavor? NPR was interested in how slicing and dicing affects a food’s flavor and so are we.

We talked about tonnato sauce, that wonderful chilled Italian tuna sauce. And here’s the recipe:

Tonnato sauce (Adapted from Joy of Cooking)

Makes 2 cups

One 6-ounce can tuna packed in oil, drained
1 cup mayonnaise (homemade preferred!)
5 anchovy fillets, chopped
3 tablespoons drained capers
3 tablespoons fresh squeezed lemon juice
Black pepper to taste

Put everything in the blender or food processor and puree until smooth.

Do you switch up what spirits you drink in the summer? We do.

Summer pies! Marisa recently tried and loved this unusual pie dough recipe.

And finally, it’s time for peaches. We especially like those grown at Three Springs Fruit Farm.

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.