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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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.”
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”?
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.
We shared our 2017 cooking goals with you in this episode. (Please let us yours!)
And finally we went to the market for the ultimate January ingredient: Kale.
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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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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.
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This week, we allocated more time than usual to our “Food News” segment because we wanted to really get into Michael Pollan’s recent story for the New York Times magazine “Why Did the Obamas Fail to Take on Corporate Agriculture?”
On a decidedly lighter topic, we talked about meatballs in our “What’s for Dinner” segment. Specifically, how to break meatballs out of the meatballs-and-spaghetti mold.
Halloween is on Monday. We talked candy.
Geno’s Steaks in Philadelphia recently made a big change. And we like it.
Finally, at the market we’re buying up all the broccoli right now.
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Marisa is the master of the quick and easy sheet pan supper, and she shares some ideas and tips.
Washing the dishes–do you love it or hate it? We discuss methods and philosophies about this everyday chore.
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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.
Next week, the democratic national convention will descend on Philadelphia. And all the media outlets want to tell visitors where to eat. We talked over The Washington Post’s picks.
In our What’s for Dinner segment we talked about the merits of a classic Italian pairing, pasta and legumes. Joy is a fan of this recipe.
We went out of our usual subject area a bit to discuss the intersection of food and beauty. It isn’t a very far jump from scrutinizing food labels for artificial ingredients to looking at what’s in your shampoos and lotions, too. This discussion was inspired by one of Joy’s new favorite podcasts, Fat Mascara, which is all about beauty products and not about food at all.
We talk a lot about meal planning, but sometimes we don’t make it to the grocery store. What happens then? We share strategies for living off your pantry, fridge, and freezer supplies.
Tomatoes are starting to pop up at our farmers’ markets, and it’s one of the best things about this time of year.
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