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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Valentine’s Day is coming. We suggest a homemade meal–like pizza.
Quick reminder: We’re teaching a cooking class about making soup at the Philadelphia Free Library’s Center for Culinary Literacy on February 22 at 6 pm. Tickets are $15 and you can get them here.
In food news this week we talked about an NPR report that revealed Americans don’t care what scientists think about GMOs.
We talked about the kind of things that a good to make for brand new parents and a pretty neat online tool for organizing the process–Meal Train.
Valentine’s Day is coming up next week. What will you be eating?
And finally, at the market we are buying Brussels sprouts.
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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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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
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)
Frosting:
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.
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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.
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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.
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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A story on the website New Food Economy covered “big food’s” incursion into plant-based foods. Tyson Foods–a major player of the factory farming game–has invested in alt-meat maker Beyond Meat (whose product we talked about back in episode 149)
In our what’s for dinner segment, we talk about an all time classic: breaded chicken cutlets.
Dining out–reports from Talula’s Daily, Charlie Was a Sinner, Double Knot, and Mission Taqueria.
We dive deep into the stinking rose–garlic.
At the market this week, we’re buying quince.
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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.
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.
