Montana Public Radio

food

Last spring, Barnes took home the gold in a national culinary competition.  The 23-year-old is now setting her sights on another big win: This time at the American Culinary Federation’s Student Chef of the Year competition.
Mike Albans

Katie Barnes is a big deal at the Missoula College culinary arts program. Her cooking skills have earned her national recognition.

Those who know her say Barnes is, without doubt, going places in the industry. But just over two years ago her professional future was anything but certain.

Two volunteers at Our Savior’s Lutheran Church in Bonner, Montana roll out lefse dough.
Rachel Cramer

Food can be a powerful connection to the people and places of our past, and help define who we are today. We may not dress like our ancestors or speak the same language, but some food traditions remain strong, especially around the holidays. But why is this?

Community Groups Encourage Butte Gardeners To Share Their Bounty
(PD)

Gardeners in Butte are being encouraged to share their bounty this week to help honor the 15th anniversary of the 9/11 attacks.

The service project, initiated by the National Center for Appropriate Technology, is called “Gleaning Gardens for our Community,” to provide food for those who don’t have enough to eat. 

Recipe: Swedish Apple Pudding

Sep 4, 2016
Flickr user, Patrick Truby (CC-BY-2.0)

Late-summer apples have a thin skin and a gossamer flavor. They don't enjoy the endless shelf life of autumn's "storage" apples, but if you refrigerate them, you can easily pile up enough to make a big batch of  applesauce - or the following recipe. From Greg Patent's 2007 book, "A Baker's Odyssey: Celebrating Time-Honored Recipes from America's Rich Immigrant Heritage," here's how to make Missoulian Jody Anderson's recipe for Swedish Apple Pudding, an applesauce topped with a layer of sponge cake.

Three No-Cook Summer Sauces

Aug 28, 2016
Katrin Gilger (CC-BY-2.0)

The Food Guys are on a roll talking about no-cook foods that suit the heat of summer. This week, they recommend three types of sauces: pesto, vinagrettes, and mayonnaise.

Recipe For Rustic Fruit Galettes

Aug 19, 2016
Flickr user, Chip Smith (CC BY-NC 2.0)

“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.”
― Alice Walker.

During the "peach time" of summer, Food Guy Greg Patent loves raw peaches, either unadorned or served with crème fraiche or crème Anglaise. He's also partial to peach galette, a simple, rustic French tart. Recipes for peach galette, crème fraiche and crème Anglaise follow.

Summer Salads: Go Mediterranean

Aug 15, 2016
Flickr user, amrufn (CC-BY-2.0)

In summer, if you're trying to avoid heating up your kitchen, dinner salads can be a staple. Classic Niçoise salad has tomatoes, capers, green beans, hard-boiled eggs and cucumber over a bed of lettuce, and with the addition of some canned salmon or tuna, it turns into a meal. Greek salad's hallmarks include chopped ham, red onion, feta cheese, Greek olives and hard-boiled eggs, but as Jon points out, "you don't have to get carried away with adhering to some recipe." Be resourceful and creative.

P.D.

Does saturated fat increase our risk of heart disease?  For forty years, doctors have advised Americans to avoid animal fats and stick to polyunsaturated vegetable oils, for heart health. But there's more and more skepticism about that recommendation. The Food Guys share news of a study from forty years ago which sheds new light on the topic.

Recipe: Spicy Rhubarb-Strawberry Chutney with Chicken

Jun 24, 2016
Flickr user, Jo (CC-BY-2.0)

Chutneys are one of the glories of Indian cookery. They can take from minutes to hours of cooking time and they offer all sorts of tastes. Fruits of all kinds find their way into chutneys. Some can be made into preserves, like sweet tomato chutney, bottled and kept indefinitely. Others are thick sauces and are eaten fresh with meats, vegetables, or fish.

'The Alchemy Of Baking' Explained

Jun 12, 2016
P.D.

“You can cook a piece of chicken, but it will still be just a piece of chicken. I prefer the alchemy of baking.”

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