Montana Public Radio


Pillsbury Bake-Off Prizewinner: Spicy Apple Twists

Dec 13, 2015

Spicy Apple Twists

This recipe won the Grand Prize and $25,000 for Dorothy De Vault in 1958, at the 10th Pillsbury Bake-Off, the same Bake-Off that included 19-year-old contestant, Greg Patent. It’s a simple recipe of pastry strips wound around apple wedges and baked.

Recipe: Apricot-Coconut Walnut Bars

Dec 6, 2015

In the Grand Ballroom of the Waldorf-Astoria Hotel in 1958, 19-year-old Greg Patent was one of ten Junior contestants in the 10th Pillsbury Bake-Off. Greg's entry: a highly adapted version of that old standby, the oatmeal date cookie.

Flickr user, Laurel F (CC-BY-2.0)

If a can of salmon or tuna is applying for squatter's rights in your cupboard because of the "BORING" cartoon bubble hovering above it, Food Guys Jon Jackson and Greg Patent have some suggestions.

Recipe: Pumpkin Swirl Cheesecake Tart

Nov 22, 2015
Flickr user, EvinDC (CC BY 2.0)

Pumpkin Swirl Cheesecake Tart

You’ll need to make this tart a day or two ahead. The pastry needs a stint in the refrigerator before being rolled out, chilled, and baked. The filling goes into the baked shell and is baked for almost an hour and cooled partially in the turned off oven. The tart needs at least 6 hours in the refrigerator to set up properly.

Braising: Easy, Hands-Off, And Nearly Foolproof

Nov 15, 2015
Flickr user, Russ. (CC-BY-NC-2.0)

From time to time, The Food Guys like to return to the basics of cooking. Braising is a technique of cooking tough cuts of meat like brisket. To become tenderized, the meat must reach an internal temperature of 200 degrees F, keeping the muscle fibers tender while melting collagen in the connective tissue.

The Fruit-Tree Of Knowledge: Apples

Nov 8, 2015
Flickr user, Anja J. (CC BY 2.0)

"And there never was an apple, in Adam's opinion, that wasn't worth the trouble you got into for eating it." - Neil Gaiman

Every autumn, Food Guys Greg Patent and Jon Jackson extol the virtues of Malus domestica.

Flickr user, cookbookman17 (CC-BY-2.0)

After repeatedly dry results, Food Guy Jon Jackson will no longer buy center-cut pork chops. "You can run into a certain dryness and the thing begins to look like shoe leather turning up at the edges. How can you keep pork moist?"

The Sheep Thrills Of Ground Lamb

Oct 25, 2015
Flickr user, Alpha. (CC-BY-2.0)

When you buy a portion of a locally-raised lamb, you'll win applause from The Food Guys, who encourage meat-eaters to avoid eating animals raised in concentrated animal feeding operations. Jon Jackson and Greg Patent think of ground lamb as "user-friendly," and they've got a list of easy-to-make dishes to back up the opinion.

1. Treat lamb like ground beef: brown it in a skillet with olive oil, onion, garlic, cumin, salt and pepper, combine it with hot rice, and serve with chutney.

Presto, Pesto!

Oct 11, 2015
Flickr user, Yannic Meyer. (CC-BY-NC-2.0)

When we think of pesto, it's usually the classic basil pesto of Northern Italy, pesto alla genovese, served over pasta.

Two Steelhead Recipes

Oct 7, 2015
Flickr user, Spappy.joneS (CC BY-NC 2.0)

Steelhead are "one of the most sporting and greatest-tasting fish in the world," declares Food Guy and fisherman Jon Jackson. If you're not prepared to freeze while fighting a cart-wheeling wild steelhead in an Idaho river this fall, you can still buy farmed steelhead, which the Monterey Bay Aquarium's Seafood Watch places in its "best choice" category for responsibly-farmed fish. Steelhead are sold as whole sides. They're not always de-boned; be sure to ask.