Montana Public Radio

Greg Patent

Recipe: Russian-Style Cabbage Rolls

Apr 5, 2020
Steven Depolo (CC-BY-2.0)

When Food Guy Greg Patent went to the grocery store recently, the beets he intended to buy looked tired, so his eyes began wandering over other produce possibilities. They stopped at green cabbage - crisp, fresh and glistening with droplets of water. Cabbage rolls were what he'd make.

angel food cake
Quinn Kampschroer (Pixabay)

Food Guy Greg Patent writes about angel food cake: "If you want to create pure baking magic, and have an air-raising experience, make an angel food cake.  Air, and air alone raises it to cloud-like puffiness. How to manage that?  Read on to find out!

Recipe: Roasted Butternut Squash And Brussels Sprouts

Mar 15, 2020
Butternut squash
Nick Collins (Pixabay)

About the melding of sweet and sour flavors in this recipe, Food Guy Greg Patent writes: "Roasted butternut squash and Brussels sprouts, with a red onion sweet and sour sauce. It’s a terrific side dish to serve with a main dish meat or vegetable - and you make it ahead! I’m a big fan of sweet/sour dishes because they deliver a big punch of flavor. Just about every cuisine features something that’s sweet and sour. Think Chinese sweet and sour chicken, shrimp, or pork; or German Sauerbraten; or Italian agrodolce, where vinegar and sugar unite to bump the flavor of a dish up to new heights.

Saffron-tinged risotto alla Milanese
Conger Design (Pixabay)

Food Guys Greg and John react to a September 2018 article by J.M. Hirsch on the Milk Street blog titled "In Risotto alla Milanese, Speed Is a Key Ingredient."  Saffron-flavored risotto alla Milanese is a golden-colored dish that at its best is both creamy and al dente -  but that demands either vigorous stirring or nonstop hovering from the cook.

wheat
Kittidet Ratchata (Pixabay)

"The revival of ancient varieties of wheat is inspiring a new movement of agronomists, farmers, millers and bakers in the UK. They are coming together to develop and grow new kinds of wheat that do not need dousing with chemicals, to mill the grain in such a way as to keep taste and nutrition intact, and to bake loaves that are delicious and healthy."  - Wendell Steavenson

Recipe: Italian Cannellini, Chard And Barley Soup

Feb 23, 2020
Lebensmittelfoto (Pixabay)

While surfing the Internet for Italian recipes, Food Guy Greg Patent came across a Purgatorio beans and barley soup recipe by Marcella Hazan, the doyenne of traditional Italian cuisine. His eyes popped open at the word “Purgatorio.” Purgatory beans? What are they?

Chicken rotisserie
Negative Space Design (Pixabay)

Costco, the warehouse shopping club, is vertically integrating its loss-leader $4.99 rotisserie chicken production with a new, huge poultry processing complex in Fremont, Nebraska and poultry contracts with more than a hundred Nebraska farmers. Food Guys Jon and Greg react to a widely-cited 2018 article in Civil Eats about Costco's supply-chain experiment.

'The Food Guys' Say: Embrace The Bean

Feb 9, 2020
dried legumes and pulses
Ulrike Leone (Pixabay)

It's a new year, and The Food Guys are urging us to emulate the ancient Romans by cooking with beans. According to Jon Jackson, pulses and beans were so integrated into Romans' culture and cuisine that four prominent families got their names from one: Fabius (fava bean), Lentulus (lentil), Piso (pea), and Cicero (chickpea).

Who Put The Hole In The Doughnut?

Feb 2, 2020
Homemade doughnuts
Karolina Grabowska (Pixabay)

"They say that man cannot live by doughnuts alone, but I say: why not?"  - "Food Guy" Jon Jackson.

This week, The Food Guys sprinkle out bits of doughnut history and glaze them with doughnut-baking tips. It turns out that American-style doughnuts are actually Dutch, and they didn't always have a hole in the middle.

Baking Yeast: Which Kind Do You Knead?

Jan 26, 2020
sourdought starter
Thomas Bock (Pixabay)

The Food Guys react to a March 2018 post published at the Serious Eats blog by cookbook writer Stella Parks (BraveTart: Iconic American Desserts) titled "All Abouty Dry Yeast: Instant, Active Dry, Fast-Acting and More." 

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