MTPR

Greg Patent

Pasta With Kale Sauce: It's Easy Being Green

18 hours ago
First leaves on lacinato kale
Flickr user, Redmudball (CC-BY-NC-2.0)

The Food Guys summarize Joshua McFadden's "superbly simple" 2018 recipe for pasta with kale sauce, which was inspired by a dish at London's River Cafe. Its vivid green color, from lacinato kale, makes it a converation piece.

Recipe: Falafel With Tzatziki Sauce

Oct 6, 2019
Falafel-making
Vera Yu and David Lee (CC-BY-2.0)

Jon: "Greg, I know you publish a lot of recipes, but falafel? Where’d you come up with falafel?"
Greg: "I think the Egyptians came up with it about a thousand years ago."

The Egyptians may have used fava beans, but today, you can find falafel made of dried chickpeas at cafes and food stands around the world. Read on for 'Food Guy' Greg Patent's recipe for falafel with tzatziki (cucumber-yogurt) sauce.

PD (U.S.F.D.A.)

If you're in the habit of reading labels,  you've noticed some recent style changes: bigger, bolder print, new serving sizes, updated nutritional "daily values," and more. That's because food manufacturers are complying with new labelling rules issued by the U.S. Food and Drug Administration.  'Food Guys' Jon Jackson and Greg Patent wonder if the new labels will lead Americans to drink less soda pop, or to ask why there's sugar in cans of beans and jars of pickles.

'The Food Guys' Ponder The Mysterious Frim-Fram Sauce

Sep 22, 2019

"I don't want French fried potatoes, red ripe tomatoes

I’m never satisfied
I want the frim fram sauce and the ossynfay 

With shafafa on the side."

Jon Jackson and Greg Patent dissect the enigmatic lyrics of a Nat King Cole song in this Ken Nordine-esque edition of "The Food Guys."

Recipe: Gâteau Breton

Sep 15, 2019
Flickr user, Rebecca Siegel. (CC-BY-2.0)

Brittany is well-known for its butter -- as is this small Breton cake, which uses eight ounces of butter to nine ounces of flour.  You can quickly whirl together its five ingredients in a food processor. Greg Patent first tried Gâteau Breton on vacation in San Francisco and was enchanted by its slightly chewy texture and Wall Of Butter wallop.

When Old-Fashioned Applesauce Gets A Little Too Old

Sep 8, 2019
Linda (CC-BY-NC-2.0)

If you're a Food Guy, now is the time to clear out last year's homemade applesauce from your cupboard, to make way for this year's batches. Applesauce lasts a long time -- even longer when you freeze it -- but you'll make headway on the old stuff if you start using it as a topping on pancakes or yogurt, or as a milk substitute when you bake cakes, muffins and some pies and cookies.

Glorious Green Pesto Is Simple To Make

Sep 1, 2019
Elise Roedenbeck (CC-BY-NC-2.0)

Pesto is a gooey, thick, grey-green Genoese sauce composed of basil, olive oil, garlic, pine nuts and cheese whose name comes from pestâ, the Genoese word for "pounded." Its strong flavor can pleasantly mask (or crush) the mild flavors of accompanyments like pasta, chicken, salmon and poached eggs. Pesto is easy to make in a food processor, even though Genoans recommend using a mortar and pestle. It's well-suited for summer, when fresh basil is almost as ubiquitous as zucchini.

Rita E

Ah, the apricot. This overlooked fruit, long claimed by China, India and Armenia, probably made its way to Europeans via the Silk Road. Aromatic, pulpy and not too sweet - apricots have 7 g. of sugar and 2 g. of fiber per 100 g. of fruit -  it's great fresh or dried and makes wonderful jams, tarts, cakes, wine, leather - and chutney.

Three Recipes For In-Season, Locally-Grown Tomatoes

Aug 11, 2019
The Queen of Subtle (CC-BY-NC-2.0)

'Food Guys' Greg and Jon dig into raw and cooked summer tomatoes. Greg suggests that you gather a variety of tomatoes -- and your tomato-loving friends -- cut them (the tomatoes) into wedges, label them, and evaluate which varieties are acidic, sweet, or just "wow."

Julie (CC-BY-2.0)

The Food Guys, Greg and Jon, praise Montana's annual huckleberry bonanza. Greg prefers the intensity he finds in small, early purple huckleberries for sale at Montana farmers markets from early to mid-July. As long as it's a huckleberry, Jon's not particular. "The difference between a blueberry and a huckleberry is the difference between Cheez Wizz and cheese."

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