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soup

The Virtues Of Bone Broth: What's Old Is New Again

Feb 10, 2019
Flickr user, Blue Lotus (CC-BY-2.0)

Among a certain group of food lovers, bone broth is enjoying its moment of hip, but as Food Guys Jon Jackson and Greg Patent point out, slow-cooked, mineral-rich meat stock never went out of style.  19th-century cookbooks always included a section in the back for food as medicine, with recipes for chicken soup and 'beef tea.'

The Magic Of Miso

Dec 28, 2018
Flickr user, Christopher Paquette (CC-BY-2.0)

Miso's meaty umami quality comes from a multi-step process of fermentation, which serves two functions: large molecules get broken down into small, readily-digestable ones, and the fermentation develops a lot of flavor. When it comes to miso, think beyond soups. You can improve an otherwise bland gravy or marinade with it, too.

Recipe: Provençal Garlic Soup

Oct 1, 2017
Stu Spivak (CC-BY-2.0)

In an episode of "The French Chef" tv series titled,  "Steak Dinner For Four in Half an Hour," Julia Child introduced young Food Guy Greg Patent to a deceptively simple recipe for Aigo bouido, Provençal garlic soup. When Other Food Guy Jon Jackson encountered the same recipe in one of Child's cookbooks, he was taken aback by the first ingredient. "Two HEADS of garlic?!"

Yes, indeed. This sweet and delicious soup features two heads of garlic, fresh herbs, cloves, three egg yolks and olive oil.

The Food Guys: How To Make Clear Bone Broth

Jul 13, 2015
Bone broth simmering on the stove.
Flickr user Blue Lotus (CC-BY-2)

Besides being wonderfully rich in protein and a great source of minerals, bone broth is easy to make and very versatile. The Food Guys share some tips on how to prepare bone broth, with chicken or beef bones.

The Food Guys Talk Farro, The Ancient Grain

Feb 26, 2015
Flickr user, Joel Rogness

Today Jon and Greg discuss farro. Farro is a popular grain that can trace its origins thousands of years back around the time of ancient Egyptian rule.

There are three types of farro. First, there is farro piccolo, which is the smallest of the farro grains. Then there's farro medio, which is called emmer. Then there is farro grande which is known as spelt. Spelt is a type of farro that is really a different grain altogether.   

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