Carrot-Ginger Soup. Son Of Dov On The Stereo.


Time to lighten things up with this easy, bright, and nutritious Carrot-Ginger Soup that tastes great hot or cold. It’s naturally sweet with the light bite of ginger adding a kick of flavor. I love the tangy swirl of yogurt.

Carrot-Ginger Soup


1/4 cup minced shallots
4 teaspoons minced ginger
2 tablespoons coconut oil
1 pound carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
4 cups water
Coarse salt
Yogurt, to serve


1. In a pot over medium heat, cook shallots and ginger in coconut oil until fragrant, 2 minutes.

2. Add carrots, sweet potato, water, and 1 teaspoon coarse salt. Simmer, covered, until vegetables are tender, 10 minutes.

3. Purée soup in a blender until smooth. Season with more salt to taste. Serve hot or cold with yogurt.

Makes 6 cups

Recipe from Martha Stewart Living Magazine

Sparse and beautiful is how I would describe the album ‘Spartan And Free’. Only 5 songs, but so much packed into each and every one of them.

Check out Son Of Dov on his Website. You can buy the music on Bandcamp.


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Raspberry Bakewell Pudding


Did you know that there is a difference between Bakewell Pudding and Bakewell Tart?

Turns out the Bakewell Tart is one particular version of Bakewell Pudding. The tart is a sponge mixture baked in a pastry case lined with jam. The Bakewell Pudding, which hails from a secret recipe developed in Bakewell, England, uses a puff pastry base that is also topped with jam and an egg and almond filling.

Then there is controversy that any tart outside of Bakewell needs to be called a Bakewell Pudding since it can only qualify as a Bakewell Tart if it is made in the town of its name…sort of like the whole Champagne/Sparkling Wine thing.

I don’t know and that is about all the energy I want to put into the mystery or history.

I just want to eat a Bakewell anything!

I’m calling this recipe a Bakewell Pudding because that is what Valentine Warner calls his version, which is a buttery confection packed with jam and almonds. Pretty amazing and so simple to make.

You might also like this mini tart version.
Raspberry Bakewell Pudding


Bakewell Pastry Case (recipe follows)
200g seedless raspberry jam
300g butter
300g (1 1/3 cups) sugar
1 tsp vanilla extract
3 eggs
200g (about 3/4 cup) ground almonds
100g (7/8 cup) flour
1 tsp baking powder
3 Tbs sliced almonds
Cream, to serve


1. Preheat the oven to 150℃. Grease and flour a 23cm/9in loose-bottomed tart tin.

2. Carefully spread the raspberry jam evenly over the cooked pastry base.

3. In a food processor, cream together the butter and sugar.

4. Add the vanilla, eggs,ground almonds, flour and baking powder. Blend well.

5. Spoon the filling on top of the jam and spread it evenly around the inside of the pastry case.

6. Bake the tart on the middle shelf of the oven for 30 minutes. Scatter the sliced almonds over the top and return to oven for another 20 minutes.

7. Serve with cream

Serves 8

Bakewell Pastry Case


275g (1 cup plus 2 Tbs) flour
80g (1/3 cup plus 1 Tbs) ground almonds
75g (1/3 cup) sugar
225g butter, chilled and diced
3 egg yolks


1. Put the flour, sugar and almonds in a food processor. Add butter and pulse until the mixture resembles breadcrumbs. Add the egg yolks until combined. Bring the mixture together with your hands and transfer to a lightly floured surface. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 2 hours.

2. Preheat the oven to 180°C/350℉.

3. On a lightly floured surface, roll out the pastry to the thickness of about 3 mm/0.15 inch. Carefully line a 30cm/10 inch fluted, loose-bottomed tart tin with the pastry. Line with parchment and fill with baking beads (or beans or rice).

4. Bake for 20 minutes. Remove the baking beads and return the pastry to the oven for 5 minutes, until golden.

Recipes from Valentine Warner

Some Bakewell Tart love.

Check out Rixton on the band’s Website where you can buy their music.


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Lobster Dip Supreme. New Song From Paradise Walk.


Oh you decadent shellfish! Thanks for stopping by.

Rich lobster in a thick, tangy cream sauce is welcome at my house anytime. You might want to invite it over to yours.

Lobster Dip Supreme


8 oz(250 g) cream cheese
¼ cup (50 mL) mayonnaise
1 large clove garlic, crushed
1 Tbs (15 mL) grated onion
1 tsp (5 mL) prepared mustard
1 Tbs (15 mL) white wine vinegar
2 tsp (10 mL) sugar (I left this out)
1 cooked lobster, cut into small pieces
Salt to taste
Snipped parsley or dill, to garnish


1. In a medium pan over low heat, heat cream cheese and mayonnaise.

2. Add all other ingredients, stir to mix. Garnish with parsley or dill, if you like.

3. Serve warm with cut up vegetables, crackers or toasted bread.

Recipe from Saltscapes

Cardiff-based band Paradise Walk has a new tune out that’s just perfect for this time of year. ‘Summer Heat’ takes me back to a time when summer did mean freedom. Not really feeling that so much anymore, but I can put on this song and be free for four minutes.

“She dances in the headlights
She moves to the beat of the city
We get lost in the summer heat
We just drive like we’ve never felt so free”

Check out Paradise Walk on Facebook and Bandcamp, where you can buy their music.


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Grilled Baby Bok Choy With Lemon-Miso Sauce



I have never given much thought to miso. To me, it was just the name of a soup in a black lacquer bowl that came free with meals at most Japanese restaurants. Then I bought some and suddenly I am seeing recipes all over the place that call for it.

White miso, which is the type called for in today’s recipe, is made from soybeans that have been fermented with a large percentage of rice. (Learn about the other types of miso here.) It’s the mildest of the misos with a delicate salty, nutty flavor. It imparted such a lovely nuance to this simple lemon sauce that is served with bok choy.

If you’ve never grilled bok choy (and I hadn’t), it’s a fantastic way to prepare it. A quick toss with sesame oil before tossing it on the bbq gives it a pop of flavor that marries perfectly with the miso sauce.

Grilled Baby Bok Choy With Lemon-Miso Sauce


1/4 cup lemon juice
2 Tbs white miso paste
2 cloves garlic, minced
6 Tbs water
1 Tbs cornstarch
1 pound baby bok choy
2 Tbs toasted sesame oil

1. Heat grill to medium-high.

2. In a small saucepan, whisk together the lemon juice, miso paste, garlic and 2 tablespoons of the water. Place on the stovetop over low heat and cook until steaming.

3. In a small bowl, mix the cornstarch with 2 tablespoons of the water until smooth. Whisk this mixture into the saucepan and cook over medium-low heat until thickened, about 1 minute. Keep warm.

4. Cut any large heads of the bok choy in half lengthwise. Place bok choy in a bowl, drizzle with sesame oil and toss to coat.

5. Place the bok choy on grill. Cook for 4 to 5 minutes, turning frequently, until the leaves are limp and slightly charred. Transfer to plate.

3. Serve bok choy drizzled with the miso sauce.

Serves 6

Recipe from Vermont Castings’ Modern Grilling Cookbook

‘Darkness Travels Light’ is a dark, somber album made all the more arresting by the singer’s deep, mournful voice.

Check out At The Close Of Every Day on Facebook and Bandcamp, where you can buy their music.


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Short And Sweet. Crunchy Ice Cream Dessert.


A make ahead ice cream dessert is perfect to have on hand for summer entertaining, especially when it feeds a large crowd.

Crunchy Ice Cream Dessert gets its name from the salty, sweet, nutty, crunchy base made from almonds, coconut, and crushed Chex cereal. Serve as is or embellish with chocolate sauce, caramel or some fresh fruit.

Crunchy Ice Cream Dessert


2 tablespoons butter
1/2 cup sliced almonds
1 cup crushed Rice Chex cereal
1/2 cup flaked coconut
1/2 cup brown sugar
1/8 teaspoon salt
2 quarts vanilla ice cream, softened


1. Preheat oven to 375°F.

2. In a large skillet, melt butter over medium heat. Add almonds and cook, stirring, for 2-3 minutes or until toasted.

3. Stir in Rice Chex, coconut, brown sugar and salt. Press onto bottom of an ungreased 13 x 9-inch baking dish.

4. Bake 5-6 minutes or until edges are golden brown. Cool 10 minutes. Place in freezer for 30 minutes.

5. Gently spread ice cream over crust. Cover and freeze overnight. Cut into bars.

Serves 15

Recipe from Simple & Delicious Magazine

A short song.

And a sweet song.

“Sorry, if I lead you astray
I never intend to lead that way
But I’m not much worried
Cause you’re my medicine
You make life okay again”

Check out Blunt Honey on Bandcamp where you can buy their music.


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Cheese Ravioli Egg Bake. Lovely New Music From Ferdinand The Bull.


When I saw this recipe, I couldn’t wait to try it. Ravioli baked up with egg batter into a loaf…. How different is that?

Cheese Ravioli Egg Bake is kind of like a cross between macaroni and cheese and a quiche. I loved the crisp topping and how unexpectedly good the relish is paired with the dish.

The original recipe called for spinach and cheese ravioli, but I couldn’t find any. That would add even more color and flavor.

Cheese Ravioli Egg Bake


1 tablespoon extra-virgin olive oil, plus more for greasing pan
1 package (8 to 9 ounces) fresh cheese ravioli
1 cup grape tomatoes, halved
7 eggs
1 1/4 cups half-and-half
1/4 cup plus 1 tablespoon grated Parmesan
Coarse salt and freshly ground pepper
1/3 cup panko
Jarred red-pepper relish, for serving
Sliced vegetables, for serving


1. Preheat oven to 375℉. Brush bottom and sides of a 9 x 5 inch loaf pan with oil.

2. Place pasta and tomatoes evenly in bottom of pan.

3. In a bowl, whisk together eggs, half-and-half, and 1/4 cup cheese. Season with salt and pepper. Pour egg mixture into pan.

4. Bake 10 minutes. Meanwhile, stir together panko, oil, and remaining 1 tablespoon cheese.

5. Sprinkle panko mixture over egg mixture. Continue baking until puffed and golden brown on top and set in center, about 30 minutes more (if top is browning too quickly, tent with foil).

6. Let cool 10 minutes. Run a knife around edges of pan then invert egg bake onto a cutting board to remove from pan. Slice and serve with relish and sliced vegetables.

Serves 4 to 6

Recipe from Martha Stewart Living Magazine


Songs with banjo and cello may be some of my favorites. This is certainly the case with every song on the new EP from Pennsylvania-based band Ferdinand The Bull. It’s a blast of folk rock that leaves you wanting much more.

I love this opening line:

“I cannot stand because I’m falling over you.”

Check out Ferdinand The Bull on the band’s Website, where you can learn of upcoming tour dates. You can name your price to buy their music on Bandcamp.


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Tofu Bánh Mì Sandwich With Pickles. New Music From Tree Of Wolves.


This vegetarian version of Bánh Mì features seared, lime-soy marinated tofu served with crisp pickles, crunchy carrots, creamy mayo and spicy sriracha. The contrast of warm and cool, heat and sweet is just fabulous.

Tofu Bánh Mì Sandwich With Pickles


3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon brown sugar
1 (14-ounce) package firm tofu, drained and cut into 1/3-inch slices
1 tablespoon vegetable oil
Kosher salt
1/3 cup mayonnaise
3 medium carrots, shredded
1 cup bread-and-butter pickles
1 large baguette, cut into 4 pieces and split horizontally
Fresh cilantro and Sriracha, for serving


1. Whisk the lime juice, soy sauce, and brown sugar in a large baking dish. Add the tofu and marinate, turning occasionally, for 10 minutes.

2. Heat the oil in a large nonstick skillet over medium heat. Season the tofu with 1/2 teaspoon salt. Cook until browned, about 3 minutes per side.

3. Divide the mayonnaise, carrots, and pickles among the pieces of baguette. Top with the tofu, cilantro, and Sriracha.

Serves 4

Recipe from Real Simple Magazine

UK-based band Tree Of Wolves have a new EP out titled ‘Sleepwalking’. “Shapes” has got groovy guitar and a stomping beat to slide us into the weekend.

Check out Tree Of Wolves on the band’s Website. You can learn of upcoming UK shows and buy their music on Bandcamp.


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