Pavlova With Berries And Salted Caramel Sauce. New Music From The Response.

Pavlova With Berries And Salted Caramel Sauce

This guy cracks me up. And now we all know that Pavlova was first created in New Zealand.

I’ve shared a recipe for a Mixed Berry Pavlova before, but today’s recipe has one key difference.

Salted Caramel Sauce.

Oh my! The salted caramel is so dreamy with the sweet fruit, cream and crisp meringue. It’s virtually a party in your mouth.

Pavlova With Berries And Salted Caramel Sauce
Pavlova With Berries And Salted Caramel Sauce


3 egg whites
175g/3/4 cup caster sugar
½ Tbs white balsamic vinegar or white wine vinegar
½ Tbs cornflour, sifted
25g/1/4 cup confectioners’ sugar, sifted
300ml heavy cream
250g mixed berries
Salted Caramel Sauce (recipe follows)


1. Preheat oven to 150°C/300°F.

2. Whisk the egg whites in a large bowl for 3-4 minutes using an electric hand mixer on high speed until the mixture forms soft peaks. speed for 3-4 minutes to soft peaks. Add caster sugar, 1 tablespoon at a time, allowing each to be incorporated before adding the next, whisking until mixture is glossy.

3. Reduce speed to low and add the vinegar, cornflour and confectioners’ sugar, whisking to combine.

4. Line a large baking tray with parchment paper.

5. Spread the mixture over the prepared baking tray, forming an oblong shape with a slight indentation in the center.

6. Reduce oven temperature to 130°C/275°F and bake for 1 hour. Turn off oven and leave the meringue to cool down with the oven for 2 hours, then transfer to a serving platter.

7. To serve the pavlova, whisk the cream to soft peaks, then spread over the meringue base. Top with berries and a drizzle of the salted caramel sauce.

Serves 4 to 6

Salted Caramel Sauce


165g/a scant 3/4 cup caster sugar
150ml heavy cream
¼ tsp sea salt


1. Put the sugar with 125ml water in a heavy saucepan over low heat and stir until dissolved.

2. Increase heat to medium and allow sugar mixture to bubble without stirring, for 8-10 minutes until a golden caramel forms.

3. Remove from heat and pour in the cream (the mixture will bubble up and harden). Return to stove, add the salt and cook over low heat for 1-2 minutes, stirring, until smooth. Leave to cool. (The caramel sauce will keep in a sealed container in the fridge for up to 1 week.)

Recipes from Delicious Magazine
Pavlova With Berries And Salted Caramel Sauce
Pavlova With Berries And Salted Caramel Sauce
Pavlova With Berries And Salted Caramel Sauce

Definitely gonna serve up some music from New Zealand to go along with the pavlova.

‘Predictable Me’ is new from Christchurch-based duo, The Response. Very good indeed.

Check out the band on their Website, where you can buy the music.


Posted in Dessert | Tagged | Leave a comment

Simple Macaroni And Beef With Cheese. Dancing Around To Tahiti 80.

Simple Macaroni And Beef With Cheese


What’s not to love about an easy recipe that is packed with macaroni, spiced beef sauce and two kinds of cheese? And did I mention that it can be made ahead for those busy nights?

Total comfort food. Adjust the spices and/or change the types of cheese to your liking. I liked the mild southwest slant that using some cumin and chili powder lent to the dish.

Here’s something I learned recently: Whole canned tomatoes tend to be of higher quality, and testers say are more fresh tasting, than crushed tomatoes. That’s why the recipe calls for using the whole tomatoes and then crushing them up yourself.

Simple Macaroni And Beef With Cheese
Simple Macaroni And Beef With Cheese


1 large onion, diced
1 tablespoon olive oil
2 pounds lean ground beef
1 (28-ounce) can whole tomatoes, processed until smooth in a blender
2 cloves garlic, chopped
Optional seasonings: oregano, cumin, chili powder (I used about a 1/2 tsp of each)
Salt and black pepper
1 pound macaroni
2 cups each grated cheddar and mozzarella cheeses


1. in a large skillet heat oil and cook onions until tender. Add the beef and stir to break up the meat as it cooks.

2. Stir in your seasonings of choice then add the tomatoes. Bring to a boil, then reduce heat and simmer for an hour.

3. Cook the macaroni in boiling water for half the time called for on the package. Drain and add macaroni to the beef mixture. Stir and adjust seasonings. Stir in 1 cup each of cheddar and mozzarella.

4. Transfer macaroni and beef mixture to a 13 x 9 inch baking dish and cover with foil. (Make ahead: Casserole can be refrigerated for up to two days or frozen for a few weeks. If frozen, defrost overnight in refrigerator before baking.)

5. Bake at 400℉ degree until heated through, about 30 minutes (or closer to 45 minutes if just removed from refrigerator). Remove the foil, top casserole with the remaining cheese and broil for about 1 minute or until cheese has melted.

Serves 6 to 8

Recipe adapted from
Simple Macaroni And Beef With Cheese
Simple Macaroni And Beef With Cheese
Simple Macaroni And Beef With Cheese
Simple Macaroni And Beef With Cheese

Paris-based band Tahiti 80 are releasing their 6th album, ‘Ballroom’, next month.

“Crush!” is the opening track. It’s nice and breezy and all “Ooooooh”ey. Got me some dance fever.

Check out Tahiti 80 on the band’s Website, where you can learn of upcoming shows in France and buy their music.


Posted in Beef, Main Courses | Tagged | Leave a comment

Bacon Dashi With Fingerling Potatoes And Clams. New Music From Bugs In The Dark.

Bacon Dashi With Fingerling Potatoes And Clams

My husband bought me the Momofuku cookbook by David Chang and Peter Meehan a few years ago. It’s a beautiful book filled with entertaining stories, gorgeous photography and really interesting recipes with an Asian slant. Every time I make something from the book I learn about an ingredient or a flavor pairing.

Quick aside. My favorite Momofuku story is this one and it was not even in my kitchen. I was at our local library and overheard the librarian at the check out desk say to this very elderly man, “You have Momofuku overdue.”

The man got genuinely flustered. “I have WHAT??” he gasped.


Now realize that the ‘fuku’ part of the word can sound a lot like ‘fuck you’.

Anyway, this little exchange went on for a little bit and it never seemed to get resolved. Poor old guy, though. He was as red as can be. Didn’t strike me as the adventurous Asian cook, either.

Back to the cookbook.

For the first time ever I made a dashi, usually just seaweed and dried fish broth, but here made with kelp and bacon. (Mmmmmm bacon.) I also cooked with konbu, a kelp that I was not familiar with and was surprisingly abundant in my local grocery store.

What I ended up with was a soup that is essentially bacon broth filled with briny clams and buttery potatoes. Some crisped bacon and a drizzle of green onion oil balance out the dish.

Despite being bacon heavy, this soup is amazingly light and extremely easy to make. I served warm naan alongside to soak up the delicious broth.

Bacon Dashi With Fingerling Potatoes And Clams

Bacon Dashi With Potatoes And Clams


Bacon Dashi (recipe follows)
Green Onion Oil (recipe follows)
1 lb small fingerling potatoes
1/4 lb smoky bacon
2 dozen manilla, littleneck or butter clams, rinsed and scrubbed
Sliced green onion, to garnish if you like


1. Chop bacon and cook until crisp. Transfer to paper towels to drain.

2. Heat bacon dashi until it comes to a boil. Add potatoes and cook for 10 to 15 minutes, until soft. Remove with a slotted spoon and set aside.

3. Add clams to boiling bacon dashi, cover pot, and cook until they open, about 8 minutes.

4. Spoon clams into individual serving bowls. Add a few potatoes to each bowl and ladle bacon dashi over. Top with crisp bacon and a drizzle of green onion oil. Sprinkle with some green onion if you like.

Serves 4

Bacon Dashi


1/2 lb smoky bacon
8 cups water
2 (3 x 6 inch) strips of dried konbu (Kelp available at Asian grocery stores. I got mine in the International section of our local grocery store.)


1. In a stock pot, combine konbu and water. Bring to a boil then turn off heat, allowing the konbu to steep in the water for 10 minutes.

2. Remove konbu from the pot and add bacon. Bring to a boil, then lower heat and simmer for 30 minutes.

3. Remove bacon with a slotted spoon and allow dashi to cool. Refrigerate for a few hours or overnight to allow fat to rise to the top. Skim fat before use.

Green Onion Oil


1 1/4 cups vegetable oil or other mild oil
1 large bunch green onions, trimmed and coarsely chopped
1 tsp kosher salt


1. Blend all ingredients in a food processor until smooth.

2. Pour green onion mixture through a fine mesh strainer into a serving container (I skipped this step since I liked the thicker texture). Refrigerate until use.

Recipes from Momofuku cookbook by David Chang and Peter Meehan
Bacon Dashi With Fingerling Potatoes And Clams

Bacon Dashi With Fingerling Potatoes And Clams

‘Red Lines’ is a new single from Brooklyn based band Bugs In The Dark.

First thing. That band name is not my favorite. I have flashbacks to my childhood in Brooklyn and some of the nasty bugs I saw when I turned on the lights at night. Yucky roaches scurrying away or big, fat hissing water bugs that slid under the refrigerator. Ew.

Nothing buggy about ‘Red Lines’, though. Just some tribal, post-punk shouty goodness.

Check out Bugs In The Dark on the band’s Website, where you can buy the music.


Posted in Main Courses, Seafood, Soup | Tagged | 3 Comments

Short And Sweet. No Bake Chips Ahoy! Icebox Cake.

Chips Ahoy! Icebox Cake


Well, that’s not something you see very often in an icebox.

One of my favorite desserts ever is this Chocolate Chip Cookie Icebox Cake. Totally over the top, it’s made with homemade chocolate chip cookies and a thick mascarpone and whisky laced whipped cream.

Today’s recipe is pretty over the top, too, just a lot quicker to make since it uses purchased chocolate chip cookies. It is also more kid friendly since the whipped cream is flavored with vanilla instead of booze. Comfort food at its best.
Chips Ahoy! Icebox Cake

No Bake Chips Ahoy! Icebox Cake


45-50 Chips Ahoy! cookies plus 2 extra for garnish
3 cups heavy cream
3 tablespoons sugar
1 teaspoon vanilla


1. Place cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, set aside.

2. Cover the bottom of a 9 x 13 inch pan with a single layer of cookies. Spread 1/3 of the whipped cream on top of the cookie layer. Repeat two more times finishing with a layer of whipped cream.

3. Crush remaining cookies and sprinkle on top of cake. Cover and refrigerate for 6 hours or overnight.

Serves 12-16

Recipe from Spend With Pennies
Chips Ahoy! Icebox Cake
Chips Ahoy! Icebox Cake
Chips Ahoy! Icebox Cake
Chips Ahoy! Icebox Cake
Chips Ahoy! Icebox Cake
Time for a short song. (Pretty sweet, too.)

And a sweet song.

“There is no way I can repay all that you’ve given me
But I will give my heart, my life, the air I breathe”

Check out Ryan Hobler on his Website. You can buy the music here.


Posted in Cake, Dessert, Short And Sweet | Tagged | Leave a comment

Italian Layer Bake. Cool New Music From Evil Arrows.

Italian Layer Bake

This casserole is so good. A bunch of cold-cuts and cheese are layered between crescent roll dough then baked until the cheese gets all melty. Eggs act to bind everything together, while roasted red peppers add some sweetness and texture.

Italian Layer Bake
Italian Layer Bake


1 (8-ounce) container refrigerated crescent rolls
8 slices deli turkey (about 1/2 pound)
8 slices deli ham (about 1/2 pound)
12 slices deli hard salami (about 1/2 pound)
8 slices Swiss cheese (about 1/2 pound)
1 (12-ounce) jar roasted peppers, drained
4 eggs, beaten


1. Preheat oven to 350℉. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.

2. Place 1 square of dough into an 8-inch square baking dish. Press dough to fit bottom of dish.

3. Over the dough layer half the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half the beaten eggs over peppers and repeat layers with remaining meats, cheese, and peppers.

4. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil.

5. Bake 20 minutes, remove foil, and bake an additional 20 minutes, or until golden and heated through. Let cool 15 minutes, then cut and serve.

Serves 6

Recipe from Mr. Food
Italian Layer Bake
Italian Layer Bake
Italian Layer Bake

Evil Arrows, a new band out of Brooklyn, will release their debut EP on September 30th. ‘EP 4′ contains 6 tracks chock full of indie rocking goodness. “In Clover” starts with a bang and waves along with its driving beat, cool guitar and bit of 60’s feel. I just adore the vocals.

Check out Evil Arrows on Facebook and Bandcamp, where you can buy their music and learn of an upcoming gig in Brooklyn..


Posted in Main Courses | Tagged | 2 Comments

Three Herb Pesto With Pasta And Tomatoes. New Music From The Honeyrunners.

Three Herb Pesto With Pasta And Tomatoes

Summer may be fading fast, but you can hold onto its vibrant flavors with this fresh tasting pasta dish. Basil, dill and parsley are combined to make a bold pesto which gets tossed with elbow macaroni and juicy grape tomatoes. Light and delicious.

Three Herb Pesto With Pasta And Tomatoes
Three Herb Pesto With Pasta And Tomatoes


2/3 cup Italian flat leaf parsley
2/3 cup dill sprigs
2/3 cup basil leaves
1 cup coarsely chopped walnuts
1/4 cup sliced green onions
2 Tbs lemon juice
2 garlic cloves
1/2 tsp salt
2/3 cup olive oil
3 Tbs grated Parmesan cheese
3 cups elbow macaroni
1 pint grape tomatoes, halved if large


1. Pulse the parsley, dill, basil, 1/2 cup walnuts, green onions, lemon juice, garlic and salt in a food processor. With motor running, add the oil in a slow steady stream through the feed tube. Add Parmesan and transfer to a large serving bowl.

2. Cook the pasta according to package directions. Use a ladle to remove 1/2 cup of the cooking liquid and add it to the pesto.

3. Drain macaroni and immediately add to the pesto. Stir to coat. Stir in remaining walnuts and the tomatoes.

Serves 6

Recipe from 365 Ways to Cook Pasta: For Every Season, for Every Reason, a Pasta Lover’s Paradise by Marie Simmons
Three Herb Pesto With Pasta And Tomatoes

“Sticky, sweaty, soul-drenched rock & roll”. I’m loving the retro sound of Toronto-based band The Honeyrunners.

Check out The Honeyrunners on Facebook and the band’s Website, where you can learn of upcoming gigs in Ontario and buy their music.


Posted in Pasta | Tagged | Leave a comment

Candied Peanuts. Catchy Music From Noah Kahan.

Candied Peanuts

A guy walks into a bar, and the peanuts on the counter start complimenting him. So he asks the bartender, “Whats up with the peanuts?” Then the bartender says, “Oh, they’re complimentary.”

Per David Lebovitz, the famous pastry chef and Chez Panisse alum, these Candied Peanuts are a “killer app”, the ones he goes to more than anything else.

I love candied nuts, spiced nuts… hell I love nuts any way they come. So I knew I had to try these.

Yep, they are a killer snack. In just 10 minutes you get a big batch of peanuts coated in a crunchy, salty-sweet coating. Super jumbo yumbo. I just bought a sack of cashews so I can give them this royal treatment. I can’t wait to try the recipe with them.

One note: You need to use raw nuts. Roasted ones have oil that would be released and affect the coating process.

Candied Peanuts
Candied Peanuts


2 cups (275g) raw peanuts (or almonds)
1 cup (200g) sugar
1/3 cup (75ml) water
A sprinkle of coarse sea salt


1. In a wide, heavy-duty skillet, mix the peanuts with the sugar and water.
Peanuts and sugar

2. Cook the ingredients over moderate heat, stirring frequently, until the liquid seizes up. It will take a few minutes before the peanuts will get crusty and the sugar will crystallize. (The peanuts will appear dry and sandy)
cooking the peanuts and sugar
Nuts appear dry

3. Lower the heat and continue to cook, scraping up any syrup collecting in the bottom of the pan while stirring the peanuts into it. Coat the nuts as much as possible. Occasionally remove pan from the stove to regulate the heat in order to avoid burning the nuts and the syrup. Try to get the peanuts as deeply-bronzed as possible, then sprinkle with some coarse salt. Stir to combine then turn the peanuts out onto a parchment lined baking sheet.

4. Allow the peanuts to cool completely, then break up any clumps. Candied Peanuts can be stored in an airtight container up to one week.

Recipe from David Lebovitz
Candied Peanuts

The last time I posted a song by Noah Kahan was back in January 2013. It is high time I shared another!

Noah, who is a senior at our town’s high school, keeps cranking out music that only gets better and better. Here is an article about him in today’s copy of the local newspaper.

Wicked catchy, eh?

Check out Noah Kahan on Facebook and Soundcloud, where you can listen to his music.


Posted in Snack | Tagged | Leave a comment