Shells With Gorgonzola-Creamed Greens & Roasted Squash. New Music From Beauty Sleep.

Shells With Gorgonzola-Creamed Greens & Roasted Squash
u and ur

Shells With Gorgonzola-Creamed Greens & Roasted Squash is one powerhouse of a pasta dish.

The bold flavors of Gorgonzola, sage and spinach are tempered by the sweet squash and cream. Every bite has so much goodness going on. Yum.

Shells With Gorgonzola-Creamed Greens & Roasted Squash
Shells With Gorgonzola-Creamed Greens & Roasted Squash

Ingredients:

1 1/2 pounds cubed butternut squash
2 Tbs olive oil
Salt and pepper
2 tablespoons butter
1 small onion, finely chopped
4 cloves garlic, finely chopped
1 cup heavy cream
1/3 pound soft Gorgonzola dolce
1/3 cup grated Parmigiano-Reggiano cheese
2 tablespoons chopped sage
Grated or ground nutmeg, to taste
8 cups coarsely chopped spinach and escarole combined
1 pound ridged pasta shells
Blue cheese crumbles, to garnish

Directions:

1. Preheat oven to 450℉.

2. On a large rimmed baking sheet, toss the squash with 1 tablespoon of olive oil. Season with salt and pepper. Roast until the squash is tender and golden in spots, about 18 minutes.

3. Meanwhile, cook pasta according to package directions. Reserve 1/2 cup of the cooking water then drain.

4. In a large saucepan, heat remaining tablespoon olive oil over medium-high. Add the butter then the onion and garlic. Cover, reduce heat to medium and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the cream and Gorgonzola and stir until the cheese melts, about 2 minutes. Add the Parmigiano-Reggiano, sage and nutmeg then season with pepper.

5. In a food processor, pulse the spinach and escarole until finely chopped. Add to the sauce and cook over low heat, stirring occasionally, until the sauce thickens slightly and the greens are tender, about 15 minutes.

6. Add the pasta and the squash to the pan with the sauce. Toss to combine, adding cooking water as needed to thin the sauce. Garnish with crumbled blue cheese if you like.

Serves 4 to 6

Recipe from Everyday With Rachael Ray Magazine
Shells With Gorgonzola-Creamed Greens & Roasted Squash

A dreamy dinner deserves a dreamy song.

Beauty Sleep is a new band out of Belfast. ‘The Dark’ is their first single.

Check out Beauty Sleep on Facebook where you can keep tuned on where to buy their music.

Cheers!

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The Best Brown Butter Chocolate Chip Cookies. Listening To Emmy Wildwood.

The Best Brown Butter Chocolate Chip Cookies

i said so

Are these The Best Brown Butter Chocolate Chip Cookies?

Joy The Baker says so.

I made browned butter chocolate chip cookies once (Brown Butter Double Chocolate Chip Cookie Dough Cookies) and you could really detect the added richness that browning the butter added.

Today’s cookies leave out the chocolate portion which made the brown butter component even more noticeable to me. Every bite explodes with nutty notes and caramel flavor. Additionally, using melted butter in the dough gives the cookies an irresistible crunch.

So, yeah, I’m gonna uphold that as brown butter chocolate chippers go, these are the best.

The Best Brown Butter Chocolate Chip Cookies
The Best Brown Butter Chocolate Chip Cookies

Ingredients:

1 cup unsalted butter, softened
1 cup light brown sugar, packed
2 teaspoons vanilla extract
1 teaspoon molasses
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup bittersweet chocolate chips
1/2 cup coarsely chopped pecans or walnuts
Coarse sea salt, to sprinkle on top

Directions:

1. Line two baking sheets with parchment paper and set aside.

2. Heat a skillet over medium-low heat and add half of the butter. Whisk constantly until brown bits appear on the bottom, about 5 minutes. Remove skillet from heat and let butter cool completely, about 20 minutes.

3. Beat the remaining 1/2 cup butter with the brown sugar for 3 to 5 minutes, until the mixture is creamy and light.

4. Beat in the vanilla extract and molasses.

5. Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth and fluffy.

6. Add the egg and egg yolk, and beat for one minute more.

7. Add the flour, salt, and baking soda, beating on low speed just until incorporated.

8. Use a spatula to fold chocolate chips and nuts into the dough.

9. Refrigerate dough for at least 30 minutes.

10. About 15 minutes before ready to begin baking, preheat oven to 350°F.

11. Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 2 inches between the cookies since they’ll spread as they bake.

12. Bake the cookies for 12 to 15 minutes or until they’re golden brown.

13. Remove from the oven and allow cookies to rest on the baking sheet for 5 minutes before moving them them to a rack to cool. Cookies can be stored airtight at room temperature for several days. For longer storage, wrap well and freeze.

Makes about 3 dozen cookies

Recipe from The Joy the Baker Cookbook
The Best Brown Butter Chocolate Chip Cookies

Sounds like Emmy Wildwood could use a cookie.

‘Scream’ is spooky and dark….and really good.

“Night terrors
A constant rush
A wicked crush
Oh merry dreadful”

Check out Emmy Wildwood on Facebook. You can buy her music here.

Cheers!

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Green Chile Turkey Posole. The Switch On The Stereo.

Green Chile Turkey Posole
pozole

Posole, a corny (literally) stew treasured in the American Southwest and Mexico, goes green in this fantastic recipe. It has a lot of ingredients, but is super simple to make. A jar of purchased green chile salsa adds tons of flavor as does a blend of Tex-Mex spices. What really made this meal for me was the array of toppings. Everyone can adjust the heat, spice, cheesiness, crunchiness and creaminess to their liking.
Green Chile Turkey Posole
Green Chile Turkey Posole

Ingredients:

2 tablespoons vegetable oil
1 large onion, chopped
1 carrot, thinly sliced
2 tablespoons minced garlic
32 ounces chicken broth
2 cups water
1 (16 ounce) jar fire roasted green chile salsa
1 (10 ounce) can diced tomatoes with green chiles
2 bay leaves
1 tablespoon cumin powder
1 tablespoon dried oregano
1 (2 lb) boneless skinless turkey breast
1 (15 ounce) can hominy, drained
1 teaspoon salt
1/2 teaspoon black pepper
Toppings: sliced cabbage, sliced avocado, sliced red onion, crumbled queso fresco, sliced radishes, sliced jalapeño, cilantro, lime wedges, tortilla chips

Directions:

1. In a large Dutch oven, heat oil over medium-high heat. Add the onion, carrot and garlic. Cook, stirring occasionally, until tender, about 10 minutes.

2. Stir in broth, water, salsa, tomatoes, bay leaves, cumin and oregano. Add turkey and bring to a boil. Reduce heat to medium-low and simmer until turkey is cooked through, about 1 hour.

3. Remove turkey from the pot and shred into bite sized pieces using two forks.

4. Return turkey to the pot, stir in hominy, salt and pepper. Cook just until heated through, about 3 minutes. Serve pozole with toppings of choice.

Makes about 3 quarts

Recipe from Cooking With Paula Deen Magazine
Green Chile Turkey Posole

This little gem of a pop tune got buried in my inbox. It’s the title track from ‘We’re Fooling No One’ EP from Norway-based band The Switch. Claps, aaahs, gal back-up vocals, and a trippy change-up at the 2:20 mark. Love it.

Check out The Switch on Facebook and the band’s Website. You can buy their music here.

Cheers!

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Mini Meatloaves With Chive Mash. New Music From Lust For Youth.

Mini Meatloaves With Chive Mash
groundhog

February and meatloaf go together. Especially when there are mashed potatoes involved.

This recipe for meatloaf is a solid winner. But what makes it extra special is the mini aspect. Cute little ramekins create a fun presentation while also giving the mini loaf a wonderful exterior texture. The seasoned tomato topper is fantastic.

Serve with a simple chive studded mash for the ultimate comfort meal.

Mini Meatloaves
Mini Meatloaves

Ingredients:

4 tsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
50g/1 cup fresh breadcrumbs
175ml passata or tomato purée
2 tsp Worcestershire sauce
1 egg, beaten
500g lean ground beef
2 tsp thyme leaves
2 plum tomatoes, halved
1 tsp sugar

Directions:

1. Preheat oven to 200℃/400℉.

2. Heat 1 teaspoon of the oil in a large frying pan. Add the onion and carrot and cook for 10 minutes, until softened. Transfer to a large bowl.

3. To the bowl, add the breadcrumbs, 5 tablespoons of the passata, Worcestershire sauce, egg, beef, half the thyme and some salt and pepper. Mix well.

4. Brush 4 large ramekins or 6 muffin tins with the remaining oil. Press the beef mixture into them, then pour the remaining passata over the top. Top each with a tomato half, sprinkle with a pinch of sugar, salt, pepper and the remaining thyme.

5. Bake for 50 minutes until cooked through. Serve with Chive Mash.

Serves 4 to 6
Chive Mash
Chive Mash

Ingredients:

4 large potatoes, peeled and chopped
2 Tbs butter
100ml milk
Salt and pepper
Small bunch of snipped chives

Directions:

1. Boil potatoes for 15 minutes in salted water until tender. Drain and return to the pan.

2. Mash the potatoes with butter and milk. Season to taste then fold in the chives.

Recipes from BBC Good Food Magazine
Mini Meatloaves With Chive Mash
Mini Meatloaves

Copenhagen-based Lust For Youth have a new album ‘Compassion’ due out in March. “Stardom” has a comforting familiarness to the moody synth of years ago.

Check out Lust For Youth on Facebook where you can learn of upcoming world tour dates. You can buy their music on Bandcamp.

Cheers!

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

New Orleans Praline Brownies. YJY On The Stereo.

New Orleans Praline Brownies
Most-anticipated-date-this-February

Next Tuesday is Mardi Gras. If you are looking to get into a New Orleans state of mind, these over the top brownies will certainly get you there.

A fudgy layer of chocolate brownie is topped with a thick coating of praline icing. Sweet, sweet, sweet.

New Orleans Praline Brownies
New Orleans Praline Brownies

Ingredients:

1 box (1 lb 2.3 oz) fudge brownie mix (sorry BC but I love King Arthur Flour’s mix)
Water, vegetable oil and eggs as called for on brownie mix box
1/2 cup chopped pecans
Praline Icing (recipe follows)

Directions:

1. Preheat oven to 350°F. Grease bottom only of 13 x 9-inch pan.

2. Make brownie mix as directed on box for fudge brownies, using water, oil and eggs. Stir in chopped pecans.

3. Bake brownies according to package directions. Cool completely, about 1 hour.

4. Spread icing over brownies. Allow to stand 30 to 45 minutes, or until praline is set.

5. For bars, cut the brownies into 6 rows by 4 rows. Wipe knife off between cutting rows to keep brownies looking neater, if you like.

Makes 24 brownies

Praline Icing

Ingredients:

1/2 cup whipping cream
6 tablespoons butter
1 1/2 cups packed brown sugar
1/2 cup chopped pecans, toasted
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla

Directions:

1. In medium saucepan, mix cream, butter and brown sugar. Cook over medium heat, stirring frequently, until mixture comes to a boil.

2. Continue cooking 1 minute, stirring constantly. Remove from heat.

3. Stir in pecans, confectioners’ sugar and vanilla. Use immediately.

Recipes from Betty Crocker
New Orleans Praline Brownies
New Orleans Praline Brownies
New Orleans Praline Brownies

Dance off the brownies with this lo-fi, gauzy slice of indie pop from NJ-based band YJY.. If VW Beetles are your thing, you might want to check out the video, too.

Check out YJY on Facebook. You can buy their music on Bandcamp.

Cheers!

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Oven-Puffed Pancake. New Music From VOKES.

Oven Pancake

Knock knock

Who’s there?

Ya

Ya who?

What are you so excited about?

I’m always excited about breakfast.

This super easy pancake is ready in less than 30 minutes. It bakes up high in the oven so is fun to bring right away to the table so everyone can go, “Oooh! Look at that!”.

The pancake flattens out a bit as it is cut and looks more like a thick crepe, which is kind of what it tastes like. It’s delicious with some fresh fruit. Double the recipe and make 2 pans because folks are going to want seconds.

oven Pancake
Oven-Puffed Pancake

Ingredients:

1/4 cup butter, melted
1/2 cup flour
1/2 cup milk
2 eggs
Pinch of cinnamon
Confectioners’ sugar, fruit and maple syrup to serve, optional

Directions:

1. Preheat oven to 425°F.

2. Pour butter into a 9 inch pie plate.

3. In a medium bowl, mix flour, eggs, milk and cinnamon. The mixture will be lumpy.

4. Pour batter over butter in pie plate.

5. Bake for 18 minutes or until golden.

6. Sprinkle pancake with confectioners’ sugar. Cut into quarters and serve immediately. Fresh fruit is a nice accompaniment.

Serves 4

Recipe from Beyond Peanut Butter Cookbook
Oven-Puffed Pancake
Oven-Puffed Pancake
Oven-Puffed Pancake
This is a fun, funky song. It’s got a great retro vibe.

Check out VOKES on the band’s Website where you can keep tuned for where to buy their music.

Cheers!

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Vitamin C Brew. New Music From Plastic Animals.

Vitamin C Brew
beer vader

Gin and orange juice add a fun twist to a refreshing pint of beer. Happy hour starts now.

Vitamin C Brew
Vitamin C Brew

Ingredients:

2 oz fresh orange juice
1 oz gin
Your favorite lager (might want to go with a Scottish one in honor of today’s band)
Orange wheel (for serving)–I only had limes. Oh well.

Directions:

1. Combine orange juice and gin in a pint glass filled with ice. Top off with beer. Garnish with orange wheel.

Serves 1

Recipe slightly adapted from Bon Appétit
Vitamin C Brew
Vitamin C Brew

Plastic Animals’ album launch is happening as I type this. Of course if I was remotely close to Scotland, I would be at the Wee Red Bar right now.

‘Ghosts’ is from Plastic Animals’ debut album, “Pictures From the Blackout”. Lift your drink, turn up the volume and treat yourself to this gauzy tune. Love those spinning guitar riffs.

“I slowly disappear”

Check out Plastic Animals on Facebook. You can buy their music over at Song, By Toad Records.

Cheers!

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