Scottish Tablet. New Music From Little Waves.

Scottish Tablet
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No, not that tablet.

I’m here to sing the praises of Scottish Tablet. Yum.

Tablet, sometimes called Scottish Fudge, is a creamy, yet gritty, sweet confection that melts in your mouth. It’s a total sugar party. One piece is never enough.

This method for making Tablet was taught to me by the Scottish mother of one of my best friends. Unlike many of the versions out there, this one doesn’t require the 5 minutes of beating after the hot mixture is removed from the heat. You just immediately pour it into a pan and let it set up. (I’m not sure why since the ingredients and amounts are the same. I never want to try the beating instruction because how I make it is easier and supremely delicious.)

Scottish Tablet
Scottish Tablet

Ingredients:

900g (2 lb) caster sugar
113g (4 oz) butter
150ml (1/4 pt) milk
14 oz sweetened condensed milk
2 teaspoons vanilla extract

Directions:

1. Melt butter, sugar and milk in a heavy saucepan. Bring to a boil and cook for 10 minutes, stirring frequently so that mixture does not burn.

2. Add condensed milk and continue to boil until mixture reaches 115℃ on a candy thermometer. (Alternatively, you can drop some of the mixture onto a cold plate. If it sets, it’s done.)
Tablet

3. Remove from heat and stir in vanilla. Immediately pour into a greased 9 x 11-inch shallow baking pan.
tablet

4. Cool for at least 1 hour before cutting into squares.

Scottish Tablet

A Scottish band is a logical choice to accompany some Tablet.

Glasgow-based band Little Waves have a new EP out titled ‘The Sink’. The three tracks are what may been some of the prettiest tunes I have heard in awhile. Take, for instance, “The Kids Are All Heading To Town”…gorgeous.

“I don’t feel my feet on the floor
Maybe I just don’t belong here anymore”

Check out Little Waves on Facebook. You can buy their music on Bandcamp.

Cheers!

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Maple Granola. New Music From The Echo And The Sound.

Maple Granola

She was inclined to be laid-back.

HaHa. Very punny.

Homemade granola is so easy that I have no idea why I still buy it all the time.

This super simple, not very sweet recipe has a lovely maple flavor. It gets a delectable crunch from an egg white folded in just before baking. The protein in the white results in big clusters that are irresistible.
Maple Granola

Maple Granola

Ingredients:

3 cups old fashioned rolled oats
1 cup unsweetened shredded coconut
1 cup walnuts, coarsely chopped
¼ cup toasted wheat germ
2 Tbsp olive oil
½ tsp salt
½ cup maple syrup
¼ tsp ground cinnamon
1 large egg white
1 ½ cups dried fruit of your choice

Directions:

1. Preheat oven to 300℉.

2. Combine all ingredients except the egg and fruit in a large bowl. Toss to combine.

3. Whisk the egg white in a small bowl until frothy. Stir into granola mixture.

4. Spread granola mixture in a single layer onto a baking sheet lined with parchment paper.

5. Bake for 45-55 minutes. Use a spatula to turn mixture halfway through baking time without breaking up clusters too much.

6. Once the granola has cooled, add the dried fruit and store in an airtight container.

Recipe from The Smitten Kitchen Cookbook by Deb Perelman

Maple Granola
Maple Granola
Maple Granola

LA-based duo The Echo And The Sound have a new record out titled ‘Buffalo Mouth’. It’s a real rocker.

I’ve been loving “Under The Sun”.

I can’t tell you how many times I have thought these same lines, although deep in my heart I know it is not true.

“Everyone I have loved
Has become someone else
With the taste of something new
You have all changed, but I am the same”

Check out The Echo And The Sound on the band’s Website where you can link to buy their music.

Cheers!

Posted in Breakfast | Tagged | 2 Comments

Baked Coconut Shrimp With Tropical Rice. New Music From Bronte.

Baked Coconut Shrimp With Tropical Rice
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Life’s a beach with this healthy, light, easy and flavorful dinner on the table.

The coconut shrimp has all of the crunch of the ever-popular fried versions served up as restaurant appetizers, but get their crisp magic in the oven. The coconut infused rice is a fresh accompaniment.

Baked Coconut Shrimp With Tropical Rice
Baked Coconut Shrimp

Ingredients:

Cooking spray
1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground pepper
1 large egg
1 cup sweetened shredded coconut
3/4 cup panko breadcrumbs
Tropical Rice (recipe follows)

Directions:

1. Preheat the oven to 425℉. Line a rimmed baking sheet with foil and set a wire rack on top; coat with cooking spray.

2. Season the shrimp with salt and pepper.

3. Beat the egg and 2 tablespoons water in a bowl. Combine the coconut and panko in another bowl.

4. Dip the shrimp in the egg mixture, then the coconut-panko mixture, gently pressing to adhere. Place coated shrimp on the prepared rack.

5. Bake shrimp until cooked through, about 10 minutes.

6. Turn on the broiler. Broil shrimp until golden brown about 1 minute. Serve with the shrimp and lime wedges.

Serves 4
Tropical Rice
Tropical Rice

Ingredients:

3/4 cup coconut water
3/4 cup Basmati or other long-grain rice
Zest of 1 lime, plus wedges for serving
1/2 cup shredded carrots
2 tablespoons finely chopped red onion
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh cilantro

Directions:

1. Combine 1 cup water, the coconut water, rice and lime zest in a medium saucepan and bring to a boil. Reduce the heat to medium low; cover and simmer 8 minutes.

2. Remove pan from the heat. Add the carrots, red onion, 1/4 teaspoon salt and a few grinds of pepper (do not stir). Cover and let sit 10 minutes, then fluff with a fork to combine.

3. Add the cilantro to the rice mixture and toss.

Serves 4

Recipes from Food Network Magazine
Baked Coconut Shrimp With Tropical Rice

“Until It’s Said” is brand new from Sydney-based Bronte aka Liam McAlary. What an absolutely addictive song with its delicious blend of alt-country, folk and brass pop.

“You let me go
cause you know
how it ends
You know the words
that brush through my head
We don’t know what we’ve lost
until it’s said”

Check out Bronte on his Website, where you can learn of upcoming shows in Australia. You can buy his music on Bandcamp. The new album is due out next month.

Cheers!

Posted in Main Courses, Seafood, Side Dish | Tagged | Leave a comment

Banana Chocolate Chunk Cake With Rum Cream Cheese Icing. New Music From The Shills.

Banana Chocolate Chunk Cake With Rum Cream Cheese Icing
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Need to use up some ripe bananas? This Banana Chocolate Chunk Cake With Rum Cream Cheese Icing is a terrific option. The dark chocolate chunks contrast wonderfully with the moist, sweet banana cake and the tangy icing.

Banana Chocolate Chunk Cake With Rum Cream Cheese Icing
Banana Chocolate Chunk Cake With Rum Cream Cheese Icing

Ingredients:

1 cup butter, softened
1 cup sugar
4 eggs
6 ounces dark chocolate (containing 55-72% cocoa solids), chopped and divided
4 very ripe mashed bananas
1 1/2 cups self rising flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon cinnamon
Rum Cream Cheese Icing (recipe follows)

Directions:

1. Preheat oven to 350℉. Grease and line two 8-inch cake pans with parchment paper.

2. In the bowl of a stand mixer, cream the butter with the sugar for 5 minutes. On low speed, add in the eggs, one at a time, scraping the bowl occasionally.

3. Add 4 ounces of the chocolate, bananas, flour and baking powder.

4. Divide the batter evenly between the pans.

5. Bake for 35 minutes until just firm. Let cool in pans on wire racks for 10 minutes. Invert the cakes onto the racks and remove the parchment. Allow to cool completely.
Banana Chocolate Chunk Cake

6. Sandwich the cakes together with a little icing, then cover the top and sides of the cake with the remaining icing.

7. Melt the remaining chocolate. Spoon into a small plastic bag, snip off the point and drizzle the chocolate over the cake.

8. Chill until ready to serve. Best eaten the same day the cake is made.

Serves 10

Recipe from BBC Good Food Magazine

Rum Cream Cheese Icing

Ingredients:

1 cup butter, softened
8 oz cream cheese, softened
2 Tbs dark rum
2 Tbs milk
2 tsp vanilla
4-6 cups confectioners’ sugar

Directions:

1. In a large bowl, cream together all ingredients except the sugar.

2. Gradually blend in the sugar until the icing reaches a thick, spreadable consistency.
Banana Chocolate Chunk Cake With Rum Cream Cheese Icing
Banana Chocolate Chunk Cake With Rum Cream Cheese Icing
Banana Chocolate Chunk Cake With Rum Cream Cheese Icing
Banana Chocolate Chunk Cake With Rum Cream Cheese Icing

Gonna get our groove on today with this funky new tune from Boston-based band The Shills.

Check out The Shills on the band’s Website where you can learn of an upcoming show in Boston and buy their music.

Cheers!

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Chili With Ranch Sour Cream. New Music From Marlowe Grey.

Chili With Ranch Sour Cream
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What makes this chili a complete standout is the Ranch Sour Cream. It’s absolutely amazing, especially combined with the fried onions. Even if you swear by your favorite chili recipe, try it with these toppings. So good.

Chili With Ranch Sour Cream
Chili With Ranch Sour Cream

Ingredients:

3 tablespoons vegetable oil
1 large onion, finely chopped
1 red bell pepper, finely chopped
2 red jalapeño peppers, seeded and finely chopped
2 tablespoons tomato paste
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
2 pounds ground beef chuck
Kosher salt and freshly ground pepper
2 (14 ounce) cans diced tomatoes
2 (15 ounce) cans kidney beans
1 bay leaf
Ranch Sour Cream (recipe follows)
Canned fried onions, for topping

Directions:

1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion, bell pepper and jalapeños. Cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, chili powder, cumin, coriander and oregano. Continue cooking, stirring occasionally, until the vegetables are well coated, about 3 minutes.

2. Add the beef, season with salt and pepper and cook, stirring and breaking up the meat, until no longer pink, about 3 minutes.

3. Add the tomatoes, beans, bay leaf, 1 teaspoon salt and 1 cup water. Bring to a simmer, then reduce heat to medium low. Continue cooking, stirring occasionally, until thickened, 45 minutes. Remove bay leaf and correct seasoning.

4. Ladle the chili into bowls. Top with the ranch sour cream and fried onions.

Serves 8

Ranch Sour Cream

Ingredients:

1 1/2 cups sour cream
1 1/2 tablespoons apple cider vinegar
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
2 green onions, thinly sliced
Kosher salt and freshly ground pepper

Directions:

1. Combine the sour cream, vinegar, cilantro, chives and green onions in a bowl.

2. Add 1 teaspoon salt and a few grinds of pepper. Whisk until smooth. Cover and refrigerate until ready to serve.

Recipes from Food Network Magazine
Chili With Ranch Sour Cream

‘Midnight In Brooklyn’ is new and really good from Brooklyn-based band Marlowe Grey. Digging that flute.

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

Cheers!

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Kale And Quinoa Bowl With Tofu And Mushrooms. New Music From Sleater-Kinney.

Kale And Quinoa Bowl With Tofu And Mushrooms


If you love the show Portlandia then you’ll be crazy about the new Portlandia cookbook. It’s funny, creative, and highly entertaining. But, most importantly, it’s packed with easy to follow recipes that celebrate the cutting edge food culture of Portland, Oregon.

The first recipe I tried, Kale And Quinoa Bowl With Tofu And Mushrooms, is a home run. It’s also the first recipe where I have enjoyed quinoa. Whatever it is about this preparation and combination of ingredients, I thought it was extremely delicious.

Like the show’s iconic sketch where Carrie and Fred encourage us to “Put a bird on it” on everything from teapots to toast, the cookbook suggests that we “Lay An Egg On It” for certain recipes. Like this one. Do it!

Kale And Quinoa Bowl With Tofu And Mushrooms
Kale And Quinoa Bowl With Tofu And Mushrooms

Ingredients:

Quinoa (recipe follows)
1/4 cup vegetable oil
4 cups trimmed and sliced mixed wild mushrooms (about 8 ounces)
8 oz firm tofu, cut into ¾-inch cubes
1 large shallot, minced
2 tsp minced fresh ginger
5 oz baby kale (about 6 lightly packed cups)
1 1/2 Tbs soy sauce
4 fried eggs, optional

Directions:

1. In a large nonstick skillet, heat 2 tablespoons of the vegetable oil. Add the mushrooms and cook over medium-high heat, stirring occasionally, until golden, about 10 minutes. Remove mushrooms onto a plate.

2. Heat another tablespoon of the oil in the same skillet. Add tofu and cook over moderately high heat, turning occasionally, until browned all over, about 7 minutes. Add tofu to the mushrooms on the plate.

3. Heat the remaining tablespoon of oil in the same skillet. Add shallots and ginger and cook over medium-high heat, stirring, about 2 minutes. Add the kale and cook, stirring until wilted, about 3 minutes.

4. Return the tofu and mushrooms to the skillet and cook, stirring, until heated through, about 2 minutes. Add the soy sauce and cook for 1 minute longer.

5. Mound quinoa in bowls and top with the kale mixture. Lay an egg on it, if you like, and serve.

Serves 4

Quinoa

Ingredients:

1 Tbs vegetable Oil
1 large shallot, minced
3/4 cup quinoa
Kosher salt

Directions:

1. In a medium saucepan, heat the oil. Add the shallot and cook over medium heat until softened, about 4 minutes.

2. Add the quinoa and cook, stirring until it begins to pop, about 3 minutes.

3. Add 1½ cups water and a pinch of salt and bring to a boil. Cover and cook over low heat for 15 minutes or until all the water is absorbed.

4. Let sit off the heat for 15 minutes, then fluff with a fork.

Recipes from The Portlandia Cookbook
Kale And Quinoa Bowl With Tofu And Mushrooms

Sleater-Kinney is a most logical choice to pair with today’s recipe. ‘No Cities To Love’, their first new album in about 10 years, is a hard core rocker with lots to love. You go grrrrrls!

Check out Sleater-Kinney on Bandcamp, where you can learn of upcoming world tour dates and buy their music.

Cheers!

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

Short And Sweet. Graham Cracker Brownies.

Graham Cracker Brownies
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The parrot one is my favorite.

Okay peeps, Polly want a cracker?

Yes, if it is in the form of these Graham Cracker Brownies.

Four ingredients and about one half hour of your time gets you a pan full of sweet, ooey, gooey, chewy, chocolate packed treats. The whole pan was gone in a flash.

Graham Cracker Brownies
Graham Cracker Brownies

Ingredients:

2 cups graham cracker crumbs (about 32 squares)
1 cup (6 ounces) semisweet chocolate chips or chocolate chunks
1 teaspoon baking powder
1 (14 ounce) can sweetened condensed milk

Directions:

1. In a large bowl, combine all ingredients.

2. Spread into a greased 8-inch square baking pan.

3. Bake at 350°F for 30-35 minutes or until a tester inserted near the center comes out clean.

4. Cool brownies on a wire rack before cutting into squares.

Makes about 16 squares
graham cracker brownies
Graham Cracker Brownies

Here’s a short song.

And a sweet song, in a post-punk kind of way.

“Is cupid drunk or does he just have bad aim?”

Check out The Dollyrots on the band’s Website, where you can buy their music.

Cheers!

Posted in Brownies, Short And Sweet | Tagged | Leave a comment