Pan Banging Chocolate Chip Cookies. New Music From Sam Redmore.

Pan Banging Chocolate Chip Cookie
It’s been a minute since I posted!

I have some very good excuses.

My youngest graduated high school and gave the opening commencement speech.

Graduation Speech

The next day he competed in the New England Track & Field Championship and won the 1600m in 4:07:09 breaking the meet record as well as his high school’s record.

Look at this close finish….Incredible.

Number 1!

NE 1600m Champ

Then it was off to Hayward Field in Eugene, Oregon to compete in the Nike Nationals, where Pierce came in 6th overall in the 1600m.
Nike Nationals

But, wait, there’s more.

Pierce and I flew right from Eugene to Dubrovnik to spend a few days with my daughter, Siobhán, who has been working abroad on a Fulbright grant since September.

Dubrovnik
Cavtat

Then we headed to Zagreb to help Siobhán as she packed up to move back to the States.


What a few weeks!

But, the reason you are here is for the food and music, so without further ado I present to you: Pan Banging Chocolate Chip Cookies

If you search this site, you’re gonna run into dozens of chocolate chip cookie recipes. I love them so much and am always looking for a different take on the classic.

Pan banging.

That’s what sets this recipe apart from the others. By dropping the cookie sheet in the oven a few times during the baking time, ripples form at the edge of the cookie. These bands are delectably crisp while the center of the cookie stays soft and chewy. It’s a scientific miracle. Ha!

It’s good to be back.
Pan Banging Chocolate Chip Cookies

Pan Banging Chocolate Chip Cookies

Ingredients:

2 cups (284g) flour
½ teaspoon baking soda
¾ teaspoon salt
1 cup (227g) unsalted butter, softened
1½ cups (297g) granulated sugar
¼ cup (50g) packed brown sugar
1 large egg
1½ teaspoons pure vanilla extract
2 tablespoons water
6 ounces (170g) bittersweet chocolate, chopped into approximate ½ inch pieces. (Chocolate chips won’t work properly in this recipe)
Sea salt, for garnish (optional)

Directions:

1. Place an oven rack in the middle position of oven and remove the other racks. Preheat oven to 350°F. Line 3 baking sheets with aluminum foil, dull side up, or with parchment paper.

2. In a small bowl, whisk together the flour, baking soda, and salt.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, about 2 minutes. Add the egg, vanilla, and water and mix on low speed to combine. Add the flour mixture and mix until combined. Add the chocolate chunks to the batter and mix in on low speed.

4. Form the dough into 1/4 cup sized balls. Place 4 balls an equal distance apart on prepared pans and transfer to the freezer for 15 minutes before baking. (If freezer space is an issue, chill the second baking sheet when you put the first chilled sheet in the oven and so on). Don’t skip freezing the dough balls as it helps the cookies not to spread too much as they bake. This is key to their finished texture.

5. Place the chilled baking sheet in the oven and bake 9 minutes, until the cookies are puffed slightly in the center. Lift up the baking sheet about 4 inches and let it drop down against the oven rack. This will cause the edges of the cookies to set while the centers will deflate a little.

6. After baking for 2 minutes longer, repeat lifting and dropping the pan. Repeat every 2 minutes until cookies have baked for 16 to 18 minutes total. The cookies will have spread out with golden brown edges and centers that are lighter in color.

7. Transfer cookies from the baking sheet to a wire rack, sprinkle with sea salt if using, then let cool completely.

Makes 10-12 large cookies (In order to get the edges to spread and crinkle, you need for the cookies to be big)

Recipe from The Vanilla Bean Blog
Pan Banging Chocolate Chip Cookie
Pan Banging Chocolate Chip Cookies
Pan Banging Chocolate Chip Cookie

Tears were most certainly shed this month. Happy, sad, and everywhere in between.

Birmingham-based artist Sam Redmore recently released this gorgeous cover of Giorgio Moroder’s ‘Tears’. It’s so pretty it gives me goosebumps. It feels joyous, yet, you know….tears.

Check out Sam Redmore on Bandcamp where you can learn of upcoming shows in the UK and buy his music.

Cheers!

Posted in Cookies | Tagged | 2 Comments

Strawberry And Pistachio Meringue Slice

Strawberry And Pistachio Meringue Slice



My son, Pierce, is having an excellent outdoor track season. He is the New Hampshire state champion in the mile and the 800m. This past weekend he shone at the NHIAA Meet of Champions. Saturday is the New England Championship. Wish him luck.

Pierce loves meringue. If you want a dessert that will disappear quicker than he runs, this is it.

Strawberry And Pistachio Meringue Slice has pistachio-crusted sheets of meringue sandwiching strawberries and lightly sweetened vanilla whipped cream. Fruity, crunchy, creamy, chewy…it’s all in there.

Pierce doesn’t like nuts, which is why only half of the meringue has the pistachios in it.

Strawberry And Pistachio Meringue Slice
Strawberry And Pistachio Meringue Slice

Ingredients:

4 egg whites
1/2 cup granulated sugar
3/4 cup confectioners’ sugar, plus 2 Tbs
1/2 tsp vanilla extract
1 tsp cornstarch
1 tsp white wine vinegar
3 Tbs pistachios, chopped
300ml heavy cream
250g strawberries, tops sliced off
1 vanilla pod, split

Directions:

1. Preheat oven to 325°F. Line a shallow 11 x 7-inch baking tray with parchment paper.

2. Beat egg whites and granulated sugar in a stand electric mixer until very firm peaks form, about 3 minutes. Slowly add the 3/4 cups of confectioners’ sugar, vanilla extract, cornstarch and vinegar. Beat for 30 seconds longer until very firm and glossy.

3. Spoon the meringue mixture onto prepared baking tray. Sprinkle with the pistachios.

4. Bake for 20-25 minutes until the meringue turns a very light beige color.

5. Let cool on the tray for 5 minutes. Lay a piece of parchment paper on top and then a wire rack on top of that. Flip over and remove baking tray. Leave to cool upside down for 5 minutes then peel off the attached parchment. Turn the meringue nut side up and cut in half lengthways

6. Pour the heavy cream into a mixing bowl. Scrape the vanilla pod seeds into the cream and add the remaining 2 tablespoons of confectioners’ sugar. Beat until very thick.

7. Place one of the meringue rectangles on a serving plate. Spoon half of the vanilla cream down the center then place the strawberries on top all lying on their side. Cover the berries with the remaining whipped cream and press gently to fill in gaps. Top with the second rectangle, pistachio side up.

8. Cut into slices to serve.

Serves 8

Recipe from Olive Magazine
Strawberry And Pistachio Meringue Slice
Strawberry And Pistachio Meringue Slice
Strawberry And Pistachio Meringue Slice

The song title says it all and clocks in faster than Pierce’s races.

Check out Apa State Mental on Bandcamp where you can buy their music.

Cheers!

Posted in Dessert | Leave a comment

Grilled Sausages With Pepper Salad

Grilled Sausages With Pepper Salad

I didn’t get today’s Worldle.

If you play, you can probably relate to how breaking your streak can make you super annoyed. Kind of ruined my morning. At least it wasn’t like the last time I got out….on the word STOVE. Can you believe that? :)

Here’s a recipe that will cheer you up if you screw up your Wordle or not.

The sausage is simply grilled (it’s briefly parboiled to prevent over browning on the grill) then served atop a tasty salad of roasted peppers, cukes, capers and pine nuts.

Grilled Sausages With Pepper Salad
Grilled Sausages With Pepper Salad

Ingredients:

2 rope sausages (sometimes called pinwheel sausages)

Olive oil
Crusty bread, to serve
Pepper Salad (recipe follows)

Directions:

1. Bring a large pan of water to a boil and then turn heat down to simmer. Add the sausages and gently simmer for 15 minutes.

2. Skewer sausages to keep in a wheel shape.

3. Rub the sausages all over with olive oil and season with salt and pepper.

4. Grill until char-marked and cooked through.

5. Serve the sausages with the pepper salad and some crusty bread.

Serves 4

Pepper Salad

Ingredients:

2 roasted red peppers (the jarred kind is fine), diced
¼ cucumber, diced
2 tsp capers, drained
1 Tbs pine nuts, toasted
1 Tbs red wine vinegar
2 Tbs olive oil
Basil, a few tablespoons, chopped

Directions:

1. Mix all of the salad ingredients together and season with salt and pepper.

Recipes from Olive magazine
Grilled Sausages With Pepper Salad
Grilled Sausages With Pepper Salad

Check out Joy Tribe on Bandcamp where you can buy their music.

Cheers!

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

Mango Coconut Cream Tart. Listening To Evan Myall.

Mango Coconut Cream Tart

If you’re smart, you will make this Mango Coconut Cream Tart soon. A chewy coconut filling is covered with swirls of lightly sweetened whipped cream and slices of glazed mango. It’s a dessert that screams spring with its pretty colors and fresh flavors.

Mango Coconut Cream Tart
Mango Coconut Cream Tart

Ingredients:

Pâte Brisée (recipe follows)
Coconut Filling (recipe follows)
2 firm, ripe mangoes (about 1 1/4 pounds total)
1/2 lemon, juiced
1 1/2 cups cold heavy cream
1/4 cup confectioners’ sugar
1 tablespoon light corn syrup
2 teaspoons water

Directions:

1. Preheat oven to 375℉.

2. On a lightly floured surface roll pâte brisée into a 15-inch round about 1/8 inch thick.

3. Press dough into and up the edges of a 12-inch fluted tart pan with a removable bottom. Trim edge flush with top rim of pan. Prick bottom all over with a fork. Freeze until firm, about 20 minutes.

4. Line dough with parchment, leaving a 3-inch overhang. Fold overhang over dough edge so it is not exposed. Fill with pie weights or dried beans.

5. Bake until edges begin to turn golden, about 30 minutes, rotating halfway through. Remove weights and parchment.

6. Reduce temperature to 325℉. Tent edge with foil, and bake until golden brown, 25 minutes more. Let cool slightly, about 20 minutes.

7. Spread filling into tart shell. Bake until just set and lightly golden, 22 to 24 minutes. Let cool completely.

8. Peel mangoes, and cut in half, removing pits. Brush with lemon juice. Very thinly slice each half crosswise.

9. Beat together heavy cream and confectioners’ sugar until medium peaks form.

10. Spread one-third of whipped cream mixture over top of filling. Put remaining whipped cream mixture into a pastry bag fitted with a large open star tip (such as Ateco #829). Pipe swirls of cream over top of tart. Twist mango slices into spirals (My slices wouldn’t fold…I don’t think I got them thin enough so I just left them as is) and nestle the slices between cream swirls.

11. Heat corn syrup and water in a small saucepan until combined. Brush mango slices with syrup. Refrigerate tart until chilled, about 20 minutes.

Serves 8 to 10

Pâte Brisée

Ingredients:

1 2/3 cups flour, plus more for work surface
3/4 teaspoon salt
3/4 teaspoon sugar
4 oz plus 3 tablespoons cold unsalted butter, cubed
1/4 to 1/3 cup ice water

Directions:

1. Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, 8 to 10 seconds.

2. Drizzle 1/4 cup ice water evenly over mixture. Pulse until dough holds together when pressed between 2 fingers. If dough is too dry, add more ice water, 1 tablespoon at a time.

3. Shape dough into a disk, and cover in plastic wrap. Refrigerate until firm, at least 1 hour and up to 1 day. Let stand at room temperature 5 minutes before rolling.

Coconut Filling

Ingredients:

2/3 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon salt
2 teaspoons fine cornmeal
2 large eggs plus 1 large yolk
1/2 teaspoon vanilla extract
1/4 cup plus 2 tablespoons unsalted butter, melted
1 1/4 cups unsweetened small dried coconut flakes, toasted

Directions:

1. Mix together granulated and brown sugars, salt, and cornmeal.

2. Whisk in eggs, yolk, and vanilla then add the butter and coconut.

Recipes from Martha Stewart

Mango Coconut Cream Tart
Mango Coconut Cream Tart
Mango Coconut Cream Tart
Mango Coconut Cream Tart
Mango Coconut Cream Tart

My youngest son has been listening to a lot of Beatles’ music. ‘Supernatural’, by LA-based artist Evan Myall, gives off some of the fab four’s vibe. Such a lovely little tune.

“I’m not as strong as you think”

Check out Evan Myall on his Website where you can link to buy the music.

Cheers!

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Apple Cinnamon French Toast Casserole. Listening To Grant Sharkey.

Apple Cinnamon French Toast Casserole

I laugh every time.

Family Guy runs deep in my family.

Just ask Stewie.
Stewie

We used to have a betta fish named Brian, but he’s gone many tears ago.

I could go on, but an opinion piece I read recently in a British food magazine is still fresh in my memory. The writer whined about how American bloggers filled their pages with too much blather when all everyone wants is to get to the recipe.

Whew. Harsh.

So on to the recipe we shall go.

Apple Cinnamon French Toast Casserole ticks all the boxes for a festive breakfast treat. It’s sweet, packed with fruit and gilded with a yummy streusel topping. The custard filling keeps the bake tender, yet the edges get a lovely crisp texture. Finally, a simple caramel drizzle takes it all over the top. The casserole can be mostly assembled the night before. Always a bonus.

I couldn’t find the frozen dinner rolls that Paula used. I substituted a 1-pound package of white dinner rolls (like these) and they worked fabulously.

Apple Cinnamon French Toast Casserole
Apple Cinnamon French Toast Casserole

Ingredients:

1 1/2 (15 oz) pkgs frozen dinner rolls, thawed
6 eggs
2 cups half-and-half
1 tsp vanilla extract
1/4 tsp kosher salt
1 (21 oz) can apple pie filling, apples cut into bite sized pieces
2 Tbs granulated sugar
1 tsp ground cinnamon
1 cup flour
1 1/4 cups packed light brown sugar, divided
1/4 cup butter, softened and divided
6 Tbs light corn syrup
Confectioners’ sugar: to garnish

Directions:

1. Grease a 3 quart baking pan. Line a baking sheet with parchment paper.

2. Cut rolls into small cubes.

3. In a large bowl, whisk together eggs, half-and-half, vanilla and salt.

4. In another large bowl, combine apple pie filling, granulated sugar and cinnamon. Stir in the cubed rolls. Transfer mixture to the prepared baking dish. Pour egg mixture over top. Cover with foil and refrigerate overnight.

5. Preheat oven to 375℉. Remove casserole from refrigerator 30 minutes before baking.

6. Bake, with baking dish on parchment lined baking sheet, for 30 minutes.

7. Meanwhile, combine the flour, 3/4 cup brown sugar and 1/2 cup butter in a medium bowl. Stir together until crumbly.

8. Uncover casserole and sprinkle with the flour mixture. Bake, uncovered, until golden brown and set, about 20 minutes longer.

9. In a medium heavy saucepan, cook corn syrup, remaining 1/3 cup brown sugar and remaining 1/4 cup butter over medium heat. Stir occasionally until heated through and the sugar is dissolved.

10. Drizzle the caramel sauce over the casserole and garnish with a sprinkling of confectioners’ sugar.

Serves 8

Recipe slightly adapted from Paula Deen
Apple Cinnamon French Toast Casserole
Apple Cinnamon French Toast Casserole
Apple Cinnamon French Toast Casserole

Everyone needs to calm the fuck down. You tell ’em Grant.

Nothing like a calming, folksy song that throws in melodic F bombs aimed at the hysterical masses.

Check out Grant Sharkey on Bandcamp where you can buy his music.

Cheers!

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Easy Matzo-Crusted Salmon. Listening To A Grave With No Name.

Easy Matzo-Crusted Salmon

Passover is coming up soon. Your kosher kitty will love this simply prepared Matzo-Crusted Salmon. You’ll like it too, I’m sure.

Easy Matzo-Crusted Salmon
Easy Matzo-Crusted Salmon

Ingredients:

1 tablespoon Dijon mustard
1 tablespoon mayonnaise
4 (4 ounce each) boneless, skinless salmon fillets
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 matzo cracker, crumbled

Directions:

1. Preheat oven to 400°F.

2. Line a large baking sheet with non-stick foil and set aside.

3. In a small bowl, whisk together mustard and mayonnaise.

4. Season salmon with salt and pepper.

5. Brush the top of each fillet with some of the mustard mixture then sprinkle with matzoh crumbs. Press gently so that they adhere.

6. Transfer salmon, matzo side up, to prepared baking sheet and spray with a little cooking oil.

7. Bake until just cooked through, about 10 minutes.

Serves 4

Recipe from Whole Foods
Easy Matzo-Crusted Salmon
Easy Matzo-Crusted Salmon

A Grave With No Name, a project of London-based artist Alexander Shields, released an album titled ‘Passover’ in 2018. It’s a collection of quiet, beautiful, introspective songs. There’s even an interlude which is one of my favorite things for an album to include (I’m looking at you ‘Hazards Of Love’).

Every tune is fantastic, but my favorite is “By The Water’s Edge”. The vocals, sound and lyric, send a chill down my spine.

“It was frozen,
but your reflection
spoke to me”

Check out A Grave With No Name on Bandcamp where you can buy the music.

Cheers!

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Skillet Brownies. Listening To Cosmo Sheldrake.

Skillet Brownies

If you are in need of a little chocolate heaven, make these decadent Skillet Brownies. They are super easy and very cute. Vanilla ice cream melting into the warm, rich, gooey, chocolate packed brownie gets you pretty close to dessert paradise.

Skillet Brownies
Skillet Brownies

Ingredients:

1/4 pound (4 ounces) unsalted butter
4 ounces plus ½ cup semisweet chocolate chips, divided
1½ ounces unsweetened chocolate
2 extra-large eggs
2 teaspoons instant coffee powder
1½ teaspoons vanilla extract
1/2 cup plus 1 tablespoon sugar
1/4 cup plus 1 tablespoon flour, divided
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 pint vanilla ice cream

Directions:

1. Preheat oven to 350°F.

2. Combine the butter, 4 ounces of the chocolate chips, and the unsweetened chocolate together in a medium saucepan. Heat over low heat just until the chocolate melts. (You can also do this in the microwave). Remove from the heat and allow to cool for 15 minutes.

3. In a large bowl, stir (do not beat) together the eggs, coffee powder, vanilla, and sugar. Add the egg mixture to the chocolate mixture then set aside to cool to room temperature.

4. In a medium bowl, mix together ¼ cup of the flour, the baking powder, and salt then stir it into the chocolate mixture.

5. Toss the remaining ½ cup of chocolate chips and one tablespoon of flour together in a medium bowl then stir them into the chocolate mixture.

6. Spoon the mixture into 4 lightly greased individual cast-iron skillets, ramekins or baking dishes (about 5 x 3-inches in dimension) and place them on a sheet pan.

7. Bake for 22 minutes exactly. Do not overbake. A tester inserted in the center will not come out clean. Serve warm with a scoop of ice cream.

Serves 4 very generously

Recipe from Ina Garten
Skillet Brownies

Yesterday, my cousin sent me this song since she sensed I was feeling a bit blue.

“Come Along” by Cosmo Sheldrake was exactly what I needed. Whimsy, optimism, haunting undertones and an epic, theatrical intro combine for a four minute trip that calms the mind. It certainly made me smile.

“Don’t let moments pass along
and waste before your eyes,
March with me and the borogoves,
Come with me and the slithy toves,
And never ask us why.”

Check out Cosmo Sheldrake on Bandcamp where you can buy his music.

Cheers!

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Mile High Key Lime Pie

Mile High Key Lime Pie

If there was ever a time I needed to smile, it’s right now.

I pushed my world and our world out of my mind and made a delicious Key Lime Pie. And not just the usual Key Lime Pie….A Mile High Key Lime Pie.

The Mile High moniker comes from the voluminous crown of creamy whipped topping blended with lime juice and a hint of sweetened condensed milk. I was skeptical of that combo, but it is absolutely divine. Unlike standard whipped cream, that high hat lasts for days in the fridge without weeping.

Not weeping is definitely something to aspire to these days. Make some pie.

Mile High Key Lime Pie
Mile High Key Lime Pie

Ingredients:

6 tablespoons butter, melted
2 cups finely crushed Vanilla Wafers
2 3/4 cups sweetened condensed milk (divided)
3 egg yolks
1 cup Key lime juice (divided)
16 oz tub Cool Whip (softened in fridge)

Directions:

1. Preheat oven to 350℉.

2. Mix together crushed vanilla wafers and melted butter. Stir until well combined then press into a greased 9-inch pie pan.

3. Beat together egg yolks, 1 3/4 cups of sweetened condensed milk and 1/2 cup of the Key lime juice.
Pour into crust.

4. Bake pie for 20-25 minutes. Cool completely.
Mile High Key Lime Pie

5. Beat together Cool Whip, 1 cup sweetened condensed milk, and remaining 1/2 cup of Key lime juice until smooth. Refrigerate for at least 30 minutes.

6. Top cooled pie with whipped topping and chill for several hours before cutting and serving.

Serves 8

Recipe from Easy Baked
Mile High Key Lime Pie
Mile High Key Lime Pie
Mile High Key Lime Pie

All the happy pies on earth cannot erase the pain of what we are watching unfold in Ukraine. I heard this song today and promptly burst into tears.

“If you tolerate this
then your children will be next”

Check out Manic Street Preachers on the band’s Website where you can learn of upcoming UK tour dates. You can buy their music here.

Cheers!

Posted in Pie | Tagged | 2 Comments

Crêpes With Cheese And Vegetables. New Music From Alas The Sun.

Crêpes With Cheese And Vegetables

I just watched Citizen Kane for the first time. It’s been heralded as the best film of all time, yet somehow I never got around to checking it out. It’s a very interesting movie with mesmerizing cinematography. And little weird things happen unexpectedly, like that cockatoo in the clip above.

Unexpected, but definitely not weird, are these Crêpes With Cheese And Vegetables. They look so elegant, but are not at all difficult to make. A mix of sautéed vegetables, ricotta and Monterey Jack are rolled up in corn crêpes then briefly baked. The crème fraîche taco sauce is the perfect creamy, spicy sauce to serve with the crêpes.

Crêpes With Cheese And Vegetables
Crepes With Cheese And Vegetables

Ingredients:

12 Corn Crêpes (recipe follows)
1 tsp cumin seeds
2 Tbs peanut oil
1 red onion, chopped
1 carrot, finely chopped
1 red potato, chopped into small cubes
2 zucchini, chopped into small cubes
1 yellow squash, chopped into small cubes
1 red bell pepper, chopped into small squares
6 oz Monterey Jack cheese, shredded
1 cup ricotta cheese
1/3 cup heavy cream
1 cup crème fraîche
1/4 cup hot taco sauce, plus more to drizzle
Cilantro, to garnish

Directions:

1. Roast the cumin seeds in a dry skillet over medium heat until fragrant. Grind in a spice mill.

2. Heat oil in a large skillet. Add onion and cook for 3 minutes then add the carrot and potato. Stir then cover the pan. Lower heat and cook for 8 minutes or until the vegetables are softened.

3. Add zucchini, yellow squash and bell pepper to the skillet and continue to cook, covered, until the vegetables are just tender, about 5 minutes. Transfer to a bowl and season with salt and pepper. Stir in the ground up cumin.

4. In another bowl, combine the Jack cheese with the ricotta. Season with salt and pepper.

5. Preheat oven to 400℉.

6. To fill the crêpes, place each crêpe with its better looking side facing down on a work surface. Spread about 2 tablespoons of the cheese mixture down the middle of the crêpe, stopping about an inch from either edge. Spoon about 1/4 cup of the vegetables on top of the cheese. Fold near side of the crêpe over the filling, tuck in the ends and roll up the crêpe.

7. Place the crêpes in a single layer on a lightly greased 13 x 9-inch baking pan or a parchment lined baking sheet.

8. Brush the crêpes with the heavy cream. Bake for about 12 minutes.

9. Stir together crème fraîche and taco sauce in a small bowl.

10. To serve, spoon some of the crème fraîche mixture onto each plate. Arrange crêpes on top. Garnish with a dots of taco sauce and some sprigs of cilantro.

Makes 12 crêpes

Corn Crêpes

Ingredients:

2 large eggs
1 cup milk
1/2 cup water
1/2 tsp salt
1/4 cup corn meal
3/4 cup flour
2 Tbs olive oil
Butter for cooking the crêpes

Directions:

1. Put all ingredients in a blender and blend briefly at medium speed until combined.

2. Pour batter into a bowl, cover, and let rest for 1 hour.

3. To cook the crêpes, heat an 8-inch crêpe pan with a little butter. When hot, pour in just enough batter to lightly coat the pan. Tilt pan to distribute the batter. Cook the crêpe a few minutes until golden brown on the bottom and the tip is beginning to look dry. Turn it over and cook the second side for one minute. (Note: Many times the first crêpe comes out bad as the pan is not properly seasoned. After one go, it should be fine for the rest of the crêpes).

4. Stack the finished crêpes on top of one another. If not using right away, wrap them in cling film.

Makes twelve 8-inch crêpes

Recipes slightly adapted from The Greens Cook Book by Deborah Madison
Crêpes With Cheese And Vegetables
Crêpes With Cheese And Vegetables
Crêpes With Cheese And Vegetables
Crêpes With Cheese And Vegetables

Alas The Sun are an indie duo out of Zürich, Switzerland. “Out For Something” is the new single from their forthcoming second album ‘Wild Honey Inn’ due out in May.

If you need a mood boost, you’re in for one right now. It’s a classic pop cocktail of synth, tapped out drums, jangling guitars, moody bass, cool vocals and killer hook.

“Time flies even faster
when you’re by my side”

Check out Alas The Sun on the band’s Website and Bandcamp where you learn of upcoming shows in Switzerland and buy their music.

Cheers!

Posted in Main Courses | Leave a comment

Cheesy Naan With Chutney. Listening To The New Twentys.

Cheesy Naan With Chutney

Pretty cheesy, huh?

So are these delicious naans. Simply seasoned and topped with mango chutney, cheese and green onion, they are the perfect side to serve with a curry. Also great as a snack or alongside some spicy soup.
Cheesy Naan With Chutney
Cheesy Naan With Chutney

Ingredients:

2 pieces naan (such as Stonefire)
2 Tbs ghee or unsalted butter, melted
Salt and black pepper
¼ cup Major Grey’s chutney (such as Crosse & Blackwell)
1 cup white Cheddar, shredded
3 Tbs sliced green onions (about 2)

Directions:

1. Preheat oven to 425°F with baking stone on bottom rack.

2. Brush one side of naan with ghee, season with salt and pepper then spoon on the chutney.

3. Top naan with Cheddar and bake on stone until Cheddar melts and naan becomes golden, about 10 minutes.

4. Sprinkle naan with green onions, let rest 2–3 minutes, then slice.

Serves 4

Note: Recipe doubles easily. I made the 2 large naan and also a few mini naans that some markets now sell.

Recipe from Cuisine At Home
Cheesy Naan With Chutney
Cheesy Naan With Chutney

Feeling soda pressed?

Crank up the sound and get ready to feel really good.

‘The Way’, from Cornwall- based band The New Twentys, is a high energy love song that will have you “Whoa–oh-oh” ing along with the band. I cannot get enough of this song.

“She’s like sunshine
in your face”

Check out The New Twentys on Facebook and the band’s Website where you can link to buy their music.

Cheers!

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