Brussels Sprouts Tarte Tatin. Listening To Aloric.

Brussels Sprouts Tarte Tatin

If you are a brussels sprouts fan then you will love this savory tarte tatin. The flaky pastry crust holds pan-fried brussels sprouts and shallots caramelized in cider. A dollop of crème fraîche to serve is the perfect accent.

Brussels Sprouts Tarte Tatin
Brussels Sprouts Tarte Tatin


4 tablespoons olive oil
1 1/2 pounds medium Brussels sprouts, trimmed and halved through core
6 tablespoons butter
1 pound shallots, halved and thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons fresh thyme leaves
1 1/2 cups apple cider
2 tablespoons apple cider vinegar
1 store-bought piecrust, rolled out into a 10-inch circle
1/2 cup crème fraîche


1. Preheat oven to 400℉.

2. In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add half the sprouts and cook, cut side down, until browned, about 3 minutes. Transfer to a bowl and season with salt and pepper. Repeat with the remaining oil and sprouts.

3. In a large nonstick skillet, melt 3 tablespoons butter over medium-high heat. Add the shallots, garlic and thyme. Cook, stirring often, until golden, about 5 minutes. Stir in 1/2 cup cider. Cook over medium heat, stirring often, until the shallots are deep brown and most of the liquid has evaporated, about 10 minutes. Transfer to a medium bowl.

4. Wipe out the skillet. Add the remaining 1 cup cider, 3 tablespoons butter and the vinegar. Cook over medium heat until the sauce is syrupy, about 10 minutes. Pour into a 9-inch pie dish, swirling to coat the bottom.

5. Arrange half the sprouts in the dish, cut side down, in a single layer. Fill the crevices with about two-thirds of the shallot mixture. Repeat with the remaining sprouts and shallots. Top with the pie dough, tucking the edges into the dish. Pierce the dough all over with a fork.

6. Bake until golden, 20 to 25 minutes. Let cool 5 minutes.

7. Run a knife around the edge of the dish. Invert the tart onto a platter. Cut into wedges and serve with the crème fraîche.

Serves 8

Recipe from Everyday With Rachael Ray Magazine

Brussels Sprouts Tarte Tatin
Brussels Sprouts Tarte Tatin
Brussels Sprouts Tarte Tatin

‘Fate’ starts gently before building to its dramatic outro. Lovely stuff here.

“And I think I’ll die,
quicker than Fate’s,
posthumous smile,
rains down on me.”

Check out Aloric on the band’s Website where you can link to buy their music.


Posted in Tart, Vegetable | Tagged | 2 Comments

Spicy Pan-Fried Noodles. New Music From Silver Rose.

Spicy Pan-Fried Noodles

A request from today’s band for noodle stir fry resulted in this fantastic recipe for Spicy Pan-Fried Noodles. It’s laced with a sesame-soy sauce that coats the noodles perfectly thanks to some eggs added while stir-frying. Lots of edamame and peanuts add wonderful contrasting texture. Heat up the spice as needed with more sriracha.

Spicy Pan-Fried Noodles
Spicy Pan-Fried Noodles


1 cup thinly sliced green onions both white and green parts)
3 tablespoons soy sauce, more to taste
1 tablespoon grated fresh ginger
2 teaspoons rice wine or sherry vinegar
1 teaspoon sesame oil
6 ounces Chinese egg noodles, soba noodles or rice noodles
2 ½ tablespoons vegetable oil, more as needed
5 garlic cloves, thinly sliced
2 large eggs, beaten with a fork
2 cups baby spinach or 1/2 cup thawed edamame (I used edamame)
1 to 2 teaspoons sriracha or other hot sauce, or to taste
Juice of 1/2 lime
1 cup cilantro leaves
2 tablespoons sesame seeds and/or chopped roasted peanuts, optional


1. In a small bowl, combine the green onions, soy sauce, ginger, rice wine, and sesame oil. Set aside.

2. In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. Drain and toss with 1/2 tablespoon of the vegetable oil to keep them from sticking.

3. In a large skillet over medium-high heat, warm the remaining 2 tablespoons of vegetable oil. Add the garlic and cook for 1 minute. Add half of the green onion mixture and stir-fry for 1 minute.

4. Add noodles and stir-fry until the noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame, sriracha, and remaining green onion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer.

5. Remove from heat and stir in lime juice. Garnish with cilantro, sesame seeds and peanuts.

Serves 2 (doubles easily)

Recipe slightly adapted from NY Times
Spicy Pan-Fried Noodles
Spicy Pan-Fried Noodles
‘Take Me Home’, new from Carla Sariñana’s Silver Rose project, shimmers right from the start. The silky vocals glide over the solid wall of sound and the sweet, catchy lyrics are infectious.

“Give me peace of mind
take my heart with you”

Check out Silver Rose on Facebook and the band’s Website where you can link to buy their music.


Posted in Pasta | Tagged | Leave a comment

Guinness Chocolate Chunk Cookies. Listening To The Academic.

Guinness Chocolate Chunk Cookies

Move over milk. We’re pairing beer with our cookies today. Make that IN our cookies!

Guinness, that luscious Irish dry stout, gets boiled down with brown sugar. The resulting syrup (which I could have easily spooned all into my mouth instead of into the dough it was so good) lends a rich, subtle flavor to the cookies. A hint of espresso and a whole load of chocolate chunks gives this recipe a spot at the top of my favorite chocolate chippers.

Guinness Chocolate Chunk Cookies
Guinness Chocolate Chunk Cookies


2 (12 oz) cans Guinness extra stout beer
1/2 cup brown sugar
2 3/4 cup flour
1/3 cup unsweetened cocoa
1 tsp espresso powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1/2 cup shortening
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup white chocolate chunks
2 cups semisweet chocolate chunks


1. Reduce beer with ½ cup brown sugar in a medium saucepan over medium-high heat until liquid thickens to a syrup and measures approximately 1/3 cup, about 30–45 minutes. Remove from heat and set aside to cool slightly.

2. Preheat oven to 350°F. Line baking sheets with parchment paper.

3. In a medium bowl combine flour, cocoa, espresso powder, baking soda and salt.

4. In a large mixer bowl, cream together butter, shortening, granulated sugar, and ½ cup brown sugar until fluffy, about 3 minutes.

5. Add eggs, beer syrup and vanilla to butter mixture. Beat to combine.

6. Add flour mixture to the creamed mixture and mix together until combined.

7. Fold in all chocolate chunks.

8. Using a 2 tablespoon cookie scoop, drop dough onto prepared baking sheets. Bake 12-14 minutes.

9. Let cookies cool on sheet for a few minutes, then transfer to a wire rack to cool completely.

Makes about 3 dozen

Recipe slightly adapted from Cuisine At Home
Guinness Chocolate Chunk Cookies
Guinness Chocolate Chunk Cookies
Guinness Chocolate Chunk Cookies

Let’s take the cookies to Ireland for some energetic indie-rock from The Academic. Awesome guitar, smashing drums, required ‘oh ohs’ and mixtape memories…YES.

“Me and my mixtapes
Nothing’s going to change the way I feel”

Check out The Academic on Facebook. You can buy their music here.


Posted in Cookies | Tagged | Leave a comment

Ham And Eggs With Greens. New Music From Bokito.

Ham And Eggs With Greens


Nothing green about this ham and egg dinner except for the salad. It’s a nice and easy change up for a quick weeknight meal.

Ham And Eggs With Greens
Ham And Eggs With Greens


2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 (7-ounce) boneless ham steaks, halved and patted dry
8 large eggs
1 red bell pepper, thinly sliced
8 cups mixed greens
1 tablespoon chopped fresh chives
1 baguette, halved, split and toasted


1. Whisk the vinegar, mustard and a pinch each of salt and pepper in a large bowl. Gradually whisk in 1 tablespoon olive oil until smooth.

2. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the ham and cook until browned, 3 minutes per side. Remove steaks to serving plates.

3. Reduce the heat to medium low. Working in batches, crack the eggs into the skillet and cook, without flipping, until the whites are set but the yolks are still runny, 4 to 5 minutes. Season with salt and pepper. Divide among the plates.

4. Add the bell pepper, mesclun greens and chives to the bowl with the vinaigrette and toss to coat. Season with salt and pepper. Add the salad to the plates. Serve with the baguette.

Serves 4

Recipe from Food Network
Ham And Eggs With Greens
Ham And Eggs With Greens

The song title. That little earworm riff. The way the singer’s voice catches on the words.


Check out Bokito on Facebook. You can buy their music here.


Posted in Pork | Tagged | Leave a comment

Dulce de Leche Cookie Bars. Listening To Anna Pancaldi.

Dulce de Leche Cookie Bars


I hope you are having a love-filled Valentine’s day.

Share some dessert love with these delectable Dulce de Leche Cookie Bars. A buttery base is filled with a creamy caramel then topped with crunchy pecans and chocolate chips. ❤️❤️❤️
Dulce de Leche Cookie Bars
Dulce de Leche cookie bars
Dulce de Leche Cookie Bars


Cooking spray
2 cups plus 1 tablespoon all-purpose flour
12 tablespoons cold unsalted butter, diced
1/3 cup confectioners’ sugar
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1 cup dulce de leche
1/4 cup heavy cream
2 large egg yolks
3/4 cup semisweet chocolate chips
3/4 cup pecans, chopped


1. Preheat oven to 350℉. Line a 9 x 9-inch baking dish with foil, leaving a 2-inch overhang on two sides. Coat the foil with cooking spray.

2. Combine 2 cups flour, the butter, confectioners’ sugar, 1 teaspoon vanilla and the salt in a food processor. Pulse until the mixture starts clumping together, about 1 minute. Press firmly in the bottom and 1/4 inch up the sides of the prepared pan.

3. Bake until firm and lightly browned, 25 to 30 minutes. Transfer to a rack and cool for 5 minutes.

4. Meanwhile, combine the dulce de leche, heavy cream, egg yolks and the remaining 1 tablespoon flour and 2 teaspoons of the vanilla in a medium bowl. Whisk until smooth.

5. Pour the dulce de leche mixture over the crust and sprinkle with the chocolate chips and pecans.

6. Bake until set around the edge but still a bit soft in the center, about 25 minutes.

7. Transfer to the rack and cool completely. Lift out of the pan using the overhanging foil. Remove the foil and cut into bars.

Makes 25 bars

Recipe from Food Network Magazine
Dulce de Leche Cookie Bars
Dulce de Leche Cookie Bars
Dulce de Leche Cookie Bars
Don’t make promises that you cannot keep. But sing about it all day long if you have a voice as beautiful as that of Anna Pancaldi.

Check out Anna Pancaldi on her Website where you can learn of upcoming shows in the UK and buy her music.


Posted in Dessert | Tagged | Leave a comment

Herbed Cheese Sticks. New Music From Roadkill Ghost Choir.

Herbed Cheese Sticks

It was only 2 posts ago when I mentioned that a good friend’s biggest criticism of ISITK is that there is too much cheese.

I know!! I know!! Too much cheese, but cheese is soooooo good.

Like when it’s all gooey and delicious atop warm, garlic scented dough.

When you want to elevate the humble bread stick you can’t go wrong with Herbed Cheese Sticks. They’re the perfect snack or an easy partner for soup and pasta.

Herbed Cheese Sticks
Herbed Cheese Sticks


1 package (6-1/2 ounces) pizza crust mix (I used purchased pizza dough)
1-1/2 teaspoons garlic powder
1 tablespoon olive oil
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
1 teaspoon Italian seasoning
Pizza sauce, to serve


1. Preheat oven to 450°F.

2. Mix pizza dough according to package directions, adding garlic powder to dry mix. Cover and let rest 5 minutes. Knead dough 4-5 times or until easy to handle. (If using purchased dough you can skip this step. Just sprinkle the dough with a little of the garlic powder and knead in.)

3. On a greased baking sheet, press dough into an 8-inch square. Brush top with oil then sprinkle with cheeses and Italian seasoning.

4. Bake 6-8 minutes or until cheese is lightly browned. Cut in half then cut each half crosswise into eight strips. Serve with pizza sauce.

Makes 16 cheese sticks

Recipe from Taste of Home
Herbed Cheese Sticks
Herbed Cheese Sticks
Herbed Cheese Sticks
Herbed Cheese Sticks
‘Classics (Die Young)’ is from the new EP released last week by Florida-based Roadkill Ghost Choir. It’s super shimmery Americana that’ll get the week rolling.

Check out Roadkill Ghost Choir on the band’s Website where you can buy their music.


Posted in Bread | Tagged | Leave a comment

Evening In Kingston Sparkling Rum Cocktails. New Music From L.A. Witch.

Evening In Kingston Sparkling Rum Cocktails

Evening In Kingston Sparkling Rum Cocktails are just the ticket to celebrate a snow day, to reward yourself with for surviving a white-knuckle drive in bad weather conditions, to kick back with friends or as a festive drink to toast your Valentine. (I qualify for 4 of those excuses this week!)

Mild and smooth Jamaican rum replaces gin in this fun riff on the iconic Italian Negroni. Bonus: You can mix the base up ahead of time. Then just divide among glasses and pop the cork on your favorite sparkling wine. The bubbly top-up adds an extra special touch to the cocktails .

Evening In Kingston Sparkling Rum Cocktails
Evening In Kingston Sparkling Rum Cocktails


1½ cups amber rum (such as Appleton Estate)
1 cup Campari
1 cup sweet vermouth
1 or 2 (750-ml) bottles chilled sparkling wine
12 orange twists


1. Combine rum, Campari, and vermouth in a large pitcher. Chill mixture until very cold, at least 2 hours and up to 1 day.

2. For each cocktail, pour 2 ounces of the rum mixture into a tall cocktail glass filled with ice and top off with 2–3 ounces of chilled sparkling wine. Garnish with an orange twist, if desired.

Serves 12

Recipe from Bon Appétit
Evening In Kingston Sparkling Rum Cocktails

Get yer drink, turn up the volume and take in this new tune from LA-based band L.A. Witch. It’s the kind of west coast, lo-fi garage guitar that is sure to make you smile. Whatever happens to Brian is going to take some careful listening, though.

Probably not this Brian. He’s enjoying the band and his drink, too. :)

Check out L.A. Witch, who don’t have to worry about all this winter nonsense, on Facebook where you can learn of upcoming shows in the EU and UK. You can buy their music on Bandcamp. New album due out this summer.


Posted in Beverages | Tagged | Leave a comment