Roasted Cinnamon Sugar Candied Nuts. New Music From Matthew And Me.


⬆︎⬆︎⬆︎

That’s nuts.

But let’s talk about these nuts.

Roasted Cinnamon Sugar Candied Nuts.

Don’t they sound good?

Sound good, smell good, taste amazing.

These nuts are insanely easy to make and fill the house with the most heavenly scent while baking. Make a batch or two and you have the perfect snack to go with drinks. They also make a terrific hostess gift.

Roasted Cinnamon Sugar Candied Nuts

Ingredients:

1 egg white
1 teaspoon pure vanilla extract
3 cups nuts (I used cashews, almonds, hazelnuts and pecans)
½ cup brown sugar
2 teaspoons cinnamon

Directions:

1. Preheat oven to 250℉. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk the egg white and vanilla until frothy. Add the mixed nuts and stir until coated.

3. In a small bowl mix together the brown sugar and cinnamon. Add to the nuts and toss until coated.

4. Spread the nuts evenly onto prepared pan.

5. Bake for 50-60 minutes, stirring every 15 minutes, until golden. When cool store in an airtight container.

Makes 3 cups

Recipe from The Recipe Critic

Set out some nuts, pour a drink, turn up the stereo volume and take in this new song from Matthew And Me. ‘Every Day’ throws off an otherworldly feeling. Synth and soft vocals meld together beautifully in this ode to a much loved someone.

Check out Matthew And Me on the band’s Website where you can learn of an upcoming show in London. You can buy their music on Bandcamp.

Cheers!

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Moo Shu Stoup With Potstickers. New Music From Emerald Suspension.


Definition of Stoup from the Urban Dictionary: Thicker than a soup, thinner than a stew. A Rachael Ray portmanteau.

Definitely not to be confused with this stoup. A lifelong Catholic and I never knew that is what it’s called.

This Moo Shu Stoup With Potstickers, whatever you call it, is like a comforting bowl of moo shu pork. All the flavors of the much loved Chinese dish get souped up. The potstickers, a nod to the pancakes served with moo shu, are such a fun touch.

Moo Shu Stoup With Potstickers

Ingredients:

1/4 cup vegetable oil, divided
1 pound thin-cut pork loin chops, thinly sliced
1/2 pound shiitake mushrooms, stemmed and sliced
1 cup shredded carrots
4 cloves garlic, chopped
1 small head Savoy cabbage, cored and shredded
1 (13 ounce) package pot stickers, from frozen food aisle
2/3 cup water
6 green onions, whites and greens, cut into 1-inch pieces on an angle
1/3 cup Tamari dark soy sauce (eyeball it)
2 quarts chicken stock
2 eggs, beaten

Directions:

1. Heat 2 tablespoons of vegetable oil in a soup pot over medium-high heat. Add pork and cook until lightly browned. Add the mushrooms, carrots and garlic. Cook for 2 minutes then add cabbage and cook until wilted, about 5 minutes.

2. While cabbage cooks, add 2 tablespoons of vegetable oil to a skillet and arrange the pot stickers in it. Add 2/3 cup water and turn on to medium-high heat. Cook for 8 minutes to evaporate the water, then let the pot stickers brown for 1 minute more.

3. Add the green onions, soy sauce and black pepper to the soup pot. Stir to combine, then add the stock and bring to a boil. Stir in the beaten eggs and stir until they are cooked and mixed throughout.

4. Place a few pot stickers in the bottom of a soup bowl and top with Moo Shu Stoup.

Serves 4

Recipe from Rachael Ray


Here’s another odd tune. We are on a roll this week.

‘Not Available’ is new from the Minneapolis-based band Emerald Suspension. (NOT to be confused with a Facebook group of the same name. I clicked to check it out and was rewarded with people dangling from trees by meat hooks. They all looked happy enough, but I cannot unsee those photos!!) This is the band’s Facebook link.

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

Cheers!

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Lemon Curd Pound Cake. New Music From You Bred Raptors?.

This is the funniest thing I have seen in awhile. ‘When your jam comes on but your friend isn’t feeling it’.

I always forget how much I love pound cake. The dense, buttery classic gets a hint of lemon here both in the batter and in the tangy lemon curd glaze.

I followed a recipe from Southern Living Magazine which called for only cooling the cake for 10 to 15 minutes before removing from pan and brushing with the lemon curd.

I am a pretty experienced baker, but also pretty dumb sometimes. Against my instinct that 15 minutes was way too early to try and lift the warm cake out of the tube pan, I tried anyway.

Pound cake…coming apart…in pieces…

Sigh.

So I put it all together like a puzzle and drizzled on the lemon curd. It tasted amazing if not the most beautiful cake to look at.

My advice would be to pour the lemon curd glaze over the cake while in the pan, then unmold when the cake has time to cool, about an hour.

Lemon Curd Pound Cake

Ingredients:

1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup milk
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
Lemon Curd Glaze (recipe follows)

Directions:

1. Preheat oven to 325°F.

2. Beat first 2 ingredients at medium speed with an electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy.

3. Add eggs, 1 at a time, beating just until yellow of the yolk disappears.

4. Sift together flour and next 2 ingredients. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

5. Stir in lemon zest and next 2 ingredients.

6. Pour batter into a greased and floured 10-inch (12 CUP) tube pan.

7. Bake for 1 hour and 30 minutes or until a tester inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.

8. Remove cake from pan to wire rack (or wait a bit if you think it will be too difficult to unmold…I would wait about an hour). Brush warm glaze over top and sides of cake. Cool completely before serving.

Serves 12

Lemon Curd Glaze

Ingredients:

2/3 cup sugar
1 1/2 tablespoons butter, melted
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 large egg, lightly beaten

Directions:

1. Stir together first 4 ingredients in a small heavy saucepan. Add egg and stir until blended.

2. Cook over low heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly and begins to bubble around the edges. Use immediately.

Makes about 3/4 cup

Recipes from Southern Living


Not sure this would be the cockatoo’s jam, but ‘Hyperbole’ is weird and wild if not danceable. Experimental at its best.

“Take a bath”

:)

Check out You Bred Raptors? on the band’s Website. You can buy their music on Bandcamp which also lists a bunch of upcoming US tour dates.

Cheers!

Posted in Cake | Tagged | 2 Comments

Brussels Sprouts And Pepperoni Pizza. New Music From Astra The 22’s.


If you are looking for a new topping combination for your next pizza definitely give this Brussels Sprouts And Pepperoni Pizza a go. Crisped Brussels sprouts are the unexpected star here and taste so good with the melted Fontina cheese and spicy pepperoni. Don’t skip the sprinkling of lemon zest before serving…it adds an amazing flavor pop.


Brussels Sprouts And Pepperoni Pizza

Ingredients:

4 tablespoons extra-virgin olive oil, divided
4 cups thinly sliced Brussels sprouts
¾ cup sliced shallots
¼ teaspoon salt
¼ teaspoon ground pepper
1 pound pizza dough
1 tablespoon minced garlic
1½ cups shredded fontina cheese
⅓ cup pepperoni slices (1 ounce)
2 teaspoons lemon zest

Directions:

1. Preheat oven to 450°F. Coat a large rimmed baking sheet or pizza pan with cooking spray.

2. Heat 2 tablespoons oil in a large skillet over medium heat. Add Brussels sprouts, shallots, salt and pepper. Cook, stirring, until softened, 6 minutes. Remove from heat and set aside.

3. Roll out dough to the size of the baking sheet then place on the baking sheet.

4. Combine the remaining 2 tablespoons oil with the garlic and brush over the dough. Top with the Brussels sprouts mixture, cheese and pepperoni. Bake the pizza until golden, about 20 minutes. Sprinkle with lemon zest.

Serves 6

Recipe from Eating Well

Let’s rock into the week with some good ole rock n’ roll.

‘Stranger’ is new from Brooklyn-based duo Astra The 22’s.

Check out Astra The 22’s on Facebook where you can learn of an upcoming show in NYC. You can buy their music here.

Cheers!

Posted in Main Courses | Tagged | 2 Comments

Roasted Red Pepper Hummus. New Music From Fringes.


Your guests will go crazy over this addictive Roasted Red Pepper Hummus. The slightly spicy, garlicky dip has a lovely hue from the peppers and gets some buttery crunch from toasted pine nuts. Since it is ready in less than 20 minutes and can be made a week ahead, it is perfect for entertaining.


Roasted Red Pepper Hummus

Ingredients:

1 (29 oz) can chickpeas, drained
3 lemons, squeezed to make about 1/2 cup juice
⅓ cup sesame tahini
2 Tbs chopped garlic
1½ tsp Sriracha
2 roasted red bell peppers
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 Tbs toasted pine nuts
Toasted pita triangles and fresh vegetables, for serving

Directions:

1. Place the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 1 tablespoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process until the mixture is coarsely puréed. Season to taste and transfer to a serving bowl.

2. Drizzle with olive oil, sprinkle with toasted pine nuts, and serve cold or at room temperature with pita triangles and vegetables.

Note: To toast the pita triangles, arrange them on baking sheets, brush with olive oil, sprinkle with salt and pepper, and bake at 375°F for 8 to 10 minutes.

Note: To toast pine nuts, place them in a dry sauté pan and cook over low heat, stirring frequently, for 5 minutes.

Makes 3½ cups

Recipe from Make It Ahead by Ina Garten

This song is absolutely gorgeous.

“Hollow Bones” is from the new EP from Hawaii-based Fringes a new side project by singer/songwriter Stevie Lujan. It’s so sad and that turnaround tempo at the 2:25 mark is such a delicious contradiction.

“I can’t seem to even fit a little bit
of hope inside these bones”

Check out Fringes on Facebook. You can buy the music on Bandcamp.

Cheers!

Posted in Starters | Tagged , | 2 Comments

Meyer Lemon Cookies. New Music From Son Lux.



These shortbread-like Meyer Lemon Cookies are packed with bright, citrusy flavor. They are perfect with a cup of tea.

Meyer Lemon Cookies

Ingredients:

1 Meyer lemon
1 cup sugar
1 cup chilled unsalted butter, cut into 1⁄2-inch cubes
2 1⁄3 cups all-purpose flour
1/2 tsp baking soda
1⁄2 tsp salt

Directions:

1. Use a paring knife to cut the yellow zest from the lemon in strips.

2. In a food processor, combine the lemon zest and sugar and process for 1 minute. Add the butter and process until fluffy.

3. Add the flour, baking soda and salt to the food processor and process for 30 seconds.

4. Form the dough into a log and cover with plastic wrap. Chill the dough for 2 hours. (You could also wrap in foil and freeze for up to 1 month.)

5. Preheat oven to 350°F.

6. Cut the log into 1/4-inch slices and place on parchment lined baking sheets.

7. Bake for 8 to 10 minutes or until lightly golden.

8. Transfer to wire racks and let the cookies cool completely.

Makes about 2 dozen cookies

Recipe from San Francisco Flavors from The Junior League Of San Francisco

Ominous, creepy, chilling.

That’s the vibe the new song ‘Dangerous’ by Son Lux gives off. Electronic whipping alongside dramatic vocals makes this one wild ride.

Check out Son Lux on Facebook. You can buy their music on Bandcamp.

Cheers!

Posted in Cookies | Tagged | 2 Comments

Roasted Vegetable Lasagna. New Music From The Porchistas.

If you’re a vegetarian or just love a lasagna packed with veggies, then you’ll enjoy this rockin’ recipe for Roasted Vegetable Lasagna. Layers of roasted eggplant and zucchini are layered with a rich herbed ricotta-goat cheese filling, marinara, noodles, fresh mozzarella, basil and Parmesan. Bueno.


Roasted Vegetable Lasagna

Ingredients:

1½ pounds eggplant, unpeeled, sliced lengthwise ¼ inch thick
¾ pound zucchini, unpeeled, sliced lengthwise ¼ inch thick
⅔ cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
3 cloves minced garlic
10 ounces lasagna noodles (Ina suggests De Cecco)
16 ounces fresh whole-milk ricotta
8 ounces creamy garlic and herb goat cheese, at room temperature
2 extra-large eggs, lightly beaten
½ cup chopped fresh basil leaves, lightly packed
1 cup freshly grated Parmesan cheese, divided
40 ounces marinara sauce (Ina suggests Rao’s)
1 pound lightly salted fresh mozzarella, thinly sliced

Directions:

1. Preheat oven to 375℉.

2. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush with the olive oil on both sides, using all of the oil. Sprinkle with the oregano, 1 tablespoon salt, and 1½ teaspoons pepper. Roast for 25 minutes, sprinkle the garlic over the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350℉.

3. Meanwhile, fill a very large bowl with very hot tap water and add enough boiling water to bring the temperature to 140℉. (I didn’t actually take the temperature of the water…I just had it steaming.) One at a time, place the noodles in the water and soak them for 15 minutes, swirling occasionally to avoid sticking together. Drain the noodles and separate them.

4. Combine the ricotta, goat cheese, eggs, basil, ½ cup of the Parmesan, 1½ teaspoons salt (I omitted this), and ¾ teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.

5. Spread 1 cup of the marinara in a 9 × 13 × 2-inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large spoonfuls between the mozzarella. Repeat twice, starting with the marinara.

6. Spread the last 1½ cups of marinara on top and sprinkle with the remaining ½ cup of Parmesan.

7. Place the baking dish on a sheet pan lined with parchment paper and bake for 60 to 70 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot.

Serves 10

Recipe from Make It Ahead by Ina Garten


This is entertaining.

“Mister Chump” is new from NJ-based band The Porchistas.

“He’ll beat up your daddy
just because he can – Mister Chump
He’ll bad mouth your brother
who don’t even have any legs! Piece a shit”

Check out The Porchistas on their Website where you can buy the music.

Cheers!

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