Pomegranate Hummus. New Music From Hero Fisher.


Tangy pomegranate molasses give traditional hummus a special spin. The textural contrast of the pomegranate seeds on top is a really nice touch.

Pomegranate Hummus


1/4 cup tahini
1/4 cup fresh lemon juice (about 2 large lemons)
1 garlic clove, minced
2 Tbs olive oil, plus more to drizzle
1 tsp pomegranate molasses
1/4 tsp salt
1 (400g) can chickpeas, rinsed and drained
Pomegranate seeds, to scatter over the top (I used frozen, but I think fresh ones would be even better)
Pita chips, to serve


1. Add tahini and lemon juice to a food processor. Pulse for 1 minute, scraping the edges as needed.

2. Add garlic, olive oil, pomegranate molasses and salt, and pulse again until smooth.

3. Add chickpeas and process until desired consistency is reached, adding a little bit of water to thin out if needed.

4. Transfer hummus to a serving bowl, swirl the top and drizzle with a little bit of olive oil. Scatter the pomegranate arils over and serve with pita chips.

Recipe adapted from Delicious Magazine

You are not going to want to say NO to ‘Lonely’, the new song from London-based singer Hero Fisher. It’s a lush and powerful tune that I cannot get enough of.

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


Posted in Starters | Tagged | 2 Comments

Seared Ahi Tuna Salad With Toasted Pumpkin Seeds. New Music From Belle Of The Fall.

Today’s recipe is not the mayo-rich tuna salad you might have grown up with. This is glammed up ahi with a crisp coating of spiced pumpkin seeds served atop a bed of greens. The shallot heavy lemon vinaigrette elevates all of the elements of the salad with its bright flavor.

Seared Ahi Tuna Salad With Toasted Pumpkin Seeds


1 cup hulled pumpkin seeds
Kosher salt and ground pepper
1/4 cup dried breadcrumbs
4 Tbs olive oil
1/2 tsp red pepper flakes
1/2 tsp curry powder
2 egg whites
1 pound ahi tuna, sliced 1 inch thick
Lemon Vinaigrette (recipe follows)
4 cups mixed salad greens
Lemon wedges, to garnish


1. In a blender or food processor, chop the pumpkin seeds.

2. In a dry skillet over low heat, toast the seeds until fragrant while stirring constantly. Transfer to a small bowl and toss with some salt and pepper. Add the bread crumbs, 3 tablespoons of the olive oil, red pepper flakes and curry. Mix well. Spread the pumpkin seed mixture onto a large plate.

3. In a medium bowl, whisk the egg whites until foamy.

4. In a large nonstick skillet over medium-high heat, heat the remaining tablespoon of oil. Dip the fish slices into the egg whites, then coat on both sides with the pumpkin seed mixture. Cook about 4 minutes per side until opaque on the outside and medium rare inside.

5. In a large bowl, combine the mixed greens with the lemon vinaigrette. Place the salad on individual serving plates and top each with a tuna slice or two. Garnish with a lemon wedge.

Lemon Vinaigrette


1/4 cup fresh lemon juice
Grated zest of one lemon
1/3 cup olive oil
2 shallots, minced
1 teaspoon honey mustard


1. In a small bowl, combine all ingredients and whisk to combine.

Recipes from San Francisco Flavors

Need to clear your mind?

Start with this lovely, soothing song from Connecticut duo Belle Of The Fall.

“There’s things in life we all can change
Like how we love and what we make
Of moments as they pass us by
So rise up, face the day”

Check out Belle Of The Fall on their Website where you can learn of upcoming US east coast shows and buy the music.


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

Big Hearted Butter Shortbread. Listening To Lauren Hoffman.

Show your love for your Valentine by baking up a batch of Big Hearted Butter Shortbread. Crisp and tender with some smooth sweetness from the icing, these cookies are perfect with a cup of tea. Cupid approved.

Big Hearted Butter Shortbread


1 3/4 cups flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup cold unsalted butter
3/4 cup confectioners’ sugar
2 teaspoons vanilla extract
Confectioners’ Sugar Glaze (recipe follows)


1. Preheat oven to 325℉. Line baking sheets with parchment paper.

2. Sift the flour, cornstarch, baking powder, and salt into a medium bowl and set aside.

3. In a large bowl, using an electric mixer on medium speed, beat the butter, confectioners’ sugar, and vanilla until smooth and creamy, about a minute. Scrape the sides of the bowl as needed during mixing.

4. On low speed, add the flour mixture to the butter mixture until it is incorporated and the dough holds together in large clumps and comes away from the sides of the bowl.

5. Form the dough into a smooth ball.

6. Lightly flour a work surface and rolling pin. Roll the dough out to a 1/4-inch thickness. Use a 4 1/2 or 3 1/2-inch-long heart-shaped cutter to make dough hearts. Use a thin metal spatula to transfer them to the prepared baking sheets, placing them about 1 inch apart. Gather together the dough scraps, roll, and cut out additional hearts.

7. Bake until the edges and bottoms of the cookies are lightly browned, about 20 minutes.

8. Cool the cookies on the baking sheet for 5 minutes, then use a wide spatula to transfer them to a wire rack to cool completely.

9. Make the glaze then use a thin metal spatula to spread half of each cookie heart with glaze. Let the cookies sit until the glaze is firm. The cookies can be layered between sheets of wax paper in a tightly covered container and stored at room temperature for up to 4 days.

Makes nine 4 1/2-inch-long heart cookies, or thirteen 3 1/2-inch-long heart cookies

Confectioners’ Sugar Glaze


1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
5 to 6 tablespoons heavy cream


1. In a small bowl, stir the powdered sugar and vanilla together with enough cream to form a thick, spreadable glaze.

Recipes from Big Fat Cookies by Elinor Klivans

A sweet love song is the perfect match up for sweet heart cookies.

Enter ‘Let It Go’ by Virginia-base Lauren Hoffman (and we do know that Virginia is for lovers).

The opening guitar draws you right in. Then Lauren’s voice sashays into your heart while the hopeful lyrics wash over you.

If there is something I have learned in this life, it is to let it go to let love in.

“So whatever can be lost let’s let it go
Leave the stars to rule the sky and let the rivers flow
In your heart I see a sunflower full in bloom
And all I want to do is be in love with you”

Check out Lauren Hoffman on her Website where you can link to buy the music.


Posted in Cookies | Tagged | 1 Comment

White Bean, Kale, And Sausage Soup. New Music From Russian Baths.

If you have 5 minutes and want to get creeped out by Slenderman in Russian…..here you go.

Enough of that! Soup time.

This simple and rustic White Bean, Kale, and Sausage Soup packs warmth and delicious flavor in every bowlful. I love that adding some puréed beans to the finished soup gives it a creamy richness without added fat.

White Bean, Kale, And Sausage Soup


1 pound dried cannellini white beans (I used dried navy beans)
1/2 pound Italian sausage, casings removed
1 onion, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
8 cups chicken stock
1 bay leaf
Salt and pepper
10 lacitano kale leaves, ribs removed and coarsely chopped
1 (15 ounce) can white cannellini beans


1. Place the dried beans in a large bowl and cover them by several inches with water. Let the beans soak overnight.

2. In a large soup pot, cook sausage, breaking it up, until cooked through. Transfer to a small bowl.

3. Add the onion, garlic and bell pepper to the soup pot and cook in the sausage drippings until onions are translucent, about 5 minutes. Season with salt and pepper.

4. Drain the beans and add to the soup pot along with the sausage. Stir in the chicken broth and add the bay leaf.

5. Bring the mixture to a boil. Reduce heat to a simmer and cover the pot. Cook until beans are softened, about 1 1/2 to 2 hours.

6. Meanwhile, empty the can of beans into a blender along with a few ladlefuls of the soup and purée.

7. Stir the purée into the simmering soup and add the chopped kale. Stir until kale is wilted then serve.

Serves 6

Recipe from Joy The Baker

A band name with Russian in the title? Yep, immediately grabs my attention.



So is this raucous new tune from Brooklyn-based band Russian Baths. Singer Jess Rees’ dreamy vocals fabulously float above the tense, noisy guitars and it’s insanely good.

Check out Russian Baths on Facebook. You can buy their music on Bandcamp.


Posted in Soup | Tagged | 1 Comment

Layers Of Love Chocolate Caramel Brownies. New Music From The Pocket Gods.

I don’t know why I find that expression so damned funny. I especially love when a total nerd unexpectedly blurts it out. Makes me laugh every time.

Feel like some ultra-delicious, super easy to make Chocolate Caramel Brownies?


Layers of love.

That is Nestlé-speak for white chocolate chips, semisweet chocolate chips, pecans and caramel. Those layers are tucked into rich chocolate brownie batter to create these decadent sweet treats.

Layers Of Love Chocolate Caramel Brownies


3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup chopped pecans
3/4 cup white chocolate chips
1/2 cup caramel ice cream topping
3/4 cup semi-sweet chocolate chips


1. Preheat oven to 350° F. Grease an 8-inch square baking pan.

2. Combine flour, cocoa and salt in small bowl.

3. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 of the eggs, one at a time, beating well after each addition. Add vanilla extract and mix well.

4. Gradually beat flour mixture into butter mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white chocolate chips over batter. Drizzle caramel topping over top.

5. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.

6. Bake for 30 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars.

Makes about 20 bars

Recipe from Nestlé

This song makes me laugh.

“You Can’t Sing Abba On The Karaoke” is from the The Pocket Gods’ new album ‘100X30 The Future Of Music’ which includes 100 songs all about 30 seconds long all about the music industry.

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


Posted in Brownies | Tagged | 1 Comment

Buffalo Blue Cheese Meat Loaf With Mini Potato Gratins. New Music From TALMA.

I’m a sucker for some meatloaf. Dress it all up Buffalo-style and this comfort food is to die for. The little potato stacks are as cute as they are easy. They add a touch of elegance to the homey meatloaf.

Buffalo Blue Cheese Meat Loaf


1 large egg, lightly beaten
1 small onion, finely chopped
1/4 cup panko bread crumbs
1/4 cup Buffalo wing sauce
1 teaspoon dried oregano
1/2 teaspoon pepper
1 pound ground beef
Topping: 1/4 cup Buffalo wing sauce, 1/4 cup crumbled blue cheese


1. Preheat oven to 350°F.

2. In a large bowl, combine the first six ingredients. Add beef and mix in lightly but thoroughly.

3. Shape beef mixture into an 8 x 4-inch loaf in a greased baking dish.

4. Bake 20 minutes. Spread wing sauce over top of meatloaf then sprinkle with cheese.

5. Bake 20-30 minutes longer or until a thermometer reads 160°F. Let stand 5 minutes before slicing.

Serves 4

Recipe from Simple & Delicious Magazine

Mini Potato Gratins


1 lb 12 oz medium potatoes, peeled and thinly sliced
150 ml heavy cream
150 ml milk


1. Preheat oven to 350°F.

2. Grease a standard 12 hole muffin tin.

3. Toss potatoes in a large bowl with some salt and pepper.

4. Place potato slices into the muffin tin in stacks. Try to match by size if possible to keep the stacks neat.

5. Pour the milk and cream around each of the potato stacks.

6. Bake for 45 minutes until golden. Let rest for 5 minutes then loosen each stack with a knife.

Makes 12

Recipe from BBC Good Food Magazine

“In Circles” is new from London-based band TALMA.

I absolutely adore the retro feel of the song. And my knees go absolutely weak when singer Henry Adams’ croons that hook that cooks.

“It wakes me up
when I try to sleep”

Check out TALMA on the band’s Website where you can learn of an upcoming show in London and get their music.


Posted in Beef, Main Courses, Side Dish | Tagged | 1 Comment

Individual Steak Pot Pies. New Music From Far Lands.

If your rock n’ roll weather is stuck in a Winter Wonderland then some cozy Individual Steak Pot Pies will be just the ticket. It’s so much fun to have your own serving of this rich beef stew tucked under tender puff pastry.

Individual Steak Pot Pies


1/2 cup flour
1 tsp dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 pounds cubed beef round steak
2 tablespoons butter
2 tablespoons olive oil
4 large onions, thinly sliced
3 cloves garlic, minced
1 (8-ounce) package sliced baby portabella mushrooms
1 (14 oz) can beef broth
1 (10.5 oz) can beef consommé
2 Tbs balsamic vinegar
1 (17.3 oz) package frozen puff pastry, thawed


1. In a large resealable plastic bag, combine flour, thyme, salt and pepper. Add steak to bag and shake to coat.

2. In a large Dutch oven, heat butter and oil over medium-high heat. Add beef and cook until browned on all sides, 6 to 8 minutes.

3. Add onion, garlic, mushrooms, broth, consommé and vinegar. Bring to a boil. Reduce heat and simmer, uncovered, until beef is tender, about 1 hour and 45 minutes.

4. Preheat oven to 400℉. Grease 4 (20 oz) baking dishes. (I used 6 smaller ones).

5. Spoon beef mixture into the prepared baking dishes.

6. On a lightly floured surface, unfold pastry sheets. Roll each into a 14 x 14-inch square. Cut 4 (7 x 7-inch) squares. (I cut smaller squares to fit my smaller baking dishes.)

7. Place one pastry square over top of each baking dish and press lightly to seal allowing edge of pastry to hang over dish.

8. Bake until pastry is puffed and golden brown, about 25 minutes.

Serves 4 (or 6 if you use smaller baking dishes and cut the pastry smaller like I did)

Recipe from Paula Deen

Portland, Oregon based quartet Far Land released their album ‘Oh What an Honor / Oh What a Drag’ last autumn. It’s packed with thoughtful ballads that quietly seep into your soul.

Andy McFarlane wrote “Hearts Like A Knife” to let his daughters know that the world was going to be alright. That makes me love this powerful song that much more.

Check out Far Lands on Facebook and the band’s Website where you can buy their music.


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