I Sing In The Kitchen

Blackberry Poppy Seed Muffins. New Music From Nat Jenkins And The Heartcaves.

Posted on July 1, 2016 by I Sing In The Kitchen

Blackberry Poppy Seed Muffins

These Blackberry Poppy Seed Muffins are from my class with Joy The Baker. In addition to a terrific Strawberry Lemon Ginger Pie, we made blackberry studded muffins to celebrate baking with berries.

Blackberry Poppy Seed Muffins

Ingredients:

1/2 cup unsalted butter
1/3 cup whole milk
1 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup fresh blackberries, plus 12 more for garnish
2 tablespoons poppy seeds

Directions:

1. Preheat oven to 375℉. Line a 12-cup muffin tin with paper liners.

2. In a large, heavy pot, melt butter over medium-low heat. The butter will melt, foam, then become clear golden before finally starting to turn brown. Stir frequently and do not leave the butter unattended as it goes from perfect brown to burned very quickly. Set aside to cool slightly.

3. Whisk together milk, egg, yolk and vanilla. Add the browned butter.

4. In a large bowl, whisk together flour, sugar, baking powder and salt. Add butter mixture and stir to combine.

5. Fold in blackberries and poppy seeds.

6. Fill each tin 2/3 full with batter. Press a blackberry into the top. (Makes the muffins look extra pretty).

7. Bake for 18 to 20 minutes, or until a tester inserted in the center comes out clean.

8. Allow the muffins to cool in the pan for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature

Makes 12 muffins

Recipe from Joy The Baker
Blackberry Poppy Seed Muffins

Paris-based Nat Jenkins And The Heartcaves (originally from London) have a new album titled “Back To The Island”.

‘Quarter To Three’ highlights Nat’s throaty vocals. I love the piano.

“Will you stay the night?”

Check out Nat Jenkins And The Heartcaves on the band’s Website where you can buy their music.

Cheers!

Posted in Muffins | Tagged Nat Jenkins And The Heartcaves | 1 Comment

Salad With Broccolini, Peas And Mozzarella. New Music From Pascal Pinon.

Posted on June 30, 2016 by I Sing In The Kitchen

Broccolini Salad

Q: What kind of toy likes to rap?
A: A yo-yo.

So, yesterday we dug into a delicious Cheesy Bacon Tater Tot Pie. How about we balance that out today with a salad?

And not just any salad. Mixed greens get some special attention with steamed broccolini, peas and green onions. Pine nuts add crunch, creamy mozzarella lends a touch of richness and a bright mustard dressing pulls it all together.

Salad With Broccolini, Peas And Mozzarella

Ingredients:

200g broccolini, trimmed
100g peas
Mixed greens
2 green onions, finely sliced
1 Tbs pine nuts
125g ball Buffalo mozzarella or burrata
Mustard Vinaigrette (recipe follows)

Directions:

1. Heat a steamer over a pan of simmering water. Add the broccolini and cook for for 3-5 minutes until the stems are tender when pierced with a knife. Transfer to a bowl of ice-cold water to refresh and cool.

2. Steam the peas for just one minute (or a little longer if they are frozen), then add to the broccoli bowl. Drain then pat dry.

3. Place some mixed greens on a platter or onto two plates. Scatter with the broccoli, peas, green onions and pine nuts. Top with torn mozzarella or burrata. Drizzle dressing over the salad and serve.

Serves 2 (doubles easily)

Mustard Vinaigrette

Ingredients:

1 tsp English mustard powder
1 garlic clove, minced
1 Tbs white wine vinegar
1 Tbs extra-virgin olive oil
1/8 tsp sugar
3 large mint leaves, shredded

Directions:

1. Whisk the dressing ingredients with some salt and pepper and a tsp of water.

Recipes slightly adapted from Olive Magazine
Salad With Broccolini, Peas And Mozzarella
Time to go all sad on you.

’53’ is new from Icelandic duo Pascal Pinon. It’s so beautiful in its infinite despair.

Check out Pascal Pinon on the band’s Website. You can buy their music here.

Cheers!

Posted in Salad | Tagged Pascal Pinon | Leave a comment

Cheesy Bacon Tater Tot Pie. New Music From NO/NO.

Posted on June 29, 2016 by I Sing In The Kitchen

Cheesy Bacon Tater Tot Pie

Some of my favorite television.
okkervilriverlost

And one of my favorite meals.

I’d put Sriracha mayo on just about everything. But I especially love it over this Cheesy Bacon Tater Tot Pie.

You know when cheese and bacon and potatoes get together you’re in for something great. Spicy/cool mayo just ups the greatness.

Cheesy Bacon Tater Tot Pie

Ingredients:
1 pound (about 3 cups) frozen tater tots
4 slices bacon
1 cup shredded cheddar cheese
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons Sriracha
Chopped fresh chives, for topping

Directions:

1. Bake the tater tots according to the package directions.

2. Reduce oven temperature to 400℉ and lightly grease a 9-inch pie plate.

3. Cook the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.

4. Lightly press the tater tots into the prepared pie plate. Top with the cheese and bacon. Bake until the cheese melts, about 5 minutes.

5. Meanwhile, combine the sour cream and mayonnaise with the Sriracha.

6. Drizzle the pie with the Sriracha-mayonnaise and sprinkle with chives. I also dotted a little more Sriracha over it all because I loved the look (and the taste, of course!).

Recipe from Food Network Magazine

Cheesy Bacon Tater Tot Pie

We’re continuing our synthy dance party with this new song from Milwaukee-based band NO/NO. Let’s listen to some “Television”.

Check out NO/NO on the band’s Website where you can buy their music.

Cheers!

Posted in Main Courses | Tagged NO/NO | 1 Comment

Strawberry Lemon Ginger Pie. New Music From Manwomanchild.

Posted on June 28, 2016 by I Sing In The Kitchen

Strawberry Lemon Ginger Pie
happy-quotes-2239

Saturday I attended a baking class at King Arthur Flour given by Joy The Baker. It is the second class of Joy’s that I have attended there and it was so much fun. The two recipes we made were to highlight the bounty of berries that June in Vermont brings.
JTB class

This luscious Strawberry Lemon Ginger Pie was one of the recipes. A flaky buttermilk crust holds a sweet strawberry filling laced with whole slices of lemon and a generous dose of fresh ginger.

And can I tell you something amazing that happened at the class? I said hello to my baking work bench neighbor and immediately realized that I knew her from somewhere. The beautiful blue eyes, fun laugh and familiar voice….Yet, she had a surname that I did not recognize and lived in Rhode Island although Boston and Vermont are the only New England states I have resided in.

Less than a minute after I told her I knew her somehow, she turned to me and said my maiden name. And that she remembered me, too, from when we both worked in the burn unit at Mass General Hospital. Almost 30 years ago!! And she reminded me that she was cousins with another of my good friends from MGH. It all came flooding back and made the class that much more fun. If I had been sitting anywhere else in the baking studio chances are good that we never would have connected.

What a world!

Strawberry Lemon Ginger Pie

Ingredients for the crust:

2 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 cup unsalted butter, cold, cut into cubes
1 large egg yolk
1/2 cup cold buttermilk

Ingredients for the filling:

1 1/2 pounds fresh strawberries, hulled and sliced
1 lemon, very thinly sliced
2 teaspoons freshly grated ginger
1/2 cup granulated sugar
1/3 cup lightly packed brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 tablespoon fresh lemon juice
1 large egg, beaten for egg wash

Directions:

1. To make the crust, in a medium bowl, whisk together flour, sugar and salt. Add butter and, using your fingers, work the butter into the flour mixture.

2. Create a well in the crumbled butter mixture and pour in the cold buttermilk and egg yolk. Use a fork to bring the dough together.

3. Turn dough mixture onto a lightly floured work surface and gently knead. Divide the dough in half and wrap each disk in plastic wrap. Refrigerate for 1 hour.

4. To make the filling, in a medium bowl toss together strawberries, lemon slices, ginger, sugars, cornstarch, salt, nutmeg and lemon juice. Toss until all of the cornstarch is absorbed then let rest for 10 minutes.
Strawberry Lemon Ginger Pie

5. To assemble the pie, on a well-floured surface, roll the bottom crust 1/8 inch thick and about 12 inches in diameter. Transfer to a pie pan. Trim the edge almost even with the edge of the pan.

6. Spoon filling into piecrust.

7. Roll out the top crust and use a pizza slicer to slice the dough into 1-inch wide strips. Weave the crust strips on top of the pie.

8. Preheat oven to 400℉. Line a baking sheet with parchment paper.

9. Brush the egg wash over pie crust.
Strawberry Lemon Ginger Pie

10. Place pie on baking sheet and bake for 15 minutes, then reduce the temperature to 350°F. Bake the pie for 30 minutes longer, or until the crust is golden and the filling is bubbling. Remove from the oven and allow to cool completely before serving.

Serves 8

Recipe from Joy the Baker
Strawberry Lemon Ginger Pie

Time to sing along with this toe tapper, a new track from the new album from Manwomanchild. It’s retro and fun.

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

Cheers!

Posted in Pie | Tagged Manwomanchild | 2 Comments

Sesame Noodles. Listening To Jennie Vee.

Posted on June 27, 2016 by I Sing In The Kitchen

Sesame Noodles

This video cracks me up every time!

These Asian inspired Sesame Noodles are equally delicious as a light supper or side dish and taste fabulous warm or cold.

Sesame Noodles

Ingredients:

1 pound pasta (I used fresh Chinese noodles)
6 ounces snow peas
2 red bell peppers, diced
1 cucumber, peeled, seeded, and chopped
6 green onions, chopped
1/4 cup sesame oil
1/2 cup peanut or vegetable oil
1/4 cup soy sauce
2 tablespoons lemon juice
1/2 teaspoon ground ginger
2 garlic cloves
6 green onions, chopped
3/4 cup chunky peanut butter

Directions:

1. In a large pot of boiling water, cook pasta until tender. Drain.

2. Meanwhile, to make dressing, blend sesame oil, peanut oil, soy sauce, lemon juice, ground ginger, garlic, 6 green onions, and peanut butter in a blender or food processor.

3. Toss pasta with pea pods, red peppers, cucumber, 6 green onions, and about 1-1/2 cups of the dressing.

Note: There will be about 2 cups dressing. The extra will keep up to one week in the refrigerator.

Serves 6 as a side dish or 4 as a main course

Recipe from Mr. Food
Sesame Noodles
‘Dreamtime’ rocks that jangly 80s vibe. It’s perfect to crank up on a warm day.

Check out Jennie Vee on Facebook. You can buy her music on Bandcamp.

Cheers!

Posted in Pasta | Tagged Jennie Vee | Leave a comment

Lime Avocado Hummus. New Music From Pathos, Pathos.

Posted on June 24, 2016 by I Sing In The Kitchen

This fresh, bright dip is perfect for a summer night. I love the addition of Romano and the ample crushed pepper which give the Lime Avocado Hummus a terrific depth of flavor.

Lime Avocado Hummus

Ingredients:

1 teaspoon whole peppercorns
1 can (15 ounces) chickpeas, rinsed and drained
1 ripe avocado, peeled and pitted
1/2 cup fresh parsley sprigs
1/2 cup olive oil
1/4 cup grated Romano cheese
1/4 cup fresh cilantro leaves
1/4 cup lime juice
1 garlic clove
1/2 teaspoon sugar
1/4 teaspoon salt
Tortilla chips

Directions:

1. Place peppercorns in a food processor and process until ground.

2. Add remaining ingredients and process 2 minutes longer or until smooth. Serve dip with chips.

Makes 2-1/2 cups

Recipe from Taste of Home
Lime Avocado Hummus
Man, Orlando has had it tough this month. Far from the sadness is this upbeat tune from Orlando-based band Pathos, Pathos.

Check out Pathos, Pathos on the band’s Website. You can buy their music on Bandcamp.

Cheers!

Posted in Starters | Tagged Pathos Pathos | 3 Comments

Butterfingers Brownies. Listening To Øyvind Weiseth.

Posted on June 23, 2016 by I Sing In The Kitchen

Butterfinger Brownies

Crispy, crunchy, peanutty Butterfinger candy bars add lots of flavor and texture to fudgy brownies. Yum.

Butterfinger Brownies

Ingredients:

3 ounces unsweetened chocolate, melted
1/4 cup vegetable oil
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup flour
1 (3.8 ounce) Butterfinger candy bar, coarsely chopped

Directions:

1. Stir oil into melted chocolate and set aside to cool.

2. In a mixing bowl, beat eggs until foamy. Whisk in sugar, then add vanilla and salt.

3. Stir chocolate mixture into egg mixture, then add flour until all ingredients are moistened.

4. Fold in candy pieces.

5. Pour batter into greased 9-inch baking pan.

6. Bake at 350℉ for 25-30 minutes or until edges begin to pull away from sides of pan. Cool before cutting into squares.

Makes 20 brownies

Recipe from Cooking Is Medicine
Butterfinger Brownies

This is a really pretty, sad song from Norwegian singer Øyvind Weiseth. That late night horn in the middle is a real retro throw.

Check out Øyvind Weiseth on his Website where you can buy the music.

Cheers!

Posted in Brownies | Tagged Øyvind Weiseth | Leave a comment

Slow Cooker Pork Pozole. New Music From Plajia.

Posted on June 22, 2016 by I Sing In The Kitchen

Slow Cooker Pork Pozole
littlepiggy

Alright. Get that image out of your head and feast your eyes on this delicious slow cooker meal.

Slightly spicy Pork Pozole is super easy to make. Just mix up the ingredients in a slow cooker and cook until pork is tender. It’s as perfect on a hot summer night as it is in the dead of winter.

Slow Cooker Pork Pozole

Ingredients:

1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (10 ounces) green enchilada sauce
2 medium carrots, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon salt
1 pound boneless country-style pork ribs
Lime wedges and minced fresh cilantro
Corn tortillas or tortilla chips, optional

Directions:

1. In a slow cooker, combine the first nine ingredients.

2. Add pork and cook, covered, on low setting for 3-4 hours or until pork is tender.

3. Remove pork from slow cooker. Cut pork into bite-size pieces then return to slow cooker.

4. Serve pozole with lime wedges, cilantro and, if desired, corn tortillas or tortilla chips.

Serves 6

Recipe from Taste of Home
Slow Cooker Pork Pozole

Piggie Park feels like it should go along with Pork Pozole. So here is a track from Montreal-based band Plajia that comes off their new album of that name.

“Find a miracle inside yourself
Peace is closer now
Time to wash my hands”

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

Cheers!

Posted in Pork, Slow Cooker | Tagged Plajia | Leave a comment

Crispy Salami, Crushed Pea And Ricotta Pasta. New Music From Native Gold.

Posted on June 21, 2016 by I Sing In The Kitchen

Crispy Salami, Crushed Pea And Ricotta Pasta
world peas

Here’s a different pasta dish for you. Lemony ricotta, sweet peas, crunchy pine nuts and crisp salty salami are a dream together. Light yet filling, it’s perfect for relaxed alfresco dining.

Crispy Salami, Crushed Pea And Ricotta Pasta

Ingredients:

400g penne
2 Tbs extra virgin olive oil
100g salami, thinly sliced
2 Tbs pine nuts
2 garlic cloves, thinly sliced
280g frozen baby peas, blanched
2 tsp grated lemon rind
Sea salt and cracked black pepper
120g fresh ricotta
2 Tbs lemon juice
Grated Parmesan, to serve

Directions:

1. Cook pasta according to package directions. Drain and return to the pan.

2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the salami, pine nuts and garlic. Cook, stirring, for 2 minutes or until salami is crisped. Set aside.

3. Place the peas, lemon rind, salt and pepper in a bowl and crush with a fork. Add ricotta and mix to combine.

4. Add the pea mixture and lemon juice to the pasta. Mix to combine then divide among bowls. Top with the salami mixture and Parmesan to serve.

Serves 4

Recipe from Donna Hay Magazine
Crispy Salami, Crushed Pea And Ricotta Pasta

Here’s some new electronica from LA-based duo Native Gold. I love the eerie vocals and that frenetic beat.

Check out Native Gold on Facebook where you can keep tuned to learn where to buy their new EP, “A Man We All Admire”, due out July 5th.

Cheers!

Posted in Pasta | Tagged Native Gold | Leave a comment

Harvard Squares. Smart New Music From Highland Kites.

Posted on June 19, 2016 by I Sing In The Kitchen

Harvard Squares
I thought for sure he would do a Boston/Hahvahd accent, but very funny nonetheless.

I’m not sure how these bars got the name ‘Harvard Squares’. Maybe it’s because you will be smart if you make them?

Harvard Squares remind me a lot of Seven Layer Magic Cookie Bars except these are just a little bit

lighter with the marshmallow creme standing in for the thick sweetened condensed milk. Delicious. And they make a lot.

Harvard Squares

Ingredients:

1/3 cup butter
1 1/2 cups graham cracker crumbs
7 1/2 oz Marshmallow Fluff
1 can (5.33 oz) evaporated milk
6 ounces semisweet-chocolate chips
3 1/2-oz flaked coconut
1 cup chopped walnuts

Directions:

1. Heat oven to 350℉.

2. In 13 x 9-inch baking pan, melt butter. Sprinkle crumbs over butter.

3. In small saucepan over low heat, combine Fluff and milk, stirring until smooth. Pour over crumbs.

4. Top evenly with remaining ingredients and press down gently.

5. Bake 25 to 30 minutes or until lightly browned. Cool completely then cut into 2-inch squares.

Makes 2 dozen

Recipe from MarshamallowFluff.com
Harvard Squares