I Sing In The Kitchen

Tunisian Orange Cake. Listening To Peter McVeigh.

Posted on April 17, 2023 by I Sing In The Kitchen

Tunisian Orange Cake

This past November, my sister-in-law brought me to Ballymaloe House while I was visiting her in Ireland. I’ve been over to Ireland many times in the past 30 years, but somehow never made it to Ballymaloe. It’s lovely.

Ballymaloe

We didn’t take a cooking class, but did get to peek inside the lovely inn and have coffee in the cafe. The gift shop and garden on the grounds were both impressive.

I have been making recipes from the Ballymaloe House Cookbook for years. My sister-in-law mentioned that her family’s favorite cake for birthdays is the Tunisian Orange Cake from the book. I had never tried it, but was so happy when I did. This citrus-syrup infused cake has a wonderful texture from the breadcrumbs and ground almonds. It’s like taking a bite of sunshine with each forkful.

Tunisian Orange Cake

Tunisian Orange Cake

Ingredients:

1/3 cup (50g) stale white breadcrumbs
1 cup (200g) granulated sugar
3/4 cup (100g) ground almonds
1 1/2 teaspoons baking powder
200ml sunflower oil
4 eggs
Zest of 1 orange
Zest of half a lemon
Citrus Syrup (recipe follows)

Directions:

1. Line the base of a round 8-inch (20cm) wide cake pan with parchment paper. Grease and flour the tin.

2. Mix together breadcrumbs, caster sugar, ground almonds and baking powder.

3. Whisk the sunflower oil with the eggs then pour into the dry ingredients and mix well. Stir in both zests.

4. Pour the mixture into the prepared pan and place into a cold oven.

5. Turn the oven on and set to 350°F/180°C.

6. Bake cake for 50 to 60 minutes or until it’s golden brown. Allow to cool for five minutes before turning out onto a serving plate.

7. Make the citrus syrup after cake is removed from the oven.

8. While the cake is still warm, prick it several times with a fork. Pour the syrup slowly over the cake so that it soaks in.

9. Arrange the cinnamon stick and cloves on the top to decorate.

10. Serve the cake with crème fraîche, greek yogurt or whipped cream, if you like.

Serves 8

Citrus Syrup

Ingredients:

Juice of 1 orange
Juice of half a lemon
1/3 cup (75g) granulated sugar
2 cloves
1 cinnamon stick

Directions:

1. Mix all of syrup ingredients in a stainless steel saucepan.

2. Bring mixture slowly to a boil, stirring until the sugar has dissolved completely.

3. Simmer for three minutes.

Recipes from Ballymaloe Cookery Book by Darina Allen

Tunisian Orange Cake

This beautiful tune from Belfast-based artist Peter McVeigh makes me tear up every time. Sometimes we just want someone to take care of us and take comfort that they will always be there, right?

“This time
Bring me all your joy your sorrows
This time tomorrow
I’ll still be yours”

Check out Peter McVeigh on Bandcamp where you can buy his music.

Cheers!

Posted in Cake | Tagged Ballymaloe House, Emma Langford, Peter McVeigh | Leave a comment

Cheesy Baked Bagel Pudding. Listening To Kosha Dillz.

Posted on March 29, 2023 by I Sing In The Kitchen

Cheesy Baked Bagel Pudding

My son resurrected that video earlier this month. Just as ridiculously funny to me now as it was years ago.

Any time I have a crowd to feed for breakfast, I look for recipes that can be assembled the night before. Here’s one that is fun and different.

Bagels are given the bread pudding treatment being baked in a generous bath of milk and eggs. Add an herby mustard sauce, pickles and lots of cheese and you have a memorable, cozy breakfast dish.

Cheesy Baked Bagel Pudding

Ingredients:

6 plain bagels, halved
80g butter, softened
6 eggs
650ml whole milk
6 Tbs mustard (try a mixture of 3 Tbs yellow mustard and 3 Tbs English or French mustard)
20g finely chopped fresh herbs (such as a mix of dill, parsley, and chives)
200g emmental cheese, grated
150g dill pickles, halved (I used cornichons)

Directions:

1. Spread the cut side of the bagels with the butter.

2. In a measuring cup, mix together the eggs and milk then season with salt and pepper.

3. Mix the mustards in a bowl, then stir in the herbs and 75ml of the milk mixture.

4. Layer half of the bagel halves, cut-side up, in a greased, ovenproof, 3 quart baking dish. Pour over half the milk and egg mixture and sprinkle with three quarters of the cheese. Add the rest of the bagel halves, cut-side down, then pour over the rest of the milk and egg mixture.

5. Press the bagel halves down with your hands to help them soak up the liquid.

6. Drizzle the herb-mustard mixture over the bagels, tuck in the pickles and sprinkle with the rest of the cheese.

7. Refrigerate the casserole for an hour or overnight.

8. Preheat the oven to 180°C/350°F.

9. Bake the bagel pudding for 30 minutes until golden brown and slightly puffed up. Serve while hot.

Serves 6 to 8

Recipe slightly adapted from Delicious Magazine
Cheesy Baked Bagel Pudding

We started off with a ridiculous video and today we end with one.

Total respect to these hilarious guys and their loving ode to the bagel.

“In God we crust”

😂

Check out Kosha Dillz aka Rami Even-Esh on his Website where you can buy the music.

Cheers!

Posted in Breakfast | Tagged Kosha Dillz | Leave a comment

Short And Sweet. Pecan Toffee Squares.

Posted on March 9, 2023 by I Sing In The Kitchen

Pecan Toffee Squares

Hurry up and grab some graham crackers and 3 other ingredients to make these scrumptious Pecan Toffee Squares. Just 15 minutes and no candy thermometer! Definitely sweet.

Pecan Toffee Squares

Ingredients:

12 graham crackers, whole
1 cup butter
1 cup brown sugar
1 1⁄2 cups pecans, chopped

Directions:

1. Line a 10 x 15-inch jelly roll pan with non-stick foil. Place a layer of graham crackers onto the prepared pan.

2. Melt butter and brown sugar in a heavy saucepan over medium heat. Bring the mixture to a boil and cook exactly 2 minutes.

3. Pour mixture over graham crackers then sprinkle with nuts.

4. Bake at 350℉ for 9 minutes. Remove from oven and let cool slightly on a wire rack.
Pecan Toffee

5. Cut into small squares to serve.

Recipe from Food.com
Pecan Toffee Squares

Here’s a foot stomping short song.

And a sweet song.

At least he treated her right before he inevitably dies. It’s the little things. :)

Check out Reina del Cid on Bandcamp where you can buy her music.

Cheers!

Posted in Dessert, Short And Sweet | Tagged Reina del Cid | Leave a comment

King Cake Cupcakes. Listening To Quintron And Miss Pussycat.

Posted on February 21, 2023 by I Sing In The Kitchen

King Cake Cupcakes
king cake u/s
There isn’t a baby in any of these cupcakes. Too afraid of ever causing anyone to choke.

What is in these King Cake Cupcakes is all the magical colors and flavors of Mardi Gras king cake. They are super easy to make, too, as crescent rolls stand in for the usual homemade yeasted dough.

King Cake Cupcakes

King Cake Cupcakes

Ingredients:

¾ cup firmly packed brown sugar
⅓ cup raisins
¼ cup chopped pecans
½ teaspoon ground cinnamon
3 (8-ounce) cans refrigerated crescent rolls
½ cup confectioners’ sugar
1 tablespoon milk
Colored sanding sugar

Directions:

1. Preheat oven to 350˚F. Line a 12-cup muffin pan with foil or paper liners.

2. In a small bowl, combine brown sugar and next 3 ingredients.

3. On a lightly floured surface, unroll each of the packages of crescent dough, and separate each sheet into 4 rectangles. Press perforations to seal.

4. Sprinkle about 2 tablespoons brown sugar mixture down center of each rectangle, leaving a ½-inch border on short sides.

5. Beginning with long side, roll up each rectangle. With seam on top, fold the left-third of dough in to center. Fold right-third of dough in to center. Place dough, coiled side up, in prepared cups. Repeat procedure with remaining rectangles.
King Cake Cupcakes

6. Bake for 18 to 22 minutes or until golden brown.

7. In a small bowl, whisk together confectioners’ sugar and milk until smooth. Drizzle over warm cakes in pan then sprinkle with sanding sugar.

Makes 1 dozen

Recipe from Paula Deen

King Cake Cupcakes

Naturally, we should go to New Orleans for today’s music.

“Stroller Pollution” from NOLA’s own Quintron and Miss Pussycat is a fast paced corker of a tune bound to get you moving.

“And I don’t think that your baby’s really that sweet”

Cracks me up.

Check out Quintron and Miss Pussycat on Bandcamp where you can buy their music.

Cheers!

Posted in Cupcakes | Tagged Quintron and Miss Pussycat | Leave a comment

Beeting Heart Martini

Posted on February 13, 2023 by I Sing In The Kitchen

Heart Beet

Swap out the olive for a cute little beet heart and toast your Valentine, or yourself, with this cheerful martini.

Beeting Heart Martini

Beeting Heart Martini

Ingredients:

1 ounce dry vermouth
4 ounces premium gin
Ice cubes
2 pickled baby beets

Directions:

1. Chill 2 martini glasses in the freezer.

2. Add the vermouth to each glass, dividing evenly then swirl to coat the glasses. Discard the vermouth after swirling.

3. Add gin to a cocktail shaker filled with ice. Shake vigorously until chilled then divide among the vermouth coated glasses.

4. Cut out a heart from each pickled baby beet, using a small heart shaped cutter.

5. Gently drop a beet heart into each glass and serve immediately.

Serves 2

Recipe from Martha Stewart
Beeting Heart Martini

I first heard ‘Beating Heart’ in college. Let’s say that was a long time ago!

The original version, from a mixtape my boyfriend at the time made me, is very different from the remix here. This is more techno, but the romantic lyrics are warmly intact.

Check out Section 25 on Bandcamp where you can buy their music.

Cheers!

Posted in Beverages | Tagged Section 25 | Leave a comment

Sheet-Pan Omelet With Sausage And Home Fries. New Music From Luke De-Sciscio.

Posted on January 31, 2023 by I Sing In The Kitchen

Sheet-Pan Omelet With Sausage And Home Fries

If you bothered to click on the video, I’ll bet you lasted less than 30 seconds. Imagine you are me and that is going on outside your house ALL DAY LONG. To say my nerves are fried is an understatement. Noise cancelling headphones help, but can’t absorb the shudders that course through the house Monday through Friday, nor eliminate the sight of endless trucks and machines passing outside my kitchen window.

I have power lines on my property (unfortunately quite close to my house) that the Vermont electric companies have right of way to repair and maintain. Since December, a full road, turnarounds and construction infrastructure are being built on my land to create thoroughfares to bring in hardware to replace the massive power line structures. It’s a fucking nightmare. The project is not going to be completed until after October 2023. Even worse, I can’t find a lawyer to help me hold the electric companies’ accountable to their promise to dismantle the roads and mess and restore my land to its original private, rural landscape when the project is safely completed.

Happy New Year to me.

Enough of that.

On to this amazing Sheet-Pan Omelet With Sausage And Home Fries. It’s the ultimate one pan breakfast or breakfast for dinner meal. I adore the idea for the omelet trough and the home fries are the best I have ever made.

Sheet-Pan Omelet With Sausage And Home Fries

Ingredients:

2 pounds large red-skinned potatoes (about 4), cut into 3/4-inch chunks
1 red bell pepper, chopped
1 onion, chopped
3 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground thyme
12 large eggs
1 cup shredded cheddar cheese
1/4 cup milk
3 green onions, sliced
12 frozen fully cooked sausage patties (I like these)
1/2 cup quartered cherry tomatoes
1 tablespoon chopped mixed fresh herbs

Directions:

1. Preheat the oven to 450˚F. Line a baking sheet with foil.

2. Toss the potatoes, bell pepper, onion, vegetable oil, 2 teaspoons salt, a few grinds of pepper, the paprika, garlic powder and thyme on the baking sheet and spread out. Bake, stirring once, until the vegetables are browned around the edges and tender, 40 to 50 minutes. Push the potatoes to one side of the baking sheet so that they cover about half the pan.

3. Make a 6-by-9-inch tray out of a double layer of foil with the sides about 1 1/2 inches high.

4. Place the foil tray in a corner of the baking sheet and coat with cooking spray.

5. Whisk the eggs, cheese, milk, 2/3 of the green onions, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pour the egg mixture into the foil tray.

6. Arrange the sausage patties, overlapping if necessary, in the remaining space on the pan.

7. Return the pan to the oven and bake until the omelet is puffed and set and the sausages are heated through, 20 to 25 minutes. Let sit a few minutes before serving.

8. Top the omelet with the tomatoes and herbs and sprinkle the sausage with the remaining green onion.

Serves 6

Recipe from Food Network

Sheet-Pan Omelet With Sausage And Home Fries

I am thankful that even when life is ugly right in front of one’s face, there is beauty and comfort in music. I want to cry every time I listen to ‘The Tourist’. I’m moved by every minute of it.

“Get out, go outside
We’re all waiting on your smile”

Check out Luke De-Sciscio on Bandcamp where you can buy his music.

Cheers!

Posted in Breakfast, Main Courses | Tagged Luke De-Sciscio | Leave a comment

Gingerbread Spiced Nuts. ISITK Is 12 Today!

Posted on January 6, 2023 by I Sing In The Kitchen

Another year, another gingerbread recipe. This time we’re going nuts. Gingerbread Spiced Nuts to be exact. Pecans and almonds are tossed with some pretzels and baked up to a salty/sweet snack with a hint of the spices of the season.

Gingerbread Spiced Nuts

Ingredients:

1 egg white
1/4 cup light brown sugar
2 teaspoons gingerbread spice
1 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1 1/3 cups pecans
1 1/3 cups almonds
1 1/3 cups pretzels

Directions:

Whisk 1 egg white with 1/4 cup light brown sugar, 2 teaspoons gingerbread spice, 1 teaspoon kosher salt and 1/2 teaspoon each paprika and pepper. Add 1 1/3 cups each pecans and almonds; toss. Spread on a rimmed baking sheet and bake at 325˚, stirring every 10 minutes, until mostly dry but still slightly sticky, about 25 minutes; add 1 1/3 cups sesame sticks during the last 5 minutes of baking. Let cool.

Recipe slightly adapted from Food Network

I needed something catchy to celebrate the day. Definitely don’t want to let my little blog go. Here’s to another year together, friends.

Check out Birds Of Bellwoods on the band’s Website where you can buy their music.

Cheers!

Posted in Snack | Tagged Birds Of Bellwoods | 2 Comments

Veggie Appetizer Wreath

Posted on December 16, 2022 by I Sing In The Kitchen

Veggie Wreath

How about some veggies to balance out the season’s sugar overload? This festive Veggie Appetizer Wreath looks great at a gathering and couldn’t be easier to throw together.

Veggie Wreath
Veggie Appetizer Wreath

Ingredients:

2 tubes (8 ounces each) refrigerated crescent rolls
8 ounces cream cheese, softened
1/2 cup sour cream
1 teaspoon ranch dressing mix
1/8 teaspoon garlic powder
1-1/2 cups chopped fresh broccoli florets
1/2 cup chopped sweet red pepper
1 cup finely chopped celery
Celery leaves

Directions:

1. Remove crescent dough from packaging (do not unroll). Cut each tube into 8 slices. Arrange in an 11-inch circle on an ungreased 14-inch round baking pan.

2. Bake at 375°F for 15-20 minutes or until golden brown. Cool for 5 minutes before removing to a serving platter. Allow to cool completely.

3. In a small bowl, beat the cream cheese, sour cream, ranch dressing mix and garlic powder until smooth. Spread on wreath then top with broccoli, red pepper, chopped celery and celery leaves.

Serves 16

Recipe slightly adapted from Taste Of Home
Veggie Wreath

I am not a big fan of this time of year so I try to find joy wherever I can. This video of people dancing to the always brilliant Perfume Genius was today’s moment of hope and happiness. There may be wreaths on graves, but it’s offset by the power of movement on mood.

Check out Perfume Genius on Bandcamp where you can buy his music.

Cheers!

Posted in Snack, Starters | Tagged Perfume Genius | Leave a comment

Double Decker Confetti Brownies. New Music From Kramies.

Posted on November 29, 2022 by I Sing In The Kitchen

Double Decker Confetti Brownies

Hooooooo doesn’t love a good brownie? Especially brownies that have a blondie layer and lots of M & M’s? Owl bet these fun, cheerful brownies will make all your brownie lovers smile.

Double Decker Confetti Brownies

Ingredients:

3⁄4 cup butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla
2 1⁄2 cups flour, divided
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄3 cup unsweetened cocoa powder
1 tablespoon butter, melted
1 cup M & M’s semi-sweet chocolate baking bits, divided (I couldn’t find the bits so used regular size)

Directions:

1. Preheat oven to 350℉. Grease a 13 x 9 x 2-inch baking pan and set aside.

2. Cream together 3/4 cup butter and both sugars in a large bowl until light and fluffy. Beat in eggs and vanilla.

3. In a medium bowl, combine 2 1/4 cups flour, baking powder and salt. Add to the creamed mixture and stir to blend. Divide batter in half.

4. Mix together the cocoa powder and melted butter then stir into one half of the dough. Spread this cocoa dough evenly into the prepared pan (It may not spread to all corners and that is ok).

5. Stir remaining 1/4 flour and 1/2 cup M & M’s into remaining dough then spread evenly over the cocoa dough in the pan.

6. Sprinkle top with remaining M & M’s.

7. Bake 25 to 30 minutes or until edges start to pull away from sides of the pan. Cool completely then
cut into bars.

Makes 24

Recipe from Food.com

Double Decker Confetti Brownies

‘Owl and The Crow’, from Kramies’ self-titled release, was written while he was traveling through Ireland. It’s folk with a kick that leaves me a little breathless with each listen.

“Maybe through all the years
we got crazy”