I Sing In The Kitchen

PB & J Bars. Time To Shake With New Music From Killwave.

Posted on April 17, 2015 by I Sing In The Kitchen

Biting into one of these PB & J bars is like digging into a sweet, crunchy version of the classic sandwich. Really good.

Next time I would double the raspberries and jam. My favorite parts of the bars were where the berry ribbon was thicker.

PB & J Bars

Ingredients:

1/2 cup unsalted butter, softened, plus more for greasing the baking dish
1/2 cup raspberry jam
1/2 cup fresh raspberries, mashed
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup creamy peanut butter
1/2 cup chopped salted roasted peanuts

Directions:

1. Preheat oven to 350°F. Butter an 8-inch square baking dish. Line with parchment paper.

2. Combine the jam and raspberries in a small bowl.

3. In a separate bowl, whisk together the flour, salt, and baking powder.

4. Beat the butter and sugar with an electric mixer on medium-high until light and fluffy, 2 minutes. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined.

5. Gradually add the flour mixture, mixing on low until just combined.

6. Press half the dough into the prepared dish. Top with the raspberry mixture. Fold the peanuts into the remaining half of the dough and drop in clumps over the jam.

7. Bake until the top is golden brown, 35 to 40 minutes.

8. Cool in the dish for 30 minutes, then transfer to a wire rack to cool completely.

Makes about 16 bars

Recipe from Real Simple Magazine

It’s Friday! Time to ‘Shake’ it up.

‘Shake’ is the first single from Chicago-based band Killwave’s album, “Death by Distortion”, due for release on May 5th. It’s got all the retro elements of dark, grungy goth from way back, combined with lots of fresh, modern energy.

You’ll want to crank up the volume to really appreciate those insane guitars.

Check out Killwave on the band’s Website, where you can learn of an upcoming show in Chicago and buy their music.

Cheers!

Posted in Dessert | Tagged Killwave | Leave a comment

Cheesy Mushroom Pappardelle. New Music From Vanbot.

Posted on April 16, 2015 by I Sing In The Kitchen

I make cheesy pasta dishes all of the time, but rarely do I see recipes that call for Havarti. The mild, creamy Danish cheese gets to star in this winner of a dish.

The Havarti cream sauce gets a flavor boost from sautéed ham and mushrooms. The wide pappardelle is the perfect vehicle to transport the rich sauce from plate to your mouth.

Cheesy Mushroom Pappardelle

Ingredients:

2 tablespoons unsalted butter
4 ounces deli ham or pancetta, diced
1 onion, chopped
2 cloves garlic, minced
Salt and freshly ground pepper
12 ounces button mushrooms, sliced
2 tablespoons flour
3 cups whole milk
8 oz pappardelle pasta
1/2 cup grated Havarti cheese (about 2 ounces)
2 tablespoons chopped fresh parsley
6 tablespoons grated Parmesan cheese (about 3 ounces)

Directions:

1. Preheat broiler. Bring a large pot of water to a boil.

2. Meanwhile, melt butter in a large ovenproof skillet over medium-high heat. Add the ham, onion, garlic and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the mushrooms and cook until tender, about 5 minutes.

3. Add the flour to the skillet and cook, stirring, 1 minute.

4. Gradually add the milk to the skillet, stirring until smooth. Bring to a simmer and cook, stirring, until thick and creamy, about 3 minutes. Remove skillet from the heat.

5. Add the pasta to the boiling water and cook until al dente, about 4 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta and add to the skillet with the sauce.

6. Add the Havarti, parsley and 3 tablespoons Parmesan to the skillet and toss using tongs. If the sauce seems too thick, gradually add the reserved cooking water.

7. Sprinkle pasta with the remaining 3 tablespoons Parmesan. Broil until bubbly, about 2-4 minutes.

Serves 4

Recipe from Food Network Magazine

Swedish synth-pop time. ‘Seven’ is brand new from Vanbot’s upcoming album “Perfect Storm”.

Check out Vanbot on her Website, where you can buy the music.

Cheers!

Posted in Pasta | Tagged Vanbot | Leave a comment

Cheddar Bean Quesadillas. Listening To New Politicians.

Posted on April 15, 2015 by I Sing In The Kitchen

Q: What game would you play with a wombat?
A: Wom.

So bad. I know.

What is better than that silly joke are these Cheddar Bean Quesadillas. Super quick, cheesy, slightly spicy…they make the perfect light dinner or snack.

Cheddar Bean Quesadillas

Ingredients:

4 flour tortillas
2/3 cup refried beans
6 ounces shredded cheddar cheese
1/4 cup canned chopped green chilies
1/3 cup sliced green onions
1/3 cup sliced ripe olives
Salsa and sour cream, to serve

Directions:

1. On two tortillas, spread refried beans to within 1 inch of edges. Sprinkle each with 1/2 cup cheese; top with chilies, onions, olives, remaining cheese and remaining tortillas.

2. On a lightly greased griddle, cook quesadillas over medium heat for 2-4 minutes on each side or until browned and cheese is melted. Cut into wedges. Serve with salsa and sour cream.

Serves 2

Recipe from Simple & Delicious Magazine

New Politicians have a new EP ‘Remission’ coming out on April 21st.

This song is not on it.

“Are We The Dining Dead?”, from New Politicians’ 2013 EP ‘Drag A City’ caught my attention at first from its cool title. It held my attention with its Interpol like vibe, great vocals and gritty lyrics.

“I love it when she says baby it’s live and die with regret”

Check out New Politicians on the band’s Website. You can buy their music on Bandcamp.

Cheers!

Posted in Main Courses | 1 Comment

Brownie Cheesecake Pie. New Music From Les Jupes.

Posted on April 14, 2015 by I Sing In The Kitchen

Brownie. Cheesecake. Pecans. Chocolate drizzle.

Yes. All present in this packed with goodness Brownie Cheesecake Pie. It’s a fudgy, creamy, crunchy dream come true.

Brownie Cheesecake Pie

Ingredients:

1 refrigerated pie crust
8 oz cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla extract
2 eggs
1 package brownie mix
1/4 cup vegetable oil
3 tablespoons water
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
1/4 cup chocolate ice cream topping

Directions:

1. Preheat oven to 350℉.

2. Place pie crust in a 9 inch pie pan. Crimp the edges.

3. Combine cream cheese, sugar, vanilla and 1 egg in a bowl. Beat with an electric mixer until smooth and set aside.

4. In a large bowl, combine brownie mix, 1 egg, oil and water. Beat 50 strokes.

5. Spread half of brownie mixture into unbaked pie shell. Carefully spread cream cheese mixture over brownie layer. Sprinkle chocolate chips over cream cheese layer; top with remaining brownie mixture and sprinkle nuts on top.

6.Bake for 40 to 50 minutes or until center puffs and crust is brown.

7. Warm sauce slightly in microwave. Drizzle over pie. Serve warm or cool. Delicious either way.

Serves 8

Recipe from The Lady & Son’s Just Desserts

Canadian band Les Jupes have a new LP out titled ‘Some Kind of Family’. It’s a winning combination of stirring ballads and indie rock tunes. My current favorite is “Bro.Sis”. Fantastic.

“All night it just felt right
Holding the reigns of a hundred horses
So light it just felt right
Riding the waves of unknown forces”

Check out Les Jupes on the band’s Website, where you can buy their music.

Cheers!

Posted in Pie | Tagged Les Jupes | Leave a comment

Greek Pork Tenderloin With Israeli Couscous

Posted on April 13, 2015 by I Sing In The Kitchen

That would be too nice for my evil cat. This is more like it.

The reward I got for hugging my kitty last night after we got home after a weekend away?

A firm swipe of his claws across my face.

Those scratches bled for about a half hour.

Damn cat. Why do we love our felines so much?

So I start my week with a face full of scabs. Nice.

But, most importantly for all of us, I start our week off with this delicious pork tenderloin dinner.

The pork is rubbed with a Greek-inspired spice coating, briefly pan-fried, then finished up in the oven until it is moist and tender. The Israeli couscous side is filled with all sorts of goodies like feta, sun-dried tomatoes and fresh herbs.

Greek Pork Tenderloin With Israeli Couscous

Ingredients:

1 teaspoon ground allspice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 large pork tenderloin (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 cup Israeli couscous
1/4 cup crumbled feta cheese
2 Persian cucumbers, halved and thinly sliced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
3 tablespoons chopped sun-dried tomatoes (not oil-packed)
Juice of 1/2 lemon, plus wedges for serving

Directions:

1. Preheat oven to 375℉.

2. Combine the allspice, oregano and garlic powder in a bowl. Pierce the pork all over with a fork. Season with 1/2 teaspoon salt and some pepper then rub with the spice mixture.

3. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes.

4. Transfer the skillet to the oven. Cook until a thermometer inserted into the center of the pork registers 145℉, about 20 minutes. Transfer pork to a cutting board and allow to rest for 5 minutes.

5. Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, for 5 minutes. Add 1 3/4 cups water, 1/2 teaspoon salt and some pepper. Bring to a simmer then reduce heat to low. Cover and cook until the liquid is absorbed, about 15 minutes.

6. Fluff couscous with a fork and allow to cool slightly. Add the feta, cucumbers, herbs, sun-dried tomatoes, lemon juice and the remaining 1 tablespoon olive oil. Toss to combine. Season with salt and pepper.

7. Serve couscous with the pork and lemon wedges.

Serves 4

Recipe from Food Network Magazine

If the ~~shoe~~ song fits….

Check out The Señors Of Marseille on the band’s Website, where you can buy their music.

Cheers!

Posted in Main Courses, Pork, Side Dish | Tagged The Señors Of Marseille | 4 Comments

Jungle Bird Cocktail. Rocking Out To The Lammas.

Posted on April 12, 2015 by I Sing In The Kitchen

I’m having an awesome weekend in NYC. Red Sox (victorious) game at the gorgeous Yankee Stadium yesterday. Warm, spring weather that has not yet reached Vermont. Delicious food and plenty of fun cocktails. It’s Grrrrr8.

I just reached my 1500th post on Friday, so I would like to raise a glass to all of you for being my friends and readers and support for so long. I think you’ll like this bitterly sweet drink. Sort of like New York City for me.

Jungle Bird Cocktail

Ingredients:

½ ounce simple syrup (recipe follows)
2 ounces dark rum
¾ ounce Campari
4 ounces pineapple juice
½ ounce fresh lime juice
Pineapple wedge or blood orange wheel, for garnish

Directions:

1. Shake all ingredients with ice until chilled, about 30 seconds.

2. Strain into a tall rocks glass over ice. Top with pineapple wedge or orange wheel.

Makes 1 cocktail

Simple Syrup

Ingredients:

1 cup sugar
1 cup water

Directions:

1. Warm sugar and water in a saucepan over low heat until sugar is dissolved. Cool before using. Refrigerate if not using immediately.

Recipes from The Men’s Journal

I knew I was going to like this song from the first bit of guitar. I love the druggy, retro, almost carnival feel of the music and the soulful voice of the singer.

Check out The Lammas Tide on Facebook. You can buy their music on Bandcamp.

Cheers!

Posted in Beverages | Tagged The Lammas | Leave a comment

Short And Sweet. Molten Chocolate Espresso Cakes.

Posted on April 10, 2015 by I Sing In The Kitchen

Short on time, but longing for some rich chocolate cake? These little Molten Chocolate Espresso Cakes are just the thing.

The recipe makes 6 sinfully moist muffin-sized cakes that need less than 20 minutes to prep. Espresso and bittersweet chocolate add such wonderful depth of flavor.

The cakes are fabulous on their own, but why deprive them of thick, silky ganache and a crunchy sprinkling of pistachios?

Molten Chocolate Espresso Cakes

Ingredients:

4 tablespoons unsalted butter, softened, plus more to grease muffin tin
1/3 cup sugar, plus more to dust muffin tin
8 ounces bittersweet chocolate, coarsely chopped
1/3 cup flour
1 tablespoon instant espresso powder
1/4 teaspoon coarse salt
3 large eggs
1 teaspoon vanilla extract
Ganache Glaze (recipe follows)
Pistachio nuts, chopped

Directions:

1. Preheat oven to 400℉. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess.

2. Melt chocolate in microwave oven, about 1 minute, stirring until smooth. Let cool.

3. In a bowl, whisk together flour, espresso powder, and salt.

4. With a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate.

5. Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken, about 10 minutes.

6. Let cool on a wire rack 10 minutes before turning out cakes (I used a teaspoon around the edge of the cakes to gently ease them out of the tin).

7. Spread ganache over top of cakes, sprinkle with pistachios and serve.

Makes 6 cakes

Ganache Glaze

Ingredients:

1 cup heavy cream
8 ounces chopped bittersweet chocolate

Directions:

1. Pour gently simmered cream over chocolate. Let stand for 5 minutes. Stir until smooth.

2. Let stand until mixture is spoonable, about 15 minutes.

Recipes from Martha Stewart Living Magazine

Here’s a short song.

You just know this next song is gonna be sweet from its title.

Check out Mixtapes on Bandcamp where you can buy their music.

Learn more about The School on Facebook, where you can learn of upcoming gigs in Norway and the UK. You can buy the music here.

Cheers!

Posted in Cake, Short And Sweet | Tagged Mixtapes, The School | Leave a comment

Jamaican Jerk Chicken Sliders With Pineapple Salsa. New Music From The Muchmores.

Posted on April 9, 2015 by I Sing In The Kitchen

Q: Why did Beethoven get rid of all his chickens?
A: They kept saying, “Bach, Bach, Bach!”

Nothing like a recipe that delivers big flavor but requires little work. That’s what we have today.

The slow cooked chicken gets a kick from the spicy jerk seasoning. The pineapple salsa packs a little heat, too, but also provides a lovely cool contrast.

Jamaican Jerk Chicken Sliders With Pineapple Salsa

Ingredients:

2 tablespoons Jamaican jerk seasoning
2 tablespoons olive oil
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
3 1/2 pounds bone-in chicken thighs, skin removed
1 cup brewed coffee
3/4 teaspoon finely shredded lime peel
3 tablespoons lime juice
2 tablespoons molasses
4 cloves garlic, minced
Several dashes hot pepper sauce
1 1/2 cups chopped fresh pineapple
1/4 cup chopped green onions
1/4 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 jalapeño chile pepper, seeded and finely chopped
16 slider buns

Directions:

1. In a small bowl combine jerk seasoning, oil, salt, and black pepper. Coat chicken with seasoning mixture. Place chicken, bone sides down, in a slow cooker.

2. In a small bowl combine coffee, 2 tablespoons of the lime juice, molasses, garlic, and hot pepper sauce. Pour mixture over chicken.

3. Cover and cook on low setting for 7 to 8 hours or on high for 3 1/2 to 4 hours.

4. Use a slotted spoon to remove chicken from cooker. When chicken is cool enough to handle, remove meat from bones; discard bones. Using two forks, pull chicken apart into shreds. Return shredded chicken to cooker.

5. Turn slow cooker to high-heat setting. Cover and cook about 30 minutes more or until chicken is heated through.

6. Meanwhile make the salsa. In a medium bowl stir together pineapple, green onions, bell pepper, cilantro, jalapeño pepper, the remaining 1 tablespoon lime juice, and lime peel.

7. To serve, use the slotted spoon to spoon chicken mixture onto bottoms of buns. Top with salsa and replace tops of buns.

Makes 16 sliders

Recipe from BHG.com

What first struck me during my first listen to ‘M’, the new album by The Muchmores, was how irresistible the song lyrics are. Nine intricate little glimpses into melancholy stories. Seriously good.

Check out The Muchmores on Bandcamp, where you can buy their music.

Cheers!

Posted in Chicken, Sandwiches, Slow Cooker | Tagged The Muchmores | Leave a comment

Clams In Rich Broth With Orzo. James Yorkston On The Stereo.

Posted on April 8, 2015 by I Sing In The Kitchen

We’re a clam loving family.

Clams are fabulous with bacon and potatoes, yummy over linguine and delicious over rice.

So, of course when I saw this recipe for clams over orzo, I was right on board. The broth gets its richness from a little butter and wine, but actually tastes very light. It’s a wonderful way to showcase the sweet flavor of the clams.

Clams In Rich Broth With Orzo

Ingredients:

2 tablespoons olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 onion, peeled and sliced
1/2 tsp crushed red pepper
1 cup white wine
1 cup chicken stock or water
2 tablespoons unsalted butter
Salt
5 pounds littleneck or Manila clams, scrubbed
1/4 cup chopped tomato
1 tablespoon each chopped fresh parsley and basil
1 pound orzo

Directions:

1. In a large, heavy pot, heat oil over medium heat. Add garlic and cook until golden brown, 2 minutes. Add onion and crushed re pepper and cook until onion is soft, about 5 minutes.

2. Add wine and bring to a boil. Add stock and boil for 5 minutes. Add butter, clams, tomato, and salt to taste. Cover and cook, stirring occasionally, for 15 to 20 minutes, or until all clams have opened. Discard any unopened clams. Stir in herbs.

3. Meanwhile, bring a large pan of water to a boil. Add orzo and cook according to package directions. Drain and drizzle with a little oil.

4. Spoon a serving of orzo in each of 4 large bowls, add enough broth just to cover, and top with clams.

Serves 4

Recipe from Martha Stewart Living Magazine

“Broken Wave’ is a stripped down, somber tune penned as a tribute to Yorkston’s late bassist Doogie Paul. Simply beautiful.

“I will remember you
As a man full of love
And not this broken wave.”

Check out James Yorkston on his Website where you can learn of upcoming UK shows and buy the music.

Cheers!

Posted in Seafood | Tagged James Yorkston | 2 Comments

Brownie Cupcakes. New Music From Light FM.

Posted on April 7, 2015 by I Sing In The Kitchen

This video is so cute.

Do you know what these Brownie Cupcakes taste like?

Brownies!

Little individual packets of fudgy chocolate goodness. Perfect alone or with a dab of cream or icing.

Brownie Cupcakes

Ingredients:

3/4 cup unsalted butter
3 ounces dark chocolate, coarsely chopped
1 1/4 cup sugar
1 Tbs vanilla
2 large eggs
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda

Directions:

1. Preheat oven to 350℉. Line a 12-count muffin tin with cupcake liners.

2. In a saucepan over low heat, melt the butter and chocolate. Stir until smooth then remove from heat.

3. In the bowl of an electric mixer, whisk together sugar and melted chocolate at high speed for 4 minutes.

4. Add vanilla and eggs and mix for 30 seconds.

5. Add flour, cocoa, and salt. Stir to blend.

6. Distribute batter equally among the cupcake liners.

7. Bake for 12 minutes, rotate and bake for 12 more minutes or until a tester comes out clean.

8. Remove to a wire rack to cool completely.

Makes 12 cupcakes

Recipe from The Sweet Little Book Of Cupcakes