Wednesday, December 29, 2010

Happy New Year! Champagne Cocktails! Broken Bells!

House parties are my favorite New Year's Eve celebrations.  I like to ring in the New Year with close pals over great music, witty banter, festive Champagne cocktails, delish appetizers, & either "Anderson Cooper 360" (with Kathy Griffin) or good ol' "Dick Clark's Rockin' Eve" (with Ryan Seacrest since Mr. Clark is an octogenarian plus, but looks good!). 

Of course, it's also fun to get swanked up & head out for a big NYE celebration... Whether you stay in with a few close friends or family, throw a huge party, or spend a night on the town, we will all likely drink bubbly!  

 As such, I bring you easy Champagne Cocktail recipes, which can also be made non-alcoholic by substituting sparkling water or tonic water for Champagne. Let's Toast, Friends!

Pomegranate Champagne Cocktail: Place a sugar cube in the bottom of a Champagne Glass, fill 1/2 of a glass with Champagne, & then top with pomegranate juice. Garnish with pomegranate seeds on top.  Sparkly!

Blueberry Champagne Cocktail: Same as above, except use blueberry juice.  I like Sparkling Blueberry Juice from Trader Joe's.  Float fresh blueberries on top. Sweet!

Raspberry Mint Champagne Cocktail:  Muttle together raspberries & mint with a splash of orange flavored liquor (like Cointreau or Triple Sec) to make a juice.  Fill a glass 3/4 up with Champagne; and then add the orange liquor, raspberry, mint mixture on top.  Garish with a mint leaf.  Minty!

Chambord Champagne Cocktail:  Fill a glass 3/4 full with Champagne, & top it off with a splash of Chambord.  Easy!

And finally my last music selection of 2010!!

Many great artists released excellent albums and songs this year - The Black Keyes, Tom Petty and the Heart Breakers, Florence and the Machine, Arcade Fire, Vampire Weekend, LCD Soundsystem, Bruno Mars, Katy Perry, Jason Derulo, (yes I do listen to some pop) but my favorite 2010 release is the first self-titled album from BROKEN BELLS

A Starbucks impulse buy one late March morning, I grabbed this album (and a latte) after hearing our intelligent & music savvy dept. intern raving about it.  He was right - it's a great album.  A combination of James Mercer from the Shins & Danger Mouse, this melodic duo transcended their collective genres to create an airy, wispy, quasi space-agey, but grounded and fresh sound.  I can't wait for James and Danger Mouse to give us the second album!

If you haven't seen the non-official Hall and Oates dubbed version of THE GHOST INSIDE, check it out below - it's funny!!


And now for the official version of THE GHOST INSIDE.



Finally friends, as 2010 comes to a close, I must say a heartfelt THANK YOU for reading and supporting The Rockin' Foodie blog on this food/music adventure.  I am happy to report that the Rockin' Foodie is global with readers in Denmark, Russia, China, UK, Spain, Australia, Malaysia, Brazil, Germany, Slovenia, Lebanon, United Arab Emirates, Canada, France, and of course, the US of A.  I deeply appreciate your time, readership, comments, and support.

I look forward to hearing more from you all in the New Year.  As such, please feel free to drop me a comment or an email, & let me know your thoughts & what you are listening to & cooking. 

Cheers to a sumptious, harmonious, and safe 2011!

Happy New Year!

Hugs and Kisses.

Wednesday, December 22, 2010

The Perfect Winter Soup & The Cozy Sounds of Belle & Sebastian...

Yesterday was the first day of Winter. The Holidays are here.  And in So. Cal, it's raining - A LOT.

Bad News: Rain makes Holiday mall traffic even worse because road are slippery and drivers are distracted with texting and holiday "To Do" lists.

Good News: This past weekend Z traversed LA and OC to attend 6 parties and only hit one inanimate object (GC - the white marks rub off the gate).  Success!  Nobody died on my account, and luckily my dad has a lot of white touch-up paint so front bumper will be A-OK!

The coming of Winter and the Holidays means holiday menu planning.  In case anyone is still pondering recipes for the upcoming holiday meal, I offer a humble suggestion - BUTTERNUT SQUASH, WILD RICE, SAUSAGE SOUP.  An Emeril recipe I stumbled upon from the Food Network website, I made this soup for my 4 wonderful best friends from high school for our annual potluck holiday lunch and it was a hit!

This comfy yet complex soup is perfect for Winter and something different for the holiday table.  The smoky sausage wonderfully compliments the toasted butternut squash, the rice makes it hearty, and the corn gives a touch of sweetness.  It's a special recipe that I plan to make into an annual holiday tradition.  

And speaking of comfy and complex, enter "WRITE ABOUT LOVE", the 8th and most recent studio album from Glasgow's 8 member chamber-pop group BELLE AND SEBASTIAN.  While chopping onions and sausage, roasting and pureeing squash, and occasionally stirring the rice, I was taking in this lovely album.  Like the melding of flavors in the soup, lots of elements go into B and S's sound (cellos, violins, flutes, trumpets, plus usual instruments) and the result is a harmonious symphonic-like sound.  Check out I'M NOT LIVING IN THE REAL WORD below featuring flutes.



Although Belle and Sebastian have been around since 1996 with great success, they are not a heavy radio airplay band, but were on the 2008 Juno Soundtrack with one of their popular hits PIAZZA NEW YORK CATCHER off their 2003 album DEAR CATASTROPHE WAITRESS (my favorite album).  Check it out below with it's quirky lyrics :
 

And for the piece de resistance video footage: NPR live stream of yesterday's Belle and Sebastian Holiday Spectacular concert from Glasgow.  They played a couple holiday tunes, their biggest hits, plus songs off their new album.   Not only is the show awesome, fans checked in from around the globe to watch - Brazil, Spain, US, Germany... We were a cozy community of fans watching over breakfast, late in the evening, or from our desks at work during the lunch hour.  I unfortunately cannot embed it, but to watch the show, click here.  Thanks NPR!

And now on to the soup recipe (Makes 10 servings so half this if you like.  I used 2/3.).  As fair warning, this soup takes at least 2.5 hours to make, but it is well worth it.  

Butternut Squash, Wild Rice, Sausage Soup

Here is what you need:

- 2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks  (I used one 2 pounder).  For instructions on how to cut up a butternut squash since my previous 10/7 post below.
- 2 tablespoons olive oil
- Salt
- Freshly ground black pepper
- 12 cups chicken stock (I used 8)
- 2 1/2 cups chopped onions (I used one small yellow onion)
- 1 cup wild rice (I used 3/4) (Soak the rice and use 3:1 liquid to rice ratio)
- 3/4 lb. smoked sausage, cut into 1/4-inch pieces (I used 1/2 lb. Use turkey or veggie sausage if you like)
- 2 cups fresh corn kernels (I used 1 cup frozen kernels)
- 1 1/2 cups half-and-half (I used 1 cup)
- 1 tablespoon chopped fresh parsley leaves
- Pinch (1/4 teaspoon to start) of nutmeg, cinnamon, cayenne pepper (optional)

Here is what you do:

Preheat the oven to 400 degrees F.

 Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. I added a pinch of Cinnamon, nutmeg, and cayenne pepper for a kick.  Puree until smooth and set aside.

In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley, serve, and enjoy.

MMMMM!!!! Warm, cozy, hearty, and inviting goodness.  An ideal recipe for a rainy Winter holiday. 

Much love and peace to all this holiday season.

I leave you with the great Diana Krall singing her rendition of Jingle Bells.



Hugs and Kisses.

Monday, December 6, 2010

Let's Be Kids Again! - Childhood TV, Songs, and Food...

I don't change my Facebook profile picture often, but in support of childhood violence awareness, I followed FB post instructions, & changed my picture to my fav childhood cartoon character - Lark from "Beverly Hills Teens." 

Unlike "Dora the Explorer" or "Sesame Street, this 1987 show about rich BH kids named Lark, Bianca, and Blaze did not involve teaching kids anything educational.  No sirree, Beverly Hills Teens was equivalent to high fructose corn syrup cereal - no nutritional value, just sweet and good.  I embarrassingly loved it, and I know ladies out there of Generation Z loved it too - admit it - it's ok.  And little did we know at the time, this little animated fruit-tart of a show was a pre-cursor to a larger cultural phenomenon - watching the rich and spoiled parade about town - enter "Beverly Hills 90210" & now "The Real Housewives of Beverly Hills."

In case you need me to jog your memory of Lark et. al. - see below. It's so bad, its good.


Moving from TV to music, I think we can all agree that the songs from youth stay with us always.  When you hear a favorite tune from 6th grade, the memories rush back so vividly, you can even SMELL the era -for me, Sunflowers perfume, Teen Spirit deodorant, and Hot Dog on a Stick corn dogs. 

As a kid, it was all about Paula Abdul (was a fan club member), Debbie Gibson (read her book even), Tiffany (specifically "I Think We're Alone Now"), the Bangles (my first record), NKOTB (had the poster from the Scholastic book order), Boyz II Men (First introduction to R&B), Vanilla Ice (early influence of rap), and I could go on...

I polled various guys and gals and the winners for best pre-teen songs for Z's generation are:

For the ladies, Paula Abdul's "OPPOSITES ATTRACT" (how could you not love the cat?).

For the fellas, Boyz II Men "END OF THE ROAD" (the best proverbial "slow song" of the jr. high dances).

See Ms. Paula and the cat below - Go Paula!



I even emulated the Paula style as well by wearing my dad's ties to school!  I was cool.

Now let's slow it down with soulful R&B.  Do you know that Boyz II Men sold more than 60 Million albums??? This is an INSANE amount for 2010 standards. WOW! 



And now the food - Kid food tastes good. 

At weddings and parties, I often see adults in evening wear pushing their stuffed chicken breast aside and sneaking food from the 'kids table' because fries, chicken nuggets, pizza, spaghetti, mac and cheese, hamburgers, and apple juice are yummy. 


After polling various folks, the favorite kid foods seem to be pasta varieties which is nice to hear since carbs have become Satan in the adult world (so sad).  Many people said that their favorite food as a kid was Mac and Cheese.  I love all things cheese so of course I approve, but truth be told, I never actually ate Mac and Cheese as a kid, but I love it now. In fact, I featured Mac and Cheese in the October 7 Rockin' Foodie posting (check it out if you are interested!). Spaghetti with meat sauce or meat balls was a close second amongst those I consulted  and was my favorite dish as well from my favorite childhood family restaurant - The Ol' Spaghetti Factory - such good Hamzeh family memories :).

As such, my two picks for the best childhood and adult spaghetti dishes (in fact I ate one of these dishes today) are good ol' Spaghetti and Meatballs and Yogurt Spaghetti (an Arabic style yogurt spaghetti sauce).

Let's recreate some childhood moments with these two tasty kid-friendly dishes.

SPAGHETTI AND MEATBALLS (serves 4)

I love making meatballs because they are fun and easy to prepare, great to make with kids, and versatile for spaghetti or an appetizer with dipping sauce.

Here is what you need:

1 2 lb. package dry spaghetti
1 jar spaghetti sauce

For the Meatballs:

1 pound lean ground beef
½ cup dry bread crumbs (Italian seasoned variety works well)
¼ cup milk
½ teaspoon Worcestershire sauce
¼ teaspoon pepper
1 small onion chopped
1 large egg

Here is what you do:

Heat the oven to 400 degrees, mix all the ingredients, and then shape into balls. Place on an ungreased pan 1 ½ inches apart and bake uncovered for 20 to 25 min or until no longer pink in the center. Makes about 20 meat balls.

Cook the pasta per package directions.

For the sauce, you can of course make this from scratch or you can just go with the very famous Paul Newman sauces (there are many excellent choices) which is my preference.  However, to make from scratch, click here 

Once the meatballs are done, simmer them for a few minutes with the sauce and then simply serve over spaghetti. Add fresh Basel and Parmesan cheese on top if you like.

And now for the debut Arabic dish!  My mom used to make us spaghetti cooked in yogurt when we were kids and still makes it as a treat up until now. Although it may sound a little weird, it is SOOOOOOOOOOO good and super easy and cheap to make.

YOGURT SPAGHETTI (serves 4)

Here is what you need

1 2 lb. package of dry spaghetti
3 cups low-fat plain yogurt (not Greek-style)
4 cloves garlic minced very fine (if you have one, use a mortar and pestle and pour a little salt over the garlic and mash them up very finely)
salt and pepper
pine nuts
ground beef (optional)

Here is what you do:

Combine the yogurt and garlic. Cook the pasta until well done (not al dente) - about 10 minutes. After draining the pasta, don't rinse it because the natural starches on the noodles will help the noodles absorb the yogurt.  Pour the yogurt and garlic mixture of the warm pasta noodles.  The sauce should have a wet consistency.  Add salt and pepper to taste.   Fry pine nuts in a oil and pour on top with the oil.  Add cooked ground beef on top if you like.  This dish is the quintessential taste of my childhood.


Hope you enjoyed this little trip down memory lane. I am now going to grab some fruit snacks and goldfish crackers before I head to bed.

Hugs and Kisses.

Monday, November 22, 2010

Top 10 Thanksgiving Tips + Song Perfection

Thanksgiving is my favorite holiday because it combines cooking, eating, and, loved ones.  I love the simplicity of one meal dedicated to giving thanks for the good things in life.  I have much to be thankful for - but I will spare you my speech and get down to it.

I have been cooking Thanksgiving dinner with my mama bear since I was a wee tot and have collected some thoughts along the way courtesy of the Hamzeh kitchen.  I hope one of the below items will be useful for you come Thursday.

1. TURKEY - Hamzehs don't baste. We cheat the process and the Turkey always comes out moist and perfect without need for constant baster babysitting.  Here is what you do: after cleaning the turkey, shove large pats of butter under the skin all over and throw a couple pats into the cavity. Stuff the bird, wrap him up in foil and cook in the oven per the directions that accompany your turkey, and during the last 30 minutes of cooking, open the foil to brown the top of the turkey.

2. GRAVY - Of course, homemade gravy made from the delicious turkey drippings is delish, BUT in case yours just doesn't get as smooth as you like... Buy a jar of gravy or a mix as a backup, and then add to it the drippings from your turkey. Heat up the gravy plus the drippings, and whisk it all together and pour into your gravy boat (our gravy boat is in the shape of a turkey). You will get accolades for your non-lumpy gravy.

3. STUFFING - I fake seemingly "100% from scratch" stuffing and it works. Last year I was shocked & flattered to receive an email asking for my stuffing recipe because this sweet gal told me her mother-in-law raved about my "homemade stuffing."  Here is what you do: Cook Mrs. Cubbinson's Seasoned Corn Bread Stuffin' mix per the directions & then add cranberries, apples, & pecans.  I use half the butter called for in the recipe, & if you think it needs more liquid, add a bit more chicken broth or 1/3 cup OJ. One day I will make my own stuffing from scratch, but until then, this is a winner.

4. CRANBERRY SAUCE - I don't do canned cranberries. Real cranberry sauce is the easiest thing to make in the world and tastes far superior in my eyes. Buy a bag of cranberries and, per the directions, dissolve a cup of sugar into a cup of water.  Bring to boil and throw in the cranberries.  Easy and worth it.

5. CORNBREAD - I have made cornbread from scratch once from the Joy of Cooking, and it was not my finest culinary hour. I am yet to redeem myself because I have stuck with Marie Callender's Cornbread Stuffing mix ever since with Z modifications. I add melted butter to the mix because the mix, according to the directions, comes out dry. You can also add dry rosemary or dill which is great if you like savory cornbread.

6. SALAD - Although an overlooked dish in the traditional Thanksgiving meal,  I think salad is necessary because all of the other dishes are warm and have a soft texture.  I still like a bite of raw crunch with my meal. My pick is an endive salad with each spear containing cranberries, candied pecans, and Gorgonzola cheese all drizzled with Newman's Own Balsamic Vinaigrette. Although they can be purchased, I candy the pecans myself by melting butter and brown sugar in a sauce pan and then toss in the pecans to coat. Then spread them out on a glass plate until they are cool.  They are so good, try not to eat them all before the meal!

7. YAMS - I follow my mom's recipe for yams and it's awesome. Buy 1 can (or more if you are making a lot) of cut sweet potatoes (but use fresh if you like) and spread them out in a shallow pie dish. Then add a half a stick of butter in pats all around. Sprinkle about a half cup of brown sugar, a handful of pecans, a pinch of nutmeg and cinnamon over the yams. Cook in 375 degree oven for about 45 minutes to an hour.  Remove from oven and top with mini marshmallows, & pop back into the oven for an extra 5 minutes or until marshmallows turn golden brown.  

8. GREEN BEANS - I know green bean casserole with the canned mushroom soup is a classic, but making this without the cans is easy and fun courtesy of  Alton Brown.  Check it out below. I found making Alton's onions a little tricky so I use the French's canister onions instead.


9. MASHED POTATOES - Make them from scratch and make them your own style! I have asked around the office and my co-workers are adding everything from bacon to celery root - or just keep it simple with butter, milk, and salt.

10. DESSERT - It's all about the pies and in the Hamzeh house, my bro, Rabih, makes the best pies!  He makes pumpkin, apple, pecan, & a cheese cake - so yummy and perfect as breakfast the next morning with a glass of milk or coffee.  If you are looking to make something a little different than a regular apple pie, try this 20 Ingredient Apple Pie from NPR's Splendid table.  It sounds really great, and if anyone makes it, please report back as to how it went.  I am passing the recipe along to Rabih.

I want to share one last unique recipe  that my fellow foodie co-worker shared with me - Stuffed Pumpkin. It looks like a spectacular addition to the Thanksgiving table.  I haven't tried it yet, but plan on it.  Stuff it with any number of items - rice, stuffing, or cheese, as indicated in the recipe. 

And now for the matching music selection -  I am keeping it simple this week with one perfect song (one of my dad's favorites) that symbolizes how Thanksgiving makes me feel.


Wishing you all a happy, tasty, and lyrical Thanksgiving.
Hugs and Kisses.

Wednesday, November 17, 2010

Oh Canada! Jets Overhead talks music, food, & their home country

Hi Friends -  Before turning to next week's Thanksgiving day post, I present the Canadian Rockin' Foodie special.  And to get us warmed up, here are 10 fun facts about our northern neighbors:
1. Canada has more donut shops per capita than any other country.

2. Canadians still recognize the Queen of England, who btw has a facebook page - click here to be a fan of the monarchy, but don't write an offensive comment because that is expressly forbidden(!)

3. Spread Eagle, Climax, Sexsmith, St. Louis du Ha Ha!, WaWa, and Come by Chance are real Canadian cities and towns.

4. "Beaver Tails" are a favorite Canadian pastry and President Obama digs them too! Click here for recipe.

5. Mail is not delivered on Saturday in most of Canada 

6. Basketball was created by Canadian, Dr. James Naismith.

7. Canadian law dictates you may not pay for a 50 cent item in all pennies -  Jr. High Z would have been a law breaker by paying for 59 cent Taco Bell tacos with 59 pennies.

8. Canadian Thanksgiving is in October, and although no Squanto tales, the menu is very similar to American Thanksgiving. 

9. Justin Bieber is Canadian (although I hear Canada is overwhelmingly apologetic about this).

10. Despite the Bieber, Canada boasts great music - Arcade Fire, Broken Social Scene, Feist, The New Pornographers, Rush, Tegan and Sara, Metric, and finally... JETS OVERHEAD

Formed in 2003 & hailing from Victoria, British Columbia, Jets Overhead is a 5 piece rock outfit consisting of Antonia Freybe-Smith, center (keyboard vocals), Jocelyn Greenwood, left (bass), Luke Renshaw, second from left, (drums), Adam Kittredge, right (guitar, vocals), & Piers Henwood, second from right (guitar, keyboard).

Adam Kittredge, fellow foodie, kindly chatted with me about the band's last two stellars LPs, their recent culinary experiences in China, and what Canada cuisine means to him as a Western Canadian.

Unlike many other bands these days, Jets Overhead's music is authentic - not fabricated or fictionalized.   Drawing from their own thoughts and experiences, they write about life - good, bad, melancholy, confusing, complicated, which is what makes their music so relatable. 

For me, listening to NO NATIONS, the band's second full-length LP released in 2009, is like staring at a large, intricate & complex painting - the more closely you look, the more you appreciate the details.  Disarmingly simple at first listen, it was only after listening to NO NATIONS with headphones, that I noticed the subtleties & layered nuances.  And I continue to pick up new things each listen.  From the cosmic title track, "No Nations", to the introspective, "Weathervanes", NO NATIONS is a piece of elegant art.

Check out the below video for the track "I Should be Born" off NO NATIONS.  Filmed in Victoria on Vancouver Island, the video showcases the breathtaking setting in which the band lives - with Antonia floating in the Pacific Ocean and the Olympic Mountains of Washington state in the background.  The video is so simple, but the song is so intense... listen for my favorite line "you were drowning when you should have flown".



And for a vast cultural shift from Canada, the video below for of the title track "No Nations" was filmed across the globe in Shangai and Shenzhen, China.  

Check out the wordly video for "No Nations" - an intermix of Chinese culture and Western sounds.


While on their most recent China tour, the band not only had the honor of playing China's World Expo 2010 in Shanghai (in front of dignitaries and other distinguished guests), they also had an unforgettable culinary adventure.  Adam, Antonia, Jocelyn, Piers, and Luke tried everything from Chinese street noodles to hot and spicy dishes at elegant 5 star restaurants.

Adam shared an amusing story with me about a meal where the menu was all in Chinese and the band's interpreter was not present.  The band simply pointed to a steaming hot-pot style dish at someone else's table because it looked good - and it was good - although they didn't know what small animal they were eating.  So like any normal foreigner lunch patron, Adam played charades (complete with animal sounds) with the restaurateur to figure out the mystery lunch ingredient which turned out to be frog (and not just the legs).  Needless to say, this was entertaining for all the lunch patrons to watch - especially after a few Tsingtaos.  And since returning home, Adam continues to experiment with Chinese 5 Spice in an attempt to recreate some of the dishes sampled on their tour.

And before turning to our recipe portion, I must share my favorite songs from Jets Overhead 2006 album, BRIDGES, which was nominated for a Juno Award (Canadian Grammys equivalent). 

Check out the official video for the fantastic song, "Killing Time".



And now a live rendition of my favorite tune off BRIDGES, "Life's A Song."



I look forward to the Jets Overhead third LP which they will hunker down and write this upcoming Winter, and will likely record in Canada on pristine Hornby Island where NO NATIONS and BRIDGES were recrorded. 


And now that we have chatted Canadian sounds, lets move to Canadian food.  Like any other huge country (Canada is the second largest in the world), different regions have their own famous favorites.  If you are in Montreal, you get a smoked meat sandwich from Schwartz's Deli which Adam describes as a delicious oozing & dripping hunk of meat on top of bread that apparently is so popular, it's sold pre-packaged in Canadian Costco. 



And for a late-night greasy-spoon meal, another French Canadian popular dish is called Poutine, which is french fries drenched in beef gravy and cheese curd.  Although a Quebec specialty, Adam tells me that a great Poutine place opened up in Vancouver.  Like most of the Denny's menu, Poutine = a meal to sop up the liquor in your system before passing out.

Turning to Adam's part of the country, Western Canada focuses on home-grown local fruits and vegetables and free-range poultry, meats, and seafood from local farms and fisheries.   Adam tells me that if I was visiting Jets Overhead on Vancouver Island, and I wanted a special Canadian meal that represents Western Canada, he would make me a Sockeye Salmon dish.

 Every year Sockeye Salmon travel through the Frasier and Adams rivers of British Columbia, however, in 2009 the Sockeye Salmon curiously did not return resulting in great disappointment and concern across Canada.  But, in a surprising and fortuitous event the Sockeye Salmon showed up in droves this year.  In fact, 2010 has been one of the best Sockeye Salmon runs in British Columbia in over 100 years.  As such, Adam and Antonia have plenty of Sockeye Salmon, and Adam's specialty is to bbq the Sockeye on a cedar plank.

Adam very kindly sent me photos of the wonderful Sockeye Salmon meal he made for 4 of 5 members of Jets Overhead. Jocelyn took the pictures, Adam and Antonia hosted, Adam cooked, and Piers was an excellent guest - I am sure Luke was missed.

Cedar Plank Grilled Sockeye Salmon Fillet with Herb Butter (Serves 6)

Here is what you need:

2 cedar planks 1/2" thick, 14" long (you can find these at the grocery store but call ahead and see if they have them because not all stores do.  You can order them also from Amazon and Costco.com.

2 Sockeye Salmon Fillets approx. 24-oz each.

Ingredients for Softened Herb Butter:

4 Tbsp unsalted butter softened

2 Tbsp chopped fresh dill

1 Tbsp grated shallot

1.5 tsp chopped garlic

Grated zest and juice of half a lemon

1 Tbsp sea salt

1 Tbsp Spanish SMOKED paprika. That's why the butter spread looks pink in the photos.


 
Mix all the ingredients for the herb butter in a bowl. Spread the herb butter over the flesh of each fillet. Rub Canola oil on the PRE-Soaked planks. Put the fillets on the planks skin side down. BBQ with lid down directly over heat for approx 15 minutes at about 400 degrees, checking every so often to make sure there is no flare ups causing the cedar planks to catch fire and burn. Garnish with dill sprigs and lemon wedges.


And if you don't have a barbecue or it's too chilly to grill outside (not a big issue for us in CA - 75 degrees this past November weekend), try cooking this directly on an indoor grill pan.

Thanks to Adam for chatting with me both about Jets Overhead and for sharing his Sockeye Salmon recipe and photos with me. 
Hope you enjoyed the Canadian tour as much as I did. 
Hugs and Kisses.

Friday, October 29, 2010

BOO!!!!



Thank you Marilyn Manson, Danny Elfman, and Tim Burton for getting us in the mood as we embark on All Hallows' Eve weekend. 

As Halloween approaches, I suspect the usual classics will show up on the tube - The Exorcist, The Shining, Psycho, Halloween, Scream, Nightmare on Elm Street, SAW XIV (Blake, what am I missing?) - I have seen none of these.  Why? Z frightens easily - It's a fact of life. As my comrades from last weekend's trip to Knott's Scary Farm can attest, I jumped, shrieked, and cowered at every two-bit "monster" that went by - and I was genuinely scared. And as if there was a homing device over my head indicating "she is the weak one" the ghouls, ghosts, and goblins continued to single me out throughout the night.  It was good eve however topped off with a funnel cake so this weakling went home happy.

 In fact the scariest Halloween special I have seen is the 1990 "Growing Pains" yearly Halloween episode  - and in case you need me to jog your memory, see below:



At some point in this episode, the Seaver's eyes turn yellow and they waive their arms and make scary voices.  Yes, friends this award winning acting and high-end special effects  HAUNTED me for years.  Reed, my brother, still laughs at me for this and continued to scare me by waving his arms saying "woooooo" for years - maybe until I was about 27.  So Z doesn't do scary - that said I have seen Beetlejuice and The Blair Witch Project - you can stop clapping now.

So Halloween eats means all things pumpkin and candy.  I love candy.  At approximately 4:45 each day, I go to my fabulous co-worker's office which is basically a mini Willy Wonka's Chocolate Factory for perhaps a mini Kit Kat, M&Ms, or Sour Patch Kids.... so needed by that hour.  My favorite candy - chocolate and toffee, like a SKOR, but I don't discriminate - from Butterfinger, to Starburst, to Tootsie Rolls, to those cheap sugary bubble gum balls in the pink wrappers... all good.

This week, we are picking up on the other Halloween food - pumpkin.  I present a simple easy banana bread adapted for Halloween - Banana Jack O'Lantern Bread.

Banana bread is awesome because it is very easy to make and can be dressed up in so many ways.  The below recipe is Emeril Lagasse's go-to Banana bread and virtually impossible to screw-up.  To dress this up for Halloween, I added a couple generous tablespoons of Trader Joe's Pumpkin Butter.

You can add anything to this recipe - chocolate chips, raisins, nuts, oats - and you get a different spin on a great bread.  And for some extra pumpkin flavor, I mixed a few big tablespoons of Pumpkin Butter from last week's left over cream cheese frosting and it is SO GOOD on top of the bread (and now it's dessert or breakfast).

And here it is: Banana Jack O'Lantern Bread

Here is what you need
-1/2 cup solid vegetable shortening or 1 stick butter (doesn't have to be totally softened, but let it sit out for about 20 minutes)
-1 cup sugar
-2 eggs
-2 ripe bananas (great use of mushy bananas!)
-3 or 4 big spoons of Trader Joe's pumpkin butter (which isn't actually butter - it's just a pumpkin-flavored spread)
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 1/4 cups flour
-1/4 teaspoon cinnamon

Here is what you do: Preheat the oven to 350 degrees.

Oil and flour a 9x5x3-inch loaf pan.

Using an electric mixer, cream the shortening or butter and sugar. With the mixer running on medium speed, add the eggs one at a time. Add the bananas and pumpkin butter and mix well. Add the baking soda, salt, flour, nuts and cinnamon and mix thoroughly. The dough will be sticky. Pour the dough into the prepared pan and bake about 50 minutes to an hour or until the center is brown and set. Poke the bread with a toothpick and if it comes out clean, it's ready!

And now for a few Halloween tunes to get us ready for the weekend - I bring you the below eclectic mix for your spooky listening pleasure composed of Indie Rock, Rock, Urban, Metal, Classic Rock, Kids fun, Theater... Enjoy.








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Some candy, Pumpkin banana bread, a few spooky songs, and my I Love Lucy costume (complete with red wig, red lipstick, and fake lashes) and I am ready for Halloween.  Have fun kids and if you bump into me out trick or treating, throw me a SKOR if you have one and you can have my pick of the litter. 

And I leave you with my favorite creepy and kooky TV family (other than the Seavers). 

Hugs and Kisses and Happy Halloween!

Wednesday, October 20, 2010

Rockin' out in Red Velvet....

The Ranting Foodie says: “What is the big deal about designer cupcakes? They are over-priced, over-sized, and the line at Sprinkles feels like the DMV. I will swing by Ralph's for a dozen funfettis for 5 bucks. Thanks.”

The ‘Semi-Homemade Sandra Lee’ Foodie says: “I love designer cupcakes! They are sweet and pretty and look wonderful with my pink roses tablescape.  Who needs to toil away in the kitchen when you can order a dozen ready-made from Sprinkles, and then add your personal homemade touch by placing a Sweethearts candy right on top!”

The Rockin’ Foodie says: “Cupcakes are great. Everyone loves them and they are versatile for occasions large and small - picnics, weddings, birthdays.... Sprinkles cupcakes are, of course, good – but cupcakes are fun and easy to make at home.  Let's do it!"

What kind of cupcakes are we making Rockin' Foodie? 

Answer: Sweet, but edgy cupcakes - Hence ... RED VELVET.

Of course, Red Velvet contains the normal cake ingredients - sugar, eggs, flour, vanilla extract, etc.  However, it also contains surprise acidic, sour, & bitter elements of vinegar, buttermilk, & unsweetened cocoa powder - all mixed with a healthy dose of red food coloring. 

The result - a bright red cake that is 1/2 sweet & 1/2 RAAR!!!.

And speaking of 1/2 sweet and 1/2 RAAR - enter Zooey Deschanel (of the indie folk rock duo "She and Him") and Empress of Rock, Ella G'Sell.

Zooey Deschanel – I love her frilly dresses, long flowing hair, and lilting voice (think - the movie, "Elf"), but she is known to be deadpan in her delivery (think - the movie, "500 Days of Summer").  Zooey isn’t as frilly as Taylor Swift, but she isn’t a tough-as-nails rocker chick either – she is a red velvet cupcake – a bit unsweetened at times, but topped with frosting.

Check out Zooey and the very talented, M. Ward (the other half of "She and Him") performing "Thieves" from She and Him's second album "Volume Two" (released March 23, 2010 by Merge Records).

 And below is the official video for "In the Sun" (also off "Volume Two").  I love the dancing because it's fun and nothing fancy... just a little hula-hooping... Zooey shows her sarcastic, but girly side... Enjoy.


                                                                                                                                                               

Ms. Deschanel (or perhaps Mrs. Gibbard) is actually a vegan, but she loves desserts. Zooey certainly gave the culinary all-stars of "Top Chef Masters" a real challenge when she asked for vegan desserts (no eggs, no dairy, no gluten...).

At the LA Times Celebration of Food and Wine this past Summer, Zooey told the audience that she loved desserts from Babycakes NYC - a vegan bakery, originally located in NYC, but now now has locations in downtown LA and Hollywood.  So to get a vegan red velvet cupcake, visit the Babycakes Bakery. Or if you want to rock some red velvet vegan cupcakes at home click here.

And now on to the Empress of Rock, Ella G'Sell , a singer-songwriter from Los Angeles who's musical style runs the gamut from rock, soul, dance, pop, & folk.  Ella's style is feminine & coquettish, but also energetic and edgy - she is the ultimate in red velvet flavor.  With her thigh-high black leather boots, one shoulder dress, & sparkly jewelery, she rocks out, but at the same time maintains a sweet and sunny disposition both on & off stage. One day Ella is singing at garden parties for humanitarian functions in pink ruffles, & the next day is donned up as the Empress of Rock performing at a Hollywood venue showcasing her deep & soulful style.  

Check out Ella below performing "Dance with Me" off her upcoming EP (slated for 2011 which will feature a mix of styles - think Cher, Madonna, and Garbage all rolled into one).  Her last LP "Just That Beautiful" was released in 2008.  I love this song because it is socially conscience and brings the audience to their feet.





And below - Ella displays her vocal range in performing "Blue Colored Rainfall".  Like the surprise elements in our red velvet cupcakes, you would never guess from her cheery speaking voice that this gal can produce this powerful sound. Enjoy!

Ella's fans also know that she LOVES cupcakes, and her bakery of choice is Maile's Fine Pastries located in Eagle Rock which features made-to-order gourmet cakes, pastries, and even vegan cupcakes.   And in true rocker fashion, Ella's fav cupcake flavor- Baileys Irish Cream, sweet with a shot of liquor!

And now on to our cupcakes!

Rockin' Red Velvet Cupcakes with Cream Cheese Frosting (Makes about 18 cupcakes)

Here is what you need:

• 2 1/2 cups all-purpose flour (cake flour will yield a more fluffy texture, but regular flour works too!)
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 - 2 tablespoons cocoa powder (use 2 if you desire a less sweet and more cocoa flavor) 
• 1 cup vegetable or canola oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 1 - 2 tablespoons red food coloring (I used 1 heaping tablespoon and, as you can see seen to the left, the batter looked as red as ketchup!.)
• 1 teaspoon white distilled vinegar
• 2 teaspoons vanilla extract

For the Cream Cheese Frosting: (This makes a sizeable amount of frosting - I plan to use my leftovers for banana pumpkin bread)

• 8 oz package cream cheese, softened
• 1 stick butter, softened (let it out sit out for an hour or so or pop it into the microwave for 10 seconds)
• 1/2 teaspoon vanilla extract
• 2 cups confectioners' sugar (powdered sugar)
• Garnish ideas: fresh raspberries, strawberries, or sprinkles

Here is what you do:

Preheat the oven to 350 degrees F. Line muffin pans with cupcake liners.

In a medium mixing bowl, stir together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the dry ingredients to the wet and mix until smooth and combined.  Be careful not to over mix the ingredients because this may yield a denser cake than desired... I know this from prior experience.

Fill each cupcake liner about 2/3 full. Bake in the oven for about 20 to 22 minutes, turning the pan once, half way through. Poke the cupcakes with a toothpick and if it comes out clean, they are done!. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting (which is soooooo yummy):

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the powered sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

And now frost and decorate to your hearts content!  And because of their super red color, these are great devilish Halloween cupcakes.

Wishing you all a sweet, but RAAR day!

Hugs and Kisses.

Thursday, October 7, 2010

Autumn in LA... Nat "King" Cole, The Kinks, Sergio Mendes & more!

I almost died of heat stroke last Monday. No joke – Walking 5 minutes outdoors during lunch precipitated a bunch of “are you okays” from my co-workers upon retuning to the office.

Fast forward a week from the hottest day in LA history... It’s rainy, low 60s, overcast, girls are wearing boots... Autumn in LA has arrived.

To commemorate the coming of ye ol' harvest, let's cook, listen to great tunes, and then go watch "It's a Great Pumpkin Charlie Brown." Who's with me?!?!

Autumn means wonderful things are in season – Apples, pears, pumpkins, sweet potatoes, squash... Autumn also brings wonderfully inspired songs - a bit slow and pensive, yet hopeful and comforting.

Unlike Summer which makes a lot of us want to be outdoors , Autumn makes a lot of us want to spend a cozy day at home filling the house up with fragrant smells of cinnamon, nutmeg, and hot apple cider while listening to comforting and warm tunes.

As such, I bring you my ultimate comfort food Autumn dish - Butternut Squash Mac & Cheese paired with my picks for the best of Autumn listening. I made this on a perfect Autumn day while listening to my Autumn playlist. It was soothing to stir up butternut squash and creamy cheese, listen to the rain beat on the windows, and hear Nat "King" Cole's voice fill my kitchen. 

On to the Music.  I scoured the net and my iTunes to come up with my ultimate 2 hour Autumn playlist, but paired it down to six for you my friends (but if you are interested in more, let me know).

Here it is!

Autumn Leaves - A 1940s classic. For me, Autumn is a reflective season that conjures up memories of past loves and romantic Fall outings - hay rides, apple picking, baking pies, pumpkin patch visits. I wonder who Nat King Cole was thinking of...

California Dreamin' - Quintessential CA Autumn song (and my former Fall ringback!). I already love LA, and this song gives me another reason to keep that love alive, despite the traffic on the 405 because of all of the idiots who can't drive in the rain (oh wait, I may be one of them). Thank you Mamas and the Papas for this gem (no matter what you did/do in your personal lives).

Autumn Almanac - I freaking love The Kinks! What a happy song! Let's gather on a Friday and have buttered currant buns and then roast beef on Sunday... La la la la la la la la. Yay British rock!

Autumn - I will admit that I have never been a huge Paolo Nutini fan, but this song is converting me... The simplicity of Paolo's big voice solely accompanied by piano is lovely.  I am getting there with you Paolo...

Cinnamon and Clove - This playlist needs a little spice!  Enter Sergio Mendes & Brasil '66.  "A cup of sweetness, a pinch of sadness, a touch of Cinnamon and Clove" is the makings of many a Fall recipe.  A sassy, saucy, spicy, yet certainly Autumnesque tune - makes me want to make apple pie... This song should be on "Dancing with the Stars" if it hasn't yet.

Leave the Light On - My favorite comforting song by a female recording artist.  I want my dad to tuck me in to bed right now.  This song inspired this posting and this recipe because Mac & Cheese is warm and soothing and Priscilla Ahn's voice is just the same.


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On to the Butternut Squash Mac and Cheese.  If you aren’t familiar with butternut squash, it’s a an orange phallic looking vegetable.  The first time I bought one, I had no idea how to peel and cut it. I ended up hacking off the skin with big knife – it wasn't exactly elegant, but it did the job. Here is a good instructional how-to video on peeling and cutting up butternut squash.




Butternut Squash Mac & Cheese (serves 6-8 so half or quarter this recipe for 2-3).

Here is what you need

- 1 small butternut squash (about 1 pound) , peeled, seeded, and cut into 1-inch cubes (about 3 cups). If you don’t feel like going through the hassle of cutting and peeling a butternut squash yourself, you can buy it already peeled, cut, and cubed at the grocery store. You can also use frozen butternut squash – they come in 12 oz sq. packages.
- 1 cup low-sodium canned chicken stock
- 1 1/2 cups nonfat milk
- Pinch of freshly grated nutmeg
- pinch of cayenne pepper
- 1 teaspoon dry or ground mustard
- 3/4 teaspoon coarse salt
- Freshly ground black pepper
- 1 14 oz to 16 oz elbow macaroni – I like wheat macaroni because its nuttier and healthier.
- About 1 cup grated extra-sharp cheddar cheese
- cup grated Monterrey Jack cheese
- 4 tablespoons grated Parmesan cheese (for the topping)
- 1/2 cup part-skim ricotta cheese
- Any other cheese you feel like adding – I threw in some Gouda (why not!)
- 2 tablespoons breadcrumbs (I like wheat Panko breadcrumbs)
- 1 tablespoon olive oil (note no butter is used in this recipe so its less bad for you than traditional mac and cheese)
- Cooking spray

Here is what you do:

Preheat oven to 375 degrees. Lightly coat a 9-inch square or round baking dish with cooking spray. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in all cheeses (except for the Parmesan which is for the topping), nutmeg, cayenne, ground mustard, and salt, and season with black pepper. Stir to combine.

Meanwhile, bring a large pot of salted water to a boil. Add the macaroni; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to your baking dish.  Then pour the cheesey squah mixture on top and stir it into to fully coat the macaroni.

In a small bowl, combine breadcrumbs, Parmesan cheese, and olive oil; sprinkle evenly over noodle mixture.

Bake about 20 minutes or until cheese begins to bubble on the sides, and then broil for about 3 minutes to crisp up the topping.

And for dessert - 20 Ingredient Apple Pie.  I heard this on Splendid Table on NPR and thought it sounded awesome... I may give it a test run on Thanksgiving.

Hope you all enjoy this special season friends.  Hugs and Kisses.