Where We Eat: The Limousines to the Laughing Cat

(photo courtesy of Tampabay.com found under Creative Commons)

The Laughing Cat is an Ybor restaurant that specializes in "new & progressive Italian Cuisine." This means that they make their pasta from scratch and fuse the freshest ingredients together to create a unique dining experience. The restaurant, located in a tiny brick building, has a charming romantic feel to it. This is one of the reasons why J-Fur wanted to go there for Valentine's Day and why we returned last week to celebrate Lana's birthday.

Like most Italian restaurants, the Laughing Cat starts their guests with a basket of fresh baked bread. The bread is soft on the inside, crispy on the outside and goes great with olive oil and spices (though they surprisingly don't seem to have this at the Cat) or butter. It is a great thing to chew on while pondering your meal choice and catching up with friends.

The menu features an extensive collection of antipasti, insalate, zuppe, main courses and desserts. Unfortunately they don't have many main dishes that are vegetarian (forget vegan) but since the pasta is made to order it wouldn't seem to be a big deal (though it is, which I'll address a little later). On our Valentine's Day trip J-Fur and I started with mozzarella caprese and the insalata toscana (mixed greens, olive oil, balsamic vinegar, apples, nuts and gorgonzola). For Lana's birthday we skipped the appetizers and went straight to the meal.

The caprese and salad were very good as the vegetables were fresh and juicy and the balance of oil and vinegar to vegetables seemed just about right. For our main dishes, I ordered the tortellini genovese minus the prosciutto (this was at Valentine's Day) and the Melanzana Parmigiana. J-Fur went with the gnocchi patate dolci and the spaghetti primavera.

Half of my Eggplant leftover the next day

None of the main courses are cheap. They start around 13.95 (for the pasta primavera) and go to somewhere around 40.00 dollars (for a fish special of some sort). While the portion size is very large, we can always get at least two meals out of it, the food isn't amazing enough that I feel comfortable shelling out so much money. My biggest problem is the lack of vegetarian/vegan options. It has been my experience that when you combat the lack of veggie menu items by ordering a meat dish and removing the meat the rest of the dish is thrown off just a tad. My tortellini didn't have as much punch as I had hoped and it lacked a little on the pesto side. J-Fur's gnocchi was very rich and needed a decent amount of salt (or tomato sauce) to really bring all the flavors together and her pasta primavera was only so-so (but is pasta primavera really ever that great?). The eggplant, which was vegetarian to begin with, was absolutely fabulous (though I can make it at home for much less money). There aren't major problems with the Laughing Cat. There is nothing that would be reason enough for me to say that it isn't good food or you shouldn't go there. I just think that it is too overpriced and limited for the vegetarian/vegan eater.

I've heard of a few other Italian restaurants in the Tampa area that are more suitable for vegetarians. Guess I'll have to give them a try.

The Laughing Cat is located at 1820 N. 15th Street, Tampa, FL 33605.

To really give the night an accurate feel I should've arrived at the Laughing Cat in a limousine (if you gonna pay more, why not pay more). I wasn't able to arrange this but I did the next best thing. I enjoyed the indietronica sounds of California's the Limousines. Specifically "Dancing at Her Funeral" and "Internet Killed the Video Star." Both tracks come from Get Sharp which was originally released in 2010 and then re-released early this year on Dangerbird Records.

Dancing At Her Funeral by TheLimousines

"Did you hear what they said? That Rock 'N' Roll is dead? Yeah, Its like a zombie it'll dig itself back up again."

Four for the Fourth: Highlighting Chocolate Raspberry Cupcakes with Chocolate Ganache, Dark Mean, Atlas Genius, Blood Diamonds and I Only Date Models

America currently has an addiction to tiny white pulverized solids unrivaled by any other period in their history (except for maybe the 80's when Pee Wee Herman was putting that stuff up his nose). This addiction has no connection to illicit drugs, though. This addiction is the perfectly legal, found-in-your-grocery-aisles sugar. America eats that stuff up. The average American ingests about 22 teaspoons a day. For most this added sugar comes in the form of soda and candy. For me, it comes in the form of cupcakes, pies or fruity desserts. While health groups suggest cutting back, I've learned over the years that birthday parties are no time for diets and the Fourth of July is not synonymous with moderation. The American thing to do is to go ahead and indulge and put the stringent sugar watch off until tomorrow.

Chocolate-Raspberry Cupcakes with Chocolate Ganache Frosting (adapted from The Sweetest Kitchen)

(printable version)

For the cupcakes:

-1 stick of butter

-3.5 ounces of dark chocolate (I used 1 Ghirardelli bar)

-11.75 ounces of Raspberry Fruit Spread (I used Polaner Fancy Fruit)

-2/3 cup of sugar

-pinch of salt

-2 large eggs, beaten

-2/3 cup of flour

For the ganache frosting:

-3.5 ounces of dark chocolate

-between 1/3 and 1/2 cup heavy cream

-fresh raspberries

1. Pre-heat the oven to 350 degrees Fahrenheit. In a heavy sauce pan, melt the butter over medium-low heat. When almost completely melted, stir in the chocolate. Keep stirring until the chocolate has liquefied and the butter and chocolate are well mixed. Remove the pan from heat. Stir in the raspberry spread, sugar, salt and eggs. Mix well. Add the flour and combine.

2. Use a spatula to scrape the sides of the pan to get all the batter. Pour the batter into a muffin pan (with twelve muffin spaces) lined with papers.

3. Bake for 25 minutes (don't worry about sticking a fork into the cupcake to check for doneness as the inside is meant to be a little runny and you don't want to risk over baking). Cool the cupcakes in the pan for 15 to 20 minutes before turning out.

4. Cool the cupcakes completely on a wire rack.

5. Meanwhile, place the heavy cream and chocolate bar for the ganache icing in a saucepan. Bring to a boil, remove from the heat and whisk until the icing is smooth and thick. Ice the cupcakes. Place a raspberry (or two or four) in the center of each. Celebrate America's birth by eating five or six.

As is our tradition, here are four songs that I will be enjoying this fourth of July:

They may be from Australia, but Atlas Genius' "Trojans" couldn't be more perfect for the American summertime. It's a catchy, pop driven tune with lyrics that will easily run through your mind all day long.

Atlas Genius-Trojans via Hi Fi Weddings

What says the fourth of July better than a Canadian band being behind the strings of a "Happy Banjo"? Not much. Dark Mean's self-titled debut was released in mid-June. "Happy Banjo" is the first single.

Dark Mean-Happy Banjo via BabyStew

Blood Diamonds have transitioned from the world of cordial music to one that is darker and more ominous. It reminds me of the underwater lair that can be found in Mexican cenotes while still evoking the festivities and fun that are associated with the fourth. I think it is the little upbeat instrumentation that comes after the first verse, the one where it sounds like angels are joining in with a chorus of "Oh's." If that isn't the definition of upbeat then I need a new dictionary.

Blood Diamonds-Grins via Pitchfork

I Only Date Models do soundscapes without causing the listener to feel too far away. They do rock without the listener feeling too involved. It is like they are trying to keep you at arms length for fear that you will crowd out their personal space. "Tunnels" displays this perfectly.

Previous Four for the Fourth Installments:

Vegetarian Sausage Reubens

Berry Tarts

Mid-Run Concert Review: Matt & Kim, The Thermals and DJ Autobot at the Czar Bar

Here is a transcript from the review I recorded for Tuesday nights Matt & Kim, The Thermals and DJ Autobot concert at the Czar Bar in Ybor. It was around mile three of a six mile run.

Pre-Concert Meal: If you live in Tampa, you've probably seen billboards for the Acropolis. They dot I-4, 75 and 275. We've been going here for as long as I can remember. It isn't the "Opa!" or belly dancer or broken plates that keep us coming back. It certainly isn't the music that is turned up just a little too loud. What keeps us coming back is the pita, artichoke salad, hummus, falafel and the flaming cheese. Every visit brings some combination of these five items. On concert night I loaded up on flaming cheese, pita and a falafel wrap. Let me go on record and say that even though their are a number of locations across greater Tampa/St. Pete the one in Ybor is the only one that has been spot-on every time I've gone.

The Venue: Hey Czar Bar, I've danced in your halls, jumped from your stages and hung from the stripper poles for the last two years but I haven't experienced the concert feel since Girl Talk in '08. It was completely different at that time. I like that you have two mini stages that people can stand from on either side of the main stage. I also enjoy that you left the catwalk (but it is Tampa/St. Pete, we love our catwalks right Rays?). What I found problematic was the pole in the middle of the dance floor, that's like a circle pitters nightmare and the not clearly marked bathrooms. How many people did I see fight through the crowd, get to the left side of the stage, only to find out that was the back stage area and not a bathroom? I'd say at least 18. Most choose to just piss their pants instead of fighting to get the whole way to the other side. I was pleasantly surprised by the acoustics. I had heard bad things. Keep bringing in the bands and I'll keep coming back.

The Opening Acts: DJ Autobot, it has been way too long. You seemed a little out of place at the show mixing house music for a legion of uninterested kids. Then you brought the Journey and all of a sudden things changed. People danced, hearts sang and eyes looked alive...for a few seconds anyway. Then the kids went right back to their not interested poses. Even when you mixed the classics with more recent samples like La Roux and the spoken words of Mr. Tiger Blood himself, the crowd looked on like it they had never heard these things before. Could two months ago be before their time? I guess so. Hopefully the reaction has been different elsewhere because you deserve it. By the way, what was up with that placement after the Thermals set. Way back in the corner? I don't think I could've thrown a baseball that far back. That's rough for a DJ who should be front and center at all times to work the crowd. The Thermals, as I already posted on your facebook page, you guys were very no nonsense and brought the tracks I love to hear. I danced my heart out, way over on the left side out of your view, but no one around me moved. I saw some arms swing in the middle but for the most part it was a very lukewarm reception. "Here's Your Future" was amazing, I get goose pimples every time I hear it. Keep coming to the Orlampa area. I get it and eventually others will too (maybe when they have a few more years under their belt).

The Headliners: I saw Matt & Kim in St. Pete a few months back and this show was basically the same thing. Matt stands on his keyboard, Kim on her drum set, Matt sits, Kim sits. Up, down, up, down. Kim runs around the stage, booty shakes it in the middle of the crowd, confetti is thrown and balloons are blown up and sent flying everywhere. Despite having seen it before I was thoroughly entertained. That is a testament to Matt and Kim's between song commentary, which I'm sure changes from show to show (or does Kim always talk about "Swamp Ass") and the fact that they look like they are having so much fun. It is easy for me to get into something when the band members are into it. Matt & Kim's passion for putting on a good show breeds the amazing Florida performances that the band is always talking about. There was one small difference with this show (and I'm not talking about Kim's discussion about the love of her small boobs and Matt's subsequent agreement). Kim taking a camera around to snap pictures of the crowd was an excellent way to get people involved while pimping the new album and its bad as hell single. Matt & Kim will be back in September to perform at the 1800AskGary Amphitheater with Blink 182 and My Chemical Romance. I don't know how their small club show will transfer to the big stage but if anyone can pull it off, they can.

The Crowd: I'm not going to rip on you more than I already have other than to say, Florida doesn't get the number of shows that other states get. One way to keep the bands coming is to at least pretend you are interested in their act. I'm not about to start driving to Atlanta for every concert I want to see. Guys, taking off your shirts and swinging them around when Kim ordered, that was a great start.

Shots from the show.

Peanut Butter and Pickle Sandwiches on top of New York Rifles

Once upon a time there was a happy monogamous marriage between peanut butter and jelly. The two went everywhere together, finished each others sentences and never wavered in their love. But then something started to change. Peanut butter became disillusioned thinking that the grass was greener somewhere out there. Pretty soon peanut butter started keeping the company of harlots such as marmite, sriracha, tomato, bacon and cool ranch doritos. There was even a rumor of a tryst with mayonnaise and lettuce...at the same time!

Thanks to the Bricks in Ybor my latest combination, when I'm not doing the blueberry jalapeno jelly I picked up at the u-pick farm, is peanut butter and dill pickle. Originally I started with store bought peanut butter and pickles but those sandwiches were a little too salty. So I decided to make my own.

Peanut Butter and Pickle Sandwiches

(printable version)

-2 slices of your favorite bread (I like grain or sourdough)

-16 ounces roasted peanuts

-2-3 Tbs. peanut oil

-1 1/2 Tbs. agave nectar

-water

-dill pickles (I left the garlic out of the recipe)

1. Pour the roasted peanuts into a food processor. Process for thirty seconds. Add 1 and 1/2 tablespoons of peanut oil and the agave nectar to the processed peanuts. Turn the food processor on. As you continue to run the processor drizzle in the remainder of the oil. To help it reach my desired consistency I also added a little bit of water. You may want to add salt, I didn't.

2. Lay out the slices of bread. Slather one slice with peanut butter. Lay the dill pickles on the other slice. Press them together and watch the jelly turn jealous. Eat.

Since both peanut butter and pickles are so versatile, I needed some music that fit that mold. I needed something that was both east and west coast, something with starts and stops, extended woooahs, group sing-alongs, whispered lyrics with strange alien like sounds in the background, machine gun drums, LA name drops, hand claps and guitar solos. I also needed something that was fun as vinegarized cucumbers. Only one band could fit this bill, Portland's New York Rifles. Made up of Scott Young (vocals/lead guitar), Nate James (drums), Jamie Gould (bass) and Kari Schafer (back-up vocals/keyboard) the New York Rifles have two official releases, Faraway Faster on Empty Records and Make a Wish on In Music We Trust. Their sound is described as "The Stranglers of The Soft Boys, riding in the Cars, wearing X-Ray Spex, listening for the Undertones, and upsetting the Saints for touching the Buzzcocks, while high on X." Hear for yourself in "I know a Girl" and "Thinner."

New York Rifles-Thinner

New York Rifles-I Know a Girl

herMajesty, Class of Kill'em High and Long Island Sound Piled High on Top Macho Tostones Supreme

Somewhere in the middle of nowhere I joined some girls dancing like a fool. During a lull, I jumped from a second story balcony, grabbed ahold of a tree and scaled down it as gracefully as a monkey. Instead of filling a stereotype by grabbing a celebration banana, I turned a little to the west and reached for a plantain. My first experience with tostones was pleasurable enough that I tried it myself a few days later making some minor changes.

Macho Tostones Supreme (adapted from watching Fedster)
(printable version)

-2 plantains, peeled and cut into chunks
-5 Tbs. vegetable oil
-salt
-refried beans
-salsa
-jack cheese

1. Heat the vegetable oil in a large skillet. Place the plantain chunks into the oil and fry on each side (about 3 1/2 minutes per side). Remove from the oil with a slotted spoon. Continue until all chunks have been fried.

2. Using a plate, press down on each fried plantain to flatten. Put the circular plantains back into the oil and fry for an additional minute on each side. Remove from the oil again with a slotted spoon and place on a paper towel lined plate. Pat dry. Repeat until all plantains have been refried.

3. Top plantains with refried beans and jack cheese. Heat for thirty seconds in the microwave (or until the cheese has melted). Top with salsa. Masticate monkey style.

Two bands that have appeared on this blog before return with Macho Tostones. First there is the dreamscape night waves of herMajesty (here and here). The band recently finished their first ever video for "The Stranger." It is a four minute peak at what lies inside your radio.



"Rhino" by Class of Kill'em High (here) has been my favorite song for the past month. It never seemed to fit until the tostones because it needed something more "macho." On par with any American rock band, these guys hail from Sweden. But they trade in the jangle pop of some of their Swedish brethern for aggressive rock and roll. They do send out a little tribute to these guys by slowing it down a little at the end. The only disappointment with "Rhino" is that it isn't longer.

Class of Kill Em High-Rhino via Absolut Noise

If Class of Kill'em High and herMajesty are the nightlife, Long Island Sound is a sunny day. Poppy, happy and infectious these Australian's harmonize in a way that causes Beach Boys' fans around the globe to shed a tear. "Joseph" comes courtesy of Triple J Unearthed.

Long Island Sound-Joseph

Baker's Dozen: Interview with Reversing Falls

I'll be the first to admit, I've put knives in some strange places (sorry grandma) but this prior experience didn't prepare me for the shock I would receive when I came to the Reversing Falls Tumblr Page. Why had I never thought of that? Reversing Falls are a Canadian trio made up of Tyler Crawford (lead vocals, guitar), Jesse Ash (bass/drum machine programming/backing vocals) and Charlie Neufeld (lead rhythm guitar/backing vocals). Their track "Little Goodbye" kicked off our One Ring Mix. Recently I had the chance to interview, via email, all three of them where we discussed things like the aforementioned knife, Saint John River and convoluted inside jokes. We also talked a little cooking and music. This is the latest installment of our Baker's Dozen Interview Series.

TB: If you were at a stuffy dinner party and had to stand up and introduce Reversing Falls, what would you say?

Jesse Ash (JA): ...and to accompany your charcoal seared wild Atlantic salmon for our main course may I please bring your attention to the pile of white hot riffs and anthemic melodies served atop a swirl of churned bass and stewed tight fresh drum machine beats. Careful-its hot!

TB: Whoa...that sounds pretty intense. The band name, Reversing Falls, does it have anything to do with the rapids on the Saint John River? Why does this make a good band name?

JA: The name certainly is a reference to the reversing rapids in Saint John, NB, Canada. When Reversing Falls formed we were initially a trio made of guys from around the Saint John area, living in Montreal. There was a collective interest at the time in putting a regional stamp on the name and that, along with the fact that the words Reversing Falls sounds pretty okay together whether you know the area or not, pretty much sealed the deal.

TB: You are in the process of recording your debut full length. How is the recording process going? Is the full length in the same vein as the Recorder EP you released last year or are you trying new things?

JA: We're thinking of it as an expansion on the EP..the next logical step from the LGB/DB single we released in February. So not a departure. We're taking a lot of time in pre-production to really flesh it out as a whole album. Adding a set of outside (golden) ears belonging to our bro Mark Lawson, who's taking on actually producing the record has really helped that out a lot. So expect some new tones and timbres with a slightly new approach, and hopefully a more focused and developed sound overall.

TB: Let's talk about Mark Lawson. You are reuniting with the Grammy Award Winner (Arcade Fire, the Unicorns). What do his (golden) ears bring to the table?

Tyler Crawford (TC): I think the main thing he brings is a lot of experience making records. He makes little suggestions that have substantial results. Most importantly, what he literally brought to the table during the last session was a delicious BBQ meal with sweet potato fries and his signature tapioca. Boom.

TB: There's a photo on your tumblr page which features a knife sticking in a guitar and has the caption "recording." Are knives a big part of the recording process? Any sort of symbolism we should take from this photo?

JA: Its important to note that this occurred in an old Masonic Lodge, very close to the square and compass on the floor. If there is any symbolism to be taken from the "sacrificial tele incident" its probably to do with re-inventing the way we work...but the reason it came about is in fact a hair brained scheme to cook up some sick new tones. I think it worked.

TB: A few days ago you posted a video for "Curse this Place" which will be on the new album. The video seemed to have been filmed at a playground. Did you have to fight off a swarm of kids to get that spot? Who are the kids featured in the video? If you, as a kid, were watching the you of today perform what would be going through that kids mind?

TC: Haha. Those two kids were the only ones. We were filming that at a playground in Hamilton and they watched as we did the video for "Party Martyr." We didn't know them before...they were just there with their mom. I really like that in the video one of them seems to be having a great time and the other girl appears to be catching some bad vibes. If I was a kid watching me in that video, I'd think I shoulda shaved the day of the filming.

TB: On May 19th you'll be playing at Casa Del Popolo with Un and Nightwood. If you were a promoter, how would you promote that show?

TC: We If I was a promoter, I'd actually just pass the work off on my friend Noah at Passovah Productions. He is the one promoting our show. I'm pretty bad at that stuff, if I'm the only one promoting your show you are in trouble.

TB: I've heard rumors of a show at an Armory with naked friends and smashing pumpkins. Is this the weirdest place you've played? Any other live performance memories that stick out in your mind?

Charlie Neufeld (CN): Playing all the way out in Halifax with one of our favorite bands, Cousins on their home turf was awesome. Other great memories include all different sorts of people in different sorts of mental states approaching us after shows with compliments (or criticisms).

TB: You guys currently call Montreal home. What makes Montreal special?

CN: It's the kind of place where people who fell the need to leave wherever they are can go to and meet people with similar interests and hit it off (i.e. Reversing Falls).

TB: Any local Montreal musicians we should know about?

CN: Under appreciated MTL bands in no particular order: Daddy's Hands, The Witchies, Matt Perri, Mavo, Nightwood, Play Guitar, The Lockettes, Hand Cream, Cotton Mouth and a few others I'm sure I'm forgetting.

TB: Outside of music, taking over playgrounds and stabbing guitars with knives, what does Reversing Falls like to do?

CN: Read books without using bookmarks, watch movies on mute, watch the streets, hang out half-awake, crack convoluted inside jokes.

TB: Does Reversing Falls get the chance to do much cooking? Any special recipes you care to share?

JA: As a group, not so much. Still waiting on that band BBQ to show up. But I'm personally a big fan of Breakfast Gnocchi these days. Just think of it as a replacement for hash browns in a typical North American style breakfast. You can pretty much do whatever you want but my fave is probably:

-get some fresh whole wheat gnocchi cooked and rinsed at the ready and add some nice olive oil so it doesn't get sticky icky

-chop up some green onions, diced smoked pancetta and mushrooms and fry em for a couple of minutes

-once the fried stuff is nicely browned add it to the gnocchi with some cut up kale, fresh chopped fennel, diced tomatoes, chopped fresh basil and a crushed/diced clove of fresh non-Chinese garlic

-add olive oil, fresh ground salt 'n' peppa, and maybe a bit of citrus or red wine vinegar to taste.

Serve with a couple of eggs, nice sausage or other delicious breakfast-ey meat, toast and cheese. Also good just as a regular old salad with any old meal.

TB: Final thoughts?

TC: Would kill for a hamburger right about now.

The two newest Reversing Falls singles:

Video for "Curse This Place"

REVERSING FALLS - Curse This Place from Mitch Fillion (southernsouls.ca) on Vimeo.

Video for "Party Martyr"

REVERSING FALLS - Party Martyr from Mitch Fillion (southernsouls.ca) on Vimeo.

Other places to find Reversing Falls: Myspace, Facebook, Twitter

One Ring Mix: Reversing Falls, Foxy Shazam, They Might Be Giants, DNA, Making Friendz, the School, Street Chant, Matt Pond PA and Jesse Ruins

With no disrespect towards boxing and wrestling, promise, piston, compression or Olympic rings there really is one ring that rules them all. That is the one made from onions, battered and covered in ketchup (wedding ones are also up there). Onion Rings were, for the longest time, one of my most hated things (right up there with Combos). When I was a tiny lad, I spent an afternoon with my grandmother and brother watching my cousins play baseball. After the game we went to a hole in the wall diner and I ate onion rings for the first time. Later that day I began vomiting and I blamed it all on onion rings.

A few months ago I overcame my psychological issues and tried them again. They lorded over me. Onion rings are potent enough to bring a person to their knees in excruciating pain. They also have the ability to make that same person come back, years later, and give them a second chance. What other ring can do that? That's what this playlist is all about.


Reversing Falls-Little Goodbye
Foxy Shazam-Wanna Be Angel
They Might Be Giants-Can't Keep Johnny Down
DNA-Life as it is
Making Friendz-Situation
The School-I want you Back
Street Chant-Less Talk, More Sewing
Matt Pond PA-Love to Get Used
Jesse Ruins-Dream Analysis

Download Playlist Here

Thanks to Stereogum, KEXP blog, MP3 Hugger, Pigeons and Planes, Triple J Unearthed, Indie Rock Cafe, Consequence of Sound, Swedesplease and the bands for making this playlist possible.

The pictured rings are vegan and beer battered and they came from this recipe.

Tofu a la King Crowned by Transatlantic Zodiac Ensemble

When Transatlantic Zodiac Ensemble take their Eastern European folk infused klezmer grunge rock on the road inevitably they wind up in Saint John (Canada) crashing at saxophonist Martin Davidson's parent's house. It is here that his mom astounds the whole band with an amazing meal of chicken a la king over homemade biscuits. As mom wouldn't part with the recipe (OK, OK I didn't even try) I was forced to create my own version, replacing the protein with a mother with one that is a bastard child.

Tofu a La King (adapted from Food Network Kitchens)
(printable version)

-olive oil
-1/4 cup plus 1 Tbs. unsalted butter
-1 yellow onion, minced
-1 garlic clove, minced
-6 Tbs. flour
-1/4 cup sherry
-3 3/4 cup veggie broth
-1 Tbs. dried parsley
-1 tsp. dried thyme
-salt and pepper (to taste)
-pinch cayenne pepper
-pinch nutmeg
-7 oz. shiitake mushrooms, thinly sliced
-1/4 cup skim milk
-1 block tofu, thinly sliced
-10 biscuits

1. In a large saucepan, heat olive oil and 1/4 cup of butter. Saute the onions and garlic until softened and translucent. Distribute the flour evenly over the onions. Stir with a wooden spoon for about two minutes.

2. Whisk in the broth and sherry. Bring to a boil. Add the parsley, thyme and tofu. Lower the heat and simmer for 30 minutes, stirring frequently.

3. In another saucepan, heat the remaining butter. Drop in the mushrooms and cook for five minutes. Season with salt and pepper, cayenne and nutmeg.

4. Add the tofu mixture to the mushrooms. Stir until combined. Whisk in the skim milk. Taste and adjust adding salt and pepper if necessary.

5. Make the biscuits according to the recipe. Break in half and lay out on a plate. Spoon the tofu a la king overtop. Eat like royalty.

Transatlantic Zodiac Ensemble is all I listened to as I made this dish (after all, they were the inspiration). They are a seven piece that, aside from the aforementioned fusing of many different styles of music, write lyrics that "cryptically weave descriptions of the heart with contemporary moral and social issues." TZE has a busy few months as they are continuing to promote their debut album It's a Mean Season for Silver Linings with a Newfoundland tour from the 20th to the 30th of April and an appearance at Evolve in July. Check out "Port Mouton Bay" and a live take on "It's a Mean Season for Silver Linings."

Find more artists like Transatlantic Zodiac Ensemble at Myspace Music

For more TZE go to: Facebook, Sonicbirds, Twitter or Youtube.

Artist's Cookbook: Fettucine with Sun-Dried Tomatoes and Feta Courtesy of Galapaghost

After posting Fucked Up's last single "The Other Shoe" I was contacted by Galapaghost (aka Casey Chandler) who shared with me an experience he had at one of their shows. Seems that the band played a 10 minute set at SUNY Purchase before Damien stripped down, broke through the barricades and was escorted out by campus security. It was, in his words, the most memorable show that year (and one that I can completely relate too).

If you are not familiar with Galapaghost's music, let me start by saying that it is nothing like Fucked Up. There is no screaming, seventeen minute punk presentations or getting naked and being escorted out by security. Think of it like this: if Fucked Up is the meat cleaver that butchers your steak, Galapaghost is the butter knife that smothers your bread. Galapaghost's songs are laid back indie folk tunes performed on a ukelele with a smattering of guitar, keyboard and drums. They incorporate pieces of Midlake and Espers, Radiohead and Neil Young, Simon and Garfunkel without sounding like any of them.

Galapaghost just released his third EP, Runnin' (his other two were released in 2009 and Our Lost GenerationNeptunes from 2010). Runnin' marks a shift to a more unconventional way of doing music. It is the first of the lot to be given away for free, iTunes wasn't worth the hassle, features more outside the box thinking and required more effort than its predecessors. The EP's standout tracks are its initial ones, "Never Heard Nothin" and "Runnin." Originally the low-key "Never Heard Nothin" was slated to be a B-side but at the last minute, Galapaghost decided to include it on the EP. Thank goodness as the EP feels sort of incomplete without it. "Runnin" is a much more upbeat, tambourine banging affair.

To accompany his new EP, Galapaghost suggests an easy recipe that will make mouths water and heads turn. It is his famous Fettucine with Sun-Dried Tomatoes and Feta.

Galapaghost-Never Heard Nothin'

Galapaghost-Runnin'

Beer Battered Tofu Cutlets Dipped with Lyke Giants

I know a little about a lot but beer is not one of those things I'm particularly knowledgeable on. One thing I do know is that the longer you keep a bottle of beer the better it is to cook with. Think of it like a fine aged carbonated cooking wine. Of course it isn't easy to convince others of this. J-Fur, for one, has been pressuring me recently to get rid of the eight bottles of beer that have called the back corner of our fridge home for the last seven hundred days. Threats of dumping them out when I am sleeping or giving them away to friends we don't like anymore have become common place. This weekend I decided it was time to make things happen. I used a bottle to beer batter some tofu. Afterwards I ran six miles, felt like crap and wondered if this was what a hangover was like.

Beer Battered Tofu Cutlets
(printable version)

-1 block of firm tofu, drained and sliced into rectangles
-salt and pepper
-12 ounces of beer (I used St. Pauli Girl)
-1 1/2 cups flour
-3/4 tsp. salt
-1 tsp. paprika
-1 Tbsp. garlic powder
-1 tsp. onion powder
-peanut oil
-vegetable oil

1. Preheat the oven to 375 degrees Fahrenheit. Rub the tofu rectangles in peanut oil. Top with salt and pepper. Bake for 15 minutes (just to firm them up even more).

2. Combine the beer, flour, salt, paprika, garlic powder and onion powder in a bowl. Stir until combined (sort of like a cake batter).

3. Place enough vegetable oil into a pan to cover the bottom. Heat the oil to a temperature of 350 degrees. When the oil is warm enough, dip the tofu in batter (completely cover it) and drop into the oil. Heat for 1 minute and then flip the tofu to the other side. Heat that for one minute as well. Remove with a spatula, place on a paper towel and pat to remove excess oil. Repeat until all the tofu has been fried. Eat after a nice long run.

Beer battered tofu is a perfect accompaniment to the Lyke Giants a Tasmanian band that has microbrewed an interesting mix of indie/pop rock, feverish rhythms, sinuous lyrics and atmospheric instrumentation since their formation last year. The band has a self-titled EP that was released in November on Rivercity Records. Check out "The World Shakes" (mp3 and video) and "Turn this Fight" (video) below:

Lyke Giants-The World Shakes

For more Lyke Giants: Myspace, Facebook, Last FM

Failure to Launch: Quinoa, Mango and Cashew Breakfast Bowl with Dangerous Ponies and MAKE OUT

Tired of the typical imitation Cheerios with blueberries and Captain Crunch I tried to marry three of my most recent worlds for breakfast the other day. I combined the black and red quinoa of Peru with mangoes and agave nectar from Mexico and the shredded coconut of South Florida. I also threw in some cashews from Brazil but I have no connection to that place (aside from the bikini I won in a recent gift swap). I hoped for a tropical breakfast with a variety of flavors. Instead, when I ate my first mouthful, it took all I had not to scream like Salome when she saw the giant iguana climbing the mango tree in The Lacuna. Where was the taste? The pleasure? The whisking away to some far off island? In the end it was the mango that I purchased at a grocery store in the good ol' USA that let me down. It lacked juice and taste, was grainy and grimy instead of soft and squishy. Next time I make this it will be with only the freshest of mangoes.

At least what I listened to as I made the meal was decent. I rolled through "I Only Wear My Favorite Clothes at Home" by the Dangerous Ponies and "I Don't Want Anybody That Wants Me" by MAKE OUT. One is a seven piece Philadelphia act that incorporates glittery glam into a dance grooving 70's sound (Dangerous Ponies). The other is a drawn out, rrrrriot grrrrl anthem that speaks of independence and refusing to embrace those who hope to hold you (MAKE OUT).

Food Fights: Chocolate Whoopie Pies with Cherry Buttercream Frosting and Marnie Stern, Marcellus Hall and Class Actress

(AP image taken by Matt Rourke)

Whoopie Pies are born in controversy. This blog, though trying to remain above the fray, has been no different to these whoopie wars. First there was the disparaging remarks about my eye sight at something I wrote about a whoopie pie shop. Then, the shipped batch that had to settle a bet. Now, in a story that has gone viral the last few days and has been picked up by news outlets such as USA Today, the Associated Press and the Huffington Post, these desserts are fueling a state war of words.

Both Pennsylvania and Maine have staked claim to the origination whoopie pies. This has gone on for as long as I can remember. The two sides have always lived in peace thinking Maine has theirs, we have ours (being an original Pennsylvanian I use we). Then in March of 2009 an article appeared in the New York Times about whoopies. It cited food historians as suggesting that the dessert probably originated in Pennsylvania. This upset many people in Maine including State Representative, Paul Davis, who remembered eating the desserts in his childhood. He began looking into the Times claim and the more he researched (talked to people), the more he felt something needed to be done to acknowledge Maine's claim. So in January, one year and ten months after the article was published, Davis introduced a bill to make the Whoopie Pie Maine's official treat. When news got to the Pennsylvania Amish, they were not happy. Rallies occurred, websites were created, videos made and Maine was told to "stick to lobster." This thing seems far from over.

News of this situation was brought to my attention by high school classmate and fellow food blogger and writer Erin. She suggested we have a "Save our Whoopie" bake day on Thursday to celebrate Pennsylvania's claim to whoopies. She baked a Mini Chocolate Whoopie Pie with Chocolate Hazelnut Buttercream Filling. I went with a Chocolate Whoopie Pie with Cherry Buttercream Frosting.

As I baked up these Whoopies I enjoyed the sounds of three artists whose lyrics describe the Maine/Pennsylvania situation to a t. There's Marnie Stern with "Every Single Line Means Something," Marcellus Hall who is "Laughing with You" and Class Actress who suggests we be "Careful What You Say."

Marnie Stern-Every Single Line Means Something

Marcellus Hall-Laughing with You

Class Actress-Careful What You Say


You Might Also Enjoy:
Jacqueline at Tinned Tomatoes made them this week as well
My Pumpkin Whoopie Exchange for Christmas
Sweet Jane's

Peruvian Potato Stew in a Bread Bowl Thickened by Kanaku & El Tigre, Bonjah and the Raveonettes

My motto about soup is simple:

"Soup does it better in a bread bowl."

To illustrate this statement I always use the story from a school lunch back when I was eight years old. A food fight had just broken out and I was trying to get involved by dipping my spoon into Campbells Chicken Noodle Soup (you know, the kind that has few substantial chunks of anything in it) and flinging it. Unfortunately I couldn't get the spoon into firing position before losing everything off of it. Now imagine this same scenario with a bread bowl. Pauly never would've flung those mashed potatoes at me if I had a big soup grenade to send back his way. It would've been his new shirt that got...

Point is, soup is better in a bread bowl. I used to buy them. But then Jacklyn from Go Vegan Meow! posted a recipe for a bread bowl and my life hasn't been the same since.

Peruvian Potato Stew (adapted from Appetite for Reduction)

(printable version)

-1 bread bowl recipe
-olive oil
-onion, diced
-2 bay leaves
-3 cloves of garlic
-5 cups vegetable broth
-1 cup quinoa
-2 pounds of purple potatoes, cut into chunks
-1/2 tsp salt
-1 Tbs lime juice

1. Place olive oil in a pot over medium heat. Add the diced onion and bay leaves and saute until the onions are translucent (five minutes). Add the garlic and saute for three more minutes.

2. Add the potatoes, vegetable broth and salt. Cover and the pot and bring to a boil. Once boiling, add the quinoa, turn the heat down and allow the stew to simmer for 20 minutes.

3. Use an immersion blender (I finally used my birthday gift!) or a food processor to puree the soup. Remove from the heat and add the lime juice. Allow the soup to sit for five minutes.

4. Scoop out the insides of the bread bowls and fill with the stew. Reserve the tops and insides for dipping. Devour.

*The soup was very thick, especially after sitting for a night. If you prefer a soupier soup add more vegetable broth or water or only blend half of the soup.

Since this soup is sort of Peruvian in nature (with the quinoa and purple potatoes) I figured a Peruvian indie band should go well with it. On the latest M.A.P installment Peru's representative was Kanaku & El Tigre. Their song "Bicicleta" starts as an experience in folky minimalism and then transitions into a controlled jaunt through the realms of finger picking, drum bumps and harmonics. "Bicicleta" is from Kanaku & El Tigre's Caricoles LP.

Kanaku & El Tigre-Bicicleta

Bonjah are a Melbourne, Australia five piece that have already had quite a bit of exposure. They've opened the Australian leg of tours for bands such as the Who, Counting Crows and Arrested Development, played a number of Australian festivals, been nominated for various APRA and AIR awards and had a song on the soundtrack of the 20th Century Fox release Matching Jack. It is probably safe to say that a leap beyond Australia will be forthcoming soon. Bonjah lastest release "The White Line," is an exercise in speed beats and quickly spat lyrics a la the Strokes.

Also soup worthy is the new Raveonettes song "Forget That Your So Young." It is solemn, sonic and slightly fuzzy, like a bread bowl that has sat in the Florida heat too long. The track features Sharin Foo's voice in a way that I'm not sure we've heard it before. The Raveonettes are preparing a new album, Raven in the Grave (due on April 5th via Vice) and a North American tour.

The Raveonettes-Forget That You're Young

Food Flavored Song of the Day: Idiot Food by Superman Revenge Squad

You don't need me to tell you that "idiot food" (fast food, convenience store grub) is bad for you. Too much salt, sugar, fat, processing, leads to obesity...you probably don't wind up on this blog without knowing these kind of details.

Superman Revenge Squad compares ones health after eating "idiot food" to what happens when one loses a lover. I can stick a fork in that one. I can also stick a fork in any song that name drops British artists at a furious spoken word pace. I can't even keep up without the lyric sheet. Special thanks to the Devil for bringing these to my attention.

Superman Revenge Squad-Idiot Food

Check them on: Facebook Myspace Last FM

Southwestern Sliders hammed with Derby, Hooded Fang and Five Eight

As the sole male teacher at my school I have the pleasure of teaching the boy portion of Human Growth and Development to a bunch of fourth and fifth graders. Not wanting us to go into this talk unprepared the district offers a mandatory training. There are three thing teachers should not touch in the classroom and these can be remembered by the acronym H.A.M. Basically our HG&D talk needs to be all vegetarian, no H.A.M. Just like these sliders, which came about because I was tired of seeing others eat cute little burgers without me.

Southwestern Sliders
(printable version)

-1 can black beans, drained
-1 can pinto beans, drained
-1 jalapeno, small dice
-1/2 onion, small dice
-1/4 cup nutritional yeast
-1/2 cup corn
-vegetable oil
-salt and black pepper (to taste)
-8 slider buns
-toppings (I used barbecued onions, pickles and jack cheese)

1. Mash the beans in a large metal bowl until relatively smooth. Add the jalapeno, onion, nutritional yeast, salt, black pepper and corn. Mix thoroughly.

2. Shape the mixture into tiny burgers. Set aside.

3. Heat the vegetable oil in a cast iron skillet. When oil is hot, drop the sliders in and cook for five minutes on each side. Pile on favorite burger toppings and H.A.M it down.

These burgers are pretty straightforward and easy to make. They remind me of the music that Derby makes. There are no gimmicks or gadgets, it is power pop at its most suspicious. The band drops an album (Madeline) next Tuesday, right after Valentine's Day, so surprise the love of your Lutheran life with it.

Derby-Don't Believe in You

If you are into bells and whistles with your sliders then try Hooded Fang on for size. This seven piece from Toronto released a self-titled album last fall that included the brilliant "Laughing." The track includes some hot girl on guy action with money shots about about laughing and dancing and dependability.



Five Eight is an Athens, Georgia band that has gone through a ton of drama (imagine fifth graders hearing the word "penis" spoken by a teacher and times it by a hundred thousand) and yet remain relevant almost twenty years after their beginning. "Your God is Dead to Me Now" may have been circulating on the internet for close to a year now, but that doesn't make it hurt any less.

Five Eight-Your God is Dead to Me Now via My Old Kentucky Blog

Carmelized Onion and Gorgonzola Lasagna browned with Adam and the Fish Eyed Poets and Cold War Kids

Last week I was creating a menu based on what we had leftover in the refrigerator. Way in the back, buried behind yogurt and an old cheese stick, was an unopened container of Gorgonzola. I don't buy cheese without a specific intention so I must've planned on using it for something but through the holidays and our trip to Pennsylvania the original intention had long since slipped my mind. What should I do with so much Gorgonzola knowing that whatever I make J-Fur will not partake (as she hates that cheese). Enter this lasagna:

Carmelized Onion and Gorgonzola Lasagna

(printable version)

-olive oil

-3 yellow onions, sliced thinly

-1/2 tsp thyme

-salt

-pepper

-3 zucchini, sliced thinly in half moons

-3 cups spinach

-2 Tbs flour

-2 Tbs butter

-1 1/2 cups skim milk

-5 ounces Gorgonzola

-1/8 tsp nutmeg

-9 no bake lasagna noodles

-Parmesan Cheese

1. Preheat oven to 375 degrees Fahrenheit.

2. Heat olive oil in a skillet over medium heat. Add onion, thyme, salt and pepper. Cook for twenty minutes, stirring occasionally. Set aside.

3. Using the same skillet (add more olive oil if necessary), heat the zucchini and spinach until spinach has wilted. Set aside.

4. In a saucepan create a roux with the 2 tablespoons of butter and 2 tablespoons of flour. Add the milk, 1/2 cup at a time, stirring constantly with a whisk to create a smooth sauce. Remove from heat and add the Gorgonzola and nutmeg. Stir until everything is well combined and melted.

5. Using an 8x8 glass pan, cover the bottom with some of the cheese sauce. Layer three noodles across the sauce, overlapping when necessary. Top the noodles with 1/2 of the onions and zucchini mixture. Place another layer of three noodles on top. Follow that by the rest of the onions and zucchini mixture. Finish with a third layer of noodles. Cover the top layer completely with Parmesan.

6. Cover the lasagna with foil and bake in the oven for 30 minutes. At this point uncover and bake for an additional 15 minutes to give the Parmesan a nice golden color. Let stand for a few minutes. Devour.

*While this lasagna was good fresh, it was even better the following day.

You wanna take a good time and make it great? Then make this dish while experiencing the sounds of Adam and the Fish Eyed Poets. The band hails from Chennai, India and is fueled by the mind of Kishore Krishna. To try and pigeonhole AatFEP into one specific genre or comparison would not do the band justice, as they experiment with many different sounds and genres. Their first album, Snakeism, can be downloaded for free at their bandcamp page and I would highly recommend you experiencing it for yourself. You probably won't like it all but you'll find a gem somewhere. For me it was "Little Monkeys." I really connected with the "jump you stupid bitch why don't you jump" part.

From the more well known side of things comes the Cold War Kids. These guys have been hit and miss with me. I really enjoy some of their tracks (Hospital Beds) while others don't do it for me. The track, "Louder than Ever", does it for me. It is from their new album Mine is Yours which was released earlier this week.

Cold War Kids-Louder than Ever

Lemon Turnover Topped with Tart Cherries and Galvanized with Blisses B. and Ruby Coast

It is science fair time for my class. I've seen a variety of different projects from vinegar testing in volcanic explosions to moldy bread to what type of liquid freezes faster. Strangely absent is any batteries involving citrus. Not to worry. After making this puff pastry dessert (and before eating it) I embedded a penny and galvanized nail into the frosting and connected it to a battery. Spot on! I ran my MP3 player for like three seconds. Nah, I'm just joking. I don't like to mix metal with my desserts.

Lemon Turnover Topped with Tart Cherries

(printable version)

-1 puff pastry sheet

-juice and zest of 1/2 a lemon

-1 cup confectioners sugar

-1 teaspoon vanilla

-4 ounces neufchatel cheese, softened

-1/8 cup butter, melted

-15 ounces tart cherry pie filling

1. Preheat oven to 375 degrees Fahrenheit.

2. Lay the puff pastry flat, on a lightly floured surface, and allow to thaw.

3. Mix the lemon zest and juice with the sugar, vanilla, neufchatel cheese and butter in a mixer bowl. Turn the mixer on low and mix icing until it has a smooth consistency.

4. Roll the puff pastry out. Make it as thin as possible. Spread the icing over the entire puff pastry. Roll into a log, pinching the ends closed. Bake for 45 minutes.

5. Warm the cherry pie filling while simultaneously cooling the pastry (allow the pastry to cool twenty minutes). Slice and put the cherries on top.

Production of this pastry was accompanied by the free sounds of Blisses B and Ruby Coast. Blisses B is a quartet based in San Francisco that fuses aspects of indie, Americana, psychedelia and rock. They make me think of a group of ruffians that brought their surfboards to a roller rink and created a pile up during the slow skate. Blisses B sophomore album, Thirty Days Sixty Years was released back in November and you can download it for free from their soundcloud page (or listen to it all below):

Thirty Days Sixty Years by BlissesB

Ruby Coast's debut is a little slower and denser than Blisses B. It is also more willing to hide under your bed. But...it is no less free. Again, grab it all at soundcloud and then spread the word to your Lutheran friends.