Merry Listmas 2015: The Food

Before the calendar turns to 2016, let’s reminisce about the finer things that food in 2015 had to offer (click on the picture for recipes and blog posts).

Favorite Sandwiches:



Main Attractions




Favorite Bread Recipes



Favorite Sides



Favorite Salads




Some Other Favorites of the Year:

Favorite I Feel Like a Drinker Drink (Minus the Morning Hangover)
Kombucha. 2015 seemed to be the year of Kombucha (as far as I'm concerned) as all the cool hangouts started selling this fermented tea drink. I drank myself a glass (or bottle) at The Blind Tiger, Kaleisia, Cider Press Cafe, Tampa Bay Veg Fest, Crave and Co. and Market on South. I even experienced a homemade batch courtesy of my friend Bob. Throughout the year I repeatedly found myself enjoying the SCOBY culture created by local brewers Mother and Humble Bumble kombucha.

Best Coffee Class, Coffee Drink and Vegan Brunch Hosting
The Blind Tiger Cafe. In case you couldn't tell, I spent a lot of time there this year.

Best Craft Coffee Bean Roaster:
Buddy Brew. Not only can you choose from a variety of different flavors but you can also talk to someone who knows what the hell they are doing. It has helped me make a much better coffee at home.

Best Holiday Themed Coffee/Drink
Cornerstone Coffee. From their gingerbread chai with coconut milk to their peppermint mocha with cashew milk, I've enjoyed everything I've put my lips around at Cornerstone Coffee. Well, except that one thing...

Best Vegan Dessert
Sweet Action Ice Cream. I had a chance to return to Denver this year. Number three on my list of places to visit was Sweet Action Ice Cream. There product was as creamy and dreamy as I remembered. The only downside, no fruit flavor when we strolled through town. I had to "settle" for a pumpkin dish. If all settling was this good, well, s*** I'd "settle" daily.

Best Vegan Brunch and Burger (outside of the Tampa Bay Area)
City O' City (Denver). Any place that serves savory waffles topped with vegan cheese and green chili is a-ok in my book. Throw in a vegan burger that makes the Big Mac look like a midget and you've got a place that is worthy of traveling long distances for.

Best Vegan Brunch (in the Tampa Bay Area):
Cafe Hey. It certainly ain't cheap, but it is definitely a delight.

Best Vegan Cupcakes in Tampa:
Vegg'd Out Vegan Kitchen. Not sure where this crew is going to set up shop next but I hope they get to it sooner rather than later. Their cupcakes are on point.

Best Cuban Bread:
La Segunda Central. Actual palm fronds on top tell me all I need to know about this bread. Throw in the fact that it doesn't cost an arm and a leg and I wander why anyone would buy from anywhere else.

Best Appetizer:
Datz's Buffalo Cauliflower. An entire head that is served with a knife sticking out of it. Get it during half price app hour and you will definitely feel like you got your money's worth.

Best Fried Yucca
Las Palmas Cafe

Best Sandwich
The Local House's Fried Green Tomato Sandwich.

Best Snack Bar:
Kind bars. You guys showed up almost everywhere and I enjoyed every moment of it. The fact that you are such a customer driven company is the chocolate drizzle on the granola bar.

Best Bread I Can't Buy In Stores
Jamison B. Breadhouse Bakes. I smell your bread baking in Ybor, I have eaten it at The Local Public House & Provisions yet I can't purchase it because you only do wholesale. So, so sad. Thank God I got that new violin for Christmas.

Best You Can Buy Vegan Food Here(?) Bar: 
Stage Left.

Best Corporate Chain Store Vegan Meatballs:
Ikea baby. Their constant pushing of the envelope resulted in vegan meatballs being added to their stores menu. Just another reason they are poised to take over the world (if they haven't already done so).

Most Inventive Vegetarian Sushi Line
Takara Sushi. I wasn't super impressed during my first visit to Takara, mainly because they didn't have a lot of vegetarian sushi to offer. The owner insisted, via Yelp, that his crew was in the process of coming up with a vegetarian sushi line. I made a return trip there this year to try it out (and then another and another). Not only did they make an entire line of vegetarian sushi but they got inventive with it. They didn't just go with the simple, mundane rolls that you can get anywhere. These flavor combinations seemed like they were crafted by people who actually care about vegetables, not just thrown together as an accompaniment to raw fish.

Best Bowl (and food truck)
Give and Grub

Vegan Restaurant of the Year
Market on South. When J-Fur and I travel anywhere, long before we leave the plane/car/boat and set foot on foreign soil, I already have a pretty good idea where I want to eat. That's what makes the fact that we accidentally (read luckily) wound up at my favorite vegan restaurant of 2015 pretty remarkable. When I arrived in Orlando for a weekend stay, I had no idea that Market on South existed. But thanks to a tip by an employee at a disappointing coffee shop, I showed up there. I didn't expect much (that's how disappointing that coffee shop was). What I got was beyond my wildest dreams. What I love about Market on South is that it is a joint venture by three independent businesses, something that you don't see too often in the business world. The restaurant has a total DIY/punk/mainstream f*** off feel to it. But attitude and independence is one thing, delivering the goods is something completely different. All three business partners (Valhalla Bakery, Humble Bumble Kombucha and Dixie Dharma) deliver. Whether you are enjoying the amazing Fried Green Tomato Sandwich, Cheezy Potatoes and Brussels Sprouts dished out by Dixie Dharma or the out of this world Lavender and Vanilla Bean Yolo baked up by Valhalla Bakery or the light and refreshing Citron Kombucha brewed by Humble Bumble, Market on South will not disappoint. That's because these vendors put taste, quality, plant-based and dairy-free first and foremost on their agenda. That's why Market on South is my vegan restaurant of the year.

Food Pairing 101: What Goes Well With Maple Baked Beans & Cornbread Casserole

My problem with cornbread has always been that, despite its decent taste, it is just too dry for me to deal with. Even a cornbread that is promoted to be "the moistest cornbread ever!!!!!" still clunks my mouth up so much that a gallon of water is necessary to break the back-up. It's so bad that I've been known to, in the middle of a raving frat party, utter the phrase "the cornbread's drano" right before shotgunning a forty of water. Hey, when the frat boy's stop cheering and fist bumping me, I'll stop shouting it.

So let's imagine a world where the water has run dry. Ignore the obvious catastrophic issues for a few seconds and just think about my cornbread problem. What would I do? In the past, I would give cornbread up and make my way to the world of banana bread or baguettes. But now, thank's to Fettle Vegan's Maple Baked Beans & Cornbread Casserole, I have a solution that allows me to continue enjoying cornbread in a world without water (hey, you're still ignoring catastrophe right?). It's called bake the cornbread right into a baked bean casserole. The liquid of the beans envelopes the corn bread and offers a nice wet contrast to the cornbread's dry exterior. Think of it as like a lubri...uh, never mind. J-Fur told me to stop mixing sex and food metaphors. She says it is unappetizing. I say, what does she know. I could do that all day long.

So what pairs nicely with this world of wet and dry? I'll go with Transviolet's new single "New Bohemia." This single is the follow up to their killer "Girls Your Age" and "Bloodstream." In "New Bohemia" Transviolet delve into a mindset that suggests individuals have the power to change the world as long as they let go of the prejudices and stereotypes that keep everyone divided. Our current generation has the power to eliminate negative forces like racism, sexism and homophobia. We can also choose to put an end to war, police brutality, violence, destruction of our environment and dry cornbread (that was my addition). In order to do this, we must speak up. Everyday we wake up, we decide what the world looks like. We create our own reality through the choices we make. Everyone is wonderfully different but we all strive for the same thing. We all want to be loved. We all want to be human. We have the ability to paint that canvas any color we like.

And we can also make it as wet as we want.

Cook: Tomato Casserole with White Beans and Croutons

During my elementary years, long before I knew what a vegetarian was, salad meant one thing: croutons. I loved those little crispy cubes of flavorful bread. They offered a lovely contrast to the soft beds of spinach and chewy chicken pieces that made up the remainder of my salad. I couldn't get enough of them. Since I wasn't yet in love with vegetables, there were actually times where I told my mom that I just wanted a salad of croutons and dressing.

About five years ago I discovered that croutons weren't just a salad thing. I fell in love with a cauliflower soup from Mark Bittman's How to Cook Everything Vegetarian? In his recipe notes, Bittman suggests pairing the soup with some homemade croutons. Originally I scoffed at the idea. Isn't it some sort of law that croutons need to be covered by salad dressing? J-Fur wanted to try it so I reluctantly went along with it. One taste and we were both hooked. The soup actually loses a lot of its luster without those freshly peppered croutons floating in it. Last year I came across a soup in Veganomicon that includes potato wedge croutons (seriously the best invention I've ever heard). Me and croutons, we've come a long way baby.

Three weeks ago I brought croutons into the world of skillet bakes. What inspired this? Erin from Well Plated.  She created a recipe for Skillet Tomato Casserole, White Beans and Parmesean Croutons that mimics all the finest parts of Italian cuisine (tomatoes, basil, bread and olive oil). An endless supply of dried baguettes and white beans has made this bake a part of our menu four times over the last twenty one days. Believe me, I'm already dreaming about the fifth time.

Tomato Casserole with White Beans and Croutons (adapted slightly from Well Plated by Erin)
(printable version)

-olive oil
-1/2 of a day old crusty baguette cut into cubes
-4 tomatoes
-3 garlic cloves
-2 tsp. sugar
-2 1/2 tsp. salt
-1 tsp. fresh black pepper
-1 1/2 cups Great Northern Beans
-10 ounces of spinach/kale mixture
-1/2 cup basil, julienned
-nutritional yeast

1. Preheat the oven to 350 degrees Fahrenheit.

2. Heat three tablespoons of olive oil in a large, oven proof skillet. Add the bread cubes and stir them to coat with oil. Cook over medium-high heat for five minutes, stirring often, until the cubes are evenly browned.

3. Place the tomatoes and garlic in a food processor. Process a few times so that the tomatoes have been broken down. Pour the tomato/garlic mixture into the pan with bread cubes. Stir in the sugar, pepper and salt. Heat for five minutes.

4. Turn off the heat and add the beans, spinach/kale mixture and basil to the skillet. Stir until everything has been nicely combined. Sprinkle the nutritional yeast overtop of the skillet. Stir to incorporate it.

5. Place the skillet in the oven and bake until the top is beginning to brown and the tomatoes have bubbled (about 50 minutes). Serve at once to any crouton lover amongst you.

Click (Food): Rotten Egg Board, the Pope Visits Philly, Cows Slaughter Humans and Cauliflower Everything Bagels

The US Government has it out for eggless mayo, my favorite vegan hip race car driving environmentalist, the Donald gets a food appearance and brown sugar covered tofu are just some of the things that made my week. Here are those stories, and more:

Happenings:

• Egg Raid on Hampton Creek: The American Egg Board, slimy industry professional lobbyists that they are, have been running a campaign trying to keep Hampton Creek and their eggless mayonnaise off the market. This included correspondence with Whole Foods, bloggers and Travel Channel Host Andrew Zimmern trying to persuade them to join their anti-eggless mayo crusade. 

• Five reasons the Pope should eat vegan when he visits Philly. Number five would be good enough for me (that and Blackbird Pizzeria)

• I am officially a disciple of CarbonFreeGirl, a vegan hippy race car driving environmentalist.


• Look out meat eaters, the cows have taken jobs. They are now foremen at a slaughterhouse. The beings being slaughtered? Humans.

• The Son of God shows up in tortillas and the Virgin Mary flaunts her stuff just about everywhere, why shouldn't the Donald showing up in Earth Balance Organic Spread.

• Vegans finally get their pyramid. Somewhere Egyptians are laughing at the inefficiency of present day food architects.

• Salmonella flavored cucumbers being recalled

Recipes:

Brown Sugar Tofu and Mushroom Spring Rolls by Sprouted Kitchen

I've sprinkled my tofu with a lot of different things during my years of vegetarianism/veganism: corn starch, salt and pepper, mole sauce, baby powder. But never have I used brown sugar. I like my sweet away from my fake meat. But this recipe, that was put together with recipe snippets from a Heidi Swanson cookbook, has me ready to try something new.

Oh, and don't ever cover tofu with baby powder. That was such an awful experience. 

"Everything Bagel" Cauliflower Rolls by Lexi's Clean Kitchen

I heard for years that the secret to a good bagel is to get one New York style. I finally did and I haven't gone back. Panera and got nothing on those guys. But then I started hearing rumors of something "even better than a New York style bagel." My pal swears by cauliflower bagels. Call me skeptical with a capital S. 

Vegan Banh Mi from De Groene Meisjes

My command of the Dutch language isn't what it used to be, I mean I did play soccer there for a summer, but I'm going to try to translate this blog post anyways. I believe it says "Seitan has invaded my sandwich. I keep trying to quit that gluten on gluten combination but resistance is sort of futile. Sort of like a teenager walking through Amsterdam's red light district for the first time. Meow!"

Sweet Corn Gazpacho from The Endless Meal

The problem I have with gazpacho is that it is cold. Soup shouldn't be cold. Even if you want to eat it in the middle of the day on the hottest day of the summer, it needs to be at least lukewarm. That being said, I'm willing to try out this recipe in order to test a theory. Maybe my problem isn't that gazpacho is cold, maybe it is that it is made from tomatoes. I'll keep you updated...

Click (Food): Seaweed That Tastes Like Bacon, 7-Eleven Begins Serving Vegan Mayo, Frankenstein Meat and Cherry and Mango Cinnamon Rolls

At my local Sunday night sign language class I learned how to say bacon flavored seaweed, 7-Eleven is switching to all vegan mayo and the walls in San Francisco can now pee on you. I wish I had also learned how to say these things from the world of veganism:

Happenings:

• Men are from Mars, women are from Venus conversation I overheard in a Tampa food dessert last week:                          

Lady-Any idea why 7-Eleven's mayo taste like peas?                          
Man-Speaking of pee, did you hear the walls in San Francisco can pee on you?
Lady-I'm serious.
Man-So am I?                           

• PETA's youth division, PETA2, is having a "Coolest Vegan Alive" contest. One of the teenagers in the running...sixteen-year-old Sage Vermont. No s**t. A kid with the name Sage Vermont is a vegan? I wouldn't have guessed that. 


• Ever caught yourself dreaming about seaweed dipped in chocolate? What about seaweed topped burgers? Tofu eggs and seaweed? If scientists at Oregon State University are correct, vegans will be doing just this. They've discovered a seaweed they claim tastes JUST LIKE BACON. 


• Pulsating "Frankenstein meat" ready for your consumption. Arise. ARISE!


• I've come across a few people in my life who told me they don't enjoy eating. They can't wait until there is a shake that can completely replace eating they say. Well, British company Huel claims they've done just that. Oh, and it's vegan. 

Recipes:

Cherry & Mango Cinnamon Rolls from Morsels & Moonshine

I've always considered myself a traditionalist when it comes to cinnamon rolls. What is not to love about their soft, gooey, cinnamon taste? Why mess with absolute perfection? Leave it to Aileen at Morsels & Moonshine to force me into one of those tradition vs innovation dilemmas. I'll never tell which side I chose. *Hey Tender, is that a cherry spot on your crotch or did you just put your...It's cherry dude! Didn't you see my hand gestures telling you not to mention the stain my pants? You just gave away my secret to the world.* 

Easy Blackberry Ice Cream by Eat Healthy, Eat Happy

My fifth cousin once removed drove two hours to visit his fiance who is currently serving time in state prison. He was turned away at the door because he hadn't filled out proper paperwork. Dejected, he stopped on his way back home to get some ice cream. His roadside version required machine churning, dairy and lots of sugar. This Easy Blackberry version has none of these things. Wait. Can a substance technically be called ice cream if it doesn't have dairy or sugar in it? Didn't Wendy's get sued for something like that a few years back.

Veggie Muffaletta from Boards & Knives

Muffalettas are the sandwich version of the girl (or guy) who is super hot from a distance but totally turtle turning when you get up close and intimate. I'm going to give Board & Knives version a go since it just looks so f***ing incredible. If you happen to hear me shouting "stop talking sandwich, you are so much sexier when you don't say anything" then you know it isn't going well.

Creamy Coconut Porridge from Vanilla and Bean

The relationship between two of my closest friends is on rocky terrain because of this Creamy Coconut Porridge from Vanilla and Bean. She loves porridge style oatmeal, he hates it. She's been making this recipe for breakfast every day for the last week and a half. He's getting super fed (actually anti-fed) up by needing to make his own morning meal. He finally threw down an ultimatum this week. It's me or the porridge. She confided in me yesterday that she is "totally going to miss him."

Yikes!

Double Black Bean Tofu Cheeseburgers from The "V" Word

These burgers remind me of the song "What Would Brian Boitano Do" by DVDA. Probably because the band does a nice job of capturing the idea that two of something can be better than one. I'm thinking a nice helping of bacon flavored seaweed would go perfect between these two patties. Why are you looking at me like I just made some sort of weird sexual reference. I'm serious about the bacon flavored seaweed.

Where We Eat: Local Public House & Provisions

The voice on my GPS was yelling, in its mechanical British accent, that I needed to turn north. That is, it insisted, the only logical way to get to my dinner destination, Local Public House & Provisions (The Local House) in San Antonio, FL. But I couldn't make the turn. I was frozen with fear. Normally at this intersection I turn south. South takes me towards the back entrance to Flatwoods, the University of South Florida, Ybor City, Highway 75, Bearrs Groves, all places that I frequent on a regular basis. I know what to expect when I make that turn. North? North was a whole other ballgame. Everything I'd heard about Morris Bridge north scared the sh** out of me. For instance, there was a guy at my auto shop who told me that Morris Bridge north takes you passed the lair of a metal carving dragon. That ghastly creature custom fits all who pass with a chastity belt. He also makes them do situps, in said chastity belt, until they perish. Ms. Crickens, a really skinny lady that lives in my apartment complex, told me that a ruthless fairy blocks Morris Bridge north. This fairy has the tendency to turn people into a termite infested mangrove tree. The guy who works next to me, Chad, tells me that on Morris Bridge north, about four miles beyond Cross Creek, the horizon turns white and cars have been known to fall off the face of the earth.

It took me 53 1/2 "What Would Christopher Columbus do's" before I made that turn.

What the hell is so fabulous about The Local House that someone would be willing to fight mythical creatures and risk a fall off the face of the Earth? Well, The Local House is "a grown up pub with great burgers, po-boys, salads and snacks made with all local ingredients." What's more is that The Local House is willing to serve this locally sourced food without the attitude. They cater to vegetarians and vegans and they aren't against substitutions. This is in stark contrast to some of the "local ingredient" restaurants on the south side (Tampa).

The Local House's menu is pretty sparse. It only offers about twenty food items. Yeah, I'm counting appetizers, salads, main courses and desserts when I say that. While that might turn off some, I'm okay with that. Give me a place that does less things better over one that does a million things mediocre any day. Of those twenty or so food items, we sampled six of them during our recent visit. Our list included the rice and beans, sweet potato chips, chips and salsa, french fries, the Underground Salad and the Fried Green Tomato BLT (minus the bacon). We took the BLT with a side salad and kumquat vinaigrette.

           The Chips and Salsa

The chips and salsa and sweet potato chips were the first two items that arrived at our table. The chips were served on a board alongside The Local House's freshly made kumquat salsa and beer cheese fondue. I loved the chips. They were dark in color (they looked more like pita chips than tortilla chips) and were not greasy at all. The chips were thick, twice the size of your typical Mexican restaurant, crispy and firm. This helped them hold up nicely to the pressures of my vigorous dipping. I was disappointed with the kumquat salsa. I was really hoping to be wowed, that the salsa would stand out versus some of my favorite store-bought salsas and I'd have no choice but to beg them for a container to take home. But I didn't get that. I felt fine leaving the half eaten salsa remnants on the table and not packing it up to take home. The beer cheese fondue was a hit amongst the cheese eaters at our table, especially Z-Bot. After the chips were gone, most people moved on to other things...not Z-Bot. She took out a spoon and started eating the cheese with it. She couldn't get enough.

             The Sweet Potato Chips

My favorite appetizer of the evening was the sweet potato chips. For an extra fee, these chips can be upgraded to be covered with gorgonzola and balsamic. We upgraded, although we got the cheese on the side. I loved that the chips were super thinly sliced and crisped to perfection. Like the chips and salsa, these guys were not super oily. But what made the dish was the balsamic drizzle. That added a nice little tang to the appetizer. With the cheese and balsamic added in, these chips come out to be about nine dollars and fifty cents. The Local House is definitely not cheap but when you are eating at a restaurant that uses only local ingredients, that is to be expected. These restaurants aren't privy to the cheaper wholesale prices that are offered by corporate companies that ship national meat, cheese, fruits and vegetables.

The Fried Green Tomato BLT (no bacon)

Hello my friend. Where have you been hiding all these years? This was a very popular sandwich at our table (five of them were ordered) for good reason. It was awesome. It all starts with the bread. The sandwich is served on a roll that comes from the Jamison B Breadhouse Bakes (in Ybor). The bread was crispy on the outside and soft and pillowy on the inside. It fell somewhere in the middle of the dense/light spectrum. Airy but not Wonder Bread, dense but not the sourdough I baked last summer.  The green tomato, courtesy of Green Acre Aquaponics , was nicely breaded and held up during the eating process. There is nothing worse than a breading that slides off mid-chew. The sandwich was a bit dry because it is served with no condiments (the horror?!). I counteracted that by dipping it into the kumquat vinaigrette that came along with my side salad. The dressing mixed with the tomato and bread made this a memorable sandwich. One of the best I've had in the Tampa region? It's too early to tell. Guess I'll have to go back a couple more times.  

                 Side Salad 

I left the restaurant patting myself on the back saying good call on the salad (sandwiches can also be served with a side of coleslaw, fries, fruit or sweet potato chips). Not only was the salad dressing a nice dipping accompaniment to the FGT-BLT but the vegetables themselves were absolutely divine. Crispy, juicy, crunchy, fresh. These were the adjectives that kept playing through my head as I savored each bite. You could just feel the difference between The Local House's salad and one that you get at a restaurant that doesn't source locally. Hell, you could feel the difference between The Local House's salad and the one I make in my kitchen.  

J-Fur ordered the Underground Salad which combined seasonal fruit, greens and goat cheese. Despite the fact that it was loaded with fruit, she felt that the salad needed to be just a bit sweeter. For our daughter, we got an order of rice and beans. She played with it more than she ate. The following day I ate the leftovers for lunch. Good, but not really special either. They were your typical rice and beans. 

Now that I know there aren't any dragons or fairies standing in my way and that I won't fall completely off the edge of the world, I will be paying San Antonio a few more visits. And when I do visit, you can be sure that Local Public House & Provisions will be my go to place for food.

There is an intimacy to your meal at Local Public House & Provisions. You can't get any closer at a restaurant than a customer being two steps removed from the food producer. The fact that the vendor's name is printed right on the menu makes it feel even closer. There is no where for these local vendors to hide. The same intimacy exists in "Why Let It Go" by Telegraph Canyon. "Why Let it Go" is the first single from Telegraph Canyon's intensely personal new album You From Before. Singer/Songwriter Chris Johnson has put together a collection of songs about people and relationships he's been through. Not all are romantic, some only stuck around for a day or two, but the common theme is that most of these people are no longer in his life and they've all affected him in a huge way. The album is, at times, uncomfortable in its intimacy. The same intimacy exists between farmer and restaurant, food and customer when you eat a meal at Local Public House & Provisions.

Cook: Tuscany Focaccia

What is it about "good" movies and their overwhelming need to make you feel bad? Last night I decided to rewatch Melancholia by Lars Von Trier. I'm using rewatch loosely because my first experience with the movie was basically me dozing in and out of sleep while it played on the television. Imagine how lost I was when I woke up to see Kirsten Dunst moon bathing nude by the side of the water as her sister stared on from the trees. I mean I had a hard time following that while I was awake. Groggy me thought I was stoned or something.

What inspired the rewatching was a conversation between J-Fur and I earlier in the week. As the two of us were looking at the sky last Monday, we noticed two strangely colored objects that are not normally visible. She asked what they were and I suggested that they might be a double shot of Melancholia. The joke was pretty much lost on her since she's never seen the film. This second watching was much more difficult than the first. Dozing aside, I was seeing the movie in a brand new light because now I was watching it as a father. The idea that the world could end before my daughter had the opportunity to experience it, really shook me up. I also wondered how would I take it? How would I take knowing that in five days time everything would cease to exist and there is nothing I can do about it? I'd like to think I can do so gracefully, that I could ease the mind of my child and help her live in a fantasy world so that she doesn't know what's coming like Kirsten Dunst does for her nephew. But maybe I'm more like the mom. Maybe I have a complete breakdown. Or worse, maybe I'm like the father. Maybe I take the easy way out while leaving my family behind to suffer. And to think these were some of the tamer thoughts I had.   

The immediate result of a night with Melancholia is that I got up and spent some time in the kitchen with Z-Bot. We baked some focaccia. And now I'm thinking, maybe that's how I go out. Maybe as the world ends, Z-Bot, J-Fur and I stand in our kitchen baking and eating focaccia. 

Tuscany Focaccia

(printable version)

For the topping:

-3 Roma tomatoes, cut into eighths

-1/4 cup green peppers, small dice

-1/4 cup red onion, small dice

-handful of greens (kale/spinach)

-1 tsp. olive oil

-1/4 tsp. dried Italian seasoning

-1 garlic clove, thickly sliced
-salt and pepper

For the Focaccia:
-2 1/4 tsp. of active dry yeast
-1 cup warm water
-1 tsp. sugar
-2 1/2 cups all-purpose flour
-1 tsp. salt
-1/4 cup olive oil

1. In a medium bowl, mix the yeast, warm water and sugar. Let the mixture rest for about ten minutes. The process is working right if your yeast forms bubbles on top.

2. Add the flour, salt and olive oil to the yeast. Stir until the mixture is combined.

3. Turn the dough out on a well floured surface. Gently knead until the dough is smooth, about ten minutes.

4. Place the dough in a lightly oiled bowl. Cover with a kitchen towel and rest in a warm place for an hour. The dough should double in size during this time.

5. Meanwhile, preheat the oven to 450 degrees Fahrenheit. Mix the tomatoes, olive oil, Italian seasoning, garlic and salt and pepper on a large rimmed baking sheet. Roast for 15 minutes.

6. Place a small amount of olive oil in a skillet. When it is warm, add the red onion, garlic and green pepper. Saute until onions and peppers are soft. Add the spinach or kale and continuing heating until the greens are wilted. Set aside.

7. Once the tomatoes are finished roasting, combine them (juice and all) with the pepper and onion mixture.

8. After the dough has risen for an hour, take it out of the bowl and press it down into two six inch circle pans (I used cast iron skillets). Make sure you stretch the dough to the edges of the pan. Using your fingers, poke holes all over the dough. Let the dough rest for 20 minutes.

9. Arrange the tomato, onion and pepper mixture on top of the dough. Drizzle the leftover oil/juice over top of each focaccia. Bake at 450 degrees Fahrenheit for 20 minutes. Remove from the oven and cool. Slice. Share with your favorite people in the world.

Food Pairing 101: What goes well with the Burger 21 Chili Cheese Dog (veggie style)

A few weeks back I did a tasting at Burger 21 (here) in West Chase. While I devoured veggie burgers and shakes the meat eaters were treated to sliders and hot dogs. The first thing I noticed when they brought out the hot dogs was the bread. They weren't your typical hot dog buns. These dogs were wrapped in what Burger 21 dubbed "Lobster Rolls." Laymen might call it "Texas Toast." Naturally my curiosity got the best of me and I had to replicate it at home. I chose the restaurant's Chili Cheese Dog as my test subject.

Start with the Texas toast (which is a thick slice of Italian bread slathered in garlic and Earth Balance and grilled). Then layer, in order, the vegetarian hot dog, chili, onions and cheese. You may also want to include jalapenos though I skipped them. The dog was a mess, a good mess, but a mess just the same.

While I made the Texas toast and put this dog together I was looking for music that knows what it is like to fuse two worlds together (dance and punk perhaps?). I was also looking for something that sounds like "a wasted sugar high, like eating boxes of Pixy Stix and chugging Colt 45's while listening to your high school record collection on shuffle and fingering your then girlfriend...what the f##k was her name?" That meant I only had one option. Digit Dealer.

Digit Dealer is a Brooklyn/Queens band made up of Austin, Arv and Sean. One an art school student from Brooklyn. One an Indian kid from Queens. And one a dude that had the other two singing as his phone's ringtone. Together they have joined forces to create undeniably catchy dance punk music that I can't stop listening too. Digit Dealer is prepping for the release of their new album Bad Field Trip on August 19th. They are celebrating with a release party that also features Lionshare, Wolf Couture (which is Ninjasonik's old DJ, DJ Teenwolf, and his new band) and Sludgehammer. "Homoeroticism in the Fall Out Boy Canon" is the fourth track on Bad Field Trip.

Digit Dealer-Homoeroticism in the Fall Out Boy Canon by write.click.cook.listen

The rest of the album:

Digit Dealer on: Twitter, Myspace, Facebook, Bandcamp, Youtube

Part 2: Newermind and Zuppa Bastard (the Food)

I think Zuppa means soup in another language. Even if it doesn't, I'm going to pretend it does. Zuppa Bastard, Bastard Soup. This soup is illegitimate. It came from another soup that may or may not have meant to spawn such an offspring but it just so happens that it did. It goes perfectly with Newermind and Part 1, illegitimate children to Kurt Cobain's empire as I'm sure he is rolling in his grave hearing some of the renditions that were put forth on Spin's tribute to his band.

As I mentioned in that post, what is the point of covering a song if you aren't going to add your take on it. I think recipes work the same way. I made this soup twice, once how I was told to do it by Mary over at One Perfect Bite (a great blog that throws down some mean dishes) and I made it a second time my way. Her's reminded me too much of Thanksgiving (sorry that is what sage does to me) mine more reminiscent of a summer beach trip to a place I can't afford and, more importantly, better in tune with what I like to eat.

Zuppa Bastard (adapted from One Perfect Bite)

(printable version)

-1/2 onion

-3 celery stalks, diced

-2 large cloves garlic, pressed

-3 cans cannelloni beans, drained

-3 cups veggie broth

-1/2 tsp thyme

-salt

-pepper

-baguette

-Parmesan Cheese (or leave it out for the vegan in you)

1. In a cast iron skillet saute the onion, celery and carrots for 8 minutes (or until softened).

2. Add the garlic and saute an additional minute.

3. Stir in two cans of beans, broth, thyme, salt and pepper. Simmer, on medium-low, for 10 minutes.

4. Slice the baguette into half inch pieces and toast in the oven. I like my slightly brown, take yours wherever you want it to go.

5. After the soup has simmered, use an immersion blender (or food processor) to blend it. Dump in the third can of beans to give it a little texture. Heat for another two minutes.

6. Place the toasted baguette (I went with three slices per bowl) in a bowl. Top with soup and Parmesan Cheese (if using). Quickly enjoy the illegitimacy.

Another track from Newermind: Telekinesis and his enthralling cover of "On a Plain."

Telekinesis-On a Plain

The Original:

The Birth of a Focaccia Slut as Evidenced by StereoHeroes and Battle Ave.

For years I've been visiting blogs, reading their recipes for focaccia, and posting something generic like "looks good, I can't wait to finally make my own." Then I'd go back to my kitchen, get sidetracked on something else, and continue being a homemade focaccia virgin. About a week ago I finally was inspired enough to dive in and make my own. It is all thanks to Mary at One Perfect Bite. Something about her Cheddar Cheese and Olive version said 'come on baby, quit putting it off and do it now.' The final product was a wonderful blend of vegetables, spices and bread that tasted so much better than the store bought versions and had me instantly asking myself 'what took so long to give into those carnal food desires.' The only thing I worry about going forward is that I might start falling victim to this bread's lusting easier and easier. I'm not sure I can handle the whispers that are bound to follow me in the hallways (how does one combat being called a Focaccia slut...)

I followed Mary's recipe exactly.

The StereoHeroes describe themselves in four words: French dancefloor ass kickers. Nothing could be closer to the truth. The StereoHeroes don't just make dance music, they make dance music that is violent and in your face, the kind that isn't afraid to punch you if your put your hands on its girl or spill its drink. "Wild Child" comes from their new album, Exiles, which is out now on German label Freakz Me Out. I beg you to be careful while you listen.

StereoHeroes - Wild Child (Original Version) by StereoHeroes

Battle Ave. is an indie rock band from upstate New York that writes songs that are equally ambitious and sloppy, emotional and barren. They remind me of a slightly cleaner, more mountainish Titus Andronicus (which might not be accidental considering their new album War Paint was produced, mastered, mixed and engineered by Kevin McMahon who also has worked with Titus Andronicus). On the whole War Paint has some ups and downs, inconsistencies which is to be expected from a debut full-length. As the band continues to evolve I think these will be fleshed out. No track demonstrates the highs of War Paint as much as "Oh Other, Your Brother."

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.

Molletones refried with Tomorrow in Vegas and Boat

If you've been planning a trip to Italy but haven't yet gotten the funds together, may I suggest that you forgo that plan and travel instead to the Yucatan Penninsula in Mexico. Everywhere we went (which is Cancun, Merida and Tulum) Italians and Italian fusion restaurants weren't difficult to spot (thank god for that because otherwise J-Fur might not have had anything to eat). These Molletones were inspired by a dish I had at Cafe Peon Contreras, in Merida, which was one of the aforementioned Italian fusion places.

Molletones
(printable version)

-1 1/2 cups dried pinto beans
-water
-1/2 onion, diced
-olive oil
-salt
-1 baguette, sliced lengthwise
-your favorite Mexican cheese
-salsa (optional)

1. Sift through the beans picking out the stones (unless you like to eat that stuff). Place into a big pot and cover with water. Bring to a boil. Turn the heat down slightly and cook for 2 hours adding more water if necessary. When the beans are soft, drain, reserving 1/4 a cup of the cooking juice. Set aside.

2. In a skillet, heat a little bit of olive oil (I used about a teaspoon). Saute the onion in the oil until translucent.

3. Pour the beans, onion and reserved liquid back into the big pot. Using a hand masher and spoon mash/stir the beans until they resemble refried beans. Season with salt if necessary.

4. Bake the baguette slices at 210 degrees Fahrenheit for 7 minutes. Remove from the oven and spread a layer of beans over each slice. Top with Mexican cheese.

5. Increase the oven heat to 300 degrees Fahrenheit. Bake until the cheese is melted (3-5 minutes). Top with salsa. Annihilate with your incisors.

Electronic indie echo popper and fellow vegetarian Mookie from Tomorrow in Vegas accompanied the molletones to my mouth. His song "Goodbye Ms. California" reminds me, in title and theme only, to a Mustard Plug track about dating Miss Michigan. Despite all the problems taking place in the song, Mookie sings it with such cheer that you can't help but root for him next time Ms. California comes around. Check out his other stuff on soundcloud. Goodbye Ms. California by Tomorrow In Vegas

For something completely different, one only needs to head slightly North to the rain and fuzz of Seattle. Here is where BOAT celebrated the release of their new album, Dress Like your Idols. While the cover art is brilliant (an homage to Seattle past), what keeps me coming back is the song writing. Take "Forever in Armitron" the fifth track. With its up and down buzz heavy feel and desire to know why, one can easily find themselves singing along for hours on end. Buy the full length from Magic Marker Records. Forever in Armitron by BOAT

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