Click (Food): Shark Bait, Adam Lambert Foils Vegans, Google Embraces Vegan Shrimp and Buffalo Quinoa Balls

Happenings:

• Pip's Original Doughnuts put out a help wanted ad for a new barista this week. The ad included that statement that “No non-medical, non-religious dietary restrictions that would stop you from tasting, accurately representing our food and maintaining quality control to maintain the highest standards of food safety and excellence. We serve products with meat (including bacon) nuts, dairy and our doughnuts contain wheat gluten.” It then continued with Portland doesn't need another "moody hipster providing lame service." So as long as your doctor or religion prescribes you a vegan diet, you are good to apply? If you are doing it for any other reason, look elsewhere? Here's my doctor's note.

• Former NFL player Warren Sapp got bit by a shark while fishing for lobster. PETA rewarded him with a letter explaining the terror humans inflict on other species and a meal of vegan lobster. I'm wondering if he didn't get bit because he told the shark to "stop talking and oral me?" and the shark misunderstood what he meant.

• The new mayor of Turin, Italy has decided to make a vegan/vegetarian lifestyle a priority for her city. Calls of "meat terrorism" commencing in three, two, one...

• If you are looking to travel and need a place to stay that supports your vegan/vegatarian lifestyle? Check out vegvisits.

• Adam Lambert used to be most famous for...something, something singing? Now he can add sneaking meat into vegan customer's foods and bragging about it on Instagram to his resume. *What's that? Hold on. Leaves to receive a call from his agent. Damn, I've just been informed by my agent that these are actually two different people with the same name. Let me go on record as saying that both of their resumes suffer because of this.

• PETA is sending vegan lobsters. Google is switching to vegan shrimp on their campus. Weird because I thought fish were already vegan?

• Ikea's food truck, as part of their #Togetherweeat campaign will be visiting some fine festivals across this country and handing out a free vegan stack (made with their vegan meatballs, pickled ginger, avocado, wasabi and eggless mayo). Question is, do you trust that those meatballs are actually vegan?

Recipes:

Chickpea and Vegetable Picnic Hand Pies by Tinned Tomatoes

These cute little hand pies were crafted completely by ingredients from Iceland. Don't you worry, there isn't anything super exotic that you won't be able to find in your local grocer. Well, except for the pönnukökur (kidding). 

Buffalo Quinoa Balls with Vegan Ranch Dipping Sauce by V Nutrition

Mary Ellen, of V Nutrition, and I have something in common. We both are in the habit of carrying a small hot sauce around in our purses wherever we go. You can judge me all you want about carrying a purse but I used to stick bottles of hot sauce in my pockets and they alway seemed to break and...um...get on stuff they shouldn't. I quickly learned carrying a purse beats burning genitalia any day of the week.

Vegan Mega Burger with Seitan from Sandra Vungi Vegan

Pan-fried seitan steaks, carrot cheese sauce, grilled vegetables all on a burger bun? This mega burger appears to offer a lot more variety than the other mega burger I cam across this week.

Mini Key Lime and White Chocolate Cheesecakes from PeacemealXO

These mini cheesecakes are the sole reason that I went out today, bought a bunch of key lime trees and planted them in my backyard. Big mistake. I read, post planting, that they are a pain in the ass to grow and maintain. Nothing's ever easy in the world of vegan cheesecakes.

Click (Food): Licking Jabba the Hutt, Yoenis Cespedes Gets Some Bacon, Savory Waffles and Other Stories From the World of Vegan Food

Happenings:

• A vegan man in India set a new Guinness Book of World Pushup Record doing 82 knuckle pushups in one minute. Impressive! I don't think I've done 82 knuckle pushups in 36 years.

• Bend, Oregon baker Barclay Losse has a dream of printing a 3D vegan cheesecake. He is pretty sure it is going to happen sooner than people think. I'm willing to give it a try. It can't be worse than every other vegan cheesecake I've ever tried.

• A brand new book called Megan the Vegan is out via All Is Love Productions. The story traces a young girl's journey into lifelong vegan habits. I hope it is much better than our first visit from Megan the Vegan.

• Remember when Jabba the Hutt licked that princess lady? Well, Star Wars fans, you can now return the favor. Jabba the Hutt was turned into a vegan shepherds pie. Lick away my friends.

• Study: a vegan diet can cut the risk of prostate cancer by 35%. I'm down for pretty much anything that keeps a doctor's finger out of my rectum.


• Yoenis Cespedes bought a prize winning pig last Sunday. He realized he couldn't keep it so, instead of sending it somewhere to live in safety, he shipped it off to a butcher. PETA was not happy. Yoenis Cespedes is about to get a bunch of vegan bacon.

• Looking for Vegan Honeymoon ideas? Here are five places to consider. 

Recipes:

Crispy Tofu, Grapefruit, Avocado and Tahini Salad by The Food Lab

Everything I've tried from the Food Lab I have come away impressed with. If they told me they fried up a bunch of human feces and it tasted pretty good, I'd seriously give making it in my own kitchen some consideration. Thankfully it has yet come to that. 

Spaghetti Squash, Quinoa and Cumin Waffles by Anett Velsberg

These waffles look amazing. After hearing cumin was a pretty important ingredient in them, I soured just a little. Still, when something looks this good, I can't help but give it a little try. That's the same reason I just bought stock in Etsy.

Vegan Omelet from Minimalist Baker

I hate brunch. There's nothing in it for a vegan. Perhaps Minimalist Baker can change things. Or perhaps this will just be another in a long line of failed vegan omelet experiments. Only one way to find out *calls mom, invites her over for Sunday brunch. Chickens out. Serves toast. 

Pretzel Crust Chocolate Peanut Butter Pie from The Surznick Common Room

What I wouldn't give to be a couch in the Surznick Common Room. Imagine, little chunks of pretzel, chocolate and peanut butter falling into your cushions. Fabulous. Of course you'd have to be willing to overlook the fact that Sarah and Nick are constantly putting their a**es right in your face. How far are you willing to go for some vegan pretzel, peanut butter, chocolate and pie action?

Food Pairing 101: What Goes Well With "Gone" by Day Wave?

Imagine yourself at an Italian restaurant. I'm not talking the fine dining sort of Italian, more like the greasy red and white checkerboard hole-in-the-wall place. The man behind the counter doesn't even take your order, he just sort of waves you off, and brings out this gigantic calzone. You have no idea exactly what is inside this family sized hot pocket. You think you do, you've eaten enough calzones to know they generally follow some rules with what they put inside, but there's always the chance that this place has taken tradition and turned it on its head.

Day Wave's new single "Gone" is sort of like that calzone. Because Day Wave's name is attached to the track, you might have this idea that the song will be loaded with lo-fi vocals and warm spacey music. But then you hear him start off with the line "You think I'm still the same in every single way, but I changed" and all of a sudden it dawns on you. 2015 is gone. The Day Wave that we fell in love with last year has evolved, albeit slightly, into something new.

"Gone," the first glimpse at Day Wave's new EP Hard to Read (due out March 5th via Grand Jury/Fat Possum) is lusher and more ethereal than some of his previous work. This has a lot to do with how he arranges the synths. The track embraces the warm sunshine in a similar way to it's predecessors, but there is also a bit of darkness, like a calzone baked and placed in the window to cool while a mid-day summer storm approaches on the horizon. Day Wave's dialing back of the lo-fi vocal effect helps him move towards this darkness. His feelings of loneliness and being misunderstood are no longer buried beneath layers and layers of vocal effect and sounds. They are now more out in the open for others to hear.

So what does one pair with an evolving Day Wave and his new, lusher, slightly darkened, summery song? A calzone of course. My calzone of choice would be the spinach and cheese version featured in the Ultimate Uncheese Cookbook by Joanne Stepaniak. The light/dark balance is created by the tofu and spinach that line the inside of the dough. Also in there is a sesame seed based vegan parmesan. Nothing symbolizes being misunderstood quite like sesame seeds that pose as parmesan. The whole wheat dough pays homage to what has come before but it is also slightly new and updated. It also does a nice job of hiding what is inside.

Eat a calzone. Listen to "Gone":

Click (Food): Jesse Eisenberg's Thanksliving, Football Players Need Their Protein, Speak Vegan in Any Language, Pumpkin Tots and a Sticky Bun Crown

Happy Thanksgiving! Here's what caught my eye in the land of food and agave leading up to this gluttonous holiday:

Happenings:

• Just in time for New Year's Eve, Duval-Leroy Champagne has announced that it's product is now completely vegan. Now more casein, gelatin or egg whites needed to fine the process, instead they just let it sit for an additional three months. I thought this simple solution would work on other things so I decided to try making meringue from vegan egg replacers again. I beat them vigorously for a bit and then let them sit for three months. My final product was definitely more solid than previous attempts. Unfortunately it was also more discolored and more attractive to the flies that were circulating around it. 

• So I am on a bus traveling to the airport the other day and these two fifty something, overweight men and their ladies were discussing football. Naturally Arian Foster comes up and all his injury problems. One of the guys says it is because he is "vegan." The lady who was not married to him suggested that it should be a requirement for all macho men, like football players, to eat meat. Get your protein boys! I'm wondering if she'd make that same statement staring down the barrel of whatever these men and women are packing. Go ahead lady, tell them they're soft. I dare you...

• My worst nightmare of the last three years featured me, stuck in Sri Lanka, surrounded by a bunch of bloody meat carcasses. A woman comes and serves me one of those nasty pieces of flesh. I try to tell her I'm vegan but I can't get the words out because I don't speak her language. Have no fear people, this nightmare will not be coming to a dream state near you. Thanks to the veganagogo app, we can all speak vegan in whatever language we need.


• Jesse Eisenberg's family just became the coolest ones on the block (not my block, of course, I reside in a much lower income area than they probably do). They celebrate Thanksliving instead of Thanksgiving, eat completely vegan and post pictures of the turkeys they saved by eating tofu? Sign me up.

• Oh lord, Vegan "extremists" petitioned Wal-Mart to stop selling toy livestock trailers. The Pork Network doesn't like it.

• I thought my two cups of water a day was minimal. This guy hasn't drank a glass of water since 2012.

Recipes:

Ginger Pumpkin Tart with Maple-Pecan Crust by Oh Ladycakes

Uncle Ned has celiac disease, Cousin Dagger is dairy intolerant, you are just so over the whole traditional pumpkin pie thing and your mother approaches you about making this year's family dessert. What are you going to do? Oh Ladycakes has the answer. Spice up that traditional pumpkin pie with some ginger and then plop it on a maple-pecan crust. Uncle Ned and Cousin Dagger will both be on board because this dessert is vegan and gluten free. Who knew that satisfying your family could be so damn easy?

Vegan Sticky Bun Crown by Emmy Lous Kitchen

There was this sportswriter for the Philly Inquirer who used to begin his Sunday articles with the line "When I'm king of the world...". He would then fill in his thoughts about what happened that week/night/day in sports. They were pretty boring reads, I usually skipped over the meat of his stuff, but I noticed enough to get the gist of what he was trying to do. That beginning line popped into my head when I saw these Sticky Bun Crowns from Emmy Lous Kitchen. Because when I'm king of the world, I want to wear a crown made of sticky buns. And when I feel the urge, I want to eat that crown. Then I want someone to bring me another. That sounds just about perfect. For those of you who aren't kings of the world (hey, there can only be one of us) maybe try these out for Thanksgiving morning. It'll make you feel a bit royal before dashing to the kitchen for a seven hour cook fest.

Vegan Mini Pot Pie Jars from the Colorful Kitchen

I'm a big fan of pies in a jar. Those little desserts seem to have just the right mixture of crust to filling and are already packed in single servings. They are super easy to freeze so that you can have fresh pie anytime of year. I never even contemplated that the same pie in the jar treatment could be given to a savory version like a pot pie. The Colorful Kitchen showed me that not only can they get that same treatment but they can also be topped with those criss cross pieces of dough that look so fancy. In hopes that I don't miss out on something so spectacular again, I've been sitting here generating a list of all the pies that I can think of and deciding whether or not they would work in a jar. So far, here's what I have: Magpie, Cowpie, Pieface

Not having much luck.

Homemade Pumpkin Tots from Savory Nothings

Never in my life did I utter the phrase "Man I wish I had some pumpkin that was cooked like a tater tot right now." I did come close, once, when I told a lady at the store, "Man I wish I had some vegan cherry turnovers right now." Yeah, once I said it out loud I realized how not close it actually was.

Enjoy your holiday! 

Lazy Man's Tempeh Bierocks Crescent Rolled with The Absent Center, Big Black Delta and Dangerous!

"Laziness grows on people; it begins in cobwebs and ends in iron chains."

-Thomas Buxton

I'd like to think I don't have a lazy bone in my body, that I am always willing to give everything I have to whatever it is I'm doing. But the truth is that I load myself up on projects and activities that are rather time consuming and require a lot of effort. There are moments where I need (and take) a quick fix in order to maintain my sanity. These Bierocks are an example of that. I could've made the dough from scratch and figured out how to make homemade tempeh, gathered my own caraway seeds and plucked my own cabbage from a garden...but I didn't. I took the easy way out. And I'm not ashamed to admit it.

Lazy Man's Tempeh Bierocks
(printable version)

-1 block of tempeh, cubed
-1 onion, chopped
-1 clove of garlic, minced
-1 1/2 tsp salt
-1 1/2 tsp lemon pepper
-1/2 head cabbage, finely chopped
-2 tsp vegan Worcestershire sauce
-2 tsp caraway seeds
-1 package of Pillsbury Crescent rolls (or vegan biscuit dough if you aren't lazy)

1. Preheat oven to 350 degrees Fahrenheit. Saute the tempeh, onion, garlic, salt and lemon pepper in a large skillet for five minutes.

2. Add the cabbage, Worcestershire sauce and caraway seeds. Cook until the cabbage is no longer stiff. Drain any excess liquid from the mixture.

3. Lay out the crescent rolls or biscuits. Roll until they are flattened. Place the tempeh mixture in the center of the dough. Pull one side of the dough to the other and press together (use a fork to ensure they don't come apart during baking if you aren't lazy, I was). Place filled dough pockets on a baking sheet.

4. Heat the bierocks in the oven for about fifteen minutes (or until the dough begins to brown). Shove it down.

Bierocks are best began with The Absent Center playing on your stereo. They are a lo-fi band from Richmond, Virginia that write the type of dirt fantasies that will have you singing in front of your third graders all day long. The band will be touring this fall to promote their debut album All that is Solid Melts into Air. These shows include appearances with the Black Rabbits, Someone Still Loves You Boris Yeltsin and Asobi Seksu. Check out the Video for "In the Valley" (the third track on their new album):


Big Black Delta (aka Jonathan Bates) make music that is millions of times bigger and darker than I am. I would think that if Mika somehow wound up performing a concert on the backside of the moon that was attended by only robots and microscopic creepy crawlies, this is what it would sound like. I would hope that when Transformers 16 comes out next year, a Big Black Delta song would be on the soundtrack. It is the perfect fit. September will find Big Black Delta in residency at the Satellite in LA (every Monday) as well as releasing his debut LP BBDLP1 (on the 26th via Coming Home Records). "Capsize" will be somewhere on that LP:

Capsize by Big Black Delta

Epitaph was a staple through my teenage years. Best known for their loud rambunctious punk rock releases, the label and I have taken on a more long distance relationship in recent years. I still check in, just not as often. During our last update I got wind of Dangerous! and their track "Movers N Shakers." While this song is everything that Epitaph has come to be known by, it also features some techno sounding samples that help create a melodic undertone. Ultimately though it is the tracks aggressiveness that gets me fired up. "Movers N Shakers" is from the album Teenage Rampage which will hit stores on September 20th.

Dangerous! - Movers N Shakers by Epitaph Records

Vegan Rolled Spanakopita Binded by Kevin Devine, San Cisco and the Jezabels

Last week I was determined to create a "fasting" or vegan version of Spanakopita. Something that the Great Lent King could be proud of. The first batch I ate entirely myself as it wasn't fit for other human consumption (a little off the deep end with the dill). The second go round used less dill and really gave the Great Lent King fits as I meshed it into rolled form reminiscent of a flaky burrito. In the end, the Great Lent King said that his concern was only on taste and the second batch definitely heeded its call.

Vegan Spanakopita Rolls

(printable version)

-olive oil

-1 onion, small dice

-1 bunch of scallions, diced

-16 ounces spinach

-2 Tbs nutritional yeast

-1 Tbs miso paste

-1 block soft tofu, crumbled

-1/4 tsp nutmeg

-salt and pepper (to taste)

-10 sheets phyllo dough

1. Preheat the oven to 400 degrees Fahrenheit.

2. In a frying pan, heat the olive oil over medium. Add the onion and scallions and saute for five minutes or until the onion becomes translucent. Drop in the spinach and saute for an additional five minutes, stirring often.

3. Stir in the nutritional yeast, miso paste, soft tofu, nutmeg, salt and pepper. Continue cooking for 10 minutes. Remove from heat.

4. Take two phyllo sheets and fold them in half. Layer on the spinach mixture. Wrap the phyllo dough around it. Place the wrapped spanakopita on a baking sheet. Brush heartily with olive oil. Repeat until the spinach mixture has been completely used (I was able to make five wraps out of it).

5. Bake for 20 minutes or until phyllo is golden brown. Sacrifice it to the hunger gods.

Seeing that Vegan Spanakopita had a religious basis in some places and at certain times of the year I listened a lot to Kevin Devine's "Between the Concrete and the Clouds" (the first single from his upcoming album with the same name). The song relates the religious transformation that some people go through during their lifetime, jumping from one to the next, and the questioning that an outsider viewing this movement would have. I love the politics that play out in Kevin's work and can't wait for the new album (due out Sept. 13th).

Kevin Devine-Between Concrete and the Clouds

A little more upbeat and summery and just as great to make rolled spanakopita to, are the new songs from San Cisco and the Jezabels (here). San Cisco is an Australian band that released an EP, Golden Revolver, earlier this year. They also skateboard and like the Nintendo 64 but their indie pop is what caught my attention. "Golden Revolver" comes from, of course, the EP with the same name.

San Cisco - Golden Revolver by PlanetaryOnlinePR

The Jezabels and their moody style of pop music also hail from Australia. The band is touring the world in support of their upcoming debut LP Prisoner. The US and Canadian leg of the tour will also feature Canadian indie rock band Hey Rosetta! "Endless Summer" comes from the new LP which will be released on September 16th.

The Jezabels - Endless Summer by thejezabels

Italian Dinner Party With Music by Jordan Bolton

A number of friends have been urging me to cook food for them. I decided that yesterday would be the day. Ten of our friends joined us for an Italian themed dinner party. The menu consisted of:

Lightening Sholay Sallet

Caprese Salad (made by Chris and Sarah)

Golden Crusted Brussels Sprouts

Fennel Au Gratin

Meatball Sliders

Tomato Tart

Pasta Ponza

French Vanilla Ice Cream with Strawberries and Blueberries

The sliders and the vanilla ice cream garnered the loudest response, while the fennel and tomato tart were also pretty popular.

If it were up to me, which it wasn't, our soundtrack would've consisted of a mix of new music from the great artists I've enjoyed recently. Instead J-Fur took care of the music and sent us on a Bill and Ted like flash back to the 90's.

But J-Fur couldn't take away the cooking process where I listened to the solo work of Jordan Bolton, a 19 year old Manchester artists who began writing his first demo last year at college (it became his Jazz Hands EP and was released in October). Since that time he has finished a second EP (Silver Age) and continued to work on making his music more cohesive. His latest offering is a single track called "Duluoz Nights." It sounds like a man leaving night church that tries to cross a street only to be hit be a car and face a near death experience where angels perform a spoken word opera while the rest of the congregation lines the street singing verses in hopes that they are heard above. Check it:

Duluoz Nights by Jordan Bolton

And an older song, "Control":

Control by Jordan Bolton

*All pictures were taken by J-Fur. Isn't she great?

Merry Listmas: The Food

It has been an amazing adventure with food this year. I've come to know many great restaurants, blogs and recipes here are some of my favorites:

Favorite Recipes Created by MeFennel Au Gratin
Grilled Foccacia with Tomato, Pesto and Mozzarella
Potstickers with Edmame and Chili Soy Dressing
Creamy Garlic Hummus
Tofu Cacciatore
Lazy Man Vegan Mu Shu Wraps
Bangin Tempeh Quesadillas
Vegan Meatloaf
Savory Potato, Spinach and Cheese Crepes

Favorite Adapted RecipesTofu Piccata
Savory Onion Pie
Pumpkin Sage Balls
Jalapeno Soft Pretzel
Tempeh Miso Cowboy Burger
Eggplant Po' Boys

Favorite Recipes from Other Blogs or WebsitesSteamed Buns by Weekly Vegan Menu
Soyrizo Calzone by Go Vegan Meow!
Spinach and Chickpeas by Smitten Kitchen
Blueberry Peach Cobbler by Dinner Party
Conchiglioni al Forno by Tinned Tomatoes
Vegan Sausage from Vegan Dad (I didn't find this recipe until this year)
Pasta Ponza from Foodnetwork.com

Best Band Submitted RecipesRocky Reason's Spicy Spinach Peanut Crostini
Oso Negro's Giriami Fish Curry (haven't tried it myself due to the fish but others have liked it)
Wild Moccasin's Fruit Tea Smoothies
Alcoholic Faith Mission's Chicken Chili (again, I've heard)
Terrible Feeling's Roasted Vegetables

Favorite "I shouldn't laugh but I can't help it" Food Blog
Cooking for Assholes

Best Steamed Buns and Salt and Pepper Tofu
China Yuan

Best Chain Burrito
Moe's and Tijuana Flats fail. Chipotle takes the tortilla.

Best Non-Chain Burrito
Senorita Burrito and Raging Burrito were pretty good. But Taco Bus remains the master.

Best Sticky Buns (as long as they are made fresh)
Vanilla Bean Bakery. I wasn't super impressed with a lot of their other foods but the sticky buns are delightful. I've read reviews that they haven't always had fresh baked goods ready for the morning rush. Considering the size of the place, that is not a good thing.

Best Fries
Bricco

Best Tea for someone who hates tea
Kalesia's Pumpkin Spice

Best Rotating Menu
The Refinery

Best Condiment Selection
A tie between Evo's and Mr. Dunderbaks.

Best Pretzel Sticks
International Beer Garten

Best CupcakeI've had some good and bad ones this year. Probably the one that sticks in my head the most is the one from Back in the Day Bakery in Savannah.

Least Favorite CupcakeBabycakes. Maybe Vegan Treats has spoiled me on vegan desserts but this cupcake wasn't that impressive. It was too dry.

Worst Menu Change
A tie between Rapscallions (who used to have a nice, homemade veggie burger) and Datz (why have you taken the zucchini sticks away)

Vegetarian Restaurant of the Year
Trang Viet. I love this place. I haven't thought every dish on the menu is great, some have been too minimalistic for my taste, but most of the time I am impressed. They have a large selection of foods that can meet most dietary needs. The vegetables and herbs are grown locally and their faux meat is crafted by hand. A monthly Vegan Buffet is held here and it is part of my new year resolutions to attend one. At that point I'll write a full review.

I'll be back with regular posts in 2011. Have a great New Year!

Savory Potato, Spinach and Cheese Crepes thinned with The Twees

The last time I made crepes J-Fur said "these are too thick, they are supposed to be thinner." For my second go round I decided to remedy that problem by making them while she was out-of-town. I felt it was better for the self-esteem of the crepe. I thinned them out some too, but since no one else had the chance to enjoy (read witness) them it just goes back to that age old adage: if you thin out crepes and no one is there to see them, did you really thin them out?

Savory Potato, Spinach and Cheese Crepes
(printable version)

For the crepe batter:
-2 eggs
-1 1/4 cups whole milk
-1 cup flour
-1/4 tsp. salt
-oil

For the filling:
-3 potatoes
-5 ounces spinach
-1 onion, sliced thinly
-3 ounces muenster, grated
-salt and pepper (to taste)
-olive oil

1. Boil the potatoes in salted water until soft (about 20-25 minutes). Remove from water and set aside to cool.

2. Slice the potatoes into small squares. In a saute pan, heat a little bit of olive oil. Saute the sliced onions until translucent (about five minutes). Add the spinach, potatoes, salt and pepper and continue heating until spinach has wilted and potatoes have a slightly brown color.

3. Meanwhile, mix all the ingredients for the crepe batter (except the oil) in a food processor and process until smooth.

4. Heat lightly oiled cast iron skillet over medium heat. Pour batter, 1/4 cup at a time, into the warm skillet. Spread the batter out until it covers the entire bottom of the pan (scrape off any excess). Heat for about 45 seconds (should be slightly browned). Using a spatula, flip the crepe and repeat on the second side. Remove finished crepe from the skillet and stack on a plate (the crepes won't stick so you can stack them). Continue with this process until the batter is completely gone.

5. Preheat oven to 300 degrees Fahrenheit. Fill one crepe at a time by taking a spoonful of potato mixture and placing it in the center of the crepe. Top with muenster cheese. Fold each side of the crepe over the filling to make a cylinder that is firm but not tight. Place the rolled crepe on a baking sheet (rolled side down). Brush with olive oil. Bake for ten minutes.

What works well with thin batter poured into a hot pan? How about New York's The Twees who are fresh of their two "awesome" shows at CMJ and currently preparing for the release of a new EP, These Girls, that should be out this winter. These Girls was recorded by Shawn Kimon (Wild Arctic Studios: Arctic Monkeys, Cobra Starship and Nightmare of You) and mastered by Alex Saltz (APS mastering: Vampire Weekend, the Hives, the Raconteurs and REM) and is the follow-up to last year's debut, Lessons to Connect. "On the Spot" is the first single from the album.



And "Unfair Affair" from an earlier time and place (aka not the new EP):

Unfair Affair by thetwees

What's Cooking with Marco Mahler?

Marco Mahler (originally mentioned in my fourth of July post) released his latest album, Laptop Campfire Speed, on June 29th. He sent me a copy of the album before I headed north (which is awesome considering it was a 16+ hour drive). I wasn't sure what I would get out of Laptop, having heard little of Marco's stuff. What I got was an acoustic album with lyrics that made me laugh ("Don't buy cows if you don't have the time") and instrumentation that I could really get into. You see, what makes Laptop Campfire Speed's music interesting to me, is those periods where Marco goes off the cuff and throws in some guitar plucks that push the rest of the instruments out off the way. The sound says "Hey! Pay attention to me, not the other stuff." (Case in point: "Don't Buy the Cows if you Don't Have the Time")

I caught up with Marco on my return to the Sunshine State and asked him to tell me a little bit about what he is cooking up musically.

As far as what I'm currently working on, I've been busy the past few months with marketing and promoting this new album. I've been posting one to three new free songs (new songs, alternate versions, live recordings, covers, etc) about every one to two weeks on my website, http://www.marcomahler.com, for the past several months. But I'm feeling a little exhausted now, so I'm not sure how often I will post new ones from here on out. I'm not sure what's next. Maybe a tour eventually.

After talking music, Marco and I turned to my other obsession, food. He suggested that two recipes that I might enjoy are his crepes (which he learned how to make in Switzerland) and chocolate cake (which he swears is a birthday cake favorite that kids and adults will enjoy).

You can purchase Campfire Laptop Speed from:

Bandcamp (directly from Marco)

iTunes

Amazon

Marco was nice enough to let me share two tracks for free. Both "Don't Buy the Cows if You Don't Have the Time" and "Beautiful Monsters" come from Campfire Laptop Speed.

Marco Mahler-Don't Buy Cows if you Don't Have the Time

Marco Mahler-Beautiful Monsters

Rolled Pizza, Matt and Kim and the Hot Toddies

Rolled pizza always made sense to me, that's how my grandfather used to eat it. He'd grab a slice, fold it in half and treat it like a calzone or turnover. It made for a neat little grease tunnel that exited right down his chin and onto his hands.

Inspired by this memory, hot pockets and empanadas that I made a few weeks ago, I decided to create my own version of rolled pizza using a crust recipe that I came across in a Mark Bittman cookbook (How to Cook Everything Vegetarian). Here's how it happened:

Rolled Pizza
(printable version)

For the Crust:
-2 cups flour
-1 1/2 tsp. baking powder
-1/2 cup cold water
-1 tsp. salt
-1/2 cup vegan shortening
-1 Tbsp. roasted garlic

For the filling:
-1 cup marinara sauce
-1/2 bag vegetarian burger crumbles
-1/2 cup mozzarella cheese
-1/4 cup of Parmesan
-fresh basil

1. Mix the flour, baking powder and salt in a food processor for about five seconds. Keep the machine running while adding shortening and garlic. Process for ten seconds. With the machine still running, add cold water (the dough should be fairly dry, don't add too much water). At this point begin forming the dough into a ball. Knead it by hand until smooth.

2. Divide the dough into 10 pieces, roll into balls, and cover with a damp paper towel. Let dough sit for twenty minutes.

3. Flour a work surface and roll dough out until it is very thin* and circular.

4. Preheat the oven to 450 degrees Fahrenheit. Mix the Parmesan, Mozzarella, marinara sauce, crumbles and basil together. Spoon mixture into the center of each circle. Fold each circle over. You can seal the pizzas with water and a fork (although I didn't do this). Put the pizzas on an ungreased baking sheet and cook for about 20 minutes.

*I suggest rolling this dough out as thin as possible. When I did it the first time, I left the dough a little to thick and it thickened even more during the cooking process. This created a very dry casing for my pizzas.

I've been rolling my pizzas recently to the sounds of Matt and Kim's song "Daylight." J-Fur turned me on to these guys by constantly playing the song in her car. Now I do the same in my own. Matt and Kim will be touring it up in the Fall (including a date in St. Pete). Can't wait to see this live!


Daylight by mattandkim

I've also been enjoying the Hot Toddies "Keep on Runnin' (The Vampire Song)." The bands sweet, beepy, infectious, bubblegum pop comes full throttle during this track. It comes from their debut album, due out next month on Asian Man Records. You can preview this track, and more from the album, at the Hot Toddies website. Also check them on Facebook, reverb nation, or Myspace.

One last note, this is not the way to roll. Sorry, had to do it.

Just Beet it Mix: Doug Burr, City Riots, Braids, Fan-Tan, FLL, Hannah Georgas, Ten Bears, Terrible Feelings, Big K.R.I.T, L'egojazz and more

(pictured above, Citrus Tinged Beet and Goat Cheese in Phyllo. For the recipe click here.)

"Beets, bears, Battlestar Galactica."
-Jim Halpert (The Office)

Beta Vulgaris. The only thing more vulgar than the scientific name for a beet was it's smell (my grandma used to make them all the time, I wanted to vomit). I had plenty of opportunity to like beets. I read the beet manifesto (Jitterbug Perfume by Tom Robbins). I watch The Office where one of the characters, Dwight Schrute, is mildly obsessed with beets. My friend HH has a beet tattooed on her side. I was even convinced by another friend, BH to put one in my mouth (I didn't enjoy it much). It wasn't until attending the wedding of one of my co-workers that I finally put a beet into my mouth and like the results. The groom, Bob, made a pastry using beets, goat cheese, phyllo dough, spices and a hint of orange. I probably ate ten triangles of this appetizer. Since then I've made a slightly modified version of this pastry twice. So this playlist, the Just Beet it Mix, is all about that. An ode to a stinky vegetable that has somehow wormed its way into my kitchen, despite its vulgarity.

Track Listing:

Doug Burr-A black wave is comin'
City Riots-She Never Wants to Dance
Braids-Lemonade
Spit Syndicate-Starry Eyed
Fan-Tan-On your wall
Gobble Gobble-Lawn Knives
Hannah Georgas-Bang Bang You're Dead
L'egojazz-Ovatime
Once A Pawn-Waiting
Ten Bears-Braces
Terrible Feelings-Hollow
Big K.R.I.T-Dat All
FLL-The Esplanade
The Streets on Fire-No ones Fuc*ing to the radio


Download Playlist Here

Food Pairing 101: What goes well with Brie en Croute?

Last week Paula Deen made her way to my kitchen for the first time. I met Ms. Deen on my trip through Savannah in January. She was staring at me from a number of magazine racks throughout the city and eventually I took notice (I can be a little dense when it comes to those kinds of things). Anyway, I extended an open invitation to visit me anytime and she finally did. It happened because I had 3/4's a wheel of Brie remaining and I needed to know what to do with it. In steps Deen and her Brie en Croute recipe. The rest, as they say is...appellation d’origine contrôlée.

Brie en Croute works wonders when paired with the Sleigh Bells' Treats LP (out now on Mom & Pop). Especially rich is "Tell 'Em."



Sleigh Bells-Tell 'Em

You might also like:
Broccoli and Gruyere with Sleigh Bells
What goes well with a Tomato Tart?
What goes well with Moreno?
Savory Onion Pie with the Cast of Cheers

Food Pairing 101: What should I pair with a tomato tart?

What do you get when you combine roasted garlic, pate brisee, fontina cheese, vine-ripened tomatoes, J-Fur's cooking and Martha Stewart? A delectable dish perfect for those red juicy beasts growing on your porch (or in your backyard). Just make sure you keep this pastry away from friends, they will steal it and leave you with the crumbs. Click here for the recipe.

The tomato tart goes well when paired with Say it To My Fervent Heart, the New EP from the Grande Roses.

Grande Roses-Nothing then, nothing more

Grande Roses-A Place to Love

You might also like:
Food Pairing 101: What goes well with Moreno?
What's Cooking with the Grande Roses?
Fruits of Labor, Songs of Labor

Savory Onion Pie encased with care by The Cast of Cheers

There was a time that I swore off alliums altogether. I remember it well. It was late 1998, right after a basketball game. I sat down to read Dostoevsky's The Brothers Karamazov (one of my favorite books of all time) and slogged through twenty, thirty, forty pages all about an onion being peeled. I skimmed most of the passage, thinking that it was completely stupid. The following day we were asked to write an essay dissecting the "parable of the onion." It was at that point, as I put pen to paper, that I thought (expletive deleted) onions.

But, as things go, onions are one of J-Fur's favorites and eventually I had to face my past head on. I made it through. Now I do things like this:

Savory Onion Pie (adapted from Valentine Warner recipe)
(printable version)

For the Crust:
-1 1/2 cups of flour
-17 Tbsp. of butter
-3 egg yolks

For the onion pie:
-12 white onions
-1 stick of butter (8 Tbsp.)
-5 Tbsp. red wine vinegar
-1.5 Tbsp brown sugar
-1/2 tsp Dijon mustard
-2 tsp sea salt
-Parmesan

1. To make the pastry. Put the flour in a food processor and pulse with butter. The mixture should look like crumbs. Add the egg yolks (one at a time) and pulse until the ingredients are combined. Remove from the food processor and form dough into a ball (do not knead). Wrap in cling wrap and store in the fridge for two hours.

2. Dice the onions. Melt the butter in a large pot with a lid. When butter is melted, add the onions. Cook for two hours, stirring occasionally.

3. Preheat the oven to 390 degrees and grease a tart pan (mine was non-stick so I didn't bother with the greasing).

4. Add the vinegar, sugar, mustard and salt to the onions. Caramelize the onions (be careful not to burn them) by cooking for another thirty minutes, stirring occasionally.

5. Roll out the dough. Line the tart pan with it (leave a little hanging over the sides if possible). Cover the pan with foil and bake in the oven for 25 minutes or until the crust is golden. Remove the foil and cook an additional five minutes.

6. Remove the crust from the oven and fill with the onion mixture. Use a spatula to smooth it. Top with Parmesan cheese and pepper. Return to the oven and bake another ten minutes. Serve immediately.

As you can tell, this dish took a long time to prepare. So instead of the normal three to four songs by various bands, I listened to an entire album. This time it was The Cast of Cheers, an Irish band that reminds me a lot of Bloc Party. The bands first album, Chariot, won't be released until April 1st but they are currently offering it free at their bandcamp site.

Here are my favorites:

The Cast of Cheers-Goose

The Cast of Cheers-I am lion

The Cast of Cheers-Tip the Can

Full Table, Empty House Mix: Ladyhawke, Billy Talent, An Horse, Animal Collective, The Thermals, Samuraj Cities, Birds of Tokyo, Winter Gloves

You know the feeling, maybe. You come out of the kitchen after having slaved over a hot stove (or shoddy microwave) all day, food in hand, wipe the sweat from your brow only to realize nobody showed. All those invites, answered evites, rsvps, just a cruel joke on you.

Track Listing:

Ladyhawke-Delirium
Billy Talent-This Suffering
An Horse-Scared as Fuck (alternate title: Warm Hands)
Friendly Fires-Jump in the Pool
Animal Collective-Fireworks
The Thermals-Now we can see
Samuraj Cities-Washed Up
Birds of Tokyo-Wild Eyed Boy
Winter Gloves-Let Me Drive

Download Playlist Here

For the recipe for the delicious Vegetable Wellington, pictured at the top of this entry, click here.