Cook: Vegan Vichyssoise

Other than some blueberry lavender jam and watermelon kombucha, I've mainly spent the last seven weeks subsisting on foods that others have prepared for me. That is the beauty of a new baby and a mother-in-law that loves to cook. But alas, yesterday, it came time for said mother-in-law to return to her homeland. This meant my long anticipated return to the kitchen.

So what was I going to dazzle with first? I had big plans that I festered over for the last seven weeks. These plans involved exotic vinegars, acidic citrus and major fatty foods. Unfortunately, these plans were foiled by J-Fur's body. She is still dealing with some health issues that arose during Special K's delivery process. As a result, she has been ordered by her doctors to eat a diet that includes very little fat, no spice and no acid.

Hamstrung hardcore, I decided to reannounce my presence with a simple vegan vichyssoise. This dish included just five ingredients: leeks, potatoes, vegetable broth, salt and an avocado. I'm not sure that you can get anymore basic than that. I spruced things up a bit by throwing in some hunks of baguette (store bought of course). When J-Fur wasn't looking, I further spruced my bowl up with pepper and olive oil (shh...don't tell her).

It wasn't the fanciest of nights but it satisfied all the internal organs that were involved. At this point, that's all I hoped to accomplish.

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...

Where We Eat: Stage Left

Stop me if you've heard this one. Two lovers walk into a bar. Its a dark, dingy place that smells of alcohol even though it is only two o'clock in the afternoon. The stage that was occupied by a singer-songwriter last night, now sits empty and barren. The two lovers don't drink. They aren't here to, what's the lame ass word proper drinkers use, imbibe, they have come for the food.

No? Keep going? Alright.

The food isn't your typical bar food. Its healthy and fresh and locally purchased from other small businesses when possible. There is no frying in the kitchen. Instead of burgers and onion rings, you'll find the menu covered with African Peanut Soup, Thai Noodles, Mexican Gumbo and a Mediterranean Plate. This is the story of Stage Left.

Stage Left is a relatively new bar located in the Lutz area. It is the brainchild of husband and wife duo  Brian and Isabelle Dunleavy. According to an article in the New Tampa Neighborhood News, Brian is the one with the restaurant experience but Isabelle is the one who inspired the menu. The couple modeled it after the way she cooks at home, fresh ingredients with lots of vegan and vegetarian options.

Ever since I first visited, to celebrate myself, I've been been trying to find a time where J-Fur and I could go there together. We were finally able to arrange it last week. After being seated, the waiter gave us some time to look over the menu. We were buried pages deep when he returned and told us about their new guacamole. It was so new that it wasn't even on the menu yet. That sounded good to us, so we put in an order.

       The Chips and Guacamole

The guacamole had a nice lime and garlic flavor. I was absolutely ecstatic that they didn't ruin it by putting that terrible, no good, downright rotten, cilantro in it (and if they did, they masked it well). I felt like the ratio of chips to dip was great. I ran out of both of them at the same time (and this wasn't me skimping on the guac either, I was really digging in). On my previous visit, I settled on the Mexican Gumbo as a main course. I was stoked to see that a restaurant in the area offered a rice dish that wasn't fried rice. It was a good dish, certainly something I'd do again, but it didn't have that epic feel to it. I wanted to branch out and try one of their other vegan offerings so I went with a bowl of African Peanut Soup and the Mediterranean platter. The platter wasn't my first choice. I had my heart set on the COLD Thai Noodles (cold is emphasized as it seems a lot of people mistakenly order them expecting a heated dish). But, alas, they were all out. J-Fur chose the Farmhouse Melt (mozzarella, tomato, basil, and balsamic reduction on farmhouse bread).

       The African Peanut Soup

The African Peanut Soup is both gluten free and vegan. It consists of sweet potatoes, ginger, peanuts and fresh veggies. With that combination, it should come as no surprise that the soup was sweet. I was fine with the sweetness but my mother-in-law, who visited earlier in the week, thought it was too much. Just take note, if you aren't into sweet soups, steer clear. The consistency was smooth, save for the peanuts that were bobbing on the surface.

        The Mediterranean Plate

With Mediterranean Plate's you never know what you are going to get. I'm not talking about what's on the plate, you pretty much know it will be some combo of flatbread, tapenade and hummus, I'm talking more about the quality and portions. There are too many places that skimp on the flatbread, serve you a ton of dip and wonder why you ask for more. Actually, no they don't, they just take your money as you pay for a second helping to finish off the dip. Is it really that hard to give me enough pita for my dip? Thankfully Stage Left doesn't have that problem. As you can see in the picture, there is ample flatbread to go around. If, by some chance, you do run out...well, that's where the carrots and cucumbers come in handy. I was a big fan of the tapenade, all chunky and easy to handle. I liked the flavor of the hummus, a grand little flair, though I prefer mine to be a bit creamier in consistency.

        The Farmhouse Melt

J-Fur's sandwich certainly looked good. The bread was pressed and crispy and provided a fabulous contrast to the gooey cheese and tomato interior. Based on the ingredients, J-Fur expected a memorable sandwich. By her estimation the Farmhouse Melt was good but not memorable. She craved an exotic pesto to elevate it deity level.

There is a lot to like at Stage Left. They've got drinking and live music. On top of that, they have a unique menu that offers a lot of quality food that tastes fresh and homemade. The bar has options y'all. Especially for people with extreme diets as their menu has a number of gluten free, vegan and vegetarian options.

Will I be back? You bet ya. I need to find a way to get my hands on those Thai Noodles.



I'd pair Stage Left with a side of Yukon Blonde's "Como". The track is all about spending the night together. Stage Left was just the beginning of a full day affair for us, one that saw Yukon Blonde repeated over and over. That is until the evening ended in a former ice hockey rink dancing to Passion Pit.

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:

Part 1: Newermind and Zuppa Bastard (the Music)

20 years ago Nirvana released their magnum opus, Nevermind. I don't really need to say much about the album except it is the only one that myself, my brother and my cousin agreed was worthy of screaming from my bedroom window at 2:00 in the morning (you know the term sleepy town, that was certainly my town the next morning). To celebrate the anniversary Spin released, for free, a tribute called Newermind (get it here). It features the likes of the Meat Puppets, Surfer Blood, Foxy Shazam, Amanda Palmer and Titus Andronicus.

Cover songs/albums fall into two categories. There are the ones that do very little to change the original (think AFI's cover of "Last Caress") which leave the listener wondering why. Why even put out the cover if you are not going to add your own interpretation? Then there are those that really change things around ("Hurt" by Johnny Cash or "Faith" by Limp Bizkit) which leave the listener wondering why or how. Why did you do that to my beloved song? How did you take a great song and make it even better (or at least on par). Most of the songs on Newermind fit into the latter category. The album is a lot like if your hipster brother put a flannel shirt or an ugly ass cardigan over his urban outfitter tee while leaving his dark rimmed glasses and fitted jeans on and then went out trick or treating as Nirvana. I mean 20 years is a long time and perhaps my memory fails me but I don't remember Nevermind including crowd sounds, bells, rounds, banjos, church hymns, English accents, chimes, pianos, click tracks, sunny pop songs or drum machines. Newermind has all of these and more. Here is my take on each track in three sentences or less:

Meat Puppets ("Smells Like Teen Spirit")-An indie folk rendition of the original which showcases Curt Kirkwood's off-key singing. I know it was purposeful but that chorus makes me cringe every time I hear it.

Butch Walker & the Black Widows ("In Bloom")-These guys take In Bloom and apply it literally as the chorus is extremely sunny. The verses remind me of the White Stripes with their emphasis of the bass.

Midnight Juggernauts ("Come As You Are")-Horrid. Awful. Blasphemous. Grotesque.

Titus Andronicus ("Breed")-Sounds like the original if it had been performed in a bar with a group of friends raising their glasses and shouting out the chorus.

The Vaselines ("Lithium")-A slow hymnal that seems best served with strong drugs. Not my cup of tea but maybe yours.

Amanda Palmer ("Polly")-Takes a song that pretty dark in the first place and tries to launch it to that place in space where light doesn't exist. Banjos, chimes and xylophones create the mood but I'm left hoping for a little more.

Surfer Blood ("Territorial Pissings")-My initial thought when I saw this pairing was "No way in hell is that going to work." Despite botching the David Grohl intro, the song stands out as being very true to the original form.

Foxy Shazam ("Drain You")-What if Freddie Mercury or Mika led Nirvana instead of Kurt Cobain? What if their sound worked better in the stadium than at the dingy bar? You'd probably have wound up with something like this. One of the new interpretations that I actually find "fun" (especially with the skiddi-bop episode in the middle).

Jessica Lea Mayfield ("Lounge Act")-One of my loves about the original is that the tempo slows slightly for the verses and then really catches on fire during the chorus. Those tempos are slowed down immensely here which seemed unnatural as my foot twitched the whole way through waiting for the kick in.

Charles Bradley & the Menahan Street Band ("Stay Away")- I never dreamed of making love to a Nirvana song until hearing this soul inspired version. Probably wouldn't use it for much else.

Telekinesis ("On a Plain)-Of all the tracks on the album this one is the most like the original. Add Kurt's scratchy voice and pump the wall of sound up a little and you'd never know the difference. Is there any surprise that I look at this track as being the best one?

Jeff the Brotherhood ("Something in the Way")-Wasn't a fan of the original, wasn't a fan of the remake. I did like how the lyrics stood out in this version because I think they are outstanding (for example: "its ok to eat fish because they don't have any feelings").

EMA ("Endless Nameless")-One of the keepers as she retains the decibels and feedback of the original but puts her own stamp on the lyrics.

But don't take my word for it, this is something you have to experience for yourself. Remember, if it pains you (like some of it did me) you didn't spend any money for it.

Titus Andronicus-Breed

The Original:

I made bastard soup to go with this album. I'll have that posted shortly as Part 2.

Tortellini and Meatball Soup Rolled with Alouatta and Dads

(picture by J-Fur)

The little guy on the left has some sort of liver ailment which requires medicine each morning. I take one of his pills from the container, push it into a meat pocket and roll it while announcing in a bad Italian accent "Who ordered the meatball? The meatball?" By this point the little beast has rushed over and is bouncing around with his arms waving making it clear who the intended target of the meatball is.

It was during one of these morning interactions that I started thinking about tortellini and meatball soup. I like tortellini. I like vegetarian meatballs. Why not? It took a couple tries but it finally came to be that I was the one ordering the meatball.

Tortellini and Meatball Soup (adapted from Rachel Ray)

(printable version)

For the meatballs:

-1 cup pecans

-25 saltine crackers

-20 basil leaves

-zest of 1 lemon

-2 ounces Parmesan

-1 garlic clove

-2 eggs

-olive oil

For the soup:

-1 onion, diced

-2 cloves of garlic

-1 tsp. red pepper flakes

-1 bay leaf

-2 Tbs. tomato paste

-salt and pepper (to taste)

-2 quarts veggie broth

-18 ounces tortellini

-1/2 cup spinach

1. Mix the pecans, saltines, basil, lemon zest and Parmesan in a food processor. Process until the pecans and crackers have been ground into a powder. Remove from the processor bowl and place in a metal bowl. Add the garlic clove and egg and stir until everything is well mixed.

2. Heat olive oil in a cast iron skillet. Form the pecan mixture into small balls and place in the skillet. Fry balls, on each side, until browned (about 3-5 minutes). Set aside.

3. Meanwhile, heat onions, garlic, crushed red pepper, bay leaf, tomato paste, salt and pepper in a stock pot. Cook over medium heat for 3-4 minutes. Add the veggie broth and bring to a boil. Once stock is boiling, place the tortellini and meatballs in it. Cook until the tortellini is done. With two minutes remaining, add the spinach. Divide the soup into dishes, top with additional pepper flakes and Parmesan. Eat the meatball...soup.

Few band names are as appropriate as Sweden's Alouatta. Evoking ideas of howler monkeys, this punk outfit can whale with the best of them. Their message in "DIY" is one that all aspiring cooks, artists, DJ's, etc. needs to hear. You can do it yourself (and you should, its better that way). Nothing unique here but it feels good just the same.

Alouatta-DIY via Absolut Noise

Dads aka Tom Iansek (half of Australian indie outfit Big Scary) creates layered indie pop music through the use of vocal harmonies and instruments as diverse glockenspiels and mandolins. Sure you'll find your typical bass, guitar and drums but they are arranged in atypical fashion. What comes out of this is music that is full and rich and beautiful to listen to. "Sister" is from Dads debut album Man of Leisure.

Dads-Sister

Artist's Cookbook: Corn and Shrimp Soup Courtesy of Shannon Curtis

When a songwriter sits down to pen a song they have something in mind, a sort of destiny for the song. Some are meant for the dance floor where glistening bodies and colored lights will move, sway and grind to the beats (think Lady Gaga's "Poker Face" or LCD Soundsystem's "Drunk Girls"). Others reach for the airwaves so that people in cars and kids on school buses will sing along as they move from one place to the next (Anything by Katy Perry, Ke$ha, etc...). Then there are the songs that are destined to be so much more. These are the songs that were penned for revolution, for creating a social change or to lead a movement. That's where Shannon Curtis' song "Brightest Light in the Room" fits.

The song is, at its core, a love song. Something that anyone, who has ever walked into a room and saw that one person who stood out brighter than the rest, can relate to. But Shannon didn't write it for just anyone. She had someone...well actually two people in mind when she wrote it. These two were young woman who, during the course of serving in the US Army, met and fell in love. For the next ten years they kept at their relationship despite multiple deployments to Iraq and all the heartache and hardships that come from loving someone who is at war. Eventually the two women decided to marry and one of them asked Shannon to write a song for the occasion. Thus "Brightest Light in the Room" was born. In just four and a half minutes Shannon creates a dual anthem, one that celebrates the demise of the "Don't Ask, Don't Tell" policy while offering a stepping stone for the next battle, allowing gay and lesbian Americans the right to marry.

"Brightest Light in the Room" is Shannon's first single from her upcoming album which will be released on Saint Cloud Records.

To accompany her alternative-electro-downtempo-dream pop-social movement song Shannon cooks up a delicious Corn and Shrimp Soup that comes straight from the southern kitchen (she learned the recipe from a Louisiana man who knows a thing or two about southern cuisine).

Shannon Curtis-Brightest Light in the Room

Sounds Like Space Command, Ford & Lopatin and Land of Leland Making a Thai Barbecue Brussels Wrap

Sometimes a simple cut is all you need. It is what takes my hair from a Billy Ray Cyrus trailer rave to a hipster tea party. It is what takes Peter Jackson movies from being rambling pieces of gorilla feces to, well, shorter pieces of gorilla feces. It is what took this Thai Barbecue Brussels Wrap from being ho hum to humdinger.

The first time I made it I lazily threw in whole Brussels Sprouts and there didn't seem to be enough flavor. The more I added, the more logged down it became. A few days later, I gave it another try with one change. I cut the Brussels Sprouts into small pieces. It worked like a charm.

Thai Barbecue Brussels Wrap
(printable version)

-2 cups Brussels Sprouts, quartered
-olive oil
-brown rice, cooked (I used day old rice)
-soy sauce
-barbecue sauce
-sesame oil
-tortillas

1. Heat the olive oil over medium heat in a skillet. Add the Brussels Sprouts and saute until softened (about seven minutes). Add the rice and continue heating until desired texture.

2. Mix the soy sauce, sesame oil and barbecue sauce. I played around with the flavors but basically went with a 2 parts soy sauce, 2 parts barbecue sauce and one part sesame oil. Add to the rice and thoroughly mix.

3. Heat the tortillas. Place Brussels Sprouts mixture in the the middle of the tortilla and roll closed. Eat uncut as quickly as possible.

This dish toes the line between southern and Asian cuisine. To provide the sounds I needed bands that were familiar with a careful balance between two ends. New York's Space Command fits this bill. They are a combo platter of electronic, dance and emo music swaddled in an astronaut robot shell.

Space Command-Graveyard Shift Mix #1

Ford & Lopatin (formerly Games) make one think retro while at the same time peering towards the future. That future could be as close as June 7th when their debut album, Channel Pressure, comes out.

Ford & Lopatin-Emergency Room via Pitchfork

Land of Leland blend that 80's nostalgia with a spooky singer songwriter tone in their cover of "Your Love" (originally by the Outfield). It is one of the few 80's songs that I can actually get into. If you are interested, Land of Leland also does the cooking thing. Here is their recipe for Mostly Butternut Squash Soup.

Land of Leland-Your Love via cover me songs

French Onion Soup Tartines Faced with the Sounds of Daughter and Classified

The final scene in 8 Mile is a freestyle showdown between Jimmy "B-Rabbit" Smith (Eminem) and Papa Doc (Anthony Mackie). In this "battle" B-Rabbit chooses to go first and "flips the script." Instead of hiding from his screw-ups he puts them out there for everyone to see. When Papa Doc's turn rolls around he has nothing to hit B-Rabbit with because everything has already been said so he tosses the mic away in failure. This is what French Onion Soup Tartines mean to me. They are a flipping of the traditional soup with bread and croutons script into one where the bread is the main feature.

French Onion Soup Tartines (adapted slightly from Vegetarian Times April/May 2011)
(printable version)

-olive oil
-1 white onion, quartered and sliced
-3 yellow onions, quartered and sliced
-1 red onion, quartered and sliced
-2 Tbs. white wine
-2 cups vegetable broth
-1/2 tsp. agave nectar
-1 sprig of fresh thyme
-half loaf of country bread, sliced
-2 ounces Emmental cheese, grated

1. Heat the olive oil in a pot. Add the onions, cover, and cook until the onions begin to brown (about 25 minutes). Add the white wine and cook until the liquid has evaporated (two to three minutes).

2. Add the broth, agave nectar, thyme and some salt and pepper to the onions. Stir. Place a lid on top of the pot so that it covers only part of it. Simmer the onions until most of the liquid has evaporated (15-25 minutes).

3. Preheat the oven to broil. Place bread on a baking sheet. Cover each slice of bread with onion mixture and grated cheese. Broil for two to three minutes. You will know the tartines are done when the cheese is bubbling and beginning to brown. Flip the script.

Coupling a tartine with the breathy beauty of Daughter's "Landfill" may seem like a daring thing. I mean, for one, the lyrics revolve around the idea of wanting someone (or something) so much that you hate their guts. It is also called "Landfill." Not the type of chi you want to be putting on a creation as delicate as a tartine. But this is only half of the "Landfill" story. The other piece is the winter imagery. And what speaks more about winter than onion soup? You can get your hands on a free Daughter EP at here. You can buy the His Young Heart EP, which features "Landfill", at her soundcloud page.

Daughter-Landfill (via Direct Current Music)

Classified is a platinum selling hip hop artist from Nova Scotia that, after enjoying some commercial success with his last album, has decided to take a step back with his new one (Handshakes and Middlefingers that was released by Sony Music Canada on March 22nd). As a result we get "That Ain't Classy." Thanks to Pigeons and Planes for turning me on to him.

A Fat Tuesday Feast of Edmame Soup with Goat Cheese Croutons and Moreno

Most people probably celebrated Fat Tuesday with doughnuts and Vegan King Cakes. My cuisine was slightly less colorful though positively more healthy. I piled some asparagus, broccoli and Edmame into a pot, added some stock and spices then topped it with goat cheese croutons (aka baguette with slathered in goat cheese). The dish tasted really good (even if the picture looks like crap). If my directions above weren't enough, you can find an actual recipe here.

As I ate the green mush I revisited the sounds of Chile's Moreno. Moreno has a new album called Human Pequeno, that is all instrumentals (well, except for the sample of the kid singing the Rolling Stones). Stand out cooking tracks are "Ha Muerto Dennis Hopper" (especially the end when he brings in the wind work) and "No Es Mi Culpa." They basically played on repeat because of how they make me feel. Moreno also orchestrated a music video for my favorite song of his, "Pica." Full of OPP (cats people), brilliant colors, balls of yarn and a chocolate milk like drink, the video makes me feel like I am right at home. That's all I can ask.

Download Human Pequeno for free here.

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

Genoese Minestrone shelled by Moksha, If They Ask, Tell Them We're Dead and the Twilight Singers

"You say that we've got nothing in common, no common ground to start from and we're falling apart."

-Deep Blue Something "Breakfast at Tiffany's"

My family does not share the love of Breakfast at Tiffany's like the main characters in Deep Blue Something's 1994 one hit wonder. Our common ground is Olive Garden. It is here that red meat devouring carnivores can sit side-by-side with lettuce munchers in gormandizing merriment. Call me boring or a creature of habit but every time I eat at Olive Garden it is the same thing: salad; minestrone; bread sticks; and water. After our last visit, I decided that Minestrone was too good to only eat once a year. So, I made my own.

Genoese Minestrone

(printable version)

-olive oil

-1 onion, small dice

-2 celery stalks, small dice

-2 cups baby carrots, cut into rounds

-1 cup water

-1 cup vegetable broth

-1 can diced tomatoes (28 ounces)

-2 cups spinach

-1 can cannellini beans, rinsed

-1 can kidney beans, rinsed

-2 cups fresh green beans

-Parmesan Cheese rind

-4 ounces shell pasta

-3 Tbs. pesto

-salt and pepper (to taste)

1. Heat the olive oil in a large pot. Add the onions, carrots and celery and saute for seven minutes (onions should be translucent).

2. Add the water, vegetable broth, diced tomatoes, spinach, beans and Parmesan rind to the onion mixture. Bring to a boil, cover, lower heat to a simmer and heat for forty-five minutes.

3. Turn the heat up to medium. Add the shell pasta and cook until pasta has the desired consistency. Remove from heat.

4. Stir in pesto, salt and pepper. Gut it.

Nothing says Genoese Minestrone as boldly and proudly as Moksha. The band should represent the things I hate. The lyrics leave a little something to be desired, I would love whispers that were about something much cooler than "do you try to get high," and the rhymes sound like my third graders could write. But oddly enough it is the music and the female back up vocals that keeps me coming back to "Take This Smile." Moksha is trying to get themselves a record deal. If you are interested, like their facebook petition page and see if it helps.

I heard "Komba" by If They Ask, Tell Them We're Dead over at Swedesplease and it didn't do much for me. But at the bottom of the post there was a link to the entire EP and I clicked on it. My feelings were somewhere in the middle until "Bow & Arrow" came on. I instantly liked this song which mixes speed and distortion with an intense wall of sound and muddy lyrics. It is like a trip through the swamp minus the disgusting heat and smell. It also makes me think of Primus minus the long winded art swag and consistent letdowns.

Also Minestrone friendly is the Twilight Singers. "On the Corner" is just as big as "Bow & Arrows" but it offers a much cleaner sound. You can see (and hear) right into Greg Dulli's vocal chords. The track comes from the band's new album, Dynamite Steps, which is set for release on Tuesday. A tour to support the album follows.

Faux Meat Ropa Vieja stewed with La Mujer Blandenga, discoRUIDO! and Weston

Last week, after a ridiculously tough run, I asked J-Fur if she had a book I could read in the bathtub. Being the nerd she is, albeit a lovely nerd, she launched into a synopsis of ten different books and why I should read them. I chose Drown by Junot Diaz (even though it "isn't his best work"). Drown is broken into ten different fictional pieces about characters that are struggling with family issues, drugs, divorce, infidelity, poverty and handicaps. In the final chapter of the book, about a man who has left behind his family and found someone else, the son of the man speaks about his ability to make a mean ropa vieja. It was at that moment that inspiration struck...what about a mean vegan version of this normally meat filled dish?

Faux Meat Ropa Vieja (adapted from tasteofcuba.com)
(printable version)

-1 block of tofu, sliced thin

-1 batch of seitan, sliced thin

-olive oil

-1 red pepper, diced

-1 yellow pepper, diced

-2 yellow onions, diced

-3 Tbs. roasted garlic

-1 Tbs. cumin

-1 Tbs. oregano

-1/2 tsp. cayenne

-dash turmeric

-dash cinnamon

-1 1/2 cups sherry

-1/2 cup water

-28 ounces of crushed tomatoes

-15 ounces of diced tomatoes

-4 bay leaves

1. Make the seitan according to this recipe. Soak the tofu in the broth with the seitan overnight.

2. In a large pot, heat the olive oil. Add the onions and peppers and cook until they are starting to brown (about twelve minutes). Add garlic, cumin, oregano, cayenne, turmeric, and cinnamon. Stir in the pot until the spices are well combined.

3. Put the tofu, seitan, tomatoes, wine, water and bay leaves into the pot. Bring to a boil. Turn down the heat and simmer for an hour. Serve over rice.

The first one hundred times I heard "Sex on Fire" by Kings of Leon I enjoyed myself even though it was much more produced and polished than the band's previous albums. But even during this songs heyday in my head, I couldn't help but feel that something was amiss. Would I really get this song if I spoke Spanish and loved music that is more fizzy than fuzzy? Spain's La Mujer Blandenga has made this concern dissipate faster than fired up sex.

If you've ever hit up the dance club and tired quickly of the seemingly endless supply of bad, beat driven tunes then you are dancing at the wrong disco. Next time try discoRUIDO!

discoRUIDO!-Amorfos

While I cooked the Ropa Vieja I questioned society, girls and facebook along with Swedish indie popster Weston. "So Sorry" is from his debut EP.

The Birth and Death of Tofu Menudo, Shilpa Ray and Her Happy Hookers, Tyevk and Tally Ho!

It took just twenty minutes after work for me to go from an accidental baby shower to an unexpected death. It is amazing how closely related these two major events always seem to be for me. I guess life is like a department store, where there is an entrance there's bound to be an exit close by. In Mexico, a dish that may accompany gatherings of the birth and death kind is a stew called menudo. Traditionally the stew is made with beef stomach (tripe) but I have a habit of trying to take the grossest meat meals and turn them vegetarian and that is exactly what I did. I have no idea if my version resembles the original in anyway, having never heard of it before I made it, but I had some awesome help from this guy. The allure of this soup is that it contains a megaton of hominy.

Tofu Menudo (adapted from chanfles.com/comida)

(printable version)

-6 Hungarian Wax Peppers
-4 Poblano Peppers
-olive oil
-1/4 onion
-3 cloves garlic
-1/4 cup vegetable oil
-water
-4 cans (15 oz) Hominy
-pepper and salt (to taste)
-bay leaf
-veggie broth (or bouillon cube)
-1 block of tofu cut into squares
-lime
-shredded cabbage
-sliced onion

1. Preheat the oven to 450 degrees Fahrenheit. Slice the peppers into fourths, discarding the seeds and veins. Place in a single file on a baking sheet. Cover with olive oil. Place in the oven and roast for 30 minutes.

2. Bring a pot of water to a boil. When the peppers are done add, along with the garlic and onion, to the boiling water. Remove the water from heat and let the mixture steep for 30 minutes.

3. With a slotted spoon remove the peppers, onions and garlic and place in a food processor. Add some of the water (I added about 1/2 a cup). Process the mixture until relatively smooth.

4. Pour the vegetable oil into a large pot over medium heat. Using a metal strainer, strain the processed peppers into the pot. Discard the chunks.

5. Add water to the oil and peppers. I added about six cups. Add the bouillon cube (if you are using veggie broth you may want to add slightly less water) salt, pepper and bay leaf. Let broth simmer for about ten minutes.

6. Add the cubed tofu and hominy. Continue to heat the soup, stirring every so often, for fifteen minutes.

7. Spoon the soup into bowls and top with the onion, cabbage and lime. (Feel free to add other toppings that you desire: cheese, cilantro, tortillas, etc.)

Most of the time I can't depend on Spin for much (though it is still fun to read). By the time a band has been featured in the magazine they are pretty much all over the blog word. But in December's issue, past all the year end awards and dull stuff like that, laid an album review of Shilpa Ray and Her Happy Hookers, a band that hadn't, to my knowledge, been blogged out yet. The album, titled Teenage and Torture, features an ode to razors that can't be passed on. You will be able to catch these guys at SXSW in March, hopefully "Venus Shaver" is on their set list.

Shilpa Ray and Her Happy Hookers-Venus Shaver

Tyevk is return to my punk roots. "4312" is fast, disgusting and horrible to listen to. Imagine, as Alan Cross (of Explore Music.com) suggested, a sound like "the Ramones played through an AM radio with a broken speaker." Can it get anymore perfect than that? Tyevk is currently touring, including a date on January 20th at the New World Brewery in Ybor City.

Find more artists like Tyevk at Myspace Music

A few months ago a guy from Russia sent me an email, introduced me to the Cheese People, promised to be in touch and then disappeared. I thought my pipeline had dried up. Then along came another email, this one from David MacFadyen a Professor in the department of Slavic Languages and Literatures and the University of California. He directed me towards his blog which specializes in all types of music from Russia, Belarus and the Ukraine. I have his blog, Far From Moscow, to thank for my introduction to Tally Ho! Hopefully this marks the beginning of a new pipeline.

Find more artists like Tally Ho! at Myspace Music

And of course:

Chili Con Canne Wanderlusting With the Whalers

At least once a week someone comes up to me and says "Tender, dude, how do you do it? How do you find time to cook these dishes? I'm just too busy." I usually reply with something along the lines of "Do you have hands? Can you work a can opener? Then you can cook." Sure, there are times where I throw down crazy dishes that take hours to cook (like tonight, working on hour three) and I have to go online to find the new episode of the Real Houswives of Texarkana because I couldn't catch it live. Chili Con Canne is not one of those recipes. Just put the ingredients in a pot and forget about it. Literally. Chili Con Canne is another mistake that went terribly, terribly right.

Chili Con Canne

(printable version)

-3 potatoes, cubed

-olive oil

-onion, chopped

-3 cloves of garlic, minced

-28-ounce can crushed tomatoes

-2 cans Lentil Stew

-1 can black beans, rinsed and drained

-1 1/2 cups frozen corn

-2 tsp. cinnamon

-1 1/2 tsp. cumin

-1/4 tsp. red pepper flakes

1. Boil the potatoes until semi soft, about ten minutes. Remove from heat, drain and set aside.

2. Heat oil in a sauce pan. Add the onion and saute until translucent, about three minutes. Add the garlic and cook for another minute, stirring constantly.

3. Stir in the potatoes, tomatoes, soup, black beans, cinnamon, cumin and red pepper flakes. Add salt and pepper to taste. Bring stew to a simmer, reduce heat to medium low, and cook for 20 minutes. Stir occasionally to make sure that it doesn't stick.

4. Add the corn and cook for an additional two minutes. Serve at once.

During the twenty minutes that this Chili cooks, explore the world in the form of Austin's Whalers. These guys have a great new EP, How the Ship Went Down, that features a number of songs that I can't stop listening too. These include "That Rabbit" (chilly as a cave sing-a-long) and "Sunsets Suck" (like a transient insomnia laced two step). Deal out the dollars and get yourself a copy (or visit IRC for a few free tracks).

Food Flavored Song of the Day: If Love is Gone Where Do We Go From Here by the Salteens

My co-worker eats soup almost every day for lunch. It's easy, keeps in the freezer and is good she argues. I find it odd, in the Florida heat, that someone can continually eat soup. But I guess the same could be said for coffee and there are no shortage of Starbucks in this town. When I eat soup, for those two weeks in January when the weather is just right, I douse it in saltines. Crumble, crumble, release.

Check out their website, bandcamp, belly.

Not really on the third one.

St. Patrick's Day Recipe Links Driven by Dillinger Four, Titus Andronicus, Dropkick Murphys, The Tossers, Bell X1 and Great Big Sea

Happy St. Patrick's Day! Normally I do a vegetarian St. Patrick's Day feast and invite everyone over to my house. This year, because of out of town visitors, conflicting schedules and J-Fur's qualifying exams, I am putting the feast off until sometime in April. For now, I'll just celebrate by posting links to some of the food I've enjoyed in the past (or those that I would be trying this weekend had things worked out better).

Irish Soda Bread Scones from Smitten Kitchen. I came across these the other day and am very excited to try them out.

Vegetarian Irish Gypsy Stew from recipezaar. One of the few staples at every vegetarian St. Patrick's Day feast I've held. Consistently garners rave reviews (pictured at the top).

Guinness Cupcakes from Big City, Little Kitchen. I'll liked these, J-Fur did not. Oh well, there was more for me.

Colcannon. The other staple at all my feasts. Doesn't seem so unique considering we eat it year round.

Corned Beef Seitan at Huffington Post.


As wrong as it is, musically my St. Patrick's Day will consist of the Dropkick Murphys, The Tossers, Dillinger Four, and Great Big Sea, oldies but goodies.





Dillinger Four-Sally MacLennane

The Tossers-Chicago

For the more authentic Irish band Bell X1. This is "Rocky Took A Lover." Bell X1 was also mentioned here).


Rocky Took A Lover - Bell X1

Chris | MySpace Video

From the new release category comes Titus Andronicus' "A more perfect union." This song has been playing repeatedly on my MP3 player (not a small feat considering it is over seven minutes long). "A more perfect union" comes from the band's new album The Monitor, which was released last Tuesday on XL Recordings.



Or download it here (thanks to stereogum).
Titus Andronicus-A more Perfect Union

What will you be drinking, eating or listening to this St. Patrick's Day?

Kale and Wheat berry Soup seasoned with City Light

I'm feeling a bit under the weather today which is not good, considering my half marathon is less than a week away and I am missing some big training runs. But what are you going to do, illness knows no timetable. Hopefully a big bowl of Kale and Wheat berry Soup, ripe with antioxidants, can help speed my recovery.

Kale and Wheat berry Soup (adapted from February 2009 Veg Times)
(printable version)

-1 cup of wheat berries
-olive oil
-6 oz shiitake mushrooms
-12 cloves of garlic
-1/2 cup brown rice vinegar
-4 cups of vegetable broth
-400g bag of kale

1. Soak wheat berries in cold water overnight.

2. Heat olive oil in a saucepan. Add shiitake mushrooms and saute for ten minutes. Add garlic and cook an additional two minutes. Stir in vinegar. Cook until vinegar is nearly gone.

3. Mix wheat berries, mushroom mixture, vegetable stock and one cup of water in a stock pot. Bring to a boil. Reduce heat and simmer for twenty minutes. Add kale and cook for twenty minutes. Season with salt and pepper.

*The flavor of this soup didn't reach its best until the day after I made it. I would recommend allowing time for the flavors to combine, before eating.

Just like the combination of many ingredients creates a great soup, the same can be said for music. City Light, a Banter Media & Managment band, combines the production of Nick Andre and Denver Dalley, with the songwriting of Matt Shaw and Andy Fitts. The four collaboraters, who reside in three different parts of the country, used the mail system to create an album that combines indie rock, hip hop and electronic music. Their album, Burned Out Bright, is now out (purchase here). "Apologies" and "Prove me Wrong" both come from that album.

City Light-Apologies

City Light-Prove Me Wrong

Artist's Cookbook: Spicy Spinach Peanut Crostini with Rocky Reason

I first met Rocky Reason in Chicago as she was studying film. I immediately feel in love with her lack of logic. Most people seemed confined by that five letter word, Rocky Reason had none of that. Recently I had the chance to catch up with the budding hip hop artist to see what she was cooking up. When Rocky Reason made film she went by a different name so I began the interview by asking her, why the moniker Rocky Reason and why rap music:

That depends on whether you’re talking about the name “Rocky Reason” or the rapper, Rocky Reason. My other pseudonym is Rocky Wood, and when I first had an inkling to become an emcee (way before I ever became one), I named myself how I name my stuffed animals and other inanimate objects- instantaneously, without any premeditation. It just sounded right. It is a common misconception that I think myself to be governed by logic—in fact, I am a very unreasonable person!

My “rap career”, so to speak, began about two years ago, while romantically involved with a rapper. He had recently bought ProTools, and began making beats. Eager to be part of the fun, I tried my hand at making a beat on Reason, and recorded a hook to go along with it. I left it for him to listen to, while I was out of the house (embarrassed), and when I came back home, he had already recorded verses to it, and so was the birth of the song “Head Up High”. It was well received by everyone who heard it, which encouraged me to continue. We ended up making a whole album like that- I made a beat and recorded the hook, and I would hand it off to him to lay down the verses. We were called THE WHOODS (Rocky Wood and Robin Hood, Robbin Rich) and the album came out in 2008, entitled “39."
During the making of our second album, we split up. I had tried rapping once to one of my beats a year earlier, but no one really seemed that excited by it, so I stopped. After we broke up, the yearning to rap remained, and now I didn’t have anyone around to give me negative feedback, so I just went with it! That was the birth of Rocky Reason, the rapper.

After THE WHOODS split Rocky Reason began her solo career. Last September she released her first solo LP Shhh...It's a secret (download here) via SlangCorp. SlangCorp is a group of hip-hop artists in New Jersey who work and perform together. Rocky Reason shared a stage with them while performing with THE WHOODS. Since she has gone solo she has colloborated with SlangCorp members Shape, Larry Hobson and Pistol. How does Rocky Reason plan to follow up her productive 2009 year? By releasing another album of course. Part Dark Matter, Rocky Reason's sophomore album, is slated for release later this year. I asked Rocky Reason to tell us about Part Dark Matter:

It’s a little dark, so I’ve been told. It’s about death and sex, is what I say. I lost two good friends last year, so it deals with feelings of loss and emptiness and the futility of life. There’s a sequel to “Alien Baby” on there, so that should be exciting for Alien Baby fans. I am hoping that I got all my anger out in this one, and that my next one will be very light-hearted and fun. Booty-shakin’.

To read the entire interview with Rocky Reason, click here. Since this is also a food blog, I ended my discussion with a question about what Rocky Reason is cooking (in the more conventional use of the word). Turns out, it's a soup with an appetizer:

Rocky Reason's Spicy Spinach-Peanut Crostini
(printable version)

-1 package (10 ounces) frozen chopped spinach, thawed
-1 Tbs. olive oil, plus 1/4 C. olive oil
-1 clove garlic, finely minced
-2 Tbs. peanut butter
-1/2 tsp. crushed red pepper flakes
-salt
-1 baguette, cut into 1/2 inch thick slices
-1 large clove garlic, halved
-1 Tbs. chopped roasted peanuts

1. Cook the spinach according to package directions. Drain well, squeezing out all of the water.

2. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the spinach, peanut butter, red-pepper flakes, and salt to taste, blending the peanut butter into the spinach.

3. Preheat the oven to 400F. Pour the 1/4 cup olive oil into a shallow bowl and dip each slice of bread in it to coat one side. Place the bread oiled side up on a baking sheet and bake until golden brown, about 10 minutes. When the bread is toasted, remove it from the oven and rub the oiled side with the cut sides of the halved garlif clove.

4. Top each piece of bread with a small amount of the spinach topping. Sprinkle with chopped peanuts and serve hot.

Rocky Reason's Pumpkin-Peanut Soup (with Peanut Butter Croutons)

(printable version)

For the Soup:
-1 Tbs. olive oil
-1 large yellow onion, chopped
-1 clove garlic, minced
-1/2 red or yellow bell pepper, chopped
-1 small hot chile, seeded and minced (optional)
-1 can (14.5 ounces) diced tomatoes, undrained
-1 can (16 ounces) solid-pack pumpkin
-4 C vegetable stock
-1/4 tsp dried thyme
-salt and freshly ground black pepper
-3/4 C creamy peanut butter

For the Croutons:
-2 TBS. of creamy peanut butter
-2 TBS. olive oil
-4 slices firm white bread

1. To make the soup. Heat the oil in a large pot over medium heat. Add the onion, garlic, bell pepper, and chile, if using. Cover and cook until softened, stirring occasionally, about 5 minutes.

2. Stir in the tomatoes, pumpkin, stock, thyme, and salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.

3. Stir in the peanut butter, then puree the mixture in a blender or food processor until smooth, or use an immersion blender to puree the soup right in the pot. Simmer the soup 10 to 15 minutes longer. Taste to adjust the seasonings.

4. To make the croutons. Preheat the oven to 400F. Lightly oil a 10x15-inch baking pan and set aside.

5. In a small bowl, combine the peanut butter and oil, and blend until smooth.

6. Place a sheet of wax paper on a cutting board. Brush both sides of the bread slices with the peanut butter mixture and place on the wax paper. Cut each slice of bread lengthwise into 1/2-inch strips, then cut the slices crosswise to form the croutons.

7. Separate the croutons and transfer them to the prepared pan. Bake until browned, stirring occasionally, about 8 minutes. Cool completely before using to garnish the soup. Store in an airtight container.

*Note: A fresh pumpkin or orange-fleshed winter squash may be used instead of the canned pumpkin if desired. To do so, peel and seed the pumpkin or squash and cut it into 1/2 inch chunks. Add to the pot with the onion and proceed with the recipe.

Winter Summary from Rocky Wood on Vimeo.

Parting words from Rocky Reason:

"I'd like to thank Mr. Branson for making me feel like a rockstar with this interview. I'd also like to thank him for starring in my first film ever, 10 years ago now, entitled "Sock Puppet Friend" which I actually won an award for. I also want to remind him that he still has a pending contract to be the voice of "brother" in my future animated film, "Underground Balloon World". Even though I haven't seen you face-to-face in nearly a decade, it's comforting to know that you're still an important part of my life. My best to you, Tender."

Look for more "What's cooking" entries to come your way over the next few months. Also, stay tuned for a new playlist coming next week.