Archive | January, 2012

Progress: Week 13

31 Jan


All Ears on Deck: The Alabama Shakes

28 Jan

Ladies and gentlemen, this band (hailing from Athens, AL) has sold out their upcoming concerts in London, England.  And where have I gotten all my favorite recommendations?  Sophie and Max in London, England.  Now, I thank NPR for also doing a good bit of musical research.  Let me pause to thank Sophie and Max for their contributions to my “My Favorite Things” list – Flight of the Conchords, Friday Night Lights, a killer list of music, and now Brooklyn’s own Superhero Store).  

Anyways, you won’t find their album on itunes yet (coming April 3!), so listen up to their NPR performance/interview.  Their southern responses to the questions, both simple and soothing, will make you (or me) wish you were back among the pine trees moving at a slower pace.  Then, that simplicity jolts you into soulful oomph once the band plugs in.  I think I’ll throw on my red-clay-stained boots, dust-encrusted Carhartt overalls, and have a PBR.  Ironically, the hipsters in Williamsburg may have beat me to the punch.

(Another pause)  Speaking of, the other day, I overheard someone praising Fette Sau (BBQ in W’burg) for serving potato rolls with their pulled pork.  Oh, New Yorkers and your inflated sense of self!  If only you knew that such was not a culinary invention of the center of the world, but came from the land of bow ties and handshakes.

My new fave.  You will love them too.  I promise.

Momma’s Mulligatawny Soup

19 Jan

With my sister coming to town, I thought I would whip up a batch of her favorite – Mulligatawny Soup.  Plus, there is snow in the forecast and there is nothing better than a warm cup of this creamy, sweet yet savory, what’s not in it, my sister doesn’t like alot but she loves this, momma-perfected heaven.  Only trouble is, I have to make my first roux.

Mulligatawny Soup

1 cup onion, chopped

1/2 cup carrots, chopped

1/2 apple, chopped

1/2 cup rice

5 cups chicken broth

2 pints cream

2 T flour

2 T butter

1 breast of chicken, cooked and cubed

Curry powder

Saute the onion, curry, onions, apple, carrots in butter until soft.  Add broth, bring to a boil.  Add rice, then simmer until rice is done/cooked.  Meanwhile, cook the butter and flour to make a roux.  Add to broth.  Add cream.  Boil and cook for 5 minutes.  Add chicken and season with salt and pepper.

Progress: Week 11

17 Jan

An Asian Slant on Winter

3 Jan

It’s Winter.  I am typically cooking one of two things.  Either a warm soup that is easy portable to work (this typically is a variation of butternut squash, potato leek, or taco soup).  Or I am cooking a heavy meat that feels warm, hearty, and filling after a cold commute home (this tends to look like Pioneer Woman’s meatballs, a slow cooker pork tenderloin, or taco soup).  It’s time to mix things up.  Plus, I got an emulsifier for Christmas that I am dying to use.  So, I turn to one of my watched blogs, smitten kitchen for Carrot Soup with Miso and Sesame with a side of Scallion Meatballs with Soy-Ginger Glaze.  I spy cilantro.  Bound to be a big hit with Jam.