Marti's Music Kitchen: Recent Episodes
Marti Mendenhall
Marti’s Music Kitchen is the Fun Music and Food Podcast - Where Anything Can Happen with host, Jazz Singer-Songwriter and Producer, Marti Mendenhall. The podcast episodes are just a kick to listen to, sometimes with live performances, a ton of laughter and lots and lots of amazing food! Check out interviews of musicians, chefs, food-lovers and creative people - sometimes cooking and even singing on the air!
The philosophy is that food and music are the two things that bind us together as people. That’s the really great thing about this show. The diversity of guests – of shared experiences – of the many, many different views of food. Marti delights in the discovery of each interview, the surprises and the tremendous creativity of each dish. The food experience is an adventure in itself.
Search out some of these interviews! Jazz Songstress Tahirah Memory, Zia McCabe of the Dandy Warhols, Mark Bitterman from the International Bitterman Salt Co and The Meadow, and Naomi LaViolette. Special thanks to patrons of this podcast - you keep us going strong!
We invite you to contribute a small monthly amount to sustain this podcast team. Please sign-up at http:/Patreon.com/MartiMendenhall
** For a new recipe every month, sign-up for Marti’s Newsletter at https://mmk.martimendenhall.com/Newsletter-Sign-up
On the next delectable episode of Marti’s Music Kitchen, we’re in for a culinary treat with the fabulous Gourmet Girls Cooking Group. These culinary friends have been cooking together since 1973, and their passion for food and music is delicious, inspirational and fun!We'll be whipping up some mouthwatering dishes, including Mushroom and Gruyere Puff Pasty Delights, Savory Meatballs with Creamy Worcestershire Gravy, and a Zesty Kale Medley drizzled with a Cilantro-Orange-Bliss Dressing. And as for dessert, well, you'll just have to tune to find out! So, grab your apron and join us as we dive into another scrumptious episode - next time - on 'Marti's Music Kitchen'!" 🍽️🎶
On the next delectable episode of Marti’s Music Kitchen, we’re in for a culinary treat with the fabulous Gourmet Girls Cooking Group. These culinary friends have been cooking together since 1973, and their passion for food and music is delicious, inspirational and fun!We'll be whipping up some mouthwatering dishes, including Mushroom and Gruyere Puff Pasty Delights, Savory Meatballs with Creamy Worcestershire Gravy, and a Zesty Kale Medley drizzled with a Cilantro-Orange-Bliss Dressing. And as for dessert, well, you'll just have to tune to find out! So, grab your apron and join us as we dive into another scrumptious episode - next time - on 'Marti's Music Kitchen'!" 🍽️🎶Link to Recipes: https://www.martismusickitchen.net/the-recipes.htmlLink to Ina Garten’s Chocolate Brownie Pudding: https://www.foodnetwork.com/recipes/ina-garten/brownie-pudding-recipe-1945347#MartisMusicKit#MartiMendenhall#FoodPodcast#GourmetGirlsCooking#CulinaryDelights#FoodAndMusic#MouthwateringRecipes#CookingWithFriends#FoodPassion#TastyTunes#CookingSince1973#MushroomAndGruyere#SavoryMeatballs#KaleMedley#CilantroOrangeBliss#FoodiePodcast#MusicAndCuisine#KitchenCreativity#DeliciousDishes#FoodieFriends#CookingInspiration
Get ready to raise your forks and turn up the volume because the 50th Episode of Marti's Music Kitchen is here, and it's a celebration you won't want to miss!
Join us for an exciting trip down memory lane, as we celebrate this milestone with the entire CREW! With Amer Isse, Joni DeRouchie, Kristen Behlings and Teri Briggs with host, Marti Mendenhall. We are reminiscing about our favorite episodes, the most unforgettable recipes, and the moments that left a lasting impression on all of us. It's a celebration of flavors, from Chocolate Peanut Butter Pie to Lemon Garlic Scallops, old recipes and new.
Check out the full podcast with recipe links here! https://soundcloud.com/martismusickitchen/mmk-s3-50-celebrate-the-50th-episode-crew-interview-behind-the-scenes?si=70c7985947ed4951abcee50b1dccc80c&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing
Welcome to the 50th Episode of Marti's Music Kitchen, where music meets culinary magic! Today, we’re taking a trip down memory lane with the entire CREW! We’re sharing our favorite episodes, most memorable recipes, and taking you behind the scenes for an exclusive peek into the making of your beloved podcast. Not to mention we’re cooking up appetizers, deserts and everything in between! So come celebrate with us on this 50th episode of Marti’s Music Kitchen.
Become part of the MMK Family: https://www.patreon.com/MartiMendenhall
Visit the NEW Podcast Website: https://MartisMusicKitchen.net
More about Marti: https://MartiMendenhall.com
Recipes: 1. https://www.martismusickitchen.net/recipe-entries/lazy-mans-pina-colada 2. https://www.martismusickitchen.net/recipe-entries/pattis-70s-weiner-wraps 3. https://www.martismusickitchen.net/recipe-entries/showboat-deviled-eggs-with-deep-fried-egg-whites 4. https://www.martismusickitchen.net/recipe-entries/showboat-deviled-eggs 5. https://www.martismusickitchen.net/recipe-entries/Creamy-Cauliflower-Risotto-with-Chicken-Mushrooms 6. https://www.martismusickitchen.net/recipe-entries/martis-lemon-garlic-scallops-in-white-wine-sauce 7. https://www.martismusickitchen.net/recipe-entries/snowflake-shortbread 8. https://www.martismusickitchen.net/recipe-entries/irresistible-chocolate-peanut-butter-pie
MartisMusicKit #MMK #MartiMendenhall #MusicIndustry #Food #Podcast #CookingPodcast #Music #Podcast #Recipes #MusicAndFood #PNW #Cooking #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #PodcastCrewInterview #BehindTheScenes #JazzSinger #WashingDirtyDishes #50thEpisode #Celebration
For Episode 49 of the Marti’s Music Kitchen Podcast, we’re in the kitchen with the powerhouse vocalist, Sherry Summerville. Sherry shares her experience juggling family and music, and her second chance at performing after surviving two cancer surgeries, radiation and chemotherapy. Sherry and her husband, Duane, share the family’s recipe for the infamous Carlson Swedish Meatballs. It is requested at every family gathering, and sometimes in between. I’m here to tell you - It’s delightfully delicious!Tune in for this fascinating conversation about music, surviving cancer and second chances on Marti’s Music Kitchen, in partnership with Oregon Music News.com.Check out the full podcast with the recipe here!https://podcast.martismusickitchen.net/Sherry-SummervilleFind Sherry Summerville Online:https://www.sherrysummerville.com/Follow Marti & Support Marti’s Music Kitchen!NEW http://MartisMusicKitchen.net http://MartiMendenhall.comhttp://Patreon.com/MartiMendenhallBuy the Marti’s Music Kitchen Season 1 Cookbookhttp://www.martismusickitchen.net/shop.html #MartisMusicKit #MMK #MartiMendenhall #MusicIndustry #Industry #Food #Podcast #CookingPodcast #Music #Podcast #Recipes #Artisan #MusicAndFood #PNW #Portland #Cooking #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #SherrySummerville #SherrySummervilleBand #Soundsation #FrankDeMeiro #VocalJazz #Blues #JazzVocalist
For Episode 49 of the Marti’s Music Kitchen Podcast, we’re in the kitchen with the powerhouse vocalist, Sherry Summerville. Sherry shares her experience juggling family and music, and her second chance at performing after surviving two cancer surgeries, radiation and chemotherapy. Sherry and her husband, Duane, share the family’s recipe for the infamous Carlson Swedish Meatballs. It is requested at every family gathering, and sometimes in between. I’m here to tell you - It’s delightfully delicious!Tune in for this fascinating conversation about music, surviving cancer and second chances on Marti’s Music Kitchen, in partnership with Oregon Music News.com.Find Sherry Summerville Online:https://www.sherrysummerville.com/Follow Marti & Support Marti’s Music Kitchen!NEW http://MartisMusicKitchen.net http://MartiMendenhall.comhttp://Patreon.com/MartiMendenhallBuy the Marti’s Music Kitchen Season 1 Cookbookhttp://www.martismusickitchen.net/shop.html Carlson Swedish Meatballs Sherry recommends you prepare this recipe with your partner or a friend. It goes much quicker as a pair! Equipment: 1 medium soup pot with lid (to cook meatballs)1 medium soup pot (for sauce)Meatball Ingredients: 1 LB Ground beef½ LB Ground pork¾ cup fine dry breadcrumbs1 TBLS. Minced Parsley1 ½ tsp. salt1/8 tsp. pepper 1 TBLS Worcestershire Sauce 1 egg½ cup milk Gravy Ingredients:¼ cup flour1 tsp. paprika ½ tsp salt 1/8 tsp pepper2 cups boiling water¾ cups sour creamMeatballs: In a large bowl combine: ground beef, ground pork In a small bowl mix egg, Worcestershire sauce, milk salt, and pepper.Add egg mixture to beef and pork and combine. Add breadcrumbs and parsley.Mix thoroughly until all ingredients are incorporated evenly. Shape into balls the size of a large walnut.Brown meatballs in a ¼ cup of hot oil on medium heat for approximately 10 minutes. Turning periodically to brown evenly. Gravy: Once all meatballs are cooked thoroughly, remove meatballs and stir into fat, flour, paprika, salt, and pepper. Stir in 2 cups of boiling water. Continue stirring on medium heat until the mixture develops into a gravy consistency. Stir in sour cream. Return meat to the gravy. Cook for 15 -20 minutes.Serve alone or over pasta or mashed potatoes. Amount: 6-8 servings#MartisMusicKit #MMK #MartiMendenhall #MusicIndustry #Industry #Food #Podcast #CookingPodcast #Music #Podcast #Recipes #Artisan #MusicAndFood #PNW #Portland #Cooking #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #SherrySummerville #SherrySummervilleBand #Soundsation #FrankDeMeiro #VocalJazz #Blues #JazzVocalist
Welcome to Marti’s Music Kitchen, the Fun Music & Food Podcast where anything can happen! On THIS next episode, we’re with the King of Coffee and Duke of Juke - Mr. Rich Layton.
Rich has been widely recognized by the International Blues and Cascade Blues Associations for his celebrated album, Salvation Road, which came out in 2019. But did you know that he is also well-known for his coffee? He hides a coffee-roasting machine in his house and treats band members and friends to espresso and fresh brew. Even Lyle Lovett has called Rich from the road to consult his expertise on coffee machine recommendations. Can you believe it?!
So give it a listen and roast some coffee with this roots rock front man - Rich Layton - Up next on Marti’s Music Kitchen. Available on all major podcast directories.
See Rich Layton in Action - with Quick Bites on https://www.youtube.com/martimendenhall
Rich Layton:
https://richlayton.us/home
https://open.spotify.com/artist/4vYbgITLpF9FUV8hjtdyfb
https://music.apple.com/uy/artist/rich-layton-and-tough-town/id1456404863
Marti’s Links!
http://MartisMusicKitchen.net
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook!
http://www.martismusickitchen.net/shop.html
#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #QuickBites #Recipes #Creative #WhereAnythingCanHappen #MusicAndFood #OMN #OregonMusicNews #RichLayton #ToughTown #Harmonica #DukeOfJuke #Texas #Latte #Cappuccino #Blues #Swampadelic #Swampified #Coffee #CoffeeRecipes #LyleLovett #LucindaWilliams
Support the show
Welcome to Marti’s Music Kitchen, the Fun Music & Food Podcast where anything can happen! On the next episode, we’re with the King of Coffee and Duke of Juke - Mr. Rich Layton.
Full Episode Here: https://mmk.martimendenhall.com/Rich-Layton-Full-Podcast
Rich has been widely recognized by the International Blues and Cascade Blues Associations for his album, Salvation Road, which came out in 2019. But did you know - that he is also well-known for his coffee? He hides a coffee-roasting machine in his house and treats band members and friends to espresso and fresh brew. Even Lyle Lovett has called Rich from the road - to consult his expertise on coffee machine recommendations.
“The one rule around here is you don’t leave coffee. So on rehearsal nights … I make a pot of coffee and it’s like I don’t want anybody to leave until all the coffee’s gone!”
Find out more secrets of this multi-talented roots rock front man, Rich Layton - on the next Marti’s Music Kitchen - on the Marti Mendenhall YouTube channel and Oregon Music News.com
Be sure to check out our “Quick Bites” of this episode and highlights from the show - by subscribing to the Marti Mendenhall YouTube channel - be part of the first 1,000 subscribers! https://www.youtube.com/user/MartiMendenhall
Rich Layton:
https://richlayton.us/home
https://open.spotify.com/artist/4vYbgITLpF9FUV8hjtdyfb
https://music.apple.com/uy/artist/rich-layton-and-tough-town/id1456404863
Marti’s Links!
http://MartisMusicKitchen.net
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook!
http://www.martismusickitchen.net/shop.html
#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #QuickBites #Creative #WhereAnythingCanHappen #MusicAndFood #CookingHacks #OMN #OregonMusicNews #Jazz #RichLayton #ToughTown #Harmonica #DukeOfJuke #Texas #Latte #Cappuccino #Blues #Swampadelic #Swampified #Coffee #CoffeeRecipes #LyleLovett #LucindaWilliams
Support the show
Welcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people - where anything can happen! On this next episode, the fabulous Jetty Swart, also known as Jet Black Pearl. Her bio says her “wacky songs sound like a mad hatter’s European tea party with a funky attitude.” Throw in Jetty on accordion, her Dutch heritage and French songwriter awards - and you’ve got yourself one hell of a show! Full Episode Link: https://mmk.martimendenhall.com/Jet-Black-Pearl-FullShe is cooking up one of her favorite childhood dishes, Jet’s Savory Spinach Power Pannekoek. A delicious, healthy and savory buckwheat pancake with spinach, gruyere cheese and walnuts. It’s definitely a recipe I’m going to cook at my next family gathering! Tune into the full Season 3 Episode 48 podcast and get to know the crazy, shining, beautiful . .. Jetty Swart - on the next episode of Marti’s Music Kitchen.
Welcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people - where anything can happen! On this next episode, the fabulous Jetty Swart, also known as Jet Black Pearl. Her bio says her “wacky songs sound like a mad hatter’s European tea party with a funky attitude.” Throw in Jetty on accordion, her Dutch heritage and French songwriter awards - and you’ve got yourself one hell of a show! She is cooking up one of her favorite childhood dishes, Jet’s Savory Spinach Power Pannekoek. A delicious, healthy and savory buckwheat pancake with spinach, gruyere cheese and walnuts. It’s definitely a recipe I’m going to cook at my next family gathering! So follow me into this great kitchen and get to know the crazy, shining, beautiful . .. Jetty Swart - on the next episode of Marti’s Music Kitchen.Jetty Swart Linkshttps://www.facebook.com/jetty.swart/https://www.facebook.com/jetblackpearl/ http://JetBlackPearl.com https://www.instagram.com/jet.black.pearl/ The NEW Marti’s Music Kitchen website:http://MartisMusicKitchen.net Marti’s Links!http://MartiMendenhall.comhttp://Patreon.com/MartiMendenhallMarti’s Music Kitchen Season 1 Cookbook!http://www.martismusickitchen.net/shop.html Jet’s Savory Spinach Power Pannekoek (Pancakes)Ingredients:• 1 cup buckwheat flour• 1 cup gluten-free all-purpose flour• 1/2 teaspoon salt• 2 cups milk / dairy free alternative• 4 large eggs• 1 tablespoon unsalted butter, melted and cooled• Vegetable oil or butterTopping:• Spinach leaves, cut in 4 pieces• 1/4 cup shredded Gruyère cheese• 16 Walnuts (whole or in pieces) Instructions:• In a large bowl, whisk together the buckwheat flour, gluten-free all-purpose flour, and salt.• In a separate bowl, whisk together the milk, eggs, and melted butter.• Pour the wet ingredients into the dry ingredients and whisk until just combined.• Heat a nonstick skillet or griddle over medium heat and lightly grease with vegetable oil or butter.• Pour batter onto the skillet to form a pancake.• Cook until bubbles form on the surface of the pancake and the edges start to look set, about 1-2 minutes.• Flip the pancake.• Draw a big vertical line on the pancake with the spinach, 4 or 5 walnuts and some of the shredded cheese.• Turn down the fire to medium and cover the pancake while cooking.• Cook for an additional 2 minutes until golden brown on both sides and the cheese melted on top.• Fold the pancake in 2.• Repeat with the remaining batter, adding more oil or butter as needed.• Serve the pancakes hot with your desired toppings.The milk, butter and eggs can be replaced by non-dairy alternatives.You can put a lot of different toppings. Think omelette! For instance (amount of topping per pancake):• 1/8 cup chopped red onion• 1/4 cup chopped red bell pepper• 1 ounce smoked salmon, slices or chopped• 1 tablespoon chopped fresh dill You can also add herbs in the pancake dough, like Herbes de Provence, or cumin/turmeric/cardamom/paprika for a more adventurous middle Eastern flavor (I used that with onion & eggplant the other day, very good, too).#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OregonMusicNews #Podcast #Season1Cookbook #QuickBites #WhereAnythingCanHappen #CookingHacks #OregonMusicNews #Jazz #JettySwart #JetBlackPearl #Accordion #wackysongs #FunkyMusic #WorldFamous #FrenchSongAwards #Dutch #DutchCooking #Pannekoke #SavoryBuckwheatPancakes #DutchPancakes Short Hashtags:#MartisMusicKit #MMK #MartiMendenhall #JettySwart #JetBlackPearl #Pannekoke #DutchPancakes #WackyMusic #Accordion
PODCAST PREVIEW: Welcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people - where anything can happen! On this next episode, a trio of fun, pajama-wearing, cider-drinking, talented women - The Cider Janes! From danceable, to haunting to singing along, Aliyih Bristol, Heather Schrock and Naomi LaViolette share their golden tones with a tight trio harmony that pulls you in to a full range of music. They share a deep friendship and an equal love of good food. Today, we are cooking up one of their most versatile dishes - the Panchanga Mama.Link to full show: https://links.mmkcookbook.com/The-Cider-JanesFind out more about this delicious dish - pickup a ton of great kitchen tips, and hear the Cider Janes perform LIVE on the podcast - on the next- Marti’s Music Kitchen. Cider Janes Linkshttps://www.facebook.com/theciderjaneshttps://www.naomilmusic.com/theciderjanes @theciderjanes for InstagramMarti’s Links!http://MartiMendenhall.comhttp://Patreon.com/MartiMendenhallMarti’s Music Kitchen Season 1 Cookbook!https://martimendenhall.com/cookbook-store.html#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OregonMusicNews #Podcast #Season1Cookbook #QuickBites #WhereAnythingCanHappen #CookingHacks #OregonMusicNews #Jazz #TheCiderJanes #MusicAmericana #VocalTrio #Folk #Pachangamama #RiceBowl #NaomiLaViolette #AliyihBristol #HeatherSchrock #ORSShort Hashtags:#MartisMusicKit #MMK #MartiMendenhall #TheCiderJanes #RiceBowl #Pachangamama
Welcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people - where anything can happen! On this next episode, a trio of fun, pajama-wearing, cider-drinking, talented women - The Cider Janes! From danceable, to haunting to singing along, Aliyih Bristol, Heather Schrock and Naomi LaViolette share their golden tones with a tight trio harmony that pulls you in to a full range of music. They share a deep friendship and an equal love of good food. Today, we are cooking up one of their most versatile dishes - the Panchanga Mama.So follow me into this wonderful kitchen - with a ton of great kitchen tips and two LIVE performances with the Cider Janes - on this episode of Marti’s Music Kitchen.The Cider Janes Linkshttps://www.facebook.com/theciderjaneshttps://www.naomilmusic.com/theciderjanes @theciderjanes for InstagramMarti’s Links!http://MartiMendenhall.comhttp://Patreon.com/MartiMendenhallMarti’s Music Kitchen Season 1 Cookbook!https://martimendenhall.com/cookbook-store.htmlPachangamama BowlsCreate a "salad bar" of these ingredients for your friends and family to load up in their bowls! Approximate amounts for 4 peopleRecommend cooking some of these in advance or making extra from another dinner/lunch during the week!Two Cups cooked brown riceOne cup cooked lentilsTwo Cups roasted broccoliTwo Cups roasted cauliflowerTwo Cups roasted sweet potatoesTwo Cups shredded kale (recommend massaging it with a little salt, lemon juice and EVOO)Half cup sliced scallionsHalf cup dried cranberriesOne cup kimchiOne cup pepitasOne avocado choppedOne pound of salmon - pan fried or BBQ'd on a grillYumm sauce! (Although a Green Goddess dressing would also work in a pinch!)The pepitas and kimchee are the most fun and surprising ingredients. The crunchy saltiness of the pepitas and the umame tartness of the kimchi make the dish really pop!To roast the cauliflower and broccoli, or the chopped sweet potato:Toss in olive oil, season with salt, pepper, onion powder and garlic powderPlace veggies on a cookie sheet and bake for 20-25 minutes in a 400 degree oven.Load up your bowls and go! All ingredients are optional of course, but we like it best with everything.#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OregonMusicNews #Podcast #Season1Cookbook #QuickBites #WhereAnythingCanHappen #CookingHacks #OregonMusicNews #Jazz #TheCiderJanes #MusicAmericana #VocalTrio #Folk #Pachangamama #RiceBowl #NaomiLaViolette #AliyihBristol #HeatherSchrock #ORS
Welcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people - where anything can happen!
On this next episode, we are talking with a man who expresses his passion for music through his saxophone - and his tap shoes - and drums and piano, flute and even the pot lids from his kitchen! Whatever he can find to express the rhythm that flows from him.
Full Episode Here: https://links.mmkcookbook.com/Shoehorn
In the kitchen, we make his go-to meal after a gig - Savory Bean Sauté and a Persimmon and Pumpkin Seed Salad. I’d never had persimmons and turns out - they’re delicious!
Shoehorn has made his way through over 30 countries, always tapping and playing his way into the local musical culture. Something to feed his hunger for multi-cultural diversity. He’s also known for inventing the Tappercussion e-tap electric tap dance instrument, which he has used on some of the six albums he has released over the years. Let me just say that Shoehorn is one interesting guy!
Find out more about Shoehorn, and hear him perform live on the show - on Episode 46 of Marti’s Music Kitchen.
Shoehorn’s Links! instagram: miconshoehorn facebook: M.C. Shoehorn, tap dancing saxophonist youtube: https://youtu.be/dRDh7YS3ocg (MC Shoehorn Conley) website: https://shoehornmusic.com/
Marti’s Links! http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook https://martimendenhall.com/cookbook-store.html
MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OregonMusicNews #Podcast #Season1Cookbook #QuickBites #WhereAnythingCanHappen #CookingHacks #OregonMusicNews #Jazz
Shoehorn #TapDancing #Jazz #Culture #SavoryBeanSaute #Persimmons #Saxophone
Welcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people - where anything can happen!
On this next episode, we are talking with a man who expresses his passion for music through his saxophone - and his tap shoes - and drums and piano, flute and even the pot lids from his kitchen! Whatever he can find to express the rhythm that flows from him.
In the kitchen, we make his go-to meal after a gig - Savory Bean Sauté and a Persimmon and Pumpkin Seed Salad. I’d never had persimmons and turns out - they’re delicious!
Shoehorn has made his way through over 30 countries, always tapping and playing his way into the local musical culture. Something to feed his hunger for multi-cultural diversity. He’s also known for inventing the Tappercussion e-tap electric tap dance instrument, which he has used on some of the six albums he has released over the years. Let me just say that Shoehorn is one interesting guy!
Find out more about Shoehorn, and hear him perform live on the show - on Episode 46 of Marti’s Music Kitchen.
Shoehorn’s Links! instagram: miconshoehorn facebook: M.C. Shoehorn, tap dancing saxophonist youtube: https://youtu.be/dRDh7YS3ocg (MC Shoehorn Conley) website: https://shoehornmusic.com/
Marti’s Links! http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook https://martimendenhall.com/cookbook-store.html
Persimmon Pumpkin Seed Salad Serves 4
INGREDIENTS ¼ cup red onion, minced Juice of 2 lemons 2 cups cabbage, thinly shredded 1-2 Fuyu persimmons, peeled and thinly sliced (a potato peeler works great!) 1 cup red lettuce greens, torn ¼ cup crumbled feta cheese ¼ cup pepitas (shelled pumpkin seeds) 2 tablespoons tahini 2 tablespoons balsamic vinegar 1 tablespoon olive oil Salt and pepper to taste
DIRECTIONS Soak onion in lemon juice for a few minutes. Combine with remaining ingredients and serve.
Savory Bean Sauté
ADVANCE DIRECTIONS Soak dried beans overnight: cover with water by 1-2 inches. Drain and rinse. (Quick soak: cover beans with water by 2 inches in large pot. Boil 5 minutes; remove from heat, let sit one hour.)
INGREDIENTS 2 tablespoons olive oil or butter 4 cloves garlic, chopped or 2 tablespoons garlic flakes ¼ cup onion, chopped 1 carrot, chopped ½ cup mushrooms, sliced 1 cup radish greens, chopped and blanched 1 cup dried mixed beans (should yield at least 2 cups when cooked) 1 tablespoon curry powder (S&B is recommended) 1-2 tablespoons soy sauce 3 cups rice, cooked If desired: salt, pepper, brewer’s yeast, grated cheese, hot sauce (Sabor Mineiro is recommended)
DIRECTIONS Cook soaked beans in water until tender. (Shoehorn loves his stove-top pressure cooker, but Instant Pot or stove-top boiling will do.) Blanch radish greens in boiling water. Strain and chop. Heat olive oil in skillet on medium-high heat. Add garlic, onion, carrot, mushrooms and radish greens, in that order. Turn heat to medium; saute 1 minute. Cover with beans; do not stir. Add curry powder and soy sauce. Stir when heated through and serve over rice. Season with any combination of salt, pepper, brewer’s yeast, grated cheese, or hot sauce, to taste.
MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OregonMusicNews #Podcast #Season1Cookbook #QuickBites #WhereAnythingCanHappen #CookingHacks #OregonMusicNews #Jazz
Shoehorn #TapDancing #Jazz #Culture #SavoryBeanSaute #Persimmons #Saxophone
Welcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people - where anything can happen! On THIS next episode, we’re making Penne al Ragù and Prosciutto Pizza Cotto - pizza in a pan - with internationally known singer-songwriter, Andrea Algieri. Andrea is the founding member of the internationally known band, Mbrascatu.
He has been honing both his cooking and musical expertise since he was a teenager - growing up - in Italy. For many years, he supported his musical dreams by working in kitchens all across the United States and Italy.
Now - with four studio albums under his belt, Andrea creates his knock-out dishes for lucky friends, family and Mbrascatu bandmates. How lucky are we to be in the kitchen with this guy?!
Find out ….how to blend sweet history of Italian cooking - with the flavors of the present - with Andrea Algieri - on the next episode - of Marti’s Music Kitchen.
Andrea’s Links! http://mbrascatu.com/ https://www.facebook.com/Mbrascatu https://www.instagram.com/mbrascatu/
Marti’s Links! http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook! https://martimendenhall.com/cookbook-store.html
The Recipes
Penne al ragù (4 people)
Equipment: Saute pan with room for sauce Medium Soup pot to cook pasta
Ingredients: 1 lb dry penne pasta, cooked 2/3 Tbs of extra virgin olive oil Half red onion, chopped Half glass of white wine (red is ok too) One pound of 80/20% ground beef 2 teaspoon of salt 1 15 oz can of organic tomato sauce 1/2 cup pasta water
Directions: Saute chopped red onion in olive oil and 1/2 cup wine until translucent Crumble in ground beef and salt. Cook until brown Add in tomato sauce and continue to simmer As the pasta cooks, spoon pasta water into sauce Pull the pasta out just under al dente, strain, and add to sauce Continue cooking until pasta reaches desired tenderness Serve with freshly grated parmesan and enjoy!
Prosciutto Pizza Cotto (Pizza in a pan) (serves 1)
Equipment: 1 small non-stick saute pan 1 cookie sheet Stovetop and broiler
Ingredients: Prepared pizza dough 2 Tbs of organic tomato sauce 1/2 tsp dried oregano 1 tsp extra virgin olive oil 1 slice prosciutto, cut into pieces 1/2 cup mozzarella cheese - cut into small chunks
Directions: Preheat stove burner to high Preheat broiler on high, placing rack 3/4 down in the oven Add ungreased cookie sheet into oven to heat Cut off enough dough to fit the saute pan **Important - do not add any oil to the pan Add dough into the center of the saute pan, gently pressing the dough to the edges of the pan, leaving approximately 1/4" of the pan exposed around the edges Spoon 2 tbs organic tomato sauce into center of dough and spread outward to edges Drizzle extra virgin olive oil into pan in a spiral pattern Add on pieces of prosciutto evenly across pizza Add on chunks of mozzarella evenly across pizza, as much or as little as you want Cook pizza on burner, gently pulling the edges down with spatula, until the dough browns and easily moves in the pan Using spatula, transfer the pizza to the cookie sheet in the oven Close oven door, but open to check every 30 seconds, using spatula to loosen the bottom and turn the pizza. Continue to cook, approximately 4 minutes, until edges are dark brown and pizza is bubbly Serve with food wine and repeat process for the rest of your hungry crew!
MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #Jazz #Season1Cookbook #QuickBites #WhereAnythingCanHappen #CookingHacks #OregonMusicNews
AndreaAlgieri #Mbrascatu #Pizza #Pasta #ItalianCooking #WorldMusic
VWelcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people - where anything can happen! On THIS next episode, we’re making Penne al Ragù and Prosciutto Pizza Cotto - pizza in a pan - with internationally known singer-songwriter, Andrea Algieri. Andrea is the founding member of the internationally known band, Mbrascatu.
WATCH FOR THIS FULL EPISODE WITH PIZZA AND PASTA RECIPES ON TUESDAY, SEPTEMBER 13th.
He has been honing both his cooking and musical expertise since he was a teenager growing up in Italy. For many years, he supported his musical dreams by working in kitchens all across the United States and Italy.
Now, with four studio albums under his belt, Andrea creates his knock-out dishes for lucky friends, family and Mbrascatu bandmates. How lucky are we to be in the kitchen with this guy?!
Find out ….how to blend sweet history of Italian cooking with the flavors of the present - with Andrea Algieri on the next episode of Marti’s Music Kitchen.
Be sure to check out our “Quick Bites” of this episode and highlights from the show - by subscribing to the Marti Mendenhall YouTube channel - be part of the first 1,000 subscribers! https://www.youtube.com/user/MartiMendenhall
Andrea’s Links! http://mbrascatu.com/ https://www.facebook.com/Mbrascatu https://www.instagram.com/mbrascatu/
Marti’s Links! http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook! https://martimendenhall.com/cookbook-store.html
MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #Podcast #Season1Cookbook #QuickBites #WhereAnythingCanHappen #CookingHacks #OregonMusicNews #Jazz
AndreaAlgieri #Mbrascatu #Pizza #Pasta #ItalianCooking #WorldMusic
Welcome to Marti’s Music Kitchen, the Fun Music & Food Podcast where anything can happen! On THIS next episode, we’re with the King of Coffee and Duke of Juke - Mr. Rich Layton.
Rich has been widely recognized by the International Blues and Cascade Blues Associations for his celebrated album, Salvation Road, which came out in 2019. But did you know that he is also well-known for his coffee? He hides a coffee-roasting machine in his house and treats band members and friends to espresso and fresh brew. Even Lyle Lovett has called Rich from the road to consult his expertise on coffee machine recommendations. Can you believe it?!
So give it a listen and roast some coffee with this roots rock front man - Rich Layton - Up next on Marti’s Music Kitchen. Available on all major podcast directories.
See Rich Layton in Action - with Quick Bites on https://www.youtube.com/martimendenhall
** SEE Duke of Juke’s Espresso Cheesecake Recipe Below
Rich Layton: https://richlayton.us/home https://open.spotify.com/artist/4vYbgITLpF9FUV8hjtdyfb https://music.apple.com/uy/artist/rich-layton-and-tough-town/id1456404863
Marti’s Links! http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook! https://martimendenhall.com/cookbook-store.html
Duke of Juke’s Espresso Cheesecake
SPECIAL EQUIPMENT: 10” spring form pan
INGREDIENTS CRUST: 1 1/2 cups digestive biscuits 1 1/2 tablespoon fine coffee grounds 1-2 dashes salt 6 tablespoons butter
FILLING: 4 8 oz. packages cream cheese -- softened 1 1/4 cup sugar 1/4 cup flour 3 oz espresso 2 teaspoons fine coffee grounds 4 eggs
GANACHE TOPPING: 2 tablespoons heavy cream 1 ½ ounces espresso flavored dark chocolate
DIRECTIONS: Preheat oven to 325°F. CRUST: Combine cookie crumbs, grounds, salt and butter in bowl of food processor; pulse until combined (crumbs should appear cohesive). Press onto bottom of greased 10" spring form pan. Bake approximately 10 minutes; set aside to cool. CHEESECAKE: Beat cream cheese in large bowl until smooth and creamy. Add sugar, flour, salt, coffee grounds and espresso; mix well. Add eggs, one at a time, beating well after each addition. Pour over crust. Place pan in a water bath (optional) and bake 1 1/2 to 2 hours or until center is almost set (check after 1 hour). Loosen cake from rim of pan--do not remove rim. Place in draft free location to cool to room temperature. Cover and chill overnight in refrigerator. Prior to serving, run non metal knife around edge of rim to completely loosen cheesecake.; set aside. GANACHE TOPPING: heat cream in small saucepan or microwave. Break chocolate into small pieces and add to heated cream and stir until melted. Drizzle over cheesecake. Serve and Enjoy!
MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #QuickBites #Recipes #Creative #WhereAnythingCanHappen #MusicAndFood #OMN #OregonMusicNews #RichLayton #ToughTown #Harmonica #DukeOfJuke #Texas #Latte #Cappuccino #Blues #Swampadelic #Swampified #Coffee #CoffeeRecipes #LyleLovett #LucindaWilliams #EspressoCheesecake
PREVIEW:
Welcome to Marti’s Music Kitchen, the Fun Music & Food Podcast where anything can happen! On the next episode, we’re with the King of Coffee and Duke of Juke - Mr. Rich Layton.
WATCH FOR THIS FULL EPISODE AND ESPRESSO CHEESECAKE RECIPE ON TUESDAY, AUGUST 16
Rich has been widely recognized by the International Blues and Cascade Blues Associations for his album, Salvation Road, which came out in 2019. But did you know - that he is also well-known for his coffee? He hides a coffee-roasting machine in his house and treats band members and friends to espresso and fresh brew. Even Lyle Lovett has called Rich from the road - to consult his expertise on coffee machine recommendations.
“The one rule around here is you don’t leave coffee. So on rehearsal nights … I make a pot of coffee and it’s like I don’t want anybody to leave until all the coffee’s gone!”
Find out more secrets of this multi-talented roots rock front man, Rich Layton - on the next Marti’s Music Kitchen - on the Marti Mendenhall YouTube channel and Oregon Music News.com
Be sure to check out our “Quick Bites” of this episode and highlights from the show - by subscribing to the Marti Mendenhall YouTube channel - be part of the first 1,000 subscribers! https://www.youtube.com/user/MartiMendenhall
Rich Layton: https://richlayton.us/home https://open.spotify.com/artist/4vYbgITLpF9FUV8hjtdyfb https://music.apple.com/uy/artist/rich-layton-and-tough-town/id1456404863
Marti’s Links! http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook! https://martimendenhall.com/cookbook-store.html
MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #QuickBites #Creative #WhereAnythingCanHappen #MusicAndFood #CookingHacks #OMN #OregonMusicNews #Jazz #RichLayton #ToughTown #Harmonica #DukeOfJuke #Texas #Latte #Cappuccino #Blues #Swampadelic #Swampified #Coffee #CoffeeRecipes #LyleLovett #LucindaWilliams
Welcome to Marti’s Music Kitchen, the Fun cooking podcast with creative people, where anything can happen!
Marti’s guest on this episode will be Jenny Conlee. You might know her from The Decemberists or from her many solo ventures, but in today’s kitchen she is a gardener, self-proclaimed music geek and chef.
Listen to the Full Podcast Here: https://mmk.martimendenhall.com/Jenny-Conlee-Full-Podcast
We’re making a rich and healthy Borshch, absolutely packed with vegetables from Jenny’s garden. This episode is loaded with cooking hacks, stories and music - featuring a LIVE performance from Jenny!
Be sure to check out our “Quick Bites” of Jenny’s LIVE performances and highlights from the show - by subscribing to the Marti Mendenhall YouTube channel - be part of the first 1,000 subscribers!
https://www.facebook.com/JennyConleemusic/
http://www.decemberists.com/
https://jennyconlee.com/
#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #QuickBites #QuickBitesPodcast #Creative #WhereAnythingCanHappen #JennyConlee #Decemberists #PolishFood #Babcia #Accordion #MusicGeek #Idplmal #MusicTheory #SummerSoup #gardening #CookingHacks
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Welcome to Marti’s Music Kitchen, the Fun Music & Food Podcast where anything can happen! Today, we’re in the kitchen of Portland legend Jenny Conlee, who you might know from The Decemberists or any number of other ventures on the side (The Minus 5, Casey Neill and the Norway Rats, Black Prairie etc); but on this episode of Marti’s Music Kitchen, she’s also a gardener, a self-proclaimed music geek, and chef.
As Jenny tells stories about being on tour, her family, and so much more, she’s also going to walk us through cooking Borshch, packed with fresh veggies straight out of her garden.
Listen along to learn some cooking hacks, experience stories, and hear some great live music on this episode of Marti’s Music Kitchen!
RECIPE
ingredients:
2 lbs uncooked red beets, peeled
2 carrots
2 celery sticks
3 tbsp. butter (or olive oil for vegan soup)
2 onions
2 garlic cloves chopped
4 tomatoes, peeled, seeded and chopped (or a 12oz can of diced tomatoes)
1 tea ball or piece of muslin tied with a string
1 bay leaf
4 cloves
8 peppercorns
5 cups veggie broth
1 lemon, juiced
salt and pepper
optional: sour cream, dill, and boiled eggs for garnish
Cooking:
1. Chop the beets, carrots, and celery into small pieces.
2. Melt the butter in a large pan, add the onions and cook over low heat for 5 minutes
3. Add the beets, carrots, and celery and cook for 5 more minutes, stirring occasionally.
4. Add the garlic and tomatoes to the pan and cook while stirring for 2 minutes.
5. Place the bay leaf, cloves, and peppercorn in a tea ball or piece of muslin.
6. Add the tea ball to the pan with the stock.
7. Bring to a boil, reduce heat and simmer covered for 75 minutes.
8. Stir in the lemon juice and season with salt and pepper.
9. Garnish how you like.
This soup makes 8 big servings and can be served hot or cold.
Jenny Conlee:
https://www.facebook.com/JennyConleemusic/
http://www.decemberists.com/
https://jennyconlee.com/
http://blackprairie.com/
Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook!
https://martimendenhall.com/cookbook-store.html
#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #QuickBites #QuickBitesPodcast #Creative #WhereAnythingCanHappen #JennyConlee #Decemberists #TheDecemberists #BlackPrairie #VoyagersWithoutTrace #TheKid #Piano Borshch #Borscht #PolishFood #Babcia #Accordion #MusicGeek #Idplmal #MusicTheory #SummerSoup #gardening #CookingHacks
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Welcome to Marti’s Music Kitchen! Today we’re joined by our guest Dr. Dylan Dean, a busy man just brimming with creative drive. He spent nearly a decade with the local Indie Euro band Mbrascatu. Dylan has released three albums and several singles in different languages since 2021!
Dylan and his family love to cook! On today’s episode of MMK, Dylan talks us through frittatas and crepes, showing us how you can make something delicious, filling, AND healthy for breakfast.
“What I like about that is life is not made with frets. ..... Life IS fretless.”
Give a list as he and Marti perform LIVE - and check out the video on YouTube - or on our patreon at patreon.com/MartiMendenhall!!
Dylan Dean!
https://music.apple.com/us/artist/dylan-dean/1025091827
https://open.spotify.com/artist/6VAtZUtMHDLO3n7vuQNZSy
https://www.youtube.com/channel/UC7NGHogYeyS33dva0mLSelQ
Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook!
https://martimendenhall.com/cookbook-store.html
For all recipes, visit Oregon Music News:
https://www.oregonmusicnews.com/dr-den-dylan-martis-music-kitchen42
#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #Breakfast #Frittata #Crepes #MusicAndFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #Art #Painting #DylanDean #DDMP #LebaneseFood #violin #MarkPowers
Support the show
Welcome to Marti’s Music Kitchen! Today we’re joined by our guest Dr. Dylan Dean, a busy man just brimming with creative drive. He spent nearly a decade with the local Indie Euro band Mbrascatu. Dylan has released three albums and several singles in different languages since 2021!
Dylan and his family love to cook! On today’s episode of MMK, Dylan talks us through frittatas and crepes, showing us how you can make something delicious, filling, AND healthy for breakfast.
“What I like about that is life is not made with frets. ..... Life IS fretless.”
Give a list as he and Marti perform LIVE - and check out the video on YouTube - or on our patreon at patreon.com/MartiMendenhall!!
Dylan Dean! https://music.apple.com/us/artist/dylan-dean/1025091827 https://open.spotify.com/artist/6VAtZUtMHDLO3n7vuQNZSy https://www.youtube.com/channel/UC7NGHogYeyS33dva0mLSelQ
Marti’s Links! http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook! https://martimendenhall.com/cookbook-store.html
EQUIPMENT: 2 medium cast iron skillets Mortar and pestle (or food processor)
INGREDIENTS:
FRITTATA– Kerrygold Butter - lots Olive Oil - 2 tbs Sweet potatoes/yams - 1 large or 2 small 1 1” thick slice virginia ham steak Spinach - two good handfuls Fresh rosemary - two sprigs As much garlic/garlic sauce as your heart desires 5-6 eggs Goat cheese Parmesan cheese
CREPES– Kerrygold Butter - 3tbs melted but not too hot!, plus a little Eggs - 2 Water - 1 cup Milk - 1 cup Flour - 2 cups Nutmeg - a sprinkle (optional) Vanilla or almond extract - 1tsp Creme Fraiche Honey
CREPE FILLING– Pistachios - 3 or 4 handfuls, chopped Cardamom pod - 1 (one) Sugar - 1tbs
DIRECTIONS:
FRITTATA-
Pre-heat one skillet on medium heat. Add 2 pads of butter and 2 tbls of olive oil and heat up. Cube sweet potatoes/yams, and the ham steak, into tiny, bite-size pieces (0.5cm or so!) Add potatoes to hot skillet and gently stir and flip (or as Dylan says, “flippy floppy”) until coated and softening. Add ham, continue with the flippy floppy. Chop spinach and rosemary. Add to pan once ham is browned. Add “deliberately unmeasured” amounts of Karam’s Garlic Sauce (or sub garlic) to your heart’s desire! Whisk 5-6 eggs and distribute them evenly in the pan. Resist urge to do anything else to it and just let it sit, covered, for 8-10 minutes (until the eggs in the center of the pan are hardening). Turn off heat and let sit, covered, for a couple minutes. Remove lid, then add sprinkles of goat cheese and shredded parmesan Serve!
CREPE FILLING–
Finely chop pistachios in food processor Grind cardamom pod with mortar and pestle (or a food processor if you don’t have one!) Mix together ground cardamom, pistachio, and 1tbs of sugar
CREPES–
Preheat second skillet with 2 pads butter In a bowl, mix eggs, water, milk, flour and nutmeg (and optional vanilla or almond flavoring) Whisk until smooth and runny Pour 1/3rd cup of the mix on pre-heated skillet Let bottom start to cook and spread the runny dough with a spatula on top as far along the pan as you can, making the widest “crepe-frisbee” possible Flip once it comes easily off the skillet (some people prefer it doughy, some prefer it with a little char, it’s up to you!) Transfer to a plate. Add two spoonfuls of the pistachio filling and roll into the classic crepe-shape Dress with two spoonfuls of creme fraiche. Drizzle with your favorite honey Add a bonus dash of nutmeg for both aesthetic and taste!
TIPS from DYLAN DEAN:
Mix the crepe dough in a tupperware container and store in fridge for up to 3 days Pre-chop the veggies ahead and store in fridge (except for the spinach, as it doesn’t keep) Pre-warming the skillets are important for both recipes
MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #Breakfast #Frittata #Crepes #MusicAndFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #Art #Painting #DylanDean #DDMP #LebaneseFood #violin #MarkPowers
Welcome to Marti’s Music Kitchen! On today’s MMK Preview, we’re joined by our guest Dr. Dylan Dean, a busy man just brimming with creativity and drive. He’s recorded three albums in multiple languages (and several singles) in his kitchen since 2021, where he also shows off his cooking skills!
Coming from a Lebanese background, where food was central to pretty much everything, Dylan considers himself and his family to all be improv artists around the stove, grill or open fire..whenever food presents itself. He and his wife’s favorite thing to share with their friends is an “epic” meal in their home.
Watch for the full episode on May 31st and this outstanding interview featuring a Savory Butternut Squash Breakfast Frittata and healthy sweet and delicious Pistachio Crepes.
Dylan Dean! https://music.apple.com/us/artist/dylan-dean/1025091827 https://open.spotify.com/artist/6VAtZUtMHDLO3n7vuQNZSy https://www.youtube.com/channel/UC7NGHogYeyS33dva0mLSelQ
Marti’s Links! http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook! https://martimendenhall.com/cookbook-store.html
MartisMusicKit #MMK #MartiMendenhall #MusicIndustry #Industry #Food #Music #Podcast #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #Art #Painting #Artist #DylanDean #DDMP #LebaneseFood #violin #violinist #MarkPowers
On Episode 41 of Marti’s Music Kitchen, the Fun Cooking Podcast with Creative People, where anything can happen, we’re joined in the kitchen by a shining star of audio engineers, Tony Huerta - the production-managing, audio-engineering, singing and beatboxing extraordinaire! Tony is currently the Production Manager and Audio Engineer for Grammy award-winning acapella group Take 6, and you may also know him as the professional singer and beatboxer, who led the acapella group Urban Method to the finals of the NBC show, The Sing Off.
“As a Dad, if you talk about the food like you don’t like it, then they will automatically not like it…..and that’s how I raise my kids. So they eat everything I put on the table.”
A little-known fact about Tony however, is that he LOVES to cook - especially for his kids! On the MMK menu today? Tony’s very own recipe for Salmon Oscar with a side of cheesy Parmesan Mushrooms.
Are you hungry?! Let’s get cooking with Tony Huerta… in Marti’s Music Kitchen!
Check out the full podcast with recipe here!
https://soundcloud.com/martismusickitchen/mmk-s3-41-tony-huerta-production-manager-take-6-salmon-oscar-and-parmesan-mushrooms?utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing
Find Tony Online: http://www.sonicaudiopro.com/about/tonyhuerta/ https://www.facebook.com/tonysonic https://www.instagram.com/tonyhuertasound/
Follow Marti & Support Marti’s Music Kitchen! http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Buy the Marti’s Music Kitchen Season 1 Cookbook https://martimendenhall.com/cookbook-store.html
MartisMusicKit #MMK #MartiMendenhall #MusicIndustry #Industry #Food #Music #Podcast #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #TonyHuerta #TheSingOff #acapella #Take6 #sonicaudiopro #soundengineer #sounddesign #UrbanMethod #StevieWonder #AmyGrant #SalmonOscar #mushrooms
Today on Marti’s Music Kitchen, the Fun Cooking Podcast with Creative People, where anything can happen, we’re joined in the kitchen by a shining star of audio engineers. Tony Huerta - the production-managing, audio-engineering, singing and beatboxing extraordinaire.
Tony is currently the Production Manager and Audio Engineer for the Grammy award-winning acapella group Take 6, and has previously worked with notable acts like Stevie Wonder, Quincy Jones, Amy Grant, and Brian McKnight…but that’s just the start of the list!
You may also know Tony as the professional singer and beatboxer, who led his acapella group Urban Method to the finals of the NBC show, The Sing Off.
“As a Dad, if you talk about the food like you don’t like it, then they will automatically not like it…..and that’s how I raise my kids. So they eat everything I put on the table.”
A little-known fact about Tony however, is that he LOVES to cook - especially for his kids! On the MMK menu today? Tony’s very own recipe for Salmon Oscar; a quick, simple dinner of salmon and crab over angel hair pasta with a side of cheesy Parmesan Mushrooms.
Are you hungry?! Let’s get cooking with Tony Huerta… in Marti’s Music Kitchen!
Find Tony Online: http://www.sonicaudiopro.com/about/tonyhuerta/ https://www.facebook.com/tonysonic https://www.instagram.com/tonyhuertasound/
Follow Marti & Support Marti’s Music Kitchen! http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Buy the Marti’s Music Kitchen Season 1 Cookbook https://martimendenhall.com/cookbook-store.html
Tony Huerta’s Salmon Oscar
INGREDIENTS: 2-3 salmon filets 1 tsp Salt 1 tsp pepper 1 tsp lemon pepper 1 tsp oregano 1 tbsp olive oil 1 batch angel hair pasta One large glass (8-10 oz) dry white wine King crab, ½ cup per filet
1 lb white mushrooms ¼ cup (¼ stick) butter Salt and pepper to taste ¾ cup parmesan cheese or more to taste
DIRECTIONS: Bring a large pot of water to a boil. cook the angel hair pasta.
At the same time, heat a large skillet with olive oil in it. Season the salmon filets on both sides with the salt, pepper, oregano, and lemon pepper. Sear the salmon on high heat on the non-skin side. Turn over the filets so the skin side is down. Add one large glass of wine and cover immediately. Reduce heat to medium. Cook for about 10 minutes or until the desired doneness is achieved.
Shred the crab meat and place in the wine reduction just enough to warm it slightly. Remove and strain the pasta and add a slight amount of olive oil to keep it from sticking. Serve the pasta onto a plate, place the salmon on top, and pour the white wine reduction over both. Then add the crab meat on top.
Serve with cooked mushrooms and Enjoy!
DIRECTIONS FOR PARMESAN MUSHROOMS:
In a skillet, put 1/4 stick of butter and warm over medium heat. Add washed and cut mushrooms. Add salt and pepper. Add a generous amount of shredded fresh parmesan cheese, although pre-shredded parmesan works well. Cook over medium -high heat for about 15 minutes. Do not stir. Let the cheese get crusty on the bottom of the pan.
Serve with Salmon Oscar
MartisMusicKit #MMK #MartiMendenhall #MusicIndustry #Industry #Food #Music #Podcast #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #TonyHuerta #TheSingOff #acapella #Take6 #sonicaudiopro #soundengineer #sounddesign #UrbanMethod #StevieWonder #AmyGrant #SalmonOscar #mushrooms
On today’s episode of Marti’s Music Kitchen, the Fun Cooking Podcast with Creative People where anything can happen, we’re taking a trip to NE Portland to visit new friends Rachel Brashear and Aaron Tomasko at their food-cart Sweet Lorraine’s Latkes and More. Rachel and Aaron are both accomplished musicians with several albums under their creative umbrella, including a new release that just hit the air this March!
“We don’t really have this interest in reinventing anything. We want to keep these things alive so they don’t get lost in history,” says Rachel.
On MMK’s first ever episode recorded inside a food-cart, they’re showing Marti how they perfected the art of the knish - a traditional Jewish snack - in more ways than just one! Listen along as they discuss songwriting, cooking, family and the creativity of them all.
Check out the full podcast with recipe here! https://mmk.martimendenhall.com/Podcast-Rachel-Brashear-Aaron-Tomasko-Knish
Aaron, Rachel & Sweet Lorraine’s https://www.facebook.com/SweetLorrainesLatkes/ https://rachelbrashear.bandcamp.com/ https://soundcloud.com/aarontomasko
Follow Marti & Support Marti’s Music Kitchen! http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Buy the Marti’s Music Kitchen Season 1 Cookbook https://martimendenhall.com/cookbook-store.html
MartisMusicKit #MMK #MartiMendenhall #MusicIndustry #JewishFood #ComfortFood #NewYorkStyle #Knish #TraditionalJewishFood #SweetLorraines #Latke #AaronTomasko #RachelBrashear #Industry #Food #Music #Podcast #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #Knish #CaveSong #Songwriting #Oklahoma #Family #podcastpreview
On this episode of Marti’s Music Kitchen, the Fun Food Podcast with Creative People where anything can happen, we’re taking a trip to NE Portland to visit new friends Rachel Brashear and Aaron Tomasko at their food-cart, Sweet Lorraine’s Latkes and More. Rachel and Aaron are both accomplished musicians with several albums under their creative umbrella, including a new release that just hit the air this March!
Music aside, the pair have created a menu out of a longing for traditional, New York-style Jewish food at Sweet Lorraine’s, aptly named after Aaron’s grandmother. This is where their passion for creating delicious food truly shines!
“We don’t really have this interest in reinventing anything. We want to keep these things alive so they don’t get lost in history,” says Rachel.
On MMK’s first ever episode recorded inside a food-cart, they’re showing Marti how they perfected the art of the knish - a traditional Jewish snack - in more ways than just one! Listen along as they discuss songwriting, cooking, family and the creativity of them all!
Aaron, Rachel & Sweet Lorraine’s https://www.facebook.com/SweetLorrainesLatkes/ https://rachelbrashear.bandcamp.com/ https://soundcloud.com/aarontomasko
Follow Marti & Support Marti’s Music Kitchen! http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Buy the Marti’s Music Kitchen Season 1 Cookbook https://martimendenhall.com/cookbook-store.html
RECIPE
Knish Crust ingredients:
2 ½ cups flour 1 tsp baking powder ½ tsp salt 1 large egg 1 tsp vinegar ½ cup canola oil ½ cup water
Filling Ideas: Mashed potatoes and onion Ground beef and onion Vegetables Farmer’s cheese, real cherry pie filling, cream cheese and sugar Any kind of fruit
Instructions: Preheat oven to 375. Combine dry ingredients first, then add wet ingredients, mixing thoroughly until a dough is formed. If it’s oily, that’s okay! Wrap the dough in plastic, place it in a bowl, and refrigerate from anywhere between an hour to a full night.
While the dough chills, prepare your favorite mashed potato & onion recipe - just make sure the potato mixture isn’t too wet, or your knish won’t hold together! Let the potato filling cool and dry - preferably cooling overnight in the fridge.
When the crust and filling are ready, use a rolling pin to roll the dough out as thin as you possibly can in the shape of a rectangle. This is a little like making a jelly roll. Once you can see through the dough (without any rips!) spoon the potato mixture (or whatever you might be adding) along the front edge of the dough.
You’re going to roll them up from this edge - this is the tricky part! There are a few different ways - Rachel makes them in pairs, getting two knish per roll. This way, the knish has a nice top and bottom crust. Some people prefer to make a singular long roll and twist them apart. Find out what works best for you!
Once your knish is in a shape that you like, apply an egg wash and bake on a cookie sheet until golden brown. In a convection oven, this takes about 25 minutes. In a traditional oven, it’s more like 35-40 minutes.
Enjoy with deli mustard or add a topping like gravy or cheese.
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Welcome to this Marti’s Music Kitchen PREVIEW, the Fun Cooking Podcast with Creative People, where anything can happen!
In the kitchen we have the powerful duo Mark and Autumn Powers with Grandma Irene’s Hamm & Cabbage hearty comfort-food soup. Other topics include Halloween, Art, Drawing, Drumming, Travel, Cooking, Recipes, Singing and a Live Performance!
Mark, an author, teacher, and drummer, who has shared the stage with the likes of Cheap Trick’s Rick Nielsen and The Afrodisiacs. On top of that, he records with the Portland-based American rock band, Floater.
Autumn is a former elementary school teacher, an amazing artist, and has written over 15 published books!
Full episode: https://mmk.martimendenhall.com/Mark-and-Autumn-Powers-Interview
“She would make this one week out of the month on Sunday and the whole family would come over. She would feed all of us with it,” says Autumn. “No matter what tension was happening in the family, it didn’t matter. We would just show up for Sunday dinners and she just fed everybody. Every time I make it, I think of her.”
Subscribe on YouTube, iTunes, Soundcloud and all major podcast outlets!
https://autumnpowers.com/about-me/ https://www.amazon.com/Autumn-Linde/e/B00YIDPRY4
https://www.instagram.com/markpowers/ https://www.facebook.com/powersdrums https://twitter.com/markpowers https://www.youtube.com/watch?v=IqqkZdGjqG8 https://www.amazon.com/kindle-dbs/entity/author/B00HTSBA1Y
http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook https://martimendenhall.com/cookbook-store.html
MartisMusicKitc #MMK #MartiMendenhall #MusicIndustry #Soup #CheapTrick #Afrodisiacs #MarkPowers #AutumnPowers #Industry #Food #Music #Podcast #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #Drumming #Percussion #Art #Drawing #AmazonBooks
Welcome to this Marti’s Music Kitchen PREVIEW, the Fun Cooking Podcast with Creative People, where anything can happen!
In the kitchen we have the powerful duo Mark and Autumn Powers with Grandma Irene’s Hamm & Cabbage hearty comfort-food soup. Other topics include Halloween, Art, Drawing, Drumming, Travel, Cooking, Recipes, Singing and a Live Performance!
Mark, an author, teacher, and drummer, who has shared the stage with the likes of Cheap Trick’s Rick Nielsen and The Afrodisiacs. On top of that, he records with the Portland-based American rock band, Floater.
Autumn is a former elementary school teacher, an amazing artist, and has written over 15 published books!
Full episode: https://mmk.martimendenhall.com/Mark-and-Autumn-Powers-Interview
“She would make this one week out of the month on Sunday and the whole family would come over. She would feed all of us with it,” says Autumn. “No matter what tension was happening in the family, it didn’t matter. We would just show up for Sunday dinners and she just fed everybody. Every time I make it, I think of her.”
Subscribe on YouTube, iTunes, Soundcloud and all major podcast outlets!
https://autumnpowers.com/about-me/
https://www.amazon.com/Autumn-Linde/e/B00YIDPRY4
https://www.instagram.com/markpowers/
https://www.facebook.com/powersdrums
https://twitter.com/markpowers
https://www.youtube.com/watch?v=IqqkZdGjqG8
https://www.amazon.com/kindle-dbs/entity/author/B00HTSBA1Y
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook
https://martimendenhall.com/cookbook-store.html
#MartisMusicKitc #MMK #MartiMendenhall #MusicIndustry #Soup #CheapTrick #Afrodisiacs #MarkPowers #AutumnPowers #Industry #Food #Music #Podcast #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #Drumming #Percussion #Art #Drawing #AmazonBooks
Support the show (https://patreon.com/martimendenhall)
Welcome to Marti’s Music Kitchen, the Fun Cooking Podcast with Creative People, where anything can happen! In the kitchen today, we have the powerful duo Mark and Autumn Powers. Mark, an author, teacher, and drummer. Autumn is a former elementary school teacher, an amazing artist, and has written over 15 published books!
“She would make this one week out of the month on Sunday and the whole family would come over. She would feed all of us with it,” says Autumn. “No matter what tension was happening in the family, it didn’t matter. We would just show up for Sunday dinners and she just fed everybody. Every time I make it, I think of her.”
Mark and Autumn are a unique and talented couple, and BOY can they cook! Today, they’re sharing “Grandma Irene’s Ham & Cabbage,” a simple, hearty soup recipe passed down through the generations in Autumn’s family.
Come along with Marti as she makes some new friends, and follow along to make this dish in YOUR kitchen.
https://autumnpowers.com/about-me/ https://www.amazon.com/Autumn-Linde/e/B00YIDPRY4
https://www.instagram.com/markpowers/ https://www.facebook.com/powersdrums https://twitter.com/markpowers https://www.youtube.com/watch?v=IqqkZdGjqG8 https://www.amazon.com/kindle-dbs/entity/author/B00HTSBA1Y
http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook https://martimendenhall.com/cookbook-store.html
Grandma Irene’s Ham & Cabbage, A Hearty Comfort-food Soup EQUIPMENT: 1 large stock/soup pot, Or crockpot
INGREDIENTS: 4 cups of water 2 quarts of vegetable broth One ham hock One whole cabbage, chopped 5-6 medium carrots, chopped 1 Medium bag of baby red potatoes, halved 2 lbs. Ham, chopped Salt & Pepper to taste
DIRECTIONS: 1. Put broth, water, and ham hock in a large stock/soup pot and set to low heat 2. Chop cabbage, carrots, and ham, and cut red potatoes in half 3. Add prepared veggies and ham to the pot 4. Cook, covered, on low for 5 to 6 hours, stirring occasionally 5. Add salt and pepper as desired to taste ** If using crockpot, cook on low 6-8 hours
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That’s RIGHT baby, it’s SEASON THREE of MARTI’S MUSIC KITCHEN! If you’ve been around since the beginning, THANK YOU! And if you’re new here, don’t forget to give the podcast a listen and patreon.com/MartiMendenhall a peek, would you kindly?
We’re in the kitchen on this momentous day with Pete Peterson, orchestrator extraordinaire and Portland’s go-to recording artist for saxophone and woodwind instruments. He’s a member of the Harry James Orchestra, has been featured on film soundtracks, and has toured nationally with several bands. Pete is also well-known for his cooking expertise, especially behind the grill!
Listen to the full episode here: https://mmk.martimendenhall.com/EP38-Pete-Petersen-Beef-Wellington
“I was fortunate enough to get to tour with some bands that went all over the country, so every place I went I would sample their barbecue and go ‘oh wow, this is really good’! I’d come back with ideas and I’d go out to my smoker and just experiment and practice and try to see what I can come up with. You know, barbecue is kind of the universal language of American cooking!”
Today’s recipe is a beef wellington with a touch of bourbon and an addition of a few other sensuous flavors to really make your mouth water. Follow along with Marti to learn the trick to making Pete Peterson’s very own Beef Wellington in your very own kitchen!
http://PetePetersen.com WATCH Pete make the marinade! https://youtu.be/jzvhBliWDxo
GET THE SEASON 1 COOKBOOK HERE: https://martimendenhall.com/cookbook-store.html
http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
MartisMusicKitchen #MMK #MartiMendenhall #MusicIndustry #PetePeterson #HarryJamesOrchestra #barbecue #beefwellington #travel ##Industry #Food #Music #Podcast #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews #Jazz #BBQ #Podcast #Season1Cookbook
That’s RIGHT baby, it’s SEASON THREE of MARTI’S MUSIC KITCHEN! We’re in the kitchen with Pete Peterson, orchestrator and Portland’s go-to recording artist for sax and woodwinds. He’s a member of the Harry James Orchestra and is well-known for his cooking expertise behind the grill!
“I toured with some bands that went all over the country, so every place I went I would sample their barbecue … I’d come back with ideas and I’d go out to my smoker and just experiment and practice and try to see what I can come up with. …barbecue is kind of the universal language of American cooking!”
Today’s recipe is a beef wellington with a touch of bourbon. Pete’s recipe calls for slow-cooking the beef and adding in the sensuous flavors of mushrooms, shallots, and other good secrets all before wrapping it in prosciutto and bread dough and baking it to a perfect, delicious golden brown.
http://Petepetersen.com WATCH the Marinade on this video! https://youtu.be/jzvhBliWDxo
http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook https://martimendenhall.com/cookbook-store.html
Smoked Tri Tip Wellington
Prep time: 12 to 24 hours Cook time: 3-5 hours (smoke) plus 35-40 minutes (bake)
Ingredients
1 medium to large Tri-tip roast
Marinade: 1/4 cup Worcestershire 1/4 cup olive oil 1/4 cup balsamic vinegar McCormick’s Montreal Steak Seasoning Optional: 1 tsp Knorr “Deep Smoke” liquid seasoning if searing instead of smoking
Dry Rub: 2 tablespoons each of: Onion powder Dry mustard Brown sugar Black pepper Paprika 1 tablespoon garlic powder 1 teaspoon sea salt Cayenne pepper or red pepper flakes to taste
Duxelle: 4 tablespoons butter (half stick) 1 tablespoon olive oil 1 to 2 pounds mushrooms 1 medium-sized shallot 2-4 garlic cloves Bourbon whiskey
Dough wrap 2 to 3 cans of Pillsbury crescent rolls 2 packages prosciutto 1 egg
Marinade: 1 day before:
Whisk marinade until incorporated. Marinate meat overnight.
Prep the smoker for cooking between 225-250 degrees. Hardwoods (oak, maple) and fruitwoods (apple, cherry) make the most flavorful smoke. Dry Rub: Combine all dry ingredients. Reserve 1 to 2 tablespoons for later. Cover marinated meat with dry rub. Smoke for 3 to 5 hours to internal temperature of 150. Then wrap in foil.
Pro tip: the meat will be fully cooked but still tough; you may continue cooking for additional tenderness or remove from heat. Keep in 225-degree heat wrapped in foil to internal temp of 180-190 for fall-apart tender.
Optional: No smoker? The meat may be seared in a high-heat skillet. Follow the above instructions for marinade and dry rub, then sear the meat on all sides in a hot skillet with oil. The final product will be rarer, but still full of flavor!
Duxelle: Put mushrooms, shallots, and garlic in a food processor. Melt butter and olive oil in a skillet. Add mushroom paste and 2 tablespoons of dry rub. Add 1 shot of bourbon; cook this mixture until most of the liquid reduces. Remove from heat and set aside.
Dough and assembly:
Layer a baking sheet with parchment paper. Spread triangles of crescent dough on parchment to create a base of dough. Layer prosciutto on dough, then spoon a layer of duxelle on prosciutto. Remove the meat from foil and lay it on top of this base layer. Coat the rest of the surface of meat with duxelle, add a layer of prosciutto and cover with the rest of the crescent dough. Beat 1 egg to make egg wash; brush the egg wash onto the outside of the dough.
Bake at 350 for 35 to 45 minutes until outside is golden brown. Remove from oven and serve. (Pro-tip: slice thin slices against the grain for maximum tenderness!)
MartisMusicKitchen #MMK #MartiMendenhall #PetePeterson #HarryJamesOrchestra #barbecue #beefwellington #Food #Podcast #Recipes #OregonMusicNews #Jazz #BBQ #Cookbook
What’s today? COOKIE DAY! Welcome to Marti’s Music Kitchen, the Fun Food Podcast, where anything can happen!
Full Episode Here:https://mmk.martimendenhall.com/Trina-Davidian-Bear-In-Pool-Cookies
Today, we’re in sunny California! Marti’s joined by guest Trina Davidian, owner of King Henry’s, a family-owned company that delivers custom trail mixes, nuts, candy, and other sweet snacks to stores all across North America. On this episode, Trina lets Marti in on a super-secret recipe of her Mom’s - Cranberry Delight Oatmeal Cookies!
“I have cookies in the oven and I’ve taken a batch out. And all of a sudden I see the bear puts his paw on the screen door as if he wants to come into the kitchen,” says Trina.
“He was trying to come in from the smell of the cookies!” say Marti and Trina at the same time.
“Yes,” says Trina, “from the smell of my Mom’s cookies! It was hilarious!”
Trina started Kin Henry’s in Portland, Oregon in 1989 and has since become the ONLY certified Woman-Owned Business in Manufacturing and Rebagging in the United States!
Come along with Marti to find out how a love of music and a passion for food has contributed to Trina’s outstanding success...today on Marti’s Music Kitchen!
https://kinghenrys.com/
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall
#MartisMusicKitchen #MMK #MartiMendenhall #KingHenrys #WomanOwnedBusiness #TrinaDravidian #PortlandBusiness #Industry #Food #Music #Podcast #Baking #Cookies #OatmealCookies #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews
Support the show (https://patreon.com/martimendenhall)
What’s today? COOKIE DAY! Welcome to Marti’s Music Kitchen, the Fun Food Podcast, where anything can happen!
Today, we’re in sunny California! Marti’s joined by guest Trina Davidian, owner of King Henry’s, a family-owned company that delivers custom trail mixes, nuts, candy, and other sweet snacks to stores all across North America. On this episode, Trina lets Marti in on a super-secret recipe of her Mom’s - Cranberry Delight Oatmeal Cookies!
“I have cookies in the oven and I’ve taken a batch out. And all of a sudden I see the bear puts his paw on the screen door as if he wants to come into the kitchen,” says Trina. “He was trying to come in from the smell of the cookies!” say Marti and Trina at the same time. “Yes,” says Trina, “from the smell of my Mom’s cookies! It was hilarious!” Trina started Kin Henry’s in Portland, Oregon in 1989 and has since become the ONLY certified Woman-Owned Business in Manufacturing and Rebagging in the United States!
Come along with Marti to find out how a love of music and a passion for food has contributed to Trina’s outstanding success...today on Marti’s Music Kitchen!
https://kinghenrys.com/
http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
MartisMusicKitchen #MMK #MartiMendenhall #KingHenrys #WomanOwnedBusiness #TrinaDravidian #PortlandBusiness #Industry #Food #Music #Podcast #Baking #Cookies #OatmealCookies #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews
What’s today? COOKIE DAY! Welcome to Marti’s Music Kitchen, the Fun Food Podcast, where anything can happen!
Today, we’re recording in the sunny state of California! Marti is joined by guest Trina Davidian, owner of King Henry’s, a family-owned company that delivers custom trail mixes, nuts, candy, and other sweet snacks to stores all across North America. On this episode, Trina lets Marti in on a super-secret recipe of her Mom’s Cranberry Delight Oatmeal Cookies!
“I have cookies in the oven and I’ve taken a batch out. And all of a sudden I see the bear puts his paw on the screen door as if he wants to come into the kitchen,” says Trina.
“He was trying to come in from the smell of the cookies!” say Marti and Trina at the same time.
“Yes,” says Trina, “from the smell of my Mom’s cookies! It was hilarious!”
Trina started King Henry’s in Portland, Oregon, in 1989 and has since become the ONLY certified Woman-Owned Business in Manufacturing and Rebagging in the United States. As King Henry’s approaches an impressive $20 million in sales each year, Trina’s company is set to grow from “mom and pop” to something even greater.
Come along with Marti to find out how a love of music and a passion for food has contributed to Trina’s outstanding success...today on Marti’s Music Kitchen!
https://kinghenrys.com/
http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Mom’s Super-Secret Cranberry Delight Oatmeal Cookies
Preheat oven to 350 degrees
Cream together 1 Cup shortening 1 ½ Cups Brown Sugar 2 Eggs
Add ½ cup milk
Sift together ¼ tsp baking soda 2 tsp baking powder 1 ¾ Cups flour ½ tsp salt 1 tsp cinnamon 1 tsp nutmeg
Sift above ingredients into creamed mixture.
Stir in 3 cups quick-cooking rolled oats ½ cup chopped nuts ½ cup cranberries ** In place of chopped nuts and cranberries, sub in ½ cup chopped King Henry’s Cranberry Delight Trail Mix
Place 2 inches apart onto greased cookie sheet.
Cook about 8-10 minutes.
MartisMusicKitchen #MMK #MartiMendenhall #KingHenrys #WomanOwnedBusiness #TrinaDravidian #PortlandBusiness #Industry #Food #Music #Podcast #Baking #Cookies #OatmealCookies #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews
PREVIEW: This week on Marti’s Music Kitchen, the Fun Music and Food Podcast where anything can happen, we’re still on vacation in the birthplace of Jazz - New Orleans!
Full Episode Here:
https://mmk.martimendenhall.com/Chris-Hannah-Podcast
Marti’s joined today by two shining stars from the newly opened Jewel of the South restaurant in New Orleans; co-owners Chris Hannah and Chef Phil Whitmarsh. While Chef Phil works away in the kitchen on Bone Marrow Cream, Caviar, and Madeleines, Chris takes over the bar to teach Marti about his signature cocktail, the “French 75” - one of Marti’s favorites! As if one wasn’t enough, he’ll light up the night with the “Night Tripper.”
“What I’m more impressed and happy about is that making the French 75 has taken me all over the world. I’ve made the French 75 in fourteen different countries, and now I’ve made them in six continents!” says Chris.
What is it about New Orleans that makes people want to eat, drink, and have fun? What the heck is a crusta?! Come along with Marti on this special, on-the-road podcast and find out.
https://www.facebook.com/jewelofthesouthnola/https://www.jewelnola.com/https://www.instagram.com/jewelnola/https://www.instagram.com/count_hannah/
http://MartiMendenhall.comhttp://Patreon.com/MartiMendenhall
#ChrisHannah #Bartender #Cocktails #French75 #JeweloftheSouth #NewOrleans #NOLA #Chef #PhilWhitmarsh #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #Food #EatNOLA #SouthernCooking #BoneMarrow #Madeleines #Jazz #Music #MusicAndFood #MMK #ChefPhilWhitmarsh #Artisan #PhilWhitmarsh #NewOrleansFood #NewOrleansCraftCocktails #MasterBartender #CraftCocktails #MartiOnTheRoad #CharlieHalloran
Support the show (https://patreon.com/martimendenhall)
Here is the PREVIEW for this week on Marti’s Music Kitchen, the Fun Music and Food Podcast where anything can happen, we’re still on vacation in the birthplace of Jazz - New Orleans! Do we have to go back home?
“What I’m more impressed and happy about is that making the French 75 has taken me all over the world. I’ve made the French 75 in fourteen different countries, and now I’ve made them in six continents!”
Marti’s joined by two shining stars from the newly opened Jewel of the South restaurant in New Orleans; co-owners Chris Hannah and Chef Phil Whitmarsh. While Chef Phil works away in the kitchen on Bone Marrow Cream, Caviar, and Madeleines, Chris takes over the bar to teach Marti about his signature cocktail, the “French 75” - one of Marti’s favorites! As if one wasn’t enough, he’ll light up the night with the “Night Tripper.”
What is it about New Orleans that makes people want to eat, drink and have fun? What the heck is a crusta?! Come along with Marti on this special, on-the-road podcast and find out.
https://www.facebook.com/jewelofthesouthnola/ https://www.jewelnola.com/ https://www.instagram.com/jewelnola/ https://www.instagram.com/count_hannah/
http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
ChrisHannah #Bartender #Cocktails #French75 #JeweloftheSouth #NewOrleans #NOLA #Chef #PhilWhitmarsh #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #Food #EatNOLA #SouthernCooking #BoneMarrow #Madeleines #Jazz #Music #MusicAndFood #MMK #ChefPhilWhitmarsh #Artisan #PhilWhitmarsh #NewOrleansFood #NewOrleansCraftCocktails #MasterBartender #CraftCocktails #MartiOnTheRoad #CharlieHalloran
IT’S THAT TIME AGAIN! This week on Marti’s Music Kitchen, the Fun Music and Food Podcast where anything can happen, we’re still on vacation in the birthplace of Jazz - New Orleans! Do we have to go back home?
Marti’s joined today by two shining stars from the newly opened Jewel of the South restaurant in New Orleans; co-owners Chris Hannah and Chef Phil Whitmarsh. Chris is THE authority of classic cocktails in the South, even having attained a 2017 James Beard Award for the Best Bar in America. Chef Phil has created dishes in England and Australia, and he learned authentic Cajun cooking from his wife’s family in Louisiana.
While Chef Phil works away in the kitchen on Bone Marrow Cream, Caviar, and Madeleines, Chris takes over the bar to teach Marti about his signature cocktail, the “French 75” - one of Marti’s favorites! As if one wasn’t enough, he’ll light up the night with the “Night Tripper,” a drink made in honor of New Orlean’s own Dr. John.
What is it about New Orleans that makes people want to eat, drink, and be merry? What the heck is a crusta?! Come along with Marti on this special, on-the-road podcast and find out!
https://www.facebook.com/jewelofthesouthnola/ https://www.jewelnola.com/ https://www.instagram.com/jewelnola/ https://www.instagram.com/count_hannah/
http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Mr. Hannah’s specialty drink recipes! Chris Hannah’s French 75 1.25 oz Cognac .35 oz Lemon Juice .25 oz Simple Syrup 2 oz Champagne Lemon peel
Chris Hannah’s Night Tripper (made in honor of Dr. John) 1.75 oz Bourbon .75 oz Amaro .25 oz Strega 2 dashes Peychauds Orange peel
Bone Marrow Cream, Caviar, Madeleines: A multi-part recipe! From the Jewel of the South Restaurant, Chef Phil Whitmarsh First, the Madeleines are fabulous all on their own. So you can make them separately any time and enjoy them. However, they are so incredibly impressive with the bone marrow cream, if you have the time - you will want to make it!!
This recipe is not difficult, but it is a mult-step process. You will make the Bone Cream, the Pangrattato, the boiled egg yolks and the madeleines. You can make the boiled egg yolks ahead. I would get the bone cream in the oven, and then time the madeleines to come out just after the bone cream is done cooking. Truly a treat for a special occasion with the ones you love. Enjoy the cocktails while you cook!
Follow this Link for the Full Recipe https://mmk.martimendenhall.com/chris-hannah-recipes
Special thanks to Charlie Halloran for permission to use his music for this episode. Thanks, also to Jason Jurzak, our NewOrleans recording engineer! And finally, to the on-the-road helpers, Todd Weedman and Bill Hinkle.
ChrisHannah #Bartender #Cocktails #French75 #JeweloftheSouth #NewOrleans #NOLA #Chef #PhilWhitmarsh #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #Food #EatNOLA #SouthernCooking #BoneMarrow #Madeleines #Jazz #Music #MusicAndFood #MMK #ChefPhilWhitmarsh #Artisan #CraftCocktails #Madeleines #BoneMarrowCream #MasterBartender #CharlieHalloran
Hello and how the heck are ya? Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast where anything can happen! Broadcasting from the birthplace of jazz, the home of jambalaya and Po Boys, Marti’s in New Orleans!
Full Episode Here: https://mmk.martimendenhall.com/S2-EP35-Ms-Sophie-Lee-New-Orleans
“I actually went to . . a classical piano conservatory until they kicked me out,” says Sophie. “But then I picked up a guitar and start writing songs, which I had never done before. I started playing for fun, which is way more enjoyable than when I was forced to do it.”
Straight from Frenchmen Street, Marti joins Miss Sophie Lee, owner of the Three Muses restaurant, as well as singer/songwriter for her own band. Today, Sophie’s cooking up a time-honored recipe that’s made its way through two generations of her family, Ms. Moon’s Bulgogi Rice Bowl!
Find Miss Sophie Lee online! Website: https://misssophielee.com/ Facebook: https://www.facebook.com/Miss-Sophie-Lee-184352391634907/ Three Muses FB: https://www.facebook.com/ThreeMuses/ Three Muses Instagram: https://www.instagram.com/threemuses.frenchmen/ Three Muses web: www.3musesnola.com
http://MartiMendenhall.com http://Patreon.com/MartiMendenhall instagram.com/MartiMendenhall
MartisMusicKit #MartiMendenhall #SophieLee #ThreeMusesNOLA #ThreeMuses #FrenchmenStreet #FridayNight #TGIF #NOLA #cocktails #cocktailtime #cocktailhour #latenightnola #drinkingnola #thespottedcat #bulgogi #neworleans #travel #louisiana #jazz #jazzlover #jazzsinger #MMK #RiceBowl #podcast #art #artist #artlover #musiclover #musician #music
Hello and how the heck are ya? Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast where anything can happen! Broadcasting from the birthplace of jazz, the home of jambalaya and Po Boys, Marti’s in New Orleans!
Straight from Frenchmen Street, Marti joins Miss Sophie Lee, owner of the Three Muses restaurant, as well as singer/songwriter for her own band. Her music is a blend of traditional, New Orleans jazz and ‘40s era swing, and she’s known for her sweet, silky vocals that will transport you straight back to an earlier, more romantic era of Jazz.
“I actually went to . . a classical piano conservatory until they kicked me out,” says Sophie. “But then I picked up a guitar and start writing songs, which I had never done before. I started playing for fun, which is way more enjoyable than when I was forced to do it.”
“I actually went to . . a classical piano conservatory until they kicked me out,” says Sophie. “But then I picked up a guitar and start writing songs, which I had never done before. I started playing for fun, which is way more enjoyable than when I was forced to do it.”
Today, Sophie’s cooking up a time-honored recipe that’s made its way through two generations of her family, Ms. Moon’s Bulgogi Rice Bowl! Find out what gets Sophie in gear to create new music, and how she found herself the Belle of the ball in the beautiful city of New Orleans, only on Marti’s Music Kitchen!
Special thanks to recording engineer Jason Jurzak, and roadies Todd Weedman and Bill Hinkle.
Find Miss Sophie Lee online! Website: https://misssophielee.com/ Facebook: https://www.facebook.com/Miss-Sophie-Lee-184352391634907/ Three Muses FB: https://www.facebook.com/ThreeMuses/ Three Muses Instagram: https://www.instagram.com/threemuses.frenchmen/ Three Muses web: www.3musesnola.com
http://MartiMendenhall.com http://Patreon.com/MartiMendenhall instagram.com/MartiMendenhall
INGREDIENTS: 800g (1.76lbs) ribeye or top sirloin, thinly sliced 1 onion, peeled & thinly sliced 2 stalks green onion, thinly sliced 1 tbsp toasted sesame oil 1 tbsp toasted sesame seeds
BULGOGI MARINADE 6 tbsp soy sauce 3 tbsp brown sugar 2 tbsp rice wine ½ onion 1 tbsp minced garlic ⅛ tsp black pepper
Thinly slice the beef, put it in a medium-size bowl and set it aside. Blend all marinade ingredients using a food processor or blender and pour over the meat. Gently work the marinade into the meat with your hands. Cover and refrigerate for at least four hours.
Cook the marinated meat and vegetables together over medium-high 4-5 minutes, until meat is cooked through. Serve in a bowl over rice. Add an egg, over-easy on the top if desired.
- A great alternative to using a bowl to marinate is to put the meat and marinade in a large plastic bag, seal it and work it into the meat that way. THEN refrigerate in the bag.
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DRUM ROLL, PLEASE… It’s time for Marti’s Music Kitchen -- the Fun Music and Food Podcast, where anything can happen!
In this installment of Marti’s Music Kitchen, we’re joined by Jason Fellman. A musician in two tribute bands, he also manages and promotes almost every tribute band in Portland.
Full Podcast Link with Recipe: https://mmk.martimendenhall.com/JasonFellman-FanbaseSecrets
“Musicians are spending too much time trying to get gigs, and what they should be doing is spending time trying to cultivate a fan base, cause I promise you, there is no problem for any band, ANY band, to get gigs if you have a loyal fanbase that shows up to buy the tickets.”
Jason says that cooking is a “great break from the daily grind of business,” and he sure proves it, happily cooking up a delicious meal of apricot chicken, orzo with parmesan, and broccoli.
Come with me as we learn some of Jason’s favorite recipes, and discuss the secret to creating a successful cover band… only on Marti’s Music Kitchen!
https://j-fell.com/ https://j-fell.com/radicalrevolution/ https://www.facebook.com/JFellPresents https://www.instagram.com/jfellpresents/ https://twitter.com/JFELLPresents
Sterling Talent: https://www.sterlingtalent.com/
Harefest - Stay tuned for more shows! https://harefest.com/ https://www.facebook.com/Harefest/ https://www.instagram.com/harefestcanby/ https://twitter.com/harefest
Join the MMK Family - with special perks - here! http://Patreon.com/MartiMendenhall
Find Marti Here: http://MartiMendenhall.com https://www.facebook.com/MartisMusicKitchen/ Instagram @MartiMendnehall
JasonFellman #JFellPresents #SterlingTalent #Harefest #Booking #Promotions #LiveMusic #PdxMusic #PdxEvents #TributeBands #Portland #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #ApricotChicken #Orzo #PDXEats #MusiciansWhoCook #ChefJuanZaragoza #Music #CoverBand #Journey #80s #Foodie #MusicAndFood #MMK
DRUM ROLL, PLEASE… It’s time for Marti’s Music Kitchen -- the Fun Creative’s Cooking Podcast, where anything can happen!
In this installment we’re joined by Jason Fellman, owner and ambassador of Good Times at J-Fell Presents, co-lead singer and rhythm guitarist for Radical Revolution 80’s tribute band and drummer for Stone in Love, a Journey tribute band. Jason also co-owns Harefest and Sterling Talent, where he organizes festivals and manages and promotes almost all of the tribute bands in Portland!
“Musicians are spending too much time trying to get gigs, and what they should be doing is spending time trying to cultivate a fan base.”
Listen and learn Jason’s favorite recipes, and discuss the secret to creating a successful cover band… only on Marti’s Music Kitchen!
https://j-fell.com/ https://j-fell.com/radicalrevolution/ https://www.facebook.com/JFellPresents https://www.instagram.com/jfellpresents/
https://www.sterlingtalent.com/
Harefest - Stay tuned for more shows! https://harefest.com/
Join the MMK Family - with special perks - here! http://Patreon.com/MartiMendenhall
Find Marti Here: http://MartiMendenhall.com https://www.facebook.com/MartisMusicKitchen/ Instagram @MartiMendnehall
JasonFellman #JFellPresents #SterlingTalent #Harefest #Booking #GetGigs #TributeBands #MartiMendenhall #MartisMusicKit #CookingPodcast #Recipe #ApricotChicken #ChefJuanZaragoza #CoverBand #Journey #MMK
STONE FRUIT GLAZED CHICKEN As Spring is coming to an end and Summer is right around the corner. Stone fruit is popping up everywhere
From backyards to farmers market, someone you know has a stone fruit tree. Cherries, plums, peaches…. The list can go on. If you have Neighbors like mine, you’re probably sitting on a few pints of freshly made jam, preserves or jelly. This is a go-to recipe that you will love and that 5 year old that only wants what he wants!
Cheers! (Recipe courtesy of Chef Juan Zaragoza)
Sauce: ½ c. Stone fruit - jam, preserves, jelly (your favorite) 1TBL. Dijon mustard 1TBL Whole grain mustard 1 TBL Honey 1/2TBL. Chopped Thyme 1 tsp. Sea salt ( I use Maldon or any flake sea salt)
whisk together to combine Set aside room temp Garnish 1/2 c. Chopped roasted & salted pistachios ( almonds, cashews, hazelnuts all work as well) 2TBL. Chopped Parsley
Chicken: 2 tsp. Olive oil 2 boneless, skinless chicken breasts (5-6 oz. each), seasoned with salt & pepper. ( if your a thigh person like myself, thighs works as well.) 1/4 c. White wine Make sure to trim any unwanted fatty parts. Cooking the Chicken: Preheat oven to 425. For the chicken, heat oil in a skillet over medium-high. Add chicken and sear until browned, 2 minutes per side. Place skillet in oven for 3 minutes then flip over for another 3 min. Roast chicken until a thermometer inserted into the thickest part registers 165 degrees, ( this may take loner if using bone in. Always go by the thermometer, especially with chicken) Remove Chicken from skillet, add wine to deglaze the pan. whisk to get all the fond from the pan. Add sauce and cook for 1 minute Return chicken to skillet, flipping to coat with sauce. Serve chicken with sauce; garnish with parsley and pistachios. Orzo risotto Ingredients: 2 tablespoons butter 1 each minced shallot 1 cup uncooked orzo pasta or any fun pasta you have laying around 1 (14.5 ounce) can chicken broth 1/4cup grated Parmesan cheese 1/4 cup grated pecorino 1/2 each lemon zest. Salt and pepper to taste Directions: Melt butter in a heavy skillet over medium-high heat. Stir shallot and orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. Mix in cheese. Season with salt, pepper and lemon zest. Transfer to a shallow bowl. If you have left over thyme or parsley you can add it in.
Welcome to the 33rd episode of Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest is Kris Deelane, lead singer in Portland’s Old School/New School Soul extravaganza band, Kris Deelane and The Hurt. Throughout her extensive and amazing music career, she’s shared the stage with names like Joan Jett, Brian Wilson, and Pee Wee Ellis, just to name a few! Let’s not forget what we’re here for, though-- she loves to cook!
“I’ll never forget the first time that I learned to make a scrambled egg. [laughs] I was like, a little kid, and my mom took me-- like, I would always help her beat the eggs, but I didn’t know how it got from that liquid, gooey, gross thing into that scrambled egg that I liked as a kid. And I just remember she gave me this spatula and I was so amazed I was just like, this is like magic!”
Kris went above and beyond, creating an entirely new recipe just for this show! Come along with us as she makes kale, tempeh and black bean street tacos, and a batch out-of-this-world Avocado Margaritas.
What philanthropic pursuit led to Kris’ recent stay in Mexico? And why did she choose Motown as the feature for her cover band? Find out with me in episode 33 of Marti’s Music Kitchen!
Kris Deelane website: https://krisdeelane.com/ Twitter: https://twitter.com/kdeelane Kris Deelane and The Hurt: http://krisdeelaneandthehurt.com/about/ https://www.facebook.com/Krisdeelaneandthehurt/ https://www.instagram.com/krisdeelaneandthehurt/
Marti’s website: http://MartiMendenhall.com Marti’s Patreon: http://Patreon.com/MartiMendenhall Marti’s Music Kitchen Facebook: https://www.facebook.com/MartisMusicKitchen/
Kale, Tempeh, & Black Bean Street Tacos Ingredients: 1 block Surata Organic Tempeh 1 bunch Organic Kale 1 can Organic Black Beans
8 oz Crimini Mushrooms 1 chopped onion 1 Jalapeno, chopped 3 Garlic cloves, chopped 1 packet Trader Joe’s Taco Seasoning packet Your favorite tortillas
Directions: In a pan, slowly saute beans, crimini mushrooms, onions, jalapeno, and garlic until soft. Add tempeh to the pan, with a bit of water to aid in breaking it up. Add taco seasoning and kale, letting simmer until it cooks down. Spoon onto a tortilla of your choice and enjoy!
Optional toppings: Corn chips Pico de gallo (store bought is fine!) Shredded jack or cheddar cheese, or Miyoko’s Smoked Mozzarella Style vegan cashew-based cheese Homemade roasted tomatillo salsa (homegrown tomatillos, garlic, and homegrown hot peppers roasted in oven and blended with raw white onion, salt and pepper once cool - it's important that it's cool first or the blender blasts out a bunch of hot sauce and can burn you) *"Kris's Butt-Hurt Sriracha" hot sauce - because, really, these jalapenos just got no heat (all the hottest peppers I grew blended with garlic, salt and a bit of sugar, and fermented for 9 days)
Avocado Margaritas Ingredients: 1 cup Blanco/white 100% agave tequila (I use Lunazul) 1 cup Trader Joe's Margarita Mix (no corn syrup or overpriced agave syrup) ½ of an avocado Fistful of cilantro.
Directions: Blend all ingredients before adding the ice to the blender, or you get chunks of frozen avo instead of the ice creamy milkshake texture we're going for. It sounded SO gross when I first heard about it, but it's dreamy (and strong!)
KrisDeelane #KrisDeelaneandTheHurt #krisdeelaneandthehurt #pdxmusicians #motownsounds #pdxmusicscene #LiveMusic #PdxMusic #PdxEvents #Portland #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #Vegetariancooking #Vegetarian #Tacos #Kale #Margarita #Cocktail #PDXEats #MusiciansWhoCook #MMK #VolunteeringInMexico #Volunteerism
Welcome to the 33rd episode of Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest is Kris Deelane, lead singer in Portland’s Old School/New School Soul extravaganza band, Kris Deelane and The Hurt. Let’s not forget what we’re here for, though-- she loves to cook!
“I’ll never forget the first time that I learned to make a scrambled egg. [laughs] I was like, a little kid, and my mom took me-- like, I would always help her beat the eggs, but I didn’t know how it got from that liquid, gooey, gross thing into that scrambled egg that I liked as a kid. And I just remember she gave me this spatula and I was so amazed I was just like, this is like magic!”
Kris went above and beyond, creating an entirely new recipe just for this show! Come along with me in episode 33 of Marti’s Music Kitchen to find out what philanthropic pursuits led Kris to her recent stay in Mexico, and why she chose Motown as the feature for her band.
Stay tuned - and watch for this full episode on Friday - June 25th!
Kris Deelane website: https://krisdeelane.com/ Twitter: https://twitter.com/kdeelane Kris Deelane and The Hurt: http://krisdeelaneandthehurt.com/about/ https://www.facebook.com/Krisdeelaneandthehurt/ https://www.instagram.com/krisdeelaneandthehurt/
Marti’s Links: http://MartiMendenhall.com http://Patreon.com/MartiMendenhall https://www.facebook.com/MartisMusicKitchen/
KrisDeelane #KrisDeelaneandTheHurt #krisdeelaneandthehurt #pdxmusicians #motownsounds #pdxmusicscene #LiveMusic #PdxMusic #PdxEvents #Portland #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #Vegetariancooking #Vegetarian #Tacos #Kale #Margarita #Cocktail #PDXEats #MusiciansWhoCook
Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest is soul singer-songwriter Tahirah Memory. Her beautiful, agile vocals are the perfect blend for her unique mix of Jazz and Soul. She is also the daughter of the late grammy-award winner, Dr. Thara Memory.
“During the recording process, I don’t listen to music from other people. I feel like it’s kind of cheating on a relationship you have with your music, you know, because you’re trying to have a very . . . untainted relationship with your songs, your music and your production. When you listen to other people’s songs there’s envy.”
Outspoken and unapologetic, she is a huge believer in other people; in all they are, and all they can become. In her own words, sound is her own personal truth. Tahirah is known for creating an intimate show whereby her audience often feels like she is speaking directly to them.
Full episode link here: https://soundcloud.com/martismusickitchen/mmk-tahirah-memory-eps2-32-producing-writing-loss-staying-healthy-school-night-pizza
Her sophomore album, Asha, received nominations for Female Vocalist of the Year, Best Album, AND Best Song by SoulTracks, https://www.soultracks.com/2019-award-nominees. Through it all, she has elegantly balanced parenting, working out, and taking “cooking healthy” to a seriously fun level. On today’s menu, School Night Mini Pizzas. Pizza while working out? I’m in!
Tahirah’s career is in high-gear. So how does she balance being a single parent with extended International tours? And how does she stick to her health and fitness regimen when she’s on the road? Come with me to our first episode actually recorded IN Marti’s Music Kitchen!
Website: https://www.facebook.com/tahirahmemorymusic Facebook: https://www.facebook.com/tahirah.memory Twitter: https://twitter.com/missmemory Instagram: https://www.instagram.com/tahirahmemory/?hl=en
Marti’s website: http://MartiMendenhall.com Marti’s Patreon: http://Patreon.com/MartiMendenhall Marti’s Music Kitchen Facebook: https://www.facebook.com/MartisMusicKitchen/
TahirahMemory #SingerSongwriter #Soul #Jazz #Asha #pdxmusic #JackLondonRevue #SOULTRACKS #nominations #portland #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #PDXEats #SchoolNightPizza #Family #Parenting #MusiciansWhoCook #bubbly #LemonPepper #OregonMusicNews #TharaMemory #PodcastPreview
Welcome to Marti’s Music Kitchen! Today’s guest is soul singer-songwriter, Tahirah Memory. Her beautiful, agile vocals are the perfect blend for her unique mix of Jazz and Soul. She is also the daughter of the late grammy-award winner, Dr. Thara Memory. With a schedule that takes her around the world, a teenage daughter at home, and a commitment to healthy eating and fitness, we’ll find out how this busy vocalist, songwriter, producer, and parent balances it all while we make her family’s School Night Mini Pizzas.
To see this fabulous songstress live, she’ll be at Jack London Revue on Friday, February 7, 2020. Ticket information can be found at https://www.jacklondonrevue.com/event/10283495/tahirah-memory/
Website: https://www.facebook.com/tahirahmemorymusic Facebook: https://www.facebook.com/tahirah.memory Twitter: https://twitter.com/missmemory Instagram: https://www.instagram.com/tahirahmemory/?hl=en
Marti’s website: http://MartiMendenhall.com Marti’s Patreon: http://Patreon.com/MartiMendenhall Marti’s Music Kitchen Facebook: https://www.facebook.com/MartisMusicKitchen/
School Night Mini Pizza (serves 1)
Ingredients: •6-8” Garlic Naan Bread •lemon pepper (secret ingredient) •2 heaping tablespoons basil pesto OR marinara OR both •1/2 cup mozzarella or choice shredded cheese •6-8 salami slices •1 sliced Roma tomato •1/2 cup fresh spinach •2 sliced crimini mushrooms •add’l toppings as desired
Instructions: -Heat oven to 400 -Place naan on foil or ungreased cookie sheet -Liberally apply sauce/pesto to naan leaving 1/4 inch edge to avoid dripping and achieve a crispy crust. -Add cheese -Add veggies; spinach, then mushrooms in a gorgeous design, of course -Add protein -Add tomatoes (did you know the tomato is a fruit?) -Sprinkle lemon pepper on top -Place cookie sheet or foil directly on center rack and bake for 7-9 mins or until cheese bubbles and naan browns to your liking -Remove and enjoy, being careful that you don’t burn the roof of your mouth!
Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest is Mark Bowden, guitarist, writer, producer, and one of the top nationally known go-to musicians. He’s shared the stage with names like Bonnie Raitt, Jackson Browne, Booker T. Jones, Curtis Salgado, and the list goes on.
Full Episode Link Here: https://soundcloud.com/martismusickitchen/mark-bowden-karen-lovely-eps2-31-lamb-gyros-tzatziki-life-music-food-on-the-roa
Not only is Mark an accomplished musician, he also runs SonicButter PDX Studios, producing everything from Rock and Pop to Alt Country. When he’s not producing, he plays guitar and collaborates with many other outstanding musicians. One of those is with the multi-award winning Blues artists and social activist, Karen Lovely, who Mark invited to join us. But wait, that’s not all, he is also a major foodie and LOVES to cook!
Mark will prepare his famous, pocket-friendly Lamb Gyros with Tzatziki sauce, made by his partner, Rachel. His specialty for this dish is homemade pita bread. He makes it so easy, you’ll never want to buy grocery-made again! Let’s see if we can get Mark and Karen to spill the secrets of music and food on an international scale. Come with me into this mouth-watering episode … and let’s get cooking!
Website: https://sonicbutter.com/ABOUT Facebook: https://www.facebook.com/Sonicbutterpdx Twitter: https://twitter.com/sonicbutterpdx Instagram: https://www.instagram.com/mbcaster/ Karen Lovely website: https://www.karenlovely.com/ Facebook: https://www.facebook.com/karenlovely.official Twitter: https://twitter.com/karenlovely
Marti’s website: http://MartiMendenhall.com Marti’s Patreon: http://Patreon.com/MartiMendenhall Marti’s Music Kitchen Facebook: https://www.facebook.com/MartisMusicKitchen/
MarkBowden #KarenLovely # #CascadeBluesAssociation #Award #portland #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #PDXEats #Lamb #Gyros #Pita #Tzatziki #Chelsea #Bostonian #MikesPastry #Guitarmageddon #StevePringleMemorial #IcelandBlues #ElizabethFraser #Producer
Welcome to Marti’s Music Kitchen! Today’s guest is Mark Bowden, guitarist, writer, producer, and one of the top nationally known go-to musicians. He’s shared the stage with names like Bonnie Raitt, Jackson Browne and Curtis Salgado. Also joining is the multi-award winning Blues artist and social activist, Karen Lovely. We cook Mark’s famous Lamb Gyros with Tzatziki sauce. Mark also makes his specialty homemade pita bread! Listen on as they spill the secrets of music and food on an international scale. LAMB GYROS: (makes 8 gyros) Lamb Filling: 2 pounds boneless lamb leg or shoulder, trimmed, cut into 1 1/2-inch strips 3 cloves garlic, crushed 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried rosemary 3 tablespoons olive oil, divided (1 for the marinade, 2 for the skillet) Juice of 1/2 a lemon 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Combine the above ingredients and let marinate in a closed container 12-24 hours Additional fillings: Large Romaine lettuce leaves (1 per pocket) 2 - 3 to 4” fresh cucumber spears (2 per pocket) Chopped Roma tomatoes (1 tbsp per pocket) Crumbled Feta Cheese (1 tbsp per pocket) Optional: Chopped spring onions or shallots (1 tsp per pocket) Rachel’s Tzatziki Sauce (1 tbsp per pocket)
INSTRUCTIONS: 1. Make the lamb (or beef) marinade. The meat needs the inherent fat content to make it tender and moist. 2. While the meat marinades, make the pitas following the attached Bittman recipe. Do not over bake and cook just before serving. 3. Make the Tzatziki sauce using Rachel’s recipe below. 4. While the pitas cool slightly, add two tbls of quality virgin olive oil to cast iron skillet. Set heat to high. Brown the meat to medium rare. 5. Assemble meat and fillings into the pita pockets and wrap in foil to hold together. Serve immediately.
Mark Bittman’s Pita Bread Recipe: https://www.markbittman.com/recipes-1/pita Makes 6-12 Pitas, cook/prep time at least 2 hours. Somewhat unattended!
Mark Bowden’s Tips/Tricks on Making Pita Bread: Always use a good quality bread flour such as Bob's Red Mill Artisan Bread Flour or Bob's Red Mill Gluten Free 1-to-1 Baking Flour. I typically use 1.5x the recommended amount of fast acting yeast. Easily mix dough in Kitchen Aid mixer. Mix just enough to get to the clumped sticky stage. Turn dough out on floured baker's mat and kneed it by hand until dough is satiny and springs back to the touch. Use a baking stone and pre-heat it 30 minutes or more! 350 degrees max. Use wooden pizza peel sprinkled with cornmeal to transfer pita. 3-5 minutes per side max! TZATZIKI Recipe: DAY AHEAD of making (optional, but ensures a better texture): Chop 1 English Cucumber, sprinkle generously with course sea salt, and let drain in the fridge using a strainer or cheesecloth over a bowl to collect moisture.
DAY OF: In food processer, combine until smooth: 1 - 7oz pkg Fage Total 5% Milkfat Yogurt 1 chopped and drained English Cucumber (see above) Juice of 1 lemon 3-4 peeled cloves of garlic 3 tablespoons of olive oil 1 tsp each of salt and pepper (to taste really) 2 sprigs of dill 2 sprigs of mint Let sit covered in fridge for at least 4 hours to develop texture. (You could eat it right away, it will just be a little runny) Serve on everything! 2/1 tribute show at Rev Hall celebrating George Harrison’s 50th Anniversary for “All Things Must Pass,” Tickets https://bit.ly/2RhNGvV https://www.facebook.com/watch/?v=503188003653855
Mark: https://sonicbutter.com/ABOUT https://www.facebook.com/Sonicbutterpdx https://twitter.com/sonicbutterpdx https://www.instagram.com/mbcaster/ Karen: https://www.karenlovely.com/ https://www.facebook.com/karenlovely.official https://twitter.com/karenlovely
Marti http://MartiMendenhall.com http://Patreon.com/MartiMendenhall https://www.facebook.com/MartisMusicKitchen/
Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! I’m super excited about my guests from the award-winning Americana/Folk duo, Julie Amici and Dean Mueller. They are the 2019 recipient of the Cascade Blues Association “Back What You Believe In” award. This award is given to a group or individual who has gone above and beyond to demonstrate a commitment to the blues community.
Full Episode Link: https://soundcloud.com/martismusickitchen/julie-amici-dean-mueller-mmk-eps2-30-braised-short-ribs-live-performance-giving-back
“We brought that idea to the Oregon Music Hall of Fame, and they let us partner with them. So we started the program within that organization. ... We just try to bring professional, live shows that we would have at the theatre, or other places that have super-high-quality shows and bring them to senior centers, and other places where there is no way they could see a show like that.”
Dean is a bass player, major foodie, and curator of music at the award-winning Lake Theater & Cafe. He strongly believes in knowing where his food comes from and uses local sources whenever possible. Today, he’ll prepare his traditional Christmas dinner, Roasted Bone Marrow and mouth-watering Porcini Braised Short Ribs with Rosemary Mashed Potatoes. We’ll learn the secret to making his flavorful mashed potatoes, and will taste wine from three of their favorite local wineries.
How did this duo cultivate such a network of musicians that give back to communities from Portland to the coast? Follow me into this fabulous kitchen . . and let’s find out!
Website: julieamici.com Facebook: https://www.facebook.com/julieamici/ YouTube: https://www.youtube.com/user/rippingglass/featured Instagram: https://www.instagram.com/julieamici/
Marti’s website: http://MartiMendenhall.com Marti’s Patreon: http://Patreon.com/MartiMendenhall Marti’s Music Kitchen Facebook: https://www.facebook.com/MartisMusicKitchen/
Dean Mueller #JulieAmici #Bass #CascadeBluesAssociation #Award #portland #LakeTheaterCafe #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #PDXEats #ChristmasDinner #RoastedBoneMarrow #HolidayShortRibs #HolidayDinner #Blues #Country #AmericanaFolk #KingFisherSaltWorks #Manazanita
Marti's Music Kitchen - from the award-winning Americana/Folk duo, Julie Amici and Dean Mueller. They are the 2019 recipient of the Cascade Blues Association “Back What You Believe In” award.
Today, Bone Marrow and Braised Short Ribs with Mashed Potatoes and a Live Performance!
julieamici.com https://www.facebook.com/julieamici/ https://www.youtube.com/user/rippingglass/featured https://www.instagram.com/julieamici/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Roasted Bone Marrow - Serves 2 4-8 beef marrow bones 1 minced shallot handful of mined parsley lemon juice extra virgin olive oil sea salt 1 baguette olive oil Preheat oven to 425 degrees. Put bones, Salted and cut side up, in ovenproof skillet. (use a skillet to capture the fat that will run out of the bones). Cook about 15-17 minutes until marrow looks caramelized and yummy but not running out of the bones. While bones are cooking slice baguette into rounds and drizzle one side with olive oil. Place in the oven for 5 minutes to toast, keep an eye on them so they brown but do not burn. Combine shallots and parsley in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle over parsley mixture until leaves are just coated. Plate each serving by arranging bones on the plate topped with shallot-parsley mixture and toasted baguette. Spoon marrow out of bones with dressing and onto the toast. Dip the toast in the pan drippings also, because it's so good!
Sous Vide Mashed Potatoes with Garlic and Rosemary 2 pounds Yukon Gold 5 cloves garlic 3 sprigs rosemary 4 oz unsalted butter 1 cup whole milk 2 teaspoons sea salt
Instructions Set your sous vide to 194 Rinse and peel the potatoes. Thinly slice them into 1/8-inch pieces. Smash and peel the garlic cloves. Seal the potatoes, garlic, rosemary, butter, milk, and salt into a zip or vacuum seal bag and cook until the potatoes are tender, about 1.5 hours. (you may want to put the rosemary in cheesecloth so you don't have to pick out little bits later) Open the bag and pour the liquid through a sieve into a small bowl (reserve for later). Discard the rosemary. Empty the potatoes into a large bowl and mash them or use a potatoe ricer or food mill. Gently whisk the melted butter and milk back into the mashed potatoes to get a smooth and creamy texture.
Porcini Braised Short Ribs 2.5 lb beef chuck short ribs (approx 4 ribs) Salt & Pepper to taste 1 Yellow Onion 1 rib of celery 1 medium-size carrot 1 handful or dried Porcini Bacon fat 4 cloves sliced garlic 1 cup red wine 1 cup beef bone broth 1 t coriander seeds 1 bay leaf 2 Sprigs of Thyme Coat the short ribs liberally with Salt and pepper. Heat up bacon fat or oil in a cast iron pan over medium high heat. 1. Season the short ribs all over with salt and pepper. 2. Dice the onion, carrot, and celery. 3. Place the coriander seeds in a small piece of cheesecloth and tie with kitchen string to form a sachet. 4. Rehydrate Porcini in a bowl of hot water (save the water) 5. Heat some bacon fat or oil in a skillet and sear the ribs on all sides. 6. After searing, remove the ribs from the skillet and add to the crockpot on top of bed of onion, celery, and carrot. 7. Deglaze the pan with the red wine and scrape all the good bits from the pan and put the liquid in the crockpot. 8. Add the porcini, porcini water, and bone broth to the crockpot until liquid level is near the top of the short ribs. 9. Add the sachet, thyme, garlic, and bay leaf. 10. Set Crock pot on high until bubbling and then set to low and cook for 8-10 hours. Remove ribs and set aside. Skim off some fat if desired and heat the remaining liquid on high in the crockpot or a pan until it is reduced to the desired consistency. You can whisk in some flower if you want a thicker gravy. Prepare the each plate by placing a rib on a bed of mashed potatoes and top with the desired amount of gravy & vegetable mixture. ENJOY!
Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! I’m super excited about my guests from the hugely popular alternative music band, White Knife Study. With me today is bass player Joe Jackson, and guitarist Bryan Calhoon. This electro-indie rock band is comprised of 5 guys who did separate music projects in Alaska and got together in Portland, Oregon to make the kind of music they had always dreamed of.
Full Episode Link: https://soundcloud.com/martismusickitchen/joe-jackson-bryan-calhoon-white-knife-study-buffalo-chicken-sandwiches-clue-videos
Bandmate, Bryan, talks about how the band got together in Portland. “Joe and I were in a band called, “Divides,” and we started back in 2012,” says Bryan. “We moved to Portland in 2013…..Sean, the singer of White Knife, was saying, “OK, I want to start something kind-of electronic.” I said, “Cool, our band just ended. Let’s get something going.” And then Dale happened to move down to Portland at that same time.”
It just so happens that Joe is a definite food fan, and pretty good cook at that. He loves to host dinner parties and game nights for his friends. On this episode, Joe will prepare his recipe for Shredded Buffalo Chicken Sandwiches and Baked French Fries.
How do five guys from Alaska end up forming a band in Portland? How did they film their ultra-professional music videos? And What does an intense game of “Clue” have to do with anything? Follow me into this fun episode . . and let’s find out!
Website: https://wksmusic.com/ Facebook: https://www.facebook.com/whiteknifestudy Soundcloud: https://soundcloud.com/whiteknifestudy YouTube: https://www.youtube.com/channel/UCUa8SqtKTR4wzCeSfDkKmGA/featured Itunes: https://itunes.apple.com/us/artist/white-knife-study/1306841322 Bandcamp: https://whiteknifestudy.bandcamp.com/ Spotify: https://open.spotify.com/album/0VIMuSGK2LzEwEPEpdtF8E Instagram: https://www.instagram.com/whiteknifestudy/?hl=ml
Marti’s website: http://MartiMendenhall.com Marti’s Patreon: http://Patreon.com/MartiMendenhall Marti’s Music Kitchen Facebook: https://www.facebook.com/MartisMusicKitchen/
JoeJackson #WhiteKnifeStudy #WKS #Alaska #Electronica #IndieRock #synthpop #synthesizer #electro #portland #whiteknifestudy #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #PDXEats #Clue #WKS #BuffaloChickenSandwich #ThisBandCooks #WKSFan #Scenery
On this episode of Marti’s Music Kitchen, we’re with Joe Jackson and Bryan Calhoon from popular alternative music band, White Knife Study. This electro-indie rock band is comprised of 5 guys got together to make the kind of music they had always dreamed of.
Bandmate, Bryan, talks about how the band got together in Portland. “Joe and I were in a band called, “Divides,” and we started back in 2012,” says Bryan. “We moved to Portland in 2013…..Sean, the singer of White Knife, was saying, “OK, I want to start something kind-of electronic.” I said, “Cool, our band just ended. Let’s get something going.” And then Dale happened to move down to Portland at that same time.”
It just so happens that Joe is a definite food fan, and pretty good cook at that. He loves to host dinner parties and game nights for his friends. On this episode, Joe prepares his recipe for Shredded Buffalo Chicken Sandwiches and Baked French Fries.
How do five guys from Alaska end up forming a band in Portland? How did they film their ultra-professional music videos? And What does an intense game of “Clue” have to do with anything? Follow me into this fun episode . . and let’s find out!
Shredded Buffalo Chicken Sandwiches Ingredients: 3 chicken breasts 2 tablespoons olive oil 1 pack Campbell's Buffalo Slow Cooker sauce pack 1 cup shredded carrots 2 stalks of celery 1 red onion Sliced provolone cheese Ciabatta buns Ground black pepper to taste
Directions: Trim fat from chicken breasts, placing whole breasts in slow cooker. Top with olive oil, buffalo sauce, and pepper. Cook on high for 2 hours. While cooking, thinly slice celery and prepare shredded carrots. At the 2 hour mark, open the cooker and remove the chicken. Put the sliced celery and shredded carrots in the remaining sauce, turn cooker to low heat. After chicken cools enough, shred by hand until it is in small, thin strips and place back in cooker with the sauce and vegetables. Cook for an additional 20 minutes. Slice the ciabatta buns and the red onion. When ready, spoon chicken mix onto the bun, top with cheese, onion, second half of bun and ENJOY! For more heat, add extra sauce as desired.
Baked French Fries Ingredients: 3 red potatoes Olive oil Ground black pepper Sea Salt Tasty seasoning of your choice ( I used an herbed pepper blend for the show but often do it with Rosemary instead with great results)
Directions: Turn oven to 350. After peeling any eyes or imperfections off the potatoes make horizontal cuts through them to separate them into flat slices with the rest of the skin still on. Then cut individual fry-shaped slices out of those to the proper size. Place tinfoil on a flat cooking sheet and spray with non-stick spray. Align the fries down on the tray so they are not quite touching and spread evenly. Using two fingers, loosely spread over the opening of the olive oil, carefully spread the oil over all of the fries until they have a nice sheen on top, but not to the point that they are sitting in pools of oil. Spread salt, pepper, and seasoning to taste over the top of the oiled fries. Bake at 350 for 15 - 20 minutes or until they are crispy enough to your liking. Using a spatula, move fries onto a plate covered in paper towels to sponge off extra oil and let cool. Enjoy!
Website: https://wksmusic.com/ Facebook: https://www.facebook.com/whiteknifestudy YouTube: https://www.youtube.com/channel/UCUa8SqtKTR4wzCeSfDkKmGA/featured Itunes: https://itunes.apple.com/us/artist/white-knife-study/1306841322 Bandcamp: https://whiteknifestudy.bandcamp.com/ Spotify: https://open.spotify.com/album/0VIMuSGK2LzEwEPEpdtF8E Instagram: https://www.instagram.com/whiteknifestudy/?hl=ml
Marti’s website: http://MartiMendenhall.com Marti’s Patreon: http://Patreon.com/MartiMendenhall Marti’s Music Kitchen Facebook: https://www.facebook.com/MartisMusicKitchen/
Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest, Joan Szymko, is a successful composer and conductor, the recipient of the prestigious Raymond W. Brock Memorial Commission, and has a catalog of over 100 amazing choral works well-known across North America and beyond. Her most recent critically acclaimed work, “Shadow and Light,” focuses on those faced with the heartbreak of Alzheimer’s dementia, and is meant to offer a hopeful, healing comfort through music.
Full episode link: https://soundcloud.com/martismusickitchen/joan-szymko-composer-mmk-ep-s2-28-red-lentil-soup-roasted-sweet-potatoes-alzheimers
“Particularly if I’m writing for a choir,” says Joan, “I feel like I’ve found the right text, that’s like 75% of the work. Because I get so tuned in to the words. I love language.”
On this episode, Joan will prepare two comforting, distinctive dishes that are sure to soothe the soul. Her warm Roasted Spiced Sweet Potatoes and a simple, yet delicious, Red Lentil Soup evoke Fall both visually and in flavor.
What’s the secret ingredient to her career as a successful composer? Does creative cooking inspire creative composing? Come with me into this kitchen and let’s learn all about this inspiring, musical wonder-woman!
https://www.joanszymko.com/ https://www.facebook.com/JoanSzymko.composer https://www.youtube.com/user/aurorachorus?feature=watch http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
JoanSzymko #Composer #Conductor #AuroraChorus #ACDA #AmericanChoralDirectors #SweetPotatoes #RedLentilSoup #MusicalWonderWoman #MartiMendenhall #MartisMusicKit #MartisMusicKitchen #Cooking #Podcast #Recipe #PDXEats
On this episode of Marti’s Music Kitchen, we’re cooking with Joan Szymko, a successful composer and conductor, a prestigious Commission, and a catalog of over 100 amazing choral works well-known across North America and beyond. Her most recent critically acclaimed work, “Shadow and Light,” focuses on those faced with the heartbreak of Alzheimer’s dementia, and is meant to offer a hopeful, healing comfort through music.
“Particularly if I’m writing for a choir," says Joan, "I feel like I’ve found the right text, that’s like 75% of the work. Because I get so tuned in to the words. I love language.”
Joan prepares two comforting, distinctive dishes that are sure to soothe the soul, warm Roasted Spiced Sweet Potatoes, and a simple, yet delicious, Red Lentil Soup which evoke Fall both visually and in flavor.
What’s the secret ingredient to her career as a successful composer? Does creative cooking inspire creative composing? Come with me into this kitchen and let’s learn all about this inspiring, musical wonder-woman!
Roasted Spiced Sweet Potatoes 1 tsp. Coriander seeds ½ tsp. Fennel seeds ½ tsp. Dried oregano ½ tsp. Dried hot red pepper flakes 1 tsp. Kosher salt 2 lb. medium sweet potatoes 3 T. vegetable oil
Preheat oven to 425. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
Cut potatoes lengthwise into 1” wedges. Toss with oil and spices in a large roasting pan and roast in middle of oven for 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, approx. 15-20 minutes more. Serves 4-6
Red Lentil Soup INGREDIENTS: 3 tablespoons olive oil, more for drizzling 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth 1 cup red lentils 1 large carrot, peeled and diced Juice of 1/2 lemon, more to taste 3 tablespoons chopped fresh cilantro.
PREPARATION: 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer then reduce heat to medium-low and cook partially covered until lentils are soft, about 30 minutes. Taste, add salt if necessary. 4. Using an immersion, regular blender, or food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky. 5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
https://www.joanszymko.com/ https://www.facebook.com/JoanSzymko.composer https://www.youtube.com/user/aurorachorus?feature=watch http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
JoanSzymko #Composer #Conductor #AuroraChorus #ACDA #AmericanChoralDirectors #SweetPotatoes #RedLentilSoup #MusicalWonderWoman #MartiMendenhall #MartisMusicKit #MartisMusicKitchen #Cooking #Podcast #Recipe #PDXEats
Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest is Malea, a vocalist, entertainer, and band leader who loves to cook dinner for her band following rehearsals. Malea and the Tourists are very prominent in the Pacific Northwest, and they just finished cutting their first album.
Full Episode Link: https://soundcloud.com/martismusickitchen/mmk-ep-s2-27-malea-and-the-tourists-chicken-pesto-extreme-chocolate-cake-new-album-workout-and-cats
“When I decided to put my own band together, it took a few years to find the right fit,” says Malea.” The first guy I pulled in was Kit Taylor, and then it was a matter of finding the right personalities music-wise and friendship-wise. So, here we are!”
On this episode, Malea will prepare her “go to” quick and easy recipe for Chicken Breasts with Pesto, and Fall Leafy Greens w/Butternut Squash, Nuts, and Dried Cranberries. For Dessert, bandmate Steve Morgan will prepare his family’s Extreme Chocolate Cake.
Does the lure of great food make for a better rehearsal? What is Malea’s secret to booking so many gigs? And did someone say Chocolate? Come with me into this great kitchen . . and let’s find out!
https://www.musicbymalea.com/ https://www.facebook.com/musicbymalea/ https://www.youtube.com/user/maleamusic1 https://twitter.com/vocalistmalea "Bring Me Sunshine" available at ITunes + Rhapsody + Spotify www.cdbaby.com “Have You Seen My Angel?” available Nov 2019 http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Malea #Maleaandthetourists #NewMusic #NewAlbum #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #WorkingOut #Dance #BeachBody #LesMillsOnDemand #Cats #CatShelter #ChocolateCake #Chicken #FallSalad
On this episode of Marti’s Music Kitchen, we’re with guest Malea, a vocalist, entertainer, and band leader who loves to cook dinner for her band. Malea and the Tourists are very prominent in the Pacific Northwest, and they just finished cutting their third album.
“When I decided to put my own band together, it took a few years to find the right fit,” says Malea.” The first guy I pulled in was Kit Taylor, and then it was a matter of finding the right personalities music-wise and friendship-wise. So, here we are!”
Malea prepares her “go to” recipe for Chicken Breasts with Pesto and Fall Leafy Greens w/Butternut Squash. For Dessert, bandmate Steve Morgan will serve Extreme Chocolate Cake.
Does the lure of great food make for a better rehearsal? And did someone say Chocolate? Come with me into this beautiful kitchen . . and let’s find out!
Chicken Breasts with Pesto ( serves 6) (Malea) Ingredients: 6 Chicken breasts or Salmon or Tilapia fish filets 1 ½ c Pesto 2 c Chopped Tomatoes 1 ½ c Fresh Parmesan or Mozzarella Dash of Salt & Pepper 1 c. Olive Oil Directions - in an 11x12 baking dish: Spread olive oil on bottom of dish Place chicken breasts on top of olive oil Spread pesto on top of the chicken Top with sliced tomatoes Top with parmesan cheese Sprinkle with salt & pepper For Chicken, bake at 400 degrees for 35-40 minutes. For Fish, bake at 375 for 25-30 minutes until moist but done. This dish freezes very well for “in a hurry” leftovers.
Fall Leafy Greens with Butternut Squash & dried Cranberries (Malea)
Ingredients: 5 oz (8 cups) mixed greens 3 cups chopped butternut squash (fresh or frozen) 1 c feta cheese or any cheese as sub 1 c dried cranberries 1 c chopped almonds or any nuts. Dressing: ¼ c lemon juice, 3 T. olive oil, 1 T. balsamic vinegar mixture or a mix of white balsamic vinegar. Directions: Toss greens, squash, cheese, cranberries, almonds If using fresh squash, chop up, toss with a light coating of butter & brown sugar or honey, place on a cookie sheet lined with parchment paper and bake at 375 degrees for approx. 25 mins, until done but still moist. Toss lightly with the dressing Can be served warm or cold
Extreme Chocolate Cake - Steve Morgan; bass musician
Cake Ingredients: 2 cups white sugar 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk ½ cup vegetable oil 2 tsp. Vanilla extract 1 cup strong coffee, cooled Frosting Ingredients: 3/4 cup butter 1 1/2 cups unsweetened cocoa powder 5 1/3 cups confectioners' sugar 2/3 cup milk 1 teaspoon vanilla extract Directions: Preheat oven to 350 degrees F. Grease and flour two 9 inch cake pans. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the coffee by hand. Pour evenly into prepared pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans then cool completely. To make the frosting, cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar, alternately with the milk and vanilla. Beat to a spreading consistency. Split the layers of cooled cake horizontally. Cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake and serve.
https://www.musicbymalea.com/ https://www.facebook.com/musicbymalea/ https://www.youtube.com/user/maleamusic1 https://twitter.com/vocalistmalea "Bring Me Sunshine" available at ITunes + Rhapsody + Spotify www.cdbaby.com “Have You Seen My Angel?” available Nov 2019 http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Malea #Maleaandthetourists #NewMusic #NewAlbum #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #WorkingOut #Dance #BeachBody #LesMillsOnDemand #Cats #CatShelter #ChocolateCake
PREVIEW: On this episode of Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest, Dustin Hunley, is an accomplished jazz pianist who has been a music educator for over 16 years. He is also a fabulous vocalist, director, composer, arranger, and an absolute whiz in the kitchen! When Dustin found out his young son had Celiac disease and could be harmed by eating gluten, he was forced to change his cooking style to accommodate.
Full Episode Link: https://soundcloud.com/martismusickitchen/mmk-ep-s2-26-dustin-hunley-jazz-ed-celiac-disease-lamb-sweet-potato-curried-shepherds-pie-mangoritas
Dustin is preparing a delicious Lamb and Sweet Potato Curried Shepherd’s Pie, which is of course, gluten free, and perfect for the cooler Fall weather. To help ward off the chill as you dine by the fireplace, he’ll also create a smoky MangoRita. As a parent with high school age twins, and a busy performing schedule, how does eating healthy and staying fit keep him going? How does he fuel-up for endurance running? Was it a love for cooking that helped him in the with the band, “Ants in the Kitchen?” Join me in the kitchen and let’s find out!
https://www.facebook.com/dustinhunleyjazz/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall https://www.facebook.com/antsinthekitchen/ https://j-fell.com/antsinthekitchen/?q=1
DustinHunley #Jazz #AntsInTheKitchen #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe
On this episode of Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest, Dustin Hunley, is an accomplished jazz pianist who has been a music educator for over 16 years. He is also a fabulous vocalist, director, composer, arranger, and an absolute whiz in the kitchen! When Dustin found out his young son had Celiac disease and could be harmed by eating gluten, he was forced to change his cooking style to accommodate.
Dustin is preparing a delicious Lamb and Sweet Potato Curried Shepherd’s Pie, which is of course, gluten free, and perfect for the cooler Fall weather. To help ward off the chill as you dine by the fireplace, he’ll also create a smoky MangoRita. As a parent with high school age twins, and a busy performing schedule, how does eating healthy and staying fit keep him going? How does he fuel-up for endurance running? Was it a love for cooking that helped him in the with the band, “Ants in the Kitchen?” Join me in the kitchen and let’s find out!
Lamb and Sweet Potato Curried Shepherd’s Pie
2 lbs. Ground Lamb 1 bunch chopped green onion, use green stems only 3 large garlic cloves, minced 1 inch piece ginger root, freeze then grate using a microplane, or finely chop 1 ½ -2 lbs. sweet potato, cooked and mashed. Add coconut milk until desired consistency. 2-3 T. Chosen oil 1 c. chicken stock 2 carrots, diced 1 can coconut cream 3 T. curry powder (used Penzey’s yellow curry) 2 T. tomato paste ½ bag frozen peas
Directions: Saute onion, garlic, and ginger until softened, do not let garlic brown, set aside. Cook lamb, drain fat. Add lamb to onion mixture. Add chicken stock, carrots, coconut cream, curry powder, tomato paste and simmer uncovered 15-20 minutes, until thickened. Add peas.
Spread into a 9x13 ungreased baking dish. Spoon mashed sweet potato over top then spread until evenly covered. Bake at 400 for 30 minutes or until bubbly. Let rest a few minutes before serving.
MangoRita (makes 2 drinks)
2 oz. Mezcal 1 oz. Anejo Tequila 4 oz. Mango Nectar 7 drops grapefruit bitters 2 oz. lime juice from 2 limes rolled across counter a few times to release more juice
Place ingredients in a shaker of ice, shake, then strain into salt-rimmed cocktail glass over ice. Garnish with lime wedge.
https://www.facebook.com/dustinhunleyjazz/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall https://www.facebook.com/antsinthekitchen/ https://j-fell.com/antsinthekitchen/?q=1
DustinHunley #Jazz #AntsInTheKitchen #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe
Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! In today’s world of iPhones, computer games and other teenage distractions, it’s refreshing to find a 14 year-old that knows their way around a kitchen! Today, we feature Matilda McCabe, Tildy for short, and she is a new freshman at the Milwaukie Academy of the Arts. She is talented, musical and one great cook!
“Once I was older,” says Matilda, “and they felt they could leave me home alone… when I was too old to go on tour with them, but old enough to stay home for long periods of time, they felt like they could out and do their DJ gigs or whatever they needed to go to, I would really want grilled cheese. So I learned how to make grilled cheese and I thought, wow, this is really fun!”
On the show today, Matilda is whipping up a healthy Caesar Salad, one of her favorite weeknight recipes. Oh, and did I mention? She just happens to be the daughter of Zia McCabe, from the Dandy Warhols! Just how did Tildy discover her love of cooking? What’s it like to have parents that are in a touring band? And has the creativity of her culinary and musical skills changed how she approaches life? Let’s find out on this Marti’s Music Kitchen first, a very special teenager episode!
Matilda’s Cesar Salad, Her Go-To Weeknight Dish
2-3 cloves minced garlic 2 egg yolks Juice from one lemon slice 2 1/2 tsp. worcestershire sauce * 1/3 Parmesan cheese or to taste * 1/2 c. olive oil * 1/2 tsp. salt 1/2 tsp. pepper Several stalks Romaine Lettuce chopped or left whole
In salad bowl, mash garlic on side of bowl with a fork. Mix in egg yolks and lemon juice, stir until well mixed. Stir in worcestershire sauce. Add parmesan cheese and olive oil, mix well. Add salt and pepper. Taste and adjust as desired. Add romaine and mix with hands until all pieces are coated. If leaving as whole stalks, place lettuce on plate and pour salad dressing over lettuce.
- For an extra kick, add more worcestershire sauce. If too spicy, add more oil. If too oily, add more cheese.
MartildaMcCabe #TeenagerCooking #MilwaukieHS #MartiMendenhall #MartisMusicKit #TheDandyWarhols #ZiaMcCabe #FamousParents #CaesarSalad #highschool #studentchef #chefinthemaking #chefinthekitchen #culinary #studentleaders #activist #wearethefuture
Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! In today’s world of iPhones, computer games and other teenage distractions, it’s refreshing to find a 14 year-old that knows their way around a kitchen! Today, we feature Matilda McCabe, Tildy for short, and she is a new freshman at the Milwaukie Academy of the Arts. She is talented, musical and one great cook!
Full Episode Link: https://soundcloud.com/martismusickitchen/matilda-mccabe-teenager-episode-eps2-25-caesar-salad-dandy-warhols-daughter-politics-milwaukie-hs
“Once I was older,” says Matilda, “and they felt they could leave me home alone… when I was too old to go on tour with them, but old enough to stay home for long periods of time, they felt like they could out and do their DJ gigs or whatever they needed to go to, I would really want grilled cheese. So I learned how to make grilled cheese and I thought, wow, this is really fun!”
On the show today, Matilda is whipping up a healthy Caesar Salad, one of her favorite weeknight recipes. Oh, and did I mention? She just happens to be the daughter of Zia McCabe, from the Dandy Warhols! Just how did Tildy discover her love of cooking? What’s it like to have parents that are in a touring band? And has the creativity of her culinary and musical skills changed how she approaches life? Tune in to the full version of this Marti’s Music Kitchen first, a very special teenager episode!
MartildaMcCabe #TeenagerCooking #MilwaukieHS #MartiMendenhall #MartisMusicKit #TheDandyWarhols #ZiaMcCabe #FamousParents #CaesarSalad #highschool #studentchef #chefinthemaking #chefinthekitchen #culinary #studentleaders #activist #wearethefuture
On this episode of Marti’s Music Kitchen, we are cooking with Portland’s Glamour Girls, The Starella Sisters. Glam cocktails & hors d’ouevers. Classy is back!
Summertime in a Glass
Approx 1.5 oz Limoncello Approx 1.5 oz Vodka Sparkling lemon or lime water Muddled mint, mixed frozen berries, and limes
Muddle the berries and mint in the bottom of your clear glass. Mix the Limoncello, vodka and sparkling water and adjust the taste as needed. Garnish with a mint sprig, drink and enjoy!
Mai Tai
1 oz. fresh lime juice ½ oz. Curacao ¼ oz. Orgeat syrup ¼ oz. simple syrup 1 oz. dark Jamaican Rum 1 oz. amber Martinique Rum (can sub Myer’s legend 10 yr) 1 oz. Cuban Rum 6 drops Pernod (⅛ tsp) Dash angostura bitters Garnish: mint sprigs, umbrella, skewered pineapple and cherry, pineapple leaves
Shake ingredients with plenty of crushed ice. Pour un-strained into double old-fashioned glass or your favorite tiki cup. Sink your spent lime into the drink. Garnish with a mint sprig, umbrella, skewered pineapple and cherry.
The Best Smoked Salmon Spread 1 (8 oz) pkg softened cream cheese 6 oz. smoked salmon, chopped ¼ cup capers, or to taste 2 T. chopped green onion (optional) 1 ½ tsp. Chopped fresh dill ¼ cup heavy whipping cream 3 dashes Worcestershire sauce 3 drops hot pepper sauce 1 squeezed fresh lemon
Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.
“Victory Dip” Here is the link to the recipe and info for the wartime. https://the1940sexperiment.com/tag/wartime-eggless-mayonnaise/
Savory Shrimp by Julie Starella
Sesame rice crackers 1 english cucumber sliced in rounds Dice : 1/2 lb precooked jumbo shrimp 1 green onion 1 stalk of celery
Mix above ingredients with: 4 heaping tablespoons mayo, dill pickle relish and cayenne pepper to taste. Place cucumber slice on cracker and heap shrimp mixture on top. Garnish as you please.
Showboat Deviled Eggs Kristen Starella's deviled egg recipe was inspired by Radar restaurant Chef Jonathan Berube and Lily Tollefsen. She would like to give them a special shout-out for creating the best deviled eggs she's ever eaten and for generously telling her what appears to be their entire recipe.
Hard-boil, then cool eggs in ice water. (I love my Dash egg cooker.) (For easy-peeling eggs: use less-than-fresh ones, and keep in water before cracking.) Halve egg whites; put yolks in food processor. Add the following: Terribly imprecise measurements for 12 whole eggs 2 Tb Edmond Fallot Dijon mustard 1 tsp smoked paprika 1 tsp garlic powder 1/2 tsp curry powder Couple grinds fresh pepper 1-2 dashes cayenne pepper (Can add minced kaffir lime leaves or dill) Pulse gingerly until in small crumbles. Then add (again, this is typically eyeballed): 3 heaping spoonfuls Best Foods mayonnaise 1 tsp dill pickle juice 1 dash fish sauce 1 drop liquid smoke (Drip onto spoon first!) 1-2 squeezes lemon juice Pulse again until just combined. Separation may occur with too heavy a hand. Taste. Add salt if needed (sub celery salt) Spoon mixture into a zipper bag, seal, and mash more if needed, until smooth. Clip a corner and squeeze yolks into egg white halves. Garnish with any of the following: Capers, Dill, Minced onions crisp-fried with avocado oil. My favorite tip for cutting raw onions: make someone wearing contact lenses do it. There is a secret ingredient that I will only reveal in my last remaining breaths!
Watermelon with Balsamic Vinegar That’s it! But the ingredients are key... Hermiston watermelon and Third Street Oil and Vinegar’s Fig- and peach-infused balsamic vinegars are what make this dish truly sublime. http://MartiMendenhall.com http://Patreon.com/MartiMendenhall https://www.facebook.com/starella34/ Instagram handle: @thestarellasisters https://www.instagram.com/thestarellasisters/
PREVIEW: On this episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … we are cooking with Portland’s Glamour Girls, The Starella Sisters. Let me tell you, these ladies have perfected the green room snack and shared with us some of their favorite pre-show snacks and libations. The cocktails du jour are incredible: Summertime in a Glass, and a Polynesian delight, the classic Mai Tai.
Full Podcast Link Here: https://soundcloud.com/martismusickitchen/mmk-ep-s2-24-the-starella-sisters-cook-glamorous-cocktails-fancy-hors-d-oeuvres-classy-is-back
PREVIEW OF Dr. Larry Sherman Episode
On this episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen, we delve into the mysterious brain with Musical Neuroscientist and OHSU Professor Dr. Larry Sherman.
“Learning and instrument has these amazing physical effects on the brain. Like generating new cells, generating more connections in between cells, and generating more of this “myelan” substance.” (Which keeps the brain young.)
With over 80 publications, numerous television appearances discussing topics such as the science of pleasure and love, music and the brain, he is recognized as one of the “People who are changing our world.” In the kitchen, he applies his scientific knowledge of the brain to the creative art of cooking. We’re making Cornbread, Cajun Crab-stuffed Mushrooms, Shrimp Jambalaya, and Bread Pudding with Bourbon Cream Sauce!
Is there anything this charmingly intelligent scientist and family man can’t do? Come with me into this former hunting lodge and let’s find out!
Listen to the Full Episode Here: https://soundcloud.com/martismusickitchen/mmk-ep-s2-23-larry-sherman-neuroscientist-pianist-full-cajun-inspired-meal-live-performance
Dr. Sherman on TEDx Portland: https://www.youtube.com/watch?v=b4ByuNIaKFo http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
On this episode of Marti’s Music Kitchen, we delve into the mysterious brain with Musical Neuroscientist, Dr. Larry Sherman. “Learning and instrument has these amazing physical effects on the brain. Like generating new cells... and generating more of this “myelan” substance.” (Which keeps the brain young.) With over 80 publications, numerous television appearances discussing topics such as the science of pleasure and love, music and the brain, he is recognized as one of the “People who are changing our world.” In the kitchen, he applies his scientific knowledge of the brain to the creative art of cooking. We’re making Cornbread, Cajun Crab-stuffed Mushrooms, Shrimp Jambalaya, and Bread Pudding with Bourbon Cream Sauce!
Is there anything this charmingly intelligent scientist and family man can’t do? Come with me into this former hunting lodge and let’s find out!
Dr. Sherman on TEDx Portland: https://www.youtube.com/watch?v=b4ByuNIaKFo http://MartiMendenhall.com http://Patreon.com/MartiMendenhall https://portlandchamberorchestra.org/ https://www.valeriedaysings.com/about-valerie https://www.darrellgrant.com/ https://www.naomilmusic.com/
Cornbread
1 1/3 cups all-purpose flour ⅔ cup cornmeal 1/2 cup corn flour 2/3 cup sugar 5 teaspoons baking powder ½ teaspoon salt 1.5 cups milk 5 tablespoons unsalted butter, melted 1 whole egg, beaten
Preheat the oven to 350°F. In a large bowl combine the flour, cornmeal, corn flour, sugar, baking powder and salt; mix well, breaking up any lumps. In a separate bowl combine the milk, butter and egg and add to the dry ingredients; blend just until mixed and large lumps are dissolved. Do not overbeat. Pour mixture into a lightly oiled baking pan and bake at 350°F until golden brown, about 40-55 minutes. Remove from pan, cool and break into crumbs (not too fine, leave some coarser chunks for texture).
Cajun Crab-stuffed Mushrooms
1 cup crabmeat 1/2 cup cream cheese 1/2 cup fresh parsley leaves, chopped 1/2 cup green onions, chopped 4 tablespoons Parmesan Seasoning (see recipe below) 10 white mushroom caps 1/2 cup bread crumbs Olive oil Seasoning: 1/2 cup salt 2 Tbs black pepper 2 Tbs cup garlic powder 1 tsp cayenne
Preheat the oven to 375 degrees F. Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Add seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Rub mushrooms with olive oil and dribble a little on top of mushrooms. Transfer to oven and bake for about 20 minutes, or until the filling is hot and melted.
Shrimp Jambalaya
Olive oil ½ cup of chopped onions 2 cups uncooked rice ½ cup chopped green peppers 2 tsp chopped garlic 2 tsp chopped celery 4 cups water 1 tsp thyme 1 tsp cayenne pepper 2 tsp chopped parsley 1 tsp paprika 16 large raw shrimp (peeled and deveined)
Add 1 tablespoon olive oil to a pot on medium heat. Sauté onions until clear. Add remaining ingredients except shrimp, stir well and cook for 1 minute, then add shrimp. Reduce heat and cover, cooking for 35 minutes. Toss rice, cover again, cooking until rice is done.
Bread Pudding
1 baguette 2 12 oz cans evaporated milk 1 cup water 6 eggs (beaten) 8 oz crushed pineapple 1 large apple, grated 1 ½ cups of sugar 5 Tbsp of vanilla ¼ lb of butter, softened
Tear bread into small pieces and place in a large bowl. Pour the milk and water evenly over the bread. Add the eggs, stirring. Add pineapple and apple, stir well. Add the sugar and stir. Add the vanilla and butter, stir, then pour contents into a 9” x 10” baking dish. Bake at 350 degrees F for 35 minutes.
Bourbon Sauce
3 Tbsp butter 1 Tbsp flour ½ cup sugar 1 cup cream 1 Tbsp vanilla 1 tsp nutmeg 1 oz. bourbon
In a small pan on medium, melt the butter and add flour, stirring for 5 minutes. Stir in the sugar; add cream. Cook for 3 minutes. Add vanilla, nutmeg and bourbon. Let simmer for 5 minutes. Pour over bread pudding then serve.
On this episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … we take you on a journey from an Italian farm to the hustle and bustle of city life in Portland with travel consultant and chef, Antimo Cimino.
“For me nutrition is the nutrition of the soul. So when you’re cooking, how you do it and what goes into the cooking is because you know you’re putting that in your body and you’re honoring your body,” says Antimo. “So that’s why I try to cook every day, because I prefer to choose what I’m feeding myself and being more mindful about the process.”
Come savor the flavors of summer with his recipes for “Beet Salad w/Mango Chutney in an Orange Whiskey Sauce” and “Watermelon Cubes,” with bursts of berry, mint, and cinnamon. He is also the author of “Food You’ll Make Love To: Ah, Those Italians!” - a cookbook with a southern Italian flare
What is it about Italian music and food that evokes the passion of love? What are some of his favorite travel adventures? And what fabulous foods would he cook for you on your first date? Come with me into this Italian kitchen, and let’s find out!
Check Out Upcoming Trips https://voomago.com/upcoming-trips
My Travel Videos https://www.youtube.com/watch?v=i-s4FukAD_I https://www.youtube.com/watch?v=rybQ_hqOR4M https://www.youtube.com/watch?v=-c9yTzw3u_M
Antimo on TV: Travel talk and cooking on King5 New Day http://katu.com/amnw/am-northwest-cooking-recipes/biscotti-di-mamma-anna
Marti Mendenhall website Marti's Patreon
VoomaGo #AntimoCimino #travelwithantimo #experientialtravel #puglialove #Italy #MartiMendenhall #MartisMusicKit #PdxMusic #PDXEats #BeetSalad #WatermelonCubes #MusicAndFood #Podcast #experientialtravel #puglialove #Cooking #Recipe #PdxJazzSinger #Travel #DiningOut #Chef #OHSU
On this episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … we take you on a journey from an Italian farm to the hustle and bustle of city life in Portland with travel consultant and chef, Antimo Cimino.
“For me nutrition is the nutrition of the soul. So when you’re cooking, how you do it and what goes into the cooking is because you know you’re putting that in your body and you’re honoring your body,” says Antimo. “So that’s why I try to cook every day, because I prefer to choose what I’m feeding myself and being more mindful about the process.”
Growing up in Manduria, a small town in the Italian region of Puglia, Antimo realized operating a farm was not the career path he desired. Instead, he had an infectious passion and enthusiasm for music, travel, food, and culture which led him to culinary school and ultimately founding, VoomaGo, an experiential travel company that specializes in taking you behind the scenes and away from touristy crowds so you can travel like a local. Come savor the flavors of summer with his recipes for “Beet Salad w/Mango Chutney in an Orange Whiskey Sauce” and “Watermelon Cubes,” with bursts of berry, mint, and cinnamon. He is also the author of “Food You’ll Make Love To: Ah, Those Italians!” - a cookbook with a southern Italian flare
What is it about Italian music and food that evokes the passion of love? What are some of his favorite travel adventures? And what fabulous foods would he cook for you on your first date? Come with me into this Italian kitchen, and let’s find out!
Check Out Upcoming Trips https://voomago.com/upcoming-trips
My Travel Videos https://www.youtube.com/watch?v=i-s4FukAD_I https://www.youtube.com/watch?v=rybQ_hqOR4M https://www.youtube.com/watch?v=-c9yTzw3u_M
Antimo on TV: Travel talk and cooking on King5 New Day http://katu.com/amnw/am-northwest-cooking-recipes/biscotti-di-mamma-anna
Http://MartiMendenhall.com http://YouTube.com/MartiMendenhall
Beet Salad with Mango Chutney in Orange & Whiskey Sauce Ingredients Beet base (Serves two): 2 red beets 2 yellow beets olive oil 1 cup firm mango (cubed) 1⁄3 cup shallots 4 T. olive oil Pinch of chili pepper flakes 1 teaspoon fresh ginger 1 T. balsamic vinegar cream, Juice from 1⁄2 orange 2 T. ketchup 2 T. honey 1⁄3 cup whiskey (Jack Daniels preferred) orange zest 1⁄2 cup sliced almonds micro-greens, edible flowers, and salt.
Directions Boil each beet type separately till soft through the center. Peel them and when cooled, slice them and layer them in a bowl allowing the red to bleed into the yellow. Set aside for at least 1 hour. In a bowl, cut your mango in cubes and collect the juice. Orange Whiskey Sauce: In a saucepan, add the olive oil and chopped shallots. Cook until blond. Add in the cubed mango, chili powder, and grated fresh ginger. Cook for 2 minutes at medium-high heat. Add the whiskey and allow it to flambé. Add the balsamic vinegar cream, orange juice, honey, ketchup and salt to taste. Cook until thickened. The sauce should be done 10 minutes before serving the salad so you can dish it up while hot. To plate, arrange 4-6 slices of beets in the center of the serving dish. Spoon the warm sauce onto the beets. On one side of the plate, place some micro-greens and edible flowers, Sprinkle some of the sliced almonds on top, zest one orange over the plated salad and finish with a drizzle of balsamic vinegar cream and salt.
Watermelon Cubes Ingredients: Watermelon, fresh mint leaves, blueberries, blackberries, or marionberries, cinnamon, and powdered sugar, toothpicks
Sprinkle cinnamon on serving dish. Cut the watermelon into bite-size cubes and place on top of cinnamon. Top each cube with one mint leaf. Skewer two blueberries and stick through watermelon cube. Dust powdered sugar over top of cubes.
VoomaGo #AntimoCimino #Italy #MartiMendenhall #MartisMusicKit #PdxMusic #PDXEats #BeetSalad #WatermelonCubes #MusicAndFood #Podcast
On the Season Two opener of Marti’s Music Kitchen, we’re jazzing it up with acclaimed songwriter and performer, Naomi LaViolette. We’re meeting her high in the lush green hills of the fabulous Campbell Lane Winery. You might recognize Naomi’s music from the national acclaim around her work with Steve Goodwin and the “Saving his Music” project, or about the Oregon Symphony’s “Lullaby Project,” helping homeless Mom’s through music.
“We’ve now successfully saved most of his music,” says Naomi, “and it’s kind of neat because it’s like… that’s the battle Alzheimer’s didn’t win. We feel a lot of joy from that. It’s like the light on the other side of the darkness with the disease.”
We are on location with Tracy Parks, co-owner of the winery, in the lovely Oregon location. We’re going to figure out what wine goes best with Naomi’s delicious go-to healthy Fish Bowls with homemade aioli and veggies. With three kids and an extremely busy performance schedule, how does she find the time to cook? How do Naomi and Tracy encourage their children to help out in the kitchen? And how did she write her latest hit? Take a listen – and let’s find out!
Find out on the next, Marti’s Music Kitchen, on Oregon Music News.com.
Full Episode Link: https://soundcloud.com/martismusickitchen/naomi-laviolette-campbell-lane-winery-mmk-ep21
Naomi LaViolette website Naomi's Patreon Facebook Twitter Saving His Music The Lullaby Project https://naomilaviolette.bandcamp.com iTunes: https://itunes.apple.com/us/album/written-for-you/id1293361041
Campbell Lane Winery https://www.facebook.com/clwinery/ https://www.instagram.com/clwinery/
Marti Mendenhall website Marti's Patreon
NaomiLaViolette #Patreon #SavingHisMusic #OregonSymphony #LullabyProject #CampbellLaneWinery #Winery #MartiMendenhall #MartisMusicKitchen #PdxMusic #PDXEats #FishTaco #Wine #foodandmusic #CookingAndMusic #PdxFood
On this Season 2 Launch of Marti’s Music Kitchen, the fun music and food podcast where anything can happen, we travel to the lush green hills of Pete’s Mountain in West Linn to the Campbell Lane Winery. Our guests, songwriter Naomi LaViolette and the winery’s co-owner, Tracy Parks, welcome us into the kitchen for Naomi’s own delicious, healthy Fish Bowls and of course, vino!
Naomi has received national acclaim around her work with Steve Goodwin and the “Saving his Music” project, and also for the Oregon Symphony’s Lullaby Project helping pregnant women and new mothers experiencing housing insecurity create personal lullabies for their children.
“We’ve now successfully saved most of his music,” says Naomi, “and it’s kind of neat because it’s like… that’s the battle Alzheimer’s didn’t win. We feel a lot of joy from that. It’s like the light on the other side of the darkness with the disease.”
With three kids and an extremely busy performance schedule, how does she find the time to cook? How do Naomi and Tracy encourage their children to help out in the kitchen? And how did she write her latest hit? Take a listen – and let’s find out!
http://NaomiLaViolette.com https://www.patreon.com/naomilaviolette/posts https://www.facebook.com/naomilaviolette/ https://twitter.com/naomilaviolette?lang=en https://www.savinghismusic.com/ https://www.orsymphony.org/learning-community/community/lullaby-project/ https://naomilaviolette.bandcamp.com iTunes: https://itunes.apple.com/us/album/written-for-you/id1293361041
https://www.facebook.com/clwinery/ https://www.instagram.com/clwinery/
http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Fish Bowls For the fish: 3-4 lbs white fish (Cod, Mahi Mahi, or Rockfish) 1/4 c. coconut oil, melted 2-3 oranges or lemons, sliced Salt and pepper to taste
For the bowl: Cooked rice 1 onion, chopped 1 bunch cilantro, chopped 2-3 avocados, sliced Hot sauce (Sriracha, Tapatio etc.) 1-2 cans black beans, rinsed Lime wedges for garnish
Lime Aioli 5 limes 2 cups mayonnaise 1 tsp. garlic powder Salt to taste
Rinse the fish and pull out any visible or felt bones. Lay it flat in a baking dish. Sprinkle with salt and pepper, drizzle with coconut oil, and lay orange or lemon slices on the top. Bake at 350 for 20-25 minutes, until it reaches an internal temperature of 145 or until flesh is opaque and separates easily with a fork.
To make the aioli, combine the zest of two limes and the juice of 5 limes with the mayonnaise, garlic powder, and salt to taste.
Assembling the bowls: Scoop rice into a deep, wide, single serving bowl. Place a serving of fish in the middle, then surround with toppings (chopped onion, cilantro, avocado, black beans, hot sauce). Drizzle everything with the lime aioli. Garnish with a lime wedge.
NaomiLaViolette #Patreon #SavingHisMusic #OregonSymphony #LullabyProject #CampbellLaneWinery #Winery #MartiMendenhall #MartisMusicKitchen #PdxMusic #PDXEats #FishTaco #Wine #foodandmusic #CookingAndMusic #PdxFood
On Episode 20 of Marti’s Music Kitchen, the fun and music podcast where anything can happen, we team up with newlyweds and Portland’s power couple in the Blues scene, Greg Slim Lively Johnson and Cherie Johnson. Greg is President of the Cascade Blues Association and 2016 recipient of The Blues Foundation’s “Keeping the Blues Alive” Award. He is also a respected photographer, capturing the music he loves behind the lens. In 2015, he contributed to a fabulous book of photographs (Jenn Ocken) and memories (Greg), Blues on Beale Street: Memoirs of the International Blues Challenge. It “is a love letter told in photographs, accompanied by a series of written experiences, short stories, song lyrics, and thoughts from a variety of attendees and participants in the International Blues Challenge, an annual event sponsored by The Blues Foundation in Memphis.” Cherie is curator of Cherie’s Blues Highway, music promoter, and international travel consultant. Inspired by a recent trip to Italy, Cherie shows us how quick and easy it is to make homemade pasta which we use for her famous Pasta Carbonara, a recipe that her new hubby loves!
Come travel with us and find out how a shared love affair with the Blues led to a life together that has them traveling throughout Portland’s music scene and beyond.
https://www.facebook.com/greg.s.johnson.9 WWW.CASCADEBLUESASSOCIATION.ORG https://www.facebook.com/groups/cascadebluesassociation/ MartiMendenhall.com Patreon.com/MartiMendenhall
Pasta Ingredients: 2 1/2 c. all purpose flour 2 1/2 c. semolina flour 7 eggs
Directions: Sift flour. Make a well in middle, add eggs and gently mix into flour until incorporated. Place on floured surface and knead 7-8 minutes. Let dough rest then divide into portions to put through a pasta maker or hand roll into desired noodles (You can put in a Kitchenaid mixer instead of hand kneading).
Pasta Carbonara Ingredients: One pound pasta 1 egg 1 ⁄2 cup half and half cream sea salt and fresh ground black pepper to taste 12 slices pancetta or 12 slices smoked streaky bacon 1 cup fresh peas or 1 cup frozen peas 2 sprigs of fresh mint, leaves picked and finely sliced freshly grated parmesan cheese
Directions: Bring a large pan of salted water to boil. Add pasta and cook al dente. Whisk the egg in a bowl with the cream, salt and pepper. Put the pancetta or bacon into a second pan and cook until crispy and golden. When pasta is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet. When cooked, drain in a colander, saving a little of the pasta cooking water. Add the pasta to the pancetta and stir in most of the mint, finely sliced - if the pan isn't big enough, mix it all together in a large warmed bowl. Now add the egg and cream mix to the pasta. It's important to add it while the pasta is still hot so it will cook the egg but not so that they resemble scrambled eggs but makes the sauce silky and smooth. Toss together and loosen with a little of the reserved cooking water if necessary. Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve.
#GregSlimLivelyJohnson #CherieJohnson #CascadeBluesAssociation #CheriesBluesHighway #Blues #PdxMusic
On Episode 20 of Marti’s Music Kitchen, the fun music and food podcast where anything can happen, we team up with newlyweds and Portland’s power couple in the Blues scene, Greg Slim Lively Johnson and Cherie Johnson. Greg is President of the Cascade Blues Association, respected photographer, author, (Blues on Beale Street: Memoirs of the International Blues Challenge), and 2016 recipient of The Blues Foundation’s “Keeping the Blues Alive” Award and Cherie is curator of Cherie’s Blues Highway, music promoter, and international travel consultant. Inspired by a recent trip to Italy, Cherie shows us how quick and easy it is to make homemade pasta which we use for her famous Pasta Carbonara, a recipe that her new hubby loves!
Come travel with us and find out how a shared love affair with the Blues led to a life together that has them traveling throughout Portland’s music scene and beyond.
https://www.facebook.com/greg.s.johnson.9 WWW.CASCADEBLUESASSOCIATION.ORG https://www.facebook.com/groups/cascadebluesassociation/ MartiMendenhall.com Patreon.com/MartiMendenhall
On this Episode of Marti’s Music Kitchen, the fun music and food podcast where anything can happen, it’s a Liberace 100th Birthday Celebration! With costumes, music and the glamor of show business, Liberace tribute artist and extravagant performer, David Saffert is with me today. David is a classically trained pianist and has partnerships with the Oregon Ballet Theatre, the Portland Opera, the Oregon Symphony and the Interlochen Arts Camp. He’s received RAVE reviews for his blinged-out tribute to Liberace from Oregon Arts Watch, the Deluth News Tribune and the San Francisco Chronicle.
Not only was Liberace was famous for his over-the-top performance style and his slightly naughty humor, but did you also know he also liked to cook? He loved his sticky buns, so to speak!
“Before I get on stage and I’m in sequins from head to toe, and the hair, a wig and the makeup and the rings, and I hear Bo and the band will start playing the Liberace Hilton-Vegas intro, it just puts you in the mindset to be him.”
Crashing the party is Mr. Bo Ayars, who has worked with Bob Hope, Elvis, Barbara Streisand and who just happened to be Liberace’s music director for 13 years.
How cool is this interview going to be? And just how deliciously sticky will Liberace’s sticky buns really be? Come with me into this great kitchen to get a sparkling, glamorous glimpse of musical history and lets find out!
https://www.facebook.com/DavidSaffertPiano/ http://insequinspdx.com/bio https://www.ax2music.com/ MartiMendenhall.com Patreon.com/MartiMendenhall OregonMusicNews.com
Liberace’s Sticky Buns Ingredients - As Best Bo can remember and David can infer!
1.5 cups brown sugar 2 sticks unsalted butter (or salted for a little zing) Basically add pumpkin pie spices to taste….. about 1.5 tsp. Or break down the spices: @.5 teaspoon cinnamon @.25 teaspoon each-ish nutmeg, cloves, allspice and cloves @.25 ginger if you want to add a little bite 3 packages refrigerated unbaked rolls (crescent, cinnamon, or other. The spice/butter mixture flavors it up.) 1 cup roughly chopped pecans 1.25 cups golden raisins (or what you have on hand) .50 cup rum (whatever smells good)
Preheat oven to 325°. Soak raisins in rum until soft. Microwave 15-35 seconds if necessary to soften. Melt butter, spices and brown sugar in a small pot. Stir until is bubbling and at a thick sauce consistency. Use bigger chunks of pecans to line two non-stick baking pans (use non-stick spray on pan first), and add about 1 tablespoon of the butter mix to each cup. Prepare whatever dough you have chosen, making it into one big, single sheet of dough. Brush the butter mixture on to the dough (maybe about ¼ of the pot.) Put on raisins and more chopped pecans on top of the dough. Roll dough into a log, then slice off 1-1.25 inch sections and place into cups in the baking pan.
Bake 13-15 minutes, or until the muffins just start to brown on top. Right out of the oven, place a plate over the baking pan and flip to pop-out the muffins on to the plate. Eat them warm! Use first batch to determine how much butter mixture to put muffin cups in the second batch.
liberace #lizaminnelli #tributeact #musicdirector #cabaret #Liberace100thbirthday #oshgoshbgosh #DavidSaffert #BoAyars #MartiMendenhall #MartisMusicKit #Cooking #StickyBuns
On the next Episode of Marti’s Music Kitchen, the fun music and food podcast where anything can happen, it’s a Liberace 100th Birthday Celebration! With costumes, music and the glamor of show business, Liberace tribute artist and extravagant performer, David Saffert is with me today. Crashing the party is Mr. Bo Ayars, who has worked with Bob Hope, Elvis, Barbara Streisand and who just happened to be Liberace’s music director for 13 years.
Listen to the Full Episode Here: https://soundcloud.com/martismusickitchen/liberace-100-birthday-sticky-buns-tribute-artist-david-saffert-bo-ayars-memories-elvis-streisand
Not only was Liberace was famous for his over-the-top performance style and his slightly naughty humor, but did you also know he also liked to cook? He loved his sticky buns, so to speak!
“Before I get on stage and I’m in sequins from head to toe, and the hair, a wig and the makeup and the rings, and I hear Bo and the band will start playing the Liberace Hilton-Vegas intro, it just puts you in the mindset to be him.”
How cool is this interview going to be? And just how deliciously sticky will Liberace’s sticky buns really be? Come with me into this great kitchen to get a sparkling, glamorous glimpse of musical history, on Episode 19 of Marti’s Music Kitchen, on Oregon Music News.
https://www.facebook.com/DavidSaffertPiano/ http://insequinspdx.com/bio https://www.ax2music.com/ MartiMendenhall.com Patreon.com/MartiMendenhall OregonMusicNews.com
liberace #lizaminnelli #tributeact #musicdirector #cabaret #birthday #oshgoshbgosh #DavidSaffert #BoAyars
On this episode of Marti's Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen ... we entered Executive Chef Juan Zaragoza's kitchen at the elegant Hotel DeLuxe to cook up a little Chicken Parmesan with two of Portland's theatrical stars, Susannah Mars and Merideth Kaye Clark. These ladies have taken the term Supper Club to new heights since its inception in the hotel's signature restaurant, Gracie's. You'll go on a musical journey back to the days of glittering and glamorous movie stars filling our movie screens with stories and our hearts with song. Combined with Chef Juan's special menu, the evening is a feast for all the senses.
“We making the chicken parmesan, with house made marinara sauce, and then we’re going to cook some pasta and then finish it up with a little fresh basil. I just tweaked it a little bit, changed the marinara and the breadcrumbs,” says Chef Zaragoza. “Just doing it my way versus the old way.”
“He does it . . his way,” sing Susannah and Merideth!
Does Merideth earn a star rating in the kitchen? Will Susannah write a new musical about the experience? Stay tuned - and let's find out!
https://www.hoteldeluxeportland.com/signature-events/ http://susannahmars.com/ http://www.meridethkayeclark.com/ Susannah Facebook: https://www.facebook.com/Susannah-Mars-608597835860998/ Merideth Facebook: https://www.facebook.com/merideth.clark
MartiMendenhall.com Patreon.com/MartiMendenhall OregonMusicNews.com
Chicken Parmesan (4) 7oz chicken breasts 4 cups panko 1 cup flour 6 eggs, beaten 2 Tbl herbes de provence 1 cup canola oil 2 cups shredded mozzarella ¼ cup parmesan ¼ bunch basil, torn * Butterfly chicken and pound out thin * Mix panko with dry herbs * Dip chicken in egg, then coat with panko and flour, set aside while pan reaches desired temperature. * Heat oil in large skillet to 350, cook chicken on both sides until golden brown, remove and allow to drain on paper towel. * Place each chicken breast on a baking sheet. Cover with tomato sauce (recipe below) and cheese. Place in 400F oven until cheese is melted and lightly browned. * Place spaghetti (instructions below) on plate, top with chicken, and more sauce if desired. * Garnish with parmesan cheese and basil. Tomato Sauce 10 cans san marzano tomatoes 1/2 each tomato paste (12oz) 1 bunch basil 1 onion, quartered 1 cup garlic cloves 1 cup white wine 1 cup water 1/8 cup oregano 1/8 cup salt 1/2 cup sugar Method: * In a food processor, mince garlic, onions, and basil * Place everything in a 400 (4") baking pan and stir * Place in a 400F oven and bake for 1 ½ hours * Run through a food mill or blender and allow to cool Spaghetti * Boil water in a large pot. To make sure pasta doesn't stick together, use at least 4 quarts of water for every pound of noodles. * Salt the water with at least one tablespoon—more is fine. The salty water adds flavor to the pasta. * Add pasta. * Stir the pasta. * Test the pasta by tasting it. * Drain the pasta.
SusannahMars #MeridethKayeClark #SupperClub #MusicTheatre #HotelDeLuxe #JuanZaragoza #Chef #MartiMendenhall #MartisMusicKit #Cooking #ChickenParmesan #Musicals #Recipe #Cooking
On the next episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … we'll take you on a musical journey back to the days of glitz and glamour with Portland's own musical theatre stars, Susannah Mars and Merideth Kaye Clark. With tributes to Barbra Streisand and Judy Garland, they are the hosts of a fabulous new supper club set in the elegant Gracie's dining room at the Hotel DeLuxe. We'll take you into the kitchen where Executive Chef Juan Zaragoza will teach us how to make hotel favorite, "Chicken Parmesan." “The chicken parmesan, with house made marinara sauce, and then we’re going to cook some pasta and then finish it up with a little fresh basil. I just tweaked it a little bit, changed the marinara and the breadcrumbs,” says Chef Zaragoza. “Just doing it my way versus the old way.” “He does it . . his way,” sing Susannah and Merideth! Chef Zaragoza has a meticulous attention to detail and true passion for food. Will these three creative women survive under his watchful eye in HIS kitchen? Will Susannah write a new musical about it, and will Merideth spontaneously burst into song? Tune in to Episode 18 – and you’ll find out!
https://www.hoteldeluxeportland.com/signature-events/ http://susannahmars.com/ http://www.meridethkayeclark.com/ Susannah Facebook: https://www.facebook.com/Susannah-Mars-608597835860998/ Merideth Facebook: https://www.facebook.com/merideth.clark
MartiMendenhall.com Patreon.com/MartiMendenhall OregonMusicNews.com
SusannahMars #MeridethKayeClark #SupperClub #MusicTheatre #HotelDeLuxe #JuanZaragoza #Chef #MartiMendenhall #MartisMusicKit #Cooking #ChickenParmesan #Musicals #Recipe #Cooking
On this episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … we have a sassy blend of country blues, jazz and rock with The Colin Trio. They’re taking their sultry, Southern influences into the Kitchen to make the luscious layers of something they call “The Real Deal Tuna Melt.”
The rich vocals of songwriter, Colin Hogan, combined with Brian Link on bass, and Cheo Larcombe on drums (and sometimes John Dover on trumpet), led this trio to be named one of Portland’s top ten bands of the year by AXS.com. Is Southern charm what binds this trio together? Does their music influence what they eat? Stay tuned – and let’s find out!
Facebook: https://www.facebook.com/thecolintrio Instagram: https://www.instagram.com/thecolintrio/ YouTube: https://www.youtube.com/user/feistyfo... Apple Music: https://itunes.apple.com/us/artist/th... Spotify: https://open.spotify.com/artist/4RatL... Website: http://www.thecolintrio.com/
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The Real Deal Tuna Melt
Tuna Steaks - We used three. 100 year old perfectly seasoned cast iron skillet (or suitable sub.) Olive Oil – approx. 1 Tbs per steak Mayo – Couple of Tbs to moisten tuna, 1-2 Tbs to spread on each roll Mustard (yellow and Deli), about 1 Tbs Dill Relish, 1 Tbs Salt - to taste Pepper - Lots Chipotle powder, optional - 1 tsp Tomato, sliced (if you can actually find one in Oregon) Kaiser roll or other roll of choice Provolone Cheese, one slice per steak
Heat oven to 350. To prepare tuna, rub both sides with oil and sprinkle with fresh ground pepper. Heat oil in skillet until almost the smoke point. Sear tuna steaks in pan. Flip once halfway through. Put entire cast iron pan with tuna steaks into oven until no longer pink. Remove to mixing bowl and allow to cool.
Once tuna has cooled, crumble with a fork. Add dill relish, mayo, mustard, pepper and a hint of chipotle powder as an optional seasoning. Slice Kaiser rolls, spread one side with mayo, and toast the other side under a broiler. Put tuna on mayo side, fold cheese and cover tuna. Place under the broiler until the cheese begins to brown. Spread toasted half with mayo, assemble the sandwich, and eat!
Cousin Mikey Clams
Little Neck Clams, fresh, About 2 lbs 1 Can o' bud (Budweiser beer) 1 Stick o' butter 2 cloves-2 Tbs. Garlic, finely chopped 1/2 Lemon, sliced 1 Tbs Old Bay Seasoning 1 Baguette, sliced
In a medium saucepan, heat one bottle of beer on medium heat. Add lemon slices Add chopped garlic, about 1-2 Tbs Add 1 stick butter Add Old Bay Seasoning Once the mixture comes to a boil, add clams and cook for about 4 minutes. Pour entire mixture into a bowl to cool. Eat the clams and dip the sliced baguette in the sauce.
thecolintrio #MartiMendenhall #MartisMusicKit #Clams #TunaMelt #Cooking #WritingMusic #Songwriter #ColinHogan #BrianLink #CousinMikey
On the next episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … we have a sassy blend of country blues, jazz and rock with The Colin Trio. They’re taking their sultry, Southern influences into the Kitchen to make the luscious layers of something they call “The Real Deal Tuna Melt.”
The rich vocals of songwriter, Colin Hogan, combined with Brian Link on bass, and Cheo Larcombe on drums (and sometimes John Dover on trumpet), led this trio to be named one of Portland’s top ten bands of the year by AXS.com. Is Southern charm what binds this trio together? Does their music influence what they eat? ?Tune into Episode 17 and let’s find out!
Facebook: https://www.facebook.com/thecolintrio Instagram: https://www.instagram.com/thecolintrio/ YouTube: https://www.youtube.com/user/feistyfo... Apple Music: https://itunes.apple.com/us/artist/th... Spotify: https://open.spotify.com/artist/4RatL... Website: http://www.thecolintrio.com/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall http://OregonMusicNews.com
Welcome to Episode 16 of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen! My guest is the amazing trumpet player, author, teacher and outstanding cook, Mr. John Dover. He is an endorsed artist for Bach trumpets, and he plays everything from classical and jazz, to rock. This Renaissance man will be cooking up Chilaquiles with a Lazy man's Piña Colada, and we’ll even get to check-out Jam’s By Jess, home-made goodness in a jar by John’s wife, Jessica.
“Cooking with the heart is how where we learn to show people what we think of them…It also forces you as the chef to engage and indulge in what you're creating to make it better.”
John has a super-cool second career as the comic book author of the booze-drinking, lady-loving detective known as “Johnny Scotch.” How does music effect what’s cooking in the kitchen? What is the parallel of writing music and writing a comic book? And just what would Johnny Scotch make for date-night dinner? Come with me into this mysterious, Jazz Noir episode – and let’s . . find . . out! (See Recipe Below.)
http://www.johndmusic.com https://www.facebook.com/johndovertrumpet https://www.youtube.com/user/johndovertrumpet https://www.facebook.com/johndoverauthor/ http://johnnyscotchjustice.com/index.html https://twitter.com/scotch_johnny https://www.instagram.com/johnnyscotchjustice/ http://readjohndover.com
Chilaquiles: Homemade tortilla chips – or from a bag! Preheat oven on high Broil Lightly oil tortillas. Sprinkle with kosher salt Bake in oven until crisp and brown Let cool then break into smaller "chip" size
Heat large skillet on medium high Add a couple table spoons of high smoke oil such as avocado oil Pour in a cup of green chili salsa Drop in generous portion of homemade chips Mix until chips are coated but still crispy Pour out onto plate
In another skillet cook two eggs (per person) to sunnyside up Move eggs to top of chips on plate
Garnish with additional salsa (if wanted) chopped cilantro, and crumble some chevere or queso fresco over top.
Variation: Add any of the following items - Shredded rotisserie chicken Refried or black beans Pickled jalapeño's You can also use a red salsa instead of green or do a combo of both
Lazy man's Piña Colada Ice Coconut rum Pineapple Blend till foamy
Jams on hand: Jams for the toast are being provided by Jessica Dover (aka Jam's by Jess) Serrano Jam Strawberry Lavender Raspberry Ginger
Special Rewards to Support this Podcast at $1/Month! http://Patreon.com/MartiMendenhall
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On the Episode 15 of Marti’s Music Kitchen, is the amazing trumpet player, teacher and outstanding cook, Mr. John Dover. He is an endorsed artist for Bach trumpets, and he plays everything from classical and jazz, to rock. This Renaissance man will be cooking up Chilaquiles with a Lazy man's Piña Colada, and we’ll even get to check-out Jam’s By Jess, home-made goodness in a jar by John’s wife, Jessica.
“Cooking with the heart is how where we learn to show people what we think of them…It also forces you as the chef to engage and indulge in what you're creating to make it better.”
John has a super-cool second career as the comic book author of the booze-drinking, lady-loving detective known as “Johnny Scotch.” How does music effect what’s cooking in the kitchen? What is the parallel of writing music and writing a comic book? And just what would Johnny Scotch make for date-night dinner? Tune in to mysterious, Jazz Noir episode – and let’s . . find . . out!
www.johndmusic.com https://www.facebook.com/johndovertrumpet https://www.youtube.com/user/johndovertrumpet
https://www.facebook.com/johndoverauthor/ http://johnnyscotchjustice.com/index.html https://twitter.com/scotch_johnny https://www.instagram.com/johnnyscotchjustice/ http://readjohndover.com
MartiMendenhall #MartisMusicKit #MusicAndFood #Podcast #bachbrass#johndoverbachartist #johndovertrumpet #johnnyscotch #justiceservedneat#johnnyscotchjustice #johndoverauthor #Cilaquiles
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We’re dancing in the kitchen today with The AM/Acoustic Minds’ identical twin sister singers and songwriters, Jenni and Amanda Price. Together with super producers and multi instrumentalists Josh Lorenzen and Aaron Altemose, they’ve been capturing the EDM house in both Portland and LA with a cross-genre of bass-infused soul power music. They were voted Portland’s “Band of the Year,” in 2010, and they’ve just released a new, self-titled album in 2017.
“I think the coolest part about cooking is when you cook with love, you taste the love! Regardless of how many people come into the kitchen with you, if you can make something with love, then they can feel like they are at home with whatever it is you cooked.” - Amanda Price
Jenni and Amanda are huge food fans, and they LOVE to cook! We are powering up an original recipe for super-healthy Chili Tacos using ground turkey. How have they survived the challenges of keeping fresh produce in the kitchen while touring 100’s of clubs and multi-city living? Come with me - and let’s find out!
Web: http://www.theammusic.com/ FB: https://www.facebook.com/AcousticMindsMusic/ Twitter: https://twitter.com/AcousticMinds Soundcloud: https://soundcloud.com/acousticmindsmusic Instagram: @_theam and @mcjojolovesyou
Jenni & Amanda’s Healthy Chili Tacos
Chili Tacos Two yellow onions Two red peppers Two yellow peppers or orange Two jalapeños Large can of diced chilies Small can of jalapeños diced hot One can beans black One can beans kidney Four cans tomatoes, use three cans of the season diced tomatoes either with jalapeños seasoned and one can diced roasted Two cans golden corn 3 pounds ground turkey Three packs taco seasoning. We use Lowery's .
Cook one onion, cook bell peppers move to the side. Start the meat with another onion, season with salt and pepper After the meat is thoroughly cooked, add the taco seasoning and stir Add the remaining onions, bell peppers and chopped jalapeños Simmer After the meat has cooked and sautéed down I add that to the veggie prep
In the other pot, add corn, beans, tomatoes, chilies and jalapeños cooking a few minutes for each item.
theam #acousticminds #acousticmindsmusic #MartisMusicKit
MartiMendenhall #ChiliTacos #HealthyEating #TurkeyTacos #LoseWeight
http://MartiMendenhall.com http://Patreon.com/MartiMendenhall http://OregonMusicNews.com
On this PREVIEW of Marti’s Music Kitchen, Episode 15, We’re dancing in the kitchen today with The AM/Acoustic Minds’ identical twin sister singers and songwriters, Jenni and Amanda Price. Together with super producers and multi instrumentalists Josh Lorenzen and Aaron Altemose, they’ve been capturing the EDM house in both Portland and LA with a cross-genre of bass-infused soul power music. They were voted Portland’s “Band of the Year,” in 2010, and they’ve just released a new, self-titled album in 2017.
Listen to the Full Episode Here: https://soundcloud.com/martismusickitchen/the-am-acoustic-minds-super-healthy-chili-tacos-mmk-ep15-multi-city-living-and-cooking-with-love
“I think the coolest part about cooking is when you cook with love, you taste the love! Regardless of how many people come into the kitchen with you, if you can make something with love, then they can feel like they are at home with whatever it is you cooked.” - Amanda Price
Jenni and Amanda are huge food fans, and they LOVE to cook! We are powering up an original recipe for super-healthy Chili Tacos using ground turkey. How have they survived the challenges of keeping fresh produce in the kitchen while touring 100’s of clubs and multi-city living? Listen to the full episode, and let’s find out!
http://www.theammusic.com/ https://www.facebook.com/AcousticMindsMusic/ https://twitter.com/AcousticMinds Soundcloud: https://soundcloud.com/acousticmindsmusic Instagram: @_theam and @mcjojolovesyou
theam #acousticminds #acousticmindsmusic #MartisMusicKit
MartiMendenhall #ChiliTacos #HealthyEating #TurkeyTacos #LoseWeight
http://MartiMendenhall.com http://Patreon.com/MartiMendenhall http://OregonMusicNews.com
On this special Valentine’s Day edition of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … my guest is Portland’s Queen of Classical, Suzanne Nance. She is an award-winning broadcaster, amazingly talented soprano, President and CEO of All-Classical Portland and host of Sunday Brunch. Suzanne has a passion for cooking, and will share her own recipe for a delicious Quiche Lorraine with a special hash brown crust.
“I was thinking, you know, why not make quiche, and why not make it friendly for our gluten-free friends. … I’m not a gluten-free person, but I have so many friends who are…. So the idea of a hash-brown crust… it’s healthier, and it’s really tasty and it’s gluten-free!”
As an added treat, Pianist, David Saffert will be joining us in the kitchen, so there is a LIVE performance from this down-to-earth Anti-Diva Diva! AND Suzanne and Marti team up for a Jazz & Scat Duet! What are her tips for making the perfect quiche? And what’s behind her love of driving? Tune in to hear her stories of food, music and life-on-the road.
https://www.oregonwinepress.com/classic-pairings http://www.suzannenance.com/index.php https://www.allclassical.org https://www.facebook.com/DavidSaffertPiano/
SuzanneNance #AllClassical #MartiMendenhall #DavidSaffert #QuicheLorraine #ValentineBreakfast
http://MartiMendenhall.com http://Patreon.com/MartiMendenhall http://OregonMusicNews.com
On this special Valentine’s Day edition of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … my guest is Portland’s Queen of Classical, Suzanne Nance. She is an award-winning broadcaster, amazingly talented soprano, President and CEO of All-Classical Portland and host of Sunday Brunch. Suzanne has a passion for cooking, and will share her own recipe for a delicious Quiche Lorraine with a special hash brown crust.
“I was thinking, you know, why not make quiche, and why not make it friendly for our gluten-free friends. … I’m not a gluten-free person, but I have so many friends who are…. So the idea of a hash-brown crust… it’s healthier, and it’s really tasty and it’s gluten-free!”
As an added treat, Pianist, David Saffert will be joining us in the kitchen, so we have a LIVE performance from this down-to-earth Anti-Diva Diva! AND Suzanne and Marti team up for a Jazz and Scat Duet!!
What are Suzanne’s tips for making the perfect quiche? And what’s behind her love of driving? Tune in to hear her stories of food, music and life-on-the road.
https://www.oregonwinepress.com/classic-pairings http://www.suzannenance.com/index.php https://www.allclassical.org https://www.facebook.com/DavidSaffertPiano/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall http://OregonMusicNews.com
Suzanne Nance’s Hash Brown Crust Quiche Lorraine:
Ingredients: Hash Brown Crust 1 package (1 pound) frozen, organic hash brown potatoes, thawed Shredded cheddar cheese Grated parmesan cheese 1 egg Salt and pepper
Quiche Pastry for a one-crust nine-inch pie 4 strips bacon 1 onion, thinly sliced 1 cup Gruyère or Swiss cheese, cubed ¼ cup grated Parmesan cheese 4 eggs, lightly beaten 2 cups heavy cream or 1 cup each milk and cream ¼ teaspoon nutmeg ½ teaspoon salt ¼ teaspoon freshly ground pepper Tabasco sauce to taste
Directions: Hash Brown Crust Preheat the oven to 400°F. Defrost hash browns and squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, cheese(s), 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat mixture into bottom and up sides of prepared pan. Reduce to 375°F and bake until set, 20 to 25 minutes, until sides turn to golden brown crisp!
Quiche Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent. Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry. Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet. Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.
SuzanneNance #AllClassical #MartiMendenhall #DavidSaffert #QuicheLorraine
On this episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen, we cook with Mark Bitterman, James Beard Award-winning food writer, chef, foodie, and Instagram King. He is the founder of Bitterman Salt Company, with hand-made salts that unite flavor, sustainability and social responsibility. He is also the owner of the specialty store, The Meadow, with locations in Portland, New York City, and coming this Spring, Tokyo! Now on the doorstep of it’s 13th year in business, this place is internationally known as THE specialty boutique shop for finishing salts, cocktail bitters and, of course my favorite food group, chocolate! This is also the 13th episode of MMK!
“I meet this salt maker and he's this guy who's got this sandy blonde hair and he has blue sun-bleached eyes… he's looking out over the horizon and telling me how he makes salt with his hands - and the sea - and the Sun. And I'm like… Who are you?”
On the menu today is a bad-ass family recipe for Caesar salad, and a Steak (which is all about the salt), and a Martini – which Mark suggests is the hardest drink in the world to make! Since Mark’s cookbooks have won awards from places like the James Beard Foundation, and he’s shared salt and bitters at the Smithsonian and Le Cordon Bleu, and he has been recognized as a “Local Food Hero” by Cooking Light and a “Tastemaker in” Food & Wine, I’m thinking this will be an AMAZING FOOD EXPERIENCE!
What is this Magic melody he sings about Salt? And why is he one of the most in-demand interviews for places like the NY Times, The Splendid Table and All Things Considered? And of course – what is the mysterious music connection? Stay tuned – and let’s find out!
MarkBitterman #Selmelier #MartiMendenhall #MartisMusicKit
https://www.instagram.com/SELMELIER/ http://markbitterman.com/ http://www.bittermansalt.co Mark’s Blog: http://markbitterman.com/blog/ Mark’s Cookbooks: https://themeadow.com/collections/books
http://MartiMendenhall.com http://Patreon.com/MartiMendenhall http://OregonMusicNews.com
The World's Best Martinis:
2.5 oz London Dry Gin .75 oz dry (white) Vermouth 2 dashes citrus bitters 1 lemon twist, for garnish
Make in a beaker with a LOT of ice. (The size of the container takes some of the energy out of the cold.) “Dilution makes the World’s Best Martini!” Frozen Ice - (Colder than Bar Ice.) Stir (do not shake) frozen ice longer than bar ice. Pour into glass Garnish with Olives Raise the Glass and make a toast!
Caesar Salad: For the Dressing, the goal is equal parts of the oils, and the rest of the ingredients.
In a quart jar, 2 egg yolks 2-3 whole lemons - squeeze into jar Shake it (breaks up the yolks) and leave it for a few minutes. Add a dollop of Dijon mustard 2-3 Cloves of Garlic, pressed Put the lid on the jar and Shake, shake, shake Prep your romaine Lettuce. Grate parmigiano reggiano
Continue the Dressing: Mince up a couple of anchovies and add them to the dressing. Add the oil from the anchovies into the dressing. A TON of black pepper. More than you think!
This should take up about 1/3 of the jar. Fill another 1/3 of the jar with combination of 3-4 tablespoons of olive oil, and regular vegetable oil.
Make your own croutons ahead - old bread (even year-old bread) drizzle with olive oil, toast it in the toaster oven. Or use pre-made croutons. Add the croutons to the dressing jar and shake them up! Toss the dressing/crouton combo in the salad, then toss in about a cup of the grated cheese.
Rib Eye Steak: Two Nice Size Steaks (ours was about 1.5 inches thick) Pick a Great Salt Sprinkle salt and rub into both sides of meat. Let sit at room temperature for 1-2 hours.
Use a cast iron skillet. Heat on high. Add about 2 tablespoons of butter in a heated pan. Cook steak in Butter, approximately 5 min per side. Finish with a blowtorch to give it a beautiful brown crust. Let the steak rest for a bit. Scatter another salt over the steak, then serve.
On the next episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … we cook with Mark Bitterman, James Beard Award-winning food writer, chef, foodie, business owner and Instagram King [or Instagram serf, in his own estimation]. We’ll talk about his love affair with Food, Travel, Salt, the quest for the best martini, and of course my favorite food group – chocolate!
Click here for the full show: https://soundcloud.com/martismusickitchen/mark-bitterman-worlds-best-martinis-steak-and-caesar-salad-mmk-ep13-food-is-community
“I meet this salt maker and he's this guy who's got this sandy blonde hair and he has blue sun-bleached eyes… he's looking out over the horizon and telling me how he makes salt with his hands - and the sea - and the Sun. And I'm like, my God! I'm just... in love! Who are you?”
Join us as we make his bad-ass family recipe for Caesar salad, and a steak (which, I’m told, is all about the salt), and the World’s BEST Martini. Since Mark has won praise from places like the International Association of Culinary Professionals, and he’s been featured at Le Cordon Bleu, on The Splendid Table and All Things Considered, this is an AMAZING FOOD EXPERIENCE with a ton of cooking tips.
What is this magic melody he sings about Salt? And of course – what is the mysterious music connection? Find out on Episode 13 of Marti’s Music Kitchen!
MarkBitterman #BittermanSaltCo #MartiMendenhall #MartisMusicKit
https://www.instagram.com/SELMELIER/ http://markbitterman.com/ www.bittermansalt.co http://MartiMendenhall.com http://Patreon.com/MartiMendenhall http://OregonMusicNews.com http://MartiMendenhall.com
On the next episode of Marti’s Music Kitchen, the Heat is ON with the high-energy blues-driven band, Sister Mercy. For an extra special treat, we are broadcasting from the 100 year old Amadeus Manor, which was recently converted into a full recording studio and venue, complete with a high-end kitchen!
Click here for the full show: https://soundcloud.com/martismusickitchen/sister-mercy-blues-band-migas-and-salsa-mmk-ep12-food-is-family
“Debby and Roger are like the band “Mom and Dad,” says the lead singer, April Brown. “I call Debbie Band-Mom... (or older sister), In terms of like …it’s their home…and they take care of us. They house us if we have to stay the night….I think food brings everybody together. So we feel like a family – definitely.”
Join us as we cook up the traditional Spanish cuisine – delicious Migas and fresh salsa on the side. What is the chemistry that makes Sister Mercy on of the hottest blues band around? And what was behind the addition of the state-of-art studio inside the beautiful Amadeus Manor? Find out on Episode 12 of Marti’s Music Kitchen.
SisterMercyPDX #MartiMendenhall #MartisMusicKit
http://SisterMercy.rocks https://www.facebook.com/sistermercyPDX http://OregonMusicNews.com http://MartiMendenhall.com
On this Episode of Marti’s Music Kitchen – The FUN Music and Food Podcast Where Anything Can Happen - Things are Super-HOT the kitchen with the High-Energy blues-driven band, Sister Mercy. On the next episode of Marti’s Music Kitchen, the Heat is ON with the high-energy blues-driven band, Sister Mercy. These guys have won the Portland Cascade Blues Association Journey to Memphis award TWICE, and were semi-finalists TWICE in the International Blues Challenge – most recently in 2018. They have a show that is a FEAST for the eyes, and also a passion for spicy food.
“Debby and Roger are like the band “Mom and Dad,” says the lead singer, April Brown. “I call Debbie Band-Mom... (or older sister), In terms of like …it’s their home…and they take care of us. They house us if we have to stay the night….I think food brings everybody together. So we feel like a family – definitely.”
Join us as we cook up the traditional Spanish cuisine – delicious Migas and fresh salsa on the side. What is the chemistry that makes Sister Mercy on of the hottest blues band around? And what was behind the addition of the state-of-art studio inside the beautiful, 100-year-old Amadeus Manor? To find out, listen to this episode of Marti’s – Music Kitchen on OregonMusicNews.com, MartiMendenhall.com, iTunes and all major Podcast Outlets.
http://SisterMercy.rocks https://www.facebook.com/sistermercyPDX http://www.novacab.net/
RECIPES: Migas
Corn Tortilla's Mexican Cheese Eggs Vegetable Oil Salsa
- Tear the corn tortillas into small bite-sizes bits and fry them in the vegetable oil in a large pan on the stove.
- When they are crispy add eggs that are scrambled into the pan and stir until eggs are cooked. Put in 2-3 Tablespoons of salsa and top with cheese.
Portion depends on how many are eating. 4 tortillas work for 2 folks with 2 eggs.
Salsa
Put all ingredients into a blender
1 24 oz can of petite diced tomatoes. 2 Whole jalapenos with the tops cut off (leave in the seeds) 1 bunch of cilantro, cleaned and stems cut off. 3 T olive oil 3-4 cloves of garlic Salt to taste
Blend until chunky. Enjoy
SisterMercyPDX #MartiMendenhall #MartisMusicKit
NovaCasework
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On Episode 11 of Marti’s Music Kitchen, we are creating an Orange Earl Grey Pound Cake from inception to deliciousness with Carly Jayne, food stylist and photographer, recipe developer and owner of Love Like Salt. It’s a cooking education, as Carly teaches us how to develop a recipe using formulas. She specializes in creative story telling through food photography, design and even recipe development. That’s right – she styles food for a living!
“So the reason why the scale is really important for baking is because…if you sat down and just measured six cups of flour and weighed each cup, each one is going to be different. When it comes to cakes and things where you really need to have accuracy, and you need it to turn out perfectly and consistently, you are only really going to get that with a volume measure.”
How has Carly’s passion for showcasing and cooking amazing food develop into a full-time business? What is her connection to the music world – and what the heck is a Food Stylist? Just push play – and let’s find out!
https://www.lovelikesalt.com/ https://www.instagram.com/lovelikesalt/ http://MartiMendenhall.com http://Instagram.com/MartiMendenhall http://Patreon.com/MartiMendenhall Ruhlman’s Ratios App: http://ruhlman.com/apps/
Earl Grey Orange Cornmeal Poundcake
-note- A kitchen scale is highly recommended. Once you start baking with a scale, you will never want to go back to cups and spoons!
Two bags Earl Grey tea (or any other flavor you fancy) brewed in 1 cup of hot water 3 medium oranges (feel free to try any citrus you like, such as mandarin oranges, blood oranges or even lemons. If using smaller citrus, add on 1-2 additional fruits) 1 cup Sugar
8 ounces (2 sticks) salted butter, room temperature 8 ounces (about 1 cup and tablespoon) sugar 8 ounces eggs (about 4 large eggs and one white), room temperature 8 ounces (about 1 1/3 cup) cornmeal Pinch Salt
Heat Oven to 350 degrees. Prepare 8" round cake pan with a circle of parchment in the bottom or cut a silicone baking sheet to size. Butter well.
Brew tea for 3-5 minutes in one cup of hot water. Add to a shallow, large frying pan, stir in 1 cup sugar and simmer on medium heat until sugar dissolves, stirring occasionally. Meanwhile, thinly slice two oranges as thin as possible (hold the remaining fruit for zest). Add slices to simmering syrup and keep an eye on them as you make your batter. The slices are done when they are soft and translucent - the should taste pleasantly sweet and slightly bitter from the candied peel. Remove from heat and place slices on the bottom of the prepared cake pan in a circular pattern, covering the entire bottom. Keep any left over oranges to decorate the finished cake. Reserve syrup for cocktails or sodas!
Cream butter on medium speed in stand mixer - this should take between 1-7 minutes. Add sugar, continue to cream until fluffy. Zest orange and add zest to mixture with a pinch of salt. Add eggs one at a time with the mixer on slow, add the next egg once the previous one has been worked in smoothly. Gently fold in cornmeal until just incorporated.
Pour batter into the pan over the oranges and smooth the top with a spatula. Bake at 350, start to check cake at 35 minutes. The sides should pull away and a toothpick comes out clean. Remove from the oven, let cool for a few minutes before sliding a knife between the cake and the pan. Place a cooling rack on top of the pan and flip the cake over. Remove the parchment or silicon sheet from the top of cake and use remaining orange slices to fill any gaps or cover imperfections- if desired. Enjoy!
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Preview: On the next episode of Marti’s Music Kitchen, we are creating an Orange Earl Grey Pound Cake from inception to deliciousness with Carly Jayne, food stylist and photographer, recipe developer and owner of Love Like Salt. It’s a cooking education, as Carly teaches us how to develop a recipe using formulas.
“So the reason why the scale is really important for baking is because…if you sat down and just measured six cups of flour and weighed each cup, each one is going to be different. When it comes to cakes and things where you really need to have accuracy, and you need it to turn out perfectly and consistently, you are only really going to get that with a volume measure.”
How has Carly’s passion for showcasing and cooking amazing food develop into a full-time business? What is her connection to the music world – and what the heck is a Food Stylist? Find out on Episode 11 of Marti’s – Music Kitchen on Oregon Music News.com.
https://www.lovelikesalt.com/ https://www.instagram.com/lovelikesalt/ http://MartiMendenhall.com http://Instagram.com/MartiMendenhall http://Patreon.com/MartiMendenhall
On this episode of Marti’s Music Kitchen, we feature Arietta Ward, vocalist and Cosmetologist, and daughter of the celebrated musician, Janice Scroggins. Well known for her cooking Instagram posts and her passion for good food, Mz. Etta will share her magical recipe for Spicy Chicken Vegetable Soup.
“That’s the way I was raised. You know, waking up, I would hear my Mom do her Hannon Scales, or I would hear the Gap Band or Zapp & Roger, or Middle-Eastern belly dance music…it doesn’t matter. Music is music. To be open to that… to know that there is no limitation in music….so why should there be a limitation on you?”
What was it like growing up rubbing elbows with some of the Great Jazz legends – and how has this unique view influenced her music today? Follow me into this tasty kitchen – and let’s find out!
https://www.mzettasworld.com/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall http://myochorios.com/shop/sauces/o-r-scotch-bonnet-3oz/ Hotsauce!
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Arietta’s Chicken Vegetable Soup
You’ll need: 1 package chicken thighs, bone-in 1-2 T. Butter 1-2 T. Vegetable oil 3-4 Carrots, chopped, peeled if desired 1 medium Onion, chopped 3 stalks Celery and leaves, chopped ½-1 Green bell pepper ½-1 Red bell pepper 1 lg. Zucchini, chopped 1-2 heads Broccoli, chopped Bok Choy, separate leaves from stems, add leaves just before serving 2 T. Soy sauce or Tamari, if preferred Garlic Chili paste, to taste Capful Apple cider vinegar 2-3 cloves minced Garlic Hot water( tea kettle, preferred), 1-2 quarts 2 chicken bouillon Salt + Pepper to taste
In a large non-stick pot, warm butter and vegetable oil over medium heat. Season the chicken with salt and black pepper. Add chicken and brown on both sides. Put garlic, half the onion, celery and carrot along with the chicken and cook until chicken is browned, approx. 5-10 minutes. Take chicken out / set aside. Add rest of the vegetables, bok choy stems first, then from the longest cooking time to the shortest. After all of the veggies are in the pot, add the chicken back. Add hot water, just enough to cover everything, add two bouillon cubes and sauce mixture*; simmer for 10 minutes. remove bones from chicken Add the remaining water, simmer for approx. 15 minutes until chicken is cooked through. To add heat/spice, chop one scotch bonnet, habanero or jalapeño pepper and add during in The beginning
*mix soy sauce, garlic chili paste, apple cider vinegar
On the next episode of Marti’s Music Kitchen, we are cooking up a batch of Spicy Chicken Vegetable Soup with vocalist, Mz. Arietta Ward. That’s Mz. Etta to her fans and friends! Etta is the daughter of the celebrated musical legend, Janice Scroggins.
“That’s the way I was raised. You know, waking up, I would hear my Mom do her Hannon Scales, or I would hear the Gap Band or Zapp & Roger, or Middle-Eastern belly dance music…it doesn’t matter. Music is music. To be open to that… to know that there is no limitation in music….so why should there be a limitation on you?”
Find out how Mz. Etta carries her creative passions through cooking, cosmetology and music – on the next Marti’s – Music Kitchen, on Oregon Music News.com.
https://www.mzettasworld.com/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
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On this episode of Marti's Music Kitchen, we have the Amazing entertainer and northwest musical legend, Mr. Tony Starlight. He is the owner of stunningly beautiful Tony Starlight Showroom which features extremely popular parody dinner shows of famous stars like Frank Sinatra and Neil Diamond, and themed shows like “AM Seventies Gold” and “The Eighties Experience.”
“I started on this diet because some people… said it decreased their anxiety. So, you know, when you run your own business, there’s a ton of anxiety… I said, “I could do with a little less anxiety,” and I started in qon the diet. The weight loss is that wonderful side-benefit!”
This iconic comedian has been on the Ketogenic Diet since June and credits this way of eating to bringing out his younger – more handsome self. On the menu is a Ketogenic friendly Chicken Alfredo Cauliflower Casserole. What are the health benefits of this way of eating? And has it changed the way he approaches his high-energy comedy shows? Come with me into this funny man’s kitchen – and let’s find out!
http://www.tonystarlight.com Twitter: @TonyStarlights www.facebook.com/TonyStarlight
Like Birds? Checkout http://www.tonystarlightbirds.com http://MartiMendenhall.com http://Patreon.com/MartiMendenhall - Be a Patron. Support this Creative Show!
Chicken Alfredo Cauliflower Casserole 1 head of cauliflower 2 medium crowns of broccoli 4 strips of bacon
3/4 lbs. boneless, skinless chicken breast 2 T extra virgin olive oil 1 t salt 1 t black pepper 1 t Italian seasoning
3 T butter 2 T olive oil 6-10 cloves minced garlic 1 T ground black pepper 8 oz heavy whipping cream 8 oz sour cream 2 cups shredded mozzarella cheese 3/4 cups shredded Italian cheese, Parmesan, Romano, etc.
Cut broccoli and cauliflower into bite sized pieces, put into a deep pot and set aside.
Dice bacon into tiny bits and set aside.
Put olive oil in skillet. Dice chicken into bite sized pieces and sauté on medium heat. Add salt, pepper and seasoning after chicken is halfway cooked. Cook chicken thoroughly, but not too much. Drain fat and set aside.
Clean out skillet and melt butter over medium head. Add olive oil, garlic and black pepper. Sauté for about 1 minute. Add whipping cream and sour cream. Once mixture is warm, add cheese and begin to slowly melt. Don’t let the mixture bubble. Let it melt gently over the next five minutes, stirring slowly.
Toss chicken and bacon into the deep pot along with the broccoli and the cauliflower. Dump hot cheese sauce over the top and mix thoroughly. Dump mixture into casserole dish. Sprinkle top with Italian seasoning. Put into 350º oven and bake for 45 minutes or so. If desired, cover the top with mozzarella cheese and broil for about 3 to 5 minutes to create a crunchy cheese crust on top. Watch closely! Don’t burn!
Do the dishes. Make some almond flour keto garlic toast.
Keto Garlic Toast 1 1/2 T butter 1 egg 2 T almond flour 1 T coconut flour 1/2 t baking powder 1/2 t garlic salt 1/4 t Italian seasoning pinch salt 4 garlic cloves, minced More butter Parmesan cheese
Melt butter in a coffee mug, preferably a uniform cylinder. Whisk egg, almond flour, coconut flour, baking powder, garlic, seasoning and salt until fairly smooth. About a minute of whisking. Put mixture back into the mug you melted the butter in. Swirl around and pat the mug until the mixture sits uniformly getting rid of all the air pockets.
Microwave for 90 seconds. Dump loaf out onto cutting board. Slice into four pieces. Spread butter on top, put a little bit of minced garlic on the butter, sprinkle Parmesan cheese on top of that. Broil until golden brown. Careful! Don’t burn!
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On the next episode of Marti’s Music Kitchen, my guest is the iconic northwest entertainer and Vegas-Style Showclub owner, Mr. Tony Starlight. Tune in as we sing, laugh and cook our way through a ketogenic-friendly Chicken Alfredo Cauliflower Casserole.
“I started on this diet because some people… said it decreased their anxiety. So, you know, when you run your own business, there’s a ton of anxiety… I said, “I could do with a little less anxiety,” and I started in qon the diet. The weight loss is that wonderful side-benefit!”
What are the health benefits of this way of eating? And has it changed the way he approaches his high-energy comedy shows? We’ll find out - on the next Marti’s – Music Kitchen, on Oregon Music News.com.
The Tony Starlight Showroom, 1125 SE Madison St., Suite 103G, Portland, OR 97214 (503) 517-8584 http://www.tonystarlight.com Twitter: @TonyStarlights www.facebook.com/TonyStarlight
Like Birds? Checkout http://www.tonystarlightbirds.com
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On this Episode of Marti’s Music Kitchen, we are stirring up a batch of hot, hearty “Can’t Go Wrong Crockpot Chili,” with Zia McCabe, the synth, bass and percussionist for The Dandy Warhols. She is also a successful real estate agent for Windermere, as “A to Zia” Real Estate in Portland, Oregon. In addition, she’s also been “Saving good parties from bad music since 2001” as DJ RESCUE.
“If you were relying on this to pay your bills, it’s so easy to zap some of that joy,” says Zia. “And that’s how I started to feel about music, is like - man, I want to play music, not work music.”
Zia is one of the few musicians to dovetail the nightlife of being performing musician and DJ with the day job of real estate. Preventing the eventual burn-out of touring, and preserving the joy of all things music.
How does she flip the switch from her on-stage persona to living a quote unquote “Normal” life? And why is Chili one of her favorite “easy” things to cook? Listen to check it out. (Recipe below.)
https://www.dandywarhols.com/ http://atoziarealestate.com/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
ZIA’S CAN’T GO WRONG CROCKPOT CHILLI This is one of the easiest recipes to make. It seems no matter what variations you choose (unless you over salt or spice it), it turns out delicious. Enjoy! 2-2.5 lb. Ground beef 2 Big sweet potatoes 4-6 Big carrots 1-3 Peppers of your choice (jalepeno, cherry bomb, etc) 1-2 Bell peppers, any color 1 Head of garlic 1 Red onion 1 28 oz. can of fire roasted tomatoes 2-3 Cans tomato sauce 2-3 c. Bone or beef broth Herbs/Spices: Thyme Oregano Red Chili Pepper Flakes Cayenne Chili Powder Cumin Salt Pepper Cook beef in skillet- season w/ Salt & Pepper Chop veggies however you prefer Throw everything in crockpot Cook on low overnight or 6-8 hours. Freezes well.
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On the next episode of Marti’s Music Kitchen, “Can’t Go Wrong Crockpot Chili, with Zia McCabe of the Dandy Warhols and the country band, Brush Prairie.
“If you were relying on this to pay your bills, it’s so easy to zap some of that joy,” says Zia. “And that’s how I started to feel about music, is like - man, I want to play music, not work music.”
Find out how she was able to dovetail the nightlife of being a performing musician and DJ, with the day job of real estate, and check out the special sneak preview into the new Dandy’s CD on the next Marti’s – Music Kitchen, on Oregon Music News.com on Friday, Nov 2nd, 2018.
https://www.dandywarhols.com/ http://atoziarealestate.com/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
On this next episode of Marti’s Music Kitchen, we have Ken DeRouchie, Musician and Producer. He is also founder of the high-energy, 8-piece Ken DeRouchie Band. These outstanding performers of Funk, Soul and R&B have earned 4 “Muddy Award” nominations and have had three successful radio singles, including “Keep on Walkin’” and “Hangin’ With My Baby.” This year also marks the 5th Annual Ken DeRouchie Band Food Drive
“I decided 5 years ago that I wanted to try to do something for the community. The thing that I kind of latched on to was the Oregon Food Bank. I think we got about eighteen hundred pounds of food donated last year, and then we had close to $2500 in donations,” says Ken. “So that, for just the one year, the total came out to something like 12,000 meals.”
For over 35 years, Ken has perfected his recipe-making and culinary skills, with a focus on a New Orleans-Style of cooking. On today’s show, we’re making Ken’s Spicy Seafood Corn Chowder, a finely tuned recipe of Southern Creole cooking with a dash of Ken’s Pacific NW Flair.
What culinary secrets and song-writing super-powers does Ken have to share? Check out this episode of Marti’s Music Kitchen – and let’s find out!
http://www.kdband.net/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
Ken’s spicy seafood corn chowder Ingredients 1 Quart Half & Half 1 Quart Heavy Cream 2 cans of whole kernel corn (or, 6 ears of corn roasted on the grill) 1 can creamed corn 2 sticks of butter 1 cup of flour 2 Poblano or Pasilla Peppers (roasted on the grill) 1 Medium Yellow Onion 5 celery stalks Salt & Pepper to taste 1/3 cup of sugar Chili de Arbol (seasoning) 1 Lb. Raw, peeled and deveined shrimp 2 raw lobster tails 1-2 tablespoons of “Better Than Bouillon Lobster Base”
Make sure shrimp is thawed, peeled and deveined. Put in a bowl and store in the fridge until needed.
Making the Base Add the half & half and heavy cream to a large pot on medium heat. Add 1-2 Tablespoons of Lobster Base and whisk in. Drain 2 cans of corn (or cut the corn off of the 6 ears) and add to the pot. Add creamed corn to the pot. STIR REGULARLY, I recommend a wire whisk. Add sugar and continue to stir. Add about 1 Tsp. Chili de Arbol and mix well. Add more to your desired heat level. (I personally use a lot more) Continue to stir regularly. Once the pot begins to simmer, reduce heat to low.
Roast the peppers on a gas or coal grill. Lightly char all sides of the peppers until you can easily peel them. Once peeled, core and de-seed the pepper and chop into small pieces and add to the pot.
Peel and quarter the onion and put it in a blender. Clean and chop each piece of celery into 4 pieces and add to the blender. Add water to the blender and puree for about 20 seconds. Use a tight weave strainer and strain the liquid out of the puree. Take the pulp/puree that is left and add it to the pot. Continue to stir regularly.
Making a Roux Melt 2 sticks of butter in a pan over medium heat. Do not let it burn. Once the butter is melted, add 1 cup of flour. Mix until it is smooth and creamy. Constantly mix this so the butter doesn’t burn. Add this mixture to the pot and stir in. Stir for about 2 minutes. This will thicken the liquid into a thick, hearty chowder. Continue to stir regularly.
Finalizing Lay the lobster tails on a cutting board with the bottom of the tail facing up. Use a sharp knife to cut a line, top to bottom through the bottom layer of scales. Peel back the shell and scoop out the meat. Cut the tail meat into small pieces. Do not add this until about 5 minutes before you’re ready to eat.
Add the Seafood Once everything is mixed and you have the right flavor and thickness you can add the shrimp and lobster. Add the shrimp and lobster 3-5 minutes before you are ready to serve. It cooks very quickly. Don’t put the seafood in too soon or it will become overcooked and rubbery.
Serve with warm crusty bread.
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On the next episode of Marti’s Music Kitchen, we’re with Ken DeRouchie, talking about his high-energy, 8-piece Funk, Soul and R&B band, the 5th Annual Ken DeRouchie Band Food Drive, and his delicious and accessible brand of Southern Creole cooking.
“I decided 5 years ago that I wanted to try to do something for the community. The thing that I kind of latched on to was the Oregon Food Bank. I think we got about eighteen hundred pounds of food donated last year, and then we had close to $2500 in donations,” says Ken. “So that, for just the one year, the total came out to something like 12,000 meals.”
What culinary secrets and song-writing super-powers does Ken have to share? Find out Friday, October 19th, on the next Marti’s Music Kitchen on Oregon Music News.com, Marti Mendenhall.com and all things podcast!
http://OregonMusicNews.com http://www.kdband.net/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall
On Episode 6 of Marti’s Music Kitchen, we are cooking up breakfast with the wildly soulful Red Bird Band. As a musical partnership between Bre Gregg and Dan Gildea, they have already received noted acclaim as one funky, beautiful and bluesy package.
“This is a song that’s all about how to work super hard to get to someplace in life, and then when we get there we realize that it didn’t matter at all,” say Bre of a song they composed together for their upcoming CD. “The only thing that matters is the loved ones in your life and living right now in the present moment.
Bre and Dan are both parents, and have learned to juggle cooking, family and parenthood with rehearsing and late-night shows. On the menu is Delicious Frangelico Challah French Toast, one of Dan’s family favorites. It blows me away at how these two make being successful musicians and successful parents look so… graceful. How do they do it all and manage to cook breakfast? Give it a listen – and let’s go find out!
Tickets for the Double CD Release Show on October 15th: https://BreGregg.com/red-bird
http://Patreon.com/MartiMendenhall - This episode supported by Patrons just like you! http://MartiMendenhall.com
Frangelico Challah Bread French Toast – From Dan Gildea: Ingredients: 1 loaf of challah (thick sliced) Butter (sweet cream, unsalted) 8 eggs 1/2 to 3/4 cup of milk or cream Kosher Salt (optional...up to 1 1/2 tsp) 1 tbsp sugar (or maple syrup) 1 cup of Frangelico Whipped cream Maple syrup Cooking directions: 1. Add eggs, milk, salt, sugar, and Frangelico in a large mixing bowl. Mix with a whisk or fork until blended. 2. Heat a large cast iron or non-stick skillet (med-high heat). Add a generous amount of butter to the pan. 3. Dunk slices of challah in the egg mixture and set in the pan. Brown on both sides and serve. Notes: Serve with maple syrup, whipped cream, fresh fruit, and sausage.
On Episode 6 of Marti’s Music Kitchen, on Oregon Music News.com – We’re cooking delicious Frangelico Challah French Toast with Bre Greg and Dan Gildea of the funky, beautiful and wildly soulful band, Red Bird. Bre and Dan are both parents, and have learned to juggle cooking, family and parenthood with rehearsing and late - night shows.
“I think it’s a constant juggling act for me,” says Bre. “I don’t always do it well. But I also feel like once you have children, you’re reminded of how limited your time is, and you have to have the courage to try the things that you love. “
We cook up delicious Frangelico Challah Bread French Toast, a recipe from Dan’s own kitchen! How do they do it all and manage to cook breakfast for their families? Tune in on Friday, October 5th, and let’s find out!
https://BreGregg.com/red-bird http://MartiMendenhall.com
On Episode 5 of Marti’s Music Kitchen, on Oregon Music News.com, Check out The ByLines, a sophisticated, jazz-inspired story-driven pop duo with Reece Marshburn and Marianna Thielen.
These two are funny! They have an ongoing video series with a character called, Cardigan Man – who once shared his new love of something called Celeriac Root. Who is this green sweater-wearing alter-ego? And how does he help the ByLines create Spaghetti with his super special ingredient?
That’s what’s so wonderful about it,” says Reece. “I think what we love is that this silly character has spawned more creativity, and when you create something that then allows people to create back at you, that’s like the best thing, right?!”
Hear The ByLines perform LIVE, talk about their songwriting process and find out about their Italy experience. Join us as we make a special Spaghetti recipe, direct from Cardigan Man himself! Thanks for listening to Marti’s Music Kitchen.
http://TheBylines.com http://MartiMendenhall.com
Spaghetti with Thyme-Chile Celeriac Puree Recipe From SeriousEats.com
Ingredients • 1 pound spaghetti • 1 tablespoon olive oil • 1 large celeriac, peeled and diced into 1/2-inch cubes • 1 tablespoon fresh thyme leaves • 2 cloves garlic, peeled and minced • 1/2 fresh red chile, minced, or a crushed red pepper flakes to taste • 2 tablespoons unsalted butter • 1/2 teaspoon minced fresh parsley, for garnish • Grated Parmesan cheese, to taste
Directions Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering, then add the celeriac along with a pinch of salt and pepper. Cook until the celeriac has begun to color, then add the thyme leaves, garlic, and chile and continue to cook for another 3 to 4 minutes. Add about 1/2 cup of hot water to the skillet, cover, and turn the heat to low. Simmer until the celeriac is tender, about 20 minutes, adding more water if the pan gets completely dry. Once tender, mash the celeriac with a potato masher or wooden spoon to create a rustic puree. Season to taste with salt and pepper.
In the meantime, bring a large pot of salty water to boil. Cook the pasta until a minute away from al dente. Reserve 1 cup of pasta water before draining, then add the noodles to the puree along with some of the pasta cooking water. Cook on low, adding pasta water as needed, until the pasta is al dente. Finish with the butter to create a silky sauce, then serve with fresh parsley and Parmesan.
This Episode is supported by patrons just like you! Find out how you can attend a #MartisMusicKit recording session and join the fun, at http://Patreon.com/MartiMendenhall
On Episode 5 of Marti’s Music Kitchen, on Oregon Music News.com, Check out The ByLines, a sophisticated, jazz-inspired story-driven pop duo with Reece Marshburn and Marianna Thielen.
That’s what’s so wonderful about it,” says Reece. “I think what we love is that this silly character has spawned more creativity, and when you create something that then allows people to create back at you, that’s like the best thing, right?!”
Hear them perform LIVE, talk about their songwriting process, and find out about their fun Video series starring Cardigan Man. Join us as we make a special Spaghetti recipe, direct from Cardigan Man himself! Friday, September 28th, on Marti’s Music Kitchen.
http://TheBylines.com http://MartiMendenhall.com
Episode 4 of Marti’s Music Kitchen is with guest, Amanda Richards, a third generation country singer-songwriter cooking Creamy Potato Bisque and baking “The One Cookie,” her own delicious, gluten-free chocolate chip cookie recipe. Learn about her time as cook/caretaker for a lodge on Mt. Hood, the “haunted” recording, and listen for the on-air-only recipe for her special Vanilla Extract!
You can see Amanda perform live in “Whiskey Dixie and the Big Wet Country,” her first musical as both Composer and Producer, in Portland on September 21st through October 13th. https://whiskeydixiemusical.com/home
Thanks for listening to Marti’s Music Kitchen. This Episode is supported by patrons just like you! Find out how you can attend a #MartisMusicKit recording session and join the fun, at http://Patreon.com/MartiMendenhall Thanks for listening!
The One Cookie Recipe:
1 cup of brown sugar (Or white sugar & 4 tablespoons of molasses) 1 stick of butter 1 tsp of salt 1 tsp baking soda 1 tsp baking powder 1 tbsp of vanilla bourbon (or vanilla extract)
Blend until a creamy whipped consistency.
Then add 1-1 1/2 cups of flour followed by 1 cup of semi-sweet chocolate chips Add walnuts if desired.
Bake at 375 for 8 minutes
Creamy Potato Bisque:
1 large sweet onion 4 cloves of garlic 2 quarts of vegetable stock 8 medium sized red potatoes 3 cups of arugala 2 tbsp butter Sea salt to taste (2 tsps?) Creme Fraiche
In a large stock pot, sauté chopped onions on low in butter until clear or caramelized. Add vegetable stock and salt, bring to boil.
Quarter potatoes and add them to the stock. Reduce heat to simmer. Cook potatoes for 20-25 minutes until soft. Turn off heat. Add chopped garlic and 3 cups of arugula. Blend with an immersion blender until smooth and creamy. Dish and serve with a dollop of cream fraiche (Sour cream and Chevre taste great too).
http://AmandaRichards.net http://MartiMendenhall.com
On the next episode of Marti’s Music Kitchen, check out Amanda Richards, a third generation country musician cooking Creamy Potato Bisque and baking “The One Cookie,” her own delicious, gluten-free chocolate chip cookie recipe.
“When I’m not up to my eyeballs producing musicals, and writing…. I actually do like to spend a lot of time in the kitchen," says Amanda.
Hear her perform LIVE, and talk about her “haunted” recording on Mt. Hood.
“There was this old Electro-Voice microphone up there at the lodge…. The album is a little spooky!”
Find out why that recording was “haunted” and taste the goodness, on the next Marti’s Music Kitchen. Friday, September 14th, 2018 on Oregon Music News.
http://AmandaRichards.net http://MartiMendenhall.com
Episode 3 of Marti’s Music Kitchen features a guest from Oregon Music News and KMHD Jazz Radio, Journalist and DJ, Mr. Tom D’Antoni. With a career which includes network TV and radio, newspapers, national magazines, internet and podcasts, Tom has wined, dined and interviewed thousands of musicians! Oregon has known him from his years as a Producer/Reporter on OPB’s Oregon Art Beat show. He wrote for the Oregonian newspaper from 1997 to 2009 and is now a DJ on KMHD Jazz Radio.
For over 40 years, Tom has been collecting behind-the scenes stories in music, dining from New York to Portland, and was inspired to learn to cook his favorite Buster Holmes’ Red Beans and Rice recipe in New Orleans. Listen to Episode 3 to find out what secrets he has to tell on Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen in the Kitchen!
Check out Coffee Shop Conversations on Oregon Music News: http://www.oregonmusicnews.com/coffeeshop-conversations
Check out the “The New Orleans Handmade Cookin’ Buster Holmes Restaurant Cookbook. https://smile.amazon.com/dp/B006YNXFL8/ref=smi_www_rco2_go_smi_g1405964225?_encoding=UTF8&btkr=1&ie=UTF8
As mentioned in this episode, you can order Crawfish Monica from Kajun Kettle Foods, Inc. https://www.kajunkettle.com/
Recipe: Tom D’Antoni / Buster Holmes’ Red Beans and Rice – with Tom’s Tweaks!
2 pounds Red Beans 1-2 medium onions, chopped ½ green bell pepper, chopped 1 pound smoked ham hock 3 cups sauterne 2 teaspoons hot sauce (keep adding it through cooking to taste) 1-2 cloves garlic ½ stick margarine Salt & Pepper to taste
1 pot of rice – cooked
Soak washed, rock-free beans, covered in sauterne, or alternative “cheap” wine overnight. Tom says the cheaper the better, because it’s not as filtered!
In a large pot, cover beans with water, or alternatively use the sauce you soaked them in overnight as part of the liquid. Add chopped onions, bell pepper, ham hock and garlic. Cook on low for 5 hours. Stir about once per hour, adding hot sauce to taste as you go.
Prep and serve over rice. Any kind of rice will do!
Tom’s Tips: • Invite guests to arrive about an hour before the dish is done. • The cheaper the wine, the better. Can use cheap beer as a sub. • Don’t invite your girlfriend over to watch an episode of a freaky food show you produced if you want a girlfriend after she has watched the show!
Marti’s Next Video, “Washing Dirty Dishes,” is set to film on September 29th. Stay in the loop and get behind-the-scenes info via an exclusive email. Sign up at http://MartiMendenhall.com
We are cooking in the kitchen with the band, Chasing Ebenezer. Compared to the Dave Matthews Band and Ben Harper, the members of this soul-searching, tribal, funk-rock band are also hearty vegetarians! We talk about the music, the veggies and listen to their compelling stories of being vegetarian for sustainability and the environment.
On today’s menu, we have a delicious Farmer’s Market Risotto and Cold Bean Salad. Listen to this fun interview and live performance, featuring band members Ben and Heidi Beth Sadler, Ryan Souders and Bryan Atkinson. Thanks for listening to Marti’s Music Kitchen, the Fun Food and Music Podcast Where Anything Can Happen!
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Heidi’s Farmers Market Risotto & Lemon Bean Salad (Inspired by Farmer Nate from the Slice of Heaven Farm) Approximate cook time: 45-50 minutes, 6 servings Ingredients: • Drizzle of olive oil • 2 tbsp of diced garlic • 1 finely diced onion • 1 ½ cups of rinsed arborio rice • 2 cups of stock (veggie or chicken, depending on your preference) • approximately 4-6 cups of water (this varies based on risotto cook time) • Optional: 1/3 cup of white wine • Salt and pepper to taste • Fresh Vegetables to sprinkle over/add after the risotto is fully cooked (Today I’m using a handful of freshly chopped basil, cherry tomatoes, and several handfuls of chopped greens (collard, kale, or spinach). Step 1: Thoroughly sauté the onion and the garlic in a large pan with a lip of 1 inch or more, as the rice will expand several times over throughout the cooking process. Step 2: Once the onion and garlic are cooked, add the rice and lightly warm it before adding in the liquid (cook at medium/medium high, depending on your stove). Step 3: Over the next 45 minutes, gradually add in the stock and the water, as well as the optional white wine. Stir the risotto every minute or so. The key to all this is patience. You want the risotto to be creamy but not mushy. The nice thing is that in between stirring, you can prep your veggies and the lemon bean salad. Step 4: After 45 minutes or so, your risotto should be ready to season. Add salt and pepper to taste. You can always add more olive oil or more white wine, depending on your flavor preference. Step 5: After the risotto is fully cooked and creamy, stir in in the greens and lightly wilt them, then remove the risotto from heat. Step 6: Serve the risotto on plates or in shallow bowls. Sprinkle the other veggies on top (cheese could be added for a richer, non-vegan version). Serve with my lemon bean salad (see below). Visit bonappetit.com for risotto cooking tips.
Heidi’s Lemon Bean Salad For the salad combine the following ingredients in a medium-sized mixing bowl: • 2 cups of fully cooked, cooled beans (chickpea, butter, navy, or kidney) • 2 cups of cooked, cooled corn (sweet corn is best) • 1 generous handful of chopped chives or green onions • salt and pepper Dressing • the juice of one lemon (add the zest if you want an extra lemony salad) • 1 tbs. of red wine vinegar • 1/8 cup of olive oil, or a light oil of your choice • Optional: a drizzle of light agave nectar if you desire a sweeter salad Taste your dressing first, then combine it with the bean mixture. Let these marinate in the fridge, as this salad is best when it has had time for the flavors to mingle. After it has cooled, taste and add additional salt if needed.
In this episode, we are cooking in the kitchen with the band, Chasing Ebenezer. Compared to the Dave Matthews Band and Ben Harper, the members of this soul-searching, tribal, funk-rock band are also hearty vegetarians! We talk about the music, the veggies and listen to their compelling stories of being vegetarian for sustainability and the environment.
On today’s menu, we have a delicious Farmer’s Market Risotto and Cold Bean Salad. Listen to this fun interview and live performance, featuring band members Ben and Heidi Beth Sadler, Ryan Souders and Bryan Atkinson. Available July 25th on Oregon Music News.com, MartiMendenhall.com, SoundCloud and other major podcast hubs. Thanks for listening to Marti’s Music Kitchen, the Fun Food and Music Podcast Where Anything Can Happen!
On this episode, we are cooking with Portland's First Lady of the Blues, LaRhonda Steele and her daughter, Lauren. We talk about everything from peeling potatoes in Oklahoma, her succesful battle against cancer to helping homeless Mothers with the Lullaby Project. We are also cooking a Steele Family favorite, called Gloopity Glop! Just what is that, exactly? Listen to find out and read on for the recipe and links to LaRhonda and Marti. Thanks for listening to Marti's Music Kitchen,Where Anything Can Happen!
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Recipe: LaRhonda's Gloopity Glop
Ingredients: 1 Sweet potato diced 1 Russet potato diced 1 Red Onion diced 1 Red Pepper cut in strips 1 Green Pepper cut in strips 1 package of Andule Chicken Sausage diced 3 cups Kale 1⁄2 cup of olive oil Salt and pepper to taste
Directions: Fry potatoes until brown in olive oil Remove from skillet. Brown sausages add onions, peppers rest of olive oil. Kale and potatoes back into pan Heat until Kale is softened. Salt and pepper to taste
Yummy time! (And it is, too.)
Enjoy this teaser track for Marti's Music Kitchen, the Food and Music Podcast where Anything Can Happen! This is the promo for Episode 1 with LaRhonda Steele in Portland, Oregon.
From the Band: "As a special incentive, email us or message us on Facebook (chasingebenezer@gmail.com) by the end of the month and tell us they heard us on your podcast, we will email them a free single download of "Say.""