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Posts Tagged ‘awesome’

new Ben Folds Five album by spring 2012?

26th Jan 12 (Thu) Leave a comment

Will there be a new BFF record?

Well, yes, based on Ben Folds’ twitter, Ben Folds Five is in the studio working on a new album with Darren Jessee and Robert Sledge that may hit as soon as spring!!  Ben must be on break from NBC’s The Sing Off… this news makes me happy!

~Dan – np: Damien JuradoMaraqopa

RECIPE: Pumpkin Cinnamon Rolls

10th Oct 11 (Mon) 1 comment

For some friends’ Canadian Thanksgiving get-together last night, I adapted this recipe from Don’t Eat Off the Sidewalk.  I changed up the glaze (using spiced rum instead of water)…

Pumpkin Cinnamon Rolls

Makes 12 servings

Ingredients:

Dough~

  • 1 package dry yeast (about 2 1/4 tsp)
  • 1/4 cup warm water
  • 3/4 cup Pumpkin Puree
  • 1/4 cup soy, rice, or almond milk
  • 1/4 cup margarine, melted
  • 1 Tbl granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 3/4 cup all-purpose flour
  • 1 Tbl vegetable oil

Filling~

  • 3 Tbl granulated sugar
  • 3 Tbl brown sugar
  • 2 Tbl all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 2 Tbl chilled margarine, cut into small pieces

Glaze~

  • 3/4 cup sifted powdered sugar
  • 1/4 tsp vanilla extract
  • 1 Tbl hot water (or spiced rum)

Steps:
note: takes time, but generally due to waiting to let dough rise several times

  1. In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.
  2. Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured.
  3. Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.
  4. Punch the dough down; cover and let rest for 5 minutes.
  5. Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.
  6. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
  7. Preheat oven to 375°.
  8. Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
  9. Sift the powdered sugar into a small bowl. Add the water (or rum) and vanilla, and whisk until smooth. It should be thick, but easy to drizzle. If it’s too thick, add another 1/2 teaspoon of water.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – ToolÆnima


RECIPE: “Go Ducks” Guacamole

10th Jan 11 (Mon) 2 comments

So, I’m not a sports guy (understatement).  My main thing is music (as if I really need to tell you that)…

Well, I’m in Eugene, Oregon, and regardless of my general sports indifference, I still support the Ducks!  I went to the University of Oregon for a stint (I’m a PhD dropout if you’re keeping score at home).  I’m going to a BCS National Championship Game party tonight, and I’ll be supporting the Ducks against the Auburn Whatstheirfaces

I really don’t know what the Ducks’ chances are… football is the one played with the parabolic ball, right?  Anyway… what I’m bringing to the party is a super easy recipe

“Go Ducks” Guacamole

serves 179 chips, give or take

Ingredients:

  • oil for sautéing
  • 1 medium onion
  • 2 yellow peppers (you know, for the yellow)
  • 4 cloves garlic
  • 1 Tbl taco seasoning (or to taste)
  • 1 medium tomato
  • 4-5 medium/large avocados
  • 3/4 tsp chili powder
  • 1/2 teaspoon salt (or to taste)
  • juice of 2 limes (2-4 Tbls or so?)

Steps:

  1. Cut up onion, pepper & garlic.  Saute in 1-2 Tbl of oil until soft, slightly browned.  Add taco seasoning, stir.
  2. Cut up avocados, add to large mixing bowl.  Mash avocados with a fork or large wooden spoon.
  3. Add onion, pepper & garlic mixture.  Dice and add tomatoes.  Add chili powder and salt (to taste).  Add lime juice (to preserve).
    This is meant to be enjoyed immediately (or as close to it as possible)!  Do not make it “well in advance”…

Worst case… the Ducks lose.  Well, there will still be music to get us through (just hopefully not more from Sebastian Bach).

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

Update: this would also work really well for the Green Bay Packers in the Super Bowl XLV. :)

~Dan – np: ReptetChicken or Beef?

RECIPE: Avocado Fries

26th Dec 10 (Sun) 2 comments

Another nummy from last night’s Christmas potluck dinner…

Avocado Fries

Credit: Adapted from George’s at the Cove, San Diego, in The Sunset Cookbook

appetizer, serves about 6

Ingredients:

  • oil for frying
  • 1/4 cup flour
  • 1/4 teaspoon salt, plus more to taste
  • 2 eggs, beaten
  • 1 1/4 cups panko (Japanese bread crumbs)
  • 2 or 3 firm-ripe small-to-medium avocados, pitted, peeled and sliced into 1/2-inch wedges
    note: the # of avocados could vary a lot.  if in doubt, make extra batter/breading just in case.

Steps:

  1. Heat oven to 200 degrees. In a medium saucepan, heat 1 1/2 inches of oil to 375 degrees.
  2. Mix flour with salt in a shallow plate. Put eggs and panko in separate plates. Dip avocado wedges in flour, shaking off excess. Dip in egg, then in panko to coat. Set on 2 plates in single layers.
  3. Fry 1/4 of the avocado wedges at a time until deep golden, 30 to 60 seconds. Transfer to plate lined with paper towels. Keep warm in the oven while cooking remainder. Sprinkle with salt to taste.

I ran out of egg/panko mixture partway through; so we pulled an audible and mixed up some vegan egg replacer and Italian breadcrumbs for the last 1/3 of the batch.  That seemed to work out a-OK.  If you also had vegan breadcrumbs or vegan breading, this could be easily modified to a vegan recipe.  I imagine tempura batter would also work.

For our potluck, I had to make them and transport them; so they were slightly cooled once we ate them.  With that being said, they’d be best served immediately.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

Happy Festivus!

~Dan – np: Over the RhineDarkest Night of the Year

merry Christmas, Kwanzaa, EID, Diwali, Hanukkah , too

RECIPE: Easy S’mores Pouches

19th Oct 09 (Mon) 5 comments

Easy S’mores Pouches

So, as many vegetarians know, marshmallows are not vegetarian due to the use of gelatin.  Well, for this month’s Vegetarian Supper Club in Eugene, OR, I attempted to make homemade vegetarian marshmallows.  I used a recipe (that shan’t be linked to), followed it to the letter… and failed.  I mean, it tasted like marshmallows, but it never solidified and was basically unusable sugar-goop.  Oh well.  However, I had a backup plan for my s’mores pouches: marshmallow fluff

Ingredients:
serves however many (i.e.- it’s easily scalable)

  • puff pastry shells, phyllo dough… or crescent rolls (i.e.- the easy route that I took due to expediency, 1 canister of crescent rolls = 4 pouches)
  • chocolate chips (any variety you like… 20 chips / pouch)
  • marshmallow fluff (the standard 7 oz. jar = 8 pouches)
  • graham crackers (any variety you like, 1 large cracker = 4 pouches)
  • cookware: a muffin pan… or two.

Directions (see assembly pictures below):

  1. Preheat oven to 375° F.
  2. Combine two (2) crescent roll triangles into one ball, roll out into a flat floured area.  Place inside greased muffin pan (I made about 8 in each 12-slotted muffin pan).
  3. Add crumbled up 1/4 graham cracker
  4. Add roughly 20 chocolate chips per pouch.
  5. Add 2-3 Tbl of marshmallow fluff per pouch and close up / twist them off at the top.
  6. Cook for 15-17 minutes or until brown (a little bit more than the crescent roll recipe to ensure cooking throughout).  If you use puff pastry shells or phyllo dough, your cooking time and temperature will likely vary.
  7. The pouches tend to open up exposing the marshmallow.  If you don’t want this to happen, figure something out for step 5… I didn’t mind them opening up a little bit.
  8. Let cool… and enjoy!

For a variation, if you have a crème brûlée torch, you could toast the marshmallow fluff a bit after cooking in the oven… yum!

For the calorie counters… it’s about 400 calories, 15g fat, 60g carbs, and 4g protein.  Um… it’s a dessert; so, yeah… hit the elliptical for 40 minutes to offset it completely. :)

This is a mainly music-based blog.  If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, and grilled coconut-rum pineapple at THIS LINK.

~Dan – np: Sufjan StevensThe BQE

creme brulee

PES – Western Spaghetti

23rd Sep 09 (Wed) 1 comment

Grizzly Bear – Two Weeks (by Gabe Askew)

23rd Aug 09 (Sun) Leave a comment

Someone should have a job at Pixar really soon… here is Gabe Askew‘s fan-made video for Grizzly Bear‘s “Two Weeks.”  It’s very Michel Gondry-esque, but I think all done in the computer… it’s pretty damn amazing…

http://vimeo.com/5904993

~Dan – np: Trevor Dunn’s Trio-ConvulsantSister Phantom Owl Fish

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