Panzella and an apology

Dear KDP fans (Mom),
How has it been so long? Where did this year go?
Seriously, many apologies.
I think I blinked for too long in May and it turned into October.
Lots of work has been happening, meaning not much cooking or sleeping or laundry. It's been awesome, but in the month of October, the only meals I've made are: oatmeal, hummus sandwiches, rice, omelette's and polenta.
This is going to change soon. I'm taking 2 weeks off in November for a Northeast roadtrip and spending a week in Alaska. Expect meals from the road (Tally's also very good at oatmeal) and Juneau cooking (MOOSE!)
In the mean time, here is something that kind of looks like cat vomit. But it tastes good, I promise.

xo
Hannah

Panzella (or Tomato and Bread salad- from Bon Appetit)

2 lbs tomatoes
1/2 c olive oil
3 tbsp red wine vinegar
4 garlic cloves- minced
salt and pepper
1 loaf stale bread- cut into 1" slices
1 red bell pepper
1 yellow bell pepper
2 jalapenos
1/2 c black olives
1 large bunch of basil- leaves trimmed

-Peel the tomatoes- bring a pot of water to boil, use a pairing knife to cut X's in the bottom of the tomatoes. Put the tomatoes in the water and cook until the skin peels back, about 30 seconds. Pull them out, put them in a bowl of ice water. Peel, core and crush in a bowl.

-Put the olive oil, vinegar, garlic and salt and pepper in with the tomatoes. Mix.
-Add the bread and let it get all mushy and soak up the liquid. Let sit for 30 minutes.

- char the peppers and jalapenos- put under the broiler until black. Transfer to a ziplock bag and let sit for 15 mins. Peel, core and mince (don't touch your eyes).
-Add the peppers to the bread mix, massage with your hands until everything is incorporated and you are thoroughly grossed out (bread should be broken down). Add in the basil. Let sit at room temp for an hour and drizzle with olive oil before serving.

Music-
I've been really rocking out to Kings Of Convenience. 
But by rocking out, I mean swaying back and forth slowly.
They're from Norway and their listening palette is: delicate, subtle, sorrowful and calming (I've been spending too much time around beer).

Low key, nice rainy day Saturday music. Another solid Spotify find (I promised Spotify my first born for good music, and for more songs available off-line).

But once again, I look up their music videos and am derailed by this gem:

Guess who has two thumbs and some sweet new dance moves. 

TravelBLOG: Mags & Val go to Musicfest NW

Hey, KDP-ers! Long time no updates. Sorry, but it’s been an eventful summer up here in the Last Frontier. We’ve been super busy conquering mountains, catching giant fish, picking massive amounts of berries, and generally complaining about the weather.

Dorks on a mountain.

 

Internet, meet Tina the halibut. She was delicious.

 

My view for 90% of this summer.

Around the beginning of July, Val and I decided we were going to need a respite from the Southeast Alaska rain and get at least a few days of real summer. Fueled by the shitty-weather-sads and, as usual, some generously portioned whiskey cocktails, we purchased our tickets to Portland in September for four nights of live music and, fingers-crossed, sun.

(This is going to be a massive post. Sorry, scrollers.)

9/6/12

We arrived in PDX on Thursday afternoon, and set off on the Max to find Val’s cousin’s apartment. Surprisingly enough, these two country mice made it with pretty much no incident and were able to sit down in front of the air conditioner for a few minutes before setting out on our first night of Musicfest NW. (80°+ is really damn hot when you’ve spent the entire summer in 60° rain.) After delicious tacos and margaritas at the appropriately named ¿Por Qué No? Taqueria, we headed to the Crystal Ballroom for Passion Pit.

And then we drank too many whiskeys and I elbowed a drunk chick in the head.

9/7/12

The next day, we woke up late and headed downtown for the ubiquitous out-of-town shopping day.  We headed over to Mother’s for lunch as the temperature outside slowly crept towards 90°. We ate salads, each with their own respective fresh Oregon fruit, and drank nearly a gallon of water before heading back out into our tiny slice of 2013 summer. This also marks the day that we tried chocolate macadamia nut frozen yogurt and will be remembered forever.

For dinner we shared some appetizers at Paragon, one of which was pretty much just a plate of heirloom tomatoes (heaven).

 

The other plates were pulled pork sliders and some awesome calamari.

Full and happy, we set off to see Beirut.

 

People who don't like crappy concert picture may want to skip this whole post.

They were wonderful. (Disclaimer: the author of this post may have been so starved for live music that every show was the best show ever.) The main concerts were held in Pioneer Square and being outside in the nice weather in the middle of downtown Portland was amazing. We stood in the pit for Beirut, since we got there a little late, but it turned out for the best because we had a great view of Zach Condon’s dreamy hair.

After that concert, we headed back over to the Crystal Ballroom to see Helio Sequence. My head cold was starting to kick my ass, so we got some cocktails and scouted out a seat in the balcony. The band playing when we first got there was Portland-based Unknown Mortal Orchestra and were a pleasant surprise.  Helio Sequence was still definitely the main attraction. Their live music comes across much differently than their produced stuff (more fun?) and the drummer, Benjamin Weikel, is a kick-in-the-pants to watch play.

9/8/12

On Saturday, we went to brunch at Meriwether’s and enjoyed some pretty fabulous mimosas (Irish coffee for Val) and phenomenal farm-fresh veggies.

 

One half of the unfairly good-looking couple that hosted us.

After a bit of time for digestion, we met up with an old friend at a Rogue Taproom where we sat in the sun and drank too many Hazelnut Brown ales (beer flight for Val).

After that it was time to get ready for the next big show: GirlTalk!

 

In this picture, you can just barely make out all the half-naked ladies.

Which of course provided the best part of the evening:

Bota bota bota box! Like they knew we were coming!

Opening band Starfucker was awesome. GirlTalk definitely puts on a show, but before too long I was jonesing for something a little more rock and roll. So, we packed up and headed over to Ted’s Berbati to catch a band I had been listening to recently, Brooklyn-based DIIV. (It’s pronounced “dive”, by the way. Guess how long it took us to figure that out.) The smaller venue and awesome performance made for one of the best shows we saw the whole trip.

After that, we booked it up to the Roseland Theatre to catch the last bit of Sebadoh’s set and wait patiently for Dinosaur Jr.!

 

I want to be this cool when I grow up.

The energy of that show! We almost got bowled over by a mosh pit consisting mostly of 30+ year olds. Unfortunately, my head cold started to take its toll and we checked out a little early to catch the bus home.

Inked.

9/9/12

It’s good we headed home when we did, because we were texted a wake-up call early-ish the next morning that we were late to meet more of Val’s family for breakfast. In a record 20 minutes, we were on the road to the Tin Shed. After grapefruit mimosas and delicious breakfast (I had a scramble with chicken apple sausage and brie, yum!) we headed out on our next adventure: wine tasting.

The view from the White Rose tasting room.

Neither Val nor I had ever been wine tasting before. (I guess that’s what happens when your favorite wine comes from a box.) Drinking 12+ different wines in the course of an afternoon, plus eating our weight in cheese? New favorite vacation activity.

 

Best cheese ever invented?

When I got home, my dad asked me if we figured out how to taste wine without getting shit-faced. He should really know better.

In this picture, we see drunk Mags trying to remember which vineyard she's currently visiting.

After a refreshing nap in the car, we made our way back downtown for the (arguably) main attraction.

Val: "Bass player's got a bad case of the babies." (Twins! Girlfriend had to play her axe all the way to one side.)

We somehow managed to keep our pants on through an entire Silversun Pickups show.  It was a little touch and go for me when they started playing “Catch and Release”, but I am a lady and kept it together.

After the show, we headed over to Nostrana for a farewell dinner with Val’s incredible, accommodating cousins. (Seriously, Aaron & Stephanie, if you ever read this, you guys are amazing.) We split some pizza, drank some more wine (gin for me!) and told embarrassing stories until it was time to head home to pack and get ready for our morning flight.

9/10/12

After a mix-up at the airport (a story I will only tell you if you buy me a drink), our 8:30 a.m. flight ended up being a 6:00 p.m. flight. Val and I suddenly had time for more shopping and at least one more meal in Portland!

At Aaron’s recommendation, we found ourselves in the garden of Veritable Quandary, sipping cocktails and pretending to be important amongst the besuited professionals around us. We also had some of the best pasta salad I’ve ever had, which we will hopefully be recreating here soon.

Properly boozed and broke, we got on the plane to return home, already plotting our next adventure.

Dudes, one of us is GETTING MARRIED. (I'll give you a hint: it's not me, or Val, or Hannah.)

Put A Grill On It

Paradise is in Juneau Alaska. 

It's an indescribable place. The purveyor of everything delicious and funky, the keeper of generous scones, beautiful quiches and a home town feel that you can't really get in New York. I've had friends wake up at ungodly hours to be taught how to make pastry dough, just for fun. I've spent hours hanging out, not on the Internet (last time I checked, they don't have wi-fi) and it's the location of the infamous Alaska Folk Fest Bourbon Brunch. 

When I found out that they published a cook book, I mass texted everyone in Juneau, begging them to get the secrets for me. 

My mother loves me the most. 

Side note- never before has a cook book made me homesick. 

Savory Scones ON A GRILL! (adapted from Paradise Cafe and Bakery)

5 c of flour

2/3 c white sugar

1 tsp salt

2 Tbsp baking powder

1/2 lb butter, cold and cut into 1" cubes

2 c whole milk

fillings- 

1 c fresh basil- chopped

1 c sundried tomatoes- chopped

1 c Cheddar cheese- grated

1 tsp garlic powder

1 Tbsp dried italian herbs

dash of cinnamon

more cheese- sliced

-Put everything but the milk in a mixer and blend slowly until the butter is incorporated. (note- I used to do this with 2 butter knives. Get yourself a mixer ASAP). This is the basic recipe, you can use this to make savory or sweet ones. 

- If you are using the whole mix, gently mix in 2 c of milk. Cover your work space with plastic wrap, dump the dough on the plastic wrap and wrap it with more plastic wrap. Pat out to 3/4" thickness. 

-Cut in circles, triangles, ninja's etc... Place on a tray and bake for 12-14 mins. 

Note- This recipe is working with the goal of selling scones to the masses. You'll end up with about 20 scones. That is a first world problem. 

For scone sandwiches or SCONES ON THE GRILL!

put scone and sliced cheese on the grill. Be patient. 

eat it when it's good and melty. 

It tastes kind of like this. 

Notes for next time:

I'll make the scones thicker so I can make scone sandwiches (ON THE GRILL!) and perhaps put mozzarella, basil and a tomato in it. 

My new back up plan is to open a cafe called "Put A Grill On It"

Basic premise- grilling things that aren't meant to be grilled- i.e. baked goods, breakfast things, fruit, bread, tofu, tempeh, eggs, vegetables, desserts... Really anything. It's going to be awesome. 

I spent a Sunday afternoon contemplating time at the remount of EINSTEIN ON THE BEACH, the Robert Wilson and Philip Glass non-linear, 4 1/2 hour opera about Einstein. 

Basically I got my avant garde artist vegetables. 

Sometimes I hear and see things and wish that I did more drugs. 

Einstein falls into that category. 

I'm still a little dazed by it. 

But I've been singing the numbers 1-8 for the past 2 days, so something stuck. 

Repetition, time, stark visual imagery, physically and emotionally disorienting... it's a feat for performers and audience alike. 

It was amazing and terrible at the same time. I cried at one point and I have no idea if it was from an emotional place, or if my eyes were revolting. It was exhausting and awe inspiring. I doubt I'll ever see anything like it again. 

It's only staged once every few decades. Maybe I'll be ready to see it again in 20 years.  

                                

Maybe. 

A package deal

hardy har har

I'm cooking things in parchment paper.
It's the classier version of hobo packets, which can be found here.

Tomato Basil Sauce with Polenta (from Bon Appetit)

5 Tbsp olive oil
1 polenta log- cut into rounds
2 lbs cherry tomatoes
7 garlic cloves- peeled and sliced
1 shallot- chopped
2 tsp salt
1/2 tsp pepper
8 basil sprigs

-Preheat oven to 425. Brush a baking sheet with oil and put polenta rounds on it.


















- Chop half of the tomatoes in a food processor. Cut the remaining tomatoes in half. Combine all the tomatoes in a bowl with 4 tbsp oil, garlic, shallot, salt, pepper and basil. Toss.















- Use 3 big sheets of parchment paper (don't use foil, it doesn't like tomatoes). Spoon the tomato mix onto the parchment paper (all 3 should be layered) and fold the parchment over the mix, crimp the edges to form a sealed packet.

- Throw the packets in the oven on a baking sheet. Throw the polenta in too, turn the rounds once until they are lightly brown and the tomatoes are saucy, 25-30 mins. (It's possible to cook both of these on a grill too). Spoon the tomato sauce over the polenta.

Gourmet hobo packs are well accompanied with the new Avett Brothers album, "The Carpenter", which officially drops on September 11th (it's on NPR first listen). 

If you ever feel the urge the ditch everything and ride the rails (moving up by bucket list), you'll be eating a lot of hobo packets and singing the blues that are on this album. 

This one isn't really a "sit in a hammock, drink pbr and cry" CD. Avett Bros are breaking out of their genre!

But here is one for old times sake:

So many beards. I just want to rub them. 

Wild Rice and Mango salad

Garden update- Basil sucks and nobody likes it. 

Wild Rice and Mango Salad (Adapted from Bon Appetit)

1 orange
1/4 c fresh lime juice (about 3 limes)
2 tbsp olive oil
2 c wild rice
Kosher salt
2 ripe mangoes- peeled, pitted and cut into cubes
1 c fresh cilantro leaves
1 c chopped red onion
1/2 c dry roasted peanuts
6 scallions- sliced
2 jalapenos- seeded and minced

- Remove the peel and white pith from oranges. Over a bowl, use a small knife to cut between the membranes and release the orange segments into the bowl (yes, it should be that frustrating and hard). Whisk in 1/4 c lime juice and oil and set aside.

- Bring rice and 2 3/4 c water to boil, season with salt. Cover, reduce heat and let simmer for 25 mins, until the water is absorbed. Remove from heat, place a folded dish towel between the pot and lid (to soak up more water) and let sit for for 15 minutes. Spread out the rice on a baking sheet, drizzle with the orange dressing, season with salt and let it cool.
- Put mangoes and everything else in a bowl, add in the rice and toss. Season with salt, lime juice and more cilantro.

So many new albums to check out! I am NPR First Listen's biggest and most thankful fan.
New Avett Brothers- coming up
New Cat Powers- on my play list
New Deerhoof- on the playlist
New Stars- playlisted

And I'm currently listening to the New Animal Collective, 'Centipede Hz'.
If you are into Animal Collective, this holds up with their typical stuff. A little jagged, a little disjointed, discombobulated, at times a little off putting. This one has a little more of a rock quality, rather than making a sound scape. It feels more like an album than a soundtrack.
I dig it, it comes out on September 4th. I'm buying it.
And I am so excited to get my sweaty dance on during their NY tour stop.

It's like someone had a severe acid trip while watching Never Ending Story. 

Indian Style Noodle Salad

Note to Self- write down when you experiment, so that you don't have to try to remember the ingredients a month later when the blog is posted.... 

Indian Style Soba Noodle Salad with Baked Tofu

ALSO

LOOK WHAT I DID!
<----------


(and by me, I mean the sun and science and stuff)
















Indian Baked Tofu (From Moosewood)

Marinade:
1/2 c greek yogurt
3 tbsp olive oil
1 tbsp curry powder
1 tsp tumeric
1 tsp chili powder
1 tsp garam masala
juice of 1 lemon
1 package of tofu

-Press the tofu for 15 minutes.
-Combine everything else in a bowl.
-cut the tofu into cubes, put in the marinade.
Marinate in the fridge for at least 2 hours, preferably overnight.
-preheat oven to 425. Oil a baking sheet and lay out the tofu cubes.
-Bake for 25-30 mins, turning the tofu halfway.

Raita Sauce (someone else invented this)
1 1/2 c greek yogurt
2 tbsp olive oil
1 cucumber- grated
fresh mint
fresh cilantro
salt

-mix everything in a bowl. Easy peasy.

Noodle Salad (a Hannah creation)

1 packet of soba noodles- cooked

Red Bell pepper- sliced

Snap Peas

Cilantro

Carrots- sliced

Green onions

Cucumber- sliced

Baked Tofu

Raita

-Cook, drain and rinse the soba noodles.
-Take the raita, pour over the noodles and use your hands to massage the yogurt into the noodles, make sure everything is covered.
-add in the vegetables and keep mixing with your hands. Season with salt and pepper.
-Once everything is well mixed, lay the tofu on top and sprinkle the cilantro over.

Currently jamming to:
Dan Deacon's "America" on NPR First Listen

It's a multi listen, everyone has their own personal opinion about it kind of track.
So do it.
Listen to the entire thing in one sitting, devote some time to it and get back to me.
But think about split personalities and American culture clash when you do.

The album is officially out on August 27th. I'm putting it on my buy list.

"Chikin" Salad

I'm sensing a trend in my posts. I blog about how much I miss a various meat product and then I try to recreate that with vegetables, tofu, seitan or tempeh. And also ignore the needling comments about how eating meat again would make everything much easier. 

Usually these experiments fail, but this "chicken" salad is a winner!

It should be noted though, the only reason why I like chicken and egg salad is because of the mayo, and this has that!

Winner Winner "chikin" dinner!

Tofu Salad (From The Moosewood)

1 cake firm tofu

1 tbsp olive oil

2 tsp Braggs Amino's

1 1/2 tsp fresh lemon juice

3 tbsp white miso

3 tbsp tahini

1/3 c mayo

2 tbsp Dijon Mustard

1 1/2 c carrots- peeled and grated

1 1/2c red bell pepper- dices

1 1/2 c celery- diced

1/3 c green onion- chopped

1 tbsp fresh dill

salt and pepper to taste

- Crumble the tofu (it helps if it's been frozen and then thawed). Heat oil in a skillet over medium high heat. Cook the tofu, stirring constantly, until dry, about 5 minutes. Stir in the soy sauce and lemon juice and cook for 1 minute. Remove from heat and let cool for 10 minutes. 

Someone got Instagram...

-Whisk the miso, tahini, mayo and mustard in a bowl. Add carrots, bell peppers, celery, scallions, herbs and tofu. Let sit and get juicy for 15 minutes. Season with salt and pepper. 

-Try not to eat it all at once, it's supposed to last for a weeks worth of meals. 

Right before my Spotify (now it's just like Pandora..epic fail) trial ran out, I listened to Citizen Cope's newest album, One Lovely Day

I vividly remember my first (and only) Citizen Cope concert. It was at WWU, everyone was embracing the dreadlocks and expressing themselves through the hippy bump and grind. I couldn't dance (still can't), wasn't brave enough to dread my hair and remember being appalled and scandalized that people were smoking INSIDE! 

I wasn't much fun in college. 

So his new album shows that he has aged into the urban folk category. It's pure, updated Americana, a mesh of RnB, acoustic, blues and folk. It's a little slower, more laid back and more complex sounding than his earlier stuff. One Lovely Day now solidly rockets Citizen Cope into into the DSSJ category (ask Val what that means). 

It's a good summer album, it's perfect for grilling on a deck, rocking the day drunk and experimenting with your own hippy bump and grind. I may not have gotten better at dancing, but I've learned the art of not giving a damn.