good morning!

the best dj - John Richards http://www.kexp.org/programming/djpage.asp?DJID=279&1413=38743.25-1&96=38743.25-1&20=38743.25-1&256=38743.25-2


Program:Variety Mix: "The Morning Show" (Mon-Fri 6-10am)The Morning Show plays music that you want to hear at the time you need to hear it. Everything from the Pixies to the Postal Service, from Massive Attack to Blackalicious. It breaks new music, it embraces old music and it tries to tie it all together.

our essential scones

you've all ate them...now you can bake them.

first:

mix the following in a large mixing bowl.

2 cups flour

1 1/2 tsp baking powder

1/2 cup sugar

second:

beat together:

1/2 cup, whole milk, half & half, heavy cream OR buttermilk (now is not the time to use watered down milk called skim)

1 egg

1 tsp vanilla extract

zest of one orange

third:

cut into flour mixture, 1/2 cup of COLD butter.

use a pastry blender and get it coarse as corn meal.

fourth:

stir liquid into flour, it will be sticky & not totally wet...don't worry this is correct.

now add in 1 cup currants. stir up a little more.

dump it all on the counter, it will be messy.

smoosh it together a bit, until formed & push into a 1/2 inch deep circle (use a little flour is you need)

cut into 8 pieces, drizzle a little cream on top & sprinkle w/ raw sugar.

bake at 400 on an UNGREASED NON STICK pan for 15 minutes.

fifth:

serve hot & of course with more butter!

vegetarian "hamburger" pizza

makes 2 medium sized pizzas

make recipe for Neapolitan Dough (see prior post).

for sauce:

cook on medium heat for 15 - 20 minutes, 1 14 ounce can of crushed tomatoes w/ 3 tbls evoo, 2 tbls raw sugar & a little sea salt

for the topping:

saute in a 10 inch pan, 1/2 an onion & 1/2 cup green onion, minced.

add in a package of soy crumbles of your choice (boca, morning star, Yves)

add a little cheyene pepper and a splash of beer, if you have it, simmer over medium high heat for 5 minutes or so.

meanwhile, cube up 1/2 pound veggie rennet cheddar cheese, making the cubes very small.

stir cheese in with the soy. preheat oven to 450. & you can figure out the rest!

mini salmon burgers w/ citrus greens

serves 2 as meal ~ 4 as a snack

for the burgers:

1 egg white

1 tbls soy sauce

1 tsp sesame oil

3/4 - 1 pound fresh salmon fillet, boned and cut into 1/4 inch dice

3/4 cup fine bread crumbs

2 tbls veg oil

1/4 cup green onions, minced

whisk egg white, soy & sesame oil together

add in salmon & 1/4 cup of the bread crumbs, & green onion. stir up.

for four small patties & dredge in remaining bread crumbs and cook for 1 minute in a non stick saute pan over medium heat in the veg oil. flip & then place in a preheated ovenat 400 for about 3 minutes....don't over cook!!!

for the greens:

combine the following, whisk & refridgerate for 15 minutes

juice of one lime

juice of half a naval orange, slice up the other half & add it

1 tsp mirin

2 inches fresh grated ginger

1 small carrot, grated

1 tsp brwon sugar

1/2 tsp salt.

toss with mixed greens and a tiny bit of evoo.

Sweet Potato Biscuits & Mushroom Gravy

serves 2:

GRAVY ~

3 tbls butter

3 tbls flour

2 1/2 cups (hot) veg stock

1 small onion, chopped

3 cloves garlic, chopped

2 cups 'shrooms chopped

melt butter over low heat

add in flour and whisk to make a roux

when golden, add in stock, whisk and let thicken = 15 minutes

separately, saute your onions & garlic in evoo, add in shrooms for a few minutes.

add in onion-shroom to simmering stock.

BIScUITS ~

1 cup flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp sea salt

1/2 tsp raw sugar

6 tbls butter, cold & sliced

1/2 cup rounded of roasted & mashed sweet potato

1/4 cup cold milk, half & half, or cream

mix all dry ingredients in a bowl

cut in butter with a pastry cutter, until coarse like corn meal

stir in potato & milk, until sticking together, but not wet!

throw down on a lightly floured surface, pat into a 1/2 thick circle, cut & bake

on a lightly greased cookie sheet for 15 minutes @ 450.

Spanish Goat Cheese & Olive Calzoni

for the sauce~

1 tbls butter

1 tbls evoo

1/2 onion, chop

2 cloves garlic, chop

1 tsp dried oregano

1 tsp dried marjoram

1 tsp red pepper flakes

1 tbls balsamic vinegar

2 tbls raw sugar 2 tbls chopped capers

14 oz crushed tomatoes

~ saute onions & garlic over medium heat with butter & evoo.

~ add in spices adn stir for 3 minutes

~ add balsamic vinegar, let evaporate for a mintute or two

~ add capers, tomato & sugar.....let simmer for an hour until reduced by half!

for the filling~

1/2 cup spanish wine cured goat cheese, in small cubes

8 oz. fresh mozzarella, small cubes

1 cup fine grated Italian Pecorino Romano

1 cup Kalamata Olives, chopped

for the dough ~

follow Neapolitan Pizza dough recipe

~ preheat oven to 425*

~ on an oiled pizza/cookie sheet. place rolled out pizza dough to the size you want. place some of the sauce on half of the dough & some of the filling, allowing enough room to fold over the dough to form a cresent. crimp the edges as you close. cut a small slit in the top for the steam to escape.

~ bake 30 - 40 minutes...let cool for 10 minutes.

neapolitan-style pizza dough

this is a weekly staple in the Larson-Simons household ~

1 tsp active dry yeast

1 1/4 cup hot water ( 105 - 115*)

roughly 3 cups all-purpose flour

2 tsp sea salt

~ dissolve yeast in water for 1 minute

~ combine flour & salt in mixing bowl

~ add in yeast water, stir until just forming

~ knead in the bowl until holding together, throw out on the counter and knead for 5 - 10 minutes, until dough is glossy, smooth & elastic....make sure to not ass too much flour as you knead.

~ place in a clean bowl with a tad olive oil to coat, cover with plastic wrap & place somewhere warm to rise, doubling in size

drink & ambiance

drink: little boomey.....$ 5 and the name is so damn cute!
listen: Unkle - Psyence Fiction

James Lavelle and DJ Shadow's first full-length collaboration, Psyence Fiction resembles a funked-up version of This Mortal Ciol, the 4AD house band fond of keeping it sur-real with spooky Goth grooves and drama-queen vocal excess.
our road trip mainstay!

http://www.unkle.com/

Tempeh & Vegetables Braised in Spicy Lemon-Coconut Broth

serves 4 & Vegan

2 tbls light sesame oil
8 oz. tempeh, sliced in half horizontally
1 small onion, thinly sliced
coarse sea salt
1 carrot, sliced
2 garlic cloves, thinly sliced
1 tbls minced gingerroot
1 tsp coriander
1 tsp turmeric
1 tsp sweet paprika
1 tsp sugar or maple syrup
1/2 tsp caraway seeds
1/2 tsp hot red pepper flakes
1 (14oz) can coconut milk
2 tbls mirin
2 tbls naturally brewed soy sauce
2 tbls freshly squeezed lemon juice
finely grated zest of 1 lemon
4 cups sliced green cabage (1/2 inch slices)
1/4 cup chopped cilantro

~ over medium heat in a 8-10 inch saute pan, warm 1 tbls oil. Add tempeh and brown on each side for about 2-3 minutes per side. remove from pan & set aside
~ add remaining oil, along with onion & 1/2 tsp sea salt, saute 5 minutes
~ add in the carrot, ginger, garlic, coriander, turmeric, paprika, sugar, caraway & red pepper...saute & stir 3 minutes
~ cut the tempeh into 8 triangles, add it, along with coconut milk, mirin, soy sauce, lemon juice & zest....bring to a boil, then reduce to low and simmer for 15 minutes
~ now make your jasimine rice
~ place cabbage on top of the tempeh & sauce, sprinkle with salt. Cover the pan & let simmer for another 10 minutes
~ uncover & gently turn the cabbage, stir in the cilantro & serve over rice

Moroccan-Style Vegetable Tagine w/ Charmoula-Baked Tempeh

from bob & vegan.

for the tagine:
1 tbls evoo
1 onion, diced
1 carrots, diced
1 celery ribs, diced
1 small sweet potato, peeled & diced
2 garlic cloves, peeled & left whole
coarse sea salt
1/2 tsp cumin seeds
1/2 tsp caraway seeds
1/2 tsp coriander seeds
1/2 cinnamon stick
1/4 tsp sweet paprika
1/4 tsp whole peppercorns, black
1 cup chopped green cabbage
11/2 - 3 cups water, as needed
1/2 cup peeled & diced tomatoes w/ juice
either 1/2 a small winter squash, peeled, seeded diced OR 1 small summer squash, diced
1/2 zucchini, diced
fresh lemon juice
chopped fresh cilantro, parsley or chives for garnish

for the tempeh:
1/4 cup evoo
1/4 cup water
1/4 cup finely chopped parsley
3 tbls fresh squeezed lemon juice
2 garlic cloves, crushed
1 1/2 tsp coarse sea salt
1 tsp ground cumin
1 tsp sweet paprika
1/4 tsp cayenne pepper
1/2 pound tempeh, cut into 1 inch cubes


1. preheat oven to 350*
2. prepare your tempeh, whisk together oil, water, parsley, lemon, garlic, salt, cumin, paprika & cayenne in a bowl. arrange tempeh cubes in a single layer in a baking dish. pour on the marinade (charmoula) & secure with tin foil. set aside until your tagine is simmering.
3. prepare your tagine. warm oil in a 3 quart heavy sauce pan on med heat. add onions, carrot, celery, sweet potato, galric & salt. stir a little & raise the heat to a quick boil, then reduce to simmer & sweat with a lid on for 20 minutes.
4. NOW put your charmoula marinated tempeh in the oven for about 40 minutes.
5. grind the cumin seeds, caraway seeds, coriander seeds, cinnamon, paprika & peppercorns in a spice grinder or mortar. Add them to the vegetables along with cabbage, water, tomatoes, squash & zucchini. Raise the heat & bring the tagine to a boil. Reduce the heat to low & simmer, uncovered for 20 - 30 minutes, until veggies are tender
6. when done, remove tempeh from the baking dish, & deglaze the charmoula with a cup of water on high heat, then add it to the tagine.

~ serve the tagine over Basmati rice (make sure you started that inbetween steps 3 & 5) then place the peices of tempeh on top & garnish.

serves 2-4 & can easily be doubled

Risi e Bisi

famous as the first dish served on St. Mark's Day each April

in Venice, risi e bisi is one of the most beloved foods of Italy.

1/2 tbls butter

1/2 tbls evoo

1/2 large onion, chopped = about a cup

4 cups = 32 ounces Mock Chicken Stock *

1/2 tsp salt

1/2 cup raw arborio rice

1 cup baby peas or frozen petit pois

1tbls fresh parsley, chopped

1/2 freshly grated parmesan cheese

salt & ground pepper to taste

- warm butter & oil in a soup pot until melted

- add onion & saute on medium-high for about 5 - 10 minutes

- add stock and salt & bring to a boil

- stir in rice, lower to a simmer, cover and let cook for 25 minutes, until rice is done

- add in the peas & cook for 2-3 minutes

- stir in parsley & cheese, add salt & pepper to taste

- serve immediately garnished with fresh parm & cracked pepper

- serves 2 as a main dish, double the recipe to serve 4 - 6

*you can buy organic not-chicken-chicken stock at the co-op, or easily make it

drink & ambiance

drink: Erath Pinot Noir

listen: KEXP Swinging' Doors w/ Don Slack...

Swingin' Doors is dedicated to a wide range of country sounds and styles, from honky tonk and western swing to alternative country and bluegrass, in sharp contrast to the tight playlists and narrow focus of today's commercial country radio.As might be expected from a show named Swingin' Doors, there's usually a bit more honky tonk than anything else, though you'll hear everything from old-time fiddle tunes and boppin' country boogie to lush Countrypolitan sounds and hard-charging alternative twang-rock.

listen online: http://www.kexp.org/programming/progpage.asp?showID=5&1413=38729.75-1&96=38729.75-1&20=38729.75-1&256=38729.75-2

king salmon w/ scow chow & hot paprika sauce

to make scow chow:

1 cup "scow chow"
~ equal parts millet, quinoa, red lentils, brown rice, wild rice
11/2 - 2 cups vegetable stock
~in a non stick pot with lid, combine scow chow & stock. bring to a boil on high heat, once boiling, turn heat to low, cover & leave the hell alone for about 30 minutes. waiting for the liquid to be absorbed.
remember, want great rice? don't bug it, don't keep peaking, stirring and asking it when it will be done. keep it covered & give it time.

to make raw veggie mix for scow chow:

4 mini red, yellow & orange sweet bell peppers (or 1 large bell pepper) seeded & chopped
1 small ciopinni (sp) onion, chopped
1 small head of broccoli, chopped
1/2 head of very, very small red cabbage, about 2 cups sliced very thinly
~combine all veggies in a bowl, drizzle a little olive oil, sea salt & pepper to taste & set aside

to make hot paprika sauce:

yields a little over a cup, good for two
2 tbls butter
2 tbls flour
1 1/4 cups warm vegetable stock
1/4 tsp hot paprika or cayenne pepper
1 tsp sweet paprika
sea salt
2 tbls heavy cream or whole milk

~melt butter in medium sized sauce pan with a heavy bottom on low heat
~whisk in flour & cook roux for several minutes on very low heat, until golden brown...do not burn
~stir in stock & keep cooking until thick
~add in spices & cream, gently simmer & stir often for about 20 minutes

stir the veggies into the scow chow JUST before serving. place pan seared salmon atop & drizzled paprika sauce around the plate & on the fish.

gramma kelly's bourbon balls

2 tbsp cocoa
1 cup powdered sugar
1 cup chopped pecans
3/4 cup bourbon, Makers Mark or the like
2 tbsp light corn syrup
2 1/2 cups finely crushed vanilla wafers, a mini prep works well for this

sift together cocoa & sugar
combine bourbon with syrup & stir in cocoa/sugar
add in crushed wafers, pecans & mix

roll mixture into small bite size balls & then roll through powdered sugar

store in an air tight container in the freezer for YEARS!!!!
bourbon balls get exceptionally better with age, enjoy a few a year on special occasions.

mister bob's bagels

resources for learning how:

breads from the LaBrea Bakery by nancy silverton

the bread baker's apprentice by peter reinhart

port townsend porter pasta sauce

1 yellow onion, diced
1 red onion, diced
5 garlic cloves, minced
1 jalapeno, one side seeded, diced

1 tsp dried oregano
1 tsp dried thyme
1 tsp dried marjoram
1 tsp chili powder
1/2 tsp cayenne pepper
sea salt to taste
2 tbls raw sugar

2 green peppers, roasted & sliced
1 1/2 cups porter
15 ounce can black olives, chopped
1/2 pound button mushrooms, sliced
40 ounces (5 cups) crushed tomatoes

~in a big stock pot....
~saute onions, garlic & jalapeno until sweating
~stir in spices, over med/high heat for a few minutes
~add in beer, crank up the heat and let it boil for about 4-5 minutes
~add in remaining ingredients and let simmer for an hour or so
~keep tasting and adjust to your liking

fish guts & chocolate

drink: port townsend porter & czech pilsner urquell
listen:

East Village Radio NYC ~ 11.14.05

http://www.eastvillageradio.com/displayshow.php?showname=Fishguts%20and%20Chocolate

"Fishguts and Chocolate" with John XISlicing open the corpse of Rock & Roll, Rhythm & Blues, and Reggae with a blunt-edge blade. Speakeasy, juke joint, pajama party, drive-in double-feature, drive-thru diner, backseat baby-making music your grandparents listened to (how do think your parents were conceived?). Strictly post-WWII/pre-Vietnam classics, one-hit wonders and dance crazes, with a dose of rocksteady, mambo and movie soundtracks when the mood strikes. Perfect for working folks bored in front of the computer AND those other folks finally going to bed after a three-day bender.

drink & ambiance

drink: cotes du ventoux & bob's 1974 port,
finally opened
music: the boswell sisters
info: Definitely the most talented and arguably the all-around best jazz vocal group of all time, the Boswell Sisters parlayed their New Orleans upbringing into a swinging delivery that featured not only impossibly close harmonies, but countless maneuvers of vocal gymnastics rarely equalled on record. They first performed at vaudeville houses around the New Orleans area, and began appearing on local radio by 1925 and began recording in 1930 for Victor.

vegetable pot pie & havarti dill roux

serves 2 as a main course & can be doubled


prep time: 1.5 hrs
baking time: 40-50 minutes
cooling time: 10-15 minutes

1.5 tsp vegetable oil
3/4 cup chopped onions
1 cup cubed yukon gold potatoes
1/2 tsp sea salt
3/4 cup chopped celery
3/4 cup vegetable stock (fresh made preferred)
1 cup cut green beans (1 inch pieces)
1.5 cups peeled cubed butternut squash
1 cup sliced mushrooms, portabella is nice
1 1/2 tbls chopped fresh parsley
1 tbls chopped fresh dill (1 tsp dried dill)

havarti cheese sauce
2 tbls butter
3 tbls unbleached flour
1 cup vegetable stock
1 cup grated dill havarti cheese
salt & pepper to taste

pastry crust
1 cup + 2 tbls unbleached white flour
1/2 tsp chopped fresh rosemary
4 tbls cold butter
4 tbls ice water

~ in a large pot, warm oil over medium heat.
~ add onions & saute for about 10 minutes.
~ stir in potatoes, salt, celery & 3/4 cup veg stock, cover, bring to a boil then simmer for 5 min.
~ add green beans, cook 5 more minutes.
~ stir in squash, cook 5-10 minutes more, until veggies are just tender.
~ add in mushrooms, parsley & dill, 3-4 more minutes.
~ remove from heat & set aside covered.

* preheat oven to 375 degrees

~ in a saucepan, melt the butter for the havarti sauce & whisk in the flour to make a roux. constantly whisking on med/low heat for 2 minutes.
~ whisk in the stock & cook on medium heat until thickened.
~ stir in cheese until melted
~ pour into vegetable mixture & salt & pepper to taste
~ pour pot pie mixture into 2 6x4 individual ceramic pot pie dishes & set aside

~prepare the pastry
~ mix flour & rosemary in a bowl
~ rapidly work in the cold, sliced butter with a pastry cutter, until coarse.
~ sprinkle in the ice water 1 tbls at a time while pushing the flour together until a ball just begins to form at the bottom of the bowl.
~ remove from the bowl and roll out on a floured surface, work quickly as you don't want to warm up the butter.
~ roll into a piece just slightly larger than the top of your dish, place it on top & crimp the edges.
~ cut a few slits to allow steam to escape & create a crispy top!

~bake 40-50 minutes, until golden and bubbling. cool 10-15 before eating

cannellini & avocado frittata

serves 2 - 4


half of a spanish yellow onion, diced
1 jalapeno, half seeded and minced
1 small roma tomato, seeded, cored & chopped
half a can of cannellini beans (or fresh of course)
3 eggs beaten with 1 tbls milk
1 avocado sliced

~ in an oven safe non stick pan...
~ saute onions & jalapeno on medium heat with a little olive oil until slightly soft, 3-5 minutes.
~ add in the tomato & cannellini's, 2-3 minutes.
~ sea salt & fresh pepper to taste
~ turn off heat and pour beaten eggs over the bean mixture.
~ place in the oven which has been preheated to 325 degrees.
~ cook about 10 minutes, until eggs are done & fluffy.
~ garnish with fresh avocado, salsa & fresh pepper.