Eggs in clouds

Eggs in Clouds with Gabriel & the Hounds (Inspired by Kate Bush)

Eggs in clouds

Every month or so, I partner with one of my favorite local sites, Brooklyn Based, to bring you an exclusive song by a Brooklyn band, recorded at Nadim Issa’s state-of-the-art recording studio in Gowanus, Let ‘Em In Music. Then, I create a recipe with — or inspired by — the featured artist. This month’s mp3 is Gabriel & the Hounds, performing a cover of Kate Bush’s “Hounds of Love” (download the free mp3 and read my feature on the band here), and here’s the egg in a cloud I made with Gabe Levine. All photos by Dominick Mastrangelo.

THE DISH
Cheesy eggs in clouds

Gabriel & the HoundsTHE INSPIRATION
This dish comes from the song “Cloudbusting” on Kate Bush’s Hounds of Love, an album that inspired Gabriel & the Hounds’ band name (Gabe also covered that album’s title track — download it for free over at Brooklyn Based). I knew I wanted something that looked like clouds, which often, unfortunately, is going to mean egg whites. If you’ve kept up with this site for a while, you know that I’m not very good with egg whites. And I’ll tell you up front: I’m still not very good with egg whites, and this dish was mostly a failure, certainly because of my faulty egg white-beating and not the recipe.

Me: Oh noooo! I think I fucked it up!
Gabe: How is that possible?
Me: I don’t know! I think now they’re over-beaten? Fuck! Fuck, fuck! Nooooo! … I can’t believe this just happened. Actually, I can totally believe this just happened.

Apologies for the foul language, but, that’s about how it went down. But hey, even decent normally-decent cooks screw up, and Gabe made a good point when he said, “I like that it didn’t work. I think it makes a lot more sense to me that way. I love that you took the challenge on. ‘Oh yeah, we’ll just do the egg whites,’ ’cause you needed to do [a recipe] that has to do with clouds. You’ll conquer the egg whites.” He also thinks Kate Bush would appreciate it: “All of her songs are about things falling apart, anyway.” So, many thanks to Gabe for the encouragement!

Anyway, one there was enough successfully-beaten egg white goo to make just one of these little guys, and it turned out perfectly — crispy along the edges, with a runny yolk in the middle (Get it? Cloud-busting? I know, I know).

Read More »

Advertisements
Lemon blueberry pie

Lemon Blueberry Pie and Blueberry Sauce with Hilly Eye

Lemon blueberry pie

Every month or so, I partner with one of my favorite local sites, Brooklyn Based, to bring you an exclusive song by a Brooklyn band, recorded at Nadim Issa’s state-of-the-art recording studio in Gowanus, Let ‘Em In Music. Then, I create a recipe with — or inspired by — the featured artist. This month’s mp3 is Hilly Eye, performing a brand-new track, “Robbie’s Song” (download the free mp3 and read my feature on them here), and here’s the lemon blueberry pie and blueberry sauce I made with the band. All photos by Dominick Mastrangelo.

THE DISH
Lemon blueberry pie with blueberry sauce and whipped cream

THE INSPIRATIONHilly Eye
When I asked Hilly Eye’s Amy Klein (who you might recognize as the former guitarist/violinist for New Jersey punk band Titus Andronicus) what kind of food she wanted to make for BB Songs, she mentioned that a fan had mentioned “Hilly Eye berry pie” on the band’s Facebook page, and neither of us had made pie before, so we decided to go for it. She said the song she and bandmate Catherine Tung would be recording had a lot of triumphant guitar details; triumphant made me think of winning, which made me think of blue ribbons and therefore blueberries. Hilly Eye’s music has elements of sweetness in the vocal melodies (especially in their new track “Robbie’s Song”), but they also make a lot of noise and distortion, hence the strong, sour flavor of lemon that dominates the taste of the pie. Also, can I just say that this pie is amazing?! It tastes more or less like a lemon bar, but with graham cracker crust instead of shortbread. Top it with blueberry sauce and whipped cream, and you’re good to go.

Read More »

Butternut Squash Pancakes and Maple-Goat Cheese Sauce with Pearl and the Beard (Inspired by Bon Iver)

Every month or so, I partner with one of my favorite local sites, Brooklyn Based, to bring you an exclusive song by a Brooklyn band, recorded at Nadim Issa’s state-of-the-art recording studio in Gowanus, Let ‘Em In Music. Then, I create a recipe with — or inspired by — the featured artist. This month’s mp3 is Pearl and the Beard, performing Bon Iver’s “Re: Stacks” (get the free mp3 and read my feature on them here), and here are the butternut squash pancakes with maple-goat cheese sauce I made with the band. All photos by Dominick Mastrangelo.

THE DISH
Spiced butternut squash pancakes with maple-goat cheese sauce and candied walnuts (recipe + tons of photos here)

THE INSPIRATION
Within five minutes of Pearl and the Beard (Jocelyn Mackenzie, Emily Hope Price and Jeremy Styles) entering my apartment, I felt like they were old friends. All three of them are bundles of smiles and energy, and they came prepared to make delicious cocktails, which always gets points in my book. I first heard of the band through Dave of Backyard Brunch Sessions and was instantly won over by their simple but creative instrumentation and strong harmonies that often lean more toward cabaret than Americana (though there’s plenty of that, too).

When I asked them to do an installment of BB Songs, they decided to cover Bon Iver’s “Re: Stacks” from his debut album For Emma, Forever Ago (listen to their gorgeous version of the song here), and they wanted to make “stacks” of pancakes served with goat cheese sauce. From there, I decided on rich butternut squash pancakes and a spread made with goat cheese, maple syrup and yogurt. We topped our stacks with candied walnuts for an extra bit of sweetness — except for Jeremy, who is allergic but still insisted on flirting with danger and stirring them over the stove. Bon Iver’s music, especially For Emma, is a perfect match for the cold — and while we ate these pancakes for dinner, they’d be incredible as a comforting Sunday-morning brunch while holed up in a cabin in the dead of winter. The pancakes are filling, and the sauce — which we spread in between each layer — turns it into a pretty decadent meal. They’re still pretty healthy, though: The sauce is made with goat cheese, maple syrup and Greek yogurt, so there’s plenty of protein and not too much fat. And the butternut squash has got to count for something, right?

Read More »

Stuffed Acorn Squash with The Loom

Every month or so, I partner with one of my favorite local sites, Brooklyn Based, to bring you an exclusive song by a Brooklyn band, recorded at Nadim Issa’s state-of-the-art recording studio in Gowanus, Let ‘Em In Music. Then, I create a recipe with — or inspired by — the featured artist. This month’s mp3 is The Loom, performing their previously unreleased track “The Devil You Know” (get the free mp3 and read my feature on them here), and here is the stuffed acorn squash I made with the band. All photos by Evan Daniels.

THE DISH
Acorn squash stuffed with rice and veggies (recipe at the bottom)

THE INSPIRATION
I’m excited that we were able to time this post with Thanksgiving, because the Loom’s music is perfect for sitting around a big table with friends, and so is this dish. I first heard the Brooklyn-based folk-rock band last year, and it was their communal energy — shared vocals, two bandmembers playing percussion, and a song about having all your friends over to watch fireworks — that drew me to their music. Their songs are also very autumnal, with plenty lines that mention the changing of the seasons (there’s a gorgeous song on the band’s debut LP, Teeth, called “The First Freeze”). So when the band — John Fanning (guitar, vocals), Sarah Renfro (keyboard, vocals, percussion), Lis Rubard (trumpet, French horn), Dan DeSloover (bass, vocals) and Jon Alvarez (drums, vocals) — took over my kitchen last month, I wanted our meal to reflected that. We roasted acorn squash halves and used them as a bowl for a mix of veggies and wild rice (OK, technically it wasn’t “wild rice,” but the closest I could find at Trader Joe’s), and chowed down.

At least a few of the bandmembers are avid cooks: When they got together to hear the test-pressing of Teeth, Lis made baked eggs over portabella mushrooms and tomatoes, with waffles, and pimento cheese; Jon told me about how he learned how to can tomatoes after working on a farm for a summer.

Read More »

Apple Sandwiches with Lady Lamb the Beekeeper

Every month or so, I’ll be partnering with one of my favorite local sites, Brooklyn Based, to bring you an exclusive song by a Brooklyn band, recorded at Nadim Issa’s state-of-the-art recording studio in Gowanus, Let ‘Em In Music. Then, I’ll create a recipe with — or inspired by — the featured artist. This month’s mp3 is Lady Lamb the Beekeeper performing Cher’s Phil Spector-produced cover of Bob Dylan’s “All I Really Want To Do” (get the free mp3, watch the video, and read my feature on her here), and here are the apple sandwiches I made with Aly Spaltro, aka Lady Lamb. All photos by Dominick Mastrangelo.

THE DISH
Baked apple and coleslaw sandwiches (recipe here)

THE INSPIRATION
When I first approached Aly Spaltro, aka Lady Lamb the Beekeeper, about cooking with me for ETB/BB Songs, she said, “How do you feel about apple sandwiches? I’ll tell you all about ’em.” When she came to my apartment last month, I learned that her mom had started a blog of random childhood memories, and a recent post had been about sandwiches Aly’s grandfather used to make for her mom: toasted bread with butter, baked apples, honey and cinnamon-sugar. Not only was this perfect for October (because of National Apple Month), but it’s also fitting for Aly’s music, which is perfect for fall and, coincidentally, she happens to mention apples quite a bit. In a lovely song on her record Mammoth Swoon (called “Apple,” of course), she sings, “So suffice to say, if you walked away, I would be a lonely apple,” and she says there’s a song called “You Are The Apple” on her forthcoming LP (read more about that here. “I don’t know what my deal is,” she says. “I just love them. I love the word … I don’t even realize it when I’m writing, I’m just like, ‘Yeah, this makes sense; apple, apple.'”

So, here’s a delicious twist on Aly’s grandpa’s apple sandwiches. These are all veggie, but for meat eaters she recommends adding some turkey to it, too.

Read More »

DIY Pop-Tarts with The Shondes (Inspired by Pat Benatar)

Every month or so, I’ll be partnering with one of my favorite local sites, Brooklyn Based, to bring you an exclusive song by a Brooklyn band, recorded at Nadim Issa’s state-of-the-art recording studio in Gowanus, Let ‘Em In Music. Then, I’ll create a recipe with — or inspired by — the featured artist. This month’s mp3 is The Shondes’ cover of Pat Benatar’s “Heartbreaker” (get the free mp3 and read my feature on them here), and here are the homemade Pop-Tarts I baked with drummer Temim Fruchter.

THE DISH
Homemade Pop-Tarts (recipe here)

THE INSPIRATION
When Shondes drummer Temim Fruchter and I were brainstorming what we could make inspired by Pat Benatar, she suggested Pop-Tarts as a nod to the ’80s (so, Pop-Tarts were actually introduced in the ’60s, but kind of like I associate creamsicles with the ’90s, Pop-Tarts are her ’80s) — not to mention the obvious pop pun, and sugary sweetness of that era’s music. While writing their new record, Searchlights, The Shondes spent a lot of time listening to ’80s pop/rock for its “punky, defiant exuberance,” she said. (You can read more about that over at <a href="Brooklyn Based.)

Read More »