Olive Oil Bundt Cake

Ever since i had a bite of Maialino's revelatory olive oil muffin, olive oil baked goods have been on my mind. Baking is not my forté and my last olive oil cake was painfully dry, but my new, unopened bottle of extra virgin olive oil was calling to me.

Not as full after the cup of oil that this cake recipe requires.

Frantoia EVOO is quite a splurge (even at a 50% discount), but it is a staple in my pantry. If it's good enough for Eric Ripert, then it's certainly worth trying. It is great for dressings and drizzling on top of anything, including your finger. The olive oil cake recipe that I decided to use calls for a Sicilian olive oil, so Frantoia seemed like a suitable alternative to Frankies EVOO, which seems to be available at the Food Coop. I may have to pick up a bottle sometime, after I finally visit Frankies 457.

This recipe yields a light, fluffy cake that would complement a cup of tea or coffee. Basically, it's a cake that I'm going to eat for breakfast. The tablespoon of orange zest gives the cake a hint of citrus flavor without overpowering the olive oil, which is truly the hero in this dessert. Although the original recipe says that the bake time is about an hour, I found that my cake was completely done at 45 minutes. It was a little overbaked, and i would have preferred to have taken it out at 40 minutes. Fortunately, the cake flour helped to keep it soft.

Olive Oil Bundt Cake
Adapted from Food & Wine

Serves 12 (Or 4... I definitely ate 1/4 of this cake by myself)

5 large eggs at room temperature
1 1/4 cups sugar
1 tablespoon finely grated orange zest
1 cup extra virgin olive oil
2 cups cake flour
1 1/4 teaspoons baking powder
1 teaspoon fine sea salt

1. Preheat the oven to 325°. Butter and flour a 10-cup bundt pan.
2. With an electric mixer, beat the eggs with the sugar and orange zest at medium-high speed until smooth. Gradually beat in the olive oil until creamy, about 2 minutes.
3. In a separate bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.
4. Scrape the batter into the bundt pan and bake in the center of the oven for 35-40 minutes or until done. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before cutting into slices and serving.

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The War on Drugs - The Rock Shop 08.31.10

It's funny how an album can slip through the cracks, only to be picked up over a year later and heard in a completely different light. One nice plus of having a blog is that it can serve as a personal repository of memories, impressions, and regrets. The best part? I can Google search my brain. Over a year ago, I was obsessing over "Taking the Farm," a song by The War on Drugs, a Philly-based band that formerly had Kurt Vile as an active member (Sounds like he's on indefinite hiatus). Although I loved that track to death, I don't think I'd ever made it through Wagonwheel Blues in its entirety.

Things have changed since then, and now I almost exclusively listen to albums, rather than a bunch of singles or one-off tracks from several artists. With Monday's announcement of The War on Drugs' forthcoming EP and the stunning "Comin' Through," I decided to give Wagonwheel Blues a much-needed revisit. To my surprise, I took to the album immediately. During this revelatory moment, I realized that the band was probably performing onstage at the Knitting Factory. Fortunately, I saw that they were playing another Brooklyn show the following day, right around my neighborhood. Some things are just meant to be.

For a mainly Kurt Vile fan, seeing The War on Drugs for the first time feels like entering a strange, alternate universe. Frontman Adam Granduciel and drummer Mike Zanghi are members of the Violators, the backing band for Kurt Vile, but the guys seemed much more in their element as The War on Drugs. With a style that's reminiscent of Bob Dylan, Granduciel has a love-it-or-hate-it voice that fits in perfectly with my understanding of the band: a modern, experimental take on Americana. As a live band, The War on Drugs delivered a near-perfect balance of precision and new interpretations, something that I've always felt that KV struggled with in his shows. During their set, The War on Drugs unveiled some new tunes, including the organ-driven "Baby Missiles," my current favorite off the Future Weather EP. But, they were sure to bring out old favorites like a less hazy rendition of "Taking the Farm" and an extended, jammy version of "A Needle In Your Eye #16."

Ultimately, I am amazed by the band's ability to create a complex sound from rather simple parts. I could spend hours trying to break down the devastatingly beautiful melodies into their layers, and I discover something new every time I listen. I have to admit that the lack of harmonica for this show was a bummer for me, especially for a song like "Arms Like Boulders," which opens with a great solo line. I can only imagine what The War on Drugs could sound like if they added a third guitarist, but I'm pretty sure that they would melt faces.

For those of you who haven't been to The Rock Shop yet, the "venue" part is pretty small, kind of like the Pianos showroom. Like Pianos, the sound at The Rock Shop is pretty incredible and can get surprisingly loud. I am a fan.

Future Weather will be released on October 28. It looks like The War on Drugs is hitting Virginia and North Carolina in the next couple of weeks, so definitely check them out if they roll through your town.

Comin' Through - The War on Drugs

Show Me The Coast - The War on Drugs

Mark of yvynyl made this video!

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Sweet Corn Ice Cream

Out of my ice cream experiments thus far, this sweet corn ice cream is one of my favorites. It's like a sweet, frozen creamed corn. This recipe is very rich, so feel free to add more milk. I didn't do a great job of removing the solid corn puree, but the ice cream tasted fine with a little bit of corn texture. The tricky part of this custard mix was determining when it was finished cooking. The corn puree makes the base very thick to begin with, so it was hard for me to use the spoon trick. I would recommend using a thermometer.

Sweet Corn Ice Cream
Adapted from Epicurious/Gramercy Tavern

Yield: Makes a scant quart

4 ears fresh corn, shucked
2 cups milk
2 cups heavy cream
3/4 cup sugar
9 large egg yolks

1. Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, cream, and 1/2 cup of the sugar. Bring the mixture to a boil, stirring, then turn off the heat. Using an immersion mixer or a blender, puree the corn kernels (not the cobs). Infuse for 1 hour.
2. Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Temper the eggs and return the mixture to the pan. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
3. Pass the custard through a fine sieve, pressing down hard on the solids, discard solids. Let the custard cool, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer's directions.

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Corn Chowder with Bacon and Basil

My wonderful new office space organizes a weekly CSA delivery, and I am reaping the benefits. Although I haven't signed up for a share since we're moving to a new office in a couple of weeks, I have been helping myself to the free leftovers. For the past two weeks, the leftovers have been corn, a Midwesterner's best friend. Growing up in Illinois, I went to a corn festival every year, not by choice. The forced attendance pretty much ruined corn for me, but my love for corn has been recently reignited. In fact, I'm eating a corn salad while I'm typing up this post.

While looking around on Tastespotting, I came across a delicious-looking picture for a summer corn chowder. For a chowder with bacon, this soup is surprisingly light. A vegetarian version would have been tasty, but the smokiness from the bacon really sold me.

Corn Chowder with Bacon and Basil
Adapted from Bitchin' Camero

Serves 4

5 slices pepper bacon, cut into strips (regular is fine too)
1 small yellow onion, diced
2 medium red potatoes, diced
4 ears of corn, shucked
1 1/2 cups chicken stock
1 cup slim milk
1 tablespoon. salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 bunch basil leaves, thinly sliced (chiffonade)

1. Set a large pot over medium heat and add the bacon. Cook until all of the fat is rendered and the bacon turns golden and crisp, about 8 minutes. Remove the bacon to a paper towel with a slotted spatula or spoon. Leave the bacon fat in the pot.
2. Add the onions and potatoes to the pot and cook, stirring occasionally to prevent sticking, until the onions turn translucent, about 10 – 15 minutes. Add the corn and stock and use a wooden spoon to deglaze the bottom of the pot. Let simmer for an additional 5 – 10 minutes.
3. Remove from heat and stir in the milk. Using an immersion blender or food processor, pulse the soup a few times to thicken, but avoid making it too smooth.
4. Return to low heat and add the salt and pepper. Taste and adjust the seasoning as needed.
5. Ladle into bowls and top with the bacon and basil ribbons.

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Kimchi Bacon Mac and Cheese

Whenever Mama Kim rolls into town, I can guarantee that there will be at least one large Ziploc bag of kimchi with her luggage. So, what do I do with all the kimchi? Kimchi stew, spicy tofu, cold noodles, and pancakes are usually what I turn to when I need to use my super fermented kimchi. Recently, I had a glorious idea for a dish that calls for kimchi. Take a basic mac and cheese, add kimchi and bacon, and you've got yourself a new Korean-American classic. Seriously, how is this not already a trend? Although it sounds strange, cheese complements Korean flavors really well. I've seen it in ramen and kimbap, so a kimchi mac and cheese seemed like a natural combination.

This kimchi bacon mac and cheese is dangerously delicious. The combination of rich cheese, salty bacon, and sour kimchi is unlike anything that I've ever tasted, and I'm finding it hard to exercise portion control. You have been warned.

Kimchi Bacon Mac and Cheese
Mac and Cheese Base Adapted from Martha Stewart (via Smitten Kitchen)

Serves 6

1 1/2 cups kimchi
6 slices bacon
3 1/2 tablespoons butter
1 cup breadcrumbs
2 3/4 cups milk
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 1/4 cups grated sharp white cheddar cheese
1 cup (about 8 ounces) grated Gruyère
1/2 pound elbow macaroni (I used whole wheat)

1. Preheat oven to 375°F. Squeeze kimchi to remove excess juice. Dice into small, 1/2 inch pieces.
2. Cook bacon in a skillet until crispy. Remove bacon with a slotted spoon and pat with paper towels. Cook kimchi in remaining bacon fat over medium heat until slightly tender, about 4-5 minutes.
3. Warm the milk in a medium saucepan over medium heat. Melt 3 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
4. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
5. Remove the pan from the heat. Stir in nutmeg, black pepper, cayenne pepper, 1 1/2 cups cheddar cheese, and 3/4 cup Gruyère. Add the bacon and set the cheese sauce aside.
6. Cover a large pot of water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni and kimchi into the reserved cheese sauce. If desired, salt to taste.
7. Melt 1/2 tablespoon butter in a skillet and toast breadcrumbs until golden.
8. Pour the mixture into the prepared dish. Sprinkle the remaining 3/4 cups cheddar cheese, 1/4 cup Gruyère, and the breadcrumbs over the top. Bake until golden brown, about 20-30 minutes. Transfer the dish to a wire rack for 5 minutes; serve.

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Meatless Monday: Mango and Black Bean Quinoa Salad

Who needs gluten or meat when there is quinoa? I was introduced to quinoa less than a year ago, but it's already become a staple in my kitchen. Although I have all the varieties in my pantry, I prefer the soft and fluffy white quinoa. Lucky for me, it's something like $2.37/lb at the Coop. For that price, I will endure all the general ridiculousness that comes with being a working member.

Because of the sweltering weather and lack of air conditioning in my apartment, I have been trying to minimize my use of the oven and stove. So, this means that I have been experimenting with salads, cold soups, and frozen desserts. As much as I love eating this quinoa tabbouleh, I needed to branch out and try something new. One of my favorite cooking blogs, Closet Cooking had a great recipe for a Tex-Mex quinoa salad with mango and black beans, and it's a perfect choice for Meatless Monday.

Mango and Black Bean Quinoa Salad
Adapted from Closet Cooking

Serves 4

1 cup dry white quinoa
1 large mango (pitted, peeled and cut into bite sized pieces)
1 red bell pepper (cut into bite sized pieces)
1 cup black beans (rinsed)
1 jalapeño pepper (finely chopped)
1 green onion (thinly sliced)
1 handful cilantro (chopped)
2 tablespoons olive oil
1 lime (juice and zest)
1 teaspoon cumin
Salt and pepper to taste

Directions:
1. Rinse the quinoa under cool water. Bring 2 cups of water to a boil with the quinoa in a medium sauce pan. Add 1/2 teaspoon of salt. Turn down the heat to medium-low, cover, and cook until the quinoa is fluffy and chewy, about 20 minutes. When the water has almost evaporated and the germ has separated from the seeds, remove from heat and let stand 5 minutes.
2. Cool the quinoa to room temperature. This will allow the dressing to coat everything, and little will be absorbed by the quinoa.
3. Mix the olive oil, lime juice and zest, cumin, salt and pepper in a small bowl.
4. Mix the quinoa, mango, red bell pepper, black beans, jalapeño, green onion, and cilantro in a large bowl.
5. Pour the dressing over the salad and toss to coat. Salt to taste.

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Candy Claws - Glasslands Gallery 07.14.10

Glasslands Gallery must be one of the hottest venues right now. Seriously, the place doesn't have any air conditioning. I'm used to living without A/C, but those who aren't should mentally prepare themselves before entering. A sweltering room isn't ideal for most acts, but I felt like it worked for Candy Claws. The heat-induced delirium almost seemed like an intentional addition to their hazy musical dreamscapes.

Originally a duo, Candy Claws has now expanded to include eight members for their live shows. I would guess that the median age of the band is around 20, making this another band that reminds me of how little I've accomplished in my life thus far. Candy Claws recently lost their gear in a scary car fire, but they are trekking on with their tour.

Even with makeshift, borrowed gear, Candy Claws was able to create an eerie, ethereal atmosphere, walking the line between dream and nightmare. This isn't a dream where bunnies and teddy bears frolic together in a green meadow under a rainbow. Rather, their music also captures elements of confusion and anxiety, resulting in a complex view of what happens when we close our eyes for the night. I think that it's rare to find transportive music, and Candy Claws continues to impress me with their ability to paint another world with their sounds. I highly recommend that you check them out if they're passing through your town.

Candy Claws' second album Hidden Lands will be released on August 3 and can be pre-ordered at twosyllable records. Apparently, the album is a musical companion to Richard M Ketchum's book, The Secret Life of the Forest.

Silent Time of Earth - Candy Claws

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Thai Turkey Larb Salad

After I graduated from college, I embarked on a month-long backpacking trip in Southeast Asia. Of our destinations, Thailand was the clear winner for best food. I love spicy, bold flavors, and I constantly tested my spice tolerance during this trip, to my stomach's detriment. Although I like food to be so spicy that I can't think straight, native Thai spicy was a little too much for me. Anyway, one of my favorite eating experiences was on Phi Phi Island, a true paradise. At a local dive, we ordered a spicy chicken salad that was out of this world. It was based on a traditional larb salad, and it had a surprising addition of raw cashew nuts that mellowed out some of the spiciness and tanginess. I regret that I didn't keep a food diary on this trip, because I would really like to attempt to recreate this dish. I guess I will just have to go back to Ko Phi Phi.

Alas, recalling this tasty revelation gave me a craving for larb salad. To make the dish healthier, I decided to use ground turkey instead of chicken. I created this recipe through extensive Googling and some intuition, and it's still a work-in-process. But, I was satisfied with the first attempt.

Thai Turkey Larb Salad

Serves 4

1 1/2 lb ground turkey
1 cup scallions, thinly sliced
3 tablespoons minced fresh lemongrass (Tutorial here)
3 medium-sized shallots, thinly sliced
3-4 Kaffir lime leaves, thinly sliced
Thai chilis, thinly sliced (optional)
1/3 cup chopped mint leaves
3 tablespoons fish sauce
3 tablespoons lime juice
1/2 teaspoon sugar
Salt and pepper

1. Bring 3/4 cup of water (or broth) to boil in wok over medium heat. Add ground turkey and simmer until cooked through (~8 min), breaking up meat with spoon.
2. Add scallions, lemongrass, chilis, Kaffir lime leaves, and shallots. Stir until the vegetables are tender and most of the liquid has evaporated.
3. Remove from heat. Stir in mint, fish sauce, lime juice, and sugar. Adjust fish sauce, lime juice, and sugar to taste.
4. Salt and pepper to taste. Serve warm with steamed jasmine rice.

I use the Three Crabs brand of fish sauce, and the Squid brand has been recommended by David Chang. If you're in NYC, affordable Kaffir lime leaves can be found at Bangkok Center Grocery, conveniently next to Fried Dumpling on Mosco Street.

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Beirut - MHOW 07.05.10

It's been a long time since I've wanted to blog after coming home from a show, but Beirut tends to have that effect on me. It's no secret that Beirut is one of my favorite bands, and it's really been too long since I had seen them live. When I read that they were playing a special show with box office-only tickets ($10!), I knew what I had to do. I knew that I would be waking up early on a Saturday morning and camping out at the Music Hall of Williamsburg box office in the summer heat.

Like a fangirl, I arrived at the venue when doors were scheduled to open. Things were running a couple minutes behind, and I found myself joining a long line of other eager Beirut fans. Since I arrived so early, there was more waiting to be endured inside, but it was all worth it when the band took the stage. For this performance, Beirut was a 7-ensemble, and I was happy that they didn't shortchange the brass section. I've said this before, but Beirut are experts at romanticizing brass instruments. Move over guitar, because the euphonium is going to be the next big thing. Teenagers all over America are going to form Balkan-folk bands.

The band played an expected set of favorite songs, and I enjoyed revisiting the reasons why I had become a Beirut fan. Beirut is truly a band of talented individual musicians, and it is always incredible to watch them in their element. Zach claimed that he was suffering from allergies and that his voice would crack like a 14-year-old's, but that turned out to be an exaggeration. I wasn't sure if I could be blown away by another Beirut show, but I was pleasantly surprised. As cheesy (or insane) as this sounds, I think I may have experienced a moment of pure bliss during "Nantes." I can't really explain it, but the live music actually made me reevaluate my outlook on life. The beautiful combination of sounds was so moving that I became convinced that true beauty does exist in the world, and it's worth fighting for. Or, I may have been delirious from my insomnia. Holler in the comments if you know what I'm talking about.

Zach did announce some exciting developments. Beirut expects to release a new record soon, but Zach didn't give any clues as to when it would happen. But, it is now confirmed that they are working on something new. Fingers crossed that it happens this year.

Carousels - Beirut

Setlist (I pieced this together independently, so please let me know if any of this is wrong)
Elephant Gun
Mimizan
Forks and Knives
The Shrew
Postcards From Italy
Cherbourg
Scenic World
East Harlem
Sunday Smile
The Akara
Nantes
Cozak (or is it Cocek?)
Carousels
----------
The Penalty
Mount Wroclai
Gulag Orkestar

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Meatless Monday: Watermelon Gazpacho

Through a recent experiment with classic gazpacho, I learned that I am not into eating tomato-based ones. It kind of feels and tastes like I'm drinking a salad. But, watermelon gazpachos are a different story. I tried making one last summer, and I fell in love. eating s/f's recipe is a refreshing dish for a summer picnic, and it has a rather complex flavor profile. It's sweet, tart, spicy, and all around amazing. I would recommend that you start off with half a jalapeno, and add more to taste. The jalapeno that I was used was particularly spicy, and I ended up having to add more of the other ingredients to tone it down. Also, I still don't have an immersion blender, so I used a food processor instead. If you're using a small food processor and need to blend in batches, I recommend that you keep the mint, pepper, and green onions in separate bowls. It'll be easier to equally disperse the ingredients and taste along the way. Out of laziness, I omitted the garnish, but it does make for a much prettier presentation.

Watermelon Gazpacho

Serves 3-4

3 cups seedless watermelon chunks
1 jalapeno pepper
2-3 stalks of green onion, sliced thinly
1 lime
1/4 cup mint leaves
1 tablespoon rice vinegar
Salt and pepper

1. Put the watermelon chunks into a large bowl. Reserve a few chunks for garnish.
2. Zest the lime over the watermelon and squeeze the lime juice into the bowl.
3. Remove the seeds and ribs of the jalapeno. Finely dice 1/2 of the jalapeno and add to the bowl.
4. Add in the green onions (reserve some for garnish), rice vinegar and mint leaves, stirring to combine.
5. Transfer the mixture into a blender , whipping until creamy and smooth. Add more jalapeno to taste.
6. Season with salt and pepper, to taste.
7. Chill in the refrigerator until ready to serve. Garnish with watermelon chunks, green onion and a few mint leaves.

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The Wrong Coast

I hate to say it, but I'm starting to think that I'm on the wrong coast. While sweltering weather is forecasted for NYC once again, the weather is absolutely gorgeous in San Francisco and Los Angeles. And, it seems like all my favorite Summer 2K10 jams are by Californian musicians. Could this be a sign? Should I pack up my bags and head west?

For whatever reason, I felt like summer officially started when I listened to Ty Segall's "Girlfriend." To be honest, I've had mixed feelings about Ty Segall since I went to his headlining "show" at Mercury Lounge last September. Apparently he had been sick, so he only performed for about 15 minutes. It was a major letdown, especially since I had been looking forward to seeing him live for quite some time. Maybe I'm too harsh on the guy, but I can't deny that "Girlfriend" is a hot summer jam. It's the kind of song that will get you pumped for almost anything, even a trip to the dentist.

By far, Best Coast has been one of the most impressive new acts to emerge on the scene in the last year or so. If I hadn't seen Best Coast at CMJ last fall, I may have missed out for much longer. Amazingly, every new track has been increasingly stronger. When I fell in love with "Far Away," I thought that Best Coast couldn't get any better. Of course, Best Coast proved me wrong with their newest single, "Boyfriend." With catchy lyrics and melodies, "Boyfriend" is pop at its best. I have listened to this song on repeat for hours, and it might be for nostalgic reasons. If this song had existed when I was in middle school, it would have been my anthem. Being hopelessly in puppy love with a guy friend was a story that was all too familiar to me at age 11, and Best Coast captures this yearn so perfectly. Bethany Cosentino, you are my hero. Be sure to look out for Best Coast's first full-length release, Crazy For You, which you can pre-order here.

Last but not least, "King of the Beach" by Wavves has been my default pick-me-upper. With all the ridiculous publicity surrounding Wavves and their behavior in the last year, I may have decided to stop paying attention. I really have to thank The Great Pumpkin for convincing me to check out the new album. "King of the Beach" is the first track of the album (by the same name), and it's a great opener to a set of summer festival-perfect songs. Hearing it live may make you want to jump onstage, do a 5-second dance, and dive into the crowd. If P4K's stamp of approval isn't compelling enough for you (or turns you off completely), I hope I can nudge you to take a listen below.

Girlfriend - Ty Segall

King of the Beach - Wavves

Boyfriend - Best Coast

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Basil Ice Cream

Basil comes in huge bunches at the Park Slope Food Coop (for $1.30!), and I only used a small portion for a gazpacho that I made. In true spirit of wasting less, I looked for other ways to use the basil. Pesto is an obvious choice, but what about basil ice cream? A quick Google search later, I was looking at a recipe on Epicurious.

I've been having a love affair with the Cuisinart ice cream maker that my mom gave me for my birthday. For someone who is slightly lactose intolerant, I love ice cream (and cheese). That said, I'm not trying to double my body weight through excessive ice cream consumption. So, I've modified Epicurious' recipe to be a little lighter. The end result was an icier ice cream, rather than a very rich and creamy one. I find that an icier ice cream holds up better on a hot summer day, and it's more refreshing. For a creamier ice cream, feel free to use whole milk or add back a yolk. I also don't have a blender, so I decided to double the amount of basil and strain the leaves. Try topping the ice cream with a sprinkle of Maldon salt!

If you're in the market for an ice cream maker, Apartment Therapy Unplggd has a great roundup of ones that look good.

Basil Ice Cream (Adapted from Epicurious)

Yield: 3 cups

2 cups 2% milk (or whole milk)
6 tablespoons chopped fresh basil
1/2 cup sugar
3 large egg yolks
1/2 cup well-chilled heavy cream

1. Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Prepare an ice bath and put in the fridge.

2. Meanwhile, beat together yolks and remaining 1/4 cup sugar in a medium bowl until thick and pale. Bring the milk mixture back up to a boil. Temper the eggs by slowly adding the milk mixture and whisking briskly.

3. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set the bowl in an ice bath.

4. Stir in cream and place bowl in the fridge for at least 4 hours or, preferably, overnight.

5. Freeze in ice cream maker according to the manufacturer's instructions.

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Love Is An Astronaut

via BrooklynVegan

Man, things have been so quiet here. Meanwhile, I've been cooking up a storm on my Tumblr. So, it's time for a change. It's time for my two passions to meet on this ill-named blog.

Over the last month or so, I've been trying to figure out why I've lost my music-loving fire and how I can get it back. Well, I can thank Twin Sister for making me feel something that I thought I would never feel again. As a wise friend reminded me, once your mind has been blown enough times, it takes something special to leave a lasting impression. When I watched Twin Sister perform "The Other Side of Your Face" at the Music Hall of Williamsburg last Saturday, I felt like I was hearing the song for the very first time. I was caught in an unbreakable trance, and I didn't want it to end. In that moment, I realized why I'd spent so much time and money on this interest: I was addicted to the high of experiencing mind-blowing music. So what if 99% of all music doesn't fall in this category? I need to search on.

So, why food? If you know me IRL, you know that I really love food. Why else would I make a map of all the banh mi places in NYC? In an effort to improve my health, reduce waste, and save some money, I have been teaching myself to cook. I'm pretty much a beginner in the kitchen, but maybe you will learn something from my small successes and utter failures. At the very least, I think the pictures will make you hungry/drool. You'll probably bear witness to some of my nutrition decisions like Meatless Mondays or gluten-free weeks. When I'm back in the black, I might even write some restaurant reviews.

I'm not really sure how music and food will come together on Look at me, I made a blog. There are music+food sites that I really enjoy (including Sound Bites and Musical Pairings), but I want to come up with my own style. Maybe the answer will be that the two will not be integrated, but I'm not sure at this point. This will be an experiment for both of us. If you have any suggestions, I would love to hear them.

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"Excuses" - The Morning Benders

via SF Weekly
I had a hard time falling asleep last night, because the first three tracks of the Morning Benders' forthcoming full-length Big Echo kept on playing in my head. I'm taking this as a sign that I need to blog. I think the first time that I've ever heard the Morning Benders was when Musical Pairings wrote about them and speculated that their sophomore album would be very good. But, I'm going to have to credit my roommate for putting the Morning Benders back on my radar. And also this video by Yours Truly.

Although the older stuff hasn't really spoken to me, I can't stop listening to Big Echo, especially "Excuses." "Excuses" has been all up in my Google Reader this week, and it rightfully deserves to be heard by as many people as humanly possible. There are so many things that I love about this song. The big, full sound of the backing instruments and the beautiful string arrangements could make anyone swoon. If I were to pinpoint the dealmaker component, I would have to say that it's Christopher Chu's unforgettable voice, which is surprisingly very versatile on Big Echo.

If you listen to Big Echo, it won't surprise you that Chris Taylor had a hand in the production of the album (and it also explains why the Morning Benders played at Class Actress' record release show). I currently like more than half the album (not a bad rate), and we'll see if the rest of it will grow on me. Until then, let's hope I don't continue to have trouble falling asleep.

Excuses - The Morning Benders

Promises - The Morning Benders

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"Nectarine" - Twin Sister

via BrooklynVegan

Let's play some more catch up. Twin Sister seems to be the buzz these days, and I am also buying in. I've been desperately trying to see this band live, but, so far, attending a show has not been in the cards for me. Still, I've figured that I might as well put up a short post on "Nectarine," my current favorite song.

Simply devastating, "Nectarine" is a song that I can't get out of my head. I have a weak heart for finger-picked melodies, but my favorite moment in "Nectarine" is when all the other instruments finally join the guitar and vocals. It's such a beautiful musical bloom, and it gets to me every single time. If you look around Twin Sister's extremely user-friendly site, you'll find a ton of free mp3s available for download. As I started to go through them, I found that Twin Sister's music really ranged in genre and sounds. I'm very curious to see and hear their live show, especially if it's any indication of what is to come from the band. According to Bill Pearis, Twin Sister's current live sound combines "'80s-back-to-jazz (Sade, Style Council) with more drony/Krautrock type stuff (Notwist, Stereolab)." Even if the rest of Twin Sister's music doesn't sound like "Nectarine," I feel like I need to see the band who is responsible for that piece of musical bliss.

Twin Sister plays The Studio at Webster Hall tonight. I'm going to try my hardest to make their show on Saturday at The Tank.

Twin Sister's forthcoming Color Your Life EP will be released by Infinite Best Recordings. I can't wait to hear more. In the meantime, you can grab Vampires with Dreaming Kids here.


Nectarine - Twin Sister

I Want a House - Twin Sister

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"Whaddya Wanna Know" - Cloud Nothings

via BrooklynVegan
Another album that's been getting me through this cold winter is Cloud Nothings' Turning On. I really have Tom of The Great Pumpkin to thank for this one. I was planning on seeing Real Estate and Woods at Market Hotel back on December 4th, and he strongly suggested that I make it to the venue in time to check out Cloud Nothings. As hard as I try to break bad habits, I'm known to operate on AST at times. When I arrived at Market Hotel, Cloud Nothings was onstage and the venue was already nearly packed to capacity. Apparently, I was not the only one who was curious about Cloud Nothings.

On the rise, the Cleveland-based band is a project of 18-year-old Dylan Baldi, with some additional help for live shows. According to Todd P, that Market Hotel performance was their first show ever. If that truly were the case, Cloud Nothings put on a phenomenal first show (and maybe they'd been rehearsing for days on end). Recently, I feel like some of the new bands that I've been seeing have fallen in one of following categories: bands who can actually play instruments, bands who cannot play instruments well, and bands who choose laptops over instruments. Cloud Nothings belong in the first category, and they put on a solid performance. Good song writing and good musicianship never fail to impress me.

I've shared "Whaddya Wanna Know" below. It's one of the very catchy songs off Turning On, and I often find myself singing it in public...by accident. My current favorite Cloud Nothings tune is "Crying Underwater," which you can grab from The Great Pumpkin. You should definitely see Cloud Nothings if they hit your area. This is a band whose recorded music didn't immediately click for me, but the live performance completely won me over. I tried to see them again a couple weeks ago at a show presented by Chocolate Bobka and Group Tightener, but I was too sick to make it. They will be back in Brooklyn on March 6th.

Buy Turning On on cassette or CD at Bridgetown Records. As of this moment, there are only 5 CDs and 7 cassettes left! Cloud Nothings has a bunch of planned upcoming releases, so definitely be on the lookout for those.

Whaddya Wanna Know - Cloud Nothings

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"Anchorage" - Surfer Blood

Surfer Blood is certainly not a new name on anyone's lips, and I don't hide that I love the band (even with the lurking possibility that they may become my new PP who became my VW). Astro Coast was one of my favorite albums of 2009, but I had managed to overlook a certain gem on it. I had a habit of listening through to "Twin Peaks," and but then I would jump forward to "Catholic Pagans." This was a huge mistake.

After listening to "Anchorage" on repeat for about a month, I am convinced that it is the standout track. It may not have the immediate accessibility of songs like "Swim," but I personally find that patient listening tends to be more rewarding. Clocking in at over six minutes, "Anchorage" is rather epic. It's as if Surfer Blood took all these musical elements that I like and blended them into one track. The dissonant chords grabbed me from the start, but it's really the organic evolution of the song that's stunning. Even the lyrics were left imprinted in my memory, and recalling lyrics is definitely not my forte. Be sure to listen all the way through, or you'll miss the crazy multi-part vocal harmony at 4:58 and the killer guitar solo that closes out the song. It's so good that my heart hurts a little. "Anchorage" definitely hints that there's more to Surfer Blood than just a handful of catchy songs that make you want to jump around. Not that there's anything wrong with that.

If I hadn't listened to a live performance of "Anchorage" on New Year's Eve, I may have continued to skip over it. The video for "Swim" captures a bit of that NYE's show at Cameo Gallery. I can actually spot myself in the video!


via P4K
Be sure to pick up Astro Coast! Their MySpace says that the first vinyl pressing is already sold out. Crap, I need to get my copy ASAP. You can buy directly from Kanine Records here. Definitely check them out if they come through your town. They return to NYC in late February, and you can get the deets here.

Anchorage - Surfer Blood

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Update!

via MOMA
Are you there, Internet? It's me, Mimi. I know that it's been quite some time since my last post on Look at me, I made a blog. My unofficial blog hiatus coincided with a rather unfortunate period of time in my life, but that time has officially ended. I'm back!

If you still visit physical pages and sites anymore, you'll see that there have been some changes to the layout and I've finally switched over to my domain, madeablog.com. The search box should start working in a couple of weeks. I hope that the new layout is easier on the eyes. Apparently, it doesn't work very well in IE, but I'll keep chugging away. Thanks to MTS for all the technical and moral support.

So, I've missed a bunch of notable events. I didn't end up posting a list of my favorite albums from 2009, and I even missed my own blog birthday. It's too late for those entries, but I will be playing a bit of catch-up in the next week or so. It feels good to be back.

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