November 24, 2013
It’s that time of year again, where the temp begins to fall, the days run shorter and I cannot seem to stay out of the kitchen. I don’t get home to family as often as I should, so I try to bring the family holiday cooking my way, with my own spin.
This go-around, I’m caught in a baking spiral. One day, a cranberry coffee cake sprang from the oven, the next there were sweet potato muffins, the next a sweet potato pie and all in-between, biscuits began marching throughout my apartment. Yes, biscuits. I couldn’t stop making them and why not? This recipe is easy to manage and who can’t resist the smell of baking buttermilk biscuits direct from the oven.
Now don’t fret, as the title says, this is a quick recipe. I emphasize the word “quick” as also meaning relatively “easy”. This kind of biscuit uses baking powder (instead of yeast) in order to reach the process of leavening. Go on, give it a try. This will truly come in handy during the holidays for sure. Enjoy!
2 cups of flour
1 tsp of sea salt
1 tsp of garlic powder (optional)
3 tsp of baking powder
1 tsp of baking soda
6 tbsps of unsalted butter
7/8 cup of buttermilk (just bit shy of a cup)
1) Preheat oven to 450 degrees.
2) Place all dry ingredients in a large bowl and mix together. Add butter in pieces to dry ingredients. Begin mixing butter with dry ingredients using either your hands or a wooden spoon until butter is evenly distributed. As a tip, make sure the butter is cold but not too cold. Take the amount of butter you wish to use out of the fridge prior to its use. This allows the butter to soften a bit and still retain its temperature/shape for proper use in baking.
3) Next, with a wooden spoon begin to slowly stir in buttermilk until the mixture starts to take shape. At this stage, don’t be afraid to get hands-on. With your hands, begin working the dough and kneading it, finally rolling it into a ball. Need a bit more moisture? keep about of 1/4 of a cup of extra milk near. Too much moisture? Keep 1/4 cup of extra flour near. Add accordingly as you see fit. The dough should hold up pretty firm and should not be sticky or too dry.
4) Take dough and roll out (rolling pin preferred or an unopened wine bottle will do the trick) onto a clean surface lightly dusted with flour. Once rolled out, cut circles using dough cutter or the mouth of a clean glass.
5) Place cut dough onto a baking sheet (non-greased, mind you). Re-roll, re-cut and repeat step 5 for any leftover dough.
6) Bake for 7-10 minutes or until golden brown….I usually smell the biscuits and notice the golden brown well before I think of the time! Hint: They make for excellent breakfast sandwiches!
September 28, 2012
Hello and we are back. After a much needed sabbatical from all things domestic and somewhat stifling, we have returned to keep this little train going. As the seasons begin to change here in the lovely Pacific Northwest, there becomes a need for comfort food. I’d even go further to say, it’s just not a need but a requirement. The leaves begin to change their color, the wind becomes a bit more brisk and the sun begins to take its leave much earlier in the day. Tis the season for “crockery” and man-oh-man is this a nice recipe to break in the ole slow cooker. Enjoy!
2 1/2 cups of lentils, washed and drained
2 carrots sliced about 1/2 inch (bite size)
2 celery stalks sliced about 1/2 inch (bite size)
8 cups of salt-free vegetable stock
3 crushed cardamom pods
4 tsps of curry powder
1 tsp of sea salt
3 cloves of garlic, minced
3 bay leaves
1 can of diced tomatoes (14.5 oz)
2 cups of chopped spinach
1/2 cup plain Greek yogurt
Place all ingredients in your crockpot except for tomatoes, spinach and yogurt. These items will be added close to the end of the cooking time and final serving presentation, but we’ll get to that later. Set crockpot to low and let slow cook for 7-8 hours. Make sure to stir all ingredients well in pot to allow for even distribution of natural flavors, herbs and spices. About 10-20 minutes before your dish is complete, stir in diced tomatoes and let slow cook for another 10 minutes, making sure, once again, to stir all ingredients together to marry the flavors. Once done, distribute in bowls (don’t forget to remove any left over bay leaves or cardamom pods) and garnish with a dollop of Greek yogurt and a garnish of chopped spinach. This dish will warm and tantalize your taste buds and may have you going back for seconds! Fall is upon us…go forth with your crockpot!
August 9, 2011
Here is my set at Six Olives Lounge in Tacoma, Washington for 8.5.11. I think I’m starting to get the hang of it. Though the 2-3 hour set usually contains bits of jazz and soul, I decided to just record the one hour set of deep house. I hope you enjoy it. Stream or download for your bumping enjoyment.
July 31, 2011
Here it is. Finally after several attempts to upload this set, I finally got wordpress to cooperate. This is my first set as resident of Six Olives Lounge in Tacoma, Washington. I haven’t Dj’ed in over 10 years and it’s all up and up from here. An infusion of Jazz, Soul and House music (inspired by my forever home, Chicago). Jazz and Soul is mixed throughout and the house music kicks in around the 1 hour mark. Dj Sc spins every friday from 930-midnight at Six Olives Lounge. As always, Enjoy!
June 20, 2011
Just in time for the Summer Solstice, a podcast inspired by one of my favorite places to sit for a spell – Six Olives Lounge. Six Olives Lounge has easily become my home away from home. Their slogan of inspired cocktails and small plates (seriously the Baby Bella-wich sandwiches are insane) definitely hold true. Being that it is a lounge you’ll hear music ranging from jazz to blues, which is perfect for a chill and relaxed hour or two of cocktails and food. The songs selected here are part of a compilation disc I made for the lounge. There are some familiar artists and possibly some unfamiliar artists, but the goal is sharing good music inspired by Six Olives. Download to your favorite player or stream directly from the blog. As Always, enjoy!
Work Song – Nina Simone
Steppin’ Out – Kurt Elling
I Did It In Seattle – Roy Ayers
Undun – Kurt Elling
Peg – Steely Dan
Resolution Part 1 – Kurt Elling
Slow Like Honey – Fiona Apple
Nobody Knows Me – Aya
Aht Uh Mi Hed – Shuggie Otis
Still Hungry – Sam Sparro
Lucky Girl – Jazzanova & Paul Randolph
Little Bird – Jazzanova & Jose James
Tight – Kurt Elling
Weak – Gretchen Parlato
May 6, 2011
Amazing that this is the 20th podcast. If you think about it, that is roughly 20 hours of music. Feel free to check out any podcasts you might have missed. This particular podcast coincides with Mother’s Day weekend. To honor such a special time, I’ve compiled a variety of tracks containing amazing female vocals and out-of-this-world production, which In my opinion, is the key to an amazing tapestry of music. Featured artist include: Amalia, Brand New Heavies, Janelle Monáe, Lisa Shaw and Jaidene Veda, just to name a few. So stream or download to your favorite player and enjoy before your night out on the town. Go to the city!
Sunday (Jimpster Remix) – Jaidene Veda
Feel – Lisa Shaw
Dance or Die (Feat. Saul Williams) – Janelle Monáe
A Love Like This – Jimpster
Nobody Knows Me – Aya
Guinea Pig (Feat. Julia Biel) – Ben Watt
Luxurious (AD Bourke Remix) – Amalia
Never Stop (Postino Remix) – Brand New Heavies
Little W. 12th Street (Feat. Monique Bingham -DJ Spinna Remix) – Ralf GUM
Superman (Feat. Bucie) – Black Coffee
All The Funk I Need (B.Kun Remix) – Amalia
May 2, 2011
Over the course of 4-5 months now, we’ve adopted a meatless and somewhat gluten-free diet. One area of concern in choosing this new way of eating was the loss of flavor. Is it possible to successfully exchange certain ingredients without compromising the result? Let’s be honest here, using new ingredients in order to make delicious versions of your favorite recipes can be very intimidating and oftentimes daunting. I happen to have a sweet tooth, so this becomes even more of a challenge. DAK (real names not used here) ran across a recipe for a gluten-free strawberry swirl cake and of course we made a few adjustments and changes. The cake is not only amazing, but super moist and extremely yummy. You honestly can’t have just one slice. Topped with no-fat Greek yogurt and a bit of strawberry swirl glaze…I have no words. Sometimes gluten-free desserts ain’t all that bad. Enjoy!
2 cups white or brown rice flour
2/3 cup sugar
1 Tblsp gluten-free baking powder
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla bean paste (or extract)
1 cup strawberry swirl (2 cups frozen berries and 2/3 cup sugar, reduced by 1/4 to 1/3)
1/2 cup no fat plain Greek yogurt
1/2 cup canola oil
2 cups frozen strawberries
2/3 cups of sugar
Simmer strawberries and sugar until reduced by 1/4 to 1/3. Cool. In a medium mixing bowl, sift or whisk all dry ingredients until thoroughly combined. In a separate medium mixing bowl, beat eggs, vanilla paste, oil, 1 cup swirl and yogurt, and combine with the dry ingredients, set bowl aside. Pour the cake batter into a greased (or use cooking spray) 9-inch round spring-form cake pan. Pour 1/2 cup swirl on top of batter. Swirl in with butter knife. Bake at 400 F (approximately 200 C) for 30-35 minutes, until center of cake springs back when touched, or tooth-pick inserted in center of cake comes out clean and allow to set and cool. Slice, add a dollop of no fat Greek yogurt and drizzle remaining strawberry swirl. Serve it up. Deliciously moist!