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
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!
Ingredients
Cake
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)
2 eggs
1/2 cup no fat plain Greek yogurt
1/2 cup canola oil
Strawberry Swirl
2 cups frozen strawberries
2/3 cups of sugar
Preparation
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! ...you seriously can't just have one slice of this deliciousness
I made this dish for a Thanksgiving gathering in 2010. I kept meaning to post the recipe and in all honesty with the holidays, it completely slipped my mind. The other day my cousin asked for a Mac & Cheese recipe and I immediately remembered what I had forgotten – Doh! Black Truffle Macaroni & Cheese. I found this recipe some time ago and as always tend to change up the steps to suit my own tastes. I combined four cheeses (which includes the complexity of blue cheese), bechamel sauce and the earthy depths of black truffle oil. I have not been so lucky as to get my hands on a real truffle as I understand they are extremely expensive but the oil has always done me quite well. So give this recipe a whirl if you are so inclined. Enjoy!
Ingredients
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
2 cups milk
2 cups heavy cream
8 ounces (2 cups) dry elbow macaroni
4 ounces (1 cup) shredded American cheese
4 ounces (1 cup) shredded Cheddar
4 ounces (1 cup) shredded Swiss cheese
Up to 2 ounces ( 1/2 cup) crumbled blue cheese
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco
1 teaspoon of freshly grated nutmeg
Salt and freshly ground black pepper, to taste
Bread crumbs
Black truffle oil, to taste
Preparation
In a large, heavy-bottomed saucepan over low heat, melt the butter, then whisk in the flour, stirring for several minutes to “cook” the flour and eliminate its raw taste. Slowly pour in the milk and cream, whisking constantly. Next add grated nutmeg and whisky until evenly distributed. Bring the sauce to a simmer while whisking regularly so it does not stick. Simmer for 30 minutes or until the sauce has thickened.
While the sauce is simmering, cook the macaroni according to package directions until al dente. Run cold water over the pasta to stop its cooking, drain and set aside.
When the sauce is ready, remove it from the heat and stir in the cheeses, Worcestershire, Tabasco and a bit more of black truffle oil. Season with salt and pepper.
Add the macaroni to the cheese sauce and stir over medium-low heat to warm the dish through. Pour into an oven-proof dish and top with bread crumbs a bit more cheese if you like and drizzle a bit of truffle oil on top. Broil until golden brown. Lightly drizzle with black truffle oil and serve it up!
Note: You may have noticed that I drizzle a lot of truffle oil. You don’t need much actually, I just like the earthy taste of it. Use it to your taste.
Bonus: This dish tastes even better the next day because all of the flavors will have married quite nicely!
From The Cutting Board To The Keyboard 