Although we Minnesotans haven't had to endure much this winter it's always nice to start seeing little hints that spring is around the corner. For me February is the month I usually start spending too much time constructing spreadsheets of baseball players in anticipation of fantasy baseball drafts. It also means one of my favorite unofficial holidays...truck day -- the day the truck leaves Boston with all the Red Sox gear for the spring training complex in Fort Myers, FL! Somehow I missed it again this year (it was the 11th) as I'm nearly a week late but belated happy truck day to all my friend out there in Red Sox Nation!
I have to admit I kind of got emotional watching that video again :)
Friday, February 17, 2012
Thursday, February 16, 2012
Atmosphere -- Became (a music video)
Since Atmosphere just can't help themselves but to be awesome they recently made a video for the song "Became" in collaboration with high school and college students from the Minnesota School of Business and MTS Digital Media Academy. Great story, great song, great video. Check it out if you are into stuff like great musicians making great music and giving a shit about their community.
Atmosphere - Became from MSB Richfield Creative Media on Vimeo.
Wednesday, February 15, 2012
Mmm Spontaneous
Another delicious item derived from a spontaneous combination of obvious flavors. This time I needed a quick dressing for taco salad and looked around and combined:
Lime juice
Honey
Black Pepper
Chili Powder
Hot Sauce
Olive Oil
Rice Vinegar
Nothing was measured, just a dash of this and a scoop of this. Delicious. I'll remember this for a great marinade for grilled chicken or fish or a simple sauce for just about anything.
Lime juice
Honey
Black Pepper
Chili Powder
Hot Sauce
Olive Oil
Rice Vinegar
Nothing was measured, just a dash of this and a scoop of this. Delicious. I'll remember this for a great marinade for grilled chicken or fish or a simple sauce for just about anything.
Tuesday, February 14, 2012
Brother Ali drops free EP "The Bite Marked Heart"
While we all wait for Brother Ali to release his next full length album he continues to deliver the good with yesterday's release of his latest EP "The Bite Marked Heart". But wait, it gets better. The release is available as a free download! Much love on Valentine's Day to the street preacher and all the RSE crew.
Thursday, February 9, 2012
Farro Risotto with Sweet Potato and Gorgonzola
Farro is an ancient grain with an abundance of meaning and history.
Risotto is a classical Italian dish generally consisting in rice cooked slowly in liquid to deliver a creamy texture.
Farro risotto is a delicious dish that is way easier to make than it sounds that Katy and I enjoyed for dinner last night (and of course lunch today).
Well, let me correct myself. Risotto in general can be very easy, although time consuming, to make should you follow a few basic tips. First, as is my cardinal rule with french toast and grilled cheese, keep the heat lower than you think you need to. Medium is about right. Second, use the heaviest cooking vessel you have thats a bit larger than you think you need. For the following recipe I used my trusty cast iron dutch oven (6 qt) and it worked perfectly.
Farro Risotto with Sweet Potato and Gorgonzola
Serves 4 -- From Naturally Ella
4 T Olive Oil
2 Medium Sweet Potatoes, diced 1/2"
1 1/2 C Farro
4 Shallots, diced
1/2 C Dry White Wine
4 C Veggie Stock
4 C Water
1/2 C Gorgonzola Cheese
Salt and Pepper
Toss sweet potato with half of olive oil, salt, and pepper and bake at 375 deg F for 25-30 minutes on a parchment paper lined sheet pan. While potatoes are baking complete the following steps...
Heat stock and water in a sauce pan and keep on stove on low while cooking farro.
Toast farro on medium high heat 5-6 minutes until fragrant.
Sautee shallots in remaining olive oil about 3-4 minutes, then add wine and reduce. Add toasted farro and 1 C of heated stock mixture. Keep heat at medium and stir frequently, adding more stock (1/2 - 1 C at a time) once the previous amount has been absorbed. Continue this process until farro has achieved a soft yet firm texture. This will take approximately 45 minutes and more stock may be required. Have patience and ye shall be rewarded!
Once you have the desired consistency of the farro mix in sweet potato and gorgonzola. Season with salt and pepper to taste. Serve with more cheese on top and the rest of the bottle of wine. Goes great with a tangy salad and french bread.
Risotto is a classical Italian dish generally consisting in rice cooked slowly in liquid to deliver a creamy texture.
Farro risotto is a delicious dish that is way easier to make than it sounds that Katy and I enjoyed for dinner last night (and of course lunch today).
Well, let me correct myself. Risotto in general can be very easy, although time consuming, to make should you follow a few basic tips. First, as is my cardinal rule with french toast and grilled cheese, keep the heat lower than you think you need to. Medium is about right. Second, use the heaviest cooking vessel you have thats a bit larger than you think you need. For the following recipe I used my trusty cast iron dutch oven (6 qt) and it worked perfectly.
Farro Risotto with Sweet Potato and Gorgonzola
Serves 4 -- From Naturally Ella
4 T Olive Oil
2 Medium Sweet Potatoes, diced 1/2"
1 1/2 C Farro
4 Shallots, diced
1/2 C Dry White Wine
4 C Veggie Stock
4 C Water
1/2 C Gorgonzola Cheese
Salt and Pepper
Toss sweet potato with half of olive oil, salt, and pepper and bake at 375 deg F for 25-30 minutes on a parchment paper lined sheet pan. While potatoes are baking complete the following steps...
Heat stock and water in a sauce pan and keep on stove on low while cooking farro.
Toast farro on medium high heat 5-6 minutes until fragrant.
Sautee shallots in remaining olive oil about 3-4 minutes, then add wine and reduce. Add toasted farro and 1 C of heated stock mixture. Keep heat at medium and stir frequently, adding more stock (1/2 - 1 C at a time) once the previous amount has been absorbed. Continue this process until farro has achieved a soft yet firm texture. This will take approximately 45 minutes and more stock may be required. Have patience and ye shall be rewarded!
Once you have the desired consistency of the farro mix in sweet potato and gorgonzola. Season with salt and pepper to taste. Serve with more cheese on top and the rest of the bottle of wine. Goes great with a tangy salad and french bread.
Tuesday, February 7, 2012
Sitski Backflip
A humbling reminder that bringing it on the slopes (and in the life) is way more mental than physical. Truly impressive and inspirational.
Monday, February 6, 2012
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