Jazz Singer Marti Mendenhall is an outstanding entertainer, songwriter, producer and host of Marti’s Music Kitchen, the fun creative cooking podcast where anything can (and does) happen. The podcast episodes are just a kick to listen to, sometimes with live performances, a ton of laughter and lots and lots of amazing food. 

She interviews musicians, chefs, food-lovers and creative people - sometimes cooking and even singing on air. She delights in the discovery of each interview, the surprises and the tremendous creativity of each dish. The food experience is an adventure in itself. Some of the guests include Jazz Songstress Tahirah Memory, Zia McCabe of the Dandy Warhols, Mark Bitterman from the International Bitterman Salt Co and The Meadow, and singer-songwriter, Naomi LaViolette.

Buy the Season 1 Cookbook: https://martimendenhall.com/cookbook-store.html

Season 3: The Marti's Music Kitchen Creative's Cooking Podcast

Season 2: The Marti's Music Kitchen Music and Food Podcasts

Welcome to the 33rd episode of Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest is Kris Deelane, lead singer in Portland’s Old School/New School Soul extravaganza band, Kris Deelane and The Hurt. Throughout her extensive and amazing music career, she’s shared the stage with names like Joan Jett, Brian Wilson, and Pee Wee Ellis, just to name a few! Let’s not forget what we’re here for, though-- she loves to cook! 

“I’ll never forget the first time that I learned to make a scrambled egg. [laughs] I was like, a little kid, and my mom took me-- like, I would always help her beat the eggs, but I didn’t know how it got from that liquid, gooey, gross thing into that scrambled egg that I liked as a kid. And I just remember she gave me this spatula and I was so amazed I was just like, this is like magic!”

Kris went above and beyond, creating an entirely new recipe just for this show! Come along with us as she makes kale, tempeh and black bean street tacos, and a batch out-of-this-world Avocado Margaritas.

What philanthropic pursuit led to Kris’ recent stay in Mexico? And why did she choose Motown as the feature for her cover band? Find out with me in episode 33 of Marti’s Music Kitchen!

Kris Deelane website: https://krisdeelane.com/
Twitter: https://twitter.com/kdeelane
Kris Deelane and The Hurt:
http://krisdeelaneandthehurt.com/about/
https://www.facebook.com/Krisdeelaneandthehurt/
https://www.instagram.com/krisdeelaneandthehurt/

Marti’s website: http://MartiMendenhall.com
Marti’s Patreon: http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Facebook: https://www.facebook.com/MartisMusicKitchen/

 
Kale, Tempeh, & Black Bean Street Tacos
Ingredients:
1 block Surata Organic Tempeh
1 bunch Organic Kale
1 can Organic Black Beans
 
8 oz Crimini Mushrooms
1 chopped onion
1 Jalapeno, chopped
3 Garlic cloves, chopped
1 packet Trader Joe’s Taco Seasoning packet 
Your favorite tortillas
 
Directions:
In a pan, slowly saute beans, crimini mushrooms, onions, jalapeno, and garlic until soft. Add tempeh to the pan, with a bit of water to aid in breaking it up. Add taco seasoning and kale, letting simmer until it cooks down. Spoon onto a tortilla of your choice and enjoy!
 
 
Optional toppings:
*Corn chips
*Pico de gallo (store bought is fine!)
*Shredded jack or cheddar cheese, or Miyoko’s Smoked Mozzarella Style vegan cashew-based cheese
*Homemade roasted tomatillo salsa (homegrown tomatillos, garlic, and homegrown hot peppers roasted in oven and blended with raw white onion, salt and pepper once cool - it's important that it's cool first or the blender blasts out a bunch of hot sauce and can burn you)
*"Kris's Butt-Hurt Sriracha" hot sauce - because, really, these jalapenos just got no heat (all the hottest peppers I grew blended with garlic, salt and a bit of sugar, and fermented for 9 days)
 
Avocado Margaritas 
Ingredients:
1 cup Blanco/white 100% agave tequila (I use Lunazul)
1 cup Trader Joe's Margarita Mix (no corn syrup or overpriced agave syrup)
½ of an avocado
Fistful of cilantro. 
 
Directions:
Blend all ingredients before adding the ice to the blender, or you get chunks of frozen avo instead of the ice creamy milkshake texture we're going for. It sounded SO gross when I first heard about it, but it's dreamy (and strong!)

#KrisDeelane #KrisDeelaneandTheHurt #krisdeelaneandthehurt #pdxmusicians #motownsounds #pdxmusicscene #LiveMusic #PdxMusic #PdxEvents #Portland #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #Vegetariancooking #Vegetarian #Tacos #Kale #Margarita #Cocktail #PDXEats #MusiciansWhoCook #MMK #VolunteeringInMexico #Volunteerism

Kris Deelane MMK EP33: Kale Tempeh and Black Bean Tacos Avocado Margaritas Volunteerism in Mexico

DRUM ROLL, PLEASE… It’s time for Marti’s Music Kitchen -- the Fun Creative’s Cooking Podcast, where anything can happen! 

In this installment we’re joined by Jason Fellman, owner and ambassador of Good Times at J-Fell Presents, co-lead singer and rhythm guitarist for Radical Revolution 80’s tribute band and drummer for Stone in Love, a Journey tribute band. Jason also co-owns Harefest and Sterling Talent, where he organizes festivals and manages and promotes almost all of the tribute bands in Portland! 

“Musicians are spending too much time trying to get gigs, and what they should be doing is spending time trying to cultivate a fan base.”

Listen and learn Jason’s favorite recipes, and discuss the secret to creating a successful cover band… only on Marti’s Music Kitchen! 

https://j-fell.com/
https://j-fell.com/radicalrevolution/
https://www.facebook.com/JFellPresents
https://www.instagram.com/jfellpresents/

https://www.sterlingtalent.com/

Harefest - Stay tuned for more shows!
https://harefest.com/

Join the MMK Family - with special perks - here! http://Patreon.com/MartiMendenhall

Find Marti Here:
http://MartiMendenhall.com
https://www.facebook.com/MartisMusicKitchen/
Instagram @MartiMendnehall 

#JasonFellman #JFellPresents #SterlingTalent #Harefest #Booking #GetGigs #TributeBands #MartiMendenhall #MartisMusicKit #CookingPodcast #Recipe #ApricotChicken #ChefJuanZaragoza #CoverBand #Journey #MMK 

STONE FRUIT GLAZED CHICKEN
As Spring is coming to an end and Summer is right around the corner. Stone fruit is popping up everywhere
 
From backyards to farmers market, someone you know has a stone fruit tree. Cherries, plums, peaches…. The list can go on. If you have Neighbors like mine, you’re probably sitting on a few pints of freshly made jam, preserves or jelly. This is a go-to recipe that you will love and that 5 year old that only wants what he wants!
 
Cheers! (Recipe courtesy of Chef Juan Zaragoza)
 
Sauce:
½ c. Stone fruit - jam, preserves, jelly (your favorite)
1TBL. Dijon mustard
1TBL Whole grain mustard
1 TBL Honey
1/2TBL. Chopped Thyme
1 tsp. Sea salt ( I use Maldon or any flake sea salt)
 
whisk together to combine
Set aside room temp
Garnish
1/2 c. Chopped roasted & salted pistachios ( almonds, cashews, hazelnuts all work as well)
2TBL. Chopped Parsley
 
Chicken:
2 tsp. Olive oil
2 boneless, skinless chicken breasts (5-6 oz. each), seasoned with salt & pepper. ( if your a thigh person like myself, thighs works as well.)
1/4 c. White wine
Make sure to trim any unwanted fatty parts.
Cooking the Chicken:
Preheat oven to 425.
For the chicken, heat oil in a skillet over medium-high. Add chicken and sear until browned, 2 minutes per side.
Place skillet in oven for 3 minutes then flip over for another 3 min. Roast chicken until a thermometer inserted into the thickest part registers 165 degrees, ( this may take loner if using bone in. Always go by the thermometer, especially with chicken)
Remove Chicken from skillet, add wine to deglaze the pan. whisk to get all the fond from the pan.
Add sauce and cook for 1 minute
Return chicken to skillet, flipping to coat with sauce.
Serve chicken with sauce; garnish with parsley and pistachios.
Orzo risotto
Ingredients:
2 tablespoons butter
1 each minced shallot
1 cup uncooked orzo pasta or any fun pasta you have laying around
1 (14.5 ounce) can chicken broth
1/4cup grated Parmesan cheese
1/4 cup grated pecorino
1/2 each lemon zest.
Salt and pepper to taste
Directions:
Melt butter in a heavy skillet over medium-high heat. Stir shallot and orzo and saute until lightly browned.
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
Mix in cheese. Season with salt, pepper and lemon zest. Transfer to a shallow bowl. 
If you have left over thyme or parsley you can add it in.

Jason Fellman MMK EP34: Stone Fruit Glazed Chicken Harefest J-Fell Presents Band Fanbase Secrets

Hello and how the heck are ya? Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast where anything can happen! Broadcasting from the birthplace of jazz, the home of jambalaya and Po Boys, Marti’s in New Orleans! 

Straight from Frenchmen Street, Marti joins Miss Sophie Lee, owner of the Three Muses restaurant, as well as singer/songwriter for her own band. Her music is a blend of traditional, New Orleans jazz and ‘40s era swing, and she’s known for her sweet, silky vocals that will transport you straight back to an earlier, more romantic era of Jazz.

“I actually went to . . a classical piano conservatory until they kicked me out,” says Sophie. “But then I picked up a guitar and start writing songs, which I had never done before. I started playing for fun, which is way more enjoyable than when I was forced to do it.”

“I actually went to . . a classical piano conservatory until they kicked me out,” says Sophie. “But then I picked up a guitar and start writing songs, which I had never done before. I started playing for fun, which is way more enjoyable than when I was forced to do it.”

Today, Sophie’s cooking up a time-honored recipe that’s made its way through two generations of her family, Ms. Moon’s Bulgogi Rice Bowl! Find out what gets Sophie in gear to create new music, and how she found herself the Belle of the ball in the beautiful city of New Orleans, only on Marti’s Music Kitchen!

Special thanks to recording engineer Jason Jurzak, and roadies Todd Weedman and Bill Hinkle.

Find Miss Sophie Lee online!
Website: https://misssophielee.com/
Facebook: https://www.facebook.com/Miss-Sophie-Lee-184352391634907/
Three Muses FB: https://www.facebook.com/ThreeMuses/
Three Muses Instagram: https://www.instagram.com/threemuses.frenchmen/
Three Muses web: www.3musesnola.com

http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall
instagram.com/MartiMendenhall

INGREDIENTS:
800g (1.76lbs) ribeye or top sirloin, thinly sliced
1 onion, peeled & thinly sliced
2 stalks green onion, thinly sliced
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds

BULGOGI MARINADE
6 tbsp soy sauce
3 tbsp brown sugar
2 tbsp rice wine
½ onion
1 tbsp minced garlic
⅛ tsp black pepper

Thinly slice the beef, put it in a medium-size bowl and set it aside. 
Blend all marinade ingredients using a food processor or blender and pour over the meat. 
Gently work the marinade into the meat with your hands.
Cover and refrigerate for at least four hours. 

Cook the marinated meat and vegetables together over medium-high 4-5 minutes, until meat is cooked through. Serve in a bowl over rice. Add an egg, over-easy on the top if desired. 

* A great alternative to using a bowl to marinate is to put the meat and marinade in a large plastic bag, seal it and work it into the meat that way. THEN refrigerate in the bag. 


#MartisMusicKit #MartiMendenhall #SophieLee #ThreeMusesNOLA #ThreeMuses #FrenchmenStreet #FridayNight #TGIF #NOLA #cocktails #cocktailtime #cocktailhour #latenightnola #drinkingnola #thespottedcat #bulgogi #neworleans #travel #louisiana #jazz #jazzlover #jazzsinger #MMK #RiceBowl #podcast #art #artist #artlover #musiclover #musician #music

MMK EP S2-35 Ms Sophie Lee New Orleans Three Muses Bulgogi Bowl Cooking With Family

Hello and how the heck are ya? Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast where anything can happen! Broadcasting from the birthplace of jazz, the home of jambalaya and Po Boys, Marti’s in New Orleans! 

Full Episode Here: https://mmk.martimendenhall.com/S2-EP35-Ms-Sophie-Lee-New-Orleans 

“I actually went to . . a classical piano conservatory until they kicked me out,” says Sophie. “But then I picked up a guitar and start writing songs, which I had never done before. I started playing for fun, which is way more enjoyable than when I was forced to do it.”

Straight from Frenchmen Street, Marti joins Miss Sophie Lee, owner of the Three Muses restaurant, as well as singer/songwriter for her own band. Today, Sophie’s cooking up a time-honored recipe that’s made its way through two generations of her family, Ms. Moon’s Bulgogi Rice Bowl!

Find Miss Sophie Lee online!
Website: https://misssophielee.com/
Facebook: https://www.facebook.com/Miss-Sophie-Lee-184352391634907/
Three Muses FB: https://www.facebook.com/ThreeMuses/
Three Muses Instagram: https://www.instagram.com/threemuses.frenchmen/
Three Muses web: www.3musesnola.com

http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall
instagram.com/MartiMendenhall

#MartisMusicKit #MartiMendenhall #SophieLee #ThreeMusesNOLA #ThreeMuses #FrenchmenStreet #FridayNight #TGIF #NOLA #cocktails #cocktailtime #cocktailhour #latenightnola #drinkingnola #thespottedcat #bulgogi #neworleans #travel #louisiana #jazz #jazzlover #jazzsinger #MMK #RiceBowl #podcast #art #artist #artlover #musiclover #musician #music

MMK EP S2-35 PREVIEW: Ms Sophie Lee New Orleans Three Muses Ms Moons Bulgogi Bowl Family

IT’S THAT TIME AGAIN! This week on Marti’s Music Kitchen, the Fun Music and Food Podcast where anything can happen, we’re still on vacation in the birthplace of Jazz - New Orleans! Do we have to go back home? 

Marti’s joined today by two shining stars from the newly opened Jewel of the South restaurant in New Orleans; co-owners Chris Hannah and Chef Phil Whitmarsh. Chris is THE authority of classic cocktails in the South, even having attained a 2017 James Beard Award for the Best Bar in America. Chef Phil has created dishes in England and Australia, and he learned authentic Cajun cooking from his wife’s family in Louisiana. 

While Chef Phil works away in the kitchen on Bone Marrow Cream, Caviar, and Madeleines, Chris takes over the bar to teach Marti about his signature cocktail, the “French 75” - one of Marti’s favorites! As if one wasn’t enough, he’ll light up the night with the “Night Tripper,” a drink made in honor of New Orlean’s own Dr. John.

What is it about New Orleans that makes people want to eat, drink, and be merry? What the heck is a crusta?! Come along with Marti on this special, on-the-road podcast and find out! 

https://www.facebook.com/jewelofthesouthnola/
https://www.jewelnola.com/
https://www.instagram.com/jewelnola/
https://www.instagram.com/count_hannah/
 
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Mr. Hannah’s specialty drink recipes!
Chris Hannah’s French 75
1.25 oz Cognac
.35 oz Lemon Juice
.25 oz Simple Syrup
2 oz Champagne
Lemon peel
 
Chris Hannah’s Night Tripper (made in honor of Dr. John)
1.75 oz Bourbon
.75 oz Amaro
.25 oz Strega
2 dashes Peychauds
Orange peel
 
Bone Marrow Cream, Caviar, Madeleines: A multi-part recipe!
From the Jewel of the South Restaurant, Chef Phil Whitmarsh
First, the Madeleines are fabulous all on their own. So you can make them separately any time and enjoy them. However, they are so incredibly impressive with the bone marrow cream, if you have the time - you will want to make it!!

This recipe is not difficult, but it is a mult-step process. You will make the Bone Cream, the Pangrattato, the boiled egg yolks and the madeleines. You can make the boiled egg yolks ahead. I would get the bone cream in the oven, and then time the madeleines to come out just after the bone cream is done cooking. Truly a treat for a special occasion with the ones you love. Enjoy the cocktails while you cook! 

Follow this Link for the Full Recipe
https://mmk.martimendenhall.com/chris-hannah-recipes

Special thanks to Charlie Halloran for permission to use his music for this episode. Thanks, also to Jason Jurzak, our NewOrleans recording engineer! And finally, to the on-the-road helpers, Todd Weedman and Bill Hinkle. 

#ChrisHannah #Bartender #Cocktails #French75 #JeweloftheSouth #NewOrleans #NOLA #Chef #PhilWhitmarsh #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #Food #EatNOLA #SouthernCooking #BoneMarrow #Madeleines #Jazz #Music #MusicAndFood #MMK #ChefPhilWhitmarsh #Artisan #CraftCocktails #Madeleines #BoneMarrowCream #MasterBartender #CharlieHalloran

MMK EP S2-36 Chris Hannah Jewel of the South New Orleans Craft Cocktails and Madeleines

What’s today? COOKIE DAY! Welcome to Marti’s Music Kitchen, the Fun Food Podcast, where anything can happen!

Today, we’re recording in the sunny state of California! Marti is joined by guest Trina Davidian, owner of King Henry’s, a family-owned company that delivers custom trail mixes, nuts, candy, and other sweet snacks to stores all across North America. On this episode, Trina lets Marti in on a super-secret recipe of her Mom’s Cranberry Delight Oatmeal Cookies! 

“I have cookies in the oven and I’ve taken a batch out. And all of a sudden I see the bear puts his paw on the screen door as if he wants to come into the kitchen,” says Trina.

“He was trying to come in from the smell of the cookies!” say Marti and Trina at the same time.

“Yes,” says Trina, “from the smell of my Mom’s cookies! It was hilarious!”

Trina started King Henry’s in Portland, Oregon, in 1989 and has since become the ONLY certified Woman-Owned Business in Manufacturing and Rebagging in the United States. As King Henry’s approaches an impressive $20 million in sales each year, Trina’s company is set to grow from “mom and pop” to something even greater. 

Come along with Marti to find out how a love of music and a passion for food has contributed to Trina’s outstanding success...today on Marti’s Music Kitchen!

https://kinghenrys.com/

http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall


Mom’s Super-Secret Cranberry Delight Oatmeal Cookies

Preheat oven to 350 degrees

Cream together
1 Cup shortening
1 ½ Cups Brown Sugar
2 Eggs

Add
½ cup milk

Sift together
¼ tsp baking soda
2 tsp baking powder
1 ¾ Cups flour
½ tsp salt
1 tsp cinnamon
1 tsp nutmeg

Sift above ingredients into creamed mixture.

Stir in
3 cups quick-cooking rolled oats
½ cup chopped nuts 
½ cup cranberries
** In place of chopped nuts and cranberries, sub in ½ cup chopped King Henry’s Cranberry Delight Trail Mix

Place 2 inches apart onto greased cookie sheet.

Cook about 8-10 minutes.



#MartisMusicKitchen #MMK #MartiMendenhall #KingHenrys #WomanOwnedBusiness #TrinaDravidian #PortlandBusiness #Industry #Food #Music #Podcast #Baking #Cookies #OatmealCookies #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews

MMK EP S2-37 Trina Davidian King Henrys Snacks Cranberry Delight Cookies Bear In The Pool

That’s RIGHT baby, it’s SEASON THREE of MARTI’S MUSIC KITCHEN! We’re in the kitchen with Pete Peterson, orchestrator and Portland’s go-to recording artist for sax and woodwinds. He’s a member of the Harry James Orchestra and is well-known for his cooking expertise behind the grill!

“I toured with some bands that went all over the country, so every place I went I would sample their barbecue … I’d come back with ideas and I’d go out to my smoker and just experiment and practice and try to see what I can come up with. …barbecue is kind of the universal language of American cooking!”

Today’s recipe is a beef wellington with a touch of bourbon. Pete’s recipe calls for slow-cooking the beef and adding in the sensuous flavors of mushrooms, shallots, and other good secrets all before wrapping it in prosciutto and bread dough and baking it to a perfect, delicious golden brown.

http://Petepetersen.com
WATCH the Marinade on this video! https://youtu.be/jzvhBliWDxo


http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook
https://martimendenhall.com/cookbook-store.html


Smoked Tri Tip Wellington 

Prep time: 12 to 24 hours
Cook time: 3-5 hours (smoke) plus 35-40 minutes (bake)

Ingredients 

1 medium to large Tri-tip roast 

Marinade: 
     1/4 cup Worcestershire 
     1/4 cup olive oil
     1/4 cup balsamic vinegar 
     McCormick’s Montreal Steak Seasoning
     Optional: 1 tsp Knorr “Deep Smoke” liquid seasoning if searing instead of smoking

Dry Rub:
   2 tablespoons each of:
     Onion powder
     Dry mustard 
     Brown sugar
     Black pepper
     Paprika 
    1 tablespoon garlic powder 
    1 teaspoon sea salt
    Cayenne pepper or red pepper flakes to taste

Duxelle:
     4 tablespoons butter (half stick)
     1 tablespoon olive oil 
     1 to 2 pounds mushrooms 
     1 medium-sized shallot
     2-4 garlic cloves
     Bourbon whiskey
     
Dough wrap
    2 to 3 cans of Pillsbury crescent rolls 
     2 packages prosciutto 
     1 egg

Marinade: 1 day before:

Whisk marinade until incorporated. Marinate meat overnight.

Prep the smoker for cooking between 225-250 degrees. Hardwoods (oak, maple) and fruitwoods (apple, cherry) make the most flavorful smoke. 
Dry Rub: 
Combine all dry ingredients. Reserve 1 to 2 tablespoons for later. Cover marinated meat with dry rub. Smoke for 3 to 5 hours to internal temperature of 150. Then wrap in foil. 

Pro tip: the meat will be fully cooked but still tough; you may continue cooking for additional tenderness or remove from heat. Keep in 225-degree heat wrapped in foil to internal temp of 180-190 for fall-apart tender.

Optional: No smoker? The meat may be seared in a high-heat skillet. Follow the above instructions for marinade and dry rub, then sear the meat on all sides in a hot skillet with oil. The final product will be rarer, but still full of flavor!

Duxelle: 
     Put mushrooms, shallots, and garlic in a food processor. 
     Melt butter and olive oil in a skillet. Add mushroom paste and 2 tablespoons of dry rub. Add 1 shot of bourbon; cook this mixture until most of the liquid reduces. Remove from heat and set aside. 

Dough and assembly:

Layer a baking sheet with parchment paper. Spread triangles of crescent dough on parchment to create a base of dough. Layer prosciutto on dough, then spoon a layer of duxelle on prosciutto. Remove the meat from foil and lay it on top of this base layer. Coat the rest of the surface of meat with duxelle, add a layer of prosciutto and cover with the rest of the crescent dough. Beat 1 egg to make egg wash; brush the egg wash onto the outside of the dough. 

Bake at 350 for 35 to 45 minutes until outside is golden brown. Remove from oven and serve. 
(Pro-tip: slice thin slices against the grain for maximum tenderness!) 


#MartisMusicKitchen #MMK #MartiMendenhall #PetePeterson #HarryJamesOrchestra #barbecue #beefwellington #Food #Podcast #Recipes #OregonMusicNews #Jazz #BBQ #Cookbook

MMK EP S3-38 Pete Petersen Smoked Tri-Tip Wellington All-American BBQ

Welcome to this Marti’s Music Kitchen PREVIEW, the Fun Cooking Podcast with Creative People, where anything can happen! 

In the kitchen we have the powerful duo Mark and Autumn Powers with Grandma Irene’s Hamm & Cabbage hearty comfort-food soup. Other topics include Halloween, Art, Drawing, Drumming, Travel, Cooking, Recipes, Singing and a Live Performance!

Mark, an author, teacher, and drummer, who has shared the stage with the likes of Cheap Trick’s Rick Nielsen and The Afrodisiacs. On top of that, he records with the Portland-based American rock band, Floater. 

Autumn is a former elementary school teacher, an amazing artist, and has written over 15 published books! 

Full episode: https://mmk.martimendenhall.com/Mark-and-Autumn-Powers-Interview

“She would make this one week out of the month on Sunday and the whole family would come over. She would feed all of us with it,” says Autumn. “No matter what tension was happening in the family, it didn’t matter. We would just show up for Sunday dinners and she just fed everybody. Every time I make it, I think of her.”

Subscribe on YouTube, iTunes, Soundcloud and all major podcast outlets! 

https://autumnpowers.com/about-me/
https://www.amazon.com/Autumn-Linde/e/B00YIDPRY4

https://www.instagram.com/markpowers/
https://www.facebook.com/powersdrums
https://twitter.com/markpowers
https://www.youtube.com/watch?v=IqqkZdGjqG8
https://www.amazon.com/kindle-dbs/entity/author/B00HTSBA1Y

http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook
https://martimendenhall.com/cookbook-store.html

#MartisMusicKitc #MMK #MartiMendenhall #MusicIndustry #Soup #CheapTrick #Afrodisiacs  #MarkPowers #AutumnPowers  #Industry #Food #Music #Podcast #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #Drumming #Percussion #Art #Drawing #AmazonBooks

PREVIEW Podcast MMK EP S3-39 Mark and Autumn Powers Interview

On this episode of Marti’s Music Kitchen, the Fun Food Podcast with Creative People where anything can happen, we’re taking a trip to NE Portland to visit new friends Rachel Brashear and Aaron Tomasko at their food-cart, Sweet Lorraine’s Latkes and More. Rachel and Aaron are both accomplished musicians with several albums under their creative umbrella, including a new release that just hit the air this March! 

Music aside, the pair have created a menu out of a longing for traditional, New York-style Jewish food at Sweet Lorraine’s, aptly named after Aaron’s grandmother. This is where their passion for creating delicious food truly shines!

“We don’t really have this interest in reinventing anything. We want to keep these things alive so they don’t get lost in history,” says Rachel. 

On MMK’s first ever episode recorded inside a food-cart, they’re showing Marti how they perfected the art of the knish - a traditional Jewish snack - in more ways than just one! Listen along as they discuss songwriting, cooking, family and the creativity of them all!


Aaron, Rachel & Sweet Lorraine’s
https://www.facebook.com/SweetLorrainesLatkes/
https://rachelbrashear.bandcamp.com/
https://soundcloud.com/aarontomasko

Follow Marti & Support Marti’s Music Kitchen!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Buy the Marti’s Music Kitchen Season 1 Cookbook
https://martimendenhall.com/cookbook-store.html


RECIPE

Knish Crust ingredients:

2 ½ cups flour
1 tsp baking powder
½ tsp salt
1 large egg
1 tsp vinegar
½ cup canola oil
½ cup water

Filling Ideas:
Mashed potatoes and onion
Ground beef and onion
Vegetables
Farmer’s cheese, real cherry pie filling, cream cheese and sugar
Any kind of fruit


Instructions:
Preheat oven to 375. Combine dry ingredients first, then add wet ingredients, mixing thoroughly until a dough is formed. If it’s oily, that’s okay! Wrap the dough in plastic, place it in a bowl, and refrigerate from anywhere between an hour to a full night.

While the dough chills, prepare your favorite mashed potato & onion recipe - just make sure the potato mixture isn’t too wet, or your knish won’t hold together! Let the potato filling cool and dry - preferably cooling overnight in the fridge. 

When the crust and filling are ready, use a rolling pin to roll the dough out as thin as you possibly can in the shape of a rectangle. This is a little like making a jelly roll. Once you can see through the dough (without any rips!) spoon the potato mixture (or whatever you might be adding) along the front edge of the dough. 

You’re going to roll them up from this edge - this is the tricky part! There are a few different ways - Rachel makes them in pairs, getting two knish per roll. This way, the knish has a nice top and bottom crust. Some people prefer to make a singular long roll and twist them apart. Find out what works best for you!

Once your knish is in a shape that you like, apply an egg wash and bake on a cookie sheet until golden brown. In a convection oven, this takes about 25 minutes. In a traditional oven, it’s more like 35-40 minutes.

Enjoy with deli mustard or add a topping like gravy or cheese.


#MartisMusicKit #MMK #MartiMendenhall #MusicIndustry #JewishFood #ComfortFood #NewYorkStyle #Knish #TraditionalJewishFood #SweetLorraines #Latke #AaronTomasko #RachelBrashear #Industry #Food #Music #Podcast #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #Knish #CaveSong #Songwriting #Oklahoma

MMK S3-40 Rachel Brashear and Aaron Tomasko Traditional Jewish Food-cart Knish and Songwriting

On today’s episode of Marti’s Music Kitchen, the Fun Cooking Podcast with Creative People where anything can happen, we’re taking a trip to NE Portland to visit new friends Rachel Brashear and Aaron Tomasko at their food-cart Sweet Lorraine’s Latkes and More. Rachel and Aaron are both accomplished musicians with several albums under their creative umbrella, including a new release that just hit the air this March! 

“We don’t really have this interest in reinventing anything. We want to keep these things alive so they don’t get lost in history,” says Rachel. 

On MMK’s first ever episode recorded inside a food-cart, they’re showing Marti how they perfected the art of the knish - a traditional Jewish snack - in more ways than just one! Listen along as they discuss songwriting, cooking, family and the creativity of them all. 

Check out the full podcast with recipe here!
https://mmk.martimendenhall.com/Podcast-Rachel-Brashear-Aaron-Tomasko-Knish 


Aaron, Rachel & Sweet Lorraine’s
https://www.facebook.com/SweetLorrainesLatkes/
https://rachelbrashear.bandcamp.com/
https://soundcloud.com/aarontomasko

Follow Marti & Support Marti’s Music Kitchen!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Buy the Marti’s Music Kitchen Season 1 Cookbook
https://martimendenhall.com/cookbook-store.html

#MartisMusicKit #MMK #MartiMendenhall #MusicIndustry #JewishFood #ComfortFood #NewYorkStyle #Knish #TraditionalJewishFood #SweetLorraines #Latke #AaronTomasko #RachelBrashear #Industry #Food #Music #Podcast #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook  #Knish #CaveSong #Songwriting #Oklahoma #Family #podcastpreview

MMK EP40 PREVIEW Rachel Brashear and Aaron Tomasko Traditional Jewish Food-cart Knish

Today on Marti’s Music Kitchen, the Fun Cooking Podcast with Creative People, where anything can happen, we’re joined in the kitchen by a shining star of audio engineers. Tony Huerta -  the production-managing, audio-engineering, singing and beatboxing extraordinaire. 

Tony is currently the Production Manager and Audio Engineer for the Grammy award-winning acapella group Take 6, and has previously worked with notable acts like Stevie Wonder, Quincy Jones, Amy Grant, and Brian McKnight…but that’s just the start of the list! 

You may also know Tony as the professional singer and beatboxer, who led his acapella group Urban Method to the finals of the NBC show, The Sing Off.

“As a Dad, if you talk about the food like you don’t like it, then they will automatically not like it…..and that’s how I raise my kids. So they eat everything I put on the table.”

A little-known fact about Tony however, is that he LOVES to cook - especially for his kids! On the MMK menu today? Tony’s very own recipe for Salmon Oscar; a quick, simple dinner of salmon and crab over angel hair pasta with a side of cheesy Parmesan Mushrooms.

Are you hungry?! Let’s get cooking with Tony Huerta… in Marti’s Music Kitchen! 

Find Tony Online:
http://www.sonicaudiopro.com/about/tonyhuerta/
https://www.facebook.com/tonysonic
https://www.instagram.com/tonyhuertasound/

Follow Marti & Support Marti’s Music Kitchen!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Buy the Marti’s Music Kitchen Season 1 Cookbook
https://martimendenhall.com/cookbook-store.html

Tony Huerta’s Salmon Oscar

INGREDIENTS:
2-3 salmon filets
1 tsp Salt
1 tsp pepper
1 tsp lemon pepper
1 tsp oregano
1 tbsp olive oil
1 batch angel hair pasta
One large glass (8-10 oz) dry white wine
King crab, ½ cup per filet

***********
1 lb white mushrooms
¼ cup (¼ stick) butter
Salt and pepper to taste
¾ cup parmesan cheese or more to taste

***********
DIRECTIONS:
Bring a large pot of water to a boil.
cook the angel hair pasta.

At the same time, heat a large skillet with olive oil in it.
Season the salmon filets on both sides with the salt, pepper, oregano, and lemon pepper.
Sear the salmon on high heat on the non-skin side.
Turn over the filets so the skin side is down.
Add one large glass of wine and cover immediately.
Reduce heat to medium.
Cook for about 10 minutes or until the desired doneness is achieved.

Shred the crab meat and place in the wine reduction just enough to warm it slightly.
Remove and strain the pasta and add a slight amount of olive oil to keep it from sticking.
Serve the pasta onto a plate, place the salmon on top, and pour the white wine reduction over both.  Then add the crab meat on top.

Serve with cooked mushrooms and Enjoy!

************

DIRECTIONS FOR PARMESAN MUSHROOMS:

In a skillet, put 1/4 stick of butter and warm over medium heat.
Add washed and cut mushrooms.  
Add salt and pepper.
Add a generous amount of shredded fresh parmesan cheese, although pre-shredded parmesan works well. 
Cook over medium -high heat for about 15 minutes.  Do not stir.  
Let the cheese get crusty on the bottom of the pan.

Serve with Salmon Oscar


#MartisMusicKit #MMK #MartiMendenhall #MusicIndustry #Industry #Food #Music #Podcast #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #TonyHuerta #TheSingOff #acapella #Take6 #sonicaudiopro #soundengineer #sounddesign #UrbanMethod #StevieWonder #AmyGrant #SalmonOscar #mushrooms

MMK S3-41 Tony Huerta Production Manager Take 6 Salmon Oscar and Parmesan Mushrooms

On Episode 41 of Marti’s Music Kitchen, the Fun Cooking Podcast with Creative People, where anything can happen, we’re joined in the kitchen by a shining star of audio engineers, Tony Huerta -  the production-managing, audio-engineering, singing and beatboxing extraordinaire! Tony is currently the Production Manager and Audio Engineer for Grammy award-winning acapella group Take 6, and you may also know him as the professional singer and beatboxer, who led the acapella group Urban Method to the finals of the NBC show, The Sing Off.

“As a Dad, if you talk about the food like you don’t like it, then they will automatically not like it…..and that’s how I raise my kids. So they eat everything I put on the table.”

A little-known fact about Tony however, is that he LOVES to cook - especially for his kids! On the MMK menu today? Tony’s very own recipe for Salmon Oscar with a side of cheesy Parmesan Mushrooms.

Are you hungry?! Let’s get cooking with Tony Huerta… in Marti’s Music Kitchen! 

Check out the full podcast with recipe here!

https://soundcloud.com/martismusickitchen/mmk-s3-41-tony-huerta-production-manager-take-6-salmon-oscar-and-parmesan-mushrooms?utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing


Find Tony Online:
http://www.sonicaudiopro.com/about/tonyhuerta/
https://www.facebook.com/tonysonic
https://www.instagram.com/tonyhuertasound/

Follow Marti & Support Marti’s Music Kitchen!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Buy the Marti’s Music Kitchen Season 1 Cookbook
https://martimendenhall.com/cookbook-store.html


#MartisMusicKit #MMK #MartiMendenhall #MusicIndustry #Industry #Food #Music #Podcast #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #TonyHuerta #TheSingOff #acapella #Take6 #sonicaudiopro #soundengineer #sounddesign #UrbanMethod #StevieWonder #AmyGrant #SalmonOscar #mushrooms

MMK EP41 PREVIEW Tony Huerta Sound Engineer Take 6 Salmon Oscar and Parmesan Mushrooms

Welcome to Marti’s Music Kitchen! On today’s MMK Preview, we’re joined by our guest Dr. Dylan Dean, a busy man just brimming with creativity and drive. He’s recorded three albums in multiple languages (and several singles) in his kitchen since 2021, where he also shows off his cooking skills! 

Coming from a Lebanese background, where food was central to pretty much everything, Dylan considers himself and his family to all be improv artists around the stove, grill or open fire..whenever food presents itself. He and his wife’s favorite thing to share with their friends is an “epic” meal in their home.

Watch for the full episode on May 31st and this outstanding interview featuring a Savory Butternut Squash Breakfast Frittata and healthy sweet and delicious Pistachio Crepes. 

Dylan Dean!
https://music.apple.com/us/artist/dylan-dean/1025091827
https://open.spotify.com/artist/6VAtZUtMHDLO3n7vuQNZSy
https://www.youtube.com/channel/UC7NGHogYeyS33dva0mLSelQ

Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook!
https://martimendenhall.com/cookbook-store.html

#MartisMusicKit #MMK #MartiMendenhall #MusicIndustry  #Industry #Food #Music #Podcast #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #Art #Painting #Artist #DylanDean #DDMP #LebaneseFood #violin #violinist #MarkPowers

MMK EP42 PREVIEW Dr Dylan Dean Savory Frittata and Pistachio Crepes Live Music Lebanese Food

Welcome to Marti’s Music Kitchen! Today we’re joined by our guest Dr. Dylan Dean, a busy man just brimming with creative drive. He spent nearly a decade with the local Indie Euro band Mbrascatu. Dylan has released three albums and several singles in different languages since 2021!

Dylan and his family love to cook! On today’s episode of MMK, Dylan talks us through frittatas and crepes, showing us how you can make something delicious, filling, AND healthy for breakfast. 

“What I like about that is life is not made with frets. ..... Life IS fretless.”

Give a list as he and Marti perform LIVE - and check out the video on YouTube - or on our patreon at patreon.com/MartiMendenhall!! 

Dylan Dean!
https://music.apple.com/us/artist/dylan-dean/1025091827
https://open.spotify.com/artist/6VAtZUtMHDLO3n7vuQNZSy
https://www.youtube.com/channel/UC7NGHogYeyS33dva0mLSelQ

Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook!
https://martimendenhall.com/cookbook-store.html


EQUIPMENT:
2 medium cast iron skillets
Mortar and pestle (or food processor)

INGREDIENTS:

FRITTATA–
Kerrygold Butter - lots
Olive Oil - 2 tbs
Sweet potatoes/yams - 1 large or 2 small
1 1” thick slice virginia ham steak
Spinach - two good handfuls
Fresh rosemary - two sprigs
As much garlic/garlic sauce as your heart desires
5-6 eggs
Goat cheese
Parmesan cheese

CREPES–
Kerrygold Butter - 3tbs melted but not too hot!, plus a little
Eggs - 2
Water - 1 cup
Milk - 1 cup
Flour - 2 cups
Nutmeg - a sprinkle
(optional) Vanilla or almond extract - 1tsp
Creme Fraiche
Honey

CREPE FILLING–
Pistachios - 3 or 4 handfuls, chopped
Cardamom pod - 1 (one)
Sugar - 1tbs


DIRECTIONS:

FRITTATA-

Pre-heat one skillet on medium heat. Add 2 pads of butter and 2 tbls of olive oil and heat up.
Cube sweet potatoes/yams, and the ham steak, into tiny, bite-size pieces (0.5cm or so!)
Add potatoes to hot skillet and gently stir and flip (or as Dylan says, “flippy floppy”) until coated and softening.
Add ham, continue with the flippy floppy.
Chop spinach and rosemary. Add to pan once ham is browned.
Add “deliberately unmeasured” amounts of Karam’s Garlic Sauce (or sub garlic) to your heart’s desire! 
Whisk 5-6 eggs and distribute them evenly in the pan.
Resist urge to do anything else to it and just let it sit, covered, for 8-10 minutes (until the eggs in the center of the pan are hardening).
Turn off heat and let sit, covered, for a couple minutes.
Remove lid, then add sprinkles of goat cheese and shredded parmesan
Serve!


CREPE FILLING–

Finely chop pistachios in food processor
Grind cardamom pod with mortar and pestle (or a food processor if you don’t have one!)
Mix together ground cardamom, pistachio, and 1tbs of sugar

CREPES–

Preheat second skillet with 2 pads butter
In a bowl, mix eggs, water, milk, flour and nutmeg (and optional vanilla or almond flavoring)
Whisk until smooth and runny
Pour 1/3rd cup of the mix on pre-heated skillet
Let bottom start to cook and spread the runny dough with a spatula on top as far along the pan as you can, making the widest “crepe-frisbee” possible
Flip once it comes easily off the skillet (some people prefer it doughy, some prefer it with a little char, it’s up to you!)
Transfer to a plate. Add two spoonfuls of the pistachio filling and roll into the classic crepe-shape
Dress with two spoonfuls of creme fraiche. Drizzle with your favorite honey
Add a bonus dash of nutmeg for both aesthetic and taste!

TIPS from DYLAN DEAN:

Mix the crepe dough in a tupperware container and store in fridge for up to 3 days
Pre-chop the veggies ahead and store in fridge (except for the spinach, as it doesn’t keep) 
Pre-warming the skillets are important for both recipes

#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #Breakfast #Frittata #Crepes #MusicAndFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #Art #Painting #DylanDean #DDMP #LebaneseFood #violin #MarkPowers

MMK S3-42 Dylan Dean Savory Frittata and Pistachio Crepes Live Music Painting and More

Welcome to Marti’s Music Kitchen, the Fun Music & Food Podcast where anything can happen! Today, we’re in the kitchen of Portland legend Jenny Conlee, who you might know from The Decemberists or any number of other ventures on the side (The Minus 5, Casey Neill and the Norway Rats, Black Prairie etc); but on this episode of Marti’s Music Kitchen, she’s also a gardener, a self-proclaimed music geek, and chef. 

As Jenny tells stories about being on tour, her family, and so much more, she’s also going to walk us through cooking Borshch, packed with fresh veggies straight out of her garden.

Listen along to learn some cooking hacks, experience stories, and hear some great live music on this episode of Marti’s Music Kitchen! 

RECIPE
ingredients:
2 lbs uncooked red beets, peeled
2 carrots
2 celery sticks
3 tbsp. butter (or olive oil for vegan soup)
2 onions
2 garlic cloves chopped
4 tomatoes, peeled, seeded and chopped (or a 12oz can of diced tomatoes)
1 tea ball or piece of muslin tied with a string
1 bay leaf
4 cloves
8 peppercorns
5 cups veggie broth
1 lemon, juiced
salt and pepper
optional: sour cream, dill, and boiled eggs for garnish

Cooking:
1. Chop the beets, carrots, and celery into small pieces.
2. Melt the butter in a large pan, add the onions and cook over low heat for 5 minutes
3. Add the beets, carrots, and celery and cook for 5 more minutes, stirring occasionally.
4. Add the garlic and tomatoes to the pan and cook while stirring for 2 minutes.
5. Place the bay leaf, cloves, and peppercorn in a tea ball or piece of muslin.
6. Add the tea ball to the pan with the stock.
7. Bring to a boil, reduce heat and simmer covered for 75 minutes.
8. Stir in the lemon juice and season with salt and pepper.
9. Garnish how you like.
This soup makes 8 big servings and can be served hot or cold.

Jenny Conlee:
https://www.facebook.com/JennyConleemusic/
http://www.decemberists.com/
https://jennyconlee.com/
http://blackprairie.com/

Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook!
https://martimendenhall.com/cookbook-store.html


#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #Jazz #Podcast #Season1Cookbook #QuickBites #QuickBitesPodcast #Creative #WhereAnythingCanHappen #JennyConlee #Decemberists  #TheDecemberists #BlackPrairie #VoyagersWithoutTrace #TheKid #Piano #Borshch #PolishFood #Babcia #Accordion #MusicGeek #Idplmal #MusicTheory #SummerSoup #gardening #CookingHacks

MMK S3MMK S3-43 Jenny Conlee On Borshch Gardening and the Accoridon with a Live Performance

Welcome to Marti’s Music Kitchen, the Fun cooking podcast with creative people, where anything can happen! 

Marti’s guest on this episode will be Jenny Conlee. You might know her from The Decemberists or from her many solo ventures, but in today’s kitchen she is a gardener, self-proclaimed music geek and chef.

Listen to the Full Podcast Here: https://mmk.martimendenhall.com/Jenny-Conlee-Full-Podcast

We’re making a rich and healthy Borshch, absolutely packed with vegetables from Jenny’s garden. This episode is loaded with cooking hacks, stories and music - featuring a LIVE performance from Jenny!

Be sure to check out our  “Quick Bites” of Jenny’s LIVE performances and highlights from the show  - by subscribing to the Marti Mendenhall YouTube channel - be part of the first 1,000 subscribers!

https://www.facebook.com/JennyConleemusic/
http://www.decemberists.com/
https://jennyconlee.com/

MMK EP43 PREVIEW Jenny Conlee On Borshch Gardening and the Accoridon Live Performance

PREVIEW:

Welcome to Marti’s Music Kitchen, the Fun Music & Food Podcast where anything can happen! On the next episode, we’re with the King of Coffee and Duke of Juke - Mr. Rich Layton. 

WATCH FOR THIS FULL EPISODE AND ESPRESSO CHEESECAKE RECIPE ON TUESDAY, AUGUST 16

Rich has been widely recognized by the International Blues and Cascade Blues Associations for his album, Salvation Road, which came out in 2019. But did you know -  that he is also well-known for his coffee? He hides a coffee-roasting machine in his house and treats band members and friends to espresso and fresh brew. Even Lyle Lovett has called Rich from the road  - to consult his expertise on coffee machine recommendations.

“The one rule around here is you don’t leave coffee. So on rehearsal nights … I make a pot of coffee and it’s like I don’t want anybody to leave until all the coffee’s gone!”

Find out more secrets of this multi-talented roots rock front man, Rich Layton - on the next Marti’s Music Kitchen - on the Marti Mendenhall YouTube channel and Oregon Music News.com

Be sure to check out our  “Quick Bites” of this episode and highlights from the show  - by subscribing to the Marti Mendenhall YouTube channel - be part of the first 1,000 subscribers! https://www.youtube.com/user/MartiMendenhall

Rich Layton:
https://richlayton.us/home
https://open.spotify.com/artist/4vYbgITLpF9FUV8hjtdyfb
https://music.apple.com/uy/artist/rich-layton-and-tough-town/id1456404863



Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook!
https://martimendenhall.com/cookbook-store.html



#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #QuickBites #Creative #WhereAnythingCanHappen  #MusicAndFood #CookingHacks #OMN #OregonMusicNews #Jazz #RichLayton #ToughTown #Harmonica #DukeOfJuke #Texas #Latte #Cappuccino #Blues #Swampadelic #Swampified #Coffee #CoffeeRecipes #LyleLovett #LucindaWilliams

MMK S3-44 PREVIEW Rich Layton Roots Rock Harmonica Roasting Coffee Salvation Road

Welcome to Marti’s Music Kitchen, the Fun Music & Food Podcast where anything can happen! On THIS next episode, we’re with the King of Coffee and Duke of Juke - Mr. Rich Layton. 

Rich has been widely recognized by the International Blues and Cascade Blues Associations for his celebrated album, Salvation Road, which came out in 2019. But did you know that he is also well-known for his coffee? He hides a coffee-roasting machine in his house and treats band members and friends to espresso and fresh brew. Even Lyle Lovett has called Rich from the road to consult his expertise on coffee machine recommendations. Can you believe it?!

So give it a listen and roast some coffee with this roots rock front man - Rich Layton - Up next on Marti’s Music Kitchen. Available on all major podcast directories.

See Rich Layton in Action - with Quick Bites on https://www.youtube.com/martimendenhall

** SEE Duke of Juke’s Espresso Cheesecake Recipe Below

Rich Layton:
https://richlayton.us/home
https://open.spotify.com/artist/4vYbgITLpF9FUV8hjtdyfb
https://music.apple.com/uy/artist/rich-layton-and-tough-town/id1456404863

Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook!
https://martimendenhall.com/cookbook-store.html

Duke of Juke’s Espresso Cheesecake

SPECIAL EQUIPMENT:
10” spring form pan

INGREDIENTS
CRUST:
1 1/2 cups digestive biscuits
1 1/2 tablespoon fine coffee grounds
1-2 dashes salt
6 tablespoons butter

FILLING:
4 8 oz. packages cream cheese -- softened
1 1/4 cup sugar
1/4 cup flour
3 oz espresso
2 teaspoons fine coffee grounds
4 eggs

GANACHE TOPPING:
2 tablespoons heavy cream
1 ½ ounces espresso flavored dark chocolate

DIRECTIONS: 
Preheat oven to 325°F.  
CRUST: Combine cookie crumbs, grounds, salt and butter in bowl of food processor; pulse until combined (crumbs should appear cohesive).   
Press onto bottom of greased 10" spring form pan.  Bake approximately 10 minutes; set aside to cool.  
CHEESECAKE: Beat cream cheese in large bowl until smooth and creamy.  
Add sugar, flour, salt, coffee grounds and espresso; mix well.  
Add eggs, one at a time, beating well after each addition.  
Pour over crust.  
Place pan in a water bath (optional) and bake 1 1/2 to 2 hours or until center is almost set (check after 1 hour).  
Loosen cake from rim of pan--do not remove rim.  Place in draft free location to cool to room temperature.  Cover and chill overnight in refrigerator.  
Prior to serving, run non metal knife around edge of rim to completely loosen cheesecake.; set aside.  
GANACHE TOPPING:  heat cream in small saucepan or microwave.  
Break chocolate into small pieces and add to heated cream and stir until melted.  
Drizzle over cheesecake.
Serve and Enjoy!

#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #QuickBites #Recipes #Creative #WhereAnythingCanHappen  #MusicAndFood #OMN #OregonMusicNews  #RichLayton #ToughTown #Harmonica #DukeOfJuke #Texas #Latte #Cappuccino #Blues #Swampadelic #Swampified #Coffee #CoffeeRecipes #LyleLovett #LucindaWilliams #EspressoCheesecake

MMK S3-44 Rich Layton How To Play Harmonica Roasting Coffee How To Protect Your Hearing

VWelcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people -  where anything can happen! On THIS next episode, we’re making Penne al Ragù and Prosciutto Pizza Cotto - pizza in a pan - with internationally known singer-songwriter, Andrea Algieri. Andrea is the founding member of the internationally known band, Mbrascatu. 


WATCH FOR THIS FULL EPISODE WITH PIZZA AND PASTA RECIPES ON TUESDAY, SEPTEMBER 13th.

He has been honing both his cooking and musical expertise since he was a teenager growing up in Italy. For many years, he supported his musical dreams by working in kitchens all across the United States and Italy. 

Now, with four studio albums under his belt, Andrea creates his knock-out dishes for lucky friends, family and Mbrascatu bandmates. How lucky are we to be in the kitchen with this guy?!

Find out ….how to blend sweet history of Italian cooking with the flavors of the present - with Andrea Algieri on the next episode of Marti’s  Music Kitchen.

Be sure to check out our  “Quick Bites” of this episode and highlights from the show  - by subscribing to the Marti Mendenhall YouTube channel - be part of the first 1,000 subscribers! https://www.youtube.com/user/MartiMendenhall

Andrea’s Links!
http://mbrascatu.com/ 
https://www.facebook.com/Mbrascatu 
https://www.instagram.com/mbrascatu/ 


Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook!
https://martimendenhall.com/cookbook-store.html


#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #Podcast #Season1Cookbook #QuickBites #WhereAnythingCanHappen #CookingHacks #OregonMusicNews #Jazz 
#AndreaAlgieri #Mbrascatu #Pizza #Pasta #ItalianCooking #WorldMusic

MMK S3-45 PREVIEW Andrea Algieri Mbrascatu Italian American Music and Cooking

Welcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people -  where anything can happen! On THIS next episode, we’re making Penne al Ragù and Prosciutto Pizza Cotto - pizza in a pan - with internationally known singer-songwriter, Andrea Algieri. Andrea is the founding member of the internationally known band, Mbrascatu. 

He has been honing both his cooking and musical expertise since he was a teenager - growing up -  in Italy. For many years, he supported his musical dreams by working in kitchens all across the United States and Italy. 

Now - with four studio albums under his belt, Andrea creates his knock-out dishes for lucky friends, family and Mbrascatu bandmates. How lucky are we to be in the kitchen with this guy?!

Find out ….how to blend sweet history of Italian cooking  -   with the flavors of the present - with Andrea Algieri - on the next episode -  of Marti’s  Music Kitchen.

Andrea’s Links!
http://mbrascatu.com/ 
https://www.facebook.com/Mbrascatu 
https://www.instagram.com/mbrascatu/ 

Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook!
https://martimendenhall.com/cookbook-store.html

The Recipes

Penne al ragù
(4 people)

Equipment:
Saute pan with room for sauce
Medium Soup pot to cook pasta

Ingredients:
1 lb dry penne pasta, cooked
2/3 Tbs of extra virgin olive oil
Half red onion, chopped 
Half glass of white wine (red is ok too) 
One pound of 80/20% ground beef 
2 teaspoon of salt
1 15 oz can of organic tomato sauce
1/2 cup pasta water

Directions:
Saute chopped red onion in olive oil and 1/2 cup wine until translucent
Crumble in ground beef and salt. Cook until brown
Add in tomato sauce and continue to simmer
As the pasta cooks, spoon pasta water into sauce
Pull the pasta out just under al dente, strain, and add to sauce
Continue cooking until pasta reaches desired tenderness
Serve with freshly grated parmesan and enjoy!

Prosciutto Pizza Cotto (Pizza in a pan)
(serves 1)

Equipment:
1 small non-stick saute pan
1 cookie sheet
Stovetop and broiler

Ingredients:
Prepared pizza dough
2 Tbs of organic tomato sauce
1/2 tsp dried oregano
1 tsp extra virgin olive oil
1 slice prosciutto, cut into pieces
1/2 cup mozzarella cheese - cut into small chunks

Directions:
Preheat stove burner to high
Preheat broiler on high, placing rack 3/4 down in the oven
Add ungreased cookie sheet into oven to heat
Cut off enough dough to fit the saute pan
**Important - do not add any oil to the pan
Add dough into the center of the saute pan, gently pressing the dough to the edges of the pan, leaving approximately 1/4" of the pan exposed around the edges
Spoon 2 tbs organic tomato sauce into center of dough and spread outward to edges
Drizzle extra virgin olive oil into pan in a spiral pattern
Add on pieces of prosciutto evenly across pizza
Add on chunks of mozzarella evenly across pizza, as much or as little as you want
Cook pizza on burner, gently pulling the edges down with spatula, until the dough browns and easily moves in the pan
Using spatula, transfer the pizza to the cookie sheet in the oven
Close oven door, but open to check every 30 seconds, using spatula to loosen the bottom and turn the pizza.
Continue to cook, approximately 4 minutes, until edges are dark brown and pizza is bubbly
Serve with food wine and repeat process for the rest of your hungry crew!




#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #Jazz #Season1Cookbook #QuickBites #WhereAnythingCanHappen #CookingHacks #OregonMusicNews 

#AndreaAlgieri #Mbrascatu #Pizza #Pasta #ItalianCooking #WorldMusic

MMK S3-45 Andrea Algieri Mbrascatu Growing Up Italian Cooking Prosciutto Pizza Cotto and Penne Pasta

Welcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people -  where anything can happen! 

On this next episode, we are talking with a man who expresses his passion for music through his saxophone - and his tap shoes - and drums and piano, flute and even the pot lids from his kitchen! Whatever he can find to express the rhythm that flows from him.

In the kitchen, we make his go-to meal after a gig - Savory Bean Sauté and a Persimmon and Pumpkin Seed Salad. I’d never had persimmons and turns out - they’re delicious!

Shoehorn has made his way through over 30 countries, always tapping and playing his way into the local musical culture. Something to feed his hunger for multi-cultural diversity. He’s also known for inventing the Tappercussion e-tap electric tap dance instrument, which he has used on some of the six albums he has released over the years. Let me just say that Shoehorn is one interesting guy!

Find out more about Shoehorn, and hear him perform live on the show - on Episode 46 of Marti’s Music Kitchen.

Shoehorn’s Links!
instagram: miconshoehorn
facebook: M.C. Shoehorn, tap dancing saxophonist
youtube: https://youtu.be/dRDh7YS3ocg  (MC Shoehorn Conley)
website: https://shoehornmusic.com/

Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook
https://martimendenhall.com/cookbook-store.html

Persimmon Pumpkin Seed Salad
Serves 4

INGREDIENTS
¼ cup red onion, minced
Juice of 2 lemons
2 cups cabbage, thinly shredded
1-2 Fuyu persimmons, peeled and thinly sliced (a potato peeler works great!)
1 cup red lettuce greens, torn
¼ cup crumbled feta cheese
¼ cup pepitas (shelled pumpkin seeds) 
2 tablespoons tahini
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and pepper to taste

DIRECTIONS
Soak onion in lemon juice for a few minutes.
Combine with remaining ingredients and serve.


Savory Bean Sauté

ADVANCE DIRECTIONS
Soak dried beans overnight: cover with water by 1-2 inches. Drain and rinse. 
(Quick soak: cover beans with water by 2 inches in large pot. Boil 5 minutes; remove from heat, let sit one hour.)

INGREDIENTS
2 tablespoons olive oil or butter
4 cloves garlic, chopped or 2 tablespoons garlic flakes
¼ cup onion, chopped
1 carrot, chopped
½ cup mushrooms, sliced
1 cup radish greens, chopped and blanched
1 cup dried mixed beans (should yield at least 2 cups when cooked)
1 tablespoon curry powder (S&B is recommended)
1-2 tablespoons soy sauce
3 cups rice, cooked
If desired: salt, pepper, brewer’s yeast, grated cheese, hot sauce (Sabor Mineiro is recommended)

DIRECTIONS
Cook soaked beans in water until tender. (Shoehorn loves his stove-top pressure cooker, but Instant Pot or stove-top boiling will do.)
Blanch radish greens in boiling water. Strain and chop.
Heat olive oil in skillet on medium-high heat.
Add garlic, onion, carrot, mushrooms and radish greens, in that order. Turn heat to medium; saute 1 minute.
Cover with beans; do not stir.
Add curry powder and soy sauce. 
Stir when heated through and serve over rice. Season with any combination of salt, pepper, brewer’s yeast, grated cheese, or hot sauce, to taste.

#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OregonMusicNews #Podcast #Season1Cookbook #QuickBites #WhereAnythingCanHappen #CookingHacks #OregonMusicNews #Jazz 

#Shoehorn #TapDancing #Jazz #Culture #SavoryBeanSaute #Persimmons #Saxophone

MMK S3-46 Shoehorn Tapdancing Saxophone Cooking with Persimmons and Savory Beans

Welcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people -  where anything can happen! 

On this next episode, we are talking with a man who expresses his passion for music through his saxophone - and his tap shoes - and drums and piano, flute and even the pot lids from his kitchen! Whatever he can find to express the rhythm that flows from him.

Full Episode Here: https://links.mmkcookbook.com/Shoehorn

In the kitchen, we make his go-to meal after a gig - Savory Bean Sauté and a Persimmon and Pumpkin Seed Salad. I’d never had persimmons and turns out - they’re delicious!

Shoehorn has made his way through over 30 countries, always tapping and playing his way into the local musical culture. Something to feed his hunger for multi-cultural diversity. He’s also known for inventing the Tappercussion e-tap electric tap dance instrument, which he has used on some of the six albums he has released over the years. Let me just say that Shoehorn is one interesting guy!

Find out more about Shoehorn, and hear him perform live on the show - on Episode 46 of Marti’s Music Kitchen.

Shoehorn’s Links!
instagram: miconshoehorn
facebook: M.C. Shoehorn, tap dancing saxophonist
youtube: https://youtu.be/dRDh7YS3ocg  (MC Shoehorn Conley)
website: https://shoehornmusic.com/

Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook
https://martimendenhall.com/cookbook-store.html


#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OregonMusicNews #Podcast #Season1Cookbook #QuickBites #WhereAnythingCanHappen #CookingHacks #OregonMusicNews #Jazz 

#Shoehorn #TapDancing #Jazz #Culture #SavoryBeanSaute #Persimmons #Saxophone

MMK S3-46 PREVIEW Shoehorn Tapdancing Diversity Travel Savory Beans and Persimmons

Welcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people -  where anything can happen! 

On this next episode, a trio of fun, pajama-wearing, cider-drinking, talented women - The Cider Janes! From danceable, to haunting to singing along, Aliyih Bristol, Heather Schrock and Naomi LaViolette share their golden tones with a tight trio harmony that pulls you in to a full range of music. They share a deep friendship and an equal love of good food. Today, we are cooking up one of their most versatile dishes - the Panchanga Mama.

So follow me into this wonderful kitchen - with a ton of great kitchen tips and two LIVE performances with the Cider Janes - on this episode of Marti’s Music Kitchen.

The Cider Janes Links
https://www.facebook.com/theciderjanes
https://www.naomilmusic.com/theciderjanes 
@theciderjanes for Instagram


Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook!
https://martimendenhall.com/cookbook-store.html

Pachangamama Bowls
Create a "salad bar" of these ingredients for your friends and family to load up in their bowls! 

Approximate amounts for 4 people
Recommend cooking some of these in advance or making extra from another dinner/lunch during the week!

Two Cups cooked brown rice
One cup cooked lentils
Two Cups roasted broccoli
Two Cups roasted cauliflower
Two Cups roasted sweet potatoes
Two Cups shredded kale (recommend massaging it with a little salt, lemon juice and EVOO)
Half cup sliced scallions
Half cup dried cranberries
One cup kimchi
One cup pepitas
One avocado chopped
One pound of salmon - pan fried or BBQ'd on a grill
Yumm sauce! (Although a Green Goddess dressing would also work in a pinch!)

The pepitas and kimchee are the most fun and surprising ingredients. The crunchy saltiness of the pepitas and the umame tartness of the kimchi make the dish really pop!

To roast the cauliflower and broccoli, or the chopped sweet potato:
Toss in olive oil, season with salt, pepper, onion powder and garlic powder
Place veggies on a cookie sheet and bake for 20-25 minutes in a 400 degree oven.

Load up your bowls and go! All ingredients are optional of course, but we like it best with everything.


#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OregonMusicNews #Podcast #Season1Cookbook #QuickBites #WhereAnythingCanHappen #CookingHacks #OregonMusicNews #Jazz 

#TheCiderJanes #MusicAmericana #VocalTrio #Folk #Pachangamama #RiceBowl #NaomiLaViolette #AliyihBristol #HeatherSchrock #ORS

MMK S3-47 The Cider Janes Trio Pachangamama Bowl Drinking Cider and Americana Music

PODCAST PREVIEW: Welcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people -  where anything can happen! 

On this next episode, a trio of fun, pajama-wearing, cider-drinking, talented women - The Cider Janes! From danceable, to haunting to singing along, Aliyih Bristol, Heather Schrock and Naomi LaViolette share their golden tones with a tight trio harmony that pulls you in to a full range of music. They share a deep friendship and an equal love of good food. Today, we are cooking up one of their most versatile dishes - the Panchanga Mama.

Link to full show: https://links.mmkcookbook.com/The-Cider-Janes

Find out more about this delicious dish - pickup a ton of great kitchen tips, and hear the Cider Janes perform LIVE on the podcast - on the next- Marti’s Music Kitchen. 


Cider Janes Links
https://www.facebook.com/theciderjanes
https://www.naomilmusic.com/theciderjanes 
@theciderjanes for Instagram


Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook!
https://martimendenhall.com/cookbook-store.html



#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OregonMusicNews #Podcast #Season1Cookbook #QuickBites #WhereAnythingCanHappen #CookingHacks #OregonMusicNews #Jazz 

#TheCiderJanes #MusicAmericana #VocalTrio #Folk #Pachangamama #RiceBowl #NaomiLaViolette #AliyihBristol #HeatherSchrock #ORS

Short Hashtags:

#MartisMusicKit #MMK #MartiMendenhall #TheCiderJanes #RiceBowl #Pachangamama

MMK S3-47 PREVIEW Pachangamama Bowl Drinking Cider The Cider Janes Trio

Welcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people -  where anything can happen! 

On this next episode, the fabulous Jetty Swart, also known as Jet Black Pearl. Her bio says her “wacky songs sound like a mad hatter’s European tea party with a funky attitude.” Throw in Jetty on accordion, her Dutch heritage and French songwriter awards - and you’ve got yourself one hell of a show! 

She is cooking up one of her favorite childhood dishes, Jet’s Savory Spinach Power Pannekoek. A delicious, healthy and savory buckwheat pancake with spinach, gruyere cheese and walnuts. It’s definitely a recipe I’m going to cook at my next family gathering! 

So follow me into this great kitchen and get to know the crazy, shining, beautiful .  .. Jetty Swart - on the next episode of Marti’s Music Kitchen.

Jetty Swart Links
https://www.facebook.com/jetty.swart/
https://www.facebook.com/jetblackpearl/ 
http://JetBlackPearl.com 
https://www.instagram.com/jet.black.pearl/ 

The NEW Marti’s Music Kitchen website:
http://MartisMusicKitchen.net 

Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook!
http://www.martismusickitchen.net/shop.html 


Jet’s Savory Spinach Power Pannekoek (Pancakes)
Ingredients:
	• 1 cup buckwheat flour
	• 1 cup gluten-free all-purpose flour
	• 1/2 teaspoon salt
	• 2 cups milk / dairy free alternative
	• 4 large eggs
	• 1 tablespoon unsalted butter, melted and cooled
	• Vegetable oil or butter
Topping:
	• Spinach leaves, cut in 4 pieces
	• 1/4 cup shredded Gruyère cheese
	• 16 Walnuts (whole or in pieces)
 
Instructions:
	• In a large bowl, whisk together the buckwheat flour, gluten-free all-purpose flour, and salt.
	• In a separate bowl, whisk together the milk, eggs, and melted butter.
	• Pour the wet ingredients into the dry ingredients and whisk until just combined.
	• Heat a nonstick skillet or griddle over medium heat and lightly grease with vegetable oil or butter.
	• Pour batter onto the skillet to form a pancake.
	• Cook until bubbles form on the surface of the pancake and the edges start to look set, about 1-2 minutes.
	• Flip the pancake.
	• Draw a big vertical line on the pancake with the spinach, 4 or 5 walnuts and some of the shredded cheese.
	• Turn down the fire to medium and cover the pancake while cooking.
	• Cook for an additional 2 minutes until golden brown on both sides and the cheese melted on top.
	• Fold the pancake in 2.
	• Repeat with the remaining batter, adding more oil or butter as needed.
	• Serve the pancakes hot with your desired toppings.
The milk, butter and eggs can be replaced by non-dairy alternatives.
You can put a lot of different toppings. Think omelette!
 For instance (amount of topping per pancake):
	• 1/8 cup chopped red onion
	• 1/4 cup chopped red bell pepper
	• 1 ounce smoked salmon, slices or chopped
	• 1 tablespoon chopped fresh dill 
You can also add herbs in the pancake dough, like Herbes de Provence, or cumin/turmeric/cardamom/paprika for a more adventurous middle Eastern flavor (I used that with onion & eggplant the other day, very good, too).

#MartisMusicKit #MMK #MartiMendenhall #Food #Music #Podcast #Recipes #MusicAndFood #Cooking #OregonMusicNews #Podcast #Season1Cookbook #QuickBites #WhereAnythingCanHappen #CookingHacks #OregonMusicNews #Jazz 

#JettySwart #JetBlackPearl #Accordion #wackysongs #FunkyMusic #WorldFamous #FrenchSongAwards #Dutch #DutchCooking #Pannekoke #SavoryBuckwheatPancakes #DutchPancakes 

Short Hashtags:

#MartisMusicKit #MMK #MartiMendenhall #JettySwart #JetBlackPearl #Pannekoke #DutchPancakes #WackyMusic #Accordion

MMK S3-48 Jetty Swart Jet Black Pearl Savory Spinach Pannekoke Dutch Cooking Accordion Fun

Welcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people -  where anything can happen! 

On this next episode, the fabulous Jetty Swart, also known as Jet Black Pearl. Her bio says her “wacky songs sound like a mad hatter’s European tea party with a funky attitude.” Throw in Jetty on accordion, her Dutch heritage and French songwriter awards - and you’ve got yourself one hell of a show! 

Full Episode Link: https://mmk.martimendenhall.com/Jet-Black-Pearl-Full

She is cooking up one of her favorite childhood dishes, Jet’s Savory Spinach Power Pannekoek. A delicious, healthy and savory buckwheat pancake with spinach, gruyere cheese and walnuts. It’s definitely a recipe I’m going to cook at my next family gathering! 

Tune into the full Season 3 Episode 48 podcast and get to know the crazy, shining, beautiful .  .. Jetty Swart - on the next episode of Marti’s Music Kitchen.

MMK S3-48 PREVIEW Jet Black Pearl Jetty Swart Savory Dutch Pancakes Accordion FUN

For Episode 49 of the Marti’s Music Kitchen Podcast, we’re in the kitchen with the powerhouse vocalist, Sherry Summerville. Sherry shares her experience juggling family and music, and her second chance at performing after surviving two cancer surgeries, radiation and chemotherapy. 

Sherry and her husband, Duane, share the family’s recipe for the infamous Carlson Swedish Meatballs. It is requested at every family gathering, and sometimes in between. I’m here to tell you - It’s delightfully delicious!

Tune in for this fascinating conversation about music, surviving cancer and second chances on Marti’s Music Kitchen, in partnership with Oregon Music News.com.

Find Sherry Summerville Online:
https://www.sherrysummerville.com/

Follow Marti & Support Marti’s Music Kitchen!
NEW http://MartisMusicKitchen.net 
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Buy the Marti’s Music Kitchen Season 1 Cookbook
http://www.martismusickitchen.net/shop.html 


Carlson Swedish Meatballs
** Sherry recommends you prepare this recipe with your partner or a friend. It goes much quicker as a pair! ** 
Equipment: 
1 medium soup pot with lid (to cook meatballs)
1 medium soup pot (for sauce)
Meatball Ingredients: 
1 LB Ground beef
½ LB Ground pork
¾ cup fine dry breadcrumbs
1 TBLS. Minced Parsley
1 ½ tsp. salt
1/8 tsp. pepper 
1 TBLS Worcestershire Sauce 
1 egg
½ cup milk 
Gravy Ingredients:
¼ cup flour
1 tsp. paprika 
½ tsp salt 
1/8 tsp pepper
2 cups boiling water
¾ cups sour cream
Meatballs: 
In a large bowl combine: ground beef, ground pork 
In a small bowl mix egg, Worcestershire sauce, milk salt, and pepper.
Add egg mixture to beef and pork and combine. 
Add breadcrumbs and parsley.
Mix thoroughly until all ingredients are incorporated evenly. 
Shape into balls the size of a large walnut.
Brown meatballs in a ¼ cup of hot oil on medium heat for approximately 10 minutes. Turning periodically to brown evenly. 
Gravy: 
Once all meatballs are cooked thoroughly, remove meatballs and stir into fat, 
flour, paprika, salt, and pepper. 
Stir in 2 cups of boiling water. Continue stirring on medium heat until the mixture develops into a gravy consistency. Stir in sour cream. 
Return meat to the gravy. Cook for 15 -20 minutes.
Serve alone or over pasta or mashed potatoes. 
Amount: 6-8 servings

#MartisMusicKit #MMK #MartiMendenhall #MusicIndustry #Industry #Food #Podcast #CookingPodcast #Music #Podcast #Recipes #Artisan #MusicAndFood #PNW #Portland #Cooking #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #SherrySummerville #SherrySummervilleBand #Soundsation #FrankDeMeiro #VocalJazz #Blues #JazzVocalist

MMK S3-49 Sherry Summerville Surviving Cancer Second Chances and Carlson Swedish Meatballs

For Episode 49 of the Marti’s Music Kitchen Podcast, we’re in the kitchen with the powerhouse vocalist, Sherry Summerville. Sherry shares her experience juggling family and music, and her second chance at performing after surviving two cancer surgeries, radiation and chemotherapy. 

Sherry and her husband, Duane, share the family’s recipe for the infamous Carlson Swedish Meatballs. It is requested at every family gathering, and sometimes in between. I’m here to tell you - It’s delightfully delicious!

Tune in for this fascinating conversation about music, surviving cancer and second chances on Marti’s Music Kitchen, in partnership with Oregon Music News.com.

Check out the full podcast with the recipe here!
https://podcast.martismusickitchen.net/Sherry-Summerville

Find Sherry Summerville Online:
https://www.sherrysummerville.com/

Follow Marti & Support Marti’s Music Kitchen!
NEW http://MartisMusicKitchen.net 
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Buy the Marti’s Music Kitchen Season 1 Cookbook
http://www.martismusickitchen.net/shop.html 


#MartisMusicKit #MMK #MartiMendenhall #MusicIndustry #Industry #Food #Podcast #CookingPodcast #Music #Podcast #Recipes #Artisan #MusicAndFood #PNW #Portland #Cooking #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #SherrySummerville #SherrySummervilleBand #Soundsation #FrankDeMeiro #VocalJazz #Blues #JazzVocalist

MMK S3-49 PREVIEW Sherry Summerville Swedish Meatballs and Second Chances

Welcome to the 50th Episode of Marti's Music Kitchen, where music meets culinary magic! Today, we’re taking a trip down memory lane with the entire CREW! We’re sharing our favorite episodes, most memorable recipes, and taking you behind the scenes for an exclusive peek into the making of your beloved podcast. Not to mention we’re cooking up appetizers, deserts and everything in between! So come celebrate with us on this 50th episode of Marti’s Music Kitchen.

Become part of the MMK Family: https://www.patreon.com/MartiMendenhall

Visit the NEW Podcast Website: 
https://MartisMusicKitchen.net 

More about Marti:
https://MartiMendenhall.com


Recipes:
1. https://www.martismusickitchen.net/recipe-entries/lazy-mans-pina-colada
2. https://www.martismusickitchen.net/recipe-entries/pattis-70s-weiner-wraps
3. https://www.martismusickitchen.net/recipe-entries/showboat-deviled-eggs-with-deep-fried-egg-whites
4. https://www.martismusickitchen.net/recipe-entries/showboat-deviled-eggs
5. https://www.martismusickitchen.net/recipe-entries/Creamy-Cauliflower-Risotto-with-Chicken-Mushrooms
6. https://www.martismusickitchen.net/recipe-entries/martis-lemon-garlic-scallops-in-white-wine-sauce
7. https://www.martismusickitchen.net/recipe-entries/snowflake-shortbread
8. https://www.martismusickitchen.net/recipe-entries/irresistible-chocolate-peanut-butter-pie

#MartisMusicKit #MMK #MartiMendenhall #MusicIndustry #Food #Podcast #CookingPodcast #Music #Podcast #Recipes #MusicAndFood #PNW #Cooking #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #PodcastCrewInterview #BehindTheScenes #JazzSinger #WashingDirtyDishes #50thEpisode #Celebration

MMK S3-50 Celebrate the 50th Episode Crew Interview Behind the Scenes

Get ready to raise your forks and turn up the volume because the 50th Episode of Marti's Music Kitchen is here, and it's a celebration you won't want to miss! 

Join us for an exciting trip down memory lane, as we celebrate this milestone with the entire CREW! With Amer Isse, Joni DeRouchie, Kristen Behlings and Teri Briggs with host, Marti Mendenhall. We are reminiscing about our favorite episodes, the most unforgettable recipes, and the moments that left a lasting impression on all of us. It's a celebration of flavors, from Chocolate Peanut Butter Pie to Lemon Garlic Scallops, old recipes and new. 

Check out the full podcast with recipe links here!
https://soundcloud.com/martismusickitchen/mmk-s3-50-celebrate-the-50th-episode-crew-interview-behind-the-scenes?si=70c7985947ed4951abcee50b1dccc80c&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing

MMK S3-50 PREVIEW Celebrate the 50th Episode Crew Fav Memories Recipes And More

On the next delectable episode of Marti’s Music Kitchen, we’re in for a culinary treat with the fabulous Gourmet Girls Cooking Group. These culinary friends have been cooking together since 1973, and their passion for food and music is delicious, inspirational and fun!

We'll be whipping up some mouthwatering dishes, including Mushroom and Gruyere Puff Pasty Delights, Savory Meatballs with Creamy Worcestershire Gravy, and a Zesty Kale Medley drizzled with a Cilantro-Orange-Bliss Dressing. And as for dessert, well, you'll just have to tune to find out! 

So, grab your apron and join us as we dive into another scrumptious episode - next time - on 'Marti's Music Kitchen'!" 🍽️🎶

Link to Recipes: https://www.martismusickitchen.net/the-recipes.html

Link to Ina Garten’s Chocolate Brownie Pudding: https://www.foodnetwork.com/recipes/ina-garten/brownie-pudding-recipe-1945347

#MartisMusicKit
#MartiMendenhall
#FoodPodcast
#GourmetGirlsCooking
#CulinaryDelights
#FoodAndMusic
#MouthwateringRecipes
#CookingWithFriends
#FoodPassion
#TastyTunes
#CookingSince1973
#MushroomAndGruyere
#SavoryMeatballs
#KaleMedley
#CilantroOrangeBliss
#FoodiePodcast
#MusicAndCuisine
#KitchenCreativity
#DeliciousDishes
#FoodieFriends
#CookingInspiration

MMK S3-EP51 Gourmet Girls Cooking Since 1973 Amazing Recipes

On the next delectable episode of Marti’s Music Kitchen, we’re in for a culinary treat with the fabulous Gourmet Girls Cooking Group. These culinary friends have been cooking together since 1973, and their passion for food and music is delicious, inspirational and fun!

We'll be whipping up some mouthwatering dishes, including Mushroom and Gruyere Puff Pasty Delights, Savory Meatballs with Creamy Worcestershire Gravy, and a Zesty Kale Medley drizzled with a Cilantro-Orange-Bliss Dressing. And as for dessert, well, you'll just have to tune to find out! 

So, grab your apron and join us as we dive into another scrumptious episode - next time - on 'Marti's Music Kitchen'!" 🍽️🎶

MMK S3-EP51 PREVIEW Gourmet Girls Cooking Since 1973 Food Laughter Wine

On the next episode of Marti’s Music Kitchen, my guest is the iconic northwest entertainer and Vegas-Style Showclub owner, Mr. Tony Starlight.  Tune in as we sing, laugh and cook our way through a ketogenic-friendly Chicken Alfredo Cauliflower Casserole.

“I started on this diet because some people… said it decreased their anxiety.  So, you know, when you run your own business, there’s a ton of anxiety… I said, “I could do with a little less anxiety,” and I started in qon the diet. The weight loss is that wonderful side-benefit!”

What are the health benefits of this way of eating? And has it changed the way he approaches his high-energy comedy shows? We’ll find out - on the next Marti’s – Music Kitchen, on Oregon Music News.com.

The Tony Starlight Showroom, 1125 SE Madison St., Suite 103G, Portland, OR 97214
(503) 517-8584
http://www.tonystarlight.com
Twitter: @TonyStarlights
www.facebook.com/TonyStarlight

Like Birds? Checkout http://www.tonystarlightbirds.com

http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall - Be a Patron. Support this Creative Show!

#TonyStarlight
#MartisMusicKit
#MartiMendenhall
#MusicAndFoodPodcast
#Ketogenic
#Keto

MMK EP9 Preview: Tony Starlight - The Ketogenic Diet - Chicken Alfredo Cauliflower Casserole

Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! In today’s world of iPhones, computer games and other teenage distractions, it’s refreshing to find a 14 year-old that knows their way around a kitchen!  Today, we feature Matilda McCabe, Tildy for short, and she is a new freshman at the Milwaukie Academy of the Arts. She is talented, musical and one great cook!

“Once I was older,” says Matilda, “and they felt they could leave me home alone… when I was too old to go on tour with them, but old enough to stay home for long periods of time, they felt like they could out and do their DJ gigs or whatever they needed to go to, I would really want grilled cheese. So I learned how to make grilled cheese and I thought, wow, this is really fun!”

On the show today, Matilda is whipping up a healthy Caesar Salad, one of her favorite weeknight recipes. Oh, and did I mention? She just happens to be the daughter of Zia McCabe, from the Dandy Warhols!  Just how did Tildy discover her love of cooking? What’s it like to have parents that are in a touring band? And has the creativity of her culinary and musical skills changed how she approaches life?  Let’s find out on this Marti’s Music Kitchen first, a very special teenager episode!


Matilda’s Cesar Salad, Her Go-To Weeknight Dish

2-3 cloves minced garlic
2 egg yolks
Juice from one lemon slice
2 1/2 tsp. worcestershire sauce *
1/3 Parmesan cheese or to taste *
1/2 c. olive oil *
1/2 tsp. salt
1/2 tsp. pepper
Several stalks Romaine Lettuce chopped or left whole

In salad bowl, mash garlic on side of bowl with a fork. Mix in egg yolks and lemon juice, stir until well mixed. Stir in worcestershire sauce. Add parmesan cheese and olive oil, mix well. Add salt and pepper. Taste and adjust as desired. Add romaine and mix with hands until all pieces are coated. If leaving as whole stalks, place lettuce on plate and pour salad dressing over lettuce. 

* For an extra kick, add more worcestershire sauce. If too spicy, add more oil. If too oily, add more cheese.


#MartildaMcCabe #TeenagerCooking #MilwaukieHS #MartiMendenhall #MartisMusicKit #TheDandyWarhols #ZiaMcCabe #FamousParents #CaesarSalad #highschool #studentchef #chefinthemaking #chefinthekitchen #culinary #studentleaders #activist #wearethefuture

Matilda McCabe Teenager Episode EPS2-25 Caesar Salad Dandy Warhols Daughter Politics Milwaukie HS

PREVIEW: On this episode of Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest, Dustin Hunley, is an accomplished jazz pianist who has been a music educator for over 16 years. He is also a fabulous vocalist, director, composer, arranger, and an absolute whiz in the kitchen! When Dustin found out his young son had Celiac disease and could be harmed by eating gluten, he was forced to change his cooking style to accommodate. 

Full Episode Link: https://soundcloud.com/martismusickitchen/mmk-ep-s2-26-dustin-hunley-jazz-ed-celiac-disease-lamb-sweet-potato-curried-shepherds-pie-mangoritas

Dustin is preparing a delicious Lamb and Sweet Potato Curried Shepherd’s Pie, which is of course, gluten free, and perfect for the cooler Fall weather. To help ward off the chill as you dine by the fireplace, he’ll also create a smoky MangoRita. As a parent with high school age twins, and a busy performing schedule, how does eating healthy and staying fit keep him going? How does he fuel-up for endurance running? Was it a love for cooking that helped him in the with the band, “Ants in the Kitchen?”  Join me in the kitchen and let’s find out!


https://www.facebook.com/dustinhunleyjazz/
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall
https://www.facebook.com/antsinthekitchen/
https://j-fell.com/antsinthekitchen/?q=1

#DustinHunley #Jazz #AntsInTheKitchen #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe

MMK EP-S2 26 Preview Dustin Hunley Jazz Celiac Lamb Sweet Potato Curried Shepherds Pie MangoRitas

On this episode of Marti’s Music Kitchen, we’re cooking with Joan Szymko, a successful composer and conductor, a prestigious Commission, and a catalog of over 100 amazing choral works well-known across North America and beyond.  Her most recent critically acclaimed work, “Shadow and Light,” focuses on those faced with the heartbreak of Alzheimer’s dementia, and is meant to offer a hopeful, healing comfort through music. 

“Particularly if I’m writing for a choir," says Joan, "I feel like I’ve found the right text, that’s like 75% of the work. Because I get so tuned in to the words. I love language.”
 
Joan prepares two comforting, distinctive dishes that are sure to soothe the soul, warm Roasted Spiced Sweet Potatoes, and a simple, yet delicious, Red Lentil Soup which evoke Fall both visually and in flavor.

What’s the secret ingredient to her career as a successful composer?  Does creative cooking inspire creative composing? Come with me into this kitchen and let’s learn all about this inspiring, musical wonder-woman!

Roasted Spiced Sweet Potatoes
1 tsp. Coriander seeds
½ tsp. Fennel seeds
½ tsp. Dried oregano
½ tsp. Dried hot red pepper flakes
1 tsp. Kosher salt
2 lb. medium sweet potatoes
3 T. vegetable oil

Preheat oven to 425. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.

Cut potatoes lengthwise into 1” wedges. Toss with oil and spices in a large roasting pan and roast in middle of oven for 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, approx. 15-20 minutes more. Serves 4-6

Red Lentil Soup
INGREDIENTS:
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chili powder or cayenne, more to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro.

 PREPARATION:
1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer then reduce heat to medium-low and cook partially covered until lentils are soft, about 30 minutes. Taste, add salt if necessary. 4. Using an immersion, regular blender, or food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky. 5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

https://www.joanszymko.com/
https://www.facebook.com/JoanSzymko.composer
https://www.youtube.com/user/aurorachorus?feature=watch
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

#JoanSzymko #Composer #Conductor #AuroraChorus #ACDA #AmericanChoralDirectors #SweetPotatoes #RedLentilSoup #MusicalWonderWoman #MartiMendenhall #MartisMusicKit #MartisMusicKitchen #Cooking #Podcast #Recipe #PDXEats

Joan Szymko Composer MMK EP S2-28 Red Lentil Soup Roasted Sweet Potatoes Alzheimers

Marti's Music Kitchen - from the award-winning Americana/Folk duo, Julie Amici and Dean Mueller. They are the 2019 recipient of the Cascade Blues Association “Back What You Believe In” award. 

Today, Bone Marrow and Braised Short Ribs with Mashed Potatoes and a Live Performance!

julieamici.com
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http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall
 
Roasted Bone Marrow - Serves 2
4-8 beef marrow bones
1 minced shallot
handful of mined parsley
lemon juice
extra virgin olive oil
sea salt
1 baguette 
olive oil 
Preheat oven to 425 degrees. Put bones, Salted and cut side up, in ovenproof skillet. (use a skillet to capture the fat that will run out of the bones). Cook about 15-17 minutes until marrow looks caramelized and yummy but not running out of the bones. 
While bones are cooking slice baguette into rounds and drizzle one side with olive oil. Place in the oven for 5 minutes to toast, keep an eye on them so they brown but do not burn. 
Combine shallots and parsley in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle over parsley mixture until leaves are just coated. 
Plate each serving by arranging bones on the plate topped with shallot-parsley mixture and toasted baguette. Spoon marrow out of bones with dressing and onto the toast. Dip the toast in the pan drippings also, because it's so good! 

Sous Vide Mashed Potatoes with Garlic and Rosemary 
2 pounds Yukon Gold
5 cloves garlic
3 sprigs rosemary
4 oz unsalted butter
1 cup whole milk
2 teaspoons sea salt
 
Instructions 
Set your sous vide to 194
Rinse and peel the potatoes. Thinly slice them into 1/8-inch pieces.
Smash and peel the garlic cloves. 
Seal the potatoes, garlic, rosemary, butter, milk, and salt into a zip or vacuum seal bag and cook until the potatoes are tender, about 1.5 hours. (you may want to put the rosemary in cheesecloth so you don't have to pick out little bits later) 
Open the bag and pour the liquid through a sieve into a small bowl (reserve for later). Discard the rosemary. 
Empty the potatoes into a large bowl and mash them or use a potatoe ricer or food mill. 
Gently whisk the melted butter and milk  back into the mashed potatoes to get a smooth and creamy texture. 

Porcini Braised Short Ribs 
2.5 lb beef chuck short ribs (approx 4 ribs)
Salt & Pepper to taste
1 Yellow Onion
1 rib of  celery
1 medium-size carrot
1 handful or dried Porcini
Bacon fat
4 cloves sliced garlic
1 cup red wine
1 cup beef bone broth
1 t coriander seeds
1 bay leaf
2 Sprigs of Thyme 
Coat the short ribs liberally with Salt and pepper. Heat up bacon fat or oil in a cast iron pan over medium high heat. 
1. Season the short ribs all over with salt and pepper.
2. Dice the onion, carrot, and celery.
3. Place the coriander seeds in a small piece of cheesecloth and tie with kitchen string to form a sachet.
4. Rehydrate Porcini in a bowl of hot water (save the water)
5. Heat some bacon fat or oil in a skillet and sear the ribs on all sides.
6. After searing, remove the ribs from the skillet and add to the crockpot on top of bed of onion, celery, and carrot.
7. Deglaze the pan with the red wine and scrape all the good bits from the pan and put the liquid in the crockpot.
8. Add the porcini, porcini water, and bone broth to the crockpot until liquid level is near the top of the short ribs.
9. Add the sachet, thyme, garlic, and bay leaf.
10. Set Crock pot on high until bubbling and then set to low and cook for 8-10 hours.
 Remove ribs and set aside. Skim off some fat if desired and heat the remaining liquid on high in the crockpot or a pan until it is reduced to the desired consistency. You can whisk in some flower if you want a thicker  gravy.
Prepare the each plate by placing a rib on a bed of mashed potatoes and top with the desired amount of gravy & vegetable mixture.
ENJOY!

Julie Amici Dean Mueller MMK EPS2-30 Braised Short Ribs Live Performance Giving Back

Welcome to Marti’s Music Kitchen! Today’s guest is soul singer-songwriter, Tahirah Memory.  Her beautiful, agile vocals are the perfect blend for her unique mix of Jazz and Soul.  She is also the daughter of the late grammy-award winner, Dr. Thara Memory. With a schedule that takes her around the world, a teenage daughter at home, and a commitment to healthy eating and fitness, we’ll find out how this busy vocalist, songwriter, producer, and parent balances it all while we make her family’s School Night Mini Pizzas. 

To see this fabulous songstress live, she’ll be at Jack London Revue on Friday, February 7, 2020. Ticket information can be found at 
https://www.jacklondonrevue.com/event/10283495/tahirah-memory/

Website: https://www.facebook.com/tahirahmemorymusic
Facebook: https://www.facebook.com/tahirah.memory
Twitter: https://twitter.com/missmemory
Instagram: https://www.instagram.com/tahirahmemory/?hl=en
 
Marti’s website: http://MartiMendenhall.com
Marti’s Patreon: http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Facebook: https://www.facebook.com/MartisMusicKitchen/


School Night Mini Pizza (serves 1)

Ingredients:
•6-8” Garlic Naan Bread 
•lemon pepper (secret ingredient)
•2 heaping tablespoons basil pesto OR marinara OR both
•1/2 cup mozzarella or choice shredded cheese 
•6-8 salami slices
•1 sliced Roma tomato
•1/2 cup fresh spinach 
•2 sliced crimini mushrooms
•add’l toppings as desired 

Instructions:  
-Heat oven to 400
-Place naan on foil or ungreased cookie sheet
-Liberally apply sauce/pesto to naan leaving 1/4 inch edge to avoid dripping and achieve a crispy crust.
-Add cheese
-Add veggies; spinach, then mushrooms in a gorgeous design, of course
-Add protein
-Add tomatoes (did you know the tomato is a fruit?)
-Sprinkle lemon pepper on top
-Place cookie sheet or foil directly on center rack and bake for 7-9 mins or until cheese bubbles and naan browns to your liking
-Remove and enjoy, being careful that you don’t burn the roof of your mouth!

MMK Tahirah Memory EPS2-32 Producing- Writing- Loss- Staying Healthy School Night Pizza

Marti’s Music Kitchen is the Fun Music and Food Podcast - Where Anything Can Happen with host, Jazz Singer-Songwriter and Producer, Marti Mendenhall. The podcast episodes are just a kick to listen to, sometimes with live performances, a ton of laughter and lots and lots of amazing food! Check out interviews of musicians, chefs, food-lovers and creative people - sometimes cooking and even singing on the air! 

The philosophy is that food and music are the two things that bind us together as people. That’s the really great thing about this show. The diversity of guests – of shared experiences – of the many, many different views of food. 
Marti delights in the discovery of each interview, the surprises and the tremendous creativity of each dish. The food experience is an adventure in itself. 

Search out some of these interviews! Jazz Songstress Tahirah Memory, Zia McCabe of the Dandy Warhols, Mark Bitterman from the International Bitterman Salt Co and The Meadow, and Naomi LaViolette.  Special thanks to patrons of this podcast - you keep us going strong! 

We invite you to contribute a small monthly amount to sustain this podcast team. Please sign-up at http:/Patreon.com/MartiMendenhall 

** For a new recipe every month, sign-up for Marti’s Newsletter at https://mmk.martimendenhall.com/Newsletter-Sign-up

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