Hey, welcome back to OMN’s Coffeeshop Conversations at World Cup Coffee and Tea, NW 18th and Glisan.
Today we’ve got Marti Mendenhall with is. She’s a singer, composer and proprietor of a new radio show slash podcast called Sound Tasting which combines food and music, a novel approach for sure. It airs on the second Friday of each month on Portland Radio Project.
We’ll find out all about that concept.
She’s classically trained and sang in classical ensembles for years. A lot of you know her as a Jazz singer, which is her main focus nowadays.
I think that’s plenty to talk about. She’s bright light with great pipes.

Marti Mendenhall: CC#121 - Combining music and food

On Episode 5 of Marti’s Music Kitchen, on Oregon Music News.com, Check out The ByLines, a sophisticated, jazz-inspired story-driven pop duo with Reece Marshburn and Marianna Thielen.

These two are funny! They have an ongoing video series with a character called, Cardigan Man – who once shared his new love of something called Celeriac Root. Who is this green sweater-wearing alter-ego? And how does he help the ByLines create Spaghetti with his super special ingredient? 

That’s what’s so wonderful about it,” says Reece. “I think what we love is that this silly character has spawned more creativity, and when you create something that then allows people to create back at you, that’s like the best thing, right?!”

Hear The ByLines perform LIVE, talk about their songwriting process and find out about their Italy experience. Join us as we make a special Spaghetti recipe, direct from Cardigan Man himself! Thanks for listening to  Marti’s Music Kitchen.

http://TheBylines.com
http://MartiMendenhall.com


Spaghetti with Thyme-Chile Celeriac Puree Recipe
From SeriousEats.com

Ingredients
•	1 pound spaghetti
•	1 tablespoon olive oil
•	1 large celeriac, peeled and diced into 1/2-inch cubes
•	1 tablespoon fresh thyme leaves
•	2 cloves garlic, peeled and minced
•	1/2 fresh red chile, minced, or a crushed red pepper flakes to taste
•	2 tablespoons unsalted butter
•	1/2 teaspoon minced fresh parsley, for garnish
•	Grated Parmesan cheese, to taste

Directions
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering, then add the celeriac along with a pinch of salt and pepper. Cook until the celeriac has begun to color, then add the thyme leaves, garlic, and chile and continue to cook for another 3 to 4 minutes. Add about 1/2 cup of hot water to the skillet, cover, and turn the heat to low. Simmer until the celeriac is tender, about 20 minutes, adding more water if the pan gets completely dry. Once tender, mash the celeriac with a potato masher or wooden spoon to create a rustic puree. Season to taste with salt and pepper.

In the meantime, bring a large pot of salty water to boil. Cook the pasta until a minute away from al dente. Reserve 1 cup of pasta water before draining, then add the noodles to the puree along with some of the pasta cooking water. Cook on low, adding pasta water as needed, until the pasta is al dente. Finish with the butter to create a silky sauce, then serve with fresh parsley and Parmesan.

This Episode is supported by patrons just like you! Find out how you can attend a #MartisMusicKit recording session and join the fun, at http://Patreon.com/MartiMendenhall

The ByLines: MMK EP5 with Cardigan Man - Italy - And Thyme-Chile Celeriac Spaghetti - Jazz

On this special Valentine’s Day edition of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … my guest is Portland’s Queen of Classical, Suzanne Nance. She is an award-winning broadcaster, amazingly talented soprano, President and CEO of All-Classical Portland and host of Sunday Brunch. Suzanne has a passion for cooking, and will share her own recipe for a delicious Quiche Lorraine with a special hash brown crust.

“I was thinking, you know, why not make quiche, and why not make it friendly for our gluten-free friends. … I’m not a gluten-free person, but I have so many friends who are…. So the idea of a hash-brown crust… it’s healthier, and it’s really tasty and it’s gluten-free!”

As an added treat, Pianist, David Saffert will be joining us in the kitchen, so we have a LIVE performance from this down-to-earth Anti-Diva Diva!  AND Suzanne and Marti team up for a Jazz and Scat Duet!!  

What are Suzanne’s tips for making the perfect quiche?  And what’s behind her love of driving? Tune in to hear her stories of food, music and life-on-the road.

https://www.oregonwinepress.com/classic-pairings
http://www.suzannenance.com/index.php
https://www.allclassical.org 
https://www.facebook.com/DavidSaffertPiano/ 
http://MartiMendenhall.com 
http://Patreon.com/MartiMendenhall
http://OregonMusicNews.com

Suzanne Nance’s Hash Brown Crust Quiche Lorraine:

Ingredients: 
Hash Brown Crust
1 package (1 pound) frozen, organic hash brown potatoes, thawed
Shredded cheddar cheese
Grated parmesan cheese
1 egg
Salt and pepper

Quiche
 Pastry for a one-crust nine-inch pie 
4 strips bacon
1 onion, thinly sliced
1 cup Gruyère or Swiss cheese, cubed
¼ cup grated Parmesan cheese
4 eggs, lightly beaten
2 cups heavy cream or 1 cup each milk and cream
¼ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon freshly ground pepper
 Tabasco sauce to taste

Directions: 
Hash Brown Crust
Preheat the oven to 400°F. 
Defrost hash browns and squeeze excess moisture from hash browns. 
Mix in a bowl with butter, 1 egg, cheese(s), 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat mixture into bottom and up sides of prepared pan. 
Reduce to 375°F and bake until set, 20 to 25 minutes, until sides turn to golden brown crisp!

Quiche 
Cook the bacon until crisp and remove it from skillet. 
Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. 
Remove to a wire rack. Let stand five or 10 minutes before serving.


#SuzanneNance #AllClassical #MartiMendenhall #DavidSaffert #QuicheLorraine

Suzanne Nance – Quiche Lorraine with Hashbrown Crust: MMK EP14 Singing and Life On The Road

The Daily Management System is a core component of the OHSU Performance Excellence System (OPEx) and an important part of a successful lean organization. A recent restructure of the training session creates a more hands-on approach to improvements – getting teams ready for their day. 

Guests include: 
Alphonse Nwerem - Performance Improvement Consultant
David Quitmeyer - Director, Respiratory Care Services

Be ready for your day

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

The ByLines: MMK EP5 with Cardigan Man - Italy - And Thyme-Chile Celeriac Spaghetti - Jazz

Marti's Music Kitchen

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