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

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 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

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

Marti's Music Kitchen

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