Happy Monday to all my #DREAMERS (and you know who you are). Here’s a Monday pick-me-up just in case you have forgotten how fabulous you are. Remember, we aren’t selling our joy and we sure as hell aren’t giving it away for free. I recommend eating chocolate while listening!
Shout out to the original DREAMERS: Char, Diana, Pamela, Freida and Janice as well as my BFF and Honorary Dreamer Barbara Kapp. Mad Love Mondays and Always!
Never discount the educational value of “Sex In The City”. It’s where I first became aware of french rap, specifically a rapper by the name of MC Solaar. “La Belle et Le Bad Boy” (The beauty and the bad boy) is the seventh song on the 2001 album Cinquième, and it was featured on the final episode of the show in 2004. I had to find out more about the artist and his origin.
MC Solaar, born Claude M’Barali, March 5, 1969, is a francophone hip hop and rap artist. He is one of the most internationally popular and influential hip hop artists. MC Solaar is known for his complex lyrics, which rely on word play, lyricism, and inquiry. In the English-speaking world, Solaar was signed by London acid jazz label Talkin’ Loud and recorded with British group Urban Species and the late Guru, member of the acclaimed New York duo Gang Starr.
M’Barali was born in Dakar, Senegal to parents from Chad. When he was six months old, due to the political troubles in Senegal, his parents emigrated to France where they settled in the Parisian suburbs; initially in Saint-Denis, subsequently Maisons-Alfort and finally Villeneuve-Saint-Georges. At twelve he went to live with an uncle in Cairo, Egypt for nine months where he discovered the Zulu Nation and became fascinated with the rapping styles of Afrika Bambaataa. He coined the stage name MC Solaar in his teens from his graffiti tags “SOAR” and “SOLAAR”. Credit: Wikipedia
Happy Saturday!! I am so grateful for this weekend after a week of cold, harsh weather. This decadent dish is similar to a stuffed french toast teetering the line of eat-with-your-hands or a fork. Either way it’s indulgent and decidedly delicious. Tart, lightly sweet, and showered in dark chocolate – a special way to welcome in a leisurely weekend.
SERVINGS: 4
Ingredients
1 cup dried apricots
1 tsp orange zest
1 orange (large)
vanilla bean (split down the middle)
1/2 cup water
3 eggs
1 cup milk
1/2 tsp cinnamon
1 tsp vanilla
1 tbsp sugar
1/4 tsp kosher salt
1 loaf challah (or Brioche cut in 1” slices)
8 ozs mascarpone (tub)
apricots (I recipe stewed)
1 bread (recipe, dip)
3 ozs dark chocolate
Preparation
For Stewed Apricots:
1 cup dried apricots
1 teaspoon orange zest
juice from one large orange
vanilla bean, split down the middle
½ cup water
Combine all the ingredients in a small sauce pan. Cover and let simmer for 10 minutes. Remove the cover and continue to simmer until most of the liquid is gone. Use a wooden spoon to smash and break up the apricots just a bit.
Let cool for about 20 minutes, or until just warm.
For Bread Dip:
3 eggs
1 cup milk
½ teaspoon cinnamon
1 teaspoon vanilla
1 Tablespoon sugar
¼ teaspoon kosher salt
Whisk all the ingredients together in a shallow bowl or pie plate.
For the sandwich you’ll need:
1 loaf Challah or Brioche cut in 1” slices
1 8oz tub Mascarpone
1 recipe (above) stewed apricots
1 recipe (above) bread dip
3 oz dark chocolate
Pre-heat an indoor grill or grill pan.
Quickly dip one slice of bread into the bread dip and let the excess drip off.
Add about 2 Tablespoons Mascarpone to the bread. Top with several pieces of stewed apricots and finish with finely shaved dark chocolate.
Top the sandwich with another piece of bread that has been quickly dipped in the bread dip.
Immediately grill until grill marks form, cheese and chocolate are melted and the bread is cooked through – about 5-7 minutes. Slice, dust with powdered sugar and serve immediately.
Happy Thursday!!
LTD is a favorite… A 1970’s band originally called Love Men Ltd., who would later become known as L.T.D. The band recorded hit singles such as “(Every Time I Turn Around) Back in Love Again”, “Concentrate on You,” “Love Ballad” and “Holding On (When Love Is Gone)”. At first, Jeffrey Osborne was a drummer, sharing lead vocal duties with his brother Billy, but by 1978 he became the group’s primary lead vocalist. He and Billy both left L.T.D. in early 1980 to start solo careers.
Happy Thursday everyone and welcome to “Over The Hump Old School Sound Check” for the week!!!
Carlos Santana is a Mexican American musician who first became famous in the late 1960s and early 1970s with his band, Santana, which pioneered a fusion of rock and Latin American music. The band’s sound featured his melodic, blues-based guitar lines set against Latin and African rhythms featuring percussion instruments such as timbales and congas not generally heard in rock music. Santana continued to work in these forms over the following decades. He experienced a resurgence of popularity and critical acclaim in the late 1990s. In 2003 Rolling Stone magazine listed Santana at number 20 on their list of the 100 Greatest Guitarists of All Time.
“While My Guitar Gently Weeps” is a song written by George Harrison, first recorded by the Beatles in 1968 for their eponymous double album (also known as The White Album). The song features a lead guitar solo by Eric Clapton, though uncredited on the record. Credit: Wikipedia
I love how Santana has continued to evolve by collaborating with other amazing musicians and singers. Here he performs with one of my favorite artists, India Arie.
These chocolate bars are great for entertaining and can be prepared days before your event.
Nanaimo (pronounced nah-NIGH-moe) Bars are a traditional Canadian bar cookie whose origins are said to be from Nanaimo, British Columbia.
Cuisine: British Columbia
Yields: 1 (8-inch by 8-inch) pan
Prep time: 30 min
Bottom Layer – Crust Base:
1 egg, beaten
1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
5 tablespoons unsweetened unsweetened cocoa
1 1/4 cups graham cracker/wafer crumbs
1/2 cup finely-chopped almonds or pecans
1 cup sweetened coconut flakes
Custard Filling – Second Layer:
1/2 cup unsalted butter, room temperature
2 tablespoons plus 2 teaspoons heavy cream
2 tablespoons vanilla custard powder (Bird’s Custard Powder is preferred)*
2 cups powdered (confectioners’ sugar)
* Bird’s Custard Powder is widely available in the UK and Canada. However, it is harder to find in other areas of the world. If you are unable to find it, you could substitute instant vanilla pudding or corn starch. It’s not quite the same, but it is a good substitute.
Chocolate Topping – Top Layer:
4 squares (1 ounce each) semi-sweet chocolate or 4 ounces semi-sweet chocolate chips
2 tablespoons unsalted butter
Preparation of Nanaimo Bars:
Line a 8-inch by 8-inch square baking dish or pan with either plastic wrap or aluminum foil. The original recipe does not call for lining the pan, but believe me, this makes for a must neater and easier removal of the finished bars.
Bottom Layer – Crust Base:
Place the beaten egg in a small bowl; set aside.
In a heavy saucepan over low heat, melt the butter, sugar, and cocoa. Whisk a small amount of the hot melted mixture into the egg. Return the egg mixture to the pan, whisking constantly. Cook and stir until mixture reaches 160 degrees F. on your cooking thermometer and begins to thicken. Remove from heat.
Stir in the graham cracker crumbs, almond or pecans, and coconut. Press the cracker mixture firmly into the prepared baking dish or pan. Set aside.
Custard Filling – Second Layer:
In a large bowl of your electric mixer, cream together the butter, cream, custard powder, and powdered sugar until well blended. Spread over the Crust Base. Refrigerate at least 15 minutes or until set.
Chocolate Topping – Top Layer:
In a large saucepan over low heat, melt together the chocolate and butter. Remove from heat and pour the chocolate mixture over the chilled Custard Filling. Refrigerator at least 1 hour or until set.
Nanaimo Bars may be stored in the refrigerator, covered up to 1 month.
Served chilled.
This chocolate is named after the ice cream and looks stunning when cut into. Any remaining fruit paste tastes fantastic dipped in bitter dark chocolate and any remaining ganache can be flavoured and used for truffles.
Yield: 12 servings
Ingredients
1 zest of one orange lightly crystallized
250ml double cream
600g dark chocolate, chopped or in pellet form
4ml rrange blosson oil
8ml Cointreau
2 oranges
40ml sugar
40ml water
500g dark chocolate, chopped or in pellet form for dipping
Preparation
1. Prepare the lightly crystallised orange zest and dry it out at 100°C – in the oven, turning once or twice. Store any leftover zest in an airtight container .
Making crystallized fruit peel and grated zest
Simply grate the zest of a citrus fruit of your choice, then dip it into a simple sugar syrup, made by boiling 1 part sugar in 1 part water until the sugar has dissolved.
Leave the dipped zest to dry, then place on top of just-dipped chocolates so the peel sticks as the chocolate sets.
2. Temper 150 g (5 oz) of dark chocolate and spread onto a sheet of baking parchment. When touch dry, cut out 1.5 cm (3/4 in) circles with a pastry cutter.
Tempering Chocolate
Melt the quantity of chocolate you need. Pour approximately two thirds of the melted chocolate onto the marble.
Use a large, flexible scraper to repeatedly pull the chocolate together and then spread it out. This causes the chocolate to cool quickly and to thicken. The chocolate now contains a number of ‘seed’ crystals. As the chocolate temperature drops, more crystals form. You want to get plain chocolate to about 29°C – check this by putting a tiny piece of the chocolate on your bottom lip. If it feels cool, it should be ready.
Once you reach the required temperature, quickly stir in the remaining third of the melted chocolate. This will melt or stabilize any unstable crystals. If this doesn’t work, it is possible that there are not enough ‘seed’ crystals in the first two thirds (for example, if the chocolate hasn’t been cooled enough) or the remaining third is too hot. Unfortunately, should this be the case you will have to start all over again. When tempered, transfer the chocolate to a bowl ready for use.
3. Warm the cream a little. Add the milk chocolate and stir until all the chocolate is incorporated. If you still have lumps of chocolate, warm the mixture for about 10 seconds in the microwave and stir again.
4. Stir in the orange blossom oil and the Cointreau.
5. Using a piping bag and a 1 cm (1/2 in) nozzle, pipe the ganache onto the dark chocolate circles and leave to set.
6 When set, dip each chocolate in the remaining tempered chocolate so it is fully sealed. Sprinkle the tops of the chocolates with the crystallized orange zest, then leave to set before cutting away any ‘feet’ from the chocolate.
OWN YOUR CREATIVITY
During the past Christmas holidays, I’d become as over zealous as ever with my decorating. I started with the living room thinking that it would make a sufficient statement. Moreover, there’s the memory of all the years that I got carried away with my quest to out do my last year of yuletide, and the pain of taking the art down.
While flying from the U.S. to Madrid last summer, I sat beside a guy from Israel who was returning home from the Burning Man Festival in Nevada. He explained that after a week of creating and exhibiting art installations, every piece of art was burned down. You could take pictures and videos, but you were not allowed to save any part of your creation.
The week-long event now attracts tens of thousands of participants to Nevada’s Black Rock Desert where they form a temporary experimental community known as Black Rock City. As it has expanded, Burning Man has been forced to adopt certain official rules and policies for safety reasons, but the essential tenets on which the event was founded (immediacy, participation, decommodification, civic and environmental responsibility, radical self-reliance and self-expression) remain the same. Art-making and performance are core components of the Burning Man festival. Each year participants at Burning Man create and perform works inspired by a given theme (recent themes have included: “Evolution,” “American Dream,” “The Green Man,” and “Hope and Fear: The Future”). Free from the confines of the traditional art world, the collaborative environment of the Burning Man has been fertile ground for outsider and visionary art. A permanent organization, The Black Rock Arts Foundation, now offers grants for artists, sponsors interactive art projects at Burning Man, and supports art that carries the values of Burning Man culture (e.g., impermanence, experimentation, and inclusiveness) into the broader community. The Burning Man effigy is an iconic reminder to keep the creative “fires” burning within long after the event has come to a close. Credit: wikifestivals.com
So, my Christmas decorations continued to grow throughout the house and extended outdoors. Each room had it’s own installation, one more over the top than the next. I actually commented that “it looks like a Christmas bomb went off in my house.” I did all of this knowing that the ultimate fate of my work, like the Burning Man, was it’s own destruction after a few weeks of enjoyment.
But the real enjoyment is in the creating. I’m challenging myself to achieve a goal that surpasses what I know I can do already. I’m motivated to prove something to myself and keep my own creative fires burning within.
Fortunately, there are only a few things that I simply refuse to live without. Chocolate ranks pretty high on that list. So, I am constantly looking for fun recipes that are easy and delicious. Here is a new favorite!
Monster Marshmallow Cookies
Total Time: 45 min
Prep: 20 min
Cook: 25 min
Yield: 4 dozen cookies
Ingredients
For the Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups quick-cooking oats
1 1/4 cups crispy rice cereal
1 cup milk chocolate chips
1 cup coarsely chopped pecans
1 cup miniature marshmallows
For the Topping:
1/2 cup milk chocolate chips
1/2 cup miniature marshmallows
2 1/2 teaspoons half-and-half
Pinch of cayenne pepper
1/3 cup finely chopped pecans
Directions
Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking powder and baking soda in a large bowl. In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy. Beat in the eggs one at a time on medium speed, then beat in the vanilla. Add the flour mixture and beat on low speed until combined.
Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon. Wrap with plastic wrap and refrigerate the dough for 30 minutes. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Let cookies rest on sheet pans to cool slightly, about 10 minutes. Transfer to racks to cool.
Make the topping: Combine the chocolate chips, marshmallows, half-and-half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes. Remove from the heat. Stir in the pecans. Drizzle the mixture over the cookies and let set, about 4 hours.
“What’s going on in your world?” We can all make the world better one day at a time, one person at a time. I’ll let Marvin Gaye remind us.
Looking forward to the weekend! Happy Thursday and Happy Birthday to my great friend Barbara Kapp! You are one of the truly cool people holding it down in Big D.
Egos & Buffaloes 