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

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Conteúdo fornecido por Marti's Music Kitchen and Marti Mendenhall. Todo o conteúdo do podcast, incluindo episódios, gráficos e descrições de podcast, é carregado e fornecido diretamente por Marti's Music Kitchen and Marti Mendenhall ou por seu parceiro de plataforma de podcast. Se você acredita que alguém está usando seu trabalho protegido por direitos autorais sem sua permissão, siga o processo descrito aqui https://pt.player.fm/legal.
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
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101 episódios

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Manage episode 332758973 series 2404745
Conteúdo fornecido por Marti's Music Kitchen and Marti Mendenhall. Todo o conteúdo do podcast, incluindo episódios, gráficos e descrições de podcast, é carregado e fornecido diretamente por Marti's Music Kitchen and Marti Mendenhall ou por seu parceiro de plataforma de podcast. Se você acredita que alguém está usando seu trabalho protegido por direitos autorais sem sua permissão, siga o processo descrito aqui https://pt.player.fm/legal.
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
  continue reading

101 episódios

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