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Sunday, February 24, 2008

What I've been diggin': Five things, the music edition

A year has flown by since I last dropped a "five things" list here. So it's time for another list. And considering I've been consistently uncovering new music each month with my eMusic subscription, it seems fit to dedicate this go-round to music exclusively. These albums have been part of my soundtrack this winter.

All tracks are available at eMusic, except for the first one which you'd need to grab from iTunes Plus which is their DRM-free wing of their music store. Enjoy!

The Field "A Paw In My Face" - from the album From Here We Go To Sublime

Belong "October Language" - from the album October Language

Ellen Allien & Apparat "Jet" - from the album Orchestra of Bubbles

Japancakes "Blown A Wish" - from the album Loveless

Studio "Out There" - from the album West Coast

Saturday, February 02, 2008

Soup!

This recipe might not be the right choice for Super Bowl Sunday, so that's why we're making it tonight. This is our second time making Moroccan Harira and it's a fun alternative to the usual minestrones and stews that you might usually make.

This traditional soup is thickened with a tadouira—a mixture of flour, tomato paste, and cilantro—and served with lemon wedges. Because of the vermicelli, the soup may thicken when cooled—simply add a little more water or broth when reheating.

Harira
½ cup green lentils
1 Tbs. olive oil
1 large onion, chopped (2 cups)
½ cup chopped fresh parsley
½ cup chopped cilantro
½ tsp. ground ginger
1 cinnamon stick
1 15-oz. can chopped tomatoes, drained, liquid reserved
2 cups low-sodium vegetable broth
1 15-oz. can chickpeas, rinsed and drained
½ cup vermicelli
Lemon wedges, for garnish

Tadouira
2 Tbs. all-purpose flour
¼ cup chopped cilantro
2 Tbs. lemon juice
1 Tbs. tomato paste

1. To make Harira: Cook lentils in pot of boiling salted water 2 minutes. Drain.
2. Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon; sauté 5 minutes, or until onion is soft. Stir in tomatoes, and sauté 5 minutes more.
3. Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water. Season with salt and pepper, and bring to a boil. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender, stirring occasionally.
4. To make Tadouira: Whisk flour with 1 cup water in bowl. Whisk in cilantro, lemon juice, and tomato paste. Stir Tadouira and vermicelli into Harira, and cook 3 minutes, or until noodles are soft. Serve with lemon wedges. Enjoy while watching Casablanca.