MONDAY METAL MOMENT
The Scorpions – “Blackout”
It’s another one from the amazing class of ’82. My friends and I covered it when we were about 14. This track avoids pervy lyrics that embarrassed the shit out of me in their later big hits of the hair metal 80s and their Eddie Van Halen style new (ish) guitar player Mattias Jab is in perfect balance with the moustached classic rock style of Rudy Schenker.
I like a small vegetables-only course in the middle and this is a great one.
It is very similar to a recipe I had many years ago found in a cookbook compiled from the Italian Renaissance. I add garlic and apples to the vegetables as that ancient recipe did.
Vegetables
2 tbsp coconut oil (or other solid fat)
1 bunch rainbow carrots (halved if large)
8 small beets
2 red onions, peeled and quartered (leave bottom intact to prevent them falling apart)
1 medium fennel bulb
Salsa Verde
1/2 packed cup flat lead parsley
1/2 packed cup cilantro
1/2 packed cup dill
1/4 packed cup basil
2 tbsp capers packed in salt, rinsed
1 tbsp lemon juice
1 small clove garlic, crushed and peeled
1/2 cup olive oil
salt to taste, if needed
Recipe by Kate Jay (autoimmunewellness.com)
This is a really solid rosé wine that pairs well with it.
MONDAY METAL MOMENT
“Highway Star” – Deep Purple
Ok we’re goin back to the early years. This one rips. This 1972 record “Machine Head” also has smoke on the water so thus an incredibly influential hard rock record.
Welcome to Tafel Tuesday. Every week we are going to post, in order, a track from Tafelmuzik Means More… as individual elements of a three and a half plus hour dinner party. Each course will have a recipe and visuals to project or play on your giant screen TV if you want to go all the way surrealist dining at your outdoor Covid safe extravagant dinner event.
Frozen Grapes
It’s time to take a break. Stand up stretch your legs and as a small pallet cleanser I like to have some frozen grapes with a peppermint leaf for a nice clean aromatic effect. If you can find “cotton candy” grapes they are the best but here I’ve got some good right Thompson seedless. Grapes seem a lot sweeter once they are frozen.
MONDAY METAL MOMENT
Judas Priest – “Breaking The Law”
I love this photo that was recently sent to me (by big Indian incidentally) and it reminded me what a huge deal this song was as a kid. They even made a video though this single predates MTV by a little over a year. It’s a silly video but Halford is just so damn cool and the song still slays.
Welcome to Tafel Tuesday. Every week we are going to post, in order, a track from Tafelmuzik Means More… as individual elements of a three and a half plus hour dinner party. Each course will have a recipe and visuals to project or play on your giant screen TV if you want to go all the way surrealist dining at your outdoor Covid safe extravagant dinner event.
This is one of my favorite things ever. If you make one thing to eat from a recipe before the end of summer, let it be this.
Peach Chowder with Tobiko
1 can Coconut milk
2 stalks lemon grass, smashed/bruised
2in chunk ginger, peeled and chopped
2in chunk galangal, peeled and chopped
4 Yukon gold potatoes, peeled and chopped
12 ea Kaffir Lime Leaves, in cheesecloth sachet
6 ea peaches, peeled and chopped
3ea shallots, peeled and chopped
3 ea, garlic cloves, peeled and chopped
2 quarts veg stock
salt and white pepper
1/4 cup Tobiko
1 small bag plain kettle chips, broken up slightly
1/4cup neutral oil such as grape seed oil
Sauté shallots, ginger, galangal, kaffir lime leaf sachet, lemon grass, and garlic in oil over low heat until shallots and garlic soften but don’t obtain color. Add peaches and 1 tablespoon of salt And 1 teaspoon of white pepper and cook a little longer until peaches start to release their juices. Add coconut milk and bring to a boil. Add potatoes and 1.5q veg stock, bring back up to a boil and then reduce to a simmer. Simmer on low uncovered until potatoes are tender. Turn off heat and remove lemon grass and kaffir lime leaves, and discard. Very carefully, working in batches, purée soup until very smooth in a vita mix or good blender. Make sure to only fill blender about half full because hot liquid will expand. Pour puréed soup through a fine strainer into another pot. Once all soup is puréed and strained, taste and check consistency. Use reserved stock to thin out soup if needed. Additional salt and pepper can be added at this time. Soup may need to be reheated to get it back up to desired temp before serving. Serve in a deep bowl and garnish with 2teaspoons of tobiko.
Created by Courtney Taylor-Taylor & Anne West
When it comes to rosé wine I like the nose to be of peach pit and steam coming off of river rocks on a hot sunny day. This one has strong minerality and I found it complimented this unusually well.
MONDAY METAL MOMENT
Iron Maiden “Run To The Hills
The release of this would have been right at the end of my being a metal kid. I grew up spending time with Native American culture and great men like Chief Lelooska and Buck Burshears. I’ve always thought it so cool that the subject matter of one of the greatest metal tracks of all time is of the Native Americans and the settler invasion.
Welcome to Tafel Tuesday. Every week we are going to post, in order, a track from Tafelmuzik Means More… as individual elements of a three and a half plus hour dinner party. Each course will have a recipe and visuals to project or play on your giant screen TV if you want to go all the way surrealist dining at your outdoor Covid safe extravagant dinner event.
a great Spanish pairing for this course.
For our second course we have a salad and omelette from the James Beard award winning chef Gabe Rucker. He is the chef/owner of Le Pigeon and Le Canard restaurants which are two of my favorites. He is a bit of a legend in this town.
As this is just a salad course and the menu is for a massive omelette I shrunk it.
Canard Omelette with Butter Lettuce and Creamy Herb Dressing
Perfect for brunch, lunch or even a light spring supper, this recipe is one you will want to hold on to. I serve this with creamy goat cheese shallots and fine herbs but the possibilities are endless.
Make sure to get yourself a good clean non stick pan and a carton of eggs, take your time and eat your mistakes. It won’t be perfect the first time, but I’m sure you will all be obsessed with making the perfect omelette.
12 eggs well beaten
a solid knob of room temperature butter
1 cup soft chevre
3 Tbsp chopped chives
2 Tbsp minced tarragon
2 Tbsp minced parsley
3 shallots slowly caramelized in butter
2 Tbsp cream
1 tsp salt
1 tsp black pepper
zest ½ lemon
Mix the cream, cheese, herbs, shallot and zest salt and pepper. Make a piping bag out of a zip lock bag by cutting the tip off of the corner. Place the cheese mix in the bag and reserve to make the omelette over very low heat. Add 1 Tbsp of butter and ¾ cup of beaten egg, shaking pan and stirring with tiny spatula or plastic fork. Break up curds as they form when it starts to set and leave alone. Pipe a thin line of cheese and roll up, remove from pan and serve with salad.
SALAD
2 Heads Butter Lettuce
1 cup olive oil
3 Tbsp chopped tarragon
1/3 cup white wine vinegar
1 Tbsp Dijon mustard
2 Tbsp honey
zest one orange
radish and picked herbs to finish
Whisk vinegar mustard tarragon zest and oil together. Season with a pinch of salt toss salad with dressing and top with shaved radish and picked herbs.
From Gabe Rucker.
MONDAY METAL MOMENT
I’ve been into early metal lately. As you might recall the term heavy-metal was coined to describe a live Jimi Hendrix performance at one of those formative festivals.
I’m not going to go back quite that far but I’m also probably not going to be playing Sepultura.
This one has been my favorite Sabbath track for several years.
It is after all an ode to pot. Check it out here.
