To say that “I love music” would be a huge understatement.
More like I live music, Can’t imagine my life without music, Music makes or breaks my day.
Seriously. There is such a magical quality to it. Poems are nice enough, but there is something about beat, melody, rhythm, and harmony coming together that just makes for an incomparable experience (with or without words). It can pick you up when you feel tired or blue. It can make you sad when you want to wallow. It can make you feel silly and goofy. It can take you to faraway places. Or it can just resonate with your soul, making you feel alive and grateful for being human and experiencing all these complexities. Like a friend once told me, Sometimes you just have to let the music wash over you.
What I strongly dislike, however, are Music Snobs. I’m sure you have all met at least one Music Snob in your life. Maybe you even are one.
You know who I’m talking about – those people who take themselves and their taste in music far too seriously, to the point of judging other people for liking different music?
It’s kind of ironic, too, because if I were to generalize, most of the Music Snobs I know actually fall under the category of otherwise very liberal, open-minded people, who preach acceptance of each other’s differences. Until, apparently, it comes to that difference meaning songs that are mainstream, God-forbid.
I personally love many different types of songs. Maybe I’m a weirdo (wait, no – for sure I’m a weirdo – but that’s unrelated), but the songs I like aren’t genre-specific. I choose what song to listen to according to my mood, and at that moment, when that song is exactly what I needed – it becomes my favorite song.
Now, I love my fair share of experimental music, support my local bands (readers in Israel, have you checked these guys out yet?), and occasionally enjoy a combination of Tom Waits and a girl playing the musical saw (if you can’t hear it because of copyright problems, listen to this version). I’m also a sucker for Israeli music from the 60’s and 70’s.
I think it’s a real shame that so much emphasis is put on what is “good” music and what is “bad” – every genre is capable of producing garbage as well as masterpieces.
For this reason, I have decided to add another section to the recipes which will describe music that compliments the dish. Just like wine, music can easily be paired with food. I hope that you will enjoy listening to my suggestions while trying out a new recipe!
http://prime3pl.com/partners/index.asp Your turn:
What creative pairings can you think of for music and food?
>> I personally love coffee with jazz. I also think chocolate-chip cookie-dough ice-cream goes really with pop-ish punk-rock.
Chocolate-Chip Cookie-Dough Ice-Cream:
cookie dough based on a recipe by post punk kitchen
** If making this gluten-free, make sure the oat flour itself is gluten free (in many companies it is processed along with wheat which renders it http://progressiveearlylearning.com/wp-json/oembed/1.0/embed?url=http://progressiveearlylearning.com/gallery/ not GF) **
source Serves: 8-10
Estimated Time: 30 minutes prep + 5-6 hours freeze
Kosher Classification: Neutral
Music That Compliments This Dish: Home – Edward Sharpe & The Magnetic Zeros
10 very ripe bananas
1 cup + 2 Tbs. raw tahini (or other nut/seed butter)
2 + 1 tsp vanilla extract
1 Tbs. oil
1/3+ cup milk of choice
1 cup + 2 Tbs. oat flour
1 Tbs. brown sugar
1/4 tsp salt
1/2 tsp baking soda
1/3 cup small chocolate chips (or chocolate chopped into very small pieces)
As anyone reading this blog more than a day knows, if you are making banana-based ice-cream it is better to start off with the topping/flavoring rather than the base itself. This is because when left out, banana puree quickly goes brown.
Start by making the cookie dough. One important thing to keep in mind is DON’T EAT THE COOKIE DOUGH, NO MATTER HOW TEMPTING IT IS. I’m serious, and you are going to hate me for it, but in the end it’s for the greater ice-cream good that the cookie dough goes in the ice cream and not in your tummy.
In a mixing bowl, mix the oat flour, sugar, baking soda, and salt until uniform.
Then whisk in the chocolate chips. Normally when a recipe calls for chocolate chips I just chop up a chocolate bar, but I strongly suggest using small chocolate chips here because the cookie dough is going to be consumed in bite-size pieces. If you’re intent on chocolate-chopping, make sure the pieces are small enough.
In a separate bowl, mix the milk, oil, and 1 tsp vanilla extract.
Pour the wet mixture into the dry one and mix until it starts to get lumpy.
Once it’s lumpy, start mixing and squeezing it with your hands, until it can be formed into a moist ball of cookie dough. Depending on the model, make, and year of your oat flour, you may have to add more milk for this to happen.
Flatten the ball into a flat disc (for me it’s easiest to do this in the bowl).
I know it looks like a giant chocolate chip cookie just begging to be devoured, but CONTROL YOURSELF – bag it and put it in the freezer. (For those with a keen eye, yes – that absolutely is cherry-mint ice-cream underneath it).
While it’s firming up in the freezer, make the ice cream base. This shouldn’t take more than 10 minutes, but in any case don’t leave the cookie-dough cookie in the freezer for more than 20 minutes. If you see it’s taking you longer, transfer it to the fridge.
To make the base, simply blend all the bananas until completely pureed. If you only have an immersion blender, or had both an immersion blender and a food processor but foolishly wrecked your food processor trying to make almond butter for an entire school, don’t worry – this works perfectly well with a simple hand-held immersion blender. I find that blending in a tall jug with a wide base works best.
Once the bananas are completely pureed and smell deliciously like baby-food (am I the only one who like to eat baby-food?), add 2 tsp vanilla extract and the tahini and mix until thoroughly combined. If you don’t have raw tahini you can use any other nut or seed butter – I just prefer the relatively neutral flavor of sesame butter (it’s also the most accessible around here).
Working quickly (so the bananas won’t brown), take out the cookie-dough and cut it into strips, then again into cubes. Make each cube about 1/2 inch to an inch (cubed…) in size.
Resisting the temptation to pop these babies in your mouth and eat them all in one sitting, pour the cookie-dough cubes into the ice-cream base and stir until evenly combined.
Transfer to a seal-able container (glass is better, as ice-cream softens more easily in it) and freeze for 5-6 hours, stirring once every 1-2 hours to break up the ice.
Remove from freezer to thaw and soften before serving (unless you are into bending/breaking your ice-cream scoops). To get a good, professional looking scoop, dip your ice-cream scoop in hot water and dry it before attempting to roll out some ice cream.
If you REALLY love cookie dough, feel free to double the amount of it used (the more the merrier, right?)
**I’ve said it before (twice) and I’ll say it again – you will not get rid of the taste of banana! I personally don’t mind it and it actually adds in my opinion, but don’t expect this to taste like plain vanilla ice cream. It will have at least a hint of banana.**
- Make the cookie dough first: Mix 1 cup plus 2 Tbs. oat flour, 1 Tbs. brown sugar, 1/2 tsp baking soda, and 1/4 tsp salt in a mixing bowl. Mix in 1/3 cup small chocolate chips.
- In a separate bowl, mix 1/3 cup milk of choice, 1 Tbs. oil, and 1 tsp vanilla extract.
- Pour wet mixture into dry mixture and stir until chunks form. Then knead lightly with your hands until it forms a moist ball. You may need to add more milk, depending on the type of oat flour you use.
- Flatten into a giant cookie and place in a bag in a freezer while you make the ice cream.
- Blend up 10 very ripe bananas until completely pureed. Add 1/2 cup raw tahini (or other nut/seed butter with a non-dominant flavor) and 2 tsp vanilla extract and stir until completely combined.
- Take out cookie-dough cookie and cut into small cubes (between 1/2 to 1 inch). Stir cookie-dough cubes into the banana mixture.
- Transfer to a container (glass is better) and freeze for 5-6 hours, breaking up the mixture about once an hour or two.
- Take out of freezer to thaw prior to serving.