Monthly Archives: October 2004

busdriver samples bach, film at 11

Posted on 01 October 2004 by J.M. Dodd

On the offhand chance that this information may prove useful to someone: the flute track from Busdriver's song "Imaginary Places" on Temporary Forever is from Suite for Orchestra No. 2 in B Minor, BWV 1067 7. Badinerie by Johann Sebastian Bach. The sampled part of this track can be heard as a song sample on 25 Bach Favorites.

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two-tone cheesecake

Posted on 14 October 2004 by J.M. Dodd

Graham cracker crust

  • 1 1/2 C graham cracker crumbs
  • 1/4 C granulated sugar
  • 1/2 C butter, melted
  • 2 ts unsalted shortening

Procedure

Combine all ingredients and mix thoroughly using fingers or fork until well blended and moist.

Grease 3/4 of the way up the sides and the entire bottom of a 9" springform round pan (without tube) with shortening.

Cover sides of pan with about 1 C of crumb mixture, having it come up to about 1" from top of pan, and press down with back of spoon. Pour rest of crumb mixture into bottom of pan, and using spoon, press down until smooth and compact.

Refrigerate while preparing filling.

Cream cheese filling

  • 1 lb cream cheese, warmed to room temperature
  • 1/2 C granulated sugar
  • 3 eggs, medium or
  • 3 eggs, large
  • 1 ts vanilla

Procedure

Combine all ingredients in order. With an electric mixer or heavy wooden spoon beat until smooth, about 2-3 minutes.

Pour first part of filling into crust; spread until smooth and uniform. Bake in preheated oven, 375F, for 25 minutes. Remove from oven, place on cake rack, and let stand at room temperature for about 15 minutes. Raise oven temperature to 475F.

Sour cream topping

  • 1 pt commercial sour cream
  • 1/4 C granulated sugar
  • 1 ts vanilla

Procedure

With a spoon mix these ingredients only until well blended.

When first layer has cooled for 15 minutes, with a large spoon pour second layer of filling over cooled first layer, starting from side to center. Spread evenly, as gently as possible. Bake in 475F oven about 10 minutes.

Remove from oven and let stand in room temperature on cake rack for 5-6 hours, or until completely cooled before removing cake from pan. When cold, go around sides of cake with a spatula or dinner knife, and remove cake carefully.

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south by southwest potato soup

Posted on 22 October 2004 by J.M. Dodd

Ingredients

  • 1 lb thick-cut bacon
  • 3-4 medium yellow onions, diced
  • 2-3 stalks celery, diced
  • 1 red bell pepper, diced
  • 4 C chicken or vegetable stock
  • 5 large russet potatoes, peeled and cut into 1" cubes
  • 2 ts salt
  • 2 ts cumin
  • 2 ts adobo seasoning
  • 1 ts cayenne pepper
  • 2 C frozen corn kernels
  • 2 C whole milk
  • 2 T parsley, dried

Procedure

  1. Slice bacon into 1/4" pieces. In a large cast-iron Dutch oven, fry the bacon until crisp. Use a wire strainer to remove bacon from pan and spread the cooked bacon pieces over paper towels to dry. Pour the remaining bacon grease from the pot into a heat-proof bowl to cool. Do not wipe out the pot.
  2. In the still-hot and greased Dutch oven, combine onions, celery, and red bell pepper. Sauté until soft and beginning to caramelize, about ten minutes.
  3. Add the potatoes and stock to cover. Cover the pot and allow to cook on medium heat for 30-45 minutes, or until the potatoes are soft and completely cooked through. Stir every 10-15 minutes, and add stock as needed.
  4. Add the salt, cumin, adobo, cayenne, corn, and milk. Stir until heated through; try to not let it boil.
  5. Add the parsley and turn off the heat.
  6. Use a potato masher to mash the soup to the desired consistency. I prefer to make it more of a stew than a soup.

Serving suggestions

  • bacon bits from cooking
  • green onions
  • cheddar cheese
  • sour cream

Sprinkle hot bowls of soup with bacon, green onions, cheddar cheese, and sour cream.

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