Marti's Music Kitchen
Marti’s Music Kitchen is the Fun Music and Food Podcast - Where Anything Can Happen with host, Jazz Singer-Songwriter and Producer, Marti Mendenhall. The podcast episodes are just a kick to listen to, sometimes with live performances, a ton of laughter and lots and lots of amazing food! Check out interviews of musicians, chefs, food-lovers and creative people - sometimes cooking and even singing on the air!The philosophy is that food and music are the two things that bind us together as people. That’s the really great thing about this show. The diversity of guests – of shared experiences – of the many, many different views of food. Marti delights in the discovery of each interview, the surprises and the tremendous creativity of each dish. The food experience is an adventure in itself. Search out some of these interviews! Jazz Songstress Tahirah Memory, Zia McCabe of the Dandy Warhols, Mark Bitterman from the International Bitterman Salt Co and The Meadow and Naomi LaViolette. Special thanks to patrons of this podcast - you keep us going strong! If YOU want to support this creative endeavor and future cookbooks, join the fun at http:/Patreon.com/MartiMendenhall Check Out the website: http://MartisMusicKitchen.net
Marti's Music Kitchen
Suzanne Nance – Quiche Lorraine with Hashbrown Crust: MMK EP14 Singing and Life On The Road
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Marti Mendenhall
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On this special Valentine’s Day edition of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … my guest is Portland’s Queen of Classical, Suzanne Nance. She is an award-winning broadcaster, amazingly talented soprano, President and CEO of All-Classical Portland and host of Sunday Brunch. Suzanne has a passion for cooking, and will share her own recipe for a delicious Quiche Lorraine with a special hash brown crust.“I was thinking, you know, why not make quiche, and why not make it friendly for our gluten-free friends. … I’m not a gluten-free person, but I have so many friends who are…. So the idea of a hash-brown crust… it’s healthier, and it’s really tasty and it’s gluten-free!”As an added treat, Pianist, David Saffert will be joining us in the kitchen, so we have a LIVE performance from this down-to-earth Anti-Diva Diva! AND Suzanne and Marti team up for a Jazz and Scat Duet!! What are Suzanne’s tips for making the perfect quiche? And what’s behind her love of driving? Tune in to hear her stories of food, music and life-on-the road.https://www.oregonwinepress.com/classic-pairingshttp://www.suzannenance.com/index.phphttps://www.allclassical.org https://www.facebook.com/DavidSaffertPiano/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhallhttp://OregonMusicNews.comSuzanne Nance’s Hash Brown Crust Quiche Lorraine:Ingredients: Hash Brown Crust1 package (1 pound) frozen, organic hash brown potatoes, thawedShredded cheddar cheeseGrated parmesan cheese1 eggSalt and pepperQuiche Pastry for a one-crust nine-inch pie 4 strips bacon1 onion, thinly sliced1 cup Gruyère or Swiss cheese, cubed¼ cup grated Parmesan cheese4 eggs, lightly beaten2 cups heavy cream or 1 cup each milk and cream¼ teaspoon nutmeg½ teaspoon salt¼ teaspoon freshly ground pepper Tabasco sauce to tasteDirections: Hash Brown CrustPreheat the oven to 400°F. Defrost hash browns and squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, cheese(s), 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat mixture into bottom and up sides of prepared pan. Reduce to 375°F and bake until set, 20 to 25 minutes, until sides turn to golden brown crisp!Quiche Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.#SuzanneNance #AllClassical #MartiMendenhall #DavidSaffert #QuicheLorraine