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MMK S3-43 Jenny Conlee On Borshch Gardening and the Accoridon with a Live Performance
Manage episode 332995877 series 2982973
תוכן מסופק על ידי Marti Mendenhall. כל תוכן הפודקאסטים כולל פרקים, גרפיקה ותיאורי פודקאסטים מועלים ומסופקים ישירות על ידי Marti Mendenhall או שותף פלטפורמת הפודקאסט שלהם. אם אתה מאמין שמישהו משתמש ביצירה שלך המוגנת בזכויות יוצרים ללא רשותך, אתה יכול לעקוב אחר התהליך המתואר כאן https://he.player.fm/legal.
Welcome to Marti’s Music Kitchen, the Fun Music & Food Podcast where anything can happen! Today, we’re in the kitchen of Portland legend Jenny Conlee, who you might know from The Decemberists or any number of other ventures on the side (The Minus 5, Casey Neill and the Norway Rats, Black Prairie etc); but on this episode of Marti’s Music Kitchen, she’s also a gardener, a self-proclaimed music geek, and chef.
As Jenny tells stories about being on tour, her family, and so much more, she’s also going to walk us through cooking Borshch, packed with fresh veggies straight out of her garden.
Listen along to learn some cooking hacks, experience stories, and hear some great live music on this episode of Marti’s Music Kitchen!
RECIPE
ingredients:
2 lbs uncooked red beets, peeled
2 carrots
2 celery sticks
3 tbsp. butter (or olive oil for vegan soup)
2 onions
2 garlic cloves chopped
4 tomatoes, peeled, seeded and chopped (or a 12oz can of diced tomatoes)
1 tea ball or piece of muslin tied with a string
1 bay leaf
4 cloves
8 peppercorns
5 cups veggie broth
1 lemon, juiced
salt and pepper
optional: sour cream, dill, and boiled eggs for garnish
Cooking:
1. Chop the beets, carrots, and celery into small pieces.
2. Melt the butter in a large pan, add the onions and cook over low heat for 5 minutes
3. Add the beets, carrots, and celery and cook for 5 more minutes, stirring occasionally.
4. Add the garlic and tomatoes to the pan and cook while stirring for 2 minutes.
5. Place the bay leaf, cloves, and peppercorn in a tea ball or piece of muslin.
6. Add the tea ball to the pan with the stock.
7. Bring to a boil, reduce heat and simmer covered for 75 minutes.
8. Stir in the lemon juice and season with salt and pepper.
9. Garnish how you like.
This soup makes 8 big servings and can be served hot or cold.
Jenny Conlee:
https://www.facebook.com/JennyConleemusic/
Marti’s Links!
http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook!
https://martimendenhall.com/cookbook-store.html
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