Landsman Noodle Soufflé

About the Music: If there was one iconic dish of my childhood it would be Noodle Souffle – or just Noodle Pudding as it’s more commonly referred. My mom made it constantly and the recipe you see before you has been passed down and tweaked from generation to generation. Actually, this recipe appears in a cook book my aunt published in Montreal a few years back. Since this dish transports me back to when I was 7, we figured that it would be fitting to pick music our parents would have been playing in the kitchen during that time period. I hope this dish, and its accompanying tunes take you back to the good old days when food just appeared before you and you never had to make it yourself.

Prep time: 30 Minutes
Cook Time:35 Minutes – 1 hour
Serves: 12

1 lb Broad egg noodles
8 Large eggs, separated
1 1/2 lbs (680g) cottage cheese
2 Cups sour cream
1 1/2 Cups white sugar
1/2 tsp salt
Zest of 2 lemons
1 Stick o’ butter




Preheat the oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan or a dozen ramekins if you really want to get fancy with it. In a large pot cook the egg noodles according to the package – make sure they are a little al dente. Drain and rinse the noodles in cold water, return to pot and set aside.

In a large bowl cream together egg yolks, cottage cheese, sour cream, sugar, salt, zest and butter. Add half of the cheese mixture to the noodles and pour the creamy goodness into whatever container you chose for baking – filing about half way up. In a large bowl, beat the egg whites whole a while until the frothy part becomes a little more stable, its referred to as soft peaks. Mix the beaten eggs with the remaining cheese mixture and pour on top of the noodles.

Bake for 1 hour or until golden brown (35 minutes for ramekins).

Funkalicious Chicken Piccata

About the music: This dish is delicious, I mean really delicious. So to put it simply, we just wanted to match the awesomeness of this recipe with some equally stellar tunes. Nothing fancy, just like the dish. We start off with a personal favorite, The Menahan Street Band, continue of with a little Ali Love and then make a nice Crazy P finish. That’s it, enjoy.


Serves: 4
Cook time: 25 minutes

3 chicken breasts, butterflied and pounded thin
salt and pepper to taste
3 tablespoon olive oil
3 tablespoon butter
2 clove garlic, chopped
1/3 cup dry white wine
2/3 cup chicken broth
1 lemon, juice
1 teaspoon honey
3 tablespoons capers
1 tablespoon parsley, chopped
How ever much pasta your heart desires


This recipe is pretty simple and if you execute it properly, which isn’t very hard, it is down right delicious. To get things started, fill a pot with water and heat it up, you can always have it boil lightly if your not ready to put the pasta in when the water starts to boil. Next, put about one tablespoon of oil and half of the allotted butter into a pan and get it nice and hot over medium heat.

While this is happening, lightly dredge your chicken in flour and fry it in the pan until golden brown, about 2-3 minutes a side. Unless you have a really enormous pan, you may need to do this in two rounds (this is where the rest of the oil and 1 more tablespoon of butter come into play). Once all of the chicken is cooked through, it’s probably time for that spaghetti to take a bath in the boiling water. Throw the chopped garlic into the pan and saute it for about a minute, until fragrant. Then pour your wine into the pan and deglaze it…like Randy Marsh.

Add the broth, honey, capers and lemon juice to the pan and bring the mixture to a simmer. Let it all simmer down nicely until it has reduced by about half, about 3-5 minutes, and then add your chopped parsley and remaining butter to the pan and give it a nice little stir. Lastly, your going to put the chicken back in the pan, once the heat is off, and toss it around in the delicious mixture.

Hopefully you remembered to take your pasta out of the boiling water cuz it’s time for plating. Lay down a nice portion of pasta on the plate, top it with a chicken breast, and smother it all in sauce. There, you’re done, and by god your about to be amazed with how tasty it is.

Photo Credit :

Roasted Peanut and Kale Slaw

About the Music: This recipe is crisp and refreshing. It gives off those bouncy vibes that makes you want pick up your spoon and start jamming out on the mixing bowl. With that in mind we have assembled some tunes to really get you bouncing around the room. Its got an electro base with a nu-disco accouterments from artists old and new. The Fake Blood song is one of my favorite tracks ever, and Mylo needs no introduction. So let Azari and III get you in the mood and Chromeo and Boys Noize help you get through some cabbage shredding.

Serves: 6-8
Prep time: 30 minutes

1 large head Napa Cabbage
1 bunch kale
1/2-1 cup peanuts, pan roasted
2 tbsp peanut butter
4 tsp soy sauce
2 tbsp sesame oil
1/2 cup rice vinegar
1/2 cup canola oil
2 tbsp sugar
1/2 cup chopped cilantro
salt and pepper to taste



So my bro dad and I went to Denver to do a little Christmas shopping last week, you know, at Cherry Creek Mall where the serial shoppers come in droves to just spend the shit out of their money. It was overwhelming to say the least. Some good did come of it however. We had a fantastically heady lunch at Cherry Creek Grill, a staple of Denver eateries. Whilst there I indulged myself in a peanut slaw that they had created. It was god damn delicious. Needless to say, I took it upon myself to recreate this dish to the best of my ability and surprisingly I succeeded. Hell, I killed it.

Cabbage can get a little old, so I added kale to this to give it a little extra flare. That also means that i had to do a little extra work. First, tear the kale off the stalk and put it in a gallon freezer bag with about 3 tbsp rice vinegar, 2 tbsp soy sauce, and a little sesame oil. Leave in the fridge for the next 20 minutes while you make everything else. Kale is kind of tough so leaving it in a bag with the oil and vinegar helps soften it up a little.

Next, strip your cabbage however small you want it to be, and throw it in a bowl with the shopped cilantro. You can also roast your peanuts now for an eventual combining moment.

In a mixing bowl combine the soy sauce, sesame oil, peanut butter, salt and pepper, and vinegar. Whisk together until relatively smooth (depending on the peanut butter you use this may not be an exact science). Then slowly pour in the canola oil while mixing to make sure it emulsifies.

Take the Kale out of the fridge and shop into something that resembles slaw size pieces. Combine it with the cilantro, cabbage, and peanuts.

Pour your peanut buttery concoction over the slaw and mix well. Add salt and peps as desired. This dish is the bomb, we had it with our homemade chicken pot pie.