Asparagus Snoop

About the music: You may not associate Snoop Lion with a hearty asparagus soup, but trust us, if he were here right now he would fully endorse this big fat bowl of greenery. We have supplied you with 10 of rap’s classic tracks to get you in the mood. Maybe it’s because we still want to feel like a thug while making soup, or maybe it’s because Snoop called me up and told me to do it. The truth is you will never really know, so press play, and understand the power of asparagus snoop.

Serves: 6
Prep time: 40 minutes

3 bushels asparagus, ends trimmed and spears cut into 2″ pieces
5 cups low sodium chicken broth (or vegetable for the veg’s)
2 Tbsp. olive oil
1 medium onion, diced
2 garlic cloves, minced
1 tsp. Kosher salt
1/4 tsp. dried thyme
1/4 tsp. dried basil
4-5 sprigs fresh parsley
sprinkling of grated parmesan (optional)



First, pour yourself a nice Gin and Juice, like Snoop would do before making his asparagus soup. Heat olive oil in soup pot (must be big enough for all the asparagus!) over medium-high heat. Add garlic and onions and sauté until softened, about 2 minutes. Add asparagus pieces and sauté 8-10 minutes more to soften the vegetables, stirring frequently. Add chicken broth, salt, thyme, basil, and parsley, and bring to a boil. Reduce heat and simmer about 15-20 minutes or until asparagus is soft enough to purée. Remove from heat and transfer in batches to a blender or food processor. Purée the soup until smooth and return to the pot. Reheat and taste to adjust seasonings. Serve with a sprinkle of parmesan, or olive oil and fresh parsley, or a sprinkling of these hot hip-hop beats.

This recipe is actually brought to you by our Funky Fam over at FancyFunk.  So head on over there to get into the real party!

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).

Spicy Turkey Lettuce Wraps

About the music: We realized that we didn’t really have many asian dishes on our site, so when we were looking for music to pair with this delicious treat we thought that we should also choose an underrepresented genre on the site as well. We decided to go with some soulful wobbly jams, a few of wich lean more towards dub-step, and the rest are, well, just wobbly.

Serves: 4-5
Prep time: 45 minutes

2+ Tbsp peanut oil or vegetable oil
1 small minced red onion or 4-5 shallots
2 Tbsp minced garlic
2 Tbsp grated ginger root
1 1/2 lbs. ground turkey
4 Tbsp soy sauce
2+ Tbsp Chile Garlic Sauce
1 tsp fish sauce
1 cup chopped fresh cilantro
1/3 cup chopped peanuts
1 large head butter lettuce


Like all recipes on this site, chop all things that are good first. So chop your onion and set aside. Peel the ginger, then mince finely. Heat a large skillet with peanut oil, add the onions and sauté for about 2-3 minutes then add ginger.

Next, add the ground turkey breaking apart with your fingers as you add it. Then add the soy sauce, chili garlic sauce, and fish sauce. Cook until the turkey is brown and crumbly and sauce has reduced slightly.

While this is cooking, chop your cilantro, and put peanuts in food processor to chop. You can do this without a food processor but that would be like using a typewriter when you have a laptop… Wash and spin dry your lettuce.

When turkey is done, add the cilantro and cook for 1-2 more minutes. Serve the filling, peanuts, and lettuce separately and let people choose their own delicious ratio of fillings and toppings.


Photo credit: Melanie Makes

  • Kristen Ilsabe Redd

    For some reason I can’t pin or tweet this????