Sunday 10 April 2011

Hole Almond Lemon Tart & Portobello Mushroom Burgers


How could we have a grunge cooking/baking page without mentioning the illustrious HOLE? This installment is dedicated to my friend Jennie Stratton, who has provided me with the almond lemon tart recipe. She wanted Alice In Chains as her theme but it was already taken, so we agreed on a girly & fancy band-- Hole. You can't get any grungier OR girlier than baby doll dresses & smeared red lipstick

Where do I even begin with Hole? Fronted by the infamous Courtney Love, known for her antics and crackery, this band has its own niche within the grunge genre. It's also one of the only mainstream grunge bands with a female singer. Like most grunge bands, Hole is riddled with controversy-- the most publicized being Love's marriage to Nirvana's Kurt Cobain. He apparently hung out with the band alot, more than his own band, because he thought Nirvana sucked and Hole was really cool. There were rumors of him writing some of Hole's songs, which have been denied. Then there was the conspiracy theory about how Love actually murdered Cobain, instead of him taking his own life. Regardless, none of this matters when thinking about the music that Hole brought to us.

Keep in mind that Hole didn't really find their grunge sound until Live Through This. I found Celebrity Skin too poppy and Pretty On The Inside was a little too... punkish. We won't even get into Nobody's Daughter. Let's just say that having Kurt Cobain around was a great influence on Hole's sound as a grunge band.

Formed: 1989 in Los Angeles by Courtney Love and Eric Erlandson
Original Members: Courtney Love (vocals, songwriter, rhythm guitar), Eric Erlandson (songwriter, lead guitarist)
More Members:  Samantha Maloney (drums, percussion, 1998–2000), Melissa Auf der Maur (bass, backing vocals, 1994–1999), Patty Schemel (drums, percussion, 1993–1997), Kristen Pfaff  (bass, backing vocals, piano, 1993–1994), Leslie Hardy (bass, backing vocals, 1992), Jill Emery (bass, 1991–1992), Caroline Rue (drums, percussion, 1989–1992), Lisa Roberts (bass, 1989–1990), Errol Stewart (guitar, 1989 1990), Mike Geisbrecht (guitar, 1989)
Most noted sounds: Courtney Love's dirty wail, babydoll dresses, chainsmoking on stage and smeared red lipstick; noisy, punk-like sounds with abrasive lyrics.
Albums:
Studio Albums: Pretty On The Inside (1991), Live Through This (1994), Celebrity Skin (1998), Nobody's Daughter (2010)
EPs: Ask For It (1995), The First Session (1997), Awful: Australian Tour EP (1999)
Compilation Albums: My Body, The Hand Grenade (1997), Icon (2011)
Soundtrack Features: Tank Girl (Drown Soda), The Crow: City Of Angels (Gold Dust Woman-- Fleetwood Mac cover), Nowhere (Dicknail), Never Been Kissed (Heaven Tonight), Any Given Sunday (Be A Man), Crow: Salvation (It's All Over Now, Baby Blue), Jennifer's Body (Violet.... which I never undersood why they didn't use Jennifer's Body!!! weird.)

Probably the most popular/known Hole song...

Violet (Live Through This)

Almond Lemon Tart
Courtesy of Jennie Stratton :)

When making this tart, I used a glass tart thing. You can use a bottomless one or a pie tin or whatever really. Also, be sure to use fresh lemons! That lemon juice in a container does NOT taste the same. You will notice an amazingly tangy & fresh taste once you eat it-- that is totally because of the fresh lemons. This recipe has a wonderful contrast between the mellow, sweet but not too sweet almond crust and the tangy lemon. It's perfect for an after dinner dessert or a summer or spring treat!

Be very careful when placing the tart into the oven when you are going to bake the lemon mixture. If the mixture touches the almond crust, the crust will come out dark brown... hence why a couple places on my crust are brown, not beige.

If you are like me and hate squeezing lemons with your hands or with one of those little juicer things, get one of these badboys! Made my life so much easier and it is much quicker to get the juice out:


Prep Time: 20 minutes
Cook Time: 30 minutes for the crust, 35 for the whole thing
Ready In: about an hour

Ingredients

For the Crust:
  • 1/3 cup ground almonds
  • 1 1/4 cups all purpose flour
  • 3 tbsp sugar
  • 1/4 tsp salt
  • 6 tbsp warm butter 
  • splash of almond extract 
For the Filling:
  • 2/3 cup freshly squeezed lemon juice (I used about 2 and a half lemons to get enough juice)
  • 1/2 cup sugar
  • 3tbsp sour cream
  • 4 large eggs
Directions


To make the crust:
1. Add ground almonds, flour, sugar and salt and blend, blend, blend until it's blended.
2. Add butter and almond extract and blend until the mix becomes a coarse meal.
3. Place dough into 9-inch tart pan. Press into bottom and fold the overhang in to form happy thick outside crust!
7. Pierce it all over the place-- or it'll bubble up in the oven.. it might decide to do that anyway.
8. Bake til golden at 375 degrees, approx 30 minutes.
9. Remove from oven, let cool for a bit.


Dough before being peirced

Baked crust with unbaked lemon mixture
To make filling:
1. Whisk juice and sugar in a medium sized bowl.
2. Whisk in the cream, and then whisk in eggs one at a time.
3. Pour into crust.
4. Bake for about 35 minutes at 375 degrees. Be careful when putting it in! Don't spill the lemon mixture on the crust!
5. Let it cool, and then refrigerate it for about two hours.

Jennie's advice was: "garnish with lemon slices!! Add berries on top for extra fanciness!!" And she was right. I added the garnish and blueberries and people thought it was way more work than it actually was. 

Here's another beaut to listen to while making this recipe:

Jennifer's Body (Live Through This)

Portobello Mushroom Burgers


Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes

Ingredients

  • 4 portobello mushroom caps
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon minced garlic
  • salt and pepper to taste
  • 4 (1 ounce) slices provolone cheese
 Directions
  1. Place the mushroom caps, smooth side up, in a shallow dish.
  2. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
  3. Preheat grill for medium-high heat.
  4. Brush grate with oil.
  5. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently.
  6. Top with cheese during the last 2 minutes of grilling.
Top like a burger-- use an aoli, spinach, onions, red pepper, whatever! A perfect substitution for meat.

Credit In The Straight World, Live (Live Through This)
Celebrity Skin (Celebrity Skin)

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