It's funny how an album can slip through the cracks, only to be picked up over a year later and heard in a completely different light. One nice plus of having a blog is that it can serve as a personal repository of memories, impressions, and regrets. The best part? I can Google search my brain. Over a year ago, I was obsessing over "Taking the Farm," a song by The War on Drugs, a Philly-based band that formerly had Kurt Vile as an active member (Sounds like he's on indefinite hiatus). Although I loved that track to death, I don't think I'd ever made it through Wagonwheel Blues in its entirety.
Things have changed since then, and now I almost exclusively listen to albums, rather than a bunch of singles or one-off tracks from several artists. With Monday's announcement of The War on Drugs' forthcoming EP and the stunning "Comin' Through," I decided to give Wagonwheel Blues a much-needed revisit. To my surprise, I took to the album immediately. During this revelatory moment, I realized that the band was probably performing onstage at the Knitting Factory. Fortunately, I saw that they were playing another Brooklyn show the following day, right around my neighborhood. Some things are just meant to be.
For a mainly Kurt Vile fan, seeing The War on Drugs for the first time feels like entering a strange, alternate universe. Frontman Adam Granduciel and drummer Mike Zanghi are members of the Violators, the backing band for Kurt Vile, but the guys seemed much more in their element as The War on Drugs. With a style that's reminiscent of Bob Dylan, Granduciel has a love-it-or-hate-it voice that fits in perfectly with my understanding of the band: a modern, experimental take on Americana. As a live band, The War on Drugs delivered a near-perfect balance of precision and new interpretations, something that I've always felt that KV struggled with in his shows. During their set, The War on Drugs unveiled some new tunes, including the organ-driven "Baby Missiles," my current favorite off the Future Weather EP. But, they were sure to bring out old favorites like a less hazy rendition of "Taking the Farm" and an extended, jammy version of "A Needle In Your Eye #16."
Ultimately, I am amazed by the band's ability to create a complex sound from rather simple parts. I could spend hours trying to break down the devastatingly beautiful melodies into their layers, and I discover something new every time I listen. I have to admit that the lack of harmonica for this show was a bummer for me, especially for a song like "Arms Like Boulders," which opens with a great solo line. I can only imagine what The War on Drugs could sound like if they added a third guitarist, but I'm pretty sure that they would melt faces.
For those of you who haven't been to The Rock Shop yet, the "venue" part is pretty small, kind of like the Pianos showroom. Like Pianos, the sound at The Rock Shop is pretty incredible and can get surprisingly loud. I am a fan.
Future Weather will be released on October 28. It looks like The War on Drugs is hitting Virginia and North Carolina in the next couple of weeks, so definitely check them out if they roll through your town.
Comin' Through - The War on Drugs
Show Me The Coast - The War on Drugs
September 2, 2010
The War on Drugs - The Rock Shop 08.31.10
August 5, 2010
Sweet Corn Ice Cream
Out of my ice cream experiments thus far, this sweet corn ice cream is one of my favorites. It's like a sweet, frozen creamed corn. This recipe is very rich, so feel free to add more milk. I didn't do a great job of removing the solid corn puree, but the ice cream tasted fine with a little bit of corn texture. The tricky part of this custard mix was determining when it was finished cooking. The corn puree makes the base very thick to begin with, so it was hard for me to use the spoon trick. I would recommend using a thermometer.
Sweet Corn Ice Cream
Adapted from Epicurious/Gramercy Tavern
Yield: Makes a scant quart
4 ears fresh corn, shucked
2 cups milk
2 cups heavy cream
3/4 cup sugar
9 large egg yolks
1. Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, cream, and 1/2 cup of the sugar. Bring the mixture to a boil, stirring, then turn off the heat. Using an immersion mixer or a blender, puree the corn kernels (not the cobs). Infuse for 1 hour.
2. Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Temper the eggs and return the mixture to the pan. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
3. Pass the custard through a fine sieve, pressing down hard on the solids, discard solids. Let the custard cool, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer's directions.
August 4, 2010
Corn Chowder with Bacon and Basil
My wonderful new office space organizes a weekly CSA delivery, and I am reaping the benefits. Although I haven't signed up for a share since we're moving to a new office in a couple of weeks, I have been helping myself to the free leftovers. For the past two weeks, the leftovers have been corn, a Midwesterner's best friend. Growing up in Illinois, I went to a corn festival every year, not by choice. The forced attendance pretty much ruined corn for me, but my love for corn has been recently reignited. In fact, I'm eating a corn salad while I'm typing up this post.
While looking around on Tastespotting, I came across a delicious-looking picture for a summer corn chowder. For a chowder with bacon, this soup is surprisingly light. A vegetarian version would have been tasty, but the smokiness from the bacon really sold me.
Corn Chowder with Bacon and Basil
Adapted from Bitchin' Camero
Serves 4
5 slices pepper bacon, cut into strips (regular is fine too)
1 small yellow onion, diced
2 medium red potatoes, diced
4 ears of corn, shucked
1 1/2 cups chicken stock
1 cup slim milk
1 tablespoon. salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 bunch basil leaves, thinly sliced (chiffonade)
1. Set a large pot over medium heat and add the bacon. Cook until all of the fat is rendered and the bacon turns golden and crisp, about 8 minutes. Remove the bacon to a paper towel with a slotted spatula or spoon. Leave the bacon fat in the pot.
2. Add the onions and potatoes to the pot and cook, stirring occasionally to prevent sticking, until the onions turn translucent, about 10 – 15 minutes. Add the corn and stock and use a wooden spoon to deglaze the bottom of the pot. Let simmer for an additional 5 – 10 minutes.
3. Remove from heat and stir in the milk. Using an immersion blender or food processor, pulse the soup a few times to thicken, but avoid making it too smooth.
4. Return to low heat and add the salt and pepper. Taste and adjust the seasoning as needed.
5. Ladle into bowls and top with the bacon and basil ribbons.
August 2, 2010
Kimchi Bacon Mac and Cheese
Whenever Mama Kim rolls into town, I can guarantee that there will be at least one large Ziploc bag of kimchi with her luggage. So, what do I do with all the kimchi? Kimchi stew, spicy tofu, cold noodles, and pancakes are usually what I turn to when I need to use my super fermented kimchi. Recently, I had a glorious idea for a dish that calls for kimchi. Take a basic mac and cheese, add kimchi and bacon, and you've got yourself a new Korean-American classic. Seriously, how is this not already a trend? Although it sounds strange, cheese complements Korean flavors really well. I've seen it in ramen and kimbap, so a kimchi mac and cheese seemed like a natural combination.
This kimchi bacon mac and cheese is dangerously delicious. The combination of rich cheese, salty bacon, and sour kimchi is unlike anything that I've ever tasted, and I'm finding it hard to exercise portion control. You have been warned.
Kimchi Bacon Mac and Cheese
Mac and Cheese Base Adapted from Martha Stewart (via Smitten Kitchen)
Serves 6
1 1/2 cups kimchi
6 slices bacon
3 1/2 tablespoons butter
1 cup breadcrumbs
2 3/4 cups milk
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 1/4 cups grated sharp white cheddar cheese
1 cup (about 8 ounces) grated Gruyère
1/2 pound elbow macaroni (I used whole wheat)
1. Preheat oven to 375°F. Squeeze kimchi to remove excess juice. Dice into small, 1/2 inch pieces.
2. Cook bacon in a skillet until crispy. Remove bacon with a slotted spoon and pat with paper towels. Cook kimchi in remaining bacon fat over medium heat until slightly tender, about 4-5 minutes.
3. Warm the milk in a medium saucepan over medium heat. Melt 3 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
4. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
5. Remove the pan from the heat. Stir in nutmeg, black pepper, cayenne pepper, 1 1/2 cups cheddar cheese, and 3/4 cup Gruyère. Add the bacon and set the cheese sauce aside.
6. Cover a large pot of water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni and kimchi into the reserved cheese sauce. If desired, salt to taste.
7. Melt 1/2 tablespoon butter in a skillet and toast breadcrumbs until golden.
8. Pour the mixture into the prepared dish. Sprinkle the remaining 3/4 cups cheddar cheese, 1/4 cup Gruyère, and the breadcrumbs over the top. Bake until golden brown, about 20-30 minutes. Transfer the dish to a wire rack for 5 minutes; serve.
July 19, 2010
Meatless Monday: Mango and Black Bean Quinoa Salad
Who needs gluten or meat when there is quinoa? I was introduced to quinoa less than a year ago, but it's already become a staple in my kitchen. Although I have all the varieties in my pantry, I prefer the soft and fluffy white quinoa. Lucky for me, it's something like $2.37/lb at the Coop. For that price, I will endure all the general ridiculousness that comes with being a working member.
Because of the sweltering weather and lack of air conditioning in my apartment, I have been trying to minimize my use of the oven and stove. So, this means that I have been experimenting with salads, cold soups, and frozen desserts. As much as I love eating this quinoa tabbouleh, I needed to branch out and try something new. One of my favorite cooking blogs, Closet Cooking had a great recipe for a Tex-Mex quinoa salad with mango and black beans, and it's a perfect choice for Meatless Monday.
Mango and Black Bean Quinoa Salad
Adapted from Closet Cooking
Serves 4
1 cup dry white quinoa
1 large mango (pitted, peeled and cut into bite sized pieces)
1 red bell pepper (cut into bite sized pieces)
1 cup black beans (rinsed)
1 jalapeño pepper (finely chopped)
1 green onion (thinly sliced)
1 handful cilantro (chopped)
2 tablespoons olive oil
1 lime (juice and zest)
1 teaspoon cumin
Salt and pepper to taste
Directions:
1. Rinse the quinoa under cool water. Bring 2 cups of water to a boil with the quinoa in a medium sauce pan. Add 1/2 teaspoon of salt. Turn down the heat to medium-low, cover, and cook until the quinoa is fluffy and chewy, about 20 minutes. When the water has almost evaporated and the germ has separated from the seeds, remove from heat and let stand 5 minutes.
2. Cool the quinoa to room temperature. This will allow the dressing to coat everything, and little will be absorbed by the quinoa.
3. Mix the olive oil, lime juice and zest, cumin, salt and pepper in a small bowl.
4. Mix the quinoa, mango, red bell pepper, black beans, jalapeño, green onion, and cilantro in a large bowl.
5. Pour the dressing over the salad and toss to coat. Salt to taste.
July 15, 2010
Candy Claws - Glasslands Gallery 07.14.10
Glasslands Gallery must be one of the hottest venues right now. Seriously, the place doesn't have any air conditioning. I'm used to living without A/C, but those who aren't should mentally prepare themselves before entering. A sweltering room isn't ideal for most acts, but I felt like it worked for Candy Claws. The heat-induced delirium almost seemed like an intentional addition to their hazy musical dreamscapes.
Originally a duo, Candy Claws has now expanded to include eight members for their live shows. I would guess that the median age of the band is around 20, making this another band that reminds me of how little I've accomplished in my life thus far. Candy Claws recently lost their gear in a scary car fire, but they are trekking on with their tour.
Even with makeshift, borrowed gear, Candy Claws was able to create an eerie, ethereal atmosphere, walking the line between dream and nightmare. This isn't a dream where bunnies and teddy bears frolic together in a green meadow under a rainbow. Rather, their music also captures elements of confusion and anxiety, resulting in a complex view of what happens when we close our eyes for the night. I think that it's rare to find transportive music, and Candy Claws continues to impress me with their ability to paint another world with their sounds. I highly recommend that you check them out if they're passing through your town.
Candy Claws' second album Hidden Lands will be released on August 3 and can be pre-ordered at twosyllable records. Apparently, the album is a musical companion to Richard M Ketchum's book, The Secret Life of the Forest.
Silent Time of Earth - Candy Claws
