May 20, 2013

Introducing… Rolling Spoon!

Rolling Spoon Bourbon Blondies

My friend Julie is one awesome woman. She runs this great website, Dinner with Julie, is an editor, author, and rockin’ mama. Recently she and a friend started this great website, Rolling Spoon. As a music fan I am super excited that someone has finally decided to contact cooking with rock’n’roll. They go hand in hand! Today Julie is stopping in for a quick interview to introduce her site and give us some hot tips for great food and musical pairings.

1) I love the inspiration for this site! Do you always have a play list going when you cook? What are some of your favorite musical/food pairings?

I don’t always have a play list.. but my husband is a musician so music is virtually always on at home. I like cooking to upbeat stuff, and tend to go for the nostalgic, like the GoGos, Blondie, or even ABBA!
2) Given the audio component of this will you be giving us advice on what music to pair with your new groovy recipes?

We’re going to chat with chefs and food writers to ask what’s on their playlists – it’s as interesting to learn what chefs listen to as it is to learn what musicians like to eat!

3) How do you find new chefs/musicians to interview? Do you find that music and food are inextricably intertwined?

I know so many chefs, and Elizabeth knows so many musicians! Actually, I know a lot too…. we’re certainly not short of connections or ideas. And we’re meeting plenty of bands we’ve been fans of but don’t know personally – it turns out everyone loves talking about food! It’s so personal, and a common bond – something we all can relate to. What better way to get to know your favourite bands than getting a peek into their fridge? Or sitting down for a meal with them? Or getting into the kitchen and cooking together?

4) What kind of great content can we expect to find on the site as it grows?

We have so many ideas – we’re just trying to make sense of them and try to organize everything on the site in a cohesive way! We have recipes inspired by bands/albums/songs, and contributed by some well-known musicians. We have interviews, how-tos, playlists and embedded videos.. and will soon start hosting dinner parties and documenting them. This summer, I’m determined to cook with Pat Benetar when she comes to town.

5) Can you share one of your favorite recipes and songs?
I love Blondie – her song Eat to the Beat was part of the inspiration for Rolling Spoon! And so I must share a blondie recipe… {see below}
6) If you could listen to one band while eating one meal what would each be?

Right now? Hmmm.. I’m really into Volbeat, a Danish band we met last month to do our very first Rolling Spoon interview! And I could really go for a pizza – wood-fired and chewy, with extra cheese. And a hot fudge sundae for dessert.

7) {fill in the blank}… what makes me a Rolling Spoon.

A love of food and music…


Bourbon Blondies with Pecans & Chocolate Chunks

adapted from Patent and the Pantry and Family Bites


½ cup butter, melted
1 cup packed brown sugar
1 large egg
2-3 Tbsp. bourbon or whiskey
1 tsp. vanilla
1 cup all-purpose flour
¼ tsp. salt
½ cup chopped chocolate chunks or chips (optional)
½ cup chopped walnuts or pecans


Preheat the oven to 350F and butter an 8×8-inch pan or line it with parchment paper with extra hanging over the sides (which makes for easy removal and slicing).

In a medium bowl, stir together the butter and sugar, then add the egg, bourbon and vanilla, stirring until smooth. Add the flour and salt and stir until almost combined; add the chocolate and pecans and stir just until blended. Spread into the pan.

Bake for 25 minutes, or until the edges start to pull away from the sides and the middle is set. Cool at least slightly before cutting into squares.

Makes 9-16 blondies.

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