Author: CircleMe

The next big thing from Belgium

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ultrasone

Ultrasone (read her other news) could be Belgium’s next big thing. The DJ duo of Igor Vicente and Vernon Bara are long established on the club scene after making their first studio recording in 2011 with the track “Don’t FeelThis Way” turning them into household names at least in the dance music community. The tune came out in Visionquest 2011.

Their follow up album Breathe N Pop became even hotter and it’s now what they’re most known for. They’ve since had tracks with other labels including Hot Creations, Cityfox,Maison D’Etre, and Supplement Fact.

So hot they are, they’ve been playing gigs at The Flying Circus at Sankeys Ibiza all season.

The two came together after meeting and playing together at a few parties and then came into studio to pair up and the rest as they say is history.

Afterwards, they wanted to use a pseudonym and decided on the name after spotting a pair of Ultrasone headphones on a table and decided that the moniker would work.

The sounds of Ultrasone can be heard on SoundCloud and will take up a residency at Café D’Anvers and Fuse – club of Igor soon.

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Mushroom Risotto, creamy mushroom rice

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mushroom_risotto

Risotto (read here other news) that favourite of Italian dishes made into a creamy classic can be served with a variety of accompaniment including meat, vegetable, or fish. This is the Mushroom Risotto.

To make you need 1 tablespoon olive oil, 3 small onions, finely chopped , 1 clove garlic, crushed , 1 teaspoonminced fresh parsley, 1 teaspoonminced celery, salt and pepper to taste ,  1/2 cupssliced fresh mushrooms, 1 cup whole milk , 1/4 cup heavy cream , 1 cup rice, 5 cups vegetable stock , 1 teaspoon butter , and 1 cupgrated Parmesan cheese.

To prepare, first heat olive oil in a large skillet over medium-high flame heat. Saute the onion and garlic in olive oil until onion is tender and the garlic is lightly browned.

Remove the garlic and add the parsley, celery, salt, and pepper and cook until the celery is tender. Next add the mushrooms and reduce the heat to low, and continue cooking until the mushrooms are soft.

Pour in the milk and cream into a saucepan and add the rice. Heat until it simmers and then stir in the vegetable stock into the rice 1 cup at a time, until it is absorbed.

After the rice has been cooked, add the butter and Parmesan cheese, and remove from heat.

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Top five music festivals to attend in October

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Some great music festivals will be happening in the month of October and this is your guide to the top five ones to attend according to Resident Advisor.

The Amsterdam Dance Event takes place from October 16 – October 21 inAmsterdam. The line up will feature over 1,700 artists with acts such asObjekt, Prosumer, Mathew Jonson, Ricardo Villalobos, I-F, and Dave Clarke.

Number 2 on the list is the Unsound festival from October 13 – October 20 inKrakow, Poland. Look out for the likes of White Material crew, Golden Pudel resident Helena Hauff and Anthony Naples onboard.

Head to Bristol in the UK on October 12 for the UK Bristol festival with its house music and bass; Over 60 acts line up there and look out for names like Nicolas Jaar and Moderat as well as Hyetal and Outboxx.

The Robot festival takes place in Bologna, Italy from October 2 to 5 and is number 4 on the list. The festival will feature acts such as Cosmin TRG, Pantha Du Prince, Seth Troxler, Tim Hecker, and Tropic Of Cancer.

Last but not least, from October 23 to 25 you can head to Graz, Austria for theDom Im Berg festival where you will hear the sounds of Peverelist, Powell,Vakula, Delroy Edwards, XOSAR and Ron Morelli. With festivals spread out from week to week, you will be dancing all October long.

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Chili Relleno Casserole, tangy one pot meal

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chili_rel

The casserole (read here other news) is an ideal meal because it requires only “one pot” cooking. The Chili Relleno Casserole brings with it a blend of flavours and tang which help to make it interesting for a quick family meal.

You will need 2 cans of whole green chilis, drained, 1 pound of shredded Cheddar cheese,4 eggs , 2 tablespoonsall-purpose flour, 1/2 cans of evaporated milk , 1 poundshredded Monterey Jack cheese, and 2 cans green enchilada sauce.

First preheat and oven to 400 degrees F and grease a 9×13-inch baking dish.

Next, split open the chilis and spread half the amount into the bottom of the baking dish. Add the shredded Cheddar cheese and top with the remaining chilis.

Next whish the eggs evaporated milk, and flour and pour the mixture over the prepared chilis and cheese.

Once finished, put the baking dish in an oven and bake for about 30 minutes or until set. Remove the casserole from the oven and add Monterey Jack cheese. Pour the green chili salsa on top and place in the oven for a further 15 minutes or until cheese is melted.

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Psychemagik could become archivists

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Psychemagik
The UK duo Psychemagik (read here other news) are on the road to becoming real archivist by the looks of things.

The duo have been collecting some priceless pieces of music and selling their records to Soulwax and The Chemical Brothers.

According to group member Danny McLewin Soulwax is always looking for things to work with and are also very much into archives. The group has an extensive collection of styles of mixes and Psychemagik themselves are collectors of various styles of music.

Among their favourites? Italo, psych disco, and music from Bollywood. Electro is also in the bag.

And McLewin admits that he would like to become an archivist himself somewhere down the line if they collect enough records with great help from the Internet.

He has collected works from David Axelrod and Kenny Rankin. He has bought as many as seven of Rankin’s records.

“It really comes down to money”, says McLewin. “There have been albums I’ve spent years looking for and then when I find them it’s been overwhelming because you’ve been looking for so long”.

“I wouldn’t merit a record having more value because it’s rare, though. People do that but a dollar bin record is just as valid”.

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Tortellini with Peas and Prosciutto, a dish with a difference

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Tortellini with Peas and Prosciutto_12.tif
What could be more eye catching than ring-shaped pasta? Tortellini (read here other news) those little circles of meat or cheese-filled pasta – livens up any plate.

They are sometimes called belly-button pasta and can be an interesting switch from spaghetti and fettuccine and regular shaped pasta choices

To make the tortellini you need salt, 1 pound meat-filled tortellini, 2 tablespoons extra-virgin olive oil, 4 ounces prosciutto, finely chopped, 3 cloves of garlic, thinly sliced, 1 tablespoon tomato paste, ¼ cup heavy cream, 1 cup peas, 2 tablespoons fresh parsley, and ½ cup grated parmesan cheese.

To prepare you first heat a large skillet over a medium flame and heat oil and prosciutto and cook until it’s crisp.

Add 1 cup of pasta water and simmer for about 3 or 4 minutes and add cream continuing to simmer until thickened.

Just before the tortellini is done add the peas to eater and cook until they are tender. Drain the pasta and the peas and place in a skillet and coat with the sauce and add parsley and sprinkle with cheese.

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Futureboogie, big things ahead

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futureboogie

The future of Futureboogie (read here other news) looks bright. Among the leading names that the label produces are Christophe, Lukas, Waifs & Strays and Behling & Simpson.

According to label head honcho Dave Harvey, Futureboogie, which was started by Harvey and Steve Nickolls in 2011, is all about the “good time party music.”

The label has dubbed Ron Basejam’s remix of the White Lamps “It’s You” as the most important they have produced.

The two first established their base in Leicester and have had many artists from Bristol in the line-up although they say it wasn’t their intention but local producers kept sending them fodder for the Bristol mill.

More than half of the line up from Futureboogie has been Bristol based.

“You can be earning not much money in Bristol and live quite well, which gives people the space to breathe and be creative,” said Harvey.

“Geographically it’s really small… there are all these people from disparate genres or subcultures that are all actually in the same place physically.”

The guys are constantly busy managing their label, programming festivals managing artists, bookings, and promoting parties.

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Pork Marsala with Spinach, sweet pork

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pork_marsala

There’s nothing tastier than warm succulent pork (read here other news) and with a hint of fresh herbs and Marsala wine it can be the perfect meal for a fine dinner. Pork Marsala with Spinach is one of those fine dishes.

To make you will need 1 ½ pounds of boneless pork roast, salt, ground pepper, 3 tablespoons all-purpose flour, 2 tablespoons extra-virgin olive oil, 1 ½ pounds of white mushrooms, chicken broth, ½ dry Marsala wine, 1/3 cup heavy cream, 4 teaspoons lemon juice, ½ parsley leaves, and 1 pound spinach.

To prepare you will need to preheat the oven to 375 degrees F. Next halve the pork horizontally and then open it out so that it lies flat; Season with pepper and salt, and sprinkle with flour.

Next, in a skillet, heat olive oil over a medium flame and brown on either side. Place in a baking dish and bake for 15 to 20 minutes.

Place mushrooms and salt in a skillet and cook until brown. Use the remaining flour and cook for about a minute. Add the broth and Marsala and boil. Add the cream and continue to boil until the sauce thickens. Turn off the heat and add lemon juice and parsley.

Cook the remaining spinach using the remaining oil and add lemon juice an season. Slice the pork and serve with mushroom and spinach.

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DVS1 talks about Mistress Recordings

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DVS1
DSV1 has launched a new label Mistress Recordings. According to DSV1 the label is an offshoot of HUSH, the label started by Zak Khutoretsky.

HUSH has to date released only one 12-iinch track since 2011 when it was first launched. The label’s Facebook page says it will be dedicated to “house, techno and everything in between.”

According to Khutoretsky: “For those that follow me closely, it will be no surprise that Mistress Recordings’ first release has a housier vibe”. “Mistress 01” is the label’s first release which will come from Borrowed Identity, which has released tracks on labels such as Legendary Sound Research and Traveller Records.

And it seems Khtoretsky wants as much hype for this track as possible. He has promised to issue a free download code for Mistress 01 and a bonus track to anyone who buys the vinyl as well as sends a photo of themselves holding the record.

The other tracks on Mistress 01 include Leave Your Life, Painted Clouds, Step Out, Ruhephase In D-Moll feat. Mechanical Soul Brother, and Leave Your Life (Beat Down Version).

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Meatball Submarine, filling

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M11meatballs77638LaheySub-hero.tif

Meaty, saucy, bready, and filling – this is the meatball submarine sandwich. To make the sauce, take 2 tablespoons extra-virgin olive oil, 1/2 small onion, finely chopped 1 stalk celery, finely chopped, 1/2 medium carrotchopped, salt, 1 28-ounce can whole plum tomatoes, crushed, 1 bay leaf, 2 fresh basil leaves.

 

For the meatballs take 4 ounces russet potato, peeled, salt,1 pound ground veal shoulder, 1/3 cup grated parmesan cheese, 2 tablespoons whole milk, 1 1/2 teaspoons minced garlic, 1 teaspoon chopped fresh thyme, 1/4 cup extra-virgin olive oil, ground pepper, and 4 to 6 pieces baguette.

 

To make the sauce heat the oil in a saucepan over medium flame and add onion, celery, carrot, and salt and cook. Stir occasionally, until soft. Stir in tomatoes and their juices, the bay leaf, basil and 1/2 cup water.

 

Bring to a simmer and cook, stirring occasionally, until the sauce thickens. Season. Make the meatballs by putting the potato in a saucepan with salted water and bring to a boil. Cook until the potato is tender. Cool then grate.

 

Mix the ground veal, parmesan, milk, garlic, thyme, 1 tablespoon olive oil, 1/4 teaspoon pepper, and salt with your hands until combined. Form the mixture into 1-inch meatballs.

 

Heat the remaining olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook until browned. Add sauce and cook for a further 5 minutes. Fill the baguettepieces with meatballs and add more sauce.

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