Oregon Music News: Oregon’s all-genre music magazine since 2009


Marti's Music Kitchen Episode 4: Cooking with Amanda Richards

By MARTI MENDENHALL // Marti and Amanda Richards are cooking up Amanda's Creamy Potato Bisque and baking “The One Cookie,” her own delicious, gluten-free chocolate chip cookie recipe amidst much fun.

Episode 4 of Marti’s Music Kitchen is with guest, Amanda Richards, a third generation country singer-songwriter cooking Creamy Potato Bisque and baking “The One Cookie,” her own delicious, gluten-free chocolate chip cookie recipe. Learn about her time as cook/caretaker for a lodge on Mt. Hood, the “haunted” recording, and listen for the on-air-only recipe for her special Vanilla Extract! 

You can see Amanda perform live in “Whiskey Dixie and the Big Wet Country,” her first musical as both Composer and Producer, in Portland on September 21st through October 13th. https://whiskeydixiemusical.com/home

Thanks for listening to Marti’s Music Kitchen. This Episode is supported by patrons just like you! Find out how you can attend a #MartisMusicKit recording session and join the fun, at http://Patreon.com/MartiMendenhall  Thanks for listening!


The One Cookie Recipe:

1 cup of brown sugar (Or white sugar & 4 tablespoons of molasses)

1 stick of butter

1 tsp of salt

1 tsp baking soda

1 tsp baking powder

1 tbsp of vanilla bourbon (or vanilla extract)

 Blend until a creamy whipped consistency.

 Then add 1-1 1/2 cups of flour followed by 1 cup of semi-sweet chocolate chips

Add walnuts if desired.

 Bake at 375 for 8 minutes


Creamy Potato Bisque:

1 large sweet onion

4 cloves of garlic

2 quarts of vegetable stock

8 medium sized red potatoes

3 cups of arugala

2 tbsp butter

Sea salt to taste (2 tsps?)


Creme Fraiche

 In a large stock pot, sauté chopped onions on low in butter until clear or caramelized.

Add vegetable stock and salt, bring to boil.  

 Quarter potatoes and add them to the stock.  Reduce heat to simmer.  Cook potatoes for 20-25 minutes until soft.

Turn off heat.  Add chopped garlic and 3 cups of arugula. Blend with an immersion blender until smooth and creamy.

Dish and serve with a dollop of cream fraiche (Sour cream and Chevre taste great too).








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