Profile In Music: Krista Soto of Ancient Heat

This woman is pretty awesome.  I first met her when she came looking for a job at my place of business.  We instantly connected and I loved her personality–vibrant and great energy!  I hired her on the spot.  Although Ancient Heat is no longer with us, Krista continues to have her feet planted well into the entertainment arena in Portland!  This drawing was inspired by her last performance with the band this summer.

Media:  Multi-media, ink on paper with glitter and origami.

Malasadas!

If you have ever traveled to Oahu, most of you have probably had a Malasada.  I found this recipe in Saveur Magazine and it’s pretty legit!  I spent some time in Seattle with my family and this was one of the things we cooked.  It took us two tries to master it, each time learning something new…but the effort and patience was worth every bite!

Malasadas (Recipe from Saveur Magazine)

Ingredients:

1 tbsp. active dry yeast
1 12 cups sugar
3 eggs
2 tbsp. unsalted butter, melted
12 cup milk
12 cup half & half
14 tsp. kosher salt
4 cups bread flour (1 lb. 2 oz.), sifted
Canola oil, for frying
Instructions:
1. Combine yeast, 1 tsp. sugar, and 2 tbsp. water heated to 115° in a bowl; let sit until foamy, about 10 minutes; set aside. Beat eggs in the bowl of a stand mixer fitted with a paddle attachment until fluffy. Add yeast mixture, 12 cup sugar, butter, milk, half & half, and salt; mix until combined. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 12hours.
2. On a lightly floured surface, roll dough into a 12″ square about 12″ thick. Using a knife, cut dough into 3″ squares; gather and reuse scraps. Place on greased parchment paper-lined baking sheets, at least 3″ apart; cover loosely with plastic wrap and set aside in a warm place until doubled in size, about 1 hour.
3. Place remaining sugar in a large bowl; set aside. Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using scissors, cut the donuts out of the parchment paper, leaving about 1″ of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place donuts in oil, paper side up, using tongs to peel off and discard paper. Cook, flipping once until puffed and golden, 2 to 3 minutes. Transfer to a baking sheet with a wire rack; let cool completely, then toss with sugar.