Find more artist recipes in our “In the Kitchen” series here.
Despite releasing their first two albums in the middle of a pandemic, Marina AllenThe third LP of Eight-pointed star is the LA-based songwriter's first truly feel-good collection of songs, titled after the stitched pattern of a North Star and an eight-pointed star that guides her. As such, the record balances Allen's positive journey of self-discovery with visceral familial nostalgia, all told through the inevitable lens of the present, with producer Chris Cohen unlocking Allen's soft rock sound and exploring all its possibilities.
Though it's a bit more down-home, Allen is happy to share her love of cooking: “I fell in love with this book of '70s hippie cookbooks, and every page is crinkled with bent corners,” she says. “It has recipes for making your own whey, soaking mung beans for kitchari, and more mouthwatering dishes.”
Prior to the release of Eight-pointed star This Friday, via Fire Records, Allen will be releasing a new Cultivating traditions Sally Fallon's cookbook: “Really Easy and Delicious” Fishcakes. Check out the recipe instructions below (with extra instructions for cat owners), and pre-order her record. here.
material:
1 1/2 pounds white fish
3 eggs (lightly beaten)
2 small onions (diced)
1 cup breadcrumbs
2 tablespoons Dijon mustard
1/2 teaspoon cayenne pepper
1 bunch coriander (or dill, tarragon, or marjoram), chopped
1 tablespoon grated lemon rind
A pinch of salt
4 tablespoons butter
4 tablespoons extra virgin olive oil
recipe:
Add water to a saucepan and simmer over low heat until the fish is tender. Remove with a slotted spoon, transfer to a bowl and fluff with a fork. Combine the eggs with the onion, breadcrumbs, mustard, cayenne pepper, coriander and lemon zest. Season to taste. Add to the fish and mix well. Form into cakes. Fry in butter and olive oil, a few at a time, until golden brown. Serve.
