BURBANK, CA  [Friday Jan.16.2004]  /Mix103FM.com/ -- A new book," Food That Rocks: Favorite Recipes from the Hottest Kitchens in Music" by Margie Lapanja and David Coverdale's wife, Cindy Coverdale, offers up insights in to what many popular musicians are eating and what they feel like.

Foo Fighter and Fire Theft bassist, Nate Mendel, said that if he were food, he would be sugar. One author's husband, David Coverdale, said he would become an artichoke.

Not only do they say what food they would be, but they also offered recipes. Shania Twain gave her potato roast recipe and Sarah McLachlan submitted a favorite currant cake.

Proceeds from book will be donated to a U.S. based organization that helps women and their families in developing countries called "Freedom from Hunger".

As expected, many of the recipes have been handed down from family members.
Sarah McLachlan's currant cake being one of them. She said "I remember this as a Christmas cake. My mother started baking in October and went all out for Christmas. She, wanting to please everyone, made this cake especially for me, as it was the one Christmas cake that wasn't full of that nasty petrified fruit and nuts and booze, all of which I hated. I think it was a recipe that came down from my grandma, as did most of Mom's recipes. It's quite a heavy cake, full of molasses, and it reminds me of her and Christmas, watching her weave her magic in the kitchen. It is something that I make now for friends as a housewarming or just a treat."

Here are some recipes!

Sarah McLachlan's

currant cake

Makes 6 to 8 servings

½ cup cream or half-and-half

1 heaping tablespoon molasses

¾ cup butter

¾ cup Demerara (or dark brown) sugar

3 eggs

2 cups currants

2 2/3 cups flour

2 teaspoons baking powder

¼ teaspoon salt

Preheat oven to 325 degrees. Heat the cream and mix in molasses. In a separate bowl, cream the butter until light and fluffy. Gradually add the sugar. Add the eggs, one at a time, beating well after each addition. Stir in the cream and molasses mixture, then add the currants.

Sift the dry ingredients together and add to the wet mixture. Pour into a greased loaf pan and bake for about one hour or until a knife inserted in the middle comes out clean.


Nate Mendel's pea soup

"The greatness in this recipe is the Beau Monde and barley," says Mendel. "If you don't like pea soup, this one may be an exception. Plus it's easy and lasts for a while."

Makes 6 to 8 servings

2 quarts water

2 cups dry, split peas

1 cup celery, sliced

1 cup carrots, chopped

1 cup potato, diced

½ cup onion, diced

½ cup barley

¼ cup parsley, snipped

3 to 4 garlic cloves, minced

2 to 3 tablespoons Beau Monde

1 bay leaf

½ teaspoon dried oregano

1 teaspoon basil

1 teaspoon Italian seasoinng

½ teaspoon salt

½ teaspoon celery seed

Pinch cayenne

Throw it all in there (a large pot), boil, then cover and simmer over reduced heat for an hour.

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