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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Nov. 14, 2018)
Page 16 November 14, 2018 Soul Albina the funk was undeniable and the horns, harmonies, and backbeat were always on the one. The Albina Show Revnue will be held Friday, Nov. 16 at 7:30 p.m. at the Al- berta Rose Theater, 3000 N.E. Alberta St. Doors open at 6:30 p.m. Tickets are available in advance at albertarosethe- atre.com. An after party is also happening the following night, on Saturday Nov. 17, at Dig a Pony, 736 S.E. Grand Ave., from 6 p.m. to 9 p.m. of C ontinueD froM p age 9 backdrop of archival photographs col- lected by the Albina Music Trust will ac- company the soul, jazz, and funk tunes. In addition, another prominent group from that era, called The Gangsters, will release a never-before-heard album. The vinyl pressings and CDs will feature original recordings from the 1970s, of jazz-funk instrumentals, and 12 pages of liner notes featuring that band’s oral history. The concert will offer a unique glimpse into a time in Portland where photo Courtesy a lbina M usiC t rust An album cover dated to the 1970s shows members of the ‘The Gangsters.’ The homegrown soul group will participate in Friday’s Albina Soul Revue concert at the Alberta Rose Theater and release a never-before-heard album. F OOD Butternut Squash Ravioli with Spinach Pesto Ingredients: • • • • • • • • • • • • • • • • 1 butternut squash, halved lengthwise and seeded Cooking spray 1 tablespoon chopped fresh oregano 2 tablespoons unsalted butter, melted 2.5 ounces Parmesan cheese, grated and divided 3/8 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 36 wonton wrappers 1 large egg, lightly beaten 2 garlic cloves 1 1/2 cups fresh baby spinach 1/2 cup fresh basil 1/4 cup walnuts, toasted, chopped, and divided 2 tablespoons extra-virgin olive oil 2 tablespoons organic vegetable broth 1 teaspoon fresh lemon juice 6 quarts water Directions: 1. Preheat oven to 400°. 2. Place squash halves, cut sides down, on a foil-lined bak- ing sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender. Cool. Scoop out pulp; discard peel. Mash pulp. Combine oregano, squash pulp, and butter in a large bowl. Stir in 2 ounces (about 1/2 cup) cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 1/2 teaspoons squash mixture into center of each wrapper. Moisten edges of wrapper with beaten egg; bring 2 oppo- site corners together. Pinch edges together to seal, form- ing a triangle. Repeat procedure with remaining wrappers, squash mixture, and egg. Cover ravioli with a towel. 3. Place garlic in a food processor, and pulse until finely chopped. Add remaining cheese, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, spinach, basil, and 2 tablespoons walnuts. With processor on, slowly pour oil, broth, and juice through food chute. Process until well blended. Place pesto in a large bowl. 4. Bring 6 quarts water to a boil in a large Dutch oven. Add half of ravioli; cook 3 minutes or until thoroughly cooked. Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli. Add ravioli to pesto; toss gently to coat. Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts.
