A big congratulations to Emily Earle and her husband for the recent birth of their baby bundle of joy!

The latest Lhyme feature is a decadent cheat meal inspired by Emily Earle’s latest song, “Cheaters”. A creamy pea and mint risotto with beef that is robust in flavor and not easy on the calories with plenty of butter is the perfect pairing while listening to Emily Earle’s music. Check out the recipe below! 

Emily Earle has been immersed in music from an early age, growing up in a musical family. She began her songwriting journey in high school, initially writing poems and books before incorporating music into her creations. Emily attended the Berklee School of Music in Boston and later moved to New York City, where she played music in subways and worked at an internship. She gained recognition on “The Voice” in 2012, which led her to relocate to Nashville, where she worked as a nanny and pursued her music career. 

Emily’s music blends country with Texas grit and Colorado cool, leaning towards a more modern country style. Influential artists in her music include Cheryl Crow, Linda Ronstadt, Buddy Holly, The Chicks (formerly Dixie Chicks), Shania Twain, and her uncle Steve Earle. Currently, she enjoys listening to artists like Taylor Swift and Maren Morris and is also an avid podcast listener. 

 

 

Emily recently released her single “Cheaters” and just released another single, “Time Machine”. Despite setbacks due to COVID, she still managed to record a lot of music towards the end of 2019 and has been working to release these songs throughout 2024. She plans to release several singles over the year, culminating in an album by the end of 2024. The upcoming album, reminiscent of a modern Deanna Carter blended with country, will feature songs that reflect various parts of her life and evoke specific feelings and moments. 

 

 

Emily’s long-term goal is to expand her audience with each release, building upon the foundation of this 2024 album. Also, Emily expresses deep gratitude to her fans for their continued support and patience as she navigates her musical journey and personal milestones. A big congratulations to Emily and be sure to follow her at the links below! 

Follow Emily Earle on IG

Listen to “Time Machine” on Linktree

 

 

When it comes to food, Emily enjoys a wide range of foods without any dietary restrictions, with a particular love for Italian cuisine. Her family, particularly her mother was an excellent cook and the matriarch, often prepared pasta dishes. For snacks, Emily prefers fruits, cheese, dates, and freshly baked sourdough. She also has a sweet tooth, enjoying cookies and baking frequently, sharing her creations like pies-apple, key lime, and peach with neighbors. Her everyday meals often include risotto paired with meat, favoring combinations like feta and spinach with salmon or beef and peas, steering clear of mushrooms. Inspired by Emily’s Italian heritage and love for fresh, quality ingredients, a creamy, luxurious risotto is the perfect meal to complement her music, especially her latest releases. Check out the recipe below! 

 

New York Strip with Summer Pea & Mint Risotto

Ingredients for Risotto

  • 4 cups chicken broth
  • 3 tablespoons EVOO
  • 1 white onion, diced
  • 2 garlic cloves, crushed
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 cups frozen peas
  • 1/2 cup freshly grated Parmesan cheese
  • zest of 2 lemons
  • salt and pepper to taste
  • 1/4 cup fresh mint, packed, sliced
  • 2 tablespoons freshly grated Parmesan cheese for garnish
  • Drizzle of EVOO

Ingredients for NY Strip 

Directions

  1. Take both of the NY Strip steaks to sit out and get to room temperature for about 30 minutes.
  2. In a Dutch oven, heat 2 tablespoons olive oil over medium-low heat.
  3. Saute onion and garlic for about 5 minutes, stirring.
  4. Add the arborio rice and stir to coat for one minute. Add white wine to deglaze the pan and simmer until the wine has completely been absorbed. Add one cup of chicken broth stirring frequently and letting the rice absorb it over medium-low heat, for about 5 minutes.
  5. Continue adding one cup of chicken broth at a time, each time allowing the rice to slowly absorb the broth until the rice is tender. This will take about 20 minutes.
  6. In the meantime, blanch the peas and cook the NY Strip steaks as well.
  7. Bring a small pot of salted water to boil. Then add the peas and simmer for 3 minutes, drain and set aside.
  8. Then heat a medium skillet or cast iron pan with the 2 tablespoons of EVOO over medium-high heat. Continue to heat until the pan begins to smoke, and it is ready to cook the steaks.
  9. While the pan is heating with oil for the steaks, season both the steaks with the Kinder’s seasoning.
  10. Place your seasoned NY strip steaks, garlic, and thyme in the hot skillet and cook the steaks for 3 minutes on each side without moving when placed on each side.
  11. While the steaks are cooking, place 1/2  cup of cooked peas in a blender with ½ cup water and 1 tablespoon olive oil. Blend until smooth and green mixture.
  12. Add 1 tablespoon butter to the steaks and remove from heat allowing the steaks to rest for 5 minutes before serving.
  13. When the risotto is tender and you are close to serving it, fold in the parmesan cheese, one lemon zest, the blanched peas, and the pea puree. Add salt and pepper to taste.
  14. Fold in most of the mint in the risotto and save just a couple of pinches for garnish.
  15. Garnish with lemon zest, mint, Parmesan, EVOO, and serve topped with the NY Strip Steaks. Enjoy!