While I enjoy the beauty of gourmet cooking, there are times when all you want is the simple comfort of chicken soup. Such was the case this entire past week while I’ve been healing from surgery (hence my absence from the blogging world). My stepmom was a huge support, helping me get through the toughest stages of post-operative recovery (nearly 5 days). Her chicken broth was a lifesaver (as were Triscuits, but that’s beside the point). There are a number of ways to make stocks, but this Homemade Chicken Broth was the most delicious comfort I could ask for. This broth is the perfect cure for days when the sun doesn’t seem quite as bright. All that’s needed is a whole chicken breast (skin-on and bone-in), a simple mirepoix (or combination of minced vegetables), and water – that’s it! It’s the perfect base for soups, sauces, casseroles, etc. In my lousy state, I enjoyed this broth as is with some crackers and vegetables on the side. Click HERE to see my stepmom’s perfect remedy for sick days. To commemorate the simplicity of this broth, I wanted to choose a musical piece that evoked similar feelings of nostalgia. When I was younger and had trouble falling asleep, my parents would bring me a small wind-up toy with a melody to gently lull me to sleep: Beethoven’s “Für Elise.” One of Beethoven’s most famous works, the actual title of the piece is Bagatelle No. 25 in A minor for solo piano.* This work has been realized through countless transcriptions and has influenced a number of pieces, much like the varieties and styles this simple stock can assume. Given the work’s fame, I was only able to find a generic recording on YouTube (with no artist listed). While I imagine most everyone will recognize the theme, I’ve included it nonetheless – enjoy!
Several weeks ago, I went camping in New Hampshire with two great guy friends. While I was willing to rough it out with the no shower/bed situation, there are certain things I can’t sacrifice; cooking is (obviously) one of them. This led me to buy a Coleman propane grill – fast forward to being back in Boston. It was miserably hot on the night I was supposed to have friends for dinner, and the oven was the last thing I wanted to have on. This little grill came to my rescue, and gave me the perfect opportunity to create Grilled Chicken with Dijon-Thyme Marinade, with which I paired a colorful Panzanella Salad. The marinade was sort of a creation I made up. I have researched countless recipes in the past, so I had a pretty good idea about proportions and such. I love the look of whole grain mustard, so I highly recommend using it if you can. While dried thyme can be used, the depth of flavor fresh provides make it worth the purchase. The marinade bag-in-bowl trick is one I’ve used for other recipes (like this flank steak). It’s great given it fully coats the meat with the marinade, and makes for extremely simple cleanup. Click HERE to see why this chicken has become a staple in my cooking repertoire. This Panzanella Salad was a random experiment. Having already made countless salads this summer, I wanted to try something different. Needing my “starch” component for this menu, it seemed like the perfect opportunity. What I love about this recipe is the colorful assembly of fresh vegetables – bell peppers, tomatoes, onions, cucumbers, and more! There’s no limit to what vegetables can be used, making it perfect for any season. The fresh, bright taste of this salad is phenomenal! While traditional Panzanella uses stale bread that has been soaked in water, I prefer the crisp freshness this recipe provides. By toasting the bread, it doesn’t become too soggy or fall apart. That being said, I should warn that this salad may not be for everyone – while I loved the novelty of it, there were those who weren’t quite as keen on the bread + salad component. Nonetheless, I recommend giving this a try – you might be surprised at how addicting this salad can be. Click HERE to learn how to make this cool, summery dish. For pairing these dishes, I decided to choose a recording that my friend Luke Reed (who was visiting) actually showed to us later that evening: ‘Ciaccona di Paradiso e dell’Inferno‘ (composer anonymous). All of the performers are wonderul, yet my main draw to this was the STUNNING countertenor Philippe Jaroussky. His voice is beyond words, with a crystal clarity that can melt your heart. Yet the video itself also contains a bit of comic flair, which in my eyes was perfect considering this dinner was an evening of laughter and silly YouTube videos. The recording is from a concert series with the early music ensemble L’Arpeggiata, led by Christina Theorbo. Their are some fascinating instruments, including the theorbo (played by Pluhar) and a wooden cornetto. I’ve included another recording from the concert, ‘Ciaccona‘ by Maurizio Cazzati, to showcase more of the musicians with the group. Enjoy!
Last weekend, a group of friends decided to devote a Sunday afternoon to watching Angels in America: an HBO mini-series adapted from Tony Kushner’s play of the same name that focuses on the social and political consequences from the AIDs epidemic of the 1980s. Running at a total of 6 hours, we managed to watch only four the of the six chapters (watching the remaining 2 the next night). Seeing as how this 4 hours of material, we thought it could be fun to pair a meal with our viewing. Trying to be clever yet not too campy, we went for the following menu:
◊ Caprese Salad with Balsamic Vinegar ◊ Roasted Cauliflower ◊ Deviled Eggs with Curry and Paprika ◊ Angel Hair Pasta with Leek-Squash Purée ◊ Angel Food Cake with Lemon-Lime Curd and Fresh Fruit Assortment
While I would love to share all of these with you, I am only going to focus on three of the menu items, starting with the cauliflower – I love this recipe! The beauty of Roasted Cauliflower is that while it is utterly simple to do, the result is so addictive you’ll be going back for thirds. We paired it with this event given its “cloud-like” resemblance. Give this heavenly recipe a try by clicking HERE. This next dish, Angel Hair Pasta with Leek-Squash Purée, will take a little more explanation than the cauliflower – let me start by saying, aside from being “Angel Hair Pasta”, this dish was an attempt to create a vegan pasta that even meatlovers could enjoy. I didn’t want the basic tomato sauce, and tossing the pasta with roasted vegetables also felt uninspiring. Walking through the aisle at my local co-op, I noticed all of the beautiful summer produce. It was then I happened on a thought: pureed vegetables…plus pasta…can it work? The answer is undeniably YES! I chose a vegetarian warhorse: the leek. When sauteed, these onion-like vegetables take on a sweet, subtle taste with a butter-like texture; making them perfect for a “butter-less” sauce to go with pasta! Sort of sticking to the “angelic” theme, I wanted the second vegetable to also be light, making the summer squash that were buy 1 get 1 free an awesome coincidence! The rest of the recipe was pure improv – it basically was a soup that I added wine to for an extra edge of taste. I used my handy-dandy food processor, but feel free to an immersion or standing blender. Learn how to make this unique vegan pasta dish by clicking HERE. You knew this last one had to be on the menu – it was too easy. A cake so beautifully white in color, with a texture equally light and fluffy, that is “must be fit for angels.” Angel Food Cake was thus the first pairing I came up with for this dinner. The cake is made with no butter or oil, only sugar, flour, and a TON of egg whites. The history of Angel Food Cake is relatively obscure, but most agree the cake’s origin was a frugal means of using up leftover whites (the yolks having been used for noodles, custards, etc). Funny thing is, my predicament was the exact opposite. How was I going to use up 12 whole egg yolks?! The other half of this pairing was going to acknowledge the story’s prominent theme of same-sex relationships. Per the suggestion of my friend and CK regular Tim Wilfong, we selected a potpourri of colorful fruit to top the cake. Originally intending to just use whipped cream, I couldn’t shake the idea of wasting 12 whole yolks. The perfect solution was using the logic of its origins: custard. Having just bought a ton of limes and lemons from the store, a lemon-lime curd sounded all too perfect, and it was…almost too perfect…like we couldn’t stop eating the stuff kind of perfect. Click HERE to check out how to make this beautiful cake and custard duo (or to make use of an entire carton of eggs, in case you’re curious). At first I thought I might pair an external work with these recipes, but then researched the actual soundtrack for the movie. It was nominated for the Grammy Award for Best Score Soundtrack Album for a Motion Picture, Television or Other Visual Media. The soundtrack was both composed and conducted by Thomas Newman. Newman’s film repertoire is quite impressive, with titles such as The Shawshank Redemption, The Green Mile, and Finding Nemo to his name. When I also saw that Steve Kujala (a jazz/contemporary flutist who I’ve long admired) is one of the performers, I knew I had to use this soundtrack for the musical pairing. Below is the opening title from the miniseries. Again, definitely check out this HBO series when you have the time – it is a beautiful story. Enjoy!
I’ve been a little too excited about blogging on these two cake ideas. Mind you, I am always an advocate for taste over decoration…but every now and then I give in and run wild with cute frosting ideas. Two occasions merited these frivolous tendencies, and the result couldn’t have been cuter! The first was for the going-away celebration for my dear friend Jenny from work, and the second was for my friend Diana Wensley’s birthday party. The Terrier Cupcakes were almost too cute to eat, while the Kermit the Frog Cake was a definite hit with Diana (a huge Muppets fan!). My piece of advice on decorative frosting: the freezer IS your best friend! Frost some, let it chill, frost some more, let it chill. Time and patience are the unwritten rules here, but they will make all the difference in the end result. The idea for the cupcakes came from this video, and the kermit design from this blog. While design was clearly an incentive behind these two, I couldn’t abandon my standards on taste. As such, I used my go-to chocolate cake (a la Ina Garten) for both occasions. With coffee and buttermilk listed, this is a super rich dessert! These ingredients, though, represent two of the few instances where I take shortcuts in baking: instant espresso and powdered buttermilk. While I don’t recommend these for recipes where coffee and buttermilk are the key flavors, they are perfect companions to a recipe featuring more dominant ingredients (like chocolate!). Check out my chocolate cake staple by clicking HERE. I also paired both of these cakes with cream cheese frosting (one of the easier frosting type to decorate with during the hot summer months – buttercream is definitely a bust). As for the other ingredients, the terrier cupcakes are made with: big marshmallows (snout), halved mini marshmallows (ears) with pink sprinkles, M&M candies (eyes), and chocolate-covered pomegranates (nose). I separated the frosting into three parts for the Kermit cake, using only green and red food coloring. The lines are upside-down chocolate chips. As a side note: there was another cupcake at the office party worth sharing – I have a vegan coworker, so I made a batch of vegan chocolate cakes that turned out remarkably well! While not frivolous in nature, these cupcakes were undeniably delicious in taste! They were super easy to make, and apple cider vinegar did wonders in making these look and taste like the real deal. The terrier cupcakes occupied the better chunk of my evening, so I made a simple swirl of peanut butter melted with honey for the topping – it was perfect! Check out these vegan delicacies by clicking HERE. These adorable desserts deserved a piece that could represent both the spirit of their appearance and the enjoyment of their taste. Subletter Erin came to the rescue with the perfect suggestion: Le carnaval des animaux (The Carnival of the Animals), by Camille Saint-Saëns. Only 30 minutes in length, this suite consists of 14 separate movements that each represent a different type of animal. Much the way that I rarely indulge in “frivolous” decorating, Saint-Saëns was nervous this piece would debase his musical reputation. He only published one of the movements during his lifetime: “Le cygne” (The Swan), arguably the work’s most famous movement. The remainder of the work was published posthumously, and has since become one of his best-known works.* I’ve included the “Finale” movement, performed by the Chicago Symphony with James Levine for the Disney production Fantasia 2000 (which I recommend watching if you haven’t yet, even though they’ve made cuts throughout the works featured in the film). Enjoy!
I love tacos – they are quick, easy and perfect for those last-minute get-togethers! Yet keeping a ravenous group at bay in order to snap a few photos is a nearly impossible task. I have already had several parties where tacos were the main event…which you can tell never made it to this blog. Yet my most recent endeavor was saved by an age-old trick: the marinade. This made preparation the day of a breeze, giving ample time to snap some awesome photos! No taco party is complete without salsa and guacamole (my recipe HERE), both of which we had plenty! The fillers were two recipes that gave this taco bar a unique twist: Grilled Tamarind Chicken and Tequila-Lime Shrimp Skewers. Tamarind soda…having never even used Tamaring before, this ingredient seemed a little far-fetched. I received my FineCooking issue this month, and was dying to give this recipe a try. About Tamarind: primarily indigenous to tropical Africa, the Tamarind tree can be found in areas throughout Arabia, South Asia and Mexico. The fruit resembles a pea pod, and is often brown or reddish-brown in color. It imparts a sweet and sour taste, resulting in its popular use for a number of dishes ranging from sorbets and sweetened drinks to soups and salads.* The beauty of this marinade is two-fold: one is the tangy flavor imparted by the tamarind, and the other is the tenderizing effect from the soda itself (you can find it in the Asian or Latin aisles at your supermarket). The recipe is SO simple, and yet this was some of the tenderest chicken I’ve ever made for tacos! The flavor was subtle, yet a delicious tangent from conventional Tex-Mex marinades. Click HERE to learn more about this unique recipe! Normally these two ingredients imply a very different kind of evening…yet for culinary purposes, they can be a powerful pair. Tequila has (understandably) received a horrible reputation, yet it is this very repute that has made it a premium liquor in both production and standards. The blue agave plant is the base for tequila, and is to this day still harvested manually by “jimadores,” who know and understand the plant like the backs of their hands. The distillation process is equally venerable.** I’ve made this marinade before, and it works like a charm! No worries if you’re not a tequila fan: the alcohol cooks off, leaving a unique flavor that won’t (at least shouldn’t) stir up any bad memories. The shrimp only need to cook briefly, making for a quick and easy meal. Feel free to eat these with tacos, or straight off the skewer (which you may be tempted to do): click HERE to check out this awesome recipe. Considering this meal was a taco bar, these dishes each started out with a single idea, then were built upon with other ingredients – salsa, guacamole, bean salad, cheese, sour cream, etc. The idea of building multiple items upon a theme led to my musical inspiration: Maurice Ravel’s Boléro (thanks to my awesome subletter Erin Bollacker!) This piece is built upon an ostinato, or a musical phrase/rhythm that is repeated over and over again. Gradually, more instruments are added to the theme, growing in volume and size. The climax is a massive finale with the entire orchestra playing in tandem – not unlike a finished taco brimming with fillings and sauce! The ostinato context, on the other hand, reflects the simplicity of making these delicious tacos. The video link I’ve included is of the Vienna Philharmonic with (my favorite!) Gustavo Dudamel conducting – the opening solos are absolutely breathtaking! Mind you, this is a 20 minute recording, which should be ample time to assemble at LEAST 2 of these awesome tacos (perhaps 3) – enjoy!
Fourth of July: a definitive holiday that celebrates American Independence and our national spirit. While I’ve seen many firework displays, none have quite topped the Boston Pops Fireworks Spectacular. This comes as little surprise considering over 500,000 people flood the banks of the Charles River to see the thrilling event, with an additional 7 MILLION tuning in to the CBS special from across the nation.* I’ve braved the crowds three times now, and must say that it still is quite “spectacular.” For this July 4th, a group of us gathered at my friend Brian’s in the North End for food and drinks (Awesome spread! See below), then travelled to a nearby bridge on the Charles for the fireworks show. My contributions to the cookout were two classics that this holiday would be incomplete without: Deep Dish Apple Pie and Blueberry Crumble Pie. “As American as Apple Pie” – we’ve all heard it, yet any may be surprised to learn it is quite far from the truth. The tradition of pie can be traced back to the Greeks, who used pastries to keep savory dishes fresh for storage and transport. This practice was passed on to the Romans, who subsequently introduced the method to Europe. When pilgrims first arrived to the Americas, there were no indigenous apple trees. The fruit had become quite the popular ingredient by that time, compelling settlers to introduce apple seeds to the continent in the 1620s. America quickly became one of the world’s largest producers of the fruit.** Here is my greatest piece of advice for both making both of these pies’ crusts – make sure ALL the wet ingredients (including the fats) are VERY cold! Otherwise you will end up with a pie crust that is neither flaky nor attractive. I used my food processor (a great gift from my stepmother!) for the first time on these recipes, and I am absolutely in LOVE with it! It made the process much less tedious, and the crust came together in no time! This apple pie was fantastic! It is a hybrid of two different recipes, considering I wanted a sturdy crust with a filling that was both flavorful and not too soggy. The filling is cooked beforehand, ensuring that the apples will be just cooked (rather than “just barely,” a consequence of deep dish pie dishes). The filling doesn’t suffer from being too mushy, either, thanks to the apples’ natural pectin (which is also used as a stabilizer in jams and jellies). To learn how to make this “American” classic, click HERE. The second pie was just as stunning – a colorful, juicy filling topped with a cinnamon crumble puts this one over the top. This again is a hybrid of two different recipes, in my search for paring a flaky crust with a luscious filling. The crumble topping gives the pie a whole new dimension of flavor and texture, almost serving as a second “pie crust.” This pie was fairly simple to make (relative to the apple pie), and will certainly be making another appearance soon. Click HERE to learn how to make this delicious pie! For this pairing, I chose the crowning glory of the Boston Pops show – 1812 Overture, by Pyotr Ilyich Tchaikovsky. Like the apple pie, this piece also has a deceptive history. Many falsely affiliate the work with the War of 1812, while in fact it refers to Russia’s victory over the advance of Napoleon’s Grande Armée into Moscow. So why the cultural misinterpretation? The Boston Pops themselves can be blamed, when former director Arthur Fiedler decided to feature the work (for the 1974 show). He had been asked to program a work that would appeal to a larger audience, and so he chose the overture due to its patriotic zeal and “explosive” finale (complete with real canons and church bells!) The reaction by spectators and critics alike secured the work a permanent place in the annual show’s program, as well as in July 4th celebrations across the country.^ Many of the recordings on YouTube only include the Finale, which, though wonderful, wholly omit the beautiful opening and more subtle moments. Here is a recording of the piece in full by the Hallé Orchestra of England, with Mark Elder conducting. Enjoy!
All photos thanks to my good friend Danny Rios
Sources Cited: * “Boston Pops Fireworks Spectacular – Our Story.” July4th.org. ** Olver, Lynn. “Pies & Pastry.” FoodTimeline.org. 19 Jun. 2011. ^ Peters, Glen. “The Fourth of July and the 1812 Overture: A History.” AssociatedContent from Yahoo! 19 Jul. 2007.
Whether it be a picnic or a movie night, no summertime hang is complete without chips and dips. I’m not talking about those prepackaged salsas you can buy year round at the local corner store – I’m talking about dips that feature the fresh, colorful harvest of this season. Though the former is more convenient, the flavor and depth o the latter is far more enjoyable. I had a group of friends over the other day to watch one of my favorite Pixar films, Toy Story 3, and I decided to make two seasonal favorite of mine: Guacamole Auténtico and Mango Salsa. The taste, health benefits, and overall aesthetic of the vibrant avocado has made it one of summer’s most beloved fruits. The word avocado comes from the Spanish term aguacate, which had been a simplification by Spanish explorers of the original Aztec name “ahuacatl.” Ancient cultures believed the fruit to be a symbol of fertility and passion (given its suggestive shape). Today, it is still seen as a natural aphrodisiac due to its nutritional benefits and rich taste. Though there are signs of cultivation dating back to 500 B.C., the avocado wasn’t introduced to the states until 1871 in Santa Barbara. California still stands as the number one producer of the nation’s avocados, accounting for 90% of the total crop. Fun Fact: an avocado tree in California can produce as many 500 fruits per year – that’s 200 pounds of avocado!* This guacamole is a knockout, and I recommend using only the freshest of ingredients for it. The only thing I omit is the hot sauce given that it feels like a slightly less “authentic” ingredient. I also use jalapenos in place of the serranos to tone down the heat for those less predilection towards spicy fare. Although many purists would be furious at the inclusion of cumin, the slightly earthy flavor it provides with a touch of spice is a perfect complement to the avocado (as an added bonus, many Arabic cultures see cumin as a symbol of love**). This is a delicious guacamole, and comes together in no time – click HERE to learn how to make this summer standard. When most hear the term salsa, they think tomatoes – I imagine very few picture mangoes as part of the equation. The mango, like the avocado, is another pitted fruit. Originating in Southeast Asia, mango comes from the Tamil term “mangkay.” The mango is featured prominently in this region, serving as the national fruit of India, Pakistan and the Philippines. The mango, like the avocado is seen as a symbol of love and fertility.* Hindu culture uses mango leaves as decorations in doorways for weddings and religious ceremonies.^ This salsa is almost a simplified version of another variety I’ve featured on this blog. Like guacamole, the mango is the main ingredient, with a few other flavors and textures to provide body. This was surprisingly addictive, and not terribly spicy due to the mango’s sweetness. Click HERE to learn how to make this twist on salsa! Given that these are both fruits symbolic of love, I thought it would be appropriate to choose a musical selection to match. I decided to go literal with this one, and chose Franz Liszt’s Liebesträume, or “Dreams of Love.” These three solo piano works are based on love poems Ludwig Uhland and Ferdinand Freiligrath: “Hohe Liebe“, “Gestorben war ich,” and “O Lieb, so lang du lieben kannst.”Liszt simultaneously composed song equivalents for these three poems, though these (unlike the piano solos) are rarely performed.^ Each piece represents a different type of love: exalted love, erotic love, and unconditional love. The most famous is No.3, which many simply refer to as “Liebesträum” (despite it being the title for the entire set). I have included a recording of this work, performed by Evgeny Kissin. Enjoy!
Peanut Butter…Chocolate…has their ever been a more perfect pair? The brilliance of combining the two borders on genius, and has captivated dessert lovers for generations. I’ve made these particular cookies several times, and they are always foolproof (and disappear in a matter of minutes). I can’t say enough about these mouthwatering cookies, and can guarantee that almost everyone will love these Peanut Butter Cookie Cups. It’s thanks to Harry Burnett Reese for making “two great tastes that taste great together” a reality. Reese, a dairyman and shipping foreman for Milton S. Hershey (yup, this guy) invented the Reese’s® Peanut Butter Cup in 1928. He went on to create his own company as the addicting candy became more and more successful; Hershey®’s purchased rights to the brand years later.* Fun Fact: For those of you who can’t get enough of this perfect pairing, Reese’s® apparently creates enough peanut butter cups to provide every person living in the United States, Japan, Europe, Australia, China, Africa, and India with one cup per year!** It should be noted that while Reese’s Peanut Butter Cups are ideal, other brands can be used (I, for one, used the Trader Joe’s brand – shown in the photo above). These cookies are fairly simple to make, though timing is everything – it’s absolutely crucial to have the candies unwrapped and chilled in the freezer for at least 30 minutes prior to baking the cookies. Otherwise you will have nothing more than a melted mess of Reese’s (despite how delicious melted Reese’s may seem, you don’t want to be cleaning that off your kitchen counters – this is from experience). Though you will hate the wait, allowing the cookies to cool for the appropriate amount of time is very important as well. So stop debating about whether or not to bake these – click HERE to get started on these awesome cookies! The idea that peanut butter and chocolate are a “match made in heaven” evoked, for me, the romance of Robert and Clara Schumann. Schumann was a 19th century German composer, best known for his piano works and lieder, or songs for voice and piano. Clara inspired much of Robert’s writing, who said the following on his inspirations: “You write to become immortal, or because the piano happens to be open, or you’ve looked into a pair of beautiful eyes.”^ Robert fell in love with the piano virtuoso when she was only 15, and they were married 6 years later. Their love still stands as one of the greats in classical music history. For this pairing (thanks to Tim Wilfong!), I chose the song Widmung from Myrthen – a collection of songs dedicated to Clara. This recording is by coloratura soprano Diana Damrau, and is a beautiful interpretation – enjoy! http://www.youtube.com/watch?v=3QpChVbsPm8&NR=1
When some of your best friends are vegetarian, knowing the ropes of meatless cooking is vital. There are certainly dishes I refuse to try (Tofurkey will never be on this blog), but for the most part I have a profound respect for the versatility of vegetarian meals. Main courses often rely on the flavor of the meat, so when that’s taken out of the equation you have to become quite creative. Indian and Mediterranean cuisines are wonderful examples, and I often turn to these flavor profiles when preparing meatless entrees. I encountered such an occasion when my friend Tim and I hung out the other night. I went Indian and chose to make Indian Mattar Tofu. In Japanese, tōfu literally means “fermented bean.” It is essentially coagulated soy milk that has been pressed into white blocks.* Despite how unnappetizing that might sound, understanding how to work with tofu can open up a whole new realm of possibilities. It is most often used in Asian cooking (which can be inferred from its etymology), where it is used in soups, stir frys, fillings, etc. Considering it has very little flavor on its own, tofu is mostly used as a vessel for other flavors used in the dish. Marinades and sauces are quite useful for flavoring this “meat”. I myself was a veggie for 2 years (crazy, right!?), so I am well aware of tofu’s unpredictability in cooking. Thus I use it more as a substitute in recipes with flavors and techniques that I already understand so as to avoid total frustration (case in point: tofu baked in a peanut sauce = worst idea I’ve ever had). Indian cuisine is one of my favorite ways to cook veggie, particulary because of the amazing flavors and colors its traditional spices lend. I had made Indian Mattar Paneer several times before, and tofu is the perfect substitute for paneer! The appearance of this dish was practically identical, and the taste spot on. Frying the tofu gave it the same crispy edge, and the deep spices of the dish were remarkable. To learn how to make this veggie delight, click HERE. Tofu is essentially a baseline for flavors and ingredients – musically, this reminds me of basso continuo, or a figured bass. This is a notational style that was especially prominent in the Baroque period for the harpsichord. A basso continuo part consists of a dictated bass line in the staff, with accidentals and numbers beneath the staff indicating the chord structures that should be played above – a “recipe” for a melody, if you will. These chords and melodies are either prepared ahead of time, or improvised during the performance. It is these interpretations that bring out an innate richness in the composition, even though at first glance it may appear “bland.” The works of Arcangelo Corelli are a wonderful example of this inherent beauty, particularly his violin sonatas. I’ve included below a recording of his Violin Sonata Op.5, No.12 in D minor “Follia” by violinist Andrew Manze and harpsichordist Richard Egarr, with a performance is anything but bland – enjoy!
While I enjoy the beauty of gourmet cooking, there are times when all you want is the simple comfort of chicken soup. Such was the case this entire past week while I’ve been healing from surgery (hence my absence from the blogging world). My stepmom was a huge support, helping me get through the toughest stages of post-operative recovery (nearly 5 days). Her chicken broth was a lifesaver (as were Triscuits, but that’s beside the point). There are a number of ways to make stocks, but this Homemade Chicken Broth was the most delicious comfort I could ask for.
This broth is the perfect cure for days when the sun doesn’t seem quite as bright. All that’s needed is a whole chicken breast (skin-on and bone-in), a simple mirepoix (or combination of minced vegetables), and water – that’s it! It’s the perfect base for soups, sauces, casseroles, etc. In my lousy state, I enjoyed this broth as is with some crackers and vegetables on the side. Click HERE to see my stepmom’s perfect remedy for sick days.
To commemorate the simplicity of this broth, I wanted to choose a musical piece that evoked similar feelings of nostalgia. When I was younger and had trouble falling asleep, my parents would bring me a small wind-up toy with a melody to gently lull me to sleep: Beethoven’s “Für Elise.” One of Beethoven’s most famous works, the actual title of the piece is Bagatelle No. 25 in A minor for solo piano.* This work has been realized through countless transcriptions and has influenced a number of pieces, much like the varieties and styles this simple stock can assume. Given the work’s fame, I was only able to find a generic recording on YouTube (with no artist listed). While I imagine most everyone will recognize the theme, I’ve included it nonetheless – enjoy!
THE CLASSICAL KITCHEN 