Author Archives: gregariousgourmet

Chocolate, Cookies/Bars, Nuts

A Sweet Reflection on Simpler Days

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Cookies, regardless of flavor or shape, are always reminiscent of simpler days; days when you would wait by the kitchen, counting down the seconds until a tray of golden baked treats would be taken out of the oven. While this memory has numerous variations, no one can deny the nostalgic tug we get from cookies. A baker’s best friend, cookies are fairly simple to make: the majority are one-bowl recipes needing little more than flour, butter, sugar, and eggs. They are quick to assemble, and will bake in less than 15 minutes. Once cooled, cookies can easily be stacked in tupperware and, at 24 a batch, a number of these bite-sized treats can be made in less than an hour! In fact, the convenience of cookies came to my rescue this past weekend – I needed something to bring to my dear friend Brian McCarthy’s piano recital (which, as a side note, was fantastic!!!). With the little time but plenty of flour, I knew cookies had to be it, and so I chose the following: Oatmeal Cinnamon-Raisin Cookies and Dark & Fudgy White Chocolate Chip Cookies.
There are two viable conclusions for the above ingredients – some would say “breakfast,” while Cookie Monster would yell “Cookies!!!” Talk about a trip down memory lane. Yet while many consider these an American classic, they can actually be traced back several centuries to British Isles. Oats, as a prominent grain of the region, were often formed into oatcakes: a pancake-like dish that is today still considered to be a specialty in Scotland. European Explorers brought the cereal grain and their recipes to Colonial America by in the 17th century. Rolled oats as we know them today were introduced towards the end of the 19th century with the establishment of the much-beloved Quaker Oats Company.* 
This particular recipe is from a cookbook gifted to me by my sister’s boyfriend, Grant. Here’s why I approve of this guy: he bought me this book as a Christmas gift before he knew that I had a cooking blog! Major brownie points there (no pun intended).  The book is Cookies! Good Housekeeping Favorite Recipes, and has all the classics, from chocolate chip to gingerbread men. I added walnuts and a little cinnamon to the mix, but those were the only changes. Click HERE to view this classic recipe.
These next cookies are deceptive in appearance. To the common observer, they appear to be dark chocolate cookies with white chocolate chips; an “inside out” chocolate chip cookie, if you will.  But a bite of the rich treats will reveal their true identity: brownies!
For the purists who believe a bar-shaped brownie is the only acceptable way to enjoy this classic, I dare you to try these – they are fantastic! The white chocolate chips are optional, and can be replaced by any other add-in: pecans, M&Ms, etc. I found these on one of my favorite step-by-step food blogs: The Hungry Mouse (fabulous photos!) I made no changes, and they turn out perfect every time (melted chocolate + cookie batter rarely fails to please). You can find this mouthwatering recipe HERE.
Sticking to the theme of nostalgia, I wanted to choose a piece that had been near and dear to my own childhood. Knowing that very few kids are exposed to the piece I’m dying to showcase on this blog (Stravinsky’s Rite of Spring – coming soon!), I had to be realistic and reflect on my own musical memories. As always, Disney came to my rescue – their 1946 production of Peter and the Wolf was undoubtedly a classical moment inherent to my childhood. The orchestral music is originally by Sergei Prokofiev: “one of those pure-hearted artists who…had a vivid, uncanny remembrance of childhood.”** Optimism and integrity are prominent qualities in Prokofiev’s writing (and yes flutists – the Prokofiev Sonata in D Major will be showcased here eventually). In the meantime, I’ve included two YouTube links. The first, in my opinion, is the better recording of the two: it’s a more theatrical production performed by the Chamber Orchestra of Europe and Claudio Abbado (amazing combination), with none other than Sting as the narrator (though the Patrick Stewart rendition is priceless: trekkie-in-training with TNG). The second video I had to include: it’s the original 1946 Disney production with the amazing Sterling Holloway as narrator (voice of Winnie the Pooh). Enjoy!

1) http://www.youtube.com/watch?v=jzjIlni8_qg
2) http://www.youtube.com/watch?v=ILI3s7Wonvg&feature=related

Sources Cited:
* Olver, Lynne. “Cookies, Crackers, & Biscuits.” TheFoodTimeline.com
**Nestyev, Israel V. Prokofiev. Stanford University Press, 1961.

Stews, Vegan, Vegetarian

Curry and Spice in a Western Guise

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It seems that winter has yet to go out of style in Boston, and so the wooly scarves and snow boots must remain by the front door. Nonetheless, this provides perfect incentive for sticking with hearty meals that can warm a “wintered-out” soul; dishes that I have begun to perfect with my newest love: my Le Creuset 5-1/2 Quart Round Dutch Oven.
I had always joked with friends that the man who bought me a Le Creuset would be the man I marry. Yet prince charming was taking his sweet time, so I bit the bullet and bought my own – probably one of the best decisions I have ever made. This is THE pan for those who love to cook: it is extremely durable, and has a lifelong guarantee. Added bonus – the shape and size of my Le Creuset is the exact same as Julia Child’s favorite! If that’s not fate, then I don’t know what is. While this pan is great for cooking a variety of dishes, it makes fantastic stews! So, I thought I would share one of my favorite vegan-friendly recipes – Vegetable Curry Stew with Chickpeas.
While curry is the central flavor, this is not a traditional “Indian” stew…which leads to a broader discussion on curry: widely assumed to be inherent to South Asian cuisine, curry is in fact a Western creation that has no designation in Indian cooking whatsoever. The Raj (the British colonial rule of South Asia between 1858 and 1947) saw Western adaptations for a number of Indian dishes, with curry powder being a primary result. Many believe curry is a poor derivation of Kari – a Tamil term meaning “sauce”. Indian “curries” are any variety of vegetable/meat dishes cooked with spices and (maybe) a type of sauce or gravy. British curries, on the other hand, are typically made with curry powder. Most store-bought varieties contain cumin, turmeric, and coriander, though there is no one ingredient required to call a spice mixture a “curry.” *
My stepmom and I created this recipe while I was still a vegetarian (a worthwhile effort, but I inevitably returned to the “dark side”). We wanted a stew that was chockfull of vegetables and packed with flavor. After ransacking the fridge and scouring the pantry, we developed a hearty, vegan stew that even meat-lovers can enjoy! We modified a more basic vegetable curry from Annie Somerville’s Field of Greens cookbook – a fantastic resource for great vegetarian dishes. The directions accommodate the different timings for each vegetable variety (no one likes a soggy stew!) Dried chickpeas can be used in place of canned, but they would need to be soaked overnight, and cooked for a longer period of time than the canned variety. You can see find the recipe for this stew HERE. My friend Tim made a GREAT Saag Paneer (Spinach with Cheese), which you can find the recipe for HERE.
Initially I had thought to pair this dish with Rimsky-Korsakov’s Scheherazade, yet realized I should acknowledge the Anglicized context of curry. As such, I chose to pair this piece with British composer Benjamin Britten, and his work Serenade for Tenor, Horn and Strings. Not only is this an iconic work of Britten, but also so happens to have been composed during the British Raj (it was composed in 1943).* I first heard this piece performed by a dear and talented friend at the New England Conservatory, and was instantly smitten. I hope you enjoy it as well! Note about the recording: the horn player (Danilo Stagni) is playing a natural french horn on the opening prologue, and his intonation is a HUGE achievement for that instrument! This particular set of recordings is broken up into three parts on YouTube, but the piece is actually divided into 8 separate movements. I’ve included a link to Part 1 below, but I highly recommend listening to the entire work. It’s a fantastic piece, and this a solid recording! (The Dirge is my favorite movement – see 6:11 of Part 2).

http://www.youtube.com/watch?v=sibbmSroXHc

*according to Wikipedia

Fish, Rice/Pasta, Seasonal

Rain, Risotto, and a Romantic

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This menu was inspired by a season that we New Englanders have become accustomed to NOT seeing: Spring. It is said that March in Boston can be as unpredictable as the stock market, and 2011 was no exception. The day I made this lovely meal (April 1st) just so happened to be a day of freezing sleet and snow – April Fool’s? Unfortunately not…nonetheless, I wasn’t about to let the slushy sidewalks chill my springtime spirit. Such is life in New England, and the reason (I believe) that warm, hearty dishes are an essential asset to surviving the final days of winter’s tyranny. So I turned to one of my greatest cooking inspirations, the Barefoot Contessa (though I wouldn’t be caught dead barefoot in this weather…). As always, she had the perfect dish: Spring Green Risotto – even saying that title made the sky seem less bleak. Unless going for a meatless main, I suggest pairing this with roasted salmon – trust me, you won’t regret it.
While the bulk of food history is “bland” (no pun intended), Risotto does provide a colorful story. Wars of expansion by North African states in the 9th century placed parts of southern Italy under Arab control. Though short-lived, Islamic rule in southern Italy left a strong impression on regional agriculture. Evidence of this can be found through two notable introductions: Asiatic rice and saffron (according to Wikipedia).
(Even though this next part is urban legend, it makes this dish ten times cooler) Jumping ahead to the 16th century, we meet a young apprentice named Valerius. Valerius had been given the task of creating stained glass windows for the Cathedral of Milan. The vivid colors and bright palettes he produced for the windows invoked ridicule from local townsmen – they claimed he was using “saffron” to achieve such a brilliant effect (not sure why this was teasing material, but it was the 16th century I guess…) Vowing revenge, Valerius decided to add an excessive amount of the spice to the main rice dish at his master’s wedding! You can imagine Valerius’s surprise when, expecting disgust and outrage, it was unanimously proclaimed as the best dish of the meal (according to eHow.com).
While this particular recipe exempts the traditional use of saffron, the spice is not missed. With every spring vegetable imaginable, this risotto is a fantastic way to bring back memories of warmer days – fennel, leeks, asparagus, and peas. A word of caution: risotto is a dish best made slow. Arborio rice is starchier variety than its long-grained cousin, and produces a creamy, flavorful result when paired with broth and aromatics. Ensuring the rice absorbs the liquid at the proper rate is thus a crucial part of the process. Treat this dish like you would a three-year-old: with patience and constant supervision. You can find the recipe HERE. As I mentioned, the flavors of this dish pairs beautifully with roasted salmon. I also made a side of Braised Carrots and Parsnips with Crispy Sage – excellent recipe! You can find that recipe HERE.
In the spirit of “spring”, I could only choose the composer whose interpretation of nature even Disney couldn’t ignore (see Fantasia, the original): Beethoven. His Symphony No. 6 in F Major, Op.68 is evidence to his love of the outdoors. Additionally, the first movement Erwachen heiterer Empfindungen bei der Ankunft auf dem Lande (Awakening of cheerful feelings upon arrival in the country) pairs beautifully with such a bright, vegetable-laden dish. I imagine there are those who wonder why I didn’t choose Gewitter, Sturm (Thunderstorm; Storm) given the dreadful weather, but this post was a wish for the sunnier days of spring. Now I don’t believe in miracles, but the gorgeous weather of April 2nd made me believe that my prayers just might have been heard. A note about the video link: the orchestra is not listed, but it was the best quality recording I could find (such is the consequence of having to use YouTube). They do pair it with pictures of “nature” though, so that’s an added bonus to my blog’s theme I guess. Enjoy!

Cheesecake, Chicken, Potatoes, Roasted

A New Beginning…

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“The secret to a rich life is to have more beginnings than endings” (David Weinbaum). There’s nothing quite like a new beginning, and this is one project I’d been hoping to pursue for quite some time. There are two great passions in my life: music and cooking. These two are a match made in heaven, one that I hope to explore through my own musical training and culinary experiences. And so my “breath of fresh air” begins with this blog – The Classical Kitchen. I hosted a dinner party for close friends this past weekend to celebrate the blog launch. The menu was, in theory, Italian – but unique flavors betrayed a cultural diversity:

◊ Arugula Salad with Oranges, Tomatoes & Goat Cheese tossed in a Red Wine Vinaigrette
◊ Roasted Rosemary Potatoes with Crispy Garlic and Lemon Zest
◊ Pan-Roasted Chicken with Shallots, Olives and Sage
◊ Vanilla Creme Fraiche Cheesecake with Blackberries

(It’s okay, you can take a moment to digest…)

This dinner was a FANTASTIC way to launch this new blog, and (as always) a great excuse to spend time with friends. Before diving into the chronicles of these recipes, I want to say how lucky I am to be surrounded by such wonderful friends – cooking has no purpose without good company.

The salad was the contribution of my dear friend Tim Wilfong. A veggie through-and-through, he wanted to bring a side that would complement our main dish as well as his (veggie burgers – nothing too fancy, but he claims it was the perfect match).

So about the potatoes – potatoes in general are an easy sell: mashed, roasted, baked, fried, scalloped, etc. You can almost always guarantee that any crowd will love a potato dish. These, though, exceeded everyone’s expectation! While these beautiful, golden potatoes can stand on their own, the added flavors are what bring this dish up a notch: crispy garlic slivers, freshly crushed rosemary, and zesty lemon. Oh.My.God! My advice? Let these guys cook longer a little than you’d expect (without burning them, of course!) The amount of olive oil used in the recipe will protect the potatoes to a longer heat exposure, so don’t fret.

Some modifications: The end of the recipe calls for tossing the potatoes in the leftover lemon/rosemary vinaigrette – I wouldn’t recommend more than a tablespoon (or two). Trust me, you want to maintain that crunchy goodness, and too much oil will just make a soggy mess. The original recipe also calls for dill, but I went with rosemary. You can view this recipe HERE.

Here’s where our regional fare gets an exotic twist. This method of roasting calls for the chicken to be separated into 8 pieces (a process you can do on your own, though I highly recommend asking your butcher to do this for you), then cooked in a large oven-safe pan. Lemon and sage stay true to our Italian taste, but we journey closer to the Mediterranean with a curveball – brined green olives: a fruit native to the Mediterranean region, appearing in Egyptian chronicles dating back to 17th century B.C. Green olives are unripe and much firmer than the black and brown varieties, so they have to be cured with a lye solution to soften the fruit’s flesh.* This dish packs a LOT of flavor, and is a definite keeper.

A few variations: I placed the chicken directly under the broiler for the final stage of cooking to deepen the flavor and color. I also thickened the sauce slightly at the end to make a quick gravy. To check out this fabulous recipe, click HERE.

Even though I created this blog to expand my cooking repertoire beyond sweets, dessert is still a must at all my dinner parties. This dessert was the PERFECT selection for a launch menu. With a gorgeous texture and depth of flavor, this WILL be my go-to cheesecake recipe from here on out. The original recipe called for a roasted pineapple topping…which probably would have been fantastic if I had the energy to make it, but fresh blackberries were the perfect touch. If there is anything you take away from this lengthy first post, it should be this recipe.

My recipe notes: do NOT overmix the batter, or an unseemly crack will be inevitable, and use real vanilla bean. While vanilla extract is obviously cheaper and easier to manage, this cake would lose half its charm. Finally, don’t substitute sour cream for the crème fraîche – the tangy, light flavor is what makes this recipe! You can get the recipe for this cheesecake HERE.

Given our “twist” in ingredients and method, I feel it only appropriate to take a detour in genre when considering a musical pairing for this menu. I needed a piece that appeared Italian, for all intents and purposes, but contained elements of diversity. My friend Nate Lofton gave the perfect suggestion: Mendelssohn’s Symphony No.4, Op.90 “Italian“. A German-born composer of Jewish descent who studied briefly in France,  Mendelssohn was inspired to write this work following his travels in Italy.** I have included  a recording of the first movement below with The Simon Bolivar Youth Symphony Orchestra of Venezuela – arguably one of the best up-and-coming professional orchestras today. Enjoy!

http://www.youtube.com/watch?v=bWaGq3HIojs

*According to homecooking.about.com.
**According to Wikipedia.com