What a crazy, wonderful, insane summer it’s been! I visited Canada for the first time, went backpacking through the White Mountains, cycled who knows how many miles, and cooked a ridiculous amount of food…which I’ve been terribly remiss in sharing on this blog. Blame the summer weather, but I’ve hardly had a moment to compose (much less edit) photos and text. I’ve documented a TON of creations over the summer, filing them away with a goal of having them posted at some point in the future…so I’m finally back at it with Lamb Dhansak in continuation of the South of the Orient Series, featuring my boyfriend’s amazing recipes (influenced by his travels in Southeast Asia).
Dhansak is of Parsi origin, with influences from both Persian and Gujarati cuisine. The name itself is from the state of Gujarat (in west India), where dhan stands for “grain” and sak for “stewed vegetables”. The dish has a place in Parsi tradition, often served in honor of a loved one’s passing. Parsi households will abstain from eating meat for three whole days following the death of a family member. On the fourth day, this “fast” is commonly ended with a meal of dhansak. Traditionally made with goat or mutton, Parsi households will often modify the ingredients to merit the dish’s enjoyment year-round.
This dish was intense – lots of flavor, tons of ingredients, and hearty to boot. You can omit the lamb if you’re seeking a vegan-friendly option, just be sure to use another filler in its stead. My favorite part of the recipe is the use of roasted vegetables. It’s a first (for me) in Indian cuisine, and works extremely well in the setting. Spinach adds a shock of color, while the spices and lentils imbue the entire dish with a golden hue. Aside from being absolutely delicious, it is chock-full of nutrients and makes for great leftovers. Click HERE to see the recipe!
While Dhansak is far from having ominous implications in the Parsi culture, it is rarely served around or during felicitous occasions. It thus seems appropriate to draw a connection to its tradition for the musical pairing. Death can be a powerful force in any context, to which classical music can lend a responsive and passionate voice. From Mozart’s Requiem to Barber’s Adagio for Strings, music often expresses that which words cannot. The emotional intensity provides an unspoken solace and understanding to the bereaved, whether or not the work was written with said intention. Such music is a reminder of life’s wonders and inexhaustible beauty.

An example is the nine suites of the Bachianas Brasileiras, by Heitor Villa-Lobos. Written between 1930 and 1945, the suites are a beautiful fusion of Brazilian folk music with the contrapuntal and harmonic structures of the Baroque style. Villa-Lobos had a profound respect for Bach, and sought to pay homage to the composer through these suites. Two movements from the collection (in my opinion) present a remarkable degree of emotional depth, coalescent in their beautiful yet tragic milieu. The first is the “Prelùdio” of Bachianas Brasileiras No. 1. The below rendition, from the 2008 Verbier Festival, was performed in memoriam of the renowned cellist Mstislav Rostroprovich. The suite is scored for an orchestra of cellos, which is absolutely stunning:

The second is the “Aria (Cantilena)” from Bachianas Brasileiras No. 5 – the first time I heard this piece, there wasn’t a dry eye in the house. Similar to the first, this suite is scored for an orchestra of cellos, with the addition of soprano solo. The below recording features Kiri te Kanawa, Lynn Harrel, and Cello Ensemble:

Both pieces are absolutely breathtaking – I hope you enjoy them as much as I do.

Sources Cited:
“Dhansak,” Wikipedia.com
“Dhansak,” My Indian Food
“Bachianas Brasileiras,” Wikipedia.com

July 15, 2014Entertaining, Peanut Butter, Vegetarian

Love at First Bite

gregariousgourmet Leave a comment

Let me introduce you to one of my new favorite desserts: Peanut Butter Mousse Tart with Chocolate Ganache. When I first made this, I didn’t take a single photo assuming it wouldn’t be a blog-worthy recipe. I’d originally hoped to make this heavenly cheesecake…but my springform pan had just broken and I didn’t feel like shelling out $40 to get a new one. So I improvised, and created a tart that was loosely inspired by said cheesecake. It was love at first bite – my colleagues were begging for seconds, and I used the second opportunity to capture photos of this devilish dessert. It’s a dessert that is difficult to turn down – my coworker Emilio put it best: “I pity the fool who tries this, it’s more addictive than crack cocaine.”
While it is an extremely rich tart, it is is incredibly easy to make – the ganache is created from a simple mixture of peanut butter and chocolate chips (a combination that rarely disappoints). My go-to method for making ganache is to pour heated cream over the chocolate in a glass bowl. It avoids the risk of burning the ganache over a stovetop or in a microwave, and guarantees a glossy finish. You are certainly welcome to use one of the other two methods, but just be mindful of the heat level (keep it low) and the timing. The ganache is by far what sends this recipe over the top (this is ABSOLUTELY a licking-the-bowl-clean moment once you’re done).
The tart’s “shell” is a simple graham cracker crust, topped with the silky layer of ganache and then followed by a light and creamy mouse. It is one of those “best-the-next-day” desserts, since its flavor will deepen with time. I highly recommend giving this tart a try, whether it be for a potluck or for self-enjoyment. It’s a dessert that practically anyone will love (those with allergies or an aversion to peanuts being the obvious exception). Though I still am hoping to make the aforementioned cheesecake, this simple beauty has thankfully become a go-to in my cooking repertoire. Click HERE to see the recipe for this delicious dessert!
The appeal of this tart casts a wide net, making a fan out of almost anyone who gives it a taste. A parallel in classical music can be drawn to “showstoppers” – pieces that are performed time and time again, and yet never “grow old” in enjoyment or intrigue. Their admiration is often universal, and can appeal to a diversity of listeners (regardless of age or background). A prime example of such a piece is, without question, Johann Halvorsen’s Passacaglia in G minor for violin and viola. Similar to this dessert, Halvorsen found inspiration in a former masterpiece: the final movement of Handel’s Harpsichord Suite in G minor, HWV 432. The work is thus constructed as a “theme and variations”, transforming a single motif within a medley of ideas and styles. The piece itself is quite challenging for the performers involved, and is often played as an encore given the exigent mastery of technique and virtuosity. Though originally written for violin and viola, Passacaglia was eventually transcribed for violin and cello, and has become the more popular performance setting. To honor both, I’ve shared two editions of the piece below: the first showcasing the original instrumentation – featuring Itzhak Perlman (violin) and Pinchas Zukerman (viola) – and the second with the more popular duo setting – featuring Julia Fischer (violin) and Daniel Müller-Schott (cello). Enjoy!

Sources Cited:
Bromberger, Eric. “Interpreti Veneziani – Passacaglia for Violin, Cello, and Strings,” La Jolla Music Society

June 27, 2014Cheesecake, Special Occasion, Vegetarian

Sugar and Spice

gregariousgourmet Leave a comment

Have I ever told you that cheesecake is my favorite dessert? There’s something about the creamy texture that I simply cannot turn down. And there are so many possible flavors! Chocolate, vanilla bean, triple berry – the list goes one. The dessert itself is unique, presenting a irresistible fusion of sugary and tart tastes. I recently made what was possibly the BEST cheesecake recipe I’ve ever come across. My boyfriend and I were visiting his parents for dinner a few weeks back. He prepared a ridiculous meal of Indian specialties, which was loaded with ambrosial ingredients and potent spices. I was tasked with creating a complementary dessert, and this unique Cardamom and Saffron Cheesecake was the result. I like to consider cheesecake to be one of my “specialties,” and have developed a series of tricks over the years to create perfect results. I only recently discovered that cheesecake filling prepared in a food processor yields an unbeatable texture that is both smooth and fluffy. Stand or hand mixers can sometimes result in an inconsistent batter with chunks of cream cheese – the processor whips everything with precision, and creates a silky smooth filling that pours beautifully into your prepared pan. The original recipe is a Simply Recipes original…who to this day is one of my most trusted bloggers. This cake on its own is highly recommended, but the incorporation of cardamom and saffron sent this recipe over the top. These savory elements paired beautifully with the dessert’s sweeter side, adding a notable depth and character to this otherwise straightforward recipe.
What I love about most cheesecake is the ability to make it days in advance, giving those of us with full-time schedules some peace of mind. On the day of, I topped the cheesecake with a layer of lightly sweetened mascarpone and garnished with crushed pistachios (unsalted). The result was an all-around awesome cheesecake: the irresistibly creamy texture, undeniably great flavor, and a gorgeous appearance. The meal had been a fairly spicy one (Tom likes food with a kick…heh) so this was the perfect balance. I guarantee that this will be a crowd-pleaser, for pretty much everyone at your dinner table: click HERE to make this lovely dessert.
While cardamom and saffron are staples in savory recipes, they rarely play a role in sweeter ones – yet the combination works beautifully in this cheesecake. For the musical pairing, I wanted to complement both the uncommon while also paying homage to the East Asian spices of this dish. That led me to British composer Jonathan Harvey: a contemporary English composer and musicologist whose style explores the more subtle connections between spirituality and music. In Harvey’s case, Buddhism was the inspiration for his both his music and philosophies. The following comes from Harvey’s 2010 essay Buddhism and the Undecidability of Music:

“Music is in some sense a picture of wisdom. It is even an explanation, in that it shows rather more clearly than words can so, [the] will-o’-the-wisp quality of reality. Music shows us how mind works.”

This mindfulness can be found in Harvey’s work …towards a Pure Land: a work for full orchestra that portrays the journey that one must take to reach a state beyond suffering (or dukkha in buddhism). The understanding and cessation of dukkha is an extremely important element of Buddhist practice. The music vacillates between energetic highs and a breezy calm, with a flurry of emotions in between. The end of the piece finally brings the listener to that state of mind beyond suffering, which speaks to Harvey’s belief that music can and does provide insight to the human conscience.

Sources Cited:
Service, Tom. “Music and the Mind,” The Guardian. June 2010.
Buddhism, Wikipedia.com

June 18, 2014Chicken, International, Nuts

Better than Take-Out

gregariousgourmet Leave a comment

For many, take-out Chinese is a beloved ritual: the sauce-laden dishes packed into decorative food buckets have become a movie night staple (in fact, I’m about to enjoy such an evening with my new roomie Megan!) Yet let’s be honest…it’s not the healthiest of cuisines. In fact, the nutritional detriments outweigh nearly all of the benefits. By no means does this mean you should forfeit your occasional Friday night movie and Chinese take-out tradition. But there’s a much healthier way to enjoy the cuisine for the rest of the week – give homemade a go! My boyfriend Tom loves to cook Chinese food, and his Kung Pao Chicken is possibly the best I’ve ever had (take-out included).
Most of Tom’s recipes on this blog have highlighted the cuisines of Southeast Asia (under the aegis of South of the Orient series [hyperlink]), yet this is the first recipe of his that comes from the Orient proper. The dish – also known as Gong Bao or Kung Po – originated in the Sichuan Province of southwest China. It is named after Ding Baozhen: a governor of Sichuan during the Qing Dynasty. It is claimed to have been one of his favorite dishes, and was thus named in his legacy.
However, its connection to an imperial official was later repudiated by radicals of the Cultural Revolution: a pro-communist movement from 1966 to 1976 that sought to eradicate cultural and capitalist traditions in China. The dish was therefore referred to as hong bao ji ding (“fast-fried chicken cubes”) or hu la ji ding (“chicken cubes with seared chiles”). The name Kung Pao was reinstated during China’s political reformation in the 1980’s.
It’s a classic stir fry of chicken, peanuts, and vegetables, and is famously known for having a spicy kick. The traditional recipe contains Sichuan peppercorns (which I’ve blogged about before), but isn’t a necessary ingredient. Tom’s version relies on Chinese chili paste, which is gently sauteed with a variety of minced aromatics. This step is where the magic happens – the rest will come from the sauces and ingredients, but these aromatics set up the base of this dish’s awesomeness.
The best part about Tom’s take on this recipe is the copious incorporation of vegetables: we used a mixture of kale, bell peppers, and mushrooms. You can use whatever variety of vegetable you prefer, increasing or decreasing the amounts as needed. That being said, the two “add-ins” that should remain are the chicken and the peanuts (which really make the dish). The result is a meal that is both healthier, more colorful, and much tastier than take-out: click HERE to turn this classic into a homemade tradition!
At the end of China’s cultural revolution mentioned above, the nation was longing to reawaken its artistic ambitions. The Central Conservatory in China reopened its doors in 1977, with the intention to accept no more than 100 students. 18 THOUSAND applications arrived, all of whom were desperate to pursue an art form they had been forced to abnegate for the past decade. The Conservatory accepted 200 students that year, with a number eventually joining the ranks of the internationally renowned musicians. One of the most notable graduates of that class was composer Tan Dun – his style is a unique fusion of Western, traditional Chinese, and experimental styles. In 1997, Tan Dun was commissioned to write a piece celebrating a truly historic moment for China: the return of Hong Kong to Chinese sovereignty from British rule. The work was premiered at the reunion ceremony (pictured right), titled “Heaven, Earth, Mankind – Symphony 1997”. The symphony is a large-scale work for solo cello, Bianzhong bells, a full orchestra, and children’s chorus. It is a celebration of the old, the present, and the future, paying tribute to the values of ancient China while looking forward to a new global community. The below videos are two excerpts from the work, titled “Jubilation,” and the “Song of Peace” (the videos are a little bizarre, but are the only two I could find on YouTube) – enjoy!

Sources Cited:
“Kung Pao Chicken,” Wikipedia.com
Melvin, Sheila and Jinding Cai. “Composers Emerging From China’s Grim Revolution,” New York Times. April 1, 2001.
“Heaven, Earth, Mankind (Symphony 1997),” TanDunONLINE. 2012

May 28, 2014Healthy, Roasted, Salad, Vegan

Having Fun with Farro

gregariousgourmet Leave a comment

Having regaled you with desserts for my past two posts, I felt the need for some nutritive balance. As much as I enjoy baking, I’m actually a fairly healthy eater – I often enjoy no more than a sample of the treats I make. My friends think I’m crazy, but I get far more enjoyment in making desserts for others than enjoying for myself. This discipline is also necessary considering I bake a LOT of desserts…I save my appetite for the treats I know I can’t refuse (one of which will be posted in the coming weeks…stay tuned!) In the meantime, I thought I’d share a lighter dish that has become my go-to as of late – it’s fairly basic, and I often prep enough to last me the week. The recipe has gone through multiple iterations in my cooking, but this particular Roasted Vegetable and Farro Salad is worth sharing.
Farro is a grain that has only recently been introduced to my cooking repertoire. Farro is the Italian derivation of the Latin term farrum, which roughly translates to “a kind of wheat.” Like quinoa and spelt, farro is identified as an “ancient grain”. It was first cultivated in the Fertile Crescent, with evidence tracing initial harvests to Ancient Egypt and the Roman dynasties. Farro has subsequently been an Italian staple for centuries, and has only recently gained popularity in the United States. Its texture is more chewy than soft, making it ideal for soups and salads.
One thing I’ve learned about vegetables is that boiling and steaming do them a great injustice – roasting, on the other hand, pulls out a remarkable depth that can turn even the most veggie-averse eaters into true appreciators. Roasted vegetables are one of my favorite make ahead staples. All it takes is tossing a few handfuls of fresh, chopped veggies with some oil and seasoning, and then scattering the pieces onto a sturdy baking pan for roasting (30 minutes or less, depending on the veggie). The result is a stunning spread of caramelized goodness.
Once the farro and veggies are ready, the rest of the dish pulls together in no time. What I love most about this recipe is that all elements of this dish are extremely customizable – the vinaigrette, choice of protein, seasonings, and more can all be adapted to suit your tastes. The options are endless, so have fun with it! It’s a great dish for lunch or weeknight meals, and will keep for up to a week in the refrigerator. If you’ve never tried farro, this is great way to introduce the grain to your diet – click HERE to see the recipe for this unique salad!
For the musical pairing I wanted a piece that would complement the fun and colorful aspects of the dish. Taking the recipe’s Italian roots into consideration, I found myself turning to Gioachino Rossini: a composer who perfected the art of “opera buffa” (comic operas). His writing has come to be appreciated by both the classically and non-classically inclined. Rossini’s Centerentola (“Cinderella”) is an especially suitable pairing for this dish. Both charming and bright, the opera is written in two acts…completed by Rossini at the ripe old age of 25. The story is slightly different from the classic fairy tale in that the villain is a stepfather named Don Magnifico, and the Prince disguises himself as a valet in hopes of seeing the “true colors” of his potential brides – of course, this is how he finds the one woman with a true heart. The opera has a happy ending (per usual with Rossini), and the work as a whole is quite jovial. The 1981 production with Teatro alla Scala is on YouTube in its entirety, and is magnificent – enjoy!

Sources Cited:
“Farro,” Wikipedia.com
Weiss, Laura B. “Farro: An Ancient And Complicated Grain Worth Figuring Out,” NPR – October 2, 2013
“La Cenerentola,” Wikipedia.com

May 14, 2014Chocolate, Entertaining, Nuts, Special Occasion

Sweet Kentucky Bourbon

gregariousgourmet Leave a comment

May’s flowers are finally here, and they were heralded by one of our country’s most beloved (and slightly ridiculous) traditions: the Kentucky Derby. Every year, the first Saturday in May brings a slew of over-sized hats and equestrian fanatics together for a nearly 140-year-old sporting event. This year’s race was won by a horse named California Chrome (pictured above*). For those of us who celebrate the race with food and drinks, there’s one vital ingredient: bourbon. We’re not talking just any old whiskey – Derby parties call for the barrel-aged, Kentucky-bred, high-proof real deal.
One thing I’ve learned about bourbon is that dessert recipes (especially chocolate) are made WAY better when you add the stuff. Bourbon adds a smoky and almost vanilla flavor that’s unlike any other sweets you’ve tried before. So for this year’s Derby, I made THREE treats with a bourbon kick: Kentucky Bourbon Balls, Browned Butter Bourbon Blondies, and (wait for it…) Bourbon Chocolate Cupcakes with Bourbon Ganache and Cinnamon Buttercream (!!!!)
Let’s start with the smallest of the three – these treats are both simple and addictive. You know you’ve got a winner when the main ingredients are cookies, nuts, and chocolate. I’ve made a similar recipe using spiced rum (see HERE) but the bourbon variety is by far my favorite. There are actually two ways to make bourbon balls: the first is the method I used, while the second omits the cookies entirely and relies on a powdered sugar and bourbon filling. It’s fairly sweet, with a more pronounced bourbon taste (the cookies help round it out, for obvious reasons).
You’ll need a few hours to pull these together, and a bit of patience – the filling prep and rolling aren’t an issue, but dipping the pieces into chocolate can be a bit messy. Melted chocolate is an ingredient that manages to get onto everything, so I have the setup ready to go before even melting the chocolate. The key is to keep the the bourbon balls cold for as long as possible. I froze all the pieces, and then dipped 1/3 into the chocolate while the others remained chilled.
Since it’s a no-bake recipe, use a bourbon that you would actually want to drink – these treats will only be as good as the alcohol you use. I used Jim Beam for all three recipes. That being said, I’m admittedly a bit of a bourbon snob and would never drink the stuff unless absolutely necessary – I can thank my friend Beth for that! The resulting bites were perfectly delicious, and there were hardly leftovers by the end of the party. Click HERE to see the recipe for these chocolate-covered treats!
The second recipe was a twist on a classic dessert that I’ve been making for years. Blondies are basically brownies, but with brown sugar replacing the chocolate. Like brownies, you can fill ’em with nuts, chocolate chips, candies, and more. These blondies take it to a whole new level with browned butter AND bourbon. The first ingredient is a recent discovery of mine (see here), and is honestly a game-changer in the world of baking.
The resulting bar was nutty and moist, with a hint of bourbon that rounded out the sweetness. They store beautifully, making them the perfect treat for picnics and parties. You can use dark or white chocolate, or even crushed walnuts. That’s the best thing about bars – you can make them your own, and they’ll still be just as delicious no matter what. One bite of this blondie and you’ll never go back – browned butter and bourbon will be your kitchen standbys. Click HERE to see the recipe for these golden beauties.
This last dessert was an experiment – I had found a GREAT recipe for bourbon chocolate cupcakes, but didn’t have nearly enough time to prepare the remaining components. I was left with a base recipe and no idea on what to do for frosting or filling. I ended up making a bourbon ganache, and it was a winner. This was a fairly basic ganache, with a splash of bourbon and touch of vanilla. Any extra ganache will keep in the refrigerator for a week (boozy ice cream sundaes, anyone?) For those who aren’t as keen on the bourbon taste, coffee or even milk make wonderful substitutes. As is, these are definitely cupcakes for adults.
I wanted a frosting to complement the bourbon spice, and whipped up a cinnamon buttercream. Again, a fairly basic recipe with a small twist – it was the perfect complement to an already stunning set of flavors. I was hoping to find a decorative Derby garnish (like this), but ended up crushing cinnamon sticks and arranging the pieces atop the frosting. The result was an intensely flavorful cupcake, all of which were demolished before the night’s end. Click HERE to see the recipe for these devilish cakes.
I grew up loving horses – they are magnificent animals, and have been a vital part of our culture for centuries. The Kentucky Derby showcases the best of the best: thoroughbreds whose pedigree and training have made them amongst the most valuable animals in the world. The average speed of a thoroughbred is about 36 mph, and can go up to nearly 40 mph. Like I said, they are truly remarkable creatures. For the musical pairing, I chose a classic “horse-themed” work: Franz von Suppé’s Overture to the Operetta Leichte Kavallerie (Light Cavalry). Premiered in 1866, the operetta itself is fairly esoteric and is rarely (if ever) performed. The overture, however, has stood the test of time and has become to most well-known composition of Suppé’s legacy. The operatta’s story doesn’t contain any actual horses or riders – it concerns the love affair of a Baron and a Hungarian countess. Nevertheless, the overture’s thematic material has come to be closely associated with horse-racing and actual cavalries. It’s a classic, and a perfect pairing for an event as time-honored and exciting as the Kentucky Derby. The below recording comes from the Vienna Philharmonic Orchestra’s New Years Concert, with conductor Franz Welser-Möst – enjoy!

Sources Cited:
“Leichte Kavallerie,” Wikipedia.com
*California Chrome Photo – courtesy of Eclipse Sportswire

April 22, 2014Cupcakes, Entertaining, Special Occasion, Vegetarian

Playfully Sweet

gregariousgourmet Leave a comment

I’ve gained somewhat of a reputation for my cupcakes, with weddings, recitals, parties, and more all part of my catering repertoire. Friends and colleagues will almost always request cupcakes when it comes to my making a contribution, with the expectation for something sweet and delicious. This past week was my friend Elise Krob’s birthday party, and she asked me to bring dessert (preferably in the form of cupcakes). I could have easily gone with straight-up chocolate or vanilla, but am admittedly insane when it comes to baking. So I decided to vet some new recipes, and sent my ideas to Elise. We both agreed that these Cookies & Cream Cupcakes would be perfect for the occasion.
For the OREO® fanatics out there, this is absolutely the cupcake for you! That being said…I used the 365 Everyday Value® chocolate sandwich cookies (there’s a Whole Foods right across the street from my office, what’s a girl to do?!) It doesn’t really matter what brand you choose so long as it has the same loving components of the original. What’s truly excellent about these cupcakes is the surprise on the bottom: a whole half of a cookie! Don’t expect to have any sandwich cookies leftover because you will be using an ENTIRE package for this recipe…
Chunks of cookie are folded into the actual batter, giving these cupcakes a texture unlike any I’ve ever experienced. On the one hand you have a vanilla cake that’s moist and flavorful, and on the other you have chocolatey chunks that add a toothsome crunch to every bite. The cream cheese frosting pairs perfectly with these cookie-dense cakes. Cream cheese is the easiest frosting type to work with since it won’t melt or deflate (case in point: the adorable dollops pictured below). It’s also the yummiest, but that is clearly a subjective opinion. These cupcakes can be frosted and decorated a full day in advance, just be sure to refrigerate them (covered) if you do so. They were an absolute hit at the party, and I couldn’t think of a better way to celebrate my friend Elise – click HERE to see the recipe for these lovable treats!
For many of us, OREO® cookies are strongly reminiscent of childhood. They’re a dessert that nearly anyone can enjoy considering they are incredibly fun to eat: swirled into milkshakes, crumbled atop ice cream, paired with a tall glass of milk, and more. The playful nature of these cookies (and cupcakes, for that matter) has made them one of America’s most beloved treats. When it comes to classical music, one might draw a parallel to the polka: a genre that’s difficult to listen to without a smile. It is a Central European dance form that is both lively and fast-paced (and is often written in 2/4 meter). For this pairing, I decided to go with Johann Strauss, considering he wrote over 40 polkas in his lifetime!! Perhaps the most famous is his Pizzicata Polka – written with his brother Josef Strauss, the strings play only pizzicato (plucking versus bowing the strings). The result is a playfully sweet piece that runs just over 2 minutes in length. At its Russian premiere in 1869, the piece was so well-received that it was performed a total of 9 times for the enthusiastic crowd. Cupcakes and polkas are a surefire way to liven up any day – enjoy!

April 11, 2014Chicken, Entertaining, Healthy, Quick/Easy

Achieving Rustic Elegance

gregariousgourmet Leave a comment

Whenever I cook for friends, I see it as the perfect excuse for making a meal that is both creative and gourmand. Good food, hearty wine, and breezy conversation are all that’s needed for a perfect evening. Just the other day I invited my dear friends Paige and Mel over for a much-needed girl’s night-in. Considering it was a weeknight, I sought out a recipe that was both healthy and convenient. These rustic Italian Stuffed Bell Peppers were the result of my queries, and they were absolutely delicious.
Bell peppers are a vegetable that almost anyone can love – they are colorful, naturally sweet, and remarkably versatile as a food item. Essentially any cooking method applies: roasting, sliced, sauteed, grilled, broiled, baked, smothered, used as dippers, pureed. Red, orange, and yellow bell peppers are typically the “riper” varietals of the bell pepper cultivar. They are (of course) more expensive than the not-as-tasty green bell peppers. Though this may tempt you to opt for cheaper variety, the extra $ has its benefits: colorful bell peppers have nearly twice as many nutrients and vitamins as their green cousins.
I mentioned the need for this meal to be convenient – the night before, I prepped the chicken & quinoa filling, and made the tomato sauce. This cut my time in half for day-of prep, allowing the three of us to sit down and enjoy each other’s company (rather than being tied to the kitchen the entire time). You can go so far as to stuff the bell peppers a day in advance – just make sure to cover the pan before refrigerating! I’m fairly busy most days, and this kind of meal is perfect for anyone who prefers the social aspect of dinner parties over the operative side.
My calling these “Italian” is a nod to the filling’s iconic staples – tomato sauce, fresh basil, and Parmesan Reggiano. Each brings a unique layer to the dish: the sauce a creamy depth to an otherwise unconventional protein/grain filling (chicken and quinoa), the basil a burst of freshness that veils the make-ahead component, and the cheese…well, cheese is just about the best thing ever. The resulting dish was colorful, flavorful, and made for a beautiful presentation at serving. Click HERE to see the recipe for this nutritiously vibrant meal!
Though it might seem appropriate to have chosen an Italian composer for the musical pairing, I wanted to capture this dish’s rustic depth. Granted…this is a fairly common characteristic of many classical compositions. So I decided to start out with a composer, and chose none other than Antonín Dvorák – a composer who mastered the art of translating folk ideals into elegant masterpieces. He was very much inspired by traditional songs and melodies from a variety of cultures (Bohemian, Austrian, Native American, German – to name a few). Influenced by these styles, Dvorák seamlessly wove the themes into his own compositions. His chamber music was especially illustrative of this attribute – worth noting he composed over 40 works for string ensembles alone. Among his most famous is the Trio in E minor for piano, violin, and cello, Op. 90, “Dumky”. This piece was written shortly before his three-year residence in America. The word “Dumka” is Ukranian, and roughly translates to “melancholic composition.” Daniel Felsenfeld (a music critic and composer himself) provides an apt description of the piece:

“The form of the piece is structurally simple but emotionally complicated, being an uninhibited Bohemian lament. Considered essentially formless, at least by classical standards, it is more like a six movement dark fantasia—completely original and successful, a benchmark piece for the composer. Being completely free of the rigors of sonata form gave Dvořák license to take the movements to some dizzying, heavy, places, able to be both brooding and yet somehow, through it all, a little lighthearted.”

As aforementioned, Dvořák had a unique talent for fusing ideas and emotions into beautiful creations that performers and audiences similarly adore – this piece beautifully demonstrates said talent. The recording below is with the Beaux Arts Trio, performing the first movement Lento Maestoso. The entire piece is on YouTube, segmented by movement (numbered in the right sidebar). I highly encourage you to listen to all 6, if you have the time – enjoy!

Sources Cited:
“Antonín Dvořák,” Wikipedia.com
“Piano Trio No. 4 (Dvořák),” Wikipedia.com

March 22, 2014Appetizers, Chicken, Nuts, Quick/Easy

Flavorful Interpretations

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One thing I love about Italian food is the bang you get for your buck. It’s one of the more versatile cuisines, and fits beautifully within any budget or schedule. This past weekend, my boyfriend Tom and I traveled to Boston’s North End (for lunch at Saus, my new favorite restaurants in town) and visited the Open Market shortly after. Aside from the standard deluge of veggies and fruits, we came across these huge bouquets of BASIL. Without thinking twice we bought two bundles, along with some tomatoes, asparagus, and red bell peppers. Our basil overload led to a platter of Roasted Vegetable Bruschetta and a to-die for Basil-Walnut Pesto that we tossed with pan-roasted chicken thighs and asparagus…it was so freakin good that I had to pinch myself to make sure I wasn’t dreaming.
Pesto is originally from Genoa (a region located in Northern Italy), and comes from the Genoese term pestâ – “to crush or pound.” A traditional pesto contains pine nuts, garlic, basil, Parmesan, and olive oil that is “crushed” to a paste in a mortar and pestle (a word whose derivative is the Latin equivalent of pestâ). We opted for walnuts in ours, along with shaved Parmesan Reggiano. It honestly doesn’t really matter what ingredients you choose for a pesto, so long as they are complementary of one another and not totally wacky (but hey, no one’s gonna judge if you decide to make a pesto out of chocolate chips and parsley…but they probably won’t eat it). This pesto, on the other hand, will definitely be a winner at your next dinner party – click HERE to see the recipe!
Bruschetta is one of my favorite appetizers – it’s simple, elegant, and (like pesto) fairly customizable. We roasted a bell pepper over an open flame (do this with caution, of course) and topped each slice of bread with a healthy dollop of basil, veggies, and mozzarella. The metal pan gave each piece a toasty finish, and every bite was packed with flavor. This can be a hit for vegans (great with pine nuts) or carnivores (chicken would be killer!) Whatever your speed, this is a great appetizer or side, and basil is hands-down the herb to go with: click HERE to see the recipe!
Both of these dishes, as aforementioned, can easily be tailored to the preferences and vision of the chef. Room for creativity is a beautiful thing in cooking – as you gain experience, a recipe becomes more of a suggestive tool that can applied to your own ideas. There is definite symmetry between this concept and performance. When a musician first encounters a piece, they go through the motions of learning the notes and becoming comfortable with the overall work. Once it’s “under their fingers”, interpretation steps in – the moment for the musician’s voice to really shine. Perhaps one of the greatest voices in the history of classical music is that of Fritz Kreisler. Both a violinist and a composer, he was an extension of an era where virtuosic musicians were putting their voice into performance AND writing. The art of musical interpretation is thus beautifully ensured through each of his compositions’ intimate understanding of the instrument. Today, violinists are able to quite literally pour their soul into writing that fits the violin “like a glove”. I find Kreisler’s Recitative and Scherzo for solo violin to be especially apropos – written in 1910, Kreisler dedicated this short work to his colleague violinist Eugene Ysaÿe (yet another performer who also composed). The below recording is with Jascha Heifetz – at the age of 11, Heifetz performed before Kreisler for the first time. Kreisler turned to the others in the room and exclaimed “We might as well take our fiddles and smash them across our knees.” After listening to the video below, you’ll understand what he meant – enjoy!

Sources Cited:
Maltese, John Anthony. “Jascha Heifetz: Violinist Nonpareil,” Jascha Heifetz: The Official Website
Strauss, Axel. “Violin Music: Fritz Kreisler’s Recitativo and Scherzo, Op. 6,” All Things Strings
“PHOTO: Fritz Kreisler,” Wikipedia.com

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