August 21, 2013Fish, Healthy, Quick/Easy, Seasonal

Achieving Flavorful Depth

You know how some meals are just too beautiful to eat? I’m not gonna lie…we were pretty darn proud of this meal, and just how amazing it turned out. At the same time, it’s actually a fairly simple one that doesn’t necessitate the skill set of a sous chef. Avocado was the clincher: we saw some great looking ones on sale at the market, and it’s always hard to resist an avocado temptation. Creamy, rich, AND it’s actually kind of good for you? Done. My boyfriend and I needed a quick weeknight meal that didn’t taste like a last-minute option. So we ended up making a gorgeous Pan-Seared Salmon with Avocado Remoulade, with a side of Warm Quinoa Salad with Tarragon Vinaigrette. Hungry yet? I thought you might be 🙂
Let’s start with the quinoa – awesome, quick, and healthy?? I daresay this salad was out to seduce me (my boyfriend did make it, to be fair, and he knows my food weaknesses). This ancient grain works in an infinite number of contexts, and one of my recent favorites has been serving warm quinoa tossed with vinaigrette. While you can use any vinegar or mustard on hand, it’s always a treat to have “foodie” indulgences – in this case, a Green Peppercorn Mustard and a Tarragon Wine Vinegar. Meanwhile, kale gives this dish a nutritional kick while the raisins provide a subtle sweetness. The result is a dish full of complexity and healthy goodness – click HERE for this spectacular recipe!
As I’ve said time and time again, salmon is one of my favorite fish types. Omega-3’s and protein aside, it is just outright delicious. For this dinner I was also able to use one of my favorite kitchen tools: the grill pan. Don’t get me wrong – nothing replaces the smoky, flame-roasted aesthetic of an actual grill, but this pan works wonders in a pinch. I seasoned the salmon with a simple spice rub (paprika, some chili powder, salt and pepper) and “grilled” them over medium heat for about 5 minutes before popping them into the oven to finish. Worth noting that I used a cast iron pan – do NOT put just any ol’ pan into your oven…unless you have a weird fascination with melted plastic.
Avocado and salmon are an unexpectedly perfect couple – in addition to their congenital contrasts, they are a stunning duo in presentation. The remoulade is nothing too fancy…it’s basically guacamole with some olive oil. The oil gives the purée a glossy texture, which in essence justifies the “remoulade” appellation. While I opted to plate the dish as seen below, you can top the fish with the avocado or even set them side-by-side: at the end of the day it’s all a matter of what you want to eat (without mourning the destruction of a beautifully assembled meal). We were starving by the time this was ready, so we had no qualms whatsoever to dig in – trust me when I say we had no regrets after the first bite. Click HERE to check out the recipe for this impressive dish!
The wealth of this meal is bound to sweep anyone off of their feet – not to imply that this is heavy fare, rather that the complexity of flavor and texture is inspiring. So for my musical pairing, I opted for a light work with striking depth: Johannes Brahms’ Alto Rhapsody, Op. 53. Written in 1869, the work is scored for contralto (the composer’s favorite), male chorus, and orchestra – it runs just under 15 minutes, and yet is lush with “Brahmsian” texture and chordal progressions. He wrote the work as a wedding gift for Clara and Robert Schumann’s daughter, Julie – a girl for who it is certain Brahms had romantic feelings. Naturally, you can imagine this marriage was a source of sorrow for the composer, so he poured his anguish into his work. After reading the score for this piece, Clara wrote in her diary:

“It is long since I remember being so moved by the profound pain of words and music. It is the expression of his own heart’s anguish. If only he could speak so candidly in his own words!”

The lyrics are taken from Goethe’s poem Harzreise im Winter, which reflects on the despair and agony of young love lost. Brahms opens in the sorrowful key of C minor, shifting to the happier Major equivalent at the promise of redemption and a revived spirit. He personally felt it was one of his best works, which for Brahms (whose self-critique was as harsh as it gets) is a big deal. I think Brahms, my boyfriend and I share a similar pride for our respective creations in this instance, which further justifies this musical pairing. The below recording is with the remarkable Marilyn Horne – a voice practically made for this piece. Enjoy!

Sources Cited:
“Alto Rhapsody,” Wikipedia.com
“Philpedia: Alto Rhapsody,” LA Phil

August 9, 2013Cheesecake, Chicken, Cupcakes, Entertaining, Grilled, Holiday, Special Occasion, Summer

Cheers to Independence

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Independence Day – a holiday that, for many Americans, is primarily associated with fireworks, cookouts, and beer. While it may seem blasphemous to commemorate such a day with revelry, it was one of our country’s most celebrated victories – making it an excellent reason to throw a party! This date marks the official adoption of our country’s Declaration of Independence, portending the end of a struggle between our foundling nation and England’s imperial stronghold. For those of you who know me, any excuse to host is a good one – this one just happens to be renowned for food, meaning it’s just my kind of party 🙂
Grilling is THE method of choice for any respectable Independence Day cookout. While we certainly had our share of standards – burgers and hotdogs – I always try to include a recipe that stands apart from the crowd; these Spicy Bourbon Chicken Thighs were just that. The original recipe calls for tequila…but in an effort to save money and time, I used a liquor I had on hand: Bourbon. Though let’s be honest – Bourbon is almost always a better choice (especially over Tequila…)
Another notable difference was to use the sauce as a marinade, rather than an ending glaze. The only setback to this is the potential for more flare-ups (since the sugary sauce will be on the direct heat earlier on), but the flavor payoff is worth it. I made this sauce one day in advance, and then set the chicken thighs into the marinade the morning-of the cookout. The end result was flavorful, juicy, with a bit of a kick. I can guarantee you’ll knock your guests socks off with this one – click HERE to see this unique recipe!
The national ostentation of all things red, white, and blue helps to inspire the rhetoric of Independence Day. While I refuse to stick little American flags into every burger that comes off the grill, I do give in to subtle patriotic presentations – this year it was the desserts: Mini Cheesecakes with Summer Berries and a Mixed Berry Tart with Mascarpone-Ginger Cream. Not terribly imaginative on my part, but thankfully red and blue do a fantastic job of delineating any patriotic intent. They were both quite delicious which (in my experience) is what really counts.
The tart’s original recipe was a little too involved, and seemed to be more work than it was worth. So rather than take on an ambitious project, I made a single tart that could fit entirely within a 9×13 baking sheet. The pastry is the most complicated element – a paring knife and the freezer will be your best friend here. Just stick to basic dough knowledge – keep it cold, but not beyond a workable chill (because you won’t have any use for a frozen brick). Mascarpone in lieu of cream cheese was my idea, and seals the deal on this winning dessert – click HERE to see the recipe for this mouthwatering dessert!
These cheesecakes were adorable, and made for a great end-of-party indulgence. They can be topped with pretty much anything – berries, chocolate, jam, etc. They are far simpler than your standard cheesecake (no need for a water bath, for starters) and much easier to serve to a large crowd. I made my own mini crusts for these, but you can use a vanilla wafer or oreo cookies for a quick fix. I decided to go fancy and use a real vanilla bean as well, but extract will do in a pinch. The best part about these bite-sized treats? You won’t feel quite as guilty when you reach for a second…or fourth: click HERE to see the recipe for these adorable cheesecakes!
Aside from the food, fireworks, and friends, July 4th is also known for its parades. Whether it’s in the middle of small-town Iowa or the National Independence Day Parade in D.C., our country loves its parades. A notable part of any good parade is the brass band, which leads to my discussion on Charles Ives and this blog’s musical pairing. Ives was a different breed of composer – an innovator, artist, and businessman all packed into one; some go so far as to say that he was the prototypical American. It is believed that one of his strongest influences was his father, who had been a U.S. Army bandleader during the Civil War. The day-to-day band rehearsals left an impression on the young Ives, and his father’s encouragement on musical studies helped foster the composer’s vivid imagination:

“In ‘thinking up’ music I usually have some kind of a brass band with wings on it in back of my mind.” – Charles Ives.

One thing that Ives is known for is the incorporation of musical “quotes” – more often than not, they are allusions to popular American folk songs and hymns. These quotations are both intentional and witty, giving insight to Ives’ thought process as a composer. It’s worth noting that Ives was also a very talented organist, and was composing hymns from a very young age. With an upbringing immersed in folk songs, hymns, and marching music, Ives is perfect for this patriotic blog, and his Variations on ‘America’ for Organ Solo showcases all of these elements quite beautifully. Less than 8-minutes in length, it’s a brilliant little work – he wrote it when he was just 17 years-old, and his prodigious organ talent is apparent in the work’s complexity. In fact, it is one of the earliest surviving examples of contextual polytonality – a well-known feature of Ives’ style. The work is both humorous and edgy, with moments where the theme is fighting to be heard followed by moments where it is exulted – nonetheless, “America” rings true throughout. Enjoy!

Sources Cited
“Charles Ives,” Wikipedia.com

August 2, 2013Chicken, International

South of the Orient: Part I

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You have probably read about my various trysts with international cuisine before – to be fair, I can’t necessarily deem any of them as being truly “authentic” dishes, seeing as how I’ve only been to a handful of countries outside the U.S. Then there’s my boyfriend: a guy who has traveled across the globe, seeing and experiencing a number of cultures and cuisine. When it came to food, India left an especially strong culinary impression – he says of the place:

“You can be sitting in restaurants perched on the sides of cliffs, while eating Northern curries and enjoying vistas that extend all the way from the Himalayan foothills to the smog of Delhi.”

Tom cooks Indian curries unlike any I’ve ever tried…and I have been dying to showcase his food on my blog for quite some time. His recipes from regions southeast Asia are especially intriguing, so I’m introducing a miniseries called “South of the Orient” (and to finally get his recipes online!) This Kashmiri Chicken Curry seemed like an apt introduction to what is arguably an authentic take on Indian cuisine.

Tom spent a total of 6 months in India during his travels, one of which was spent in Dharamsala: a small city in Northern India that is home to the exiled Tibetan government (and the Dalai Lama). It was here that he first experienced a Kashmiri curry. Kashmir is the northwestern region of the Indian subcontinent, and has been called “Heaven on Earth” given its incredible natural beauty. Kashmiri traders venture south from Kashmir by way of treacherous mountain paths into Northern India to sell the flavorful spices and colorful clothing from their homeland. The need for discretion is due to the volatile relations between Pakistan and India over the Kashmiri region. As a historically disputed territory, its resources are all the more precious.

This recipe calls for ingredients that Kashmir grows in abundance, including saffron and pistachios. After being introduced to this curry in Dharamsala, Tom has apparently made this curry upwards of 30 times – the trick is to not dump everything in all at once. The key to getting the depth of flavor is to allow each ingredient to “bloom” – Tom will toast the spices individually, before grinding them for the curry paste. The added patience yields remarkable flavors. Click HERE to learn how to make this irresistible dish!

The appeal of India is understandably intoxicating, and many a musician have fallen under its spell. A prime example was classical violinist Yehudi Menuhin, who was constantly seeking new life experiences and cultures to inform his art. India left an indelible mark on Menuhin, and he became fascinated with its cultural practices. He was one of the first advocates for yoga, having befriended world-renowned yoga instructor Bellur Krishnamachar Sundararaja (B.K.S.) Iyengar long before he had reached international prominence. The following quote gives some insight to Menuhin’s view of India:

“Delhi was an absolutely incredible place, teeming with life. There were hardly any cars, so women in beautiful saris spilled out on to streets filled with monkeys and oxen. Exotic birds flew among the trees. It felt so different from what we experience today, when most of us seem to live in a submarine where there is barely enough oxygen for everyone. In Delhi, years ago, we were enchanted. Both of us wanted to learn more about the culture, the way of life, and, of course, I was interested in the music.” – Menuhin

It was this interest in music that led to a collaboration with the celebrated teacher Ravi Shankar. The duo helped bring Indian music to an wider audience, and has become one of THE albums of cross-cultural music. Menuhin wrote an article about their collaboration which you can check out HERE. As for the music, the link below include the entire album – enjoy!

Sources Cited
“Kashmir,” Wikipedia.com
“Yehudi_Menuhin” Wikipedia.com
The photo of Menuhin and Shankar is courtesy David Ferrell/Getty images

June 26, 2013Fruit, Pastry, Quick/Easy, Seasonal

Edible Brilliance

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I am a total sucker for food magazines – the too-good-to-be-true photography, elaborated by mouth-watering tales and anecdotes, with star-studded chef contributions…there’s always at least one dish that catches my eye, and receives a “must-make-now” bookmark. I was sifting through some old magazines and happened across a gorgeous galette. This term is used to describe a variety of free-form pastries and cakes found in French cuisine, and is often typified as a “rustic” creation. In reality, most galettes are far from rustic, as the beauty of this dessert is its imperfection. So when I was asked to make a summery dessert for a cookout with my boyfriend’s family, this Ginger Peach and Cherry Galette was my response…and it was truly stunning.
This galette calls for a sweet pâte brisée (or a pastry dough), which incorporates a touch more sugar and eggs than your standard crust. The eggs (inevitably) make for a very sticky dough, so you will want to take that into account when rolling and transferring the pastry to a pan. The texture is also softer than your typical pastry dough, and comes together in much less time. Even so, it is still important to keep your ingredients as cold as possible during the preparation (a cardinal rule for ALL doughs).
The original recipe only called for peaches…I just happened to have poor luck at the market, so 2 of my 4 peaches were rotten. Thankfully I had a bag of fresh cherries in the fridge that I had been become quite addicted to, so this was the perfect solution for both the galette and my self control. The result was a colorful, fresh, and stunning dessert – you can use any fruit you like (except for watermelon or cantaloupe…that would be odd), and even change up the spices. Click HERE for the recipe to this beautiful summer treat!
Edible brilliance is the goal of any chef, and placing a work of art upon a plate after hours of prep can feel like an immense accomplishment. I thought a foray with “color” would be suitable for this musical pairing, which led me to a French composer whose style is notably playful, light, and full of tonal vibrancy: Jean Françaix. Having been born into a musical family, Françaix’s talent was fostered at an early age. His studies with Nadia Boulanger and Isidore Philipp led to a prolific career, and his music consequently flourished – Maurice Ravel had said of the young Françaix

“Among the child’s gifts I observe above all the most fruitful an artist can possess, that of curiosity: you must not stifle these precious gifts now or ever, or risk letting this young sensibility wither.”

The piece I chose for this pairing is Françaix’s Concertino pour piano et orchestre – composed in 1932, the work is less than 10 minutes in length, and is true to the composer’s neoclassical and witty style. The recording included below is by the composer himself (he often performed his own works for piano). Like this galette, the colors and texture are quite visceral. It’s a lovely little piece, and I hope you enjoy it!

Sources Cited:
“Jean Françaix,” Wikipedia.com

June 11, 2013Entertaining, Special Occasion

Morsels of Entertainment

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Every May, there is a sporting event that has a reputation for lots of food and good bourbon: the Kentucky Derby. My close friend Beth hosts an annual party that is true to tradition, and for a 90-second race it is always a total blast. Friends pack into the apartment with crazy hats and summer attire for an evening of southern-style cuisine and Kentucky-style drinking. Every year I make a TON of food for this, and it’s a chance for my Georgian roots to shine 🙂
For large parties I always make Bourbon Smoked Sausages – they are easy, filling, and amazing! You can use any type of meat you would like, though I highly recommend smoked sausage. I used sliced sausages in this instance, but the cocktail sausages are even better. The sauce is pretty easy, and acts as a great foundation for a sweeter, spicier, or smokier dish. For parties like this one, I keep it simple, and it still is the star of the night – click HERE to see the recipe for this must-have party app!
You can’t have a southern-style spread without Deviled Eggs, Paula Deen would be furious! Since the Queen of Butter has a love for these little bites, I always make a “lighter” version for my guests. The traditional method requires a LOT of mayonnaise, while I prefer to highlight the eggs’ natural flavor (in other words, using only a touch of mayo for substance). Shallots and hot sauce are my staples in this dish, though this also a very customizable recipe – click HERE for this “devilishly” good appetizer!
I also made a Hummingbird Bundt Cake – a southern gem I have always been curious to try. While the combination of pineapples and bananas is what you would only expect for Daiquiris (or similar boozy concoction), they work wonders in this cake. It is basically a glorified banana bread, with a moist crumb and a nutty topping. Are you drooling yet? The result was quite lovely, and guests were practically “humming” after every bite – click HERE for the recipe to this southern classic.
A rule of thumb for any southern chef – you can never have too much dessert. Why this is the case…I have no idea, but I listen to it. So among the many desserts that evening, these adorable Oreo Truffles were one of my favorites. Like almost everything else for the party, they were simple to make – a mere three ingredients, and yet each was bite-sized piece of heaven. I make these the night before serving them so they are ready to go (especially since the chocolate coating can take a little while). Click HERE to see the recipe for these adorable treats!
For the musical pairing, I wanted something that was celebratory…and there’s rarely anything more joyous than good ol’ Mozart. While many of his compositions were written for staged performances, he also wrote a number of works for the entertainment of nobility (which were often premiered at parties). It was a much-needed form of income, and served as backdrops for a number of social occasions. These works often included divertimenti – a genre known for being lighthearted and entertaining. Written for smaller ensembles, this genre often served as “background music” for social settings and occasions. Because of this, Mozart didn’t extend too many complexities or profundity to these compositions, and they were for the most part quite simple and playful. For this particular pairing, I chose his Divertimento in D major, K.251 – written for oboe, 2 horns, and strings, the piece has six movements in total. There is only one slow movement, while the other 5 movements each have their own character. The more notable movements are the first, which is a flirtation with the sonata-style, and the last, which is based on the French style of a traditional march. Though it’s no Requiem or Symphony, this “morsel” of Mozart’s is the perfect pairing for such an entertaining spread – enjoy!

Sources Cited:
Morrison, Chris. “Divertimento No. 11 in D major, K. 251” Reno Chamber Orchestra Program Notes
Samson, Charley. “Mozart Divertimento K. 251,” Colorado Public Radio

May 7, 2013Fish, Special Occasion

Going All-Out for Quality

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There are times when all I want to enjoy is a simple salad with canned tuna (maybe I’ll get fancy and add some capers…), but there are also times when I like to go all-out with cooking. More often than not, the latter scenario is attached to a social event or dinner party. My inner chef was dying for a challenge, and so I went on a Whole Foods excursion – I grabbed two bunches of carrots, some apples, lemons, and thyme (my favorite herb) to create a gorgeous dinner, with Tilapia with Carrot-Apple Purée as the main event.
I have discovered that I am obsessed with roasted root vegetables: sweet potatoes, carrots, beets…I can’t have enough of these beauties. Depending on the type, roasting can imbue a sweeter taste that almost gives them a “candy-like” flavor (they are much healthier for you than candy, of course). I roasted whole carrots for this dish, and then sautéed an apple with some herbs and shallots…I’m not really sure what came over me, but folks this was ridiculous. Please try it…you can even skip the fish, but this purée
Tilapia is probably one of my favorite fish – it cooks in a flash, and doesn’t have a strong “fishy” flavor. For this recipe, I made a quick dry rub and added some fresh thyme to create a beautiful blackened texture. You can use any spices for rub that you like, or even a store-bought one (though I promise that homemade will yield a much better result). My advice is to allow the rub to sit on the fish for about 15 minutes or so, to let the flavors settle.
After plating the fish, I gave each a squeeze of lemon for an added burst of freshness. It was a stunning entrée, and paired with the purée it was truly irresistible. To see how I made this dish, click HERE. I paired the fish with two sides: the first was a favorite, Lemon-Garlic Broccoli(recipe HERE). The second was a creation all my own, driven by my love for colorful salads that can pack a nutritional punch: Quinoa Salad with Orange & Cumin Vinaigrette. I tried to tie all the flavors together in this meal, and added cumin to the dressing to complement both the tilapia rub and the carrot-apple purée. You’ll go back for seconds on this one, I promise – click HERE to see the recipe.
An “all-out” kind of meal meant a special musical pairing. Anyone who has ever attempted to perform a Baroque edition in it’s natural notation understands that interpretation of this genre is a true art. It’s not about adding a trill here or appogiatura there – it’s about having an understanding of the foundation, which should inform any added colors and expression. This led me to two true afficionados on this approach: Andrew Manze and Richard Egarr, performing their rendition of Corelli’s Sonata for Violin in E Minor, Op. 5 no. 8. In considering how to describe this piece, Manze himself says:

“Arcangelo Corelli published Opus 5 on 1st January, 1700, his one and only set of violin sonatas, and arguably the finest and most influential ever assembled…all other baroque sonatas can be defined as being pre- or post-Corelli…”

What’s brilliant about their performance is both the synergy and natural flow they maintain throughout – Correlli only includes a basic bass and treble line in the score, with no adornments or harmonies included. As is the case with most Baroque works, this music requires a very intuitive performer who can give musical voice to an otherwise austere composition. The knowledge can only get you so far, as inherent understanding of musical expression is a vital piece as well. This performance shows that when you go “all-out” on interpreting the written meaning and foundation of a piece, the result will be utterly breathtaking – enjoy!

Source Cited:

“Corelli Violin Sonatas Op. 5 Review,” by Andrew McGregor. BBC-Music.com

April 3, 2013Chicken, Quick/Easy, Rice/Pasta

Delicious Food in No Time

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After a LOT of experience in cooking dinners at the various kitchens of my friends, I have learned the value of prep work. Pre-slicing veggies, allowing sauces to chill overnight, dividing ingredients into ziploc baggies – these make the night-of preparation MUCH easier. This was especially the case for a meal I made with two close friends, TJ and Elise – I had prepared the tomato sauce, washed the vegetables, mixed the vinaigrette, and even pre-measured the pasta! As a result, this beautiful Chicken Sausage Marinara with Zucchini came together in less than 20 minutes.
Now when I was a little girl, my idea of a quality chicken dish was a mound of breaded, fried tenders with oodles of ketchup. It never occurred to me that this simple meat could be SO adventuresome – you can imagine that when I tried my first link of sweet apple chicken sausage, I discovered a whole new take on poultry. It’s not AS healthy as the breast, but is still way healthier than beef or pork sausage (and fried chicken tenders, for that matter). You can choose whatever type sausage you prefer, though I recommend sticking to either a spicy or sweet variety.
The sausage paired beautifully with marinara – I added some zucchini slices and fresh basil to give it more of a “springtime” effect. Even though this recipe might seem fancy, it is seriously a piece of cake (but healthier than cake?) I guarantee it will please even the pickiest of eaters – click HERE to see the recipe! The side was a Cranberry-Kale Salad with Seeds. This was a little experiment of mine in terms of process, and worked out quite well. You can pretty much add anything you want in terms of fruit and/or nuts, but I went with cranberries, pepitas, and sunflower seeds – click HERE to see how to this colorful salad is made.
The beauty of prep work is the efficiency that follows – time seems to “fly by” as an hour-long recipe comes together in a matter of minutes. As a result, you have more time to be social, and have fun with you guests – this led to my musical choice: Short Ride in a Fast Machine, by John Adams. Now this is definitely a FUN piece, but it also works well with the parallel concept of prep work. Short Ride relies on the basis of repetition, and throws in the occasional curve of rhythm and tone. It’s very short, just under 5 minutes, and yet grows in complexity and character as the piece builds – a ton of “flavor” in a short amount of time 🙂 The below recording is with Michael Tilson Thomas and the San Francisco Symphony – enjoy!

Sources Cited:
“Short Ride in a Fast Machine,” Wikipedia.com

March 16, 2013Chocolate, Cookies/Bars, Entertaining, Peanut Butter, Vegetarian

The Treats of Travel

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After what has felt like nonstop traveling, I am BACK in Boston 😀 It was an awesome three months do doubt, though it’s nice to finally have a moment to relax and enjoy my own apartment. I feel like I haven’t blogged in forever! Of course, the traveling has meant little to no chance for foodie adventures and photography…thankfully, I had photographed some sugary treats a while back that had yet to be featured on this blog!
Chocolate Truffles are perhaps one of the most luxurious sweets, and yet they are so easy to make! My recommendation: use THE best chocolate that money can buy – Ghirardelli, Godiva, Scharffen Berger, Green & Black’s, etc. It’s the main ingredient, and will make all the difference in the world (especially if you don’t plan on using any added flavors). Adding a flavor is where the fun really begins – peppermint, pecans, bourbon, cinnamon, Grand Marnier, espresso (I could go on…). Just be sure to stick with ingredients that won’t entirely overwhelm the taste of the chocolate (after all, these are chocolate truffles).
From there, you can roll them in any coating (that’s edible) – we went for a combination of sprinkles, chopped nuts, powdered sugar, and even coconut! Some other ideas might be crushed cereal, decorative sugar, pretzels (but don’t get crazy!) The result was is quite stunning, and so rich! They can be a little messy, but I was recently given a trick: coat your hands in cocoa powder, then roll them into balls – so simple! Have several bowls set out with your desired coatings, and I would quickly washing your hands in between coatings, unless you want a truffle that is covered in every one…which is OK! Click HERE to read more about these bite-sized treats.
These Cinnamon Bun Cookies were such beautiful cookies! At first I was skeptical, and not really convinced that they would work. It can be a little tricky slicing the rounds, so be sure to use a good, sharp knife. I rolled the dough as tightly as I could, then placed it in the freezer overnight. The next morning, I carefully sliced the logs using a chef’s knife. I also would recommend making a touch more of filling than you need (just in case!)
The original recipe calls for icing, yet I felt these already have the perfect balance of sugar and spice. For fans of a sweeter cookie, then you would love the icing – and it would also bring these even closer to their pastry inspiration. If you are bringing these to a party and want to box them up, I would recommend icing the cookies once you arrive. Just make sure your guests don’t steal any while you’re working – I can guarantee they will be tempted to try. Click HERE to read more about these beautiful cookies.
All I can say about these Peanut Butter & Fudge Oatmeal Cookies is that they are dangerous – once you’ve had one, you’ll want at least 3 (or 12) more. They are actually gluten-free, which is a great option if you or a friend is sensitive to gluten products. Everything else about them is pure indulgence: peanut butter, chocolate fudge…they are just really good. I could talk more about them, but wouldn’t want you to accidentally drool on your keyboard – click HERE to read more about these chocolatey bites.
Since this large chunk of tours that was practically taking me across the country, I felt like a bit of storyteller with friends and colleagues by sharing “tales of distant places” (heck, even the middle of nowhere Ohio can feel like a fairy tale…) Needless to say, this thought inspired my musical pairing for this blog – Aleksandr Glazunov’s Chant du ménestrel, Op. 71 pour Violoncelle et Orchestre. This is a piece I only recently heard performed, and have ultimately fallen in love with. A minstrel was a medieval bard whose songs of faraway lands and heroic feats were highly sought by Europe’s high society. The minstrel tradition was eventually replaced by court composers and musicians, which led many of these bards to travel for work – hence the “wandering minstrels”. The picture of a traveling performer is a romantic ideal (and, in a small way, define my own work in the arts world!) A number of artists have drawn inspiration from this ideal, including poets…

O for the gentleness of old Romance, the simple planning of a minstrel’s song! (John Keats)

playwrights…

Consort! what, dost thou make us minstrels? an
thou make minstrels of us, look to hear nothing but
discords: here’s my fiddlestick; here’s that shall
make you dance. ‘Zounds, consort!
(Romeo and Juliet: Act 3, Scene 1 – Shakespeare)

And painters…(to name a few!)

So where is the connection to these cookies? Cookies in and of themselves are edible stories – each has its own history, whether it be your mother’s beloved chocolate chip recipe or from a holiday cookie swap at your office that was a lot fun. The original below recording is with cellist Yuli Turovsky and the chamber orchestra I Musici de Montréal – enjoy!

Sources Cited:
“Minstrel,” Wikipedia.com
“John Keats quotes”, Thinkexist.com
“Romeo and Juliet” Shakespeare.mit.edu
“Supper With The Minstrel And His Lute,” Gerrit Van Honthorst: The Complete Works

February 14, 2013Chicken, Entertaining, Special Occasion

A Casual Affair

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I love cooking for friends, and FINALLY had the chance to make a meal for one of my favorite power couples: Adam and Jason 🙂 They have a gorgeous apartment, and it was such a pleasure to cook there. When I had first arrived at their place, I had a whole recipe game plan…which I ended up ditching entirely (it had been a looong day). So I improvised with the few items I had brought and made a lick-your-plate good dish: Nutty Chicken Tenders with Orange-Ginger Sauce. It was an evening of wine, jazz, and lots of laughs – needless to say, it was a great evening!
The coating for the chicken was a canny touch. Adam is gluten-free, and since most chicken crusts involve some variety of gluten (all-purpose flour, panko, bread crumbs, etc.) I had to get creative. He had a whole bag of pepitas, and some unsweetened coconut flakes. The coconut was a definite, but how to use those pepitas? I decided to try creating a nut “flour” by quickly processing them, and for just enough time to avoid making a nut butter. The result was perfect, and made for a beautiful presentation.
The sauce, though basic, was what made the dish – the main players are ginger, garlic, and orange juice. I personally love citrus-based sauces, so I thought it would add a bright contrast to the nuttier chicken (and quinoa that we served it with). Enter the “lick-your-plate” clean moment – this sauce was ridiculous. So simple, but it really tied all of the flavors together – click HERE for this (surprisingly) elegant dish!
I had a really great time at this dinner – there were only 5 of us, and it was totally relaxed; I wanted to capture that social “flavor” in a musical pairing. I found myself with Schubert: he had a wonderful support system, both professionally and socially. In fact, Schubert’s friends and colleagues were such admirers that the tradition of a “Schubertiade” was born. These were gatherings dedicated to the celebration of Schubert and his music, and the composer (in the beginning days) was often himself present. They were hosted in private homes, and were informal affairs compared to the concert hall. Aside from music, there were other fun games and activities to complement the evening. What’s more is they gave musicians a chance to perform with and for friends. The below sketch by Moritz von Schwind (a friend of Schubert’s) shows a Schubertiade with Schubert himself at the piano:
I chose his Sonata in A minor for Arpeggione and Piano, D. 821. I had never heard of an arpeggione, and had to do a quick search: it was basically a guitar (had frets) played like a cello. Since the arpeggione is no longer extant, this sonata is often performed on the cello or viola. I am a sucker for all things cello, so of course I went with a cello recording for the listening sample…that and it’s YoYo Ma with Emmanuel Ax!