March 15, 2014Breakfast, Eggs, International, Quick/Easy, Vegetarian

Rise and Shine: Part II

A tradition that has become a recent obsession of mine is Sunday brunch – I am a fairly routine person in most cases, but sleeping in and indulging in a hearty “late breakfast” is about the best thing you can ask for at the end of a long week. Going out for brunch is a great, but cooking your own is even better. There is no need to wait for seating or to flag down the waiter every time you want coffee (which is every 8-10 minutes with me), and you can take as much time as your little heart desires. Tom took the reigns with a recent brunch, and made these heavenly Huevos Rancheros.
This dish started out as basic late-morning fare for farmhands and staff (hence “rancheros”) – because it’s seriously delicious, the dish grew in popularity and quickly became a national (and eventually international) favorite. Eggs (“huevos”) play a central role to the dish. Tom and I are pretty picky when it comes to buying eggs, and always opt for the “free-range” or “organic” varieties. Regardless of your preference, I’d recommend getting high-quality eggs for this. The other key elements are the toppings: you’ve got salsa, tomatoes, beans, jalapenos – tasty goodness that results in every mouthful bursting with flavor. Tom loves that it’s high on protein, and I love pretty much anything smothered in salsa and avocado (except for cookies…that might be strange).
The process for making huevos rancheros is quite simple. You basically pan fry a variety of ingredients and make a quick avocado salsa…and voila! Breakfast crack – you can top it with cheese, cilantro, hot sauce, or even more cheese. Paired with a large mug of stovetop espresso and an episode Breaking Bad, this dish is the making of a beautiful brunch. If you’re a fan of Mexican food and not typically a morning person, consider this your new alarm clock: it is absolutely a reason to get out of bed, even on the coldest of days. Click HERE to see the recipe!
Brunch is intended to be a deliberate indulgence (or marginally tipsy one if you go for the Bloody Mary/Mimosas). It’s the most casual meal you can have, and is often shared with someone you truly appreciate. Weekdays are made for being productive, active, and engaged – your weekend serves as a temporal “end” to the week’s craziness (unless you have to work on weekends…which is actually more common than you’d think in the non-profit realm). Regardless, brunch is your time to relax. When I was a little kid, my dad would always be playing recordings of classical or Spanish guitarists – music that’s often both beautiful and relaxing. Though this dish hails from Mexico, I was drawn to Spanish composer Joaquín Rodrigo for this post’s musical pairing. Perhaps his most famous work is Concierto de Aranjuez for classical guitar and orchestra.
Written in three movements, the music takes inspiration from the gardens at Palacio Real de Aranjuez. Rodrigo himself said that every movement captures “the fragrance of magnolias, the singing of birds, and the gushing of fountains” of Aranjuez. The orchestra assumes a more temperate strength and gentle air in appreciating the guitar’s elegant voice. The second movement is perhaps the most well-known of the three, and speaks to the works more subtle beauty – jazz legend Miles Davis said about the Adagio: “That melody is so strong that the softer you play it, the stronger it gets, and the stronger you play it, the weaker it gets.” Other famous admirers of the piece include Led Zeppelin’s John Paul Jones, clarinetist Jean-Christian Michel, jazz pianist Chick Corea, American figure skater Michelle Kwan, jazz bassist Buster Williams (to name a few). The below recording features guitarist John Williams (NOT the film guy, but I’m sure he gets that a lot) at the BBC Proms – enjoy!

Sources Cited:
“Huevos Rancheros,” Wikipedia.com
“Concierto de Aranjuez”, Wikipedia.com

February 18, 2014Breakfast, Eggs, Fruit, Quick/Easy, Vegetarian

Rise and Shine: Part I

gregariousgourmet Leave a comment

The majority of the recipes on this blog have a dinner and/or dessert connotation – sadly, there is little to no representation of my favorite meal: breakfast. It is the only time of day that encourages both creative ingredients and caloric liberties. Breakfast can make or break your day, depending on how “scrambled” you feel once you walk out the door. As such, I’ve decided to introduce a new series on this blog called “Rise and Shine” – these posts will showcase morning favorites, and natural light is the BEST lighting for foodie photos…so this series is a total win-win. Last weekend I was in NYC for Valentine’s Day, and rather than risk the crowds/drama at local restaurants, Tom and I spent the weekend cooking at home. We ended up making some great meals, including this Whole Wheat French Toast with Bananas Foster.
French Toast is a breakfast icon, and thankfully it’s a cinch to make. The history of this dish is somewhat nebulous, though it finds an affinity with recipes dating all the way back to the 4th century (only the most delicious recipes stand the test of time). It was and still is a great solution for using up stale bread. You basically soak individual slices of day-old bread in an egg & cream mixture, then frying the bread until browned and cooked through. It creates the perfect canvas for any number of toppings, from maple syrup to fresh fruit. We sadly had grabbed a bad batch of raspberries (hate when that happens!) and had to ditch almost the entire crate. The weather outside was discouraging, but we needed a new plan…
Tom decided to brave the wintery slush to grab a few bananas from the corner store. He had some rum in the apartment, which led to my suggesting bananas foster…and Jamaican coffees, which were stellar. Bananas foster is fairly simple, and though I personally believe that the flambé makes all the difference it is optional: you can safely add the rum and allow it to cook down for a few minutes with a simmer alone (and avoid the concern of setting fire to your kitchen). Right towards the end, Tom suggested adding the few raspberries we had salvaged, and it gave the dish a nice Valentine’s Day touch 🙂 I drizzled some clover honey over the plated slices of toast and foster, and the result was…well, I’ll let the photos do the talking. Click HERE for a sweet recipe to start your day!
Have you ever eaten a meal with others in total silence? Granted…there are times when this implies an extremely tense situation (as I imagine celebrity family dinners in the wake of a PR scandal must be), but silence is more often than not an indication of a delicious meal. Once we started eating the French toast, very few words were exchanged. The ability to appreciate without disruption – whether it be food or music – allows you to more fully experience that which you are enjoying. There honestly should be no need for words. This led to my choosing Felix Mendelssohn’s Songs Without Words (Lieder ohne Worte): a collection of short solo piano pieces, written between 1829 and 1845. Much the way that the foodie photos above speak for themselves, Mendelssohn was adamant that these works needed no written clarification – he felt the musical messages were far clearer than any program notes could express. The following statement captures his thoughts exactly:

People often complain that music is too ambiguous, that what they should think when they hear it is so unclear, whereas everyone understands words. With me, it is exactly the opposite, and not only with regard to an entire speech but also with individual words. These, too, seem to me so ambiguous, so vague, so easily misunderstood in comparison to genuine music, which fills the soul with a thousand things better than words. The thoughts which are expressed to me by music that I love are not too indefinite to be put into words, but on the contrary, too definite.

While some might believe this is a matter-of-course statement for classical composers, his music fully supports the sentiment. The pieces in this collection aren’t overly complicated – in fact, many find them lacking in technical dexterity and difficult to interpret as a consequence. Their subtle melodies come across as spoken dialogue, with gentle harmonies that neither overpower the music nor overwhelm the listener. The music’s message is clear and quite literally needs no words. The below recording is the full collection with pianist Daniel Barenboim (this recording is over 2 hours in length…so feel free to listen in shifts). Enjoy!

Sources Cited:
“French toast,” Wikipedia.com
“Songs without Words”, Wikipedia.com

Edited with BlogPad Pro

February 11, 2014Eggs, International, Quick/Easy

Happiness through Small Indulgences

gregariousgourmet Leave a comment

There are days when I have the time and energy to make a meal that’s so gosh darn pretty it could be a model for Bon Appetìt. Last week was an especially long one, so I was pining for an extra-special treat (translation: “gourmet meal”) to take off the edge. Yet it was also a very cold week, so the prospect of venturing beyond the confines of my warm apartment was out of the question. Looking through my fridge, I saw a crate of organic eggs and a bunch of curly kale. Pinterest was once again there to save the day, as it led me straight to a recipe for Sesame Soba Noodles with Fried Egg & Kale.
Sesame is one of those ingredients that’s consistently awesome. While many associate it as being an oil, sesame comes in a variety of contexts: whole seeds, sesame paste (better known as Tahini), sesame flours, etc. The seeds come from a flowering plant that thrives in tropical climates across the globe. It’s been a cultivated food source for over 3,000 years, and for good reason: its oil is loaded with antioxidants, Omega 6 fatty acids, and protein. It’s a staple in Asian and Middle Eastern cuisines. This recipe uses the oil AND seeds, so it a packs an extra-healthy punch. Soba is the other quintessential ingredient in this dish – a thin noodle made from buckwheat, it’s is a staple of Japanese cooking. The noodles are traditionally served cold with sides and toppings, or hot in a noodle soup with some variety of protein. It’s quite hearty, and can be prepared a day or two in advance (to save on cooking time). This particular recipe is an atypical setting for soba – its closest affiliation is perhaps to the dish Tsukimi soba (“moon-viewing soba”): a noodle soup topped with a raw egg, which cooks in broth upon serving.
The variety of textures give this dish remarkable character: hearty soba noodles, crunchy sesame seeds, curly kale leaves, all topped with a creamy yolk. You can double or triple this recipe if you’re hosting for friends, but it’s a perfect meal for two (or even one). I made this meal two nights in a row. It’s perfect for a winter night with a glass of chardonnay. For those of you who are anxious about runny yolks, feel free to cook the egg all the way through – the dish will still be great. Click HERE to see the recipe for this quick weeknight meal!
For those of us with busy lifestyles, every moment counts – so there is a lot to be said for the small indulgences we take. While I’d love to see myself in Ina Garten’s shoes (the woman’s kitchen is so big that it has its own house), my practical side understands the limits imposed by my current lifestyle. This recipe was perfect, as it allowed me to prep a killer meal in under 30 minutes! It is the simple pleasures that fuel happiness, from cultural previews to culinary tastes. Listening to a piece of music can set the mood for your entire day, and a piece that has been consistently rewarding for me is Leonard Bernstein’s Candide Overture. Written in 1956, the work is part of the operetta Candide. While the operetta had a modest run (closing after only 73 performances), the overture itself was an instant success. The 5-minute opening is filled with an excitement and passion that can bring any audience to its feet in applause. Typical of Bernstein’s music, the orchestration is phenomenal and the the themes are unforgettable. Given it’s short duration, it’s one of those pieces you can listen to just about any time of day – in fact, I think I’ll hit repeat once I’m done typing this blog. The below recording is with Bernstein himself and the London Symphony Orchestra – enjoy!

Sources Cited:
“Sesame,” Wikipedia.com
“Soba”, Wikipedia.com
“Program Notes – Overture to Candide: Leonard Bernstein,” Baltimore Symphony

January 17, 2014Cheese, Chicken, Quick/Easy

Introducing a Tasty Tradition

gregariousgourmet Leave a comment

I love hosting dinner parties – whether I’m cooking for a party of 2 or 20, I get such a thrill out of it. That being said, it’s waaay less stressful to cook for only a handful of people. Earlier this month, I was planning a dinner for my good friends Neal and Beth, and in hopes of catering the menu to their tastes I asked if they had any “requests”. Neal (naturally) took the opportunity to unload his bucket list of cravings: BBQ ribs, pulled pork sandwiches with mac & cheese, ice cream sandwiches, quesadillas…yet the one request I took seriously was Chicken Parmigianina: a classic that should be a staple for any American cook. That’s at least what I thought…before realizing I had never made the dish myself. That compelled me to give this recipe a try, for the sole merit of claiming I can cook this “made-famous-by-Maggiano’s” classic.
Parmigiana is a dish with a variety of renditions, but essentially consists of a filling that has been deep- or lightly-fried topped with tomato sauce and cheese (usually Parmesan…as you’d expect). It’s a fairly simple recipe that comes together quickly, making it perfect for a weeknight meal (and impressive enough for mid-week guests). The most well-known version is with eggplant, and is considered an authentic Italian creation. Chicken Parmigiana, on the other hand, is attributed to Italian Americans – regardless of its origin, the components are undeniably Italian.
I used Pioneer Woman’s recipe for this, with a few tweaks (including a can of fire roasted tomatoes – a secret ingredient for any great sauce!) I also increased the wine in the recipe, for both the sauce and the chef, and used whole wheat spaghetti. The resulting dish was stunning, and the flavor was absolutely divine. It baffles me that it’s taken up to now to make such an amazing dish – and did I mention it’s budget-friendly as well?? This a winner, my friends. So to all college students, busy parents, and stressed-out professionals – click HERE to find your culinary therapy.
It felt only appropriate that the musical pairing for this dish be Italian – the depth and variety of Parmigiana led me to Antonio Vivaldi: an Italian composer who is considered to be one of the most influential of the Baroque genre. His style is often typified as being “lively” and “bright”, as he sought to refashion the formal structures of rhythm and harmony. Vivaldi is seen as both an innovator and forebearer of Italy’s musical legacy – even Bach found inspiration from his writings (which is saying a LOT, folks). Considering the “legacy” that Parmigiana holds in the culinary sense, I wanted the musical pairing to be a part of something greater – for Vivaldi, that is L’Estro armonico (“Harmonic Inspiration”). Comprising of twelve separate concerti, this collection aggrandized Vivaldi’s international renown. British musicologist Michael Talbot said the work is “perhaps the most influential collection of instrumental music to appear during the whole of the eighteenth century”. Of the twelve concerti, I settled on Concerto No. 8 in A minor for two violins and strings, RV 522 for this post’s actual pairing. The piece is both vibrant and poignant, and true to Vivaldi’s inventive style. The two soloists establish a dialogue that challenges in one phrase and supports in the next, and requires talented “conversationalists” in performance. There are number of musical elements that illustrate this piece as an antecedent to Vivaldi’s acclaimed Four Seasons (written 10 years after the fact); it holds an especially close affinity to “Winter,” given the minor setting. The work is filled with “flavorful” colors, making it an ideal pairing for this dish. (Fun fact: Vivaldi was a redhead, and called il Prete Rosso – or “The Red Priest”. I hazard a guess of the potential affection he held for a good marinara of deep “red”). The below recording is with The English Concert, directed by Trevor Pinnock. Enjoy!

Sources Cited:
“Parmigiana,” Wikipedia.com
“L’estro Armonico,” Wikipedia.com
“REBEL at the Library of Congress,” Ionarts (PHOTO)

October 18, 2013Breakfast, Holiday, Quick/Easy, Seasonal

Like Night and Day

gregariousgourmet 2 Comments

I would like to dedicate this post to Drew Thompson – bassoonist, swing dancer, beer connoisseur, and devoted friend. We’ll always remember you (1986-2013) VERSUS

When writing this post, I couldn’t help but picture a figurative angel and devil on either shoulder: the angel being an advocate for all-things healthy, and the devil espousing those dangerous temptations we’re taught to avoid (read “fatty goodness”). Here we have two quick breads: both were baked in my favorite Pyrex loaf pan, contain pumpkin, and finished cooking in just under an hour. The affinity ends there – while I pride myself on being a healthy and active individual, breaking the rules for a decadent treat can be such a release. My shoulder angel would approve of the Maple-Spice Pumpkin Bread with Pepita Crunch, but the Pumpkin-Beer Bread with BACON JAM is most certainly a devilish indulgence.
Let’s start light (even though you’re all here for the bacon jam) – most pumpkin breads call for sugar or butter, bumping the health quotient down a notch or two. Olive oil and maple syrup are the featured ingredients in this recipe, yielding a bread with a moist crumb and a subtle sweetness. The pepita topping is adorable…and I just happen to have WAY TOO MANY PEPITAS right now, so this was perfect 🙂 In case you’re wondering, a pepita is the edible portion of a pumpkin seed (having been removed from the more recognizable ivory-colored hull). They are fun to snack on, but (if you’re like me) it’s way easier to buy pre-packaged trail mix for your midday nosh…I’ll throw a handful of these into those mix packs every now and then as well.
Cloves, cinnamon, nutmeg, and ginger make for a potent spice mix – I guarantee that your kitchen is going to smell like heaven. The resulting loaf is both stunning and aromatic, invoking thoughts of New England Falls and warm nights by the fire. As the literary figure Anne of Green Gables once said, “I’m so glad I live in a world where there are Octobers.” (So I quoted a character who shares my name…biased, but I LOVE October!) This bread is perfect on its own, but a touch of honey or even butter would be a beautiful finishing touch. Click HERE to add this recipe to your seasonal repertory!
[CUE about-face, and change into stretchy pants] – so let’s talk bacon: arguably THE fat of choice in our nation. According to a survey published earlier this year, 69% of American households buy bacon…making it the second highest red meat of the country’s overall purchases. It appears in everything from breakfast casseroles to ice creams, so no surprises there. There are those who would go so far as to say that bacon is the “olive oil” of North America. I don’t know if I fully agree, but this jam gave me a new perspective on its potential – it’s akin to flavored butter, and doe not have an overwhelming “bacon-y” taste. It’s a really simple process, and the jam will last for a month in the refrigerator…if you manage to not eat it all in one sitting. Click HERE to see the recipe for this sinfully delicious spread!
While the jam is ridiculous, the bread is just as drool-worthy. It’s loaded with pumpkin, thanks to a healthy dose of pumpkin purée AND pumpkin ale. Like the former recipe, you’ll be adding a handful of the fall’s best spices (my hand is much smaller than others’…so make that an “Anne handful” of spices). There is some whole wheat flour in this recipe, but once you’ve melted the butter, poured in the ale, and spread on the bacon jam…well, let’s just say now is not the time to focus on the “nutritional” elements. Indulgence is the reward, and this combo will certainly meet your expectations – click HERE to see the recipe for this richly flavored fall bread!
Quick breads can go one of two ways – a healthy alternative for breakfast, or a decadent treat for dessert. At the end of the day, they all have a shared seasonal aesthetic and ease of preparation. These were both pumpkin breads, but the results were as different as night and day. While many composers valued the concept of opposing forces, one who particularly stands out was Robert Schumann. His music was often guided by the impressions and emotions of various personae. In fact, he even drew inspiration from his own “multiple” personalities, most famously depicted through the characters Florestan and Eusebius. On the one hand you have Florestan – the outgoing adventurist driven by impulsive desires – and on the other Eusebius – the careful wallflower whose interests are more scholarly than enterprising. These two personalities are prominently featured in Schumann’s Davidsbündlertänze (Dances of the Tribe of David): a group of 18 pieces for solo piano. Each is inspired by one or both characters, alternating between impulsive fervor and melodic contemplation. It is a truly marvelous collection – the pieces are described as “dances”, but act more as a back-and-forth dialogue between these two antithetical voices of Schumann’s nature. The following recording features pianist András Schiff – enjoy!

Sources Cited
“Pepita” Wikipedia.com
“Davidsbündlertänze” Wikipedia.com
“The Life and Music of Robert Schumann,” NPR Music

September 23, 2013Healthy, Quick/Easy, Seasonal

Unhurried Finesse

gregariousgourmetTurkey Leave a comment

One thing that Boston can guarantee is drastic seasonal transitions – two weeks ago we were drenched in 90-degree weather with unfathomable levels of humidity. Tonight’s weather? A balmy 48 degrees, and dropping. We’ve taken the inevitable step into Fall – sweaters, scarves, and soups are making their way into our daily routine. Food becomes richer, as we dive into the depths of a hearty stew or warm ourselves with a bowl of steaming noodles. The other day I made dinner for two very close friends of mine, and decided to make a dish that would hint at the turn of the season: Turkey Bolognese.
Ragù alla bolognese, a meat-based sauce, is a fairly basic recipe. You have a distinctive “soffrito” – onion, celery, and carrot sauté – as well as wine, tomato and meat. What happens next is totally up to you – my recipe is a little more idiosyncratic than your traditional bolognese. For starters, I used ground turkey in lieu of red meat – this wasn’t actually a healthy incentive, but more of a personal flavor preference. I also forgot to buy celery…so my soffrito was a little “less so”. Since I clearly had thrown tradition out the window, I decided to throw in some cumin seeds…and WOW did that make a difference! Both flavor and texture were enhanced, and I can’t even begin to tell you how it warmed my house with the most beautiful aroma.
I am not a “very” picky chef, but there are certain brands that I trust implicitly – San Marzano canned tomatoes are my go-to for tomato-based sauces. The result is consistent, and the flavor always spot on. San Marzanos are heralded as “Italy’s finest plum tomatoes” – they are grown at the base of Mount Vesuvius, which is of course surrounded by fertile volcanic soil. Upon ripening, the tomatoes turn a deep red and are handpicked with the utmost attention. It’s quite the process, as you can imagine…so perhaps I am a little pickier than I thought 😉
The real power in this sauce comes with time – not just the cooking time (which should be close to an hour) but the willingness to put this “smells-so-wonderful-I-could-eat-a-horse” sauce into glass tupperware…and allow it to chill overnight. What this does is allow the sauce’s flavors to further develop, creating a rich outcome without the hassle of sitting in front of a stove for endless amounts of time. This doesn’t mean you can’t devour the whole bowl right then and there…but trust me when I say that this dish turns into something else entirely the next day. Click HERE to the see the recipe!
Patience has become an attenuated virtue in a world where immediate access is daily expectation. The thought of allowing a sauce to chill overnight (much less for 4 hours!) is difficult to imagine, especially when frozen dinners have gone organic and salads are the new “chic”. The musical world was and often is guilty of this hurried spirit – rushing through a practice session, taking an allegro at a presto pace, etc. And then there was Brahms – a man whose self-scrutiny created a remarkably meticulous, thorough style of composition. In fact, said meticulousness reached the point of absurdity at times. Take his Piano Concerto No. 1 – a work which evolved from double piano sonata to orchestral symphony to piano concerto, and is this blog’s musical pairing as a result. Brahms’ ambitions as a young composer led him to pour his energies into creating a symphonic masterpiece, yet the need to “live up” to the genius of Beethoven (and predecessors as a whole) instilled a powerful sense of patience by which Brahms’ composing would forever be governed. Having started the work in 1854, he would finally introduce the completed work to the public in January of 1859. His friendship with the piano “power duo” Robert and Clara Schumann, pictured left, inspired the work (and ultimately became an homage to Robert following his death in 1856). What I thought made this piece the perfect musical pairing is the maturity it boasts, both in the emotional and intellectual sense, under the auspices of a concerto. The work’s maturity can in part be attributed to patience – had Brahms chosen to unleash his symphonic ambitions, his ultimate venture into that genre may have been diminished. While it may be no symphony, this concerto achieves orchestral feats far beyond the average concerto. In a similar sense, this turkey bolognese (though not quite the original) is a dish with unexpected depth and character. The recording below is by the renowned Emmanuel “Manny” Ax, and the Chamber Orchestra of Europe – enjoy!

Sources Cited:
“What’s the Deal With San Marzano Tomatoes?” The Kitchen
Huscher, Phillip. “Program Notes: Piano Concerto No. 1 in D minor, Op. 15.” Chicago symphony Orchestra
PHOTO – DeepRootsMag.org (Roots Music & Meaningful Matters)

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

Achieving Flavorful Depth

gregariousgourmet Leave a comment

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

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

Edible Brilliance

gregariousgourmet Leave a comment

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

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

Delicious Food in No Time

gregariousgourmet 1 Comment

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

THE CLASSICAL KITCHEN

Composing a Life through Food and Laughter

Category Archives: Quick/Easy

Rise and Shine: Part II

Rise and Shine: Part I

Happiness through Small Indulgences

Introducing a Tasty Tradition

Like Night and Day

Unhurried Finesse

Achieving Flavorful Depth

Edible Brilliance

Delicious Food in No Time

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