If there is one food I love without a doubt, it’s fish: grilled, poached, broiled, tartar – you name it, I’ll take it. My venture with vegetarianism was ended given this passion, with baked tilapia if I recall correctly. When it comes to smaller occasions (roomie nights, for one), I almost always vie for fish. One such occasion was this week with my dearest friend Maya. She shares an affinity for seafood, so I went with the “king” of commercial buys: Alaskan Salmon. This recipe had been on my radar for quite some time: Salmon with Sweet Chili Glaze and Sugar Snap Peas.
Alaska’s wild salmon fisheries are considered to be among the best-managed stocks in the world due to extensive monitoring and safer catching methods. The result is a fish that provides the best flavor and greatest nutritional gain of all supermarket varieties.* I wanted a simple recipe so as not to mask the excellent quality of this fish. Perusing through my stacks of cooking magazines, the cover of a Bon Appétit issue caught my eye – absolutely gorgeous! I roughly adapted the original to serve 2 (instead of 6). I removed the skins, marinated the fish for a longer period of time, and omitted the pea sprouts originally called for by doubling the amount of sugar snap peas. Make this dish – I promise you won’t regret it. Click HERE to view my version of this recipe.
The migratory lifestyles of salmon make them quite a remarkable species. They are born in freshwater, then spend the majority of their adult lives in oceans, and finally return to their natal streams and rivers for spawning. Given the simplicity of the recipe, I chose to focus on this concept, returning to where one begins, and thus pair this dish with Prokofiev’s Symphony No. 1 in D major, “Classical Symphony”. Composed in 1917, this work is identified as a neoclassical composition, in other words a work influenced by the aesthetic principles of “classicism”. This particular work loosely emulates the style of Haydn, a composer who Prokofiev studied extensively while attending the St. Petersburg Conservatory; a “return to his (classical) roots,” if you will.** I also just really like this piece, and have been wanting to showcase it here for quite some time. I’ve included a recording of Claudio Abbado (the orchestra is unlisted, unfortunately) conducting the work’s first two movements: Allegro and Larghetto. There is a part 2 which can be found in related videos for the remaining two movements. I also had to include the fourth movement as interpreted by Valery Gerviev and the Vienna Philharmonic – this is what Prokofiev sounds like on steroids, and is a tempo that is nearly impossible to execute without injury…enjoy!

1) http://www.youtube.com/watch?v=BjzbEfjQ6V8
2) http://www.youtube.com/watch?v=co-gL6pskwQ&feature=related

Sources Cited:
* http://en.wikipedia.org/wiki/Alaska_salmon_fishery
**http://en.wikipedia.org/wiki/Symphony_No._1_(Prokofiev)

Boeuf, It’s What’s for Dinner!

gregariousgourmet Leave a comment

The famous 90’s ad campaign, voiced by Hollywood icon Robert Mitchum, was an endeavor put forth by the Beef Checkoff Program to revive the name of meat. The result: Copland’s Rodeo has become a widely-recognized classical work, and beef has regained its status amongst a health-conscious America. While I’m not your standard “meat and potatoes” kind of gal, beef has certainly made a comeback in my own culinary repertoire. My initial apprehension was by no means exclusive: multiple health trends have eschewed the food group entirely, citing high levels of saturated fats and links to obesity. Yet new research encourages (moderate) incorporation of beef into a healthy diet, commending its high levels of protein and iron. I, on the other hand, can personally attest to its high level of friend-enticement: the phrase “dinner with steak tonight?” is a temptation very few friends of mine can resist. This meal was one that Mitchum would have been proud to endorse: Pan-Seared Steaks with a Port-Mushroom Sauce, and Roasted Asparagus with a Lemon Vinaigrette.
Can I mention how intimidating it is to pan-fry a steak? Achieving that perfect balance of sear and tenderness is almost as difficult as flying in or out Hartsfield without a delay. You know the old adage “third time’s a charm?” Well, it took me three times to reach my charming steak (hence the hiatus in my blogging duties, but I can also credit that to my busy work/travel schedule). Steak is a fickle thing, and there a number of variables to consider before attempting to prepare it. My (recently created) principles for cooking steak (indoors) are as follows:

Cast iron: if you want to achieve a taste comparable to the grill, this is your best bet.
Resting period: allowing steak to rest at room temperature for 40 to 60 minutes is imperative to the cooking process (cold steaks will immediately smoke-up if added to a scorching hot pan); additionally, allowing steaks to rest after cooking (10 to 15 minutes, depending on the cut) is crucial to both the flavor and texture of the meat.
Size accountability: recipes that only call for pan-seared should use thinner cuts (or be made thinner using a meat mallet) – thicker cuts should be seared on stovetop, then transferred to an oven until desired doneness is reached.
Pan sauce: grilling is one thing, but preparing steaks indoors (pan-searing, broiling, etc) will take you much farther if a sauce is added to the pan after the steaks are done (this can be as simple as onions and butter, with salt and pepper to taste).
Pacing yourself: don’t overcrowd a pan – if you can’t comfortably fit all the steaks at once with at least an inch of space between them, sear in 2 to 3 batches.

The pan sauce was an amalgam of several recipes (for the sake of citation, I’ll give the most credit to CookingLight magazine). The earthy taste of mushrooms paired with the sweeter notes of Port make for one amazing steak sauce! Though originally calling for rosemary, I have always found thyme to be a more intriguing herb. The lemony intrigue of rosemary is a great pairing with root vegetables and lighter fare (chicken especially), but thyme achieves a whole new level of flavor for dishes that are heartier and more complex. For this wonderful recipe, click HERE.

As I mentioned, I am not your typical meat eater, so the asparagus was the toast of the evening in my eyes. Roasted asparagus on its own is a great presentation, but this (extremely) simple vinaigrette made for one outstanding dish! The trick to roasting asparagus is evenly spacing the spears on one to two baking sheets, with none overlapping – this will ensure uniform roasting, making for crispy tips and tender stalks. Thyme once again finds its true colors in this dish – fresh is best, but dried can easily be substituted (I’d say 1 or 2 tsp dried, depending on how much asparagus you prepare). Check out how to make this awesome side by clicking HERE.

In pairing these two dishes, I had several considerations: the first (and most obvious) selection was Copland’s Rodeo – a work made famous by the original “Beef, It’s What’s for Dinner” ad campaign. Yet while waiting in Dulles for what evolved into a 3-hour delay, my coworker David recommended An American in Paris, by George Gershwin. Upon further consideration, I realized this was the a truly accurate context for the meal. Steak is certainly a dish that many American households enjoy, yet the preparation (pan-seared instead of grilled) and sauce (shallots and port wine) find stronger relevance within the French traditions. Additionally, the roasted asparagus is dressed in vinaigrette – a dressing derived from the French term vinaigre that is often interpreted as “French dressing.”* Voilà! But let’s talk about the music: this piece, composed in 1928, hopes to captures the spirit of Paris, replete with colorful personalities and breathtaking sights. Gershwin was inspired to write An American in Paris after having spent a short period of time there himself. The work gained its greatest renown nearly 25 years later through the 1951 film adaptation starring Gene Kelly and Leslie Caron.** The video I’ve included here is from the film – it is an excerpt from the dancing duet of Kelly and Caron, dancing through a fountain in Paris to a sultry trumpet solo (by the MGM legend Uan Ransey). For those wanting more than this musical apéritif, feel free to watch the second selection: the New York Philharmonic’s historic performance in North Korea (An American in Pyongyang?) This video is in three parts, and actually transitions into the next piece of the concert in Part 3. This is a must hear work, making the film a must-see as well. Hope you enjoy, and bon appétit!

1) http://www.youtube.com/watch?v=wlvzGT1Ta2w
2) http://www.youtube.com/watch?v=BUfI6v6SwL4&feature=related

Sources Cited:
*“Vinaigrette.” Wikipedia.com
**“An American in Paris” Wikipedia.com

April 13, 2011Appetizers, Chicken, Quick/Easy, Seasonal

A Taste for Small Gatherings

gregariousgourmet Leave a comment

If there is one true weakness of mine, it is hosting: dinner events, cocktail parties, game nights, the list goes on. There is something inherently gratifying in welcoming others to your place with delicious food and good drink. While these may sound like the musings of a 1930’s housewife, I can guarantee that my hosting addiction has both economic and personal benefits. For those familiar with Boston’s social scene, it is well known that affordable options tend to be an anomaly. Why spend $10 for one hamburger when I could spend that same amount to buy the ground beef it takes to make 6 or 7?? As for the personal benefits, just think of how much more you can hear, see, and experience your friends when you are NOT having to deal with extraneous ambiance (loud music, weak lighting, unruly children, etc). Top that with the hassles of splitting a three-digit bill seven ways, and your night of fun has turned into a night of panic. This isn’t to suggest that I never leave my apartment – Boston certainly has its pick of choice restaurants and bars. Yet for the aspiring cook, at-home functions are the most valuable resource. This past weekend, I had several friends over for a night of Apples to Apples (a game that never gets old). I prepared several of my “famous” hors’doevres for the occasion, with a few new experiments as well. I’ve only included two in this post, but given my weakness I expect hors’doevres to be a recurrent theme – Lemon Chicken Skewers with Satay Dip and Creamy Sage Dip with Crudités.
As aforementioned, the Barefoot Contessa is a huge inspiration to me, with practically all of her recipes producing flawless results. I had made this recipe of hers several times before, and it is always the first dish to go. The original recipe calls for grilling the chicken, but as is the case with city apartments, I am limited to the conventions of indoor cooking. Broiling is an effective substitute – just be sure to soak the wooden skewers for at least 30 minutes (unless you have metal) and to have a window cracked to let out the smoke that will (most likely) result from the broiling. Don’t be afraid about the whole “lemon juice cooks chicken” myth – according to the USDA*, chicken can safely be marinated for up to two days in the refrigerator. The lemon’s acidity breaks up the poultry tissue, creating a more tender meat – but too much time can create a tougher meat. So, I wouldn’t suggest marinating this chicken for more than 4 hours.
The dip, though, is what makes this dish – while its texture may not be as smooth as your standard satays, its flavor is fantastic! I still have the dark sesame oil in my pantry from when I first made this recipe (clearly not a staple in my cooking repertoire). I often omit the sherry from this recipe and substitute more liquid either through water or part oil/part lime juice; so far as I can tell, it’s never been missed. I also use an immersion blender to get a smoother consistency – this is a personal preference of mine. You can find this recipe HERE.This second recipe was one of those “what’s in the fridge?” creations. I had just baked a chocolate cake (coming soon!) that used 1 cup of sour cream, and I wanted to find a dip that could use the rest of the 16 oz. container I was forced to buy. I also still had some fresh sage leaves leftover from the Pan-Roasted Chicken with Olives and Lemon dish that I didn’t want to see go to waste. These ingredients led me to a recipe by Rachel Ray who, even though I can’t stand watching her show on Food Network, manages to provide creative ways for using leftovers. I wasn’t floored by her recipe, but it was definitely a good starting point. I also had 4 ounces of cream cheese left over from the gorgeous cream cheese icing that I paired with that chocolate cake (okay, now I’m just being cruel). All in all, I had the makings for a dip with a twist. While I wouldn’t say this was one of my all-time favorites, this dip provided a subtle, fresh flavor that paired beautifully with the crudités. Daily dose of trivia: crudité is a French term derived from the Latin crudus, meaning “raw.”** You can choose any number of crudités to pair with this dip; I highly suggest green beans, but bell peppers, broccoli florets, or even asparagus spears would be perfect. Check out this leftover creation of mine by clicking HERE. Many affiliate classical music with respectable concert venues, such as Boston’s Symphony Hall or Vienna’s Musikverein. Yet 19th century Europe saw the rise of a far more exclusive setting for classical performance – the “salon.” While these were by no means a “new” setting, the 19th century saw an increase in households that were capable of supporting such affairs. These salons were gatherings hosted at private residencies for friends and family, and artists were invited as a way to infuse an air of prominence*** (the artists in my “salons” just so happen to be close friends, a fact with which I am blessed). Many prominent composers found support through these musical soirees, including the brilliant Johannes Brahms. A leading composer of the Romantic genre, the music of Brahms is expansive in both technique and spirit. I’ve always been a sucker for minor works, so I have included his Rhapsody in B minor Op.79 No.1 with none other than the illustrious Glenn Gould performing. The passion and precision of this performance is impeccable, a noteworthy pairing for one who loves the intimacy of small gatherings. Enjoy!

*”Chicken from Farm to Table” USDA.gov.
**”Crudités.” Wikipedia.com
***Funk, John. “Early Romantics and the Salons of 19th Century Europe.” Academy of Music Sciences International

April 10, 2011Fish, Quick/Easy, Seasonal

A Portrait of the Modern Heroine

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Roomie night: a quintessential occasion that has no equal. In September 2010, I moved out into this fantastic apartment with a near and dear friend, Jennifer Berg. Since then, we’ve made this our home, and have come to value these nights dearly. The formula for a successful roomie night is simple: good food, lots of laughter, and of course a great chick flick. From Jane Austen’s Emma to Sex and the City’s Carrie Bradshaw, we’ve become enamored with these heroines of self-worth and love (regardless of how cheesy they get). I thought it would be worthwhile to share a “taste” of a roomie night on this blog by sharing one of our dinners: Baked Tilapia with Mango-Black Bean Salsa
This was actually a very simple dish to make. I had poured over a number of salsa variations earlier in the day, and was unable to decide on one or the other. As such, I chose a hybrid of several recipes (a dash Martha Stewart with a taste of Southern Living). The thought of a fresh, light salsa seemed ideal for this roomie night, and what better pairing with such a colorful relish than tilapia? A light chardonnay with a side salad made for the perfect meal. Granted, our “chick flick” of choice features two ladies whose diet consists of pizza and pop tarts (and yet they STILL look great!) But I imagine the Gilmore Girls would appreciate these roomie nights, even if the food goes above their own culinary efforts. I intentionally made more salsa than needed so we could enjoy it with chips as well. Trust me – this salsa is FANTASTIC, and you’ll be wishing you made more after you’ve finished your fish. Click HERE to check out this recipe.
Now here was a tricky pairing – the “heroine” idea was a natural choice, but one glance at the classical music heroines reveals that “happily ever afters” are rare occurrences: Isolde from Wagner’s Tristan und Isolde, Mimì from Puccini’s La bohème, etc. Not quite the “roomie night” ideal, but c’est la vie. According to Dictionary.com, a heroine is “a woman of distinguished courage or ability, admired for her brave deeds…” In that sense, there is no doubt that opera is the strongest context. A “subtle” allusion to my recipe helped narrow down my choice to Georges Bizet’s Carmen – “a superstar among operatic heroines, her name forever spotlit in the general imagination.”* In this opera, Bizet paints the portrait of an alluring heroine whose unfettered love and fiery spirit have made her name a legend beyond the stage. I chose the most famous of the work’s arias, the Habanera, sometimes referred to as “L’amour est un oiseau rebelle” (“Love is a rebellious bird”)**. The following recording is of Maria Callas, arguably one of the most celebrated sopranos of our time. Enjoy!