“An Early Spring Forest Treasure and Chicken & Broccoli with Garlic Sauce and Ramps!”

On a cold and drizzly early spring day, it was time to venture out to forage for wild ramps with our good friends and expert ramp guides, Thomas and Francis.

Dressed warmly and wearing our rubber boots we drove to their favorite spot next to a bubbling brook in New Marlborough, Massachusetts.

The soil was rich and loamy with a deep earthy aroma. Next to abundant patches of ramps were Trillium flowers, one of the first flowers of the spring!

Thomas showed us how to gently dig up the ramps, leaving the root intact so that the plants continue to propagate.

It was time to take our fragrant treasures home. Thomas had all of the ingredients ready for a pizza with a crust that he had purchased earlier that morning from Berkshire Mountain Bakery in Housatonic, Massachusetts.

He expertly rinsed off the dirt and grit from a big handful of leeks with plenty of cold water while Francis made a fire to warm us up in her charming little woodstove.

Thomas snipped the leaves and stems of the ramps over the crust that was richly layered with thin slices of provolone, a mixture of shredded cheeses along with tomatoes that Francis had canned last summer.

He baked the pizza in a hot oven (500 degrees Farenheit). We enjoyed a wonderful treat! It was simply delicious- crunchy crust and plenty of melted cheese along with the mellow oniony flavor of fresh ramps!!

My husband Paul, found an interesting article from Northern Woodlands on how ramps help replenish the wood land soil:

“Every year I know that spring has arrived when it’s time for my family to forage for ramps on a two-acre patch on the hill above my house. We have just a few weeks to enjoy their spiciness before they disappear from the landscape, along with other spring ephemerals. While we prize many spring ephemerals for their fleeting beauty – flourishing before the overstory trees leaf out, then dying back as the shade season begins – they also are important to nutrient cycling in woodlands.

Ecologists Robert Muller and F. Herbert Bormann first suggested that spring ephemerals contributed to nutrient storage and release while conducting forestry research in the Hubbard Brook Experimental Forest in the 1970s. Muller and Bormann observed that American trout-lily (Erythronium americanum), a common spring ephemeral, grew the fastest when nitrogen and potassium losses from the soil were at their highest (during the spring melt). While trees are still dormant and unable to use these nutrients, melting snow and spring rains wash these nutrients out of forest soils. Muller and Bormann proposed that spring ephemerals could capture critical nutrients when they might otherwise wash away and then return those nutrients to the soil when they died back during the summer shade. They called this the “vernal dam” hypothesis, because the ephemerals act as a dam, retaining the flow of nutrients before releasing them back into the soil. “

And, according to Spruce Eats:

“Ramps–a cousin of onions, leeks, scallions, and shallots–grow in low mountain altitudes from South Carolina to Canada. In many areas, they’re considered a spring delicacy and a reason for celebration. Harvesting ramps has a long tradition in the Appalachian region of the United States, with West Virginia particularly well known for its many festivals and events. Ramp festivals are also held in Tennessee, Virginia, and North Carolina. There are many ways to enjoy ramps: raw, sautéed, roasted, grilled, and pickled too.“

NOW– what to do with the ramps that Paul and I harvested! I had first thought that I might make a ramp pesto with garlic, parmesan, toasted almonds and extra virgin olive oil. I started to think about Chinese chicken with broccoli in a spicy garlic sauce and imagined that replacing the scallions in the recipe with ramps; along with their leafy green tops I imagined it would be a good combination of flavors. I am happy to report, it worked beautifully!

You can easily replace the ramps in this recipe with scallions! ENJOY!

Chinese Chicken and Broccoli with Garlic Sauce and Ramps

Ingredients:

2 boneless chicken breasts thinly sliced (the chicken was still a bit frozen and this made it easier to slice thinly)

1 medium broccoli crown- steamed until crisp tender. Remove from heat and quickly rinse with very cold water or place in an ice bath. This will retain the bright green color and texture.

2 tablespoons finely chopped tips of the ramps (this is the part that looks like scallion bulbs).

2 tablespoons finely chopped ginger

1 tablespoon finely chopped garlic

2 cups chopped green leaves of ramps

Marinade:

2 tablespoons tamari

1 tablespoon toasted sesame oil

1 teaspoon hot chili oil (or more to taste)

Cornstarch slurry:

2 tablespoons cornstarch mixed with aprox. 2 tablespoons water to make a smooth paste

Marinade:

2 tablespoons tamari

1 tablespoon toasted sesame oil

1/2 teaspoon hot chili oil

Sauce:

3 tablespoons tamari

1 teaspoon toasted sesame oil

1 teaspoon (or to taste) chili paste with garlic

To prepare:

Pour marinade over sliced chicken- you can do this a few hours before, but let chicken marinate for a least 1/2 hour before cooking.

Mix marinated chicken with cornstarch slurry- let sit for a minute or two.

Heat wok – it should start to smoke a bit.

Add oil bring back to high heat. Add ginger, ramps tips and garlic and cook briefly.

Add chicken and cook until done. You can cut a small piece with your spatula to check if the inside is not pink and it slices easily.

Add ramp greens and stir fry until they wilt- about 1 minute.

Add broccoli and stir briefly.

Add sauce alongside the wok and stir all together briefly.

Enjoy!!

AND: Here is the “Tree of the Week”!

HAPPY SPRING!!

“A Spring Concert by Ensemble Galliard and Chocolate Yogurt Snack Cakes”!

On a rainy and windy early March day with ominous sounding flood warnings, I set out in my car to visit the Field Memorial Library located in the charming small town of Conway, Massachusetts. My new collaboration, Ensemble Galliard– a duo with myself on recorder and Joe Belmont classical and jazz guitarist, will present a concert at the library on Saturday April 25th. I am excited and honored that the concert will be sponsored by the Friends of the Field Memorial Library and the Massachusetts Council on the Arts.

Coming inside from the cold blustery day, I opened the heavy majestic doors to the library and entered a stunning marble rotunda. I was greeted by the warm and friendly Chair of the Friends of the Library, Linda McDaniel.

She proudly showed me around the charming space and gave me a quick historical background. The Field Memorial Library was a gift for the people of Conway, Massachusetts from Marshall Field in loving memory of his father and mother, John and Fidelia Nash Field. The dedication of the library was on July 13, 1901.

Marshall Field was born in a house in Conway and at the age of seventeen went to work in a store in Pittsfield, Massachusetts and at twenty-one moved to Chicago where he eventually founded Marshall Field and Company. He developed a reputation as one of the foremost merchants in the world. He was the benefactor for many institutions including the University of Chicago and the Chicago Natural History Museum, but Mr. Field once said the gift that gave him the greatest pleasure was the Field Memorial Library. A picture of Marshall Field hangs on the wall of one of the reading rooms.

*Photo- Courtesy Field Memorial Library*

His parents, John and Fidelia Nash Field are displayed on the wall in the opposite reading room.

*Phpto- Courtesy Field Memorial Library*

If you happen to find yourself in the area, it would be lovely to see you at the concert. For my readers from Canada, Europe, the UK and other places:

Here is a short video featuring one of the pieces in our repertoire: “Var et du” and a cameo appearance by Joe’s photogenic dog!

Often times after performances, I am hungry and in the mood for a special treat on the ride home; something sweet, but not too rich. Moist and flavorful chocolate yogurt snack cakes are perfect! They also freeze very well and great to bring out for late afternoon tea with friends! This recipe is from Deb Perlman’s wonderful blog, Smitten Kitchen.

Chocolate Yogurt Snack Cakes from the Smitten Kitchen Blog
From David Lebovitz’s The Sweet Life in Paris

This is almost a rarity in the world of chocolate cakes — light and not overly decadent; perfect for breakfast or a snack or, you know, right now.

Makes 12 cupcake-sized snack cakes or 16 mini-springform ones

7 ounces (200 grams) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) plain, whole-milk yogurt
1 cup (200 grams) sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups (200 grams) flour
1 1/2 teaspoons baking powder (David recommends aluminum-free baking powders, such as Rumford or Bob’s Red Mill, as do I)
1/2 teaspoon coarse salt

1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper cupcake liners or lightly butter the pan. Or, if you’re Deb and have to be fancy dust off that much-neglected mini-springform pan and coat it with a nonstick spray.

2. In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup of the oil. Once melted and smooth, remove from the heat. (Alternately, you can do this in the microwave on high for 30 seconds, then in 15 second increments, stirring well between each until smooth.)

3. In another bowl, mix the remaining 1/4 cup oil with yogurt, sugar, eggs and vanilla and almond extracts.

4. In a large bowl, whisk the flour, baking powder, and salt. Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir lightly a couple times, then add the melted chocolate and stir until just smooth.

5. Divide the batter among the muffin or springform cups and bake for 20 to 25 minutes (less for mini-springforms, more for muffins, though your oven may vary) or until they feel barely set in the middle and a tester or toothpick comes out clean.

6. Remove from the oven and cool on a wire rack before serving with coffee and a nice dollop of lightly sweetened whipped cream and any berries you can scrounge up in your fridge. Or, you know, as is.

Do ahead: These cakes can be stored in an airtight container at room temperature for four days.

AND: Here is the “Tree of the Week”!

*“Come on in*–*“there’s room for all of us!”*

HAPPY SPRING!!

Snow Day and Pan Fried Veggie Dumplings and Hot & Sour Soup!

The wind is howling and the snow is piling up outside; we are cozy and warm inside planning a lazy day with plenty of time to practice, make oboe reeds, write my blog and play Bananagrams in front of the woodstove!

I will share recipes for a Chinese Feast that we made in the last snow storm that included pan fried veggie pot stickers and hot & sour soup- just in time for Chinese New Year!

The recipe for the soup includes sliced bamboo shoots. I didn’t have any on hand- feel free to use what you have.

For the veggie dumplings, also feel free to improvise with whatever ingredients are available.

ENJOY!

Veggie Potstickers

1/2 pound firm tofu cut into small pieces

1/2 cup shitake mushrooms sauted and finely chopped.
1/2 cup coarsely grated carrots- optional
1/2 cup finely chopped bok choy or Napa cabbage
1/2 cup finely chopped soaked and drained rice noodles
2 tablespoons finely chopped scallions
1 teaspoon soy sauce and 1 teaspoon sesame oil

20 small wonton wrappers

Preheat the oven to 200°F.

Place dried rice noodles in a bowl and pour boiling water over them. Let sit a few minutes until softened. Drain and rinse with cold water. Cut into small pieces.

Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, rice noodles, shitake mushrooms, scallions, soy sauce and sesame oil. Lightly stir to combine.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Fold over and lightly press edges to seal. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Cook until brown and crispy and then turn. Cook this side until brown and crispy.

Remove wontons to a heatproof platter and place in the warm oven. Repeat until all the wontons are cooked.

Serve immediately.

Dumpling Dipping Sauce

1/4 cup soy sauce
1 tablespoon rice vinegar (I use organic brown rice vinegar)
1 tablespoon dark sesame oil or 1/2 tablespoon dark, 1/2 tablespoon hot sesame oil
1 small clove garlic, minced (optional)

Hot and Sour Soup- adapted from NY Times Cooking

By Vivian Chan-Tam

Published Feb. 6, 2024

Ingredients

Yield:4 to 6

6 ounces pork tenderloin, sliced into ½-inch-thick strips (see Tip 1)
2 tablespoons plus 2 teaspoons low-sodium soy sauce
2teaspoons Shaoxing wine, or dry sherry
½ cup plus 1 teaspoon cornstarch
8 cups low-sodium chicken broth
4 ounces shiitake or baby bella mushrooms, stemmed and sliced ¼-inch thick
8 ounces firm tofu, cut into ½-inch cubes
1(8-ounce) can of sliced bamboo shoots, drained
2 medium scallions, trimmed and thinly sliced, whites and greens separated
⅓ to ½cup rice vinegar, to taste
2 tablespoons dark soy sauce
¾ to 1½teaspoons crushed red pepper, to taste
¼ to ¾teaspoon ground white pepper, to taste
1 large egg, beaten

Preparation

in a medium bowl, add the pork and 2 teaspoons of regular (low-sodium) soy sauce, Shaoxing wine and 1 teaspoon of cornstarch. Toss until well combined and marinate for 5 minutes.
In a large, wide pot, bring 7 cups of the broth to a boil over high. Reduce heat to medium, then add the marinated pork, shiitake mushrooms, firm tofu, bamboo shoots, scallion whites, vinegar, remaining 2 tablespoons regular soy sauce, dark soy sauce, crushed red pepper and white pepper. Simmer until mushrooms have softened and flavor has developed, 5 to 7 minutes.
Whisk the remaining ½ cup cornstarch with the remaining 1 cup chicken broth in a small bowl. Slowly stir into the soup; continue stirring until the soup has thickened, 30 seconds to 1 minute. Taste the soup and add more pepper or vinegar, if desired.
Stir the soup in a circular motion and slowly drizzle in the beaten egg to create ribbons. Simmer for 1 minute. Divide soup among bowls and top with scallion greens. Serve immediately.

Tips

Tip 1: If purchasing a whole tenderloin, remove the 6 ounces needed for this recipe and freeze the remaining piece, wrapped tightly in plastic. Or, cut the remaining piece into strips and freeze in a single layer on a sheet pan, then transfer to a zip-top bag and store it in the freezer for a quick stir-fry.
I used the extra pork to make stir fried bok choy and pork ( recipe to appear in another blog post!)

Here are some pictures from a walk on a cold sunny day at the Thompson-Palmer Trail in Great Barrington, MA.

AND: Here is the “Tree of the Week”!

**” I do feel a little tangled up with my thoughts”!**

STAY WARM!

“Shadow Visionaries” at the Clark and Heirloom Bean & Kale Soup

A welcome day off from teaching and practicing– we headed north to the Clark Art Institute in Williamstown, Massachusetts. Almost at the Vermont border, the mountains are higher and the trip there always feels as if we are on a small vacation.

Looking outside a museum window, the landscape reminded us of a scene from an old classic black and white film.

In the distance, a lone skier traversed across a snowy field.

Staying with the black and white color scheme, we viewed the current exhibition of intricate lithographs, “Shadow Visionaries: French Artists Against the Current”:1840-1870.

Here is a description from the exhibit:

“The mid-1800s in France was a tumultuous era that witnessed dramatic political, social, and cultural change. The impact of those transformations on the art of the period has often been measured by the painting and sculpture shown at government-sponsored Salons, Universal Expositions, and other prominent exhibition venues, which tended to uphold official narratives of progress.

Yet a focus on more private media, such as printmaking and photography, tells a different story. In fact, many artists felt at odds with their era’s celebration of material advancement and modernization.

Rejecting the prevailing current, such figures—described as “Shadow Visionaries” for this exhibition—chose dark subject matter oriented toward the irrational, spiritual, and fantastical. They used the distinctive characteristics of black-and-white media to convey intense emotions, while producing works of unsparing directness and rare beauty. Although some of the Shadow Visionaries evoked nostalgia, others dreamed boldly toward an alternate future, anticipating later art movements such as Symbolism and Surrealism.”

I was particularly drawn to the lithographs of trees and forests; the contrast of light and shadows was mesmerizing along with their magical unworldly character.

*“Old Oaks at Bas Breau”*– Adolphe Martal

*“Clearing in the Forest”-Rodolphe Bresdin*

We next visited the permanent collection of Impressionist paintings. As we entered a large room filled with paintings by Monet, Manet, Pissaro, Millet and Renoir, we were greeted by warm brilliant colors.

I sank down on a plush dark blue velvet couch in front of Monet’s “Tulip Fields at Sassenheim” and drank in the beautiful colors; a perfect antidote from the grey monochrome winter day! On a Tuesday afternoon in February, we were the only visitors in the room; we pretended that this was our own private art collection- a slice of heaven!

*“Tulip Fields at Sassenheim”-Claude Monet*

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On my pantry shelf at home, a small jar of cute little heirloom beans that I purchased last summer has waited patiently for me to put them to use! I got them at the excellent organic Honey Dog Farm in Hillsdale, New York. A winter day in February is the perfect time for a long simmering pot of bean soup!

The heirloom beans are a variety called Coco de Boheme and are described as “a hearty meaty bean that holds it’s shape well”. I decided to make a bean and kale soup with a southwestern flavor. I sauteed onions and added a diced poblano chile, carrots, diced fire roasted tomatoes, celery and lacinato kale and seasoned the soup with dried thyme, dried oregano, bay leaf, cumin and smoked paprika with salt and pepper to taste.

The cooked beans tasted creamy and at the same time were firm and held their shape. We served the soup for dinner with freshly ground pepper and a sprinkle of grated pecorino cheese along with a salad and crispy squares of potato & leek focaccia (recipe to come in another blog!).

Heirloom Bean and Kale Soup

Ingredients:

1/2 pound dried beans ( pinto or cannellini beans would also work well)

1 medium onion diced

1 small carrot cut into small pieces

1 stalk celery with leaves cut into small pieces

5 or 6 leaves of lacinato kale (remove tough center stems) Tear kale into small pieces

1 small can diced organic fire roasted tomatoes (add juice in can to soup pot)

1 teaspoon dried thyme

1 teaspoon dried oregano

2 teaspoons cumin powder

2 teaspoons smoked paprika

1 large bay leaf

salt and freshly ground pepper to taste

2 tablespoons extra virgin olive oil

water to cover beans and vegetables

To Make Soup:

Quick Soak the beans. Rinse and sort the beans in cold water. Drain and add to a large pot. Cover with cold water and bring to a boil. Cover and remove from heat and let sit for at least 2 hours. Do not drain. Use soaking liquid for soup.

In a separate small pan, heat olive oil and saute onion and slightly softened.

Add onions and all other ingredients except kale to soup pot. Cover everything with water and bring to a boil. If soup seems to thick, add more water. Reduce heat and cook at a low simmer until beans are tender. Add salt and freshly ground pepper to taste.

The cooking time can vary greatly. The older the beans, the longer they will need to cook to soften. After cooking the soup about 1 1/2 hours add kale for the rest of the cooking time. The flavor of the soup improves after a day or two in the fridge. ENJOY!!

AND: As always, here is the “Tree of the Week!”

STAY WARM!!

A Snowy Day at Canoe Meadows and Chocolate Cream (Healthy) Donuts!

As I write this we are in the middle of a major snow storm and it is really cold! Last Sunday, with temperatures hovering in the 30’s (0 Celsius) and no wind, we ventured out in a light snow for a short walk at Canoe Meadows Wildlife Sanctuary in Pittsfield, Massachusetts. This was after we enjoyed the always delicious Sunday Buffet at an excellent little Indian restaurant, MINT , with a lakeside view of Laurel Lake in Lee, Massachusetts.

The lovely scenic path winds gently through fields, meadows, small ponds and around the Housatonic River.

In the distance is October Mountain, named by the famous writer, Herman Melville. The nearby Arrowhead Herman Melville House, overlooks the mountain. The house was built in the 1780’s. Melville spent some of his most productive years there between 1850-1863 where he wrote Moby-Dick, Pierre (dedicated to nearby Monument Mountain),Confidence Man and Israel Potter.

At a recent visit to the Woodstar Cafe in Northampton, Massachusetts, I was tempted by the Hazelnut Creme Donuts; somehow I resisted and decided to make a healthy version that we could enjoy at home.

I thought that the perfect filling would be a rich tasting but very light chocolate pudding and the baked apple cider donuts that I included in a blog titled “Mann tracht un gott lacht”.

The pudding, which includes almond milk, cornstarch, a small amount of coconut sugar, vanilla and Lily’s chocolate (sweetened with Stevia) is delicious on it’s own or served with fresh berries and sliced almonds.

The filled donuts tasted rich and decadent, but are healthy and perfect with a cup of late afternoon tea or a decaf latte with oat milk!

ENJOY!

Donuts with Chocolate Cream Filling

Chocolate Pudding Filling– adapted from Chocolate Cake by Michele Urvater

Ingredients:

1/4 cup cornstarch

1/3 cup cocnut sugar ( this makes a very bittersweet pudding, feel free to add up to 1/2 to 3/4 cups sugar.)

1 1/2 cups unsweetened almond or soy milk

1/2 teaspoon almond extract or vanilla extract

4 ounces dark chocolate chopped (I used Lily’s Extremely Dark chocolate, but you could semi or bittersweet chocolate for a sweeter taste)

To make the pudding:

In a small mixing bowl, with a fork or small whisk, combine the cornstarch with 1/2 cup of the milk.

In a small saucepan over low heat, bring the remaining 1 cup milk to a simmer with the sugar, stirring occasionally so the milk does not boil over. Remove the saucepan from the heat.

Whisk the cornstarch and milk in the bowl again to make sure the cornstarch is dissolved, and add this to the hot milk and sugar mixture. Return the saucepan to the heat and bring to a simmer until the mixture thickens, whisking constantly. Remove from the hear and add chocolate, stirring until chocolate melts into the mixture. Stir in almond extract. Put pudding in a bowl and refrigerate until cold.

refrigerate until cold.

For the donuts:

⅓ cup neutral-flavored oil (canola, avocado, grapeseed, walnut)
3 large eggs
1/4 cup monk fruit sweetener
1/4 cup coconut sugar
1 cup applesauce ( I did not have a jar of applesauce on hand, so I just cooked down a few apples and mashed them up with some cinnamon).
½ cup apple cider, boiled down to about 2 tablespoons of syrup
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 ½ teaspoons salt
1 ½ teaspoons baking powder
2 cups whole wheat pastry flour

Instructions

Making the donuts:

Preheat the oven to 350°F. Lightly grease a non-stick donut pan with cooking spray. My pan makes 6 donuts, so I had to fill it twice.
In a medium bowl, whisk together the oil, eggs, sugar, applesauce, cider syrup, vanilla, cinnamon, salt, and baking powder until smooth.
Add the flour, stirring until just smooth.
Fill a pastry bag or a sturdy gallon-sized plastic bag with the batter. Use scissors to snip off the tip of the bag, creating about an ½”’ hole.
Pipe the batter into the wells of the doughnut pan nearly to the rim. Or, just carefully spoon in the batter.
Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean. .
Remove the doughnuts from the oven, and loosen their edges by running a knife along the outer circle.

To Assemble the Donuts:

Cut donuts in half with a serrated knife.

Spread one half liberally with chocolate pudding to make a “donut sandwich”.

Melt a few squares of chocolate in microwave and place in a small plastic baggie. Snip off a tiny corner of the bag and squeeze lightly back and forth over doughnuts to make decorative lines.

Enjoy with a cup of tea!

Here is a beautiful piece to listen to by the Renaissance composer Joan Ambrosio Dalza-“Pavana alla Ferrarese”

AND: Here is the “Tree of the Week”!

STAY SAFE AND WARM!

Cozy Seasonal Memories and Ginger Chicken & Rice Soup with Zucchini

*George Innes- “Home at Montclair”( Courtesy Clark Art institute)*

With the shortest days of the year upon us, many people are affected negatively with SAD (seasonal affective disorder).

By a stroke of luck, I am not affected by the lack of day light. I seem to be invigorated by cold temperatures and snow.

Whenever we have to opportunity to visit the Clark Art Institute, one of my favorite works of art is by the American painter, George Innes. The painting, titled “Home at Montclair” depicts twilight on a cold wintry day; as I gaze at the picture, I am filled with a sense of coziness and warmth. A tiny wisp of smoke curls out of the chimney and light glows softly from one window. I imagine that inside the cozy old farmhouse, crackling logs in the fireplace create a welcoming warmth; a small table is set with late afternoon tea and freshly baked muffins. This phenomenon might be called, SCM or (seasonal cozy memories.)

Recently we spent an afternoon exploring the historic town of Deerfield, Massachusetts. A light snow fell as we walked down the main street; streetlights glowed softly as the end of day approached.

We came upon the quaint Deerfield Inn; light glowing from the window on the porch beckoned us inside.

We were welcomed warmly by the hotel receptionist and thought about enjoying a light early dinner. After sitting by the cozy fireplace for a few minutes, we decided to brave the cold and return home for leftover bowls of Ginger and Chicken Rice Soup!

Ginger Chicken and Rice Soup with Zucchini (from NYT Cooking)

Yield: 6 to 8 servings

1 pound boneless, skinless chicken thighs
Salt and black pepper
2 tablespoons neutral oil (such as canola or vegetable)
2 tablespoons minced ginger (from a 2-inch piece)
3 garlic cloves, minced
2 teaspoons ground turmeric
½ cup brown rice
1 large zucchini, cut into 1-inch pieces
1 fresh or dried bay leaf
Chile crisp, lemon wedges or chopped cilantro (or a combination), for serving (optional)

Preparation

Pat the chicken thighs dry and season generously with salt and pepper.
Heat a medium Dutch oven or other heavy-bottomed pot over medium. Add the oil, ginger, garlic and turmeric and let the mixture sizzle and soften for about 30 seconds, stirring constantly.
Add 6 cups water to the pot, along with the chicken, rice, zucchini, bay leaf and a big pinch of salt. Bring to a simmer then turn the heat down to low and cook, stirring occasionally, until the rice is tender and the chicken is cooked through, about 30 minutes.
When ready to serve, remove the chicken and place it on a cutting board. Use two forks to shred the thighs, then return the meat with all of its juices to the pot. Taste and season the soup with salt and pepper.
To serve, divide the soup among bowls and top with any combination of chile crisp, lemon and cilantro.

I hope you enjoy this warming soup and for those that suffer from light deprivation at this time of year, find some comfort! The days are starting to get longer!!

AND: Here is the “Tree of the Week”

STAY WARM AND SAFE!

First Snow and a Christmas Concert with The Salisbury Four

I love this time of year when the air turns crisp and invigorating; the first snowfall softly blankets the ground.

Along with the inevitable turn of the seasons, I look forward to performing the annual Salisbury Four Christmas Concert at the Salisbury Congregational Church.

It’s always a great joy to collaborate with singer and historical harpist, Marcia Young, singer and Baroque Dancer, Zahra Brown and lutenist Christopher Morrongiello.

On the day of the concert, we meet early at the church to have a small dress rehearsal. Beforehand, we enjoy a lunch treat from the nearby White Hart Inn Provisions, kindly provided by our wonderful sponsors, The Salisbury Association. Sitting around a table in the church Parish Hall, we catch up on events in our lives, along with gossip from the music world.

Late afternoon light streams into the historic Meeting Room of the church and as I warmup with the group on my recorders, I look out into the room; I feel my breath calming and a sense of peace comes over me.

After the concert, I drive Marcia and Zahra back to the train in Wassaic, New York and then my husband and I head out for a dinner treat at the nearby restaurant, Thai Baan. Housed in a huge old dairy barn, the stunningly renovated space boasts both an excellent Thai restaurant and a state of the art whiskey distillery.

We enjoy crispy Scallion Pancakes, Shrimp Pad Thai and Eggplant with Green Curry Sauce, accompanied by a tall glass of frosty beer; a perfect ending to long but rewarding day!

AND: Here’s the last “Tree of the Week” for 2025!¹

All Best Wishes for a Happy Holiday and a Happy and Healthy New Year! I look forward to writing more posts in 2026 with music, art, travel, “Trees of the Week” and always recipes!

HAPPY WINTER’S SOLSTICE! STAY WARM AND SAFE!

New Musical Adventures and Sweet & Savory Crepes

It’s been a busy fall with exciting new musical projects coming together- I am delighted to share news about a long planned Early Music group- meet Ensemble Zephyrus!

After many years of playing the oboe professionally with orchestras, chamber music groups and with the Hevreh Ensemble, I have decided to continue to teach oboe and play small gigs, but will concentrate my efforts on performing recorder and fulfilling my love of Early Music.

Ensemble Zephyrus is truly like a breath of fresh air to me; with this group, I have the wonderful opportunity to collaborate with excellent musicians who play harpsichord, viol, baroque violin and theorbo. Together we will perform exquisite music from the Renaissance and Baroque periods.

GERMANY – JUNE 24: Made by Carl Friedrich Voight. A theorbo is a type of lute, a stringed musical instrument. (Photo by SSPL/Getty Images)

Our first concert is in NYC this week-website and pictures coming soon!

In the meantime, here are glorious autumn pictures, a food excursion, recipes and as always, the “Tree of the Week”.

The Fall foliage has been lovely this year; we have traipsed happily through our land in Massachusetts on the winding maze of trails that Paul has cut through the woods. As we walk, our minds quiet.

The patterns and designs we discover in fallen leaves, pine needles and fungus are captivating. The light is beautiful and illuminates leaves that are suspended in delicate webs.

Tiny fungi nestled in a mossy tree trunk, look like seashells on the ocean floor!

What was once a dream during COVID, is finally becoming a reality-our new cozy little house peeks through the woods!

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Every few months, our supply of Parmesan and Pecorino cheese dwindles and then it’s time to make a pilgrimage to Arthur Avenue, the Italian neighborhood in the Bronx.

There is also a sizable Albanian population in the neighborhood and on a recent trip, I treated myself to lunch at an excellent small Albanian restaurant that I discovered called Cka ka Qellu. Located on Hughes Avenue,it’s just a few blocks from busy Arthur Avenue.

The inside of the welcoming restaurant was small and cozy. People around me were chatting softly in Albanian. It felt as if I was transported to the Balkans in Southeast Europe!

I enjoyed a few appetizers- lightly pickled cabbage salad served with hot crusty bread, Tatator- a yogurt dip with cucumber and garlic and Lecenik- cornbread stuffed with spinach and cheese. This made a lovely lunch feast!

After my lunch, I walked a few blocks to Teitel Brothers, a third generation family business opened in 1915, by a Jewish immigrant family from Austria. Today, brothers Michael and Eddie stand at the counter in white aprons. I could have stayed for hours listening to their heavy New York accents as they bantered happily with their customers.

The store is small and crowded with imported Italian goods and huge blocks of cheese. Everything is top quality with incredibly low prices.

Dried salt cod stacked next to bottles olive oil and a box of sun dried tomatoes filled the air with a fishy smell.

On one visit, a huge bag of leftover scraps from procuitto sat on the counter. One of the owners asked if I would like to have it- a gift that one cannot turn down! I imagined crispy bits of procuitto with roasted brussel sprouts and in rich black bean soup! I lugged the heavy bag back to my car and planned to share it with a friend.

Looking for a use for my new supply of parmesan, I decided to make a quick chicken soup with pastina that I had read about in NYT Cooking:https://cooking.nytimes.com/recipes/1022969-brodo-di-pollo-con-pastina-chicken-soup-with-pastina

Instead of using pastina, I remembered a recipe for whole wheat crepes that I had made rolled and filled with freshly grated parmesan. I used the NY Times recipe for the broth; it was quick and had as much flavor as a stock that I usually simmer for hours. The crepes are easy to make and they were delicious with the fresh parmesan!

Chicken in Brodo with Parmesan Crepes

Chicken Broth (based on NY Times Cooking recipe)

Yield:6 servings

2large boneless, skinless chicken breasts (about 1 pound)
1large yellow onion, thinly sliced
3tablespoons extra-virgin olive oil
2tablespoons kosher salt (Diamond Crystal), or to taste
½teaspoon garlic powder
¼teaspoon black pepper
3large carrots, peeled and sliced into ¼-inch half moons
3large celery ribs, sliced into ¼-inch half moons
3garlic cloves, finely chopped
2teaspoons tomato paste
½cup finely chopped parsley

Preparation

Step 1Place the chicken and 10 cups of water in a large pot. Partly cover and bring to a boil over high heat, keeping a close eye so that it doesn’t overflow and skimming off any foam that rises to the top.
Step 2Add the onion, olive oil, salt, garlic powder and pepper; stir and allow to come back up to a gentle boil. Cover completely, reduce heat to medium-low and simmer for 10 minutes. Add the carrots, celery, garlic and tomato paste, stirring to incorporate the tomato paste. Increase the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Taste and season with more salt and pepper as desired.
Step 3Remove the cooked chicken and place in a large bowl.

For the Crepes:

3 eggs
1 cup whole wheat pastry flour
1 cup cold water
About ¼ cup grapeseed or sunflower oil
1/4 tsp salt
About 3 to 4 cups freshly grated Parmigiano Reggiano or Pecorino Romano cheese
Fresh chopped parsley for garnish

In a large mixing bowl, whisk the salt and flour. Make a well into the center of the flour and crack all 3 eggs. Whisk together well and gradually add the milk, a little at a time, whisking well to avoid lumps. After all the milk has been added, if the batter is lumpy, you can run it through a fine-meshed sieve to get rid of any lumps.
Grease up a heavy skillet or a small crepe pan, using about 1 tsp oil per crepe. Make the crepes using about 1/4 cup of batter per crepe. Swirl the batter around, cook for about 30 to 60 seconds on each side or until golden and bubbly. If the batter is too thick, add a little more water, a couple tablespoonfuls at a time. Stack the crepes on a large plate. They will miraculousy not stick together.
Sprinkle a generous handful of grated cheese on each crepe and roll it up into a cigar shape. (Divide the cheese evenly among the crepes but save some for garnish). Place the rolled crepes seam down into a large serving bowl. Serve two to three crepes per person and ladle a generous scoop or two of broth on top of the crepes. I also added some of the reserved chicken breast chopped, to the soup. Garnish with a little cheese and chopped parsley. ENJOY!

There were a few leftover crepes; the next morning we enjoyed the crepes filled with fresh fruit (whatever you have on hand is good) and plain yogurt. Topped with plenty of crunchy granola and a drizzle of maple syrup, this was an excellent quick breakfast treat!

ENJOY!!

Fruit and Granola Breakfast Crepe

AND: Here is the “Tree of the Week”!

HAPPY THANKSGIVING!!

Autumn at Hollow Fields and Smoky Tomato Soup with Chicken Potpie Cornbread Muffins!

A tricky back has kept me from the trails this past week; perusing through my notes and pictures, I discovered that I had never written about a glorious fall walk last year at Hollow Fields in Richmond, Massachusetts; a trail system operated and supported by the Berkshire Natural Resources Council.

According to BNRC:

“This land, and all of the present-day Berkshires, are the ancestral homeland of the Mohican people, who were forcibly displaced to Wisconsin by European colonization. These lands continue to be of great significance to the Stockbridge-Munsee Mohican Nation today. To learn more, visit mohican.com.”

We walked down a small hill along side the woods and then up a mowed path through the meadow, where there was a chair to enjoy the stunning views!

Leftover lemon roast chicken got me thinking about favorite recipes from old blogs. I remembered tasty chicken potpie cornbread muffins from the entry “Mozart’s Starling”- January 2022.

I picked up a box of ripe end of the season plum tomatoes at Freunds Farm in Canaan, CT and it brought to mind the smoky tomato soup that I featured in a blog from last December: “Happy Winter’s Solstice and Smoky Tomato Soup.”

When I made the soup this time, I added carrot and celery to the recipe. This added even more flavor and a chunky texture to the soup. You could also add fennel! We served the soup sprinkled with grated pecorino cheese and freshly ground pepper.

Together, these recipes made a wonderful fall dinner. With the cornbread and chicken potpies baking in the oven and a big pot of soup bubbling on the stove, the house was filled with enticing aromas.

Chicken Potpie Cornbread Muffins

Adapted From Food and Wine Magazine-Published on January 12, 2016

Ingredients:

Cornbread:

1 1/2 cups cornmeal
1/2 cup whole wheat pastry flour
Kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 1/2 cups well-shaken buttermilk

Filling:

2 tablespoons extra-virgin olive oil
1 large shallot, chopped
1/2 onion finely chopped
1/4 cup frozen peas (defrosted)
4 button mushrooms cut into small pieces
1 medium carrot, cut into small pieces
1 teaspoon dried thyme
1/2 teaspoons dried sage
1/4 teaspoon salt or to taste
Freshly ground black pepper
1 tablespoons all-purpose flour
3/4 cup chicken stock or low-sodium broth
1/2 cup cooked chicken cut into small pieces

Directions

Make the cornbread:

In a bowl, stir together the cornmeal, flour, 3/4 teaspoon salt, baking powder and baking soda. Whisk the egg and buttermilk into the cornmeal mixture. Fill 12 (1/2-cup) well greased muffin tins about 2/3 full with the cornbread batter. Preheat the oven to 350°F.

Make the filling

In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion and shallots- cook until slightly softened and then add carrots and mushrooms, 1/4 teaspoon salt, dried thyme and sage. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken and the defrosted peas. Season the filling with salt and pepper to taste. Place 2 to 3 tablespoons of the filling over each batter-filled muffin tin.
Bake the muffins until golden around the edges, about 25 minutes.
Let cook about 10 minutes before removing from muffin tin. This will keep them from sticking to the pan.

Smoky Tomato Soup

Ingredients:

2 large cans (28 ounce) whole plum tomatoes (or 6-8 ripe plum tomatoes)

1 small stalk celery finely chopped

1 medium onion finely chopped

1 small carrot finely chopped

2 teaspoons paprika

2 teaspoons smoked paprika

pinch cayenne pepper

1 teaspoon dried thyme

1 teaspoon ground cumin

1 bay leaf

salt and freshly ground pepper to taste

2 tablespoons extra virgin olive oil

1 cup water- more if needed

To make soup:

If using fresh tomatoes: bring a large pot of water to boil. Add tomatoes and boil for a few minutes. Remove from water and slip off the skins. Cut tomatoes in half and squeeze to remove seeds and excess water. Chop roughly and proceed with the recipe.

Heat olive oil in a large soup pot and add onions.

Saute onions until slightly softened. Add carrots and celery. A bit of chopped fennel might also be good! Cook a few minutes.

Add tomatoes and rest of ingredients.

Bring to a boil, reduce heat to a simmer. Cover and cook about 1 hour. Add more water if soup is too thick.

Remove Bay leaf and puree with an immersion blender. Remaining chunks of vegetables are fine.

ENJOY!

The deep flavor of the ripe late summer tomatoes was sweet and delicious, the last for a while. Pablo Neruda’s “Ode to Tomatoes” will help us remember!

Ode to Tomatoes

The street
filled with tomatoes
midday,
summer,
light is
halved
like
a
tomato,
its juice
runs
through the streets.
In December,
unabated,
the tomato
invades
the kitchen,
it enters at lunchtime,
takes
its ease
on countertops,
among glasses,
butter dishes,
blue saltcellars.
It sheds
its own light,
benign majesty.
Unfortunately, we must
murder it:
the knife
sinks
into living flesh,
red
viscera,
a cool
sun,
profound,
inexhausible,
populates the salads
of Chile,
happily, it is wed
to the clear onion,
and to celebrate the union
we
pour
oil,
essential
child of the olive,
onto its halved hemispheres,
pepper
adds
its fragrance,
salt, its magnetism;
it is the wedding
of the day,
parsley
hoists
its flag,
potatoes
bubble vigorously,
the aroma
of the roast
knocks
at the door,
it’s time!
come on!
and, on
the table, at the midpoint
of summer,
the tomato,
star of earth,
recurrent
and fertile
star,
displays
its convolutions,
its canals,
its remarkable amplitude
and abundance,
no pit,
no husk,
no leaves or thorns,
the tomato offers
its gift
of fiery color
and cool completeness.

Pablo Neruda

AND, Here is the “Tree of the Week”:

HAPPY FALL!!

Knodels and Pappardella- From Munich to Bolzano: Part 2

Munich and Salzburg:

It’s been a busy fall; I have been meaning to complete an entry about summer travels, but time flies! Here finally, is the belated second part of the Knodels and Papardella blog!

After my travel buddy Carol and I choose our destination, one of my favorite parts of the planning process is researching the local food and restaurants; I make reservations and the rest of the itinerary easily falls into place!

The ambitious plan for our most recent trip was to visit Munich, Salzburg, Ljubliana in Slovenia, Trieste and Bolzano. We flew into Munich on Condor (a smaller German airline). We entered an upgrade lottery and lucked out-we were moved up to Business Class and the seats to us in the middle were also empty!

We arrived early morning in Munich on a hot sunny June day; being too early to check into the Hotel Torbrau, we left our bags and spent the day walking slowly around the city, enjoying our surroundings while trying to ignore our growing jetlag.

That evening, our first dinner reservation on the trip was at Wirthaus in der Au, famous for a popular German dumpling specialty called Knodel.

The restaurant is located in the neighborhood Au, an artsy and leafy residential area that was once a working class quarter. It is outside the heart of the old town of Munich and next to the Isar River.

We were delighted to see a Knodel food truck painted with the title, “The Heavenly Knodel- Mobil” parked outside the restaurant!

We sat outdoors on a leafy patio and the food was wonderful; a creative modern take on traditional German food.

We started with a colorful appetizer plate that included bread, local cheeses and assorted dips.

We ordered a trio of Knodels and they were just as advertised on the food truck; heavenly- hearty, flavorful and at the same time light and not at all doughy.

We shared a delicious dish of pan seared brook trout and somehow managed to find room for dessert; a traditional German apple pancake with a berry compote and creme anglaise.

After this wonderful feast we returned to our hotel and fell into a blissful sleep!

***********************************

The next day, we enjoyed breakfast on the balcony of our hotel and then spent the day visiting art museums. We walked through the bustling town to the beautiful Alte Pinakothek that was built in 1868.

Here is a description of the museum from their website:

A world-class gallery: the Alte Pinakothek (Old Pinakothek) in Munich is home to an outstanding collection of European paintings, stretching from the 14th to the 18th century.

Many of the 700 pieces on display represent high points in the history of art, including Albrecht Dürer’s epochal “Self-Portrait at Twenty-Eight Years Old Wearing a Coat with Fur Collar” from 1500. As the owner of the painting “Madonna of the Carnation” (which was painted in around 1473), the Alte Pinakothek is the only German museum to have its very own Leonardo da Vinci.

Visitors can also see pieces by Raphael, Titian, El Greco, Rubens, Rembrandt and Boucher. Albert Altdorfer’s painting “The Battle of Alexander at Issus”, which is on show in the Pinakothek, is one of the first paintings to come from the Wittelsbach family’s original collection.

My friend Carol is an amazingly talented visual artist, so it was a special treat to visit the Alte Pinakothek with her- she became my personal art guide! We decided to concentrate on a few paintings and I asked Carol to tell me anything that came to mind as we enjoyed the artwork. We first chose Albert Durer’s famous self portrait, “Self-Portrait at Twenty-Eight Years Old Wearing a Coat with a Fur Collar”.

*Albrecht Durer- “Self Portrait at 28 Years Old”*

Carol mentioned that this painting could be considered a breakthrough in the way Durer depicted emotional realism and psychological depth. We were transfixed by the expressiveness of the eyes.

We were also mesmerized by the exquisite detail in Jan Bruegel’s painting “Large Bouquet of Flowers”.

*Jan Bruegel-“Large Bouquet of Flowers”*

We arrived in Salzburg on an atmospheric day; cool and cloudy.

We checked into our beautiful and elegant five star Bristol Hotel across the street from the Mozart Wohnhaus (family residence)! We had decided to give ourselves one special hotel treat!

Before we headed out to see explore the town, we could not resist a few minutes of hilarity in the elegantly mirrored bathroom!

Just a few blocks from out hotel was the Mozart Geburtshaus (Birth house).

We were thrilled to walk in the small ancient musty rooms decorated with manuscripts, instruments and paintings; a display case held the tiny violin that Mozart played as a young child!

That evening, our dinner reservation was at Maxim im Weiherwirt, a beautiful upscale restaurant with creative and lighter Austrian cuisine. It was located in a town about 15 minutes from Salzburg, across from the Leopoldskroner Weiher lake. Distant mountains and the Leopold Castle are perched on a nearby hillside.

We started our dinner with a simple salad made with delicate local lettuces and tomatoes dressed with a light vinaigrette.

We enjoyed the salads with frosty classes of Austrian beer and freshly baked bread.

I ordered spring pea soup that was a rich treat; creamy and garnished with chives and crispy bits of guanciale topped with an egg that I stirred into the piping hot soup- delicious!

Carol enjoyed grilled pork loin with mixed grains and glazed carrots in a light wine sauce.

Sauteed trout served over peas and greens and topped with toasted couscous was light and delicious.

We had a bit of room left to share light and airy Rhubarb Pana Cotta with fresh strawberries and creme fraiche.

We lingered over dessert as the sun started to set over the lake.

A warm light glowed from the restaurant window as we took a leisurely after dinner stroll around the lake.

The next morning we awoke to a beautiful sunny day and enjoyed the opulent breakfast buffet at our hotel.

We took one last walk around town and discovered the Mirabellgarten that includes the Troll Garten with adorable and captivating tiny statues that date from the Renaissance.

As we walked around admiring the small statues, I noticed several ancient stalwart trees standing guard with troll like features begging to be included as “Trees of the Week“!

“TREES OF THE WEEK FROM SALZBURG”!

“*We’ve been in the Troll Garden for a Very Long Time!*“

Then we were off to our next destination to Lbjuliana in Slovenia.

Part Three of the blog- Trieste and Bolzano will come soon!

I hope this blog is an antidote to our crazy world and that it brings you pleasure and a bit of a respite for you!