Music, Food, Art, Nature – A Musician's Travels

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!!

A Return to Iceland with Hevreh!

Last summer I had the wonderful opportunity to travel to Iceland. Not knowing quite what to expect, I was delighted by the stunning scenery, warm welcoming people and the delicious food!

This year, my group Hevreh Ensemble was the recipient of a generous donation and along with grants from Hofstra University, we thought that another tour might be possible. Iceland came to mind and I started to reach out to various concert venues. Iceland has a total population of under 400,000; but I had discovered that the Icelandic people are art and music lovers.

We received an invitation to perform for a concert series in the far north of Iceland in the small fishing village of Seydisfjordur; The Blue Church Summer Concerts, and from this, the rest of the tour started to fall into place!

We started the tour in bustling Reykjavik; it was a pleasure to return to Iceland, to be able to show the group familiar places and to make new discoveries. Our accommodation at Hotel Reykjavik Centrum was just two blocks from our first concert at the Reykjavik City Library.

After a “restful” night on the plane….

We arrived early the next morning, much too soon to check into the hotel. I enjoyed watching the jet lagged faces of the other group members slowly light up with pleasure as we strolled down the quaint streets.

They remarked that this was quite unlike any other place they had ever been. I remembered a wonderful bakery called Bakabaka a few blocks away and it quickly became a group favorite. We happily tucked into plates of creamy scrambled eggs with wild mushrooms, fresh crusty sour dough bread with plenty of coffee and the Swedish cardamom buns that I dreamed about were still on the menu!

Over the next week, we embarked on a whirlwind tour of the entire country; our other concerts were in the northernmost section of Iceland and then on the other coast. We drove long distances, but were rewarded with spectacular scenery; including stunning glaciers.

As we drove through the countryside, there were few cars and many curious sheep!

The Blue Church in Seydisfjordur and the Skaholt Cathedral in Selfloss are both located on important historic and religious sites and as I entered these sacred buildings, I felt a deep sense of spirituality and peace.

It was a wonderful experience to bring our music to new audiences. I watched the fascinated faces of the eager and interested concert goers as they listened to the gentle sounds of the Native American Flutes that we play and the stirring and powerful Shofar.

Before our concert at the Blue Church, our pianist Adam Morrison warmed up on the magnificent Steinway B piano. He kindly gave me permission to include this video:

And then, of course, there was the food! I had asked our group members if they would like to visit a few of the restaurants that I had enjoyed on my last trip. The expected answer was one of quick approval!

The night we arrived in Selfloss, we went to a favorite restaurant that I had visited last summer; located in the oldest house in the village, Tryggvaskali is also purported to be haunted!

The atmosphere was charming and the food was just as delicious as I had remembered with the freshest fish possible. I enjoyed an artful presentation of roasted monkfish with carrot puree, crispy kale, roasted carrots and apricot chutney; the flavors a perfect blend of sweet and savory.

For dessert, we all shared not too sweet salted caramel mousse, topped with watermelon sorbet and crunchy bits of granola; perfect after a long day of driving! This being summer in Iceland, the sun was still high in the sky as we arrived at our hotel at 9:30 PM!

Part of the joy of traveling is discovering small off the beaten path restaurants and cafes, often quirky and eccentric. The Filling Station in the small fishing village of far north Seydisfjordjur was decorated with contemporary art, colorful tables and chairs and served hearty fresh organic food.

On the days of performances, I make sure to eat something light that will also give me energy and focus during concerts. After a morning concert for the local Seydisfjordur Retirement Home, I had an excellent bowl of coconut curry soup and avocado toast at the Filling Station.

Then, I had to make sure to have another light meal before our evening performance at the Blue Church. Just down the street from the church was a delightful small inn called the Hotel Aldan. I ordered a plate of grilled vegetables with goat cheese; along with fresh whole wheat bread and butter this was perfect. Ah, the life of a traveling foodie musician!

After concerts, we are usually starved and also ready for beer! Just across the street from our hotel The Blue Fagrilundar in Selfloss was a charming family run restaurant called Mika. This is where we went after our concert at the Skaholt Cathedral.

All of the group ordered wild mushroom risotto that was topped with succulent and crispy roasted chicken with a side salad of arugula lightly dressed with lemon. Along with tall glasses of local Icelandic beer, all was perfect in the world!

Our concerts were finished and there was one more major treat that I wanted to show everyone; a visit to the thermal hot springs; Krauma. Located about 1 1/2 hours from Reykjavik, it was un touristy and filled with hardy northern Europeans.

A heady artic blast of air met us as we stepped outside from the showers, but as we sank into a pool of hot mineral water, the warmth enveloped us and it was heavenly!

It’s never easy to travel and the added stress of concert tours can be challenging. As group members become collectively fatigued, tempers can flare. Somehow, all is managed, often by a calming comment by one of the others and then peace will prevail. After tours, what remains are fond memories of our shared experiences.

The last night in Reykjavik, I made a reservation at the Public House Gastro Pub, an excellent restaurant with small tapas like plates that can best be described as Icelandic with an Asian twist. It was one of my favorites from last summer. We ate our fill of delicious creative morsels that included pickled beet root on a cracker with goat cheese, truffle mayo, figs and pico de gallo and crispy Icelandic doughnuts filled with tender beef cheeks with apricot chutney. This dish was a play on a popular Icelandic dessert called Love Balls also known as asterpungar loosely translated as love testicles! An incredible meal that was the perfect ending to a wonderful tour!

*Midnight view from hotel room in Seydisfjordur!*

I hope that you enjoy our adventures! HAPPY SUMMER!

California Foodie Adventure: Part 2 and The Montini Nature Preserve

It’s a while since I have posted a blog- it’s been a busy spring including planning for my group Hevreh Ensemble’s upcoming tour to Iceland. The itinerary is all set for an early July departure and I am finished with a busy semester of teaching- time to revisit my spring trip to California!

In early March, under a professional development grant from Hofstra University, I collaborated with the renowned jazz oboist Paul McCandless.

What a gift it was to have two days of incredible sessions together and then it was time for a foodie road tour; jam packed with lunch and dinner reservations, accompanied by my dear friend Carol.

Here is Part Two of our delicious foodie adventure:

After a few days of delicious, innovative and very rich food, a morning walk was in order. We stayed at the Seven Branches Inn, a lovely small boutique hotel in Sonoma, less than a mile away from the Montini Nature Preserve.

We enjoyed a light but filling breakfast Sunflower Cafe in Sonoma and then headed out to the trails.

Our delicious breakfast included chia pudding that was topped with fresh mango puree, slivered almonds, hazelnuts, raspberries and granola along with crusty slices of whole grain toast and chai lattes.

It was early spring in March and because of the extra rainfall California experienced, the landscape was lush and green and the hills were covered with brilliant yellow wildflowers.

At every turn on the Sonoma Overlook Trail the scenery was beautiful.

This being a trip for relaxation and stress reduction, we decided to treat ourselves to spa treatments at the nearby Spa at MacArthur that included both foot reflexology and lovely hot stone massages. Carol remarked that the massage therapist had hands like an octopus, she was everywhere at once; intuitively placing the hot stones in all of the places of tightness and tension- simply heavenly!

Feeling that for the moment that all was well with the world, we completed the day with dinner at Oenotri; a contemporary Italian restaurant in nearby Napa. We shared everything and enjoyed a delicious salad of roasted beets and creamy burrata cheese accompanied by crusty focaccia and grassy pungent California olive oil.

We savored crispy brussel sprouts with a balsamic glaze and pomengranite seeds along with homemade pasta with arugula pesto.

For dessert we shared a bittersweet chocolate pot de creme- a perfect ending to a memorable meal!

A few more restaurants will appear in the next installment where we ended our foodie adventure with a coveted reservation at Alice Water’s venerable restaurant Chez Panisse!

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If possible, I try to cook with fresh local organic produce; our trip to California reinforced my love of simple well prepared food with the best possible ingredients.

In the summer, in our neck of the woods, we are blessed with farm markets and excellent organic farms. Inspired by the local bounty surrounding me, I decided to make a summer salad along with spicy crispy shrimp for our dinner. With a base of organic mesclun, I added boiled new baby potatoes and fresh asparagus with cherry tomatoes, toasted pecans and feta cheese and chives from my herb garden. I drizzled this with a dressing that I made with live oil, red wine vinegar, lemon, garlic and shallots.

Summer Salad

I marinated shrimp with lemon juice, olive oil, plenty of chopped shallots and garlic, dried thyme, ground cumin, smoked paprika, salt and freshly ground pepper and red pepper flakes.

I heated a cast iron pan with a glug of olive oil in the broiler until the pan was very hot and smoking and then placed the shrimp with all of the marinade into the pan. It made a loud and satisfying sizzling sound! I cooked the mixture until the shrimp was crispy and the bits of shallots and garlic were dark brown- almost on the side of being overdone- all delicious with crusty French bread!

ENJOY!!

Summer Salad

Ingredients:

Organic Mesclun Mix (I used about 1/2 of a package)

6 red baby potatoes

6-8 stalks asparagus

handful toasted pecans

2 or 3 chives finely minced

6 cherry tomatoes cut in half

small piece feta crumbled

Place mesclun in salad spinner, wash and spin dry.

Boil potatoes until soft, let cool and then slice thinly.

Wash asparagus and cut on the diagonal into medium sized pieces. Place in a small pot of cold water, bring to a boil and cook briefly. Rinse under cold water.

Place mesclun in a large bowl, add other ingredients and pour on dressing- mix lightly and serve immediately.

Dressing:

Lemon juice from about 1/2 lemon (I did not measure the ingredients for the dressing, so feel free to adjust according to taste)

dijon mustard

extra virgin oilve oil

one garlic clove finely chopped

1 small shallot finely chopped

Mix together ingredients and let sit for about one hour to let marinate.

Spicy Crispy Shrimp

Ingredients:

8 medium wild caught shrimp, peeled and deveined- keep tails on

2 tablespoons extra virgin olive oil

Marinade:

1/4 cup extra virgin olive oil

fresh lemon juice- about 1/4 cup or more is also fine

3 shallots finely chopped

3 garlic cloves finely chopped

1 teaspoon dried thyme

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 teaspoon red pepper flakes

salt and freshly ground pepper

To Make Shrimp:

Mix all marinade ingredients in a medium size bowl.

Peel and devein shrimp leaving tails on.

Place shrimp in marinade and refrigerate about one hour.

Turn broiler to high.

Place a cast iron pan in oven with about 2 tablespoons olive oil.

Heat pan until almost smoking (put on exhaust fan!)

Add shrimp and marinade to pan. Cook until shrimp are browned and garlic and shallots are well done.

Enjoy!

AND: Here’s the “Tree of the Week”

*” I practiced my giraffe stretch and now I am stuck!”*

HAPPY SUMMER!

“Joyful Mountain Landscape” and Lemon Curd/Chia Pudding Parfaits!

*“Heiterre Gebirgslandschaft”- “Joyful Mountain Landscape”: Paul Klee- Swiss 1879-1940*
*Yale University Art Gallery*

The holidays are past us and as we start the new year, I am looking forward to my group Hevreh Ensemble‘s album release concert in February at the Soapbox Gallery in Brooklyn. I realize that I need to get into shape with a regular practice routine. And, if all goes well, I am scheduled to travel to California at the beginning of March for a collaboration with the iconic jazz oboist Paul McCandless; made possible by a professional development grant from Hofstra University- all very exciting! This is made all the more fun because McCandless lives in the middle of wine country in Sonoma County and I will be accompanied by my intrepid travel companion Carol!

Not bad things to have plans on the horizon as we slog through the rest of the winter. And, on a particularly gray, cold and raw Sunday, we thought of a trip to New Haven and the Yale University Art Gallery and maybe takeout from the wonderful ramen restaurant Mecha Noodle Bar!

The Yale University Art Gallery is one of our favorite places to visit. The collection and special exhibits are excellent, the size of the museum is perfect; not too large, but big enough that you leave feeling full and satisfied and there is always free admission.

For this visit, we headed up to the Modern and Contemporary Art Collection. As were entered the large gallery our eyes were drawn immediately to a beautiful and familiar work by Pierre Bonnard- “Interior at Le Cannet”.

*Pierre Bonnard- “Interior at Le Cannet”*

I often become visually overwhelmed when visiting art museums and have found it helps if I stroll slowly through the galleries, not trying to see everything at once, my eyes become accustomed to all of the richness and beauty of the art; then I am drawn into a few works that I can focus on.

This particular day after a few minutes of walking together, we took off in opposite directions. I enjoyed the bold lines and brilliant colors of works by Kadinsky, Pollack and Picasso.

*Wassily Kadinsky-“Abstract Interpretation”*

*Pablo Picasso- “The Painter in His Studio”*

I was most taken with works created by artists that I was not familiar with including Dora Bromberger’s Village Street.

Dora Bromberger born in 1881, was a German artist who painted expressionist landscapes. She was born in Germany into a Jewish family and in 1941 was deported to a concentration camp where she was killed in 1942.

I was most taken by a work by the American painter Sam Gilliam (1953-2022) titled “Haystack”.

I sat on a nearby bench and was mesmerized by the beautiful intricate patterns and rich imagery.

Paul and I met up and we showed each other some of our favorite paintings. We both were taken by Paul Klee’s “Joyful Mountain Landscape”.

Perhaps it brought to mind the joy that we have experienced surrounded by the beauty of nature during our walks.

Recently, dear friends from Toronto stopped through on their way to their daughter’s wedding in Boston. We had not seen them since the beginning of the pandemic. After their long drive, we wanted to make something nice for dinner. For dessert, I was thinking of something light but satisfying; lemon curd came to mind. Combined with chia pudding and fresh fruit, it looked pretty and after the holidays, was a guilt free pleasure. This could easily be enjoyed for breakfast!

Lemon Curd/ Chia Pudding Parfaits

Yield: 5 servings

Low fat Lemon Curd

Ingredients:

1 large egg
2 large egg whites
¾ cup granulated monk fruit sweetener ( I used 1/4 cup for a very tart flavor, you could also use regular sugar)
1 tablespoon freshly grated lemon zest
⅔ cup lemon juice

To prepare lemon curd: Whisk whole egg, 2 egg whites, granulated sugar, lemon zest and lemon juice in a medium nonreactive saucepan. Cook over low heat, whisking constantly, until the mixture is thick enough that drawing your finger across a coated spoon leaves a mark, 5 to 12 minutes. Do not let the sauce come to a simmer. Pour the hot curd through a fine-meshed sieve into a small bowl, pressing on the solids. Let cool slightly and refrigerate until chilled, about 4 hours.

Chia Pudding

2cups unsweetened almond milk
½cup coconut milk
85grams chia seeds (½ cup)
1-2 tablespoons maple syrup (or to taste)

In a quart container with a lid, combine almond and coconut milks, maple syrup and a pinch of salt. Stir thoroughly so that seeds are evenly hydrated. Let rest at least 20 minutes or until pudding has a rich, creamy texture. Seeds should be fully hydrated. (Pudding will keep for up to 3 days but may require rehydrating with more almond or coconut milk as the seeds continue to absorb liquid.

1 cup fresh blueberries, rinsed and dried on a paper towel

1 cup fresh raspberries, rinsed and dried on a paper towel

Assemble Parfaits

Place 1/2 of the chia pudding at the bottom of 5 wine goblets or clear glasses

Layer raspberries on top.

Place lemon curd on top.

Add a layer of blueberries.

Finish with a layer of the remaining chia pudding.

Refrigerate for a few hours .

ENJOY!

AND: Here is the “Tree of the Week”!

STAY WARM!!

Autumn in Chelsea: Himalayan Art at the Rubin Museum

I am back to my fall teaching schedule at Hofstra University in New York where I teach oboe, recorder and chamber music. I often combine my trip to New York City with food and art explorations. The crisp cooler air is energizing and I am excited to head out to visit art museums and galleries and to discover more of the wonderful ethnic neighborhoods and small restaurants that make New York City so unique.

One clear and sunny Saturday morning I decided to go to Chelsea; an area on the West Side of Manhattan that stretches from 14th street to the upper 20’s; from the Hudson River to the west and to 6th Avenue to the east.

The neighborhood is known as the center of the city’s art world with over 200 art galleries and recently has seen good a good deal of gentrification. When I was a young music student at Juilliard, my boyfriend at the time lived on a block in Chelsea that had seen better days. The windows in his walk up apartment faced a dark courtyard where feral cats fought and the sound of their loud screeching made a caterwaul that reverberated against the walls- very peaceful. One day, two cats engaged in an especially ferocious battle flew through an open window and landed with an unceremonious thud on the floor of the apartment. I’m not sure who was more surprised; the cats or the people!

Walking down a Chelsea street the other day, I passed by glitzy new high rises, trendy art galleries and fancy restaurants.

I had planned to visit The Rubin Museum of Art, which features masterpieces of Himalayan art. I arrived before the museum opened and decided to visit Chelsea Market, just a few blocks away.

Chelsea Market is housed in an enormous old factory that once was the National Biscuit Company, later known as Nabisco. Built in 1913, the building stretches from 9th to 10th Avenue and fills up a whole city block.

Vendor stalls were selling everything from falafels, sushi, dumplings, noodles, Tai food, etc. Side by side with upscale stores and outposts were of some of the best NYC bakeries. The maze of hallways was somewhat overwhelming with sensory overload. In a small dose it was exhilarating; an atmosphere supercharged with energy and extravagant Halloween decorations.

Walking slowly through the labyrinth of hallways, I enjoyed looking at colorful and vibrant works of art displayed on the walls.

I saw one of my favorite all time bakeries, Amy’s Bread, which makes some of the most delicious bread in the city. At this point, I was just browsing and admiring.

And then I succumbed to temptation; ahead of me was an outpost of the famous bakery/restaurant Sarabeth’s. According to her website, Sarabeth Levine first began her business in 1981 making her family’s unique 200-year-old recipe for Orange Apricot Marmalade at her apartment in New York City.

Manhattan’s Chelsea Market Sarabeth location operates a 15,000 square foot jam manufacturing facility and a 4400 square foot wholesale bakery, café, and retail shop. It was great fun to walk through the bakery. It is setup so that the first thing one sees is the manufacturing facility. I joined in with the tourists and watched the bakers making croissants and English muffins!

Everything in the bakery looked delicious; I chose a pumpkin muffin to savor on my trip home and I was delighted to see a homey pig ceramic figure above the counter.

It reminded me of my own antique 3 little pigs that grace my kitchen window sill.

I headed back to the museum and after the frenetic energy of the Chelsea Market, entering the peaceful and serene atmosphere of the Rubin felt like a calming balm. Himalayan art is featured; including the cultures of Nepal, Tibet, and Bhutan as well as the interrelated traditions of India, Mongolia and China. The artwork in the exhibitions depict figures and symbols where sacred images play a prominent role.

The museum was founded by art lovers Shelley and Donald Rubin in 2004 and is the site of the former store, Barney’s-a bastion of New York fashion and celebrity.

There was s0 much to take in, with six floors of art and exhibits. I concentrated on a few masterpieces that were rich with depth and complexity.

*“Wheel of Existence”- The Rubin Museum of Art*

And then it was time to savor the pumpkin muffin that I had purchased from Sarabeth’s for the two hour drive home. I bit into the top of the muffin strewn with toasted walnuts and a light crunchy glaze. The texture of the muffin was light but moist, not too sweet and with hints of nutmeg and ginger; pure perfection!

The cooler days have also put me in the mood for cooking with long simmered dishes that fill the house with enticing aromas. I have made countless stews, braises and soups in my heavy blue La Creuset cast iron enamel pot. I like to think that the pot has absorbed it’s own particular character with the many flavors of food cooked in it, but it was starting to exhibit wear and tear, with a stained scratched cooking surface. One day while perusing an online sale from Sur la table, I decided to treat myself to a new bright red La Creuset pot; a tad larger and all the better to make larger amounts of recipes for our guests! For the first dish that I cooked in the pot, I decided on a chicken stew made with red wine, shallot, onion, mushroom, red pepper, thyme, basil, oregano and plenty of garlic. Served over whole wheat rotini, accompanied by sauteed broccoli rabe, freshly grated pecorino cheese and more red wine, it was wonderful first act for my new pot!

Fall Chicken Stew

Ingredients:

2 pounds boneless skinless chicken thighs

1 cup red wine

1- 28 ounce can crushed organic tomatoes

4 shallots finely diced

1 medium onion finely diced

1 large red pepper cuts into thin strips

5-6 button mushrooms cut into quarters

salt and freshly ground pepper to taste

4 cloves garlic peeled and finely chopped

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

3 tablespoons extra virgin olive oil

To Make Chicken Stew:

In a large heavy cast iron pot, heat olive oil.

Add boneless chicken thighs to pot, sprinkle with salt and freshly ground pepper and brown well on each side.

Add chopped onions and chopped shallots; saute until translucent and slightly softened. Add garlic and cook about 2 minutes.

Add dried oregano, thyme and basil.

Add sliced red peppers and chopped mushrooms cook about 3-4 minutes.

Add crushed tomatoes and about 1 cup water. You can always add more water later if the mixture is too dry.

Add red wine and bring mixture to a boil.

Cover pot and reduce to a simmer.

Cook over low heat for about 1 hour until chicken is very tender and vegetables are soft.

Adjust seasoning as desired.

ENJOY!

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

HAPPY AUTUMN!

Foodie Heaven! Iceland: Part 3

When planning our recent trip, I wasn’t sure what to expect from the restaurant scene in Iceland. I had heard that the food was boring and not very creative; I decided to plan with an open mind and with not very high expectations. What I discovered was a vibrant food scene that has changed greatly in the last few years. We found restaurants that used the freshest, often locally sourced ingredients; the food was creative and lovingly prepared.

The first day of our trip was spent in Reykjavik; we arrived early in the morning and dropped off our bags at the charming Apotek Hotel. We asked the desk clerk to recommend a good bakery and her eyes lit up. She said, “You must try Baka Baka for the most delicious pastries”. We decided early on that for this trip there were no holds barred; we were going to enjoy as much sugar and rich food as we wanted! We headed down the street, walked up a small hill and saw the open door of Baka Baka beckoning to us.

As we entered we were welcomed with the rich smell of coffee and freshly baked pastries. We ordered a yeasty fragrant Cardamom Bun filled with almond paste and enjoyed it with coffee and a pot of herbal tea that had the light delicate taste of currents.

The plan for our first day was to explore Reykjavik and at the the same time try to stave off jetlag. We spent the next few hours walking slowly around the quaint streets and adjusting gradually to the lovely cool windy temperature of 50 degrees F!

The time flew by and we were ready for our first lunch reservation at Hosilo, a small unpretentious restaurant on a quiet side street. The other diners were young Icelanders and as we waited for our food to arrive, we enjoyed listening to the lyrical sounds of the Icelandic language. The food was creatively presented; I started with an appetizer of “watermelon” sushi-cool, rosy slices of fruit in a savory gingery sauce. Expecting the taste of raw fish, my taste buds were jolted awake- a good remedy for my sleepy mind!

I had some of the freshest and most tender shrimp I have ever tasted with house made pasta, basil, tomato and roasted garlic.

It was all bathed in extra virgin olive and served with a slice of crunchy parmesan toast.

We were starting to fade quickly, but thought a walk down the hill to the harbor and to the Harpa Concert Hall might revive us.

Luckily for us, we discovered that there was a short interactive visual installation offered; Circuleight. As we entered a large gallery, we were surrounded by animations that were inspired by eight natural elements: lava, glacier, water, algae, micro organism, flora, basalt, and volcanic gas. If you waved your hand or came close to one of the images, the image would respond to the motion; it gave the effect of the artwork improvising. The installation was accompanied by a score written by the Icelandic composer Hogni Egilsson. I found a place to curl up, leaned against one of the walls and immersed myself in the experience; although I confess, I fell briefly asleep! It was time for a short nap at our hotel.

Just an hour of sleep and we were refreshed and ready to continue on our culinary adventures of the day! For dinner, I had a made a reservation at The CooCoo’s Nest. From our hotel, we walked a few miles to the quirky, newly developed section of the waterfront with art galleries, specialty food shops and restaurants. CooCoo’s Nest was opened in 2013 by Anna and Lucas Keller.

A passionate chef, Lucas is originally from California and trained and worked in Italy. Since opening, the restaurant has gained a loyal local clientele.

It was Taco Tuesday, so we ordered the sampling menu of 3 different tacos that included tequila marinated fish with guacamole, shredded cabbage and spicy sour cream; slow cooked lamb, salsa verde and pickled raddish; and a vegetarian taco with sweet potato, charred broccoli and a spicy romesco sauce. They were delicious and the flavors danced in our mouths.

We ate our dinner outside the restaurant at a picnic table and watched young families strolling by; several of which were licking ice cream cones. Glancing to our right we saw an inviting ice cream shop- well one more treat for the day!

An interesting flavor was listed on the wall that looked very similar to my last name- “Danskur lakkris”. I asked for a taste and the young clerk told me that the flavor was Danish licorice. Very nice, but I settled for a double dish with dark chocolate and lemon ginger crunch and then enjoying our ice cream, we walked oh so slowly back to our hotel; the sky still bright blue in the late evening. Shortly after we returned to our room we fell into a deep slumber!

Thus ended our first day in Reykjavik. Coming soon…. one more Icelandic blog detailing the other food highlights of our trip; some from restaurants where the food was simply but expertly prepared in lovely peaceful settings.

*Silfra Restaurant- Nesjavellir, Iceland*

AND: Here is the “Tree of the Week”!

HAPPY SUMMER-STAY SAFE AND COOL!!

An Abundance of Strawberries and Apple Strawberry Ginger Crumb Tea Cake!

*Thompson Finch Farm- Ancramdale, New York*

Early June is one of my favorite times of the year; the days are sunny and not too hot and best of all it’s time to pick the sweet and full of flavor organic strawberries from Thompson-Finch Farm in Ancramdale, New York!

I sit cross legged on the ground and as a fresh cool breeze washes over me, I look around and I am completely content. As I pick, I listen to the happy voices of people in the surrounding rows discussing what they plan to do with their bounty; strawberry jam and scones, chocolate mousse with strawberries and I start to concoct my own recipes. I am thinking of a coffee cake with apple, strawberries and a ginger crumb topping.

There are so many berries that in less than 40 minutes I pick over 9 pounds!

After picking strawberries, I returned home and thought that I had just enough time to make the tea cake before my haircut appointment. And, here the saga of the under baked tea cake begins!

I realized after I put the cake in the oven that there was no way the cake was going to be done before I needed to leave. I asked the hair dresser if there was any wiggle room in their schedule; not an option. I decided to take the half baked cake out of the oven and then see if I could finish baking it later. I can report that this did not work very well- the double baked cake had a strange heavy gluey texture and when I cut it, the cake crumbled and looked ugly and misshapen; a real cooking disaster!

I thought that maybe I could gather it all up and make a bread pudding out of it. But, somehow the cake tasted delicious and it disappeared before it could be transformed into a pudding! I baked the cake again a few days later and can say with confidence, this recipe works if baked properly- see picture below!! This is not a sweet cake and it is perfect with yogurt and fruit for breakfast!

Apple Strawberry Ginger Crumble Tea Cake

Ingredients:

2 cups whole wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup monk fruit sweetener

1/4 cup coconut sugar

1 teaspoon salt

1 heaping teaspoon cinnamon

1 teaspoon vanilla

1 egg

1/3 cup canola oil

3/4 cup soy or almond milk

1/2 cup thinly sliced apple

1/2 cup thinly sliced strawberries

Crumb Topping:

1/4 cup oats

1/4 cup flour (I used whole wheat pastry flour)

1/4 cup toasted pecans

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1 1/2 teaspoons ginger powder

1/4 cup coconut sugar

pinch salt

1/4 cup kefir

Make Crumble:

Place oats, flour, coconut sugar, pecans, salt, cinnamon, nutmeg and ginger in the bowl of a food processor. Pulse until nuts are in small pieces. Add kefir and pulse until mixture forms small clumps- you may need to add a bit more kefir. Add small bits at a time. Set mixture aside.

Pre heat oven to 375 degrees

Line a 5×9 loaf pan with parchment paper with the paper hanging over the sides. Butter the paper lightly.

To make cake batter:

In a large bowl mix together the flour, baking powder, baking soda, salt, monk fruit sweetener, coconut sugar and cinnamon.

Add egg, vanilla, canola oil, soy or almond milk and mix together just until the batter is smooth. Add fruit and stir to combine.

Pour batter into the prepared baking dish and then scatter the crumb topping over the top. Bake in the pre heated oven for about 15 minutes and then cover the top loosely with foil so the top will not brown too quickly. Bake for about an hour until a toothpick comes out cleanly.

Remove from oven. Lift cake out of pan leaving paper on the cake. Let cool completely on a rack before slicing with a serrated bread knife. This is a very soft crumbly cake, the longer you let it cool the easier it is to slice. This is hard to do, so enjoy the first very crumbly pieces if you can’t wait!

ENJOY!!

AND: Here is the “Tree of the Week”

*Devil’s Paint Brush- Bryant Homestead Cummington, MA*

HAPPY SUMMER!

The Return of the Fungi and Chicken Pesto Meatballs!

March 28th– Walking through our land in Buckland, Massachusetts, the snow has all melted away and I am amazed to see a colorful show of fungi that seems to have reappeared like magic!

**Fountain Pond State Park: Great Barrington, MA**

Many years ago our land was originally a sheep farm, then it was logged; a good deal of brush was left behind. As the wood decayed, a moist fertile environment for mushrooms and fungi was created. I love walking through the land; although I have to be careful stepping over the brush so I don’t fall! Moving slowly this way, my attention is drawn towards the ground and I discover strange, colorful and intricate fungi!

An interesting fact from an article written from bountea.com: “Life in the Winter Soil.”

“With soil rich in humus, bacteria can hibernate through the cold weather well protected within their carbon habitats. Soil that drains well and has humus content around 10% is an ideal environment for overwintering microbes.“

Spring arrives slowly in the Northeast.

The other day on a walk at Hunger Mountain in Monterey, MA, the blue grey sky was spitting snowflakes. We were treated to views of the distant misty mountains peeking through the still bare trees.

As I get ready to publish this blog, it is greening up rapidly outside, but there are still weeks of cool weather left to make hearty dishes that simmer for hours on the stove!

For many years, I watched my late mother- in-law Dolores DePaolo make her legendary meatballs and tomato sauce. As she cooked, she regaled me with stories from her rich Italian American family history, always complete with a demonstration of a rude hand signal; a dismissive fleck of the hand in the air to use if someone was being disrespectful. I listened carefully as she showed me her techniques to coax the most flavor out of a sauce and to make the meatballs tender. As she aged, others in the family started to cook more; then at one holiday meal, the ultimate compliment was made; a smile and a look of approval! To mix up cultural references a bit here; in her eyes, I had become a true balabusta (a Yiddish expression for a good homemaker.)

I remember clearly a few tips: 1. mix the ingredients for the meatballs thoroughly and when you form them into balls handle the mixture gently, don’t over pack them. 2. Heat the olive oil in the pan to a high temperature then and brown the meatballs all over. 3. Place the meatballs into the sauce, add water to the pan and stir up all of the browned bits in the pan. Add this to the sauce. 4. Simmer the sauce and meatballs gently for hours.

I have experimented making meatballs with ground beef, ground turkey and adding other ingredients like chopped kale. I have made vegetarian meatballs with ground nuts, onions, garlic, egg and breadcrumbs. My latest rendition is with ground chicken, pesto, garlic, egg, bread crumbs and kale. I hope you enjoy Chicken Pesto Meatballs!

Chicken Pesto Meatballs

Ingredients for Sauce:

1 large can organic crushed tomatoes

1 small can organic tomato paste

1/2 onion finely chopped

2 large garlic cloves finely chopped

1 bay leaf

1 teaspoon dried thyme

2 teaspoons dried basil

2 teaspoons dried oregano

a good glug of red wine

salt and freshly ground pepper to taste

3 tablespoons extra virgin olive oil

water

To make sauce:

Heat olive oil in a large heavy pot, add onion and saute for about 5 minutes until onions are soft and translucent. Add garlic and cook briefly.

Add all other ingredients except wine and bring to a boil. Add wine, let it cook down for a minute and then reduce to a simmer. Cover pot and cook over a low heat while you prepare the meatballs.

Ingredients for Chicken Pesto Meatballs:

1 pound ground chicken

1 egg

1/2 cup whole wheat bread crumbs

2 cloves garlic finely chopped

2-3 tablespoons basil pesto

1/4 cup finely chopped lacinato kale ( you can also Italian parsley, I used dandelion greens one time!)

1 teaspoon salt

freshly ground pepper

pinch of red pepper flakes

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

To make meatballs:

In a large bowl, mix all ingredients well together.

In a large non stick pan, heat 2 tablespoons olive oil.

Wet hands and add loosely formed meatballs to hot oil. Saute on all sides until nicely browned.

Place meatballs into sauce.

Place about 1/2 water into pan where the meatballs were browned and stir up any loose bits. Add this to the sauce.

Bring the sauce to a boil and then reduce to a simmer and cover. Cook about 2 hours.

I like to serve the meatballs with whole wheat spaghetti and a side of steamed broccoli with lemon and extra virgin olive oil. Serve with either freshly grated parmesan or pecorino cheese and a good Italian red wine!

ENJOY! Or, as my mother-in-law would say MANGIA!

AND, Here is the Tree of the Week!

HAPPY SPRING AND STAY SAFE!!

A Musician’s Travels

Lemon Curd, Blueberry, Peach, Tapioca Pudding Parfaits

Welcome to my new blog! I look forward to sharing my love of music, art, travel, nature and food with you! Yes, there will also be recipes! I am a professional oboist, and during this time of Covid when it has not been possible to perform live concerts, I have been inspired by the daily walks and hikes that I take with my husband Paul. On our excursions, I have started to bring along my Native American Flute and Recorder and have been creating short spontaneous improvisations on mountain tops and by serene marshes and ponds. I hope you enjoy accompanying me on my adventures and explorations!

Water Music: Steepletop Preserve

Recently after reading the NY Times and visiting the drive through at the bank I felt a bit stressed. Hoping to change my mood pattern quickly, I decided to take a short drive to one of my favorite solo walks on Beaver Damn Road. I have been watching several patches of wild blackberries that line the road for a few weeks, hoping that they will ripen soon for picking! Not quite ready…. but as I walked down the road, I noticed several swallowtail butterflies perched in a lovely patch of purple cone flowers….. a hawk soared high above in the blue sky. Mood fixed!!

Over the last few weeks, we have gone on several new hikes, all beautiful! Thousand Acre Swamp, part of Cookson State Forest in New Marlborough, Massachusetts is a small lake; a haven for birds, wildlife and it is covered with lily pads. There are miles of trails that meander through the woods and around the lake. Looking at the lily pads I felt as if I was in a Monet painting! So… “Music from the Water” was born!

The day after a huge storm that caused havoc and downed many trees and power lines, we decided to return to Thousand Acre Swamp to make a music video. We quickly realized that getting to our destination was not in the cards- we tried several different routes; all were impassable with downed trees and wires. We decided to try to visit another favorite, Steepletop Reserve, run by the Berkshire Natural Resources Council. The 1,230 acre reserve includes expansive wetlands and a series of well marked trails that weave around the marsh and woodland areas. We finally made it to Steepletop although the trail had several trees blocking the path that we had to climb over!

Here is a video from the lovely marsh area of the trail:

The next day we finally made it back to Ten Thousand Acres Swamp. Arriving in the late afternoon, the light was stunning and made intricate patterns on the water.

We walked to a suspension bridge that was a bit wobbly, but it was the perfect place to make another video! As I played my flute, I looked over the water and felt a deep sense of peace.

AND, here is a bit of escape from the present! In October 2018, I visited the Bronx Botanical Gardens and was excited to learn that there was a Georgia O’Keefe exhibit: “Visions of Hawaii”. It was a sunny and cool fall day-I had never had the opportunity to visit the botanical gardens. I was impressed by the intricate design of the gardens and how accessible everything was to the public. I took a leisurely stroll through the gardens and on the wide paths that led to the Enid A. Haupt Conservatory; an Italian Renaissance style greenhouse. The exhibit included plants, gardens, and landscapes that inspired Georgia O’Keeffe and were paired with an exhibition of her Hawaii pictures in the Art Gallery. As I entered the humid and hot conservatory, my senses were momentarily overwhelmed by the enormous variety of exotic vegetation and lush vividly colored tropical flowers. Interspersed throughout the exhibit were quotes from Georgia O’Keefe and insightful commentary about her paintings.

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The exhibition was totally engrossing, but soon it was time to find a place for lunch! I did a quick google search for ethnic restaurants near the Botanical Gardens and Dukagjini Burek came up- it was seven minutes away on Lydig Avenue. This was a good sign! I located the restaurant and discovered that the neighborhood was a small Albanian enclave with bakeries, ethnic grocery stores and family run restaurants.

I entered the small restaurant that had a just a few tables and the menu on the wall posted the following:

Burek w/ Meat | $4
Burek w/ Cheese | $4
Burek w/ Spinach | $4
Burek Any Pie | $16

Yogurt / Kus | $1.50

Espresso | $2.00
Cappuccino | $2.50

A Burek is a pizza sized pie with a crust that is a combination of phyllo and pastry dough. I discovered that the owner, Marjan Kolnrekaj who is from Dulagjin, Kosovo has made this specialty for many years. His family has been making Bureks for over a hundred years. I ordered a slice of the burek with cheese and an order of yogurt. I bit into the crisp buttery crust with a cheese filling that included onion and herbs and it was simply delicious! I felt the sense of pride and respect that the workers had for the food and their culture. As I ate, several burly men came in speaking a language that I could not place. I asked a woman standing nearby if she knew what the language it was and she told me with pride that it was Albanian.

I wanted to take a picture of one the counter workers cutting and serving the pies and I may have pushed my luck a bit! The woman at the counter did not smile when I asked if it would be alright to take a picture. She wielded her sharp knife a little threateningly in my direction, but it was worth it!

I am happy to say that Dukagjini Burek is thriving during the pandemic. I called the other day to see if the restaurant was open and they sounded busy- a burek would be the perfect comfort food during this time! I look forward to returning soon!!

AND… Blueberries are ready for picking! We went to Jameson’s High Meadow Farm in Chester, Massachusetts- a perfect place for socially distant picking!

After a walk at the Siegel-Kline Kill Conservation Area in Ghent New York, we stopped by nearby Love Apple Farm and got a half bushel of the sweetest peaches I think I have ever tasted….. more about the beautiful wildflowers in the fields at Siegel-Kline Kill in another blog!

Here is a Sweet Ending with a perfect summer dessert! I had a version of this dessert a few years ago at the wonderful restaurant, Hazelnut Kitchen in Trumansburg, NY- near Ithaca. I remember that the dessert was topped with freshly chopped chilled mango. This dessert is light, very refreshing and there will be plenty of lemon curd, peaches and tapioca pudding left over for snacks!

Lemon Curd, Blueberry, Peach Compote, Tapioca Pudding Parfaits (ala Hazelnut Kitchen)

Low fat Lemon Curd:

Ingredients:

1 Large Egg

2 Egg Whites

3/4 cup sugar ( I used 1/2 cup of Monk fruit Sweetener- see note)

2/3 cup freshly squeezed lemon juice

1 tablespoon lemon zest freshly grated

1 tablespoon butter

Make Lemon Curd:

In a medium non-reactive sauce pan whisk together egg, egg whites, sugar, lemon juice and lemon zest.

Add butter and cook over low heat stirring constantly until thick- aprox. 5-7 minutes. Do not let mixture come to a simmer.

Use a fine mesh strainer and strain mixture into a small bowl-refrigerate until cold.

Peach Compote

Bring a large pot of water to boil- add 6 large peaches – let sit for about a minute.

Remove and peel peaches- the skins will slip right off!

Cut peaches into slices and place in a medium sized pan

Bring peaches to a boil reduce to a simmer, cook for about 5 minutes until they soften and release their juices – add a bit of fresh lemon juice and 1/2 teaspoon cinnamon

Mix 2 tablespoons cornstarch and make a slurry with a small amount of water

Mix into peaches and stir over low heat until the mixture thickens and the color turns clear.

Refrigerate until cold.

Tapioca Pudding

Ingredients

2 3/4 cups milk

1/3 sugar-( for a low sugar version, use 2 tablespoons coconut sugar)

3 tablespoons instant tapioca

1 teaspoon vanilla

To make pudding:

Whisk together milk, sugar and tapioca in a medium saucepan- let stand 5 minutes.

Bring to a full boil over medium heat stirring constantly until mixture thickens.

Remove from heat and stir in vanilla.

Refrigerate until cold.

Wash and drain 2 cups fresh blueberries ( you can also use raspberries or blackberries)

Assemble Parfaits:

You can use wine glasses or small bowls.

Place a layer of tapioca pudding on bottom of glass or dish

Add a layer of peaches, then the lemon curd and top with the berries.

Note:

Monk fruit sweeter comes in granulated form and looks just like sugar. It has an extremely low glycemic index and it be used with the same quantities as regular sugar. I used less then the recipe calls for because we like a very tart flavor.

Enjoy and Stay Safe!