Entrees – A Musician's Travels

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!

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 Well Seasoned Wok!

Spicy Soba Noodles with Ginger Chicken, Broccoli and Peanuts

The other day, after dropping off some soup for a friend that is recovering from an illness, we were looking for a short walk and decided to head towards the Wethersfield Estate and Gardens in Amenia, New York. We knew that the gardens were probably closed for the season, but the area around the estate is beautiful. We parked our car at the beginning of Pugsley Road, close to the entrance to the gardens and were treated to expansive views of the surrounding hills and farmland. With all of the leaves down, the sky is open and the patterns of the bare branches are intricate and mesmerizing. I love observing the subtle combination of browns and tans with the contrast of purple and red berries.

It was a brisk and windy day-after we returned home we treated ourselves to hot chocolate made with unsweetened almond milk, cocoa powder, a few chunks of dark chocolate and a pinch of monk fruit sweetener. Paul made steamed almond milk to go on top with a dusting of cinnamon and nutmeg.

For dinner that evening, I took out my trusty and very well seasoned wok; checked available ingredients and decided to make Spicy Soba Noodles with Ginger Chicken, Broccoli and Peanuts.

Many years ago, I took a Szechuan Chinese cooking class at the New School in New York City. I still use not only the same wok that I bought in Chinatown, but also many of the cooking techniques taught by a wonderful instructor, Norman Weinstein. I had no idea at the time that Norman would become one of the most beloved cooking instructors and knife sharpening and technique experts in the city! After each class, we would gather around a big table to share the food that we had learned about and prepared. Paul and I had recently started living together on the Upper West Side of Manhattan. He very sweetly offered to accompany me home and would arrive to each class with impeccable timing just as the food was set out!

I recently read about a technique called “velveting” chicken, pork or seafood that creates a soft tender texture. This works! I thinly sliced 2 boneless chicken breasts and marinated them briefly with tamari, sesame oil, brown rice vinegar and a few drops of hot sesame chili oil. I made a slurry with some cornstarch and water and mixed it with the chicken mixture. I gathered together the rest of my ingredients; finely chopped ginger and garlic, broccoli that was steamed and cooled in an ice bath, cooked and drained soba noodles and the final sauce of more tamari, brown rice vinegar, chili oil and sesame oil. The French call this mise en place. Once you actually start to cook the dish, all goes quickly!

One of the most important tips that I remember is how to heat the wok before starting to cook. Over a high heat, place the wok and heat until it starts to smoke. After this, add a small amount of canola or peanut oil and heat that until it starts to almost smoke; now you are ready! Add the chopped ginger and garlic and cook it stirring with 2 wide spatulas in a circular motion for a few seconds- it’s important to keep everything moving so it does not burn. Then add the chicken and marinade mixture and continue to cook the same way until the chicken is cooked through. Add the broccoli, stir well for a minute or so and then add the soba noodles, peanuts; stir briefly and add the final sauce along the edges of the wok. Adding the sauce this way utilizes the heat of the wok to bring out the best flavor.

Spicy Soba Noodles with Ginger Chicken, Broccoli, and Peanuts

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.

1 package soba noodles- cooked and drained.

1/2 cup (or more to taste) roasted peanuts

2 tablespoons finely chopped ginger

1 tablespoon finely chopped garlic

Marinade:

2 tablespoons tamari

1 tablespoon sesame oil

1 tablespoon brown rice vinegar

1 teaspoon hot chili oil (or more to taste)

Cornstarch slurry:

2 tablespoons cornstarch mixed with water to make a smooth paste

Sauce:

2 tablespoons tamari

1 tablespoon sesame oil

1 tablespoon brown rice vinegar

1 teaspoon (or to taste) hot chili oil

To prepare:

Heat wok as described above

Add oil bring back to high heat. Add ginger 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 broccoli and stir briefly.

Add soba noodles and peanuts and stir together for about a minute.

Add sauce alongside the wok and stir all together briefly.

Enjoy!!

The good news is that as I am writing this blog, our new stove is being installed. I will now have an oven!! The kind technicians are masked safely up and the windows are all open for maximum air circulation. I can think ahead for plans for our small Thanksgiving feast this year!

Here is the menu plan so far: A Turkey Breast Roulade based on a NY Times recipe by Ina Garten, (but mine will also have a sour dough bread stuffing with shallots, pecans and mushrooms), braised greens, steamed cauliflower with lemon, garlic, olive oil and capers, and a nod to past Italian American Thanksgiving feasts; Broken Oven Zucchini Lasagna, that I wrote about in a recent blog! Dessert will be a sugar free Apple Pie. We will look forward to ZOOM meetings with our daughter and her partner Katie’s family and with Paul’s brother. And, as some people are suggesting, maybe next summer we can all meet together and hug as much as we want!!

Here is my “Tree of the Week”

“Oh my”- maybe this week he will finally go away!!”

Happy Thanksgiving- please stay safe!

Apple Valley Overlook

Spicy Shrimp with Roasted Green Beans

The day after we tried to visit the Keystone Arch Bridges Trail, we made another attempt, but still no luck! The parking area was even more crowded and there were way too many people. So, continuing our “going with the flow” theme, we ended up taking a beautiful walk at the Apple Valley Overlook in nearby Ashfield, Massachusetts. The day was cold and so clear that we could see the mountains of Vermont in the distance! This was a few weeks before the election and as we walked we discussed possible outcomes, never imagining the challenges to our democracy that would occur after Biden became President elect!

Even though it was cold and quite windy, I was inspired to play a (chilly) improvisation on my recorder, although this might be the last one until spring!

Before heading home, we made one last quick visit to the William Cullen Bryant Homestead in Cummington, Massachusetts- the woods were getting ready to be tucked in for the winter!

We first discovered the site this past summer totally by accident. A copy of the New Yorker magazine was almost about to join an anonymous pile of books and other old magazines. Luckily, Paul picked up the May 25th issue and read about a writer named Alan Weisman who has taken refuge at his rural Massachusetts home during the pandemic. He is the author of the 2007 best seller, “The World Without Us”. In the book, all life on earth has vanished, a bit too apropos for our time! In the article, Weisman shows the interviewer the lovely wooded trails on the Bryant Homestead property. The William Cullen Bryant Homestead has become a special place for us and we have made many return trips.

We had just gotten back into the car when a bald eagle flew overhead, so close that we could see the eagle’s beak; it hovered over us for a few seconds, swaying gently back and forth on a current of air with it’s enormous wing spread. I felt an immediate sense of calm and resoluteness; perhaps this was a sign that all will be well with our democracy!

When we got home, I did a quick search in the refrigerator and found a red onion, a few shrimp, a handful of green beans and a bit of feta cheese. I marinated the shrimp for a bit with a few cloves of garlic minced with a tablespoon of salt, olive oil, lemon zest, lemon juice, cayenne, red pepper flakes, and smoked Spanish paprika. In a small oval shaped cast iron pan I caramelized the red onion. I heated the broiler to high, added the green beans (which I had steamed), placed the shrimp and the marinade on top and broiled the mixture until the shrimp and green beans were crisp and lightly charred. I added a bit of feta and broiled it until the feta was bubbly and browned on top. Served with crusty bread or brown rice; or better yet both, this will help to fortify us for the next coming weeks!

Spicy Shrimp

AND, here is the tree of the week!

Please stay safe!!

Taproot Commons Farm

Broken Oven Zucchini Lasagna

My Recorder was safely stowed away in my husband Paul’s backpack along with snacks, water, a tree book and a new railroad cap prop. I had several melodies ready for improvisation, circa 1830’s Early Americana style and was eagerly looking forward to our visit to the Keystone Arch Bridges Rail Trail in Chester, Massachusetts. Nestled in the woods are several architectural wonders-stone railroad bridges perched on steep hillsides that were constructed in the 1830’s. The day was cloudy, misty, a bit humid and I thought that the trail would not be too busy.

SADLY, when we arrived after an hour and twenty minute drive, the parking lot was full and there was no place to park along the steep roadside. Besides, a state trooper was right behind us…. so, no KAB Rail Trail for that day! I complained a bit and swallowed my disappointment and luckily Paul, who has become something of a map and hiking genius, found a trail with a small waterfall in Cummington, MA about twenty minutes away! We went with the flow and took a circuitous route to find the trail. At the top of a steep road, we saw that we had come to Jameson’s high Meadow Farm, where we pick blueberries in the summer; a bit of serendipity to find ourselves at this beautiful spot. The farm was established in 1955 by Craig and Brenda Jameson and it luckily has been passed on to the next generation.

We drove through the quaint village of Worthington, MA and were heartened to see early voting taking place in the Town Hall. Across the street was a beautiful old church; maybe a good spot for a concert after the pandemic is over!

Taproot Commons Farm (formally Warner Farm) is a 131-acre privately-owned property in Cummington, Massachusetts, with an active maple sugaring farm.

The Taproot Commons Farm Waterfall Trail leads to a small waterfall on Tower Brook. Although the land remains in private ownership, the landowners allow hikers to use the trail. It was great fun to duck under and cross over a maze of maple sugaring lines!

It has been a dry season; the waterfall was a gentle stream, a lovely spot to make a video using my circa 1830’s aforementioned Early Americana theme!

Part of the day’s plan was to go one of our favorite cafe and lunch spots; The Woodstar Cafe in Northampton, and here, everything went as planned. Our pre-ordered curbside pick up was ready at 2:00 and we eagerly devoured our custom made sandwiches on crusty homemade multi grain bread with turkey, horse radish cheddar, pesto, red onion, tomato and sliced pickles. No pics, the sandwiches disappeared too quickly! I treated myself to spicy iced chai tea with oat milk and a vegan peanut butter cookie made with maple syrup, ground flax seed, peanut butter and almond flour. They are delicious and addicting with a soft chewy interior and crispy on the outside. I am going to try to duplicate these cookies, but our oven recently gave up the ghost! Results and a recipe will follow in a future blog!

Our oven may be broken but the stove top and broiler still work. I wanted to make a zucchini lasagna and the theme of adapting and “going with the flow” worked well. SO, here is “Broken Oven Zucchini Lasagna“!

Ingredients:

2 or 3 large zucchini thinly sliced lengthwise

5 or 6 turkey meatballs (recipe below)

1/4 cup finely grated pecorino cheese

2 cups tomato sauce (that the meatballs were simmered in- recipe below)

1/4 cup grated pecorino cheese

Equipment: medium cast iron pan

Turkey Meatballs

I learned to make meatballs from my Italian American mother in-law. When we first met many years ago, I encountered a proud strong woman. As she sized me up with sharp judgement on her face, she surprisingly said, “you have beautiful eyes”! Over the years, in what was sometimes a difficult relationship, what brought us closest together was our mutual love of food and family culture- this did the trick! I loved to listen as she described her family when they lived in Brooklyn and the dishes that her mother and grandmother made. I had the opportunity to peer over my mother in-law’s shoulder as she made her famous meatballs and sauce and I carefully observed the many things she did to bring out the best flavor. In her later years, as her eye sight started to fail, she would come to our house for holiday meals and I would describe the food that I had made to her. She would smile appreciatively and her face would light up with joy to be surrounded by her family. The “food” mantle was almost passed to me!

Turkey Meatball Ingredients:

1 pound ground turkey (use freshly ground turkey from dark meat) *see note

2 large garlic cloves finely chopped

1 egg

1/2 cup breadcrumbs (you may need to add more if mixture is too soft- I like to use whole wheat breadcrumbs)

1/4 cup finely chopped kale

1/4 cup finely grated parmesan or pecorino cheese

salt and freshly ground pepper

1/2 teaspoon each of dried basil, thyme and oregano

Tomato Sauce:

1 large can pureed tomatoes

2 cloves garlic

1 small onion finely chopped

1 teaspoon each of dried basil, thyme and oregano

1 large bay leaf

a good glug of red wine!

To make tomato sauce:

Heat 2 tablespoons extra virgin olive oil in a large heavy pot

Add chopped onions and saute over medium heat until onions soften slightly.

Add pureed tomatoes and aprox. 1 can full of water- you can always add more later.

Peel and lightly smash the garlic cloves and add to pot.

Add rest of ingredients and bring to a boil- lower heat to a simmer.

To make meatballs:

Place ground turkey in a large bowl.

Add rest of ingerdients and mix thoroughly with a fork.

Heat 2 tablespoons extra virgin olive oil in a large non-stick pan and turn heat to high.

Wet hands with cold water and very loosely form into balls, dropping into pan as each ball is formed.

Let brown completely on all sides- turning with a spatula.

Place in tomato sauce

Put a bit of water in pan the meatballs were sauteed in and scrape up browned bits. Add this to the tomato sauce.

Add red wine and bring to a boil- reduce to a simmer and cover.

Cook over low heat for about 2 hours, checking a few times to see if sauce has become too thick, or if it seems to thin, move cover over halfway to reduce sauce a bit.

Check seasoning and add more salt and pepper if desired.

The meatballs can be used immediately, but the flavor will continue to develop overnight!

Enjoy!!

* My mother in-law used ground beef. I like the texture of ground turkey more and I add chopped kale. I also add red wine to my sauce.

I end with hopes for the election results and peace for our divided country. I am finishing this blog on Election Eve to distract myself; one tree that I encountered in the woods the other day expressed my emotions very well!

Hidden Treasures in the Woods

Salmon Cakes

The woods of New England are filled with old stone walls & foundations of long deserted homes and farms. I often feel that I am on a treasure hunt or an archeological exploration and I wonder what the houses, fields and farms looked like a few hundred years ago. All of the trees would have been cut down and instead of quiet woods, there would be bustling activity all around.

Recently on a walk at the Goodnow Preservation, part of the New Marlborough Land Trust, we discovered the site of an old paper mill; The Lower Carrol Mill. According to the New Marlborough Land Trust; using local wood pulp, the mill made newsprint and manila paper for the New York City market from 1855-1887. As we walked down a path towards the Konkapot River, the late afternoon sun filtered through the trees.

Through a light mist we could see remnants of the old paper mill; moss covered stones were stacked haphazardly on top of each other-time stood still. On a small knoll a lone piece of rusty machinery stood by itself. I imagined how the mill would have looked and sounded in the 1860’s with the tremendous noise of the machinery and sawdust flying as local wood was turned into pulp. The Carrol Mill, operated by water power, was one of nearly a dozen small industries on the Konkapot River.

Just a mile down the road from The Goodnow Preserve is another treasure; the Joffe Nature Sanctuary, also run by the New Marlborough Land Trust. It includes a lovely short walk that loops around a peaceful marsh.

There are several wooden benches throughout the trail- a perfect place to bring a book!

On one of our walks, I brought along my oboe. The previous day I had listened to a virtual online concert of Bach Cantata BWV 199 that our daughter, the singer Alicia DePaolo had just presented. It was a beautiful performance; the cantata is emotionally stirring and deeply satisfying on so many levels. It gave me the inspiration for this improvisation:

Joffe Nature Sanctuary

Since the pandemic started and we have been fortunate to spend more time in nature, I have felt myself becoming more attuned to the surroundings. I have come to appreciate the intricate patterns and designs in the trees, plants, roots, water and sky.

I see abstract images that often remind me of the Austrian painter, Egon Schiele.

**“A Tree in Late Autumn”-Egon Schiele**

This is the week of “Salmon Three Ways” from a mistakenly large order of salmon. So far, we have had Asian Soba Noodles with Crispy Salmon, Salmon Cakes and we are supposed to have Tandoori Salmon tonight. But, truth be told, both Paul and I are more than a bit tired of salmon! The Tandoori Salmon will be frozen and we are going to have Swedish Meatballs! Yes, there is a Swedish Meatball story, but it will be saved for another blog!

Salmon Cakes

Ingredients:

1/2 to 3/4 pound salmon fillet

1 egg

1/4 cup whole wheat breadcrumbs

1 teaspoon sesame oil

few drops of hot chili oil

1 teaspoon finely chopped ginger root

1 large garlic clove finely chopped

salt and pepper to taste

Prepare Salmon Cakes:

Remove skin from salmon and cut fish into a few pieces.

Add all other ingredients into the bowl of a food processor.

Blend until mixed, don’t over process.

Form mixture into four salmon cakes. The mixture is quite sticky. I line a large plate with wax paper and drop spoonfuls onto the plate. Form the patties with a small spatula.

Chill until firm.

Heat medium size cast iron pan or non-stick skillet.

Add a tablespoon of olive oil.

Brown on one side and flip over. Cook a few minutes more.

Sauce:

2 tablespoons Veganaise

1 teaspoon dijon mustard

1 teaspoon fresh lemon juice

Mix ingredients together in a small bowl.

Serve with lemon slices and sauce

ENJOY!!

Update: Autumn at Bryant Homestead

Asian Soba Noodles with Crispy Salmon

This weekend my husband and I decided to visit one of our favorite places, The William Cullen Bryant Preserve in Cummington, Massachusetts. I wrote a recent blog about our visits this past summer: https://wordpress.com/block-editor/post/musicianstravels.com/146

It was a perfect fall day with a chill in the air. As we drove up to the homestead, the sun was shining on a field near the old barn on the estate- a lovely spot to play my recorder!

https://youtu.be/E945Xy-AvMw

From the meadow, we stepped onto the trail that winds through the woods. As we looked up, the late afternoon sun filtered through a canopy of leaves and we both felt a familiar sense of comfort and tranquility.

The woods were noticeably quiet-no chirping of birds; only the small gurgle of the rivulet stream; a few chipmunks and squirrels scurried across the path carrying nuts in their mouths.

I looked down on the forest floor and saw a perfectly composed still life; a pine cone perched on a mushroom next to to tiny red leaf.

On the way back home, we stopped at a store in Great Barrington to pick up a food order. When we got back to our house, I saw that we were mistakenly given a very large piece of salmon. SO, this week there will be “Salmon Three Ways”. Tonight, it’s Asian Soba Noodles topped with chunks of crispy broiled salmon, ginger, sliced cucumber, julienned carrots and chopped peanuts. More recipes to follow for Tandoori Salmon and Salmon Cakes!

Asian Soba Noodles with Crispy Salmon

Serves: 2

Ingredients:

1/2 to 3/4 pound salmon fillet seasoned with salt, pepper and sprinkled with dried thyme

1 package buckwheat soba noodles

1 teaspoon finely chopped fresh ginger root

1 small cucumber peeled and julienned

1 small carrot peeled and julienned

Ingredients for Sauce:

2 tablespoons tamari

1 tablespoon plus 1 teaspoon sesame oil

1 tablespoon brown rice vinegar

few drops of hot sesame oil to taste

1/3 cup finely chopped salted peanuts

Instructions:

Preheat broiler

Broil salmon until crispy on top and it is just done- do not overcook.

Let cool slightly and cut into small pieces- discard skin.

Bring a medium pot of water to boil and cook soba noodles until done.

Drain and rinse thoroughly with cold water.

Place in medium bowl and stir in 1 teaspoon of the sesame oil, so the noodles do not stick together.

Stir in chopped ginger- you can also add chopped scallions if desired.

Make sauce:

Mix together tamari, brown rice vinegar, remaining sesame oil and hot sesame oil.

Pour over noodles and stir.

Add julienned cucumber and carrot to noodles.

Place salmon pieces on top.

Garnish with chopped peanuts.

Enjoy!!