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!
Scallion PancakesPad Thai with ShrimpEggplant with Green Curry
AND: Here’s the last “Tree of the Week” for 2025!1
“I wonder what’s coming next?”
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!
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.
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!
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!
April 21st- The last few weeks have been rainy, raw and windy; a slow start to spring. So, when the sun finally peeked tentatively out, I made room in my schedule to head out for a hike at the Drury Preserve in Sheffield, Massachusetts.
This time, I remembered to pay attention to my surroundings! As I entered the woods, I breathed in the rich piney air and happily headed off on the familiar sun dappled trails. It felt as if I had come home.
As I continued on my walk, my thoughts turned to music and to upcoming changes in my musical career. Thursday, April 24th at the FDR Presidential Library and Museum, will be my last performance with The Hevreh Ensemble; a group that I started over 20 years ago! I thought of our many trips to Europe and having the chance to travel to Iceland- wonderful memories. No regrets here, but bittersweet thoughts of leaving the group. I have decided to devote more of my musical energy to Early Music and performance on the Recorder.
And, I look forward to writing future blogs about some of the trips that Hevreh Ensemble took to Prague, Vienna, Krakow , Berlin, Amsterdam and Warsaw!
I walked past a beautiful meadow and was quickly brought out of my reverie; on the small hillside next to me, I noticed one of the first woodland flowers of spring, Blunt Lobed Hepatica.
As I looked my closely, I saw small bunches of the flowers clustered all over the surrounding area.
Tiny speckled leaves of Trout Lilies peaked shyly out of the ground.
As I was finishing my walk, my thoughts had turned to making Matzoh Ball Soup for our upcoming Passover Seder. I did pay attention to where I was going and I am happy to report that this time, I did not get lost. I retraced my steps to my car without any mishap!
Each year, we look forward to sharing Passover with dear friends; cooking a large traditional meal that always includes Matzoh Ball Soup. Over the years, I have come up with a recipe for matzoh balls that are light and also flavorful. I make a rich chicken stock with diced carrots and a touch of dill- together this soup shared with friends is truly an antidote for our crazy world!
ENJOY!!
Matzoh Balls (Adapted from Bon Appetit Magazine- August 20, 2004 issue)
Ingredients:
4 large eggs, separated
1 teaspoon salt
Dash cayenne pepper
2 teaspoons white onion, grated
2 tablespoons unsalted butter, melted ( I use Extra Virgin Olive Oil and it works just as well)
3/4 cup matzoh meal
Preparation:
In a medium bowl, beat the egg whites until they hold stiff peaks; set aside. In a large bowl, whisk together the egg yolks, salt, cayenne pepper, onion, and olive oil. Fold the egg whites into the egg yolk mixture until just combined. Gently fold in the matzoh meal in several additions. Cover bowl with plastic wrap and refrigerate one hour. In a large pot, bring water to a boil. Moisten hands with cold water and roll the matzoh mixture into 3/4 inch balls. After all the balls are formed, drop them into the boiling water. Return to a boil, then reduce heat. Cover and simmer for 30 minutes. Remove with a slotted spoon. These freeze beautifully- let cool completely and then place in a large plastic container. To use, defrost slowly at room temperature and then place in chicken stock and heat. I like to add diced carrot and fresh dill to the soup.
RICH CHICKEN STOCK
Ingredients:
1 whole chicken (about 3-4 pounds)
1 large onion peeled and cut into 4 pieces
1 large stalk celery- cut into 3-4 pieces
1 large carrot- peeled and cut into 3-4 pieces
1 bay leaf
1 teaspoon dried thyme
15 whole peppercorns
1 teaspoon dried dill
1 tablespoon salt
TO MAKE CHICKEN STOCK:
Place all ingredients into a large stock pot
Cover with cold water
Bring to a boil- remove any scum that may rise to the top, reduce to a simmer. Cover pot and simmer about 3 hours.
Let cool completely- pour into a large bowl and refrigerate overnight. The next day remove fat from top. The stock can now be used or frozen.
It was the day after the election and the members of the Hevreh Ensemble were in a state of disbelief as we embarked on a short tour to Portland, Oregon. The plane headed west into the sunset; what better time for a little escape and to bring our music to others!
A week of concerts were planned with the first at one of my favorite radio stations, All Classical Portland. We were warmly welcomed by our host Christa Wessel and a lovely staff of helpful engineers.
I was especially excited because Portland has a growing reputation as a foodie city. A few weeks earlier, I had read an article in the New York Times; “The 25 Best New Restaurants in Portland“. We were able to make reservations at the Korean restaurant Han Oak and the award winning Thai restaurant Lang Baan.
I had done some research on the bakery scene in Portland; the other members of the Hevreh Ensemble know me well and were excellent participants in the planned food adventures!
There were many choices to write about, but a few standouts were the Korean restaurant Han Oak, the Orange & Blossom Bakery and the Portland FarmersMarket.
After our first concert for All Classical Portland, we headed off to an evening dinner at Han Oak. Our Uber driver dropped us off in a residential area and we almost missed the entrance; the eccentric and festively decorated restaurant was tucked away in the backyard of a small business.
The restaurant is owned by chef Peter Cho and his wife and partner, Sun Young Park; the food was creative and delicious. The current menu, with a $65 prix fixe was well worth the price! We started with 4 small appetizers that were replenished as often as we wanted throughout the meal.
They included homemade Napa cabbage and daikon kimchi made by the chef’s mother, pear and seasonal mustard greens with silken tofu miso dressing, fried eggplant with lemon ssam jabg (Korean soybean paste), garlic chives and scallions and smashed potato salad with eggs, garlic chives, celery, carrot and shredded gim (seaweed). Along with icy Korean beer, this could have been a complete meal!
Our next course was Roast Beef Soo Yook- delicate and tender rare roast beef with seared green and purple cabbage and charred corn vinaigrette in a rich bone broth, simmered for 15 hours.
The next course was billed as a “Gimbap Party”. We were presented with platters of barbequed meats and vegetables along with seaweed, rice paper and seasoned rice. My favorite was a bowl of hamachi (a delicate Japanese fish that is often found in the Northwest) cured with citrus and yuzu soy and served over chojang-mayo (a spice Korean sauce) and scallions. We had great fun creating or own seaweed and rice rolls.
Himachi with citrus, gochu-mayo, yuzu soy and scallion
Surprisingly, after all of this food, we still had room for a delicious dessert that the table shared: caramelized custard poached pears with sweetened puffed rice, vanilla whip and misugaru sauce ( a Korean beverage made from a traditional grain powder). At this point, I jokingly told the group, that the real reason we had traveled to Portland was actually for the food!
Caramelized custard poached pears with sweetened puffed rice, vanilla whip and misugaru
The next day, group members Laurie and Jeff had to tend to repairs on a Bass Clarinet that had encountered an unfortunate fall after our concert for All Classical Portland.
With a free afternoon before our evening concert, our guest keyboardist Renee and I headed out for a bakery adventure. I had read about an excellent bakery called Orange & Blossom. This turned out to a be a wise choice. The moment we entered the small cozy store, we were mesmerized by the wonderful assortment of beautifully presented baked goods.
The description on the bakery’s website says: “rooted in the seasons, inspired by our travels, local farms and west coast roots.” The cases were filled with enticing pastries that had an autumnal theme.
We ordered a pot of tea, a sandwich and assorted pastries for lunch. It was hard to choose but we ended up with a delicious sandwich with home made foccaccia that was filled with beet hummus, pickled vegetables, frisee and spread with garlic cashew cream cheese.
We shared a slice of pumpkin maple cake made with kabocha squash, maple butter cream and roasted peptitas, an unbelievably rich peanut cup filled with squash and peanut butter AND a rosemary orange scone.
Thinking we had probably ordered too much, I am sorry to say that we did not try the pear chai Manitozzi (Rome’s most iconic brioche bun).
Pear chai Manitozzi
We did buy an unusual and incredible brownie made with milled buckwheat, dark chocolate ganache and cocoa nibs for the airplane ride home!
On Saturday, we had a free day with an evening concert at the Jewish Museum and Center for Holocaust Education. I am so glad that we had the chance to visit the famous Portland Farmers Market. After a long walk from our hotel, we finally saw the colorful booths poking through the trees located at Portland State University.
There were countless stands of beautiful organic fruits and vegetables along with stands ranging from cheeses, organic meat and seafood along with artisanal breads and pastries.
Street musicians played at various locations throughout the market.
I strolled by stand after stand of beautiful pastries; I bought a tiny bittersweet chocolate macaron. Popping it into my mouth, it was full of flavor-perfect!
I passed by a stand of fresh chestnuts and could not resist buying a quart. The owner of the stand was very engaging and described a fool proof method to peel the shells easily. He said to cut almost all of the way through the shell with a heavy cleaver and then steam the chestnuts about 10 minutes.
I took my chestnuts that I purchased at the farmers market home. Tucked away safely in my suitcase, I was looking forward to making our Thanksgiving turkey with a sour dough stuffing that included braised chestnuts.
Our last concert at the Jewish Museum and Center for Holocaust Education was in commemoration for the anniversary of Kristalnacht (Night of Breaking Glass) that occurred in Germany in November 1938 in a wave of antisemitic violence that swept through the country. The concert was a profound moving experience for all.
On the flight home, while the other passengers were eating their allotment of a tiny bag of peanuts, we broke out our chocolate ganache buckwheat brownie.
The rich nutty flavor of the buckwheat blended beautifully with the fudgy chocolate texture of the brownie. The end of a lovely trip!
For Thanksgiving this year, I made sour dough stuffing with braised chestnuts. I prepared the chestnuts using the method the person at the farm stand recommended and it worked like a breeze! For a few recalcitrant chestnuts, I steamed them for about 3-4 minutes more and the shells and skins slipped easily off!
AND, there were lovely scraps for all of the critters in our woods!
I tasted a braised chestnut and it was sweet, tender and earthy- they made a delicious stuffing that would also be good for a Christmas roast goose or chicken!
ENJOY!!
Sour Dough Stuffing with Braised Chestnuts, Mushrooms and Pecans
Ingredients:
Large bowl of dried sourdough bread cubes (from about 2 loaves of bread)
1 medium onion finely chopped
3 celery stalks with leaves finely chopped
6-8 button mushrooms chopped
2 teaspoons dried thyme (more if desired)
1 teaspoon dried sage (more if desired)
salt and freshly ground pepper to taste
braised chestnut mixture
1 cup toasted pecans broken into small pieces
2 cups chicken stock (more if needed)
2 tablespoons extra virgin olive oil
Ingredients Braised Chestnuts:
10-15 chestnuts peeled
1 large shallot finely diced
2 tablespoons butter
1 cup chicken stock
1 teaspoon dried thyme
freshly ground pepper to taste
To Make Stuffing:
Braise Chestnuts:
Melt butter in a small saucepan.
Saute shallots until softened, add chestnuts and cover with chicken stock.
Add dried thyme and freshly ground pepper.
Bring to a boil, reduce heat to a simmer, cover and cook for about 10-15 minutes.
Set aside while you prepare the rest of the stuffing. (Can be refrigerated for up to 2 days).
Prepare Stuffing:
Ina large saucepan, heat olive oil and added chopped onions. Cook until softened. Add celery and mushrooms. Cook until softened and mushrooms release their liquid.
Add dried thyme and sage and freshly ground pepper. Wait to add salt until stuffing is prepared.
Place the bread cubes in a large bowl and add the onion and braised chestnut mixture. Stir and add 1/2 cup of the chicken stock. It will take a while for the bread to absorb the liquid. Let mixture sit for a few minutes and gradually add rest of stock. You can always add more if needed. The mixture should be slightly softened. You should be able to squeeze clumps with your hands when ready to bake.
Let cool completely before stuffing turkey. After stuffing turkey, place rest of stuffing in a baking dish, cover and bake at 350 degrees about 35 minutes, remove cover and bake about 10 minutes more to create a delicious crusty topping and corners!
AND: Here is the “TREE OF THE WEEK” from Portland, Oregon!
But first, a last fond remembrance of my trip to Norway this past summer!
Norway: Part 3
The morning we left Solvorn it was misty, atmospheric and peaceful with gentle calm water- so hard to leave a place of such natural beauty!
Our next two destinations, the small seaside village of Balestrade and a town high in the mountains; Stalheim were equally captivating.
From the porch of our hotel in Balestrade we looked over the water to a magnificent view of the mountains and the fjords. One evening we ordered burgers and beer from the hotel bistro to eat on the porch. We each had brought our books and after our feast, we sat and read to our heart’s content- with a bright sky even at 10 PM!
The next morning we donned heavy cumbersome wet suits and took a thrilling high speed motor boat ride through the narrow fjords.
On the way back, we could see our historic old hotel from the boat!
Kviknes Hotel- Balestrade, Norway
It was unseasonably warm for Norway as we set off to find our lunch destination- The Ciderhuset, an organic apple orchard with a cafe. After trudging in the hot sun for seemed like several miles, we were starting to wilt. We dragged ourselves slowly up a hill, with more than a bit of complaining on both of our parts, and then in front of us was a bucolic apple orchard and a quaint rustic cafe with a welcoming outdoor porch that looked over the mountains!
We sat on the porch enjoying local organic berry nectar as a refreshing breeze from the nearby hills washed over us; soft sounds of Ella Fitzgerald played in the background.
We ordered excellent fish cakes and an unusual sounding entree- a chicken wrap with “Chip Shop” curry sauce.
Both dishes were delicious and came with a spicy slaw topped with ground sumac.
After enjoying a piece of homemade apple crumb cake, which I am sorry to say we ate too quickly to take a photo, we thanked the gracious hostess. I mentioned that we had enjoyed the chicken curry wrap and I asked about the recipe. The hostess asked if I would like to speak to the chef and she introduced me to a lovely young man who it turned out was from Turkey! This explained the spicy Mediterranean flavors and the topping on the slaw.
The chef generously shared his method to prepare the sauce for the curry chicken wrap. I took mental notes as he lovingly described how he prepares the sauce in large batches based on sauteed onion, combined with coconut milk, a small amount of tomato paste along with cumin, ground coriander and cardamom. He then cooks the mixture down until it forms a velvety sauce, with no added thickeners.
After I got home, I decided to try to make the sauce from the taste that I remembered and my few notes. I was also curious about the name “Chip Shop Curry” and found that it is a sauce offered in chip and fish shops in England! I would imagine that this would have originated from the popular Japanese curry sauce.
I created a “Chip Shop” curry sauce that I mixed with sauteed vegetables and chunks of chicken and made my version into a potpie with an olive oil pastry crust. I am happy to report that I was delighted with the result; I hope you enjoy making this!
“Chip Shop” Curry Chicken Potpie
Ingredients:
Olive Oil Pastry Crust
1 cup whole grain spelt flour
1 cup whole wheat pastry flour
1 teaspoon salt
2 tablespoons non-hydrogenated vegetable shortening (I used Spectrum Organic-All Vegetable Shortening).
3 tablespoons extra virgin olive oil
2 tablespoons non-fat yogurt
3 tablespoons ice water (more if necessary)
1 egg-lightly beaten for egg wash
Ingredients for Curry Sauce:
1 small onion finely chopped
1 clove garlic finely minced
2 cups canned light coconut milk
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cardamom
pinch cayenne powder
2 tablespoons extra virgin olive oil
salt and freshly ground pepper to taste
Filling:
2 cups cooked chicken cut into small pieces
1/2 cup diced carrots
1/4 cup chopped celery with leaves
5-6 chopped button mushrooms
1/2 frozen peas- defrosted (optional)
Make Pastry Crust:
Combine flours and salt in the bowl of a food processor.
Add olive oil, shortening, yogurt and ice water.
Process until the mixture forms a ball. You may need to add a bit more ice water, add 1 tablespoon at a time.
Wrap ball of dough in plastic wrap and refrigerate for at least 1 hour to let gluten in the dough relax.
Bring dough to room temperature and roll out into a large thin circle.
Place dough on baking sheet with the parchment paper.
Trim edges to make a round circle.
Make Curry Sauce:
Heat olive oil in a medium sized pot with a heavy bottom.
Saute onion until soft, add chopped garlic and cook briefly.
Add carrots, mushrooms and celery- cook a few minutes until the vegetables start to soften slightly.
Add spices and cook about 2 minutes, stirring.
Add tomato paste and cook mixture until tomato paste start to lightly brown.
Add coconut milk and bring to a boil- reduce heat to a simmer and cook uncovered until sauce thickens enough to lightly coat the back of a spoon, aprox. 30-35 minutes.
Season to taste with salt and freshly ground pepper. Add more cayenne if desired.
Add chicken and peas if using.
Stir mixture and pour into a large oval baking dish.
Pre-heat oven to 350 Degrees
Place prepared crust over top of dish, crimp edges and lightly brush with beaten egg glaze.
Cut a few slits in the top of the crust and bake in the middle of the oven until crust browns and sauce bubbles around the edges of the crust, aprox. 35-4o minutes.
Let cool about 10-15 minutes.
ENJOY!
After Balestrade, we traveled to Stalheim, high up in the mountains. The scenery was equally stunning.
We returned to Bergen and had the chance to visit Troldhaugen, Grieg’s summer home; an absolute thrill to see the Steinway piano that he played his compositions on! It was a lovely and fitting last day for an amazing trip!
Grieg’s Steinway piano
AND- Here is the “Tree of the Week”
What do you see? I feel perhaps this tree is Edvard Munch like; with hands holding a face?
As we made our descent into Bergen, the sky was cloudy and overcast; a rainbow appeared in the sky seeming to welcome us to our Norway adventure!
I was accompanied by my intrepid traveling companion Carol. The plan was to spend three days exploring Bergen on foot and then go on an expedition by car, driving on narrow winding roads with spectacular views of the mountains and fjords. And, of course this included many memorable meals!
A convenient bus from the airport dropped us off right in the middle of the bustling Bergen harbor a few blocks from the Clarion Hotel that was located on a cozy side street.
After settling in and taking a short nap to shake off some of our jetlag, we set out on a walk around the neighborhood and were delighted by medieval side streets and tiny doorways.
It was time for our first dinner reservation at the historic Enhjorningen (Unicorn Fish) Restaurant. We entered the medieval era building and climbed up a winding staircase.
The door opened up into a cozy and atmospheric restaurant with ancient wooden walls and beams.
Our quaint table looked out over the water and the food was also excellent!
We started with an artfully arranged salad with fresh local cherry tomatoes and feta.
We each ordered beautifully prepared fish entrees with monkfish and salmon that were accompanied with carrot puree, roasted baby potatoes, pickled vegetables and broccolini.
For dessert we shared an excellent blueberry tart with a crisp cookie crust top and brown cheese ice cream. After I tried Norwegian brown cheese at other meals, I recognized the nutty, sweet caramel flavor- a perfect ending to our first dinner!
We strolled back slowly to our hotel. From our room we enjoyed a view of the harbor with a bright sky at 10:30 PM. We quickly fell into a deep sleep!
The next morning we dug eagerly into a sumptuous breakfast buffet that included smoked fish, fresh crusty whole grain breads and rolls, home made jams, fresh fruit and yogurt.
We headed out to find the Bergen Public Library which houses the Grieg archives, including the original manuscripts for many of his compositions.
Edvard Grieg was born in Bergen in 1843. Widely recognized as one of the major Romantic composers, his compositions incorporated many Norwegian folk melodies. Before our trip, I had been in contact with the archive department at the University of Bergen to find out how to access Grieg’s manuscripts. I was told that the manuscripts were housed at the Bergen Public Library and that no appointment was required.
On the way, we took a stroll through the bustling fish market, which displayed an enormous variety of fish, seafood and delicacies.
We found the library that was housed in an old stone building not far from the Kode Art Museum.
At the front desk, we asked the librarian to direct us to the Grieg Archives. She seemed a bit surprised and called another colleague on the phone. After a few minutes, another librarian appeared and said that we needed to make an appointment and that it would not be possible to view the manuscripts. I am a person who does not take “no for an answer” easily. I politely stood my ground; she finally relented and asked if we would wait a few minutes while she collected folders of music. While we were waiting, I noticed a thick book of photographs detailing the history of Bergen. I found several compelling photos.
The librarian returned with several thick folders and asked us to follow her into a room that was decorated with Grieg memorabilia.
She locked the door and asked that we not touch the pages- pictures were fine! The librarian’s demeanor softened and with great pride, one by one, she slowly turned the pages of music.
She also showed us pages of Norwegian folk melodies that were collected by Frants Beyer, a close friend of Grieg’s. Beyer is well known for collecting the folk songs that were the inspiration for Grieg’s opus 66- Nineteen Norwegian Folk Tunes.
We ended our visit having a lovely conversation with the librarian and as we left, thanked her for an inspirational and thrilling morning!
Stay tuned for Norway: Part 2 with more sites, art and food from Bergen!
It had been raining lightly most of the day, stopping long enough for a misty stroll on Kite Hill in nearby Ancram, New York. The air was invigorating, raw and cold. I headed up the gentle slope; the trees that lined the path were just starting to bud.
As I continued on my walk, thoughts of Passover came to mind. This year, our daughter Alicia would join us. In addition to being a professional singer and cantor, she is a member of a group which specializes in Early Jewish music called Myriam. She is also currently in the rabbinical program at the Reconstructionist Rabbinical College. We were thrilled that she would be leading the Passover Service- just a little proud here! I could happily kvell for an extended period of time!
With the plans for the Passover service under expert hands, I looked forward to thinking about the guests that we would greet and welcome to our Seder table and about the food we would serve. On the menu was traditional Maztoh Ball Soup, with extra fluffy matzoh balls flavored with small amounts of nutmeg and ground ginger; a recipe inspired by the incredible Jewish cookbook author Joan Nathan. We also planned to serve often requested Smoked Whitefish Gefilte Fish, a modern take on Gefilte Fish, featured in an earlier blog: https://wordpress.com/post/musicianstravels.com/4917. Chicken breasts stuffed with wild rice, shallots and pecans and a vegetable medley of carrots, zucchini, roasted red peppers and caramelized onions rounded out the menu!
With the current strife and terrible loss of life in the Middle East and the continued war in Ukraine, this year our Passover service was all the more poignant. We chose to spend our time together talking about these important issues and our collective human frailty, but also found a way to celebrate our precious time together. AND, somehow, we found room for fresh juicy strawberries and a delicious almond torte brought by a dear friend. This dessert is so good, that an entire blog will appear soon featuring Swedish Visiting Cake!
During the Passover week, it is traditional to not eat leavened bread or flour. One night during her visit, our daughter made an improvised flourless blueberry crumble with no leavening or flour. It was so good, that I tried to recreate it and this is what I came up with. For my version, I added ground ginger and a bit of finely diced candied ginger. Easy to make, this is also good for breakfast topped with plain yogurt. Feel free to add sugar to the blueberry and tapioca mixture. This would also work with regular blueberries- I like the flavor of the smaller wild blueberries, frozen is OK, but the full intense flavor of fresh wild blueberries in the summer makes me nostalgic for past summer vacations in Maine and fresh wild blueberry pie!
ENJOY!
Wild Blueberry Ginger Crumble
Ingredients:
Filling:
5 cups frozen wild blueberries- defrosted (I used Wymans Wild Blueberries). Use fresh blueberries in the summer! Sprinkle tapioca over berries and set aside.
2 tablespoons instant tapioca
Crumble Topping
1/2 cup almond flour
1/2 cup coconut flour
1/2 teaspoon ginger powder
1 teaspoon cinnamon
pinch salt
1 egg yolk
1/3 cup coconut oil
1 teaspoon vanilla
1/4 cup maple syrup (more if a sweeter taste is desired)
1/4 cup finely diced candied ginger (optional)
Preparation:
Preheat oven to 350F
Place blueberries in a medium sized oval baking dish and sprinkle tapioca over the berries. Set aside while you prepare the topping.
Whisk together dry ingredients and then add egg yolk, coconut oil, vanilla, and maple syrup. Add candied ginger if using. Mix with your hands until you can form medium sized clumps. If the mixture is too dry, add either a bit more coconut oil or syrup.
Drop pieces of mixture over the berries and place in the oven on a rack that is in the middle. Check after about 10 minutes- if the top is browning too quickly, cover with foil and continue baking. Bake for aprox. 40 minutes.
ENJOY!
Trusty baking dish awaiting another crumble!
AND: Here is the “Tree of the Week!”
“Yikes”!First wildflowers of the Spring: Trillium and Trout Lily!William Cullen Bryant Homestead- Cummington, MA
I arrive for my appointment with my favorite oboe repair person, Heidi Chisholm. She greets me warmly, we sit down at her cluttered workplace and my oboe is rapidly is disassembled by expert and experienced hands; her intelligent eyes sparkle as she fills me in on the latest news from the oboe world.
As Heidi works on my instrument, I look around her shop crowded with tools, supplies and a music stand with orchestral excerpts.
We chat about politics or our families; on this particular day, Heidi mentioned that she often works on the instruments of talented young oboists that face an extremely uncertain job market and a lack performance opportunities when they finish music school. So here’s the plug: Minnesota State College offers a nine month band instrument repair program with 97% of graduates finding work in their field! She also mentioned that Oberlin Conservatory of Music offers a Master of Fine Arts (MFA) in Piano Technology; a two-year program of study designed in association with Steinway & Sons. Food for thought; we do currently have a big shortage of skilled technicians.
At this point, my blog entry may become a bit nerdy, unless you are an oboist, but stay with me! I asked Heidi about using swabs to clean out the bore of oboes; knowing that I was baiting her. Her eyes started to flash and she said, ” Never pull a swab through all the way an oboe. ” “Let me show you this!” She pulled out an old oboe that had been cut in half and lined it up with a ruler. “See”, “look how narrow the bore is”! I remember at one point that Heidi displayed ruined instruments with stuck swabs on her wall.
I thoroughly enjoy my visits with Heidi. Not only is my instrument expertly repaired; it often feels like my instrument plays like velvet when I get home. I value our conversations peppered with her sharp wit and observations about all subjects. And then, I confess that I look forward to a culinary treat in nearby White Plains. A few years ago, I discovered an excellent Chinese restaurant, Aberdeen Seafood and Dim Sum, tucked away in the lobby of a Marriott hotel in the middle of downtown White Plains. They serve a wonderful assortment of dim sum, translated as “touch the heart”. This visit I made an order to go that included a delicious combination of shrimp and snow pea dumplings, pan fried chive dumplings and delicate vegetable dumplings covered in a casing of rice dough flavored with spinach.
Shrimp and Snow Pea DumplingsPan fried Chive DumplingsVegetable Dumplings
Placed on a towel on the seat next to me, I had a wonderful picnic on the ride home! I look forward to my next visit to Heidi’s. I do have to stop by this weekend to pick up an English Horn that she repaired for Hofstra University- with perhaps another side trip to Aberdeen Seafood and Dim Sum!
AND: Here is the “Tree of the Week”
“I am trying out my new pouty look”!”Blunt-lobed Hepatica: Drury Preserve-Sheffield, MA
A bitterly cold day with an icy wind chill- what better way to spend the day then safely inside, happily exploring MASS MoCA. Located in North Adams, Massachusetts and housed in an old factory, the quirky contemporary art museum has a seemingly never ending series of labyrinths and cavernous spaces. We viewed dynamic art work, some pushing the boundaries; other pieces stimulating and inspiring. We loved an exhibit of boldly colorful works by the visual artist, composer and musician Jason Moran titled “Black Stars-Writing in the Dark”. The curator’s text for the exhibition offers the following description: “Moran’s work registers the movement of the artist’s fingers across piano keys”.
Jason Moran- From “Black Stars: Writing in the Dark”Jason Moran-From “Black Stars: Writing in the Dark”
We also got a small day’s worth of exercise. The buildings span over 26 acres and without trying walked over 2 miles!
MASS MoCA sits on ancient ancestral grounds of the Mohican people (“peoples of the waters that are never still”) and the Wabanaki people. After the tribes were displaced, the site housed the Arnold Print Works from 1860 to 1942 and the Sprague Electric Company from 1942 to 1985. MASS MoCA opened in 1986.
Spanning over many city blocks, we discovered hidden nooks and crannies. On this visit, the sun was shining brightly; rays of light streamed through the ancient windows creating reflections of precise lines over the floors, artwork and on the old brick factory walls.
We walked down a hallway with an indoor bridge connecting two buildings; lights were hung from the ceiling, creating pointillistic patterns on the walls and windows. As the light shifted, the images were fleeting and temporary.
We enjoyed an exhibit titled “Deep Water” that featured photographs of famous black jazz and blues musicians from the 1950’s and 60’s, including Miles Davis. Once again, the light from the windows created a collage like effect reflecting on the art work.
MASSMoCa-“Deep Water”MASSMoCa-“Deep Water”Looking out at North Adams
Back home, it was time to think about dinner-the cold weather encourages one to make recipes that call for a very hot oven. We have made Turmeric Chicken with Crispy Rice several times this winter; the oven is heated to 450 Degrees F. filling the house with enticing aromas; resulting in moist flavorful chicken and irresistibly crispy rice. Based on a recipe form NY Times Cooking, I used boneless and skinless chicken thighs and brown rice in my version; this worked beautifully! This dish would be perfect to serve to company along with a green salad, a hearty red wine and plenty of crusty peasant bread! Enjoy!!
Turmeric Chicken with Crispy Rice (based on a recipe from NY Times Cooking)
3teaspoons kosher salt (such as Diamond Crystal or use 1 ½ teaspoons coarse kosher salt, such as Morton), more as needed
2teaspoons ground turmeric
2teaspoons ground coriander
1teaspoon freshly ground black pepper
2pounds boneless skinless chicken thighs
5cups cooked short-grain brown rice
1bunch scallions, thinly sliced, white and green parts separated
5tablespoons extra-virgin olive oil, more as needed
½cup chopped fresh cilantro leaves and tender stems
PREPARATION:
Place sheet pan on middle rack in oven and heat oven to 450 degrees.
While the oven is heating, marinate the chicken. In a large bowl, combine lemon juice, garlic, ginger, 1½ teaspoons of the salt, turmeric, coriander and pepper, and mix well. Transfer 1 tablespoon of the turmeric-ginger mixture to a small bowl and set aside for serving. To the large bowl, add chicken and toss until the pieces are well coated; let sit at room temperature for 20 minutes.
While the chicken is marinating, toss the cooked rice with the remaining 1½ teaspoons salt, scallion whites and 3 tablespoons of extra-virgin olive oil (the best way to do this is with clean hands). Add a little more oil if needed to fully coat the rice so that it crisps up in the oven.
Add the remaining 2 tablespoons oil to the chicken pieces, tossing well to coat.
Use a large spoon to carefully spread the rice out on the hot sheet pan, then make divots in the rice for the chicken, making sure the sheet pan is exposed. Place chicken, skin side up, in the divots touching the pan. Drizzle the rice and chicken with a little more extra-virgin olive oil.
Roast until the chicken is deeply browned on top, cooked through and the rice is crisp at the edges, 40 to 50 minutes.
Stir a little more lemon juice and olive oil into the reserved turmeric-ginger mixture to thin it out. Use a spoon to dab or drizzle it onto the rice (not the chicken). Stir up the rice on the baking sheet, so the crisp parts get mixed into the soft part of the rice, and the turmeric mixture gets distributed. (Taste rice and add a little more oil, lemon juice and salt if necessary; rice can take a lot of seasoning.) Top everything with scallion greens and chopped fresh cilantro, and serve. ENJOY!!
A glorious fall weekend and it also happened to be my birthday! On top of that, our daughter was visiting. We spent a few lovely days that included leisurely walks where we caught up on everything while enjoying the fall scenery.
And, we had a wonderful dinner at Champrete, a small cozy French restaurant in Pine Plains, New York.
Joffey Preserve- New Marlborough, MA
Merwin Road- Millerton, NY
For my birthday, my husband and daughter gave me a beautiful book of poems by Billy Collins called Musical Tables. The collection features small poems with themes from nature, mortality, music, absurdity and love- all written in a few lines.
My daughter asked if I had made any videos lately playing my recorder in bucolic natural settings. At her suggestion, I decided to include poems from the Billy Collins collection along with musical videos. So, as long as the weather cooperates, the next few blog posts will include a poem and short musical selection! Here is an improvisation made at the idyllic Bear Swamp Pond in Ashfield, MA.
Bear Swamp- Ashfield, MA
Departure
I wonder-
did you happen
to play something new
on the piano
just before you left
or was it the breeze
from the door
you left open
that turned the page?
from Musical Tables by Billy Collins
On Sunday morning, I was treated to a breakfast with gluten free Johnny Cakes. Made with almond flour and cornmeal, these cakes are light and nutty tasting. Along with scrambled eggs and organic apple/maple chicken sausages and plenty of maple syrup, this was a perfect Birthday brunch! I hope you enjoy making these!
ALMOND CORNMEAL PANCAKES AKA JOHNNYCAKES recipe by Renee Byrd ( from willfrolicforfood.com blog)
Serves 2-3 people
Ingredients
1 cup almond meal
1 cup yellow cornmeal
1 tsp baking soda
1/2 tsp sea salt
1 egg
1 1/4 cup almond milk
3 tbsp agave (or maple syrup)- I do not add any sweetener
2 tbsp melted coconut oil, + more for frying- I used canola oil
Maple syrup, agave, and almond butter — to serve
Method
Heat skillet or griddle to 300’F. Coat with coconut oil.
In a large bowl, combine almond meal, cornmeal, baking soda, & salt. Add almond milk, egg, agave, and coconut oil and stir until a thick batter forms. Spoon batter onto your griddle — mine were about 3 to 4 inches each. When bubbles begin to form and pop in the center of the cakes, flip. Cook 2 minutes more or until golden brown on each side and the center is fully cooked.
Serve with almond butter or ghee and your favorite syrup.
A Musician's Travels 