I had just finished playing an inspiring faculty chamber music concert at Simons Rock of Bard College. The performance ended in the late afternoon; just enough time to enjoy the late afternoon light at nearby Joffe Preserve in New Marlborough, MA. Melodies from the concert were pleasantly dancing around in my head and as we entered the tiny marshland that surrounds the Joffe Preserve, we encountered another performance. Thousands of frogs were creating an antiphonal early spring concert with bright colorful back and forth calls; we stood still and listened, enchanted by the sounds.

The late day light created beautiful reflections and patterns on the water.

Planning the menu for a dinner with friends, I thought about a recipe that we recently saw on America’s Test Kitchen for turkey breast stuffed with a filling of sage, garlic, fennel, rosemary, parsley and black peppercorns; a normal seasoning used for Italian Porchetta.

As we sat musing about the delicious sounding filling, we concocted a slightly plausible story about how a Jewish Venetian recipe might have been created in the 1500’s:

In 1555, Jews were ordered to live in a section of Venice next to a foundry that made cannons. The Italian word for cannon is giotto and some think that this may be the derivation of the word ghetto.

On a chilly early spring day, an elderly Jewish woman was hurrying through recently restricted Venice. She drew her woolen scarf closely around her shoulders and face to stay warm and at the same time trying not to attract attention to herself. She had been visiting a friend who had been in ill health and was anxious to get home. From a high window of a house on a crowded narrow street, an enticing aroma wafted through the air; fennel, garlic, herbs and spices mixed with the delicious smell of roasting pork.

According to Kosher law, eating pork was strictly forbidden but thinking about the rich and heady smells made her mouth water. When she returned home, she started to prepare Sabbath dinner and looked in her meager larder to see what was available. They had been lucky enough to have money to get a freshly slaughtered kosher chicken and she found fennel seeds, parsley and garlic. She took a few branches of rosemary from a pot on her window sill and pounded this together with olive oil in her worn and ancient mortar and pestle. She spread the mixture over the chicken and lit a fire in her wood burning oven. As the chicken roasted, the same smell she had happened upon earlier filled the air; a new dish was born!

Here is our version of Venetian Stuffed Chicken! Paul remembered the Italian roast chicken and potatoes that his mother and grandmother made with plenty of garlic, black pepper and lemon…. this was a starting point for our creation.

I marinated boneless chicken breasts overnight with minced garlic, lemon, olive oil, salt and pepper, dried thyme and chopped fresh rosemary. I whirred together fennel seeds, dried thyme and plenty of black peppercorns in a small coffee grinder and then I placed the ground spices in a food processor with fresh sage leaves, parsley, garlic, salt and enough olive oil to make a loose pesto like mixture.

I cut the chicken breasts open and spread generous amounts of the mixture over the chicken and then rolled them up into neat packages. I let them marinate in the fridge for a few hours and then roasted them in a hot oven; the result was heavenly! I hope you enjoy making our invention: Jewish Venetian Stuffed Chicken! We served the chicken with roasted baby potatoes and fresh fennel along with bright green asparagus that a friend contributed to the dinner.

Venetian Stuffed Chicken

Serves Six

Ingredients:

6 split boneless chicken breasts with skin left on

Marinade for chicken breasts:

1 tablespoon minced fresh rosemary

1 teaspoon dried thyme

2 tablespoons fresh lemon juice

2-3 tablespoons extra virgin olive oil

2 cloves garlic finely chopped

2 teaspoons salt and freshly ground pepper

Pesto Mixture:

4 cloves garlic

small bunch Italian parsley

8 sprigs fresh sage

2 teaspoons dried fennel seeds

1 tablespoon whole black peppercorns (more to taste)

1 teaspoon dried thyme

2 tablespoons chopped fresh rosemary

2-3 tablespoons extra virgin olive oil

1 teaspoon salt

To Prepare Chicken Breasts:

Pre-heat oven to 380 degrees

Place chicken in a large bowl and add rosemary, thyme, garlic, lemon juice, olive oil and salt & pepper. Cover tightly with plastic wrap and refrigerate overnight.

Make pesto filling:

Place black pepper mixture from spice grinder into bowl of food processor along with parley, sage, 1 tablespoon rosemary, garlic cloves, olive oil and salt. Process until mixture is finely chopped- add a bit more olive oil if needed to make mixture thinner and smoother.

Cut chicken breasts open and spread mixture on the inside of the chicken. Fold up the chicken into packages and lay seam side down in a large roasting pan. Sprinkle tops with the remaining chopped rosemary and more olive oil.

You can roast the chicken right away, but if you can let the chicken marinate for a few hours, this is even better!

Roast chicken about 45 minutes until the center of the chicken reaches 170 degrees. Place under a broiler for a few minutes to crisp up and brown skin. Let chicken rest a few minutes before serving. ENJOY!!

AND, Here is the “Tree of the Week“!

“Not sure what to think here!”

HAPPY SPRING!!

The days are short and the late afternoon sun slips quickly into darkness. I have a break from teaching with just enough time to take a walk at nearby Kite Hill in Ancram, New York. The light is beautiful with rich shades of brown and dark blue clouds; the cold air is brisk and invigorating.

All to soon, the light starts to fade. I anticipate returning home after teaching to make a fire in the wood stove and sit with a cup of hot tea while I think about what to make for a quick dinner. Comfort food comes to mind- maybe baked double stuffed potatoes. This could turn into one of my favorite dinners that we call “German Night”; assembled with whatever ingredients are in the freezer or refrigerator. This evening’s feast includes sauteed apples spiced with cinnamon, cardamom and allspice, stone ground German mustard with organic chicken/mushroom sausages, Hosta Hill spicy Crimson Sauerkraut and twice baked potatoes.

Potatoes are baked in a hot oven until the skin is crisp and the insides are soft. I scoop out middle of the potatoes and usually mash the mixture with butter and milk. I decided to try a less rich method using extra virgin olive oil, kefir and plenty of salt and pepper. This gave the mixture a tangy rich taste. Topped off with grated parmesan cheese and baked until the cheese is melted and browned, they are the perfect comfort food to eat in front of a hot fire!

Baked Double Stuffed Potatoes

This really is a no-recipe dish. I usually make 2 potatoes, but you can make as many as you want.

Pre heat the oven to 375 Degrees.

Rinse off potatoes and make a few slashes with a sharp paring knife in each potato.

Bake about an hour until the skin is crisp and the inside of the potatoes are very soft.

Cut around the circumference of the potatoes, scoop out the middles and place in a medium pot. Pour in a few glugs of olive oil and enough kefir so that when you mash the mixture you get a soft filling. You could also use yogurt or buttermilk. You can’t go wrong here- any amount of oil or kefir will make a delicious filling. Season to taste with salt and freshly ground pepper. Place filling into potato shells and sprinkle tops with plenty of grated parmesan. Bake in oven about 30-35 minutes. The potatoes should be steaming hot and the parmesan will be brown and crispy. ENJOY!!

At this time of the year, I often take stock of how fortunate we are in our neck of the woods and I am so grateful that music and art is such an important part of my life. When I look at the sweet earnest faces of the members of my Recorder Ensemble from Hofstra University before a recent concert, all of this is brought home to me!

AND: Here is the “Tree of the Week”

Best Wishes for Happy and Safe Holiday Season!

There they were– our little patch of yellow violets; waiting for us to rediscover them and coo over their delicate beauty! Last year, we went on a prolonged search for the seemingly elusive flowers and they turned out to be right under our noses; just across the street from the trailhead to the Pine Loop Trail at the William Cullen Bryant Homestead.

With so much uncertainty and turbulence in our times, the predictable cycle of seasons is comforting and small observances are a delight!

During the pandemic when we were sequestered in place and could not perform in public, I found inspiration and a creative outlet by playing short improvisations in woodland and other outdoor settings. This past year, I have been back to playing indoor concerts and it is wonderful to once again communicate with live audiences; case in point, a performance of the Mozart Coronation Mass that I performed in this past weekend. Written in 1779 in Salzburg, the composition became known as a preferred piece of music for the Imperial Court of Vienna to commemorate royal and imperial coronations. The entire mass is in the cheerful key of C major; full of lively and at the same time poignant oboe duets with lovely lyrical lines.

Enveloped by the sounds of Mozart’s ethereal music with violins, viola, cello and double bass along with two resonant oboes playing in close harmonies was an intense aural experience; one that I realized I had missed dearly.

Even though this was a heartwarming and wonderful experience, I realized that I also missed my solo impromptu concerts! When we went on our yellow violet exploration, I brought along my alto recorder. Although playing outside alone was a very different, I enjoyed hearing the sound of the recorder waft off gently into the distance. Here is a short “Ode to the Yellow Violet” inspired by William Cullen Bryant’s poem:

The Yellow Violet

BY WILLIAM CULLEN BRYANT

When beechen buds begin to swell,

  And woods the blue-bird’s warble know,

The yellow violet’s modest bell

  Peeps from the last year’s leaves below.

Ere russet fields their green resume,

  Sweet flower, I love, in forest bare,

To meet thee, when thy faint perfume

  Alone is in the virgin air.

Of all her train, the hands of Spring

  First plant thee in the watery mould,

And I have seen thee blossoming

  Beside the snow-bank’s edges cold.

Thy parent sun, who bade thee view

  Pale skies, and chilling moisture sip,

Has bathed thee in his own bright hue,

  And streaked with jet thy glowing lip.

Yet slight thy form, and low thy seat,

  And earthward bent thy gentle eye,

Unapt the passing view to meet

  When loftier flowers are flaunting nigh.

Oft, in the sunless April day,

  Thy early smile has stayed my walk;

But midst the gorgeous blooms of May,

  I passed thee on thy humble stalk.

So they, who climb to wealth, forget

  The friends in darker fortunes tried.

I copied them—but I regret

  That I should ape the ways of pride.

And when again the genial hour

  Awakes the painted tribes of light,

I’ll not o’erlook the modest flower

  That made the woods of April bright.

On our walks we were excited to see the return of many beautiful woodland wildflowers from last season and we also made a few new discoveries.

At the White Memorial Conservation Center in Litchfield, Connecticut, columbines lined the forest floor.

A gentle brook flowed down a hillside that led to a marsh area with beautiful yellow flowers.

At the Steeple Top Preserve in New Marlborough, MA, speckled trout lilies lined the trail.

Tiny daisy like yellow flowers nestled next to rocks in a stream.

At the D’Alton Preserve in the Ellsworth section of Sharon, CT, we happened upon flowers we had not seen before; white star shaped flowers and delicate pink flowers capped with yellow tops. On a rainy day I plan to look up all of their names!

A pert line of flowers at the Lime Kiln Farm Wildlife Sanctuary in Sheffield, Massachusetts……..

We often find ourselves in Northampton, MA and have become addicted to the sourdough bread at the Hungry Ghost Bakery. Made from excellent ingredients, it has an delicious sourdough flavor and if we are lucky, we arrive when fresh wholegrain sesame loaves have just come out of the oven. We take our treasure back to the car and break off crusty hunks of piping hot bread; so good it is almost enough for dinner! They also sell scones, cookies and biscotti. I tried an irresistible lemon fennel almond biscotti that was rich with butter and sugar. I decided to try to create an equally good biscotti that was guilt free. I used the same basic recipe that I created for Gingerbread Biscotti featured in my Ol’ Stoney Lonesome Blog. I swapped out the warming winter spices; ginger, cinnamon, nutmeg, cloves, cardamom and star anise and used lemon zest, fennel seeds and toasted almonds. They were delicious and they quickly disappeared! The biscotti would be good dipped in iced coffee or with a bowl of fresh strawberries. I hope you enjoy making these!!

Lemon Fennel Almond Biscotti

Ingredients:

• 1 large egg plus 1 large egg white, at room temperature 
• 1/4 cup monk fruit sweetener
• 1/4 cup coconut sugar
• 2 teaspoons fennel seeds 
• 1/2 cup toasted slivered almonds
• zest from one organic lemon
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• 1 teaspoon almond extract
• ¼ teaspoon lemon extract or orange extract
• 1 cup whole wheat pastry flour 
• 1 cup whole grain spelt flour

PREPARATION

1. Heat the oven to 325 degrees and line a large baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the egg, egg white, both sugars, salt, baking soda, almond extract and lemon extract. Beat on medium speed just to combine, scrape down the bowl and beater, then increase the speed to high and beat for a full 90 seconds or until the mixture is slightly paler, thick and ribbon like.
3. Add the flour. Beat on low speed until mostly combined, stopping the beater just before all the flour is incorporated so you don’t overmix. Scrape the sides and bottom of the bowl to incorporate any remaining dry bits into the dough. Add fennel and almonds.
4. Gather the dough with your hands, kneading lightly in the bowl just to bring everything together into a cohesive mass. Place the dough on the center of the prepared sheet, then dampen your hands with water and mold the dough into a 9-by-4-inch log about 1 inch tall. Bake until the log puffs and spreads a little, turns golden brown at the edges and is firm to the touch, 40 to 45 minutes.
5. Remove the loaf from the oven and allow to cool for 10 minutes. Transfer the loaf to a cutting board and, using a serrated knife, cut at a diagonal into 12 (¾-inch-wide) slices. Turn the slices on their sides and return to the oven.
6. Bake, flipping the slices halfway through, until slightly browned and dry in the centers, 10 to 15 minutes. Bake longer for drier, crunchier biscotti. Remove from the oven and cool the biscotti on the sheet. Turn the slices top sides up.
7. The biscotti will last for a couple of weeks in an airtight container at room temperature- well maybe!!

ENJOY!

AND: Here is the “Tree of the Week”!

HAPPY SPRING!!

It’s cold out there!!

What better time to write about birds and their elegant and exquisite songs to get us through this stretch of winter and to help harbor thoughts of spring!

I start with my own talented little Cockatiel Lucy, who learned to sing a snippet from the Mozart Clarinet Quintet when he was a baby!

I was delighted to discover that my little genius was in good company with no less than a starling that was Mozart’s dear pet! I have been reading a charming book; Mozart’s Starling written by eco philosopher and naturalist Lyanda Lynn Haupt.

Today, starlings are considered to be nuisance birds; a species that is aggressive and invasive. In Mozart’s time, starlings were endearing and delightful household pets.

In her book, Lyanda Lynn Haupt describes a beloved starling that Mozart bought in a pet shop in Vienna in 1784. The story goes that as Mozart entered the store, the starling sang a snippet from a piano concerto that Mozart had completed a few months before but was yet to be performed in public! He ended up purchasing the bird, naming it Vogelstar, which means starling in German. He became so attached to his pet, that when it passed away 3 years later, he held a small funeral for Vogelstar and wrote a short elegy:

Here rests a beloved fool,
A starling bird.
Still in his prime
did he experience
the bitter pain of death.
My heart bleeds
when I think about it.
Oh, reader! Shed a tear for him.
[…]
I bet he is up above
to praise me
without payment
for this act of friendship.
Since while he, unsuspecting,
bled to death
he thought not at all of the man
who can write such good rhymes as these.

Countless works have been composed that depict bird song and much has been written about the practical use of bird song. Is it for the creation and defense of territory, declaring sexual maturity and attracting a mate or simply beautiful music? When we are treated to the throaty and lyrical song of a wood thrush as dusk falls at the end of a long summer day, I prefer to think of the latter!

The talented young composer Alexander Liebermann has transcribed intricate and complicated birdsongs into musical notation. In this video, you can follow the complex rhythm and remarkable pitch of a thrush nightingale!

Coming back inside from the bracing cold calls for comfort food and Chicken Potpie Cornbread Muffins fit the bill! I adapted this dish from a recipe written by Scott Hocker from a recent Food and Wine Magazine article. What can be better than both chicken potpie and cornbread muffins; in one meal! The house smelled heavenly as they baked and they were delicious for dinner along with a green mesclun salad with slices of pear, chunks of parmesan cheese and toasted pecans.

Chicken Potpie Cornbread Muffins

Ingredients

Cornbread:

• 1 1/2 cups cornmeal
• 1/2 cup whole wheat pastry flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 large egg
• 1 1/2 cups unsweetened soy or almond milk

Filling:

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped finely
• 1 small celery, cut into medium dice
• 1 small carrot, cut into medium dice
• 4-5 mushrooms cut into small pieces
• 1/3 cup frozen peas defrosted
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 tablespoons all-purpose flour
• 3/4 cup chicken stock or low-sodium broth
• 1/2 cup cooked chicken cut into small pieces

Directions

Make the cornbread:

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

Make the filling:

• Step 2 In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then saute the onion until it softens. Add carrots, mushrooms, celery, salt and pepper to taste, thyme and sage. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in green peas. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Place 2 to 3 tablespoons of the filling over each batter-filled muffin tin.
• Step 3 Bake the muffins until golden around the edges, about 25 minutes. Let the muffins cool slightly and then run a table knife around the edges of the muffins. They will be easier to remove if you wait a bit, although this may be hard to do!!
• ENJOY!!

I decided to use a tree of the week from a trip that I took to the New York Botanical Gardens last fall. I thought a bit a greenery would be appropriate! The tree was part of a whimsical and eccentric exhibit, Kusama: Cosmic Nature by the contemporary Japanese artist Yayoi Kusama; more about the exhibit in my next blog!

“Tree of the Week” from NY Botanical Garden- 9/12/21

STAY WARM AND SAFE!

My next blog will be all about intricate bird songs, Mozart’s love of birds and his talented starling, my own talented Cockatiel Lucy and more! In the meantime on this frigid and blustery day, here is a recipe for Blue Corn Waffles.

At the start of the pandemic, we made a mail order for organic blue corn flour. The order was huge and I squirreled away large bags of it in our freezer. One of my New Year’s resolutions is to find a use for all of this flour; not a hard resolution to keep! Yesterday, I made Blue Corn Blueberry Banana Muffins!

Blue Corn Flour Waffles

Yield: 5-6 waffles

Ingredients:

3/4 cup whole grain spelt flour

3/4 whole wheat pastry flour

1/2 cup blue corn flour- *Note

1 teaspoon salt

2 teaspoons baking powder

4 tablespoons canola oil

1 large egg

1 1/2 cups unsweetened soy or almond milk

For Topping:

1 1/2 cups wild frozen blueberries (I like the Wyman brand)

Cook blueberries in microwave about 2 minutes until soft and syrupy.

To make waffles:

Heat a waffle maker

In a medium sized bowl, mix together dried ingredients.

Add oil, egg and soy or almond milk and mix together.

For each waffle, place about 2 large spoonfuls of mixture in center of waffle maker and cook until light brown and crisp on the edges.

Serve with blueberry sauce, plenty of maple syrup and we enjoy a dollop of Oatley Oatgurt; creamy and totally delicious!

Note: Blue Corn Flour can be hard to find. We found a source on the excellent Milk Street Store site!

ENJOY!!

STAY SAFE AND WARM!!