Tag: Music

In past winters we did not take many hikes through the woods and fields. Most likely we would have been visiting museums, dining out, going to plays and visiting friends! I would also be rehearsing and performing concerts with my groups Hevreh Ensemble and Winds in the Wilderness. This challenging year, our main activities have moved outside and we have become more adventurous. Armed with my trusty shillelagh, new warm and sturdy hiking boots and fleece lined pants, we are prepared for the outdoors!

A return trip to our beloved Rivulet at the Bryant Homestead in Cummington, Massachusetts was in order! This is the childhood home of the poet, journalist and editor William Cullen Bryant( 1794-1847). After the recent warmer weather and torrential rain, most of the snow cover was melted and the icy water flowed more forcefully through the small stream.

We have walked on many trails this past year, but there is a unique quality of serenity and peace that we feel strongly each time we return to the Bryant Homestead. The tall evergreens reach towards the sky and as you enter the woods, they encompass you with their sweet musty pine scent. It is also the gently sloping and winding trails that loop around the rivulet, the reflection of light on the water and woods and the sense of history that makes this such a special, almost sacred place. If it was spring or summer, I would be inspired to play an improvisation on the spot. That will have to wait! For now, I thought a piece from the renaissance period with lyrics about water; played in my warm study would be lovely to include. Luckily, I had just the person to ask; my good friend and colleague, lutenist extraordinaire and musicologist Christopher Morrongiello! He suggested a composition by the English lutenist and composer John Dowland; “Weep you no more, sad fountains”. The sweet and plaintive melody seemed perfect for the oboe and in the second half of the piece, the melody flows ever so gently downwards and ends with stillness.

Weep you no more, sad fountains;
What need you flow so fast?
Look how the snowy mountains
Heaven’s sun doth gently waste!
But my sun’s heavenly eyes
View not your weeping
That now lies sleeping
Softly now, softly lies
Sleeping

Sleep is a reconciling
A rest that peace begets;
Doth not the sun rise smiling
When fair at e’en he sets?
Rest you, then, rest, sad eyes!
Melt not in weeping
While she lies sleeping
Softly now, softly lies
Sleeping

After I finish my morning practicing, I find myself day dreaming about what I might like to make for dinner that night. I have to admit, this also often happens while I am still practicing. I glance over at the computer screen and find that I have become engrossed in the daily NY Times food blog! I reluctantly stop reading recipes and pull myself back to concentration and work! Recently I was in the mood for a savory pot pie. I have always loved potpies; as a child, a big treat was my own small Swanson chicken potpie filled with gooey gravy, tiny pieces of pebbly chicken and frozen vegetables. I always saved the salty crunchy crust for last!

This morning, I thought that a vegetable pot pie might be good. I was looking for something not too rich and decided to make the crust with olive oil instead of butter. Using olive oil made the crust very easy to handle and roll out. I added a bit of grated parmesan, a pinch of herb de provence and freshly ground pepper- the resulting crust was full of flavor and made me want to save the crust for last! Since the pandemic, our shopping habits have changed and I try to use what is on hand, so the filling for this pot pie turned out to be: onion, green beans, kale, cannellini beans, feta cheese and diced tomato; seasoned with dried dill and thyme. The final result turned out to be almost Greek in flavor. I think any combination of vegetables that you have on hand would work here! I had made a curried butternut squash soup a few days before. This was a perfect addition to the dinner plan- I topped the soup with a few caramelized shallots and a drizzle of thinned yogurt and a feast was made!

Vegetable Pot Pie

Ingredients for Filling:

1 medium onion finely chopped

2 tablespoons extra virgin olive oil

1 cup green beans- stems removed and cut into small pieces

1 cup kale finely chopped

1 can cannellini or white navy beans drained and rinsed

1/2 cup diced tomatoes

1 small piece feta

1 teaspoon each dried dill and thyme.

salt and freshly ground pepper to taste.

To Make Filling:

Steam green beans and kale until they soften a bit.

In a large pan, add olive oil and saute onion over medium heat until it softens.

Add other ingredients and cook mixture down on low heat covered until mixture softens. Adjust seasoning.

Ingredients for Crust:

1 cup whole wheat pastry flour

1 cup whole grain spelt flour

1 teaspoon salt

1 teaspoon dried herb de provence

2 tablespoons grated parmesan

1/2 teaspoon freshly ground pepper

1/4 cup olive oil

1/2 cup cold ice water

1 egg yolk lightly beaten for egg wash to brush over crust

To Make Crust:

Pre-heat oven to 350 degrees.

In a large bowl, mix together both flours, salt, herbs, pepper and grated parmesan.

Slowly mix in water and stir together with a large spoon until it forms a shaggy mass. ( you may need a bit more water).

Pour onto a light floured work surface and work the mixture until it forms a ball. Cut in half.

Roll out one piece of to fit inside a pie plate or shallow baking dish.

Prick dough in pie dish all over with a fork and pre-bake the dough for about 8 minutes and then remove from the oven. This will keep the bottom of the crust from getting soggy.

Place filling in pre-baked crust and crumble feta over the top of the filling. Pour a bit of olive oil over the top of the filling. Roll out the second piece of dough. Fit over the top of the filling and crimp the edges with a fork.

Brush egg wash over the top of the pie and make a few slits in the top to let steam release.

Bake about 40-45 minutes until the top is golden brown.

Let cool for about 15 minutes and enjoy!!

Curried Butternut Squash Soup

Ingredients:

1 package peeled and chopped butternut squash

1 medium onion finely chopped

1 medium apple peeled, cored and finely chopped

2 teaspoons curry powder

1 bay leaf

salt and freshly ground pepper to taste

for garnish- 2 or 3 shallots sliced thinly.

To Make Soup:

In a large pot, saute onion until it softens, stir in curry powder and cook about 1 minute more.

Add rest of ingredients to pot and cover with water.

Bring to a boil and reduce to a simmer. Cook until squash, apple and onion is very soft -about 1 hour.

For a thicker soup, remove cover partly while cooking.

While soup is cooking heat a bit of olive oil in a small pan and saute shallots until they are crisp and caramalized.

When soup is done. remove bay leaf and puree with an immersion blender until creamy.

Garnish with shallots and yogurt.

Enjoy!!

AND NOW, I will curl up on my couch with an excellent murder mystery that one of my students recommended Berlin Noir by Philip Kerr (it is set in 1930’s Berlin) and a wonderful cookbook that my daughter gave me for the holidays; Flavor by Yotam Ottolenghi!

AND of course, here is The Tree of the Week!

Happy New Year! Please Stay Safe!

The woods at Hunger Mountain in Monterey Massachusetts were pristine and quiet. The light reflecting on the snow made beautiful patterns. I stood very still and listened intently; the only sound I heard was a small twin engine plane flying overhead. I thought how quiet it must have been before the intrusive cacophony of cars, airplanes and trucks-perhaps this is why lutes, guitars, harpsichords, flutes and recorders were intuitively crafted to play with a softer delicate timbre?

A friend recently lent me her beautifully handcrafted Irish Shilelagh and it made much easier to stomp up and down the snowy trails. This sturdy little walking stick could also be an over sized conductor’s baton! Hunger Mountain loops around a massive outcropping of rock that has many crooks and crannies. Last summer while hiking here, Paul almost stumbled upon a big black bear ahead of him on the path! Walking the other day in the crisp cold air, I imagined the black bears safely hibernating in their snuggly rock caves around us!

A few days before the recent Nor’ Easter, we took a walk at the Ashintully Gardens in Tryingham, Massachusetts that is run by The Trustees of Reservations.

The day was grey and misty and also beautifully still. As we walked through the fields of the estate, enjoying the silence and solitude, we could hear the distant bells of the Visitation Monastery announcing the noon hour. The order of The Sisters of the Visitation of Holy Mary is a few miles away. According to the description of the order, “it is a cloistered contemplative order that strives to be a gentle presence in a world threatened by terrorism and war”. So appropriate for our times!

Hiking up a small hill we saw the ruins of the old Marble Palace poking stoically through the woods. All that remains of the original mansion that was destroyed in a tragic fire in 1915 are four stone columns.

Today we decided to return to Hunger Mountain to take some pictures of the rock outcroppings and caves. After the climate change freak rainstorm and warm weather that we recently had, almost all of the snow had melted and the landscape looked completely different.

Because so much snow was gone, we could clearly see the cave openings-very exciting!!

Ice made beautiful and unusual formations around the rocks and cave openings. Some the of the icicles reminded me of organ pipes.

Then it was time to go home for some hot chocolate and warm up in front of the woodstove!

Here is a lively Spanish Christmas Carol, played on my alto recorder, “Dadme albricias, hijos d’Eva” (“Sons of Eve, Bring Glad Tidings”); a fitting ending to 2020, a most challenging year!

The piece is part of a collection of anonymous carols from 15th century Spain that were compiled in Venice in 1556.

AND, we should end the year with a sweet! Almond Orange Biscotti-perfect with espresso or dipped into gelato! This recipe is adapted from The Smitten Kitchen, an excellent food blog by Deb Perelman. I used whole wheat pastry and whole grain spelt flour. Instead of using the recipe’s 1 1/2 cups of sugar, I substituted 3/4 cup of coconut sugar which has a very low glycemic index. I also added Lily’s Dark Chocolate Baking Chips that are stevia sweetened- the biscotti are almost guilt free, although a bit addicting! They are also easy to make and the recipe is large, so there is also now a bag in the freezer to be enjoyed at a later date!!

Almond Orange Biscotti

Ingredients:

2 cups whole wheat pastry flour

1 1/4 cups whole grain spelt flour

1/3 teaspoon salt

3/4 cup coconut sugar

10 tablespoons (1 1/4 sticks)unsalted butter, melted

3 large eggs

1 tablespoon vanilla extract

1 tablespoon orange juice

1 tablespoon orange zest (try to use an organic orange)

1 cup whole almonds, toasted and coarsely chopped

1/2 cup Lily’s Dark Chocolate Stevia Baking Chips

1 large egg white

Make Biscotti:

Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper.

Sift flour, baking powder and salt into medium bowl.

Mix sugar, melted butter, 3 eggs, vanilla extract, orange juice and zest in a large bowl.

Add flour mixture to egg mixture and stir with wooden spoon until
well blended. Mix in almonds. At this point, I used both hands to mix everything together!

Divide dough in half. Using floured hands, shape two 13 1/2-inch-long, 2 1/2-inch wide logs. Transfer both logs to the prepared baking sheet, spacing them apart.

Whisk the egg white in a small bowl until foamy; brush over top and sides of each log.

Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack about 20 minutes.
Maintain oven temperature.
Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2 wide slices. My bread knife worked well here.

Arrange slices, cut side down, on same baking sheet. Bake 10-12 minutes. Turn
biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.

ENJOY!!

AND, of course here is “The Tree of the Week”!

We will look forward to 2021 and hopefully a better year! Happy New Year and Please be Safe!!

“Ein Lied von der Geburt Christi“- Caspar Othmayr 1515-1553

Enjoy a Renaissance Christmas Carol as you read about our first snowy adventure of the season. The music continues even if I can’t play improvisations outside!

A few weeks ago, in our corner of Northwest Connecticut, it had rained all day with a few snow showers. The following morning we headed north and as the elevation increased, we saw the first real snow of the season! Since there were only a few inches of snow on the ground, we decided to take a small hike at the West Mountain Wildlife Sanctuary in Plainfield, Massachusetts. There were no other cars in the lot and the billboard at the beginning of the trail posted pictures of bear claw marks on a tree trunk and moose. A little ominous, but no problem; after all, this was only a small walk- a one mile loop.

The woods were beautiful and still with small evergreen plants poking their noses out the snow.

We walked and walked….. taking pictures absorbed me completely. The patterns of ice on the water in a small stream made lovely abstract designs.

After a while, I noticed that the sun was getting a bit lower in the sky and I mentioned to Paul that the promised one mile loop seemed a bit long! We looked around us and the trail seemed to be heading back uphill. A thought went through my mind: “the doofuses get lost and freeze to death on a one mile loop”!

Paul said a bit anxiously: “stop taking pictures and let’s move along here”!! We increased the tempo of our steps, hopefully heading in the right direction and with relief we soon saw the original trail marker. The small one mile loop turned out to be 3 1/2 miles!

We thought that at this point it might be a good idea to head back towards home. Well, maybe just one more little detour on the back roads! Ahead of us was the Dubuque State Forest and Hallockville Pond, where I had kayaked this past summer. The sun was just starting to set over the small pond; a perfect ending to a beautiful day!

This week I was in the mood for a comforting hearty soup. I thought that a fish chowder might fit the bill and thoughts of the eclectic and innovative restaurant Cafe Miranda in Rockland, Maine came to mind. This small eccentric restaurant is the perfect little place- great creative simple food with big bold tastes and no pretension! It is always crowded, a bit too noisy and often hard to get a reservation. Hopefully this summer we will be able to return. On one of our visits, I ordered the “Chowdah Guy”- roasted to order haddock with smoke house bacon, corn, onion, potato, fresh thyme, garlic, cream and fumet ( fish broth). What’s not to like!! I came up with a version with what I remembered about the dish and the ingredients that I had on hand. I sauteed an onion and a bit of chopped celery in olive oil and a small knob of butter for extra flavor; then sprinkled flour on top and whisked in whole milk to help thicken the stew. I added corn that I had frozen from last summer, diced potato, a piece of andouille sausage, dried thyme, bay leaf, salt and pepper, diced fire roasted tomatoes and covered everything with water. I let it cook down for about an hour and right before serving it, added about a pound of haddock cut into small pieces. It brought back memories of being in coastal Maine in late August and it tasted even better the next day!

Fish Chowder ala Cafe Miranda

Ingredients:

3/4 pound cod or haddock

1 medium onion finely chopped

1 stalk celery with leaves finely chopped

1 medium potato diced

1 cup corn (frozen is fine)

1 chicken or pork andouille sausage cut into small pieces

1/4 cup diced tomato

1 bay leaf

1 teaspoon dried thyme

salt and freshly ground pepper to taste

1 tablespoon each of olive oil and butter

1 tablespoon white flour

1 1/2 cups whole milk

To Make Fish Chowder:

In a large pot heat butter and olive oil.

Saute onion until it softens and then add celery, cook for about a minute more.

Sprinkle flour over onion and celery, stir and cook about 1 minute.

Add milk and stir. Add all other ingredients, except fish.

Cover with water and bring to a boil. Reduce to a simmer and cook about an hour.

Add fish and cook briefly, just until fish flakes easily.

Adjust seasoning- add more salt and freshly ground pepper if desired.

ENJOY!

AND, here is the perfect accompaniment to the stew- an easy to make Whole Wheat Soda Bread that tastes and looks like a combination of biscuits and bread! I added chopped rosemary, fresh ground pepper, chopped scallion and grated parmesan. I think any and all additions would work beautifully!

Whole Wheat Soda Bread

Ingredients:

3 1/2 cups flour-I used a combination of whole wheat pastry flour and whole grain spelt flour.

1 level teaspoon baking soda

1 teaspoon salt

1 1/2 cups buttermilk (you may need a bit more or less).

I added a handful of chopped fresh rosemary, freshly ground pepper, diced scallion and 2 tablespoons grated parmesan.

To Make Soda Bread:

Preheat oven to 425 Degrees F.

Lightly flour a baking sheet.

Mix flour, baking soda, salt in a large bowl.

If using, mix in cheese, pepper and herbs.

Mix in enough buttermilk to from moist clumps. You should be able to gather dough into a loose ball-it will be very sticky. Have a bit of extra flour on hand to sprinkle over your hands.

Lightly flour a surface and knead dough until it forms a ball. Cut into two pieces.

Place the pieces on the baking sheet and cut all of the way through the dough with a sharp small knife making a crisscross pattern. The dough will actually be separated- this will help the bread cook through.

Bake until bread is golden brown on top, about 30-35 minutes. It will sound hollow when you tap it lightly.

Transfer to a rack and let cool completely- although, I don’t think I could wait! This would be wonderful with some good butter!

AND of course, here is the Tree of the Week:

As I finish writing this, we are digging out of our first real snow!!

Happy Holidays to All and Please Be Safe!