Toronto Treasures and Pramila’s Breakfast Poha

Whenever we have the opportunity to visit our dear friends Carmen and Pramila in Toronto, they treat us to many cultural and culinary delights. Toronto is a wonderfully diverse city with many excellent ethnic restaurants and these two retired Sociology professors are tireless, energetic and excellent guides! They always take us to different neighborhoods and museums. On our trip this past summer, we concentrated on food, specifically Indian food and were also the lucky recipients of Pramila’s excellent Indian home cooking. On the first morning of our visit, she prepared a delicious breakfast dish made with dried rice flakes, called Poha. Seasoned with black mustard seeds, fresh curry leaves and a small amount of chile peppers, the dish awakened our senses. We were ready for a day of exploring.

We first went to the bustling Saint Lawrence Marketplace where there was an incredible assortment of fresh local food ranging from fruits and vegetables, meat, fish, cheeses, spices, olives, coffee, bakeries and artisanal breads- even Toronto bagels!

Carmen took us to one of his favorite bakeries that specializes in gluten free French pastries.

The pastries were so beautiful- small works of art!

One afternoon I had the wonderful opportunity to meet and play with the extraordinary jazz and classical guitarist, Brian Katz. it was a great pleasure to spend a few hours reading pieces and improvising!

We started to communicate online last spring when guitarist and composer Ralph Towner passed away. Ralph Towner played in the long running and eclectic group Oregon, with jazz oboist Paul McCandless. In a serendipitous set of circumstances Brian found one of my blog posts about my meeting with Paul McCandless a few years ago: https://musicianstravels.com/2023/04/11/spring-in-sonoma-music-and-foodie-explorations-part-1/

Brian sent me an email asking if I had contact info for Paul- he wanted to send condolences to Paul about Ralph Towner’s passing. We realized in a few email messages that we had both known and worked with Marta Sanchez who was a master teacher, a consummate musician, a creative thinker and a visionary. She founded the Dalcroze Eurhythmics Center at Carnegie Mellon University. And, we discovered few more “it’s a small world” coincidences, Dan knew Carmen and Pramila and was also close friends with Dan Yashinsky, an incredible Toronto based story teller, writer and community organizer! They had all spent last New Year’s Eve together!

The next day we met Dan Yashinsky and his lovely partner, dancer and choreographer Anne Marie Cabri for dinner.

Annemarie Cabri is a Canadian performer, choreographer, and the Senior Teaching Artist at the National Ballet of Canada. In 2022 she began collaborating with storyteller Dan on a series of danced stories that evolved into the “becomings” project.

We enjoyed excellent Dosas at Madras Masala. We sat outside on the restaurant’s cozy patio and were served very generously sized crispy dosa with various fillings of potatoes and curry chicken served with spicy sambar and coconut chutney. I also ordered Vegetable Kofta Curry- tender dumplings simmered in a rich tomato and ground cashew sauce.

It was a memorable evening- savoring the wonderful rich, spicy flavors of the food and talking to our heart’s content with such lovely fascinating people!

Pramila took me on a shopping expedition to one of her favorite Indian grocery stores. I loved watching her peruse expertly through the different vegetables, spices and other ingredients. She showed me different spices and dals that I was not familiar with- excited with new knowledge, I purchased way too much. I also got a big bag of fresh curry leaves to keep in my freezer!

*Pointed gourd ( Parmal/parval in Hindi)*

fresh fenugreek leaves ( Methi in Hindi)

Each evening we took leisurely walks at the waterfront promenade on Lake Ontario. It was relaxing and lovely to watch children and young families playing and strolling through the park as the sun set slowly over the Toronto skyline.

On the last morning of our visit, Pramila made us one more breakfast treat, pressed Gobi sandwiches made with her antique handheld sandwich press.

Filled with leftover spicy cauliflower from dinner, they were crispy, savory and irresistible!

We took two days to drive back home and stayed over in Ithaca, New York, a wonderful small college town in the Finger Lake section of New York State. We stayed at an historic inn called, The Rogue Harbor Inn. It was slightly worn around the edges with a fascinating history.

First named the Central Exchange Hotel, Rogues Harbor Inn & Restaurant was built in 1830 by General Daniel Minier.

From Our History of the Hotel:

“William Miller, a later owner of the inn and restaurant, renamed it the Elm Grove Hotel in 1890 for the row of beautiful elm trees planted in front of the inn. At that time it was a stopping place for horse thieves and other no-gooders. Rogues Harbor, or the Harbor, received it’s current name shortly thereafter, around 1900, when it is said that a patron in high spirits climbed to the roof of a nearby building, and hurling a bottle of whiskey against the brick, proposed a toast, “here’s to a harbor of rogues.”

Tall tales abound inspired by the capers that occurred in the inn and restaurant. One such story is from 1935 when William Miller came to visit the current owners of the inn, The Blanchard family. He told the family that when he was renovating the building he found large sums of counterfeit money in the attic. Some years later, the dyes for printing the money were found in a nearby house. Another is that the Blanchard’s had a blue parrot that sat on the porch asking restaurant patrons, “Would you like a cold cup of tea?” If the reply was yes, the proprietor would bring a teapot of whiskey up from the cellar. And finally, the story most talked about is that of Ruloff, a notorious murderer, who was captured and confined in the building’s basement since the county jail was full.”

A wonderful end to a great trip!

Pramila’s Poha* (See note)

Heat a tablespoon of coconut oil or ghee or avocado oil

Throw in a teaspoon of mustard seeds into oil. Cook until they crackle.

Add a few curry leaves and 2 whole dried red Chile peppers and stir.

Add a cup of cut up a cauliflower florets, a diced potato, frozen peas- you could add chopped carrots as well.

Season with a pinch of salt and turmeric

Add a small amount of water and cover. Cook until vegetables soften a bit.

Soak a cup of Poha ( flattened rice) in water for 15 minutes. if there is extra water, squeeze it out.

Add it to the vegetables.

Stir gently to mix it well

squeeze in half a lime

add roasted cashews and or peanuts

ENJOY!!

*Poha is flattened rice. Used to make this dish-popular as a breakfast-it is very quick as Poha is already cooked parboiled rice.

AND: Here is the “Tree of the Week”!

HAPPY FALL!

“An Early Fall Afternoon at Kite Hill and Blackened Cod with Roasted Tomatoes”

I had been working on posts from travels to Toronto and Gloucester, Massachusetts this past summer, but got waylaid. This afternoon I took a short hike at Kite Hill in Ancram, New York- one of my favorite places to walk. I was inspired to take pictures and write about the beautiful early fall scenery.

I love visiting here in all of the different seasons and have written several blogs over the years about Kite Hill. Surrounded by meadows with distant views of the Catskill Mountains, I was enchanted by the brilliant yellow of goldenrod contrasting with different shades of brown grasses and dried flowers. Along with the gray blue color of the clouds, every other step that I took was a treat for the senses. I took in a breath fresh sweet autumn air and was in heaven!

As is often the case when I am walking, my thoughts drift pleasantly to dinner plans. I had a piece of cod waiting in the fridge, some very over ripe tomatoes sitting on the counter, leftover steamed broccoli and a few carrots and zucchini in the vegetable bin. I thought that cod coated with spices cooked in a hot cast iron skillet might be good.

When I got home, I rinsed off the tomatoes, cut off a bit of mold on one or two (the softer the tomatoes, the better!) and cut them in half. I laid them cut side up in a baking dish and seasoned them with salt and freshly ground pepper, herbs de Provence, dried chives and poured a healthy drizzle of extra virgin olive oil on top. I baked them until they started to soften and brown. The tomatoes are great either hot or cold. I used the leftover tomatoes the next day for another fish creation in my cast iron skillet: salmon with caramelized onions, carrots, zucchini and pesto with roast tomatoes!

I rinsed off the cod, patted it dry and sprinkled it on both sides with dried cumin, salt and freshly ground pepper, cayenne pepper, sweet paprika, dried thyme and oregano. I set it aside while I prepared the vegetable mixture.

I preheated the oven to 400 F and then heated a cast iron pan over the stove with a bit of olive oil until it was very hot and added thin slices of carrot and zucchini. They sizzled and browned quickly in the hot pan. I added the leftover steamed broccoli mixed it with the other vegetables and pushed the vegetables to the side. I added a bit more olive oil to the center of the pan, added the fish and then sprinkled the whole pan with chopped toasted walnuts and a crumbled a big handful of fresh feta cheese over the top. I sprinkled a bit more olive oil over the pan and then placed it onto the bottom shelf of the oven. I baked it about 25 minutes until the fish flaked easily. The walnuts and feta had toasted into delicious little crusty pieces along with the softened browned vegetables.

Blackend Cod & Vegetables with Roasted Tomatoes

Ingredients:

1 pound cod loin

2 carrots peeled and cut into thin julienne strips

1 medium zucchini cut into julienne strips

1 cup steamed brocolli

1/2 cup chopped toasted walnuts

1/2 cup crumbled fresh feta cheese

Seasonings for the Cod:

2 teaspoons dried cumin

1 teaspoon oregano

1 teaspoon dried thyme

1 teaspoon red cayenne pepper (or more to taste)

salt and freshly ground pepper

5 or 6 very ripe plum tomatoes

Seasonings for the Tomatoes:

1 teaspoon dried rosemary

1 teaspoon herbs de Provence

1 teaspoon dried chives

salt and freshly ground pepper

3 or more tablespoons extra virgin olive oil

To Make the Tomatoes:

Preheat oven to 400 F

Wash tomatoes and cut in half.

Place in a small baking dish

Sprinkle seasonings over top

Drizzle with Olive Oil

Place on bottom racked of oven and roast until softened and browned about 40 minutes.

To Make the Blackened Cod:

Preheat oven to 400 F

Wash cod with cold water and pat completely dry.

Sprinkle with seasonings and set aside.

Cut vegetables into thin strips.

Heat a cast iron skillet over high heat, add 2 tablespoons olive oil.

When pan is very hot, add vegetables and cook them quickly until they start to brown. Add the steamed broccoli, stir and push the vegetables to the sides of the pan. Add a bit more olive oil to the center of the pan and add the fish. Cook for a few minutes and then flip the fish over. Top with chopped walnuts and feta. Drizzle with remaining olive oil and place in oven on bottom rack. Cook about 25 minutes until fish flakes easily and vegetables are nicely browned.

ENJOY!

AND: Here is the “Tree of the Week”- an ancient Magnolia tree standing stoically in the garden of the Folger Shakespeare Library in Washington DC!

HAPPY FALL!

Cow Parsley & Butterweed at Parson’s Marsh and Sugar Free Spiced Apple Pie with Strawberry/Raspberry Conserve!

A cloudy Sunday afternoon- after a lovely lunch at the excellent Indian restaurant MINT, the threat of rain did not deter us from visiting one of our favorite short walks at Parson’s Marsh in Lenox, Massachusetts. Just down the road from Tanglewood, the trail winds through a meadow with lovely wildflowers. Bright yellow Butterweed and Cow Parsley, with lacy white flowers that looked like Queen Anne’s Lace line the path. In English folklore, there is a superstition that bringing Cow Parsley (also know as mother-die) into the house would result in great misfortune and even cause the death of the home’s mother! It is thought that the origin of the superstition is because the plant looks very similar to deadly Hemlock!

A small boardwalk meanders through the woods and ends at a marsh and a small lake. It is a bird lover’s haven. Countless birds have been observed there including: wood ducks, red wing blackbirds, great blue herons and pied-billed Grebe.

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The other day, we were in the mood for a big slice of sugar free spiced apple pie. I remembered writing one of the first entries in my blog from October 2020 in the midst of the pandemic, titled “Spooky Sounds and Anthropomorphic Trees”. The post featured my recipe for sugar free apple pie and in the post, I also explained my love of anthropomorphizing trees! This was the origin of the “Tree of the Week”!

My husband Paul suggested making a strawberry sauce to go with the pie; I first thought that the flavor combination would be strange. I decided to try making a sugar free strawberry and raspberry conserve and somehow the tart flavors of the berries melded together beautifully with the sweet spiced apples.

Sugar Free Spiced Apple Pie with Strawberry Raspberry Conserve

Ingredients for filling:

5-6 apples- peeled, cored and sliced into thin pieces.

1 teaspoon of cinnamon

1/4 teaspoon each of ground nutmeg, allspice, cloves and cardamom.

Mix all ingredients together in a large bowl.

Pastry Crust:

1 cup whole wheat pastry flour

1 cup whole grain spelt four

1 teaspoon salt

1 stick unsalted butter

3 tablespoons non-hydrogenated shortening (I like the organic Spectrum brand)

3 or more tablespoons ice water

Make the pastry crust:

In the bowl of a food processor combine flours, salt, butter and shortening until just combined.

Add the ice water and process until a ball shape forms. You may need to add more water a tablespoon at a time.

Take the ball of dough and cut into 2 pieces and refrigerate at least one hour. When you want to make the pie, bring the dough back to room temperature.

Preheat oven to 350 Degrees

Bring pastry dough to room temperature.

Roll out one of the balls of dough to fit a deep pie dish.

Trim and crimp edges together.

Make an egg wash with one lightly beaten egg and brush over top of pie. This will make the top of the pie bake with a golden color.

Bake aprox. 40- 45 minutes until filling is bubbly and the top is golden brown.

Strawberry/Raspberry Conserve

Ingredients:

1 large package organic strawberries rinsed and hulled ( you can leave them whole)

1 small package organic raspberries rinsed.

1 teaspoon ground cinnamon

1 teaspoon cornstarch

In a small pot, place ingredients over medium heat. Cook until berries start to soften and release their juices. Turn heat to medium high and cook, stirring occasionally until berries completely soften and start to thicken slightly, aprox. 20 minutes.

Make a slurry with the cornstarch and a small amount of water. Add this to the mixture and stir briefly.

Remove from heat and let cool before serving. This recipe is sugar free, but feel free to add a bit of maple syrup to sweeten it a bit. Serve this over the pie!! ENJOY!

For your listening pleasure, here is a beautiful version of the “Wood Duck Waltz” an English Country Dance tune written in 1978 by Fried Herman. It’s from an album by the group Bare Necessities titled, Take a Dance, with the amazing musician Jacqueline Schwab. She is the pianist on many of Ken Burn’s documentaries and also happens to be the sister of my dear friend, intrepid travel buddy and incredible artist, Carol Ober!

AND: Here is the “Tree of the Week” from Parson’s March!

*“Fox & Pups”- Hog Hollow Road Buckland, MA*

HAPPY ALMOST SUMMER!!

“Lady Slippers and Cod Provencal”

There it was. Nestled in pine needles, twigs and leaves, a perfect Pink Lady’s Slipper; a hidden treasure in the woods! Also called Moccasin Flower, the delicate woodland wildflower is part of the orchid family (Orchida Ceae) and is native to Eastern North America. Indigenous people used the plant as a medicinal cure for menstrual pain. We were enthralled by it’s elegant beauty and it made our day!

Then, we had another fortunate find on the way home- we took a favorite short cut that crosses a narrow one way bridge with a view of a small waterfall. Sometimes, in the summer around twilight we are lucky enough to see a tall elegant grey heron sitting regally at the edge of the stream waiting patiently for fish to fall over the edge of the waterfall. It was a cloudy misty evening and as we crossed the tiny bridge, we craned our necks- there he was, sitting elegantly on a rock by the water; almost completely hidden by light grey mist!

We had gone fishing the easy way and purchased a piece of fresh Atlantic cod. I was thinking of a way to use up some fresh tomato sauce with pitted black olives and capers that I had made the day before. I came up with a quick recipe for Cod Provencal. I sauteed sliced onions, garlic, fennel and slivers of red pepper and added the mixture to the tomato sauce. I lightly seasoned the fish with salt and freshly ground pepper and a sprinkle of herb d’Provence. I nestled the fish in the sauce, covered it tightly with foil and baked it for about 30 minutes and then uncovered it for a few minutes more until the vegetables browned a bit. I like to use Bianco Dinapoli organic crushed tomatoes from Northern California. They are pricey, so I always keep an eye out for a sale and stock up on them. They have a wonderful taste, the closest you can come to a fresh ripe summer tomato! We served the fish with toasted slices of Berkshire Mountain Bakery herbed Ciabatta bread and side of stewed Escarole and White Beans (recipe in next blog post!) – a perfect combination. Enjoy!

Cod Provencal

Ingregients:

2 cups fresh tomato sauce with oil cured black olives and capers

1 pound fresh cod

1 medium onion sliced

1 medium red pepper cut into strips

1/2 cup sliced fennel

2 teaspoons herb d’Provence

4 tablespoons extra virgin olive oil

salt and ground black pepper to taste

To Make Cod:

Preheat oven to 350 F.

Heat 2 tablespoons olive oil in medium saucepan.

Add onion and cook over medium heat until translucent and slightly softened.

Add rest of vegetables and saute until vegetables soften, about 10-15 minutes.

Rinse cod with cold water and pat dry.

Sprinkle cod with salt and pepper and herb d’Provence.

Place tomato sauce in baking dish and nestle fish and vegetables over the sauce. Spoon a bit of the sauce over the top of the fish and sprinkle with about 2 tablespoons of olive oil.

Cover tightly with foil and bake about 30 minutes. Remove cover and bake for about 6-8 minutes more to brown vegetables a bit.

Let sit a few minutes before serving. ENJOY!

AND: Here is the “Tree of the Week”!

HAPPY SPRING!!

“An Early Spring Forest Treasure and Chicken & Broccoli with Garlic Sauce and Ramps!”

On a cold and drizzly early spring day, it was time to venture out to forage for wild ramps with our good friends and expert ramp guides, Thomas and Francis.

Dressed warmly and wearing our rubber boots we drove to their favorite spot next to a bubbling brook in New Marlborough, Massachusetts.

The soil was rich and loamy with a deep earthy aroma. Next to abundant patches of ramps were Trillium flowers, one of the first flowers of the spring!

Thomas showed us how to gently dig up the ramps, leaving the root intact so that the plants continue to propagate.

It was time to take our fragrant treasures home. Thomas had all of the ingredients ready for a pizza with a crust that he had purchased earlier that morning from Berkshire Mountain Bakery in Housatonic, Massachusetts.

He expertly rinsed off the dirt and grit from a big handful of leeks with plenty of cold water while Francis made a fire to warm us up in her charming little woodstove.

Thomas snipped the leaves and stems of the ramps over the crust that was richly layered with thin slices of provolone, a mixture of shredded cheeses along with tomatoes that Francis had canned last summer.

He baked the pizza in a hot oven (500 degrees Farenheit). We enjoyed a wonderful treat! It was simply delicious- crunchy crust and plenty of melted cheese along with the mellow oniony flavor of fresh ramps!!

My husband Paul, found an interesting article from Northern Woodlands on how ramps help replenish the wood land soil:

“Every year I know that spring has arrived when it’s time for my family to forage for ramps on a two-acre patch on the hill above my house. We have just a few weeks to enjoy their spiciness before they disappear from the landscape, along with other spring ephemerals. While we prize many spring ephemerals for their fleeting beauty – flourishing before the overstory trees leaf out, then dying back as the shade season begins – they also are important to nutrient cycling in woodlands.

Ecologists Robert Muller and F. Herbert Bormann first suggested that spring ephemerals contributed to nutrient storage and release while conducting forestry research in the Hubbard Brook Experimental Forest in the 1970s. Muller and Bormann observed that American trout-lily (Erythronium americanum), a common spring ephemeral, grew the fastest when nitrogen and potassium losses from the soil were at their highest (during the spring melt). While trees are still dormant and unable to use these nutrients, melting snow and spring rains wash these nutrients out of forest soils. Muller and Bormann proposed that spring ephemerals could capture critical nutrients when they might otherwise wash away and then return those nutrients to the soil when they died back during the summer shade. They called this the “vernal dam” hypothesis, because the ephemerals act as a dam, retaining the flow of nutrients before releasing them back into the soil. “

And, according to Spruce Eats:

“Ramps–a cousin of onions, leeks, scallions, and shallots–grow in low mountain altitudes from South Carolina to Canada. In many areas, they’re considered a spring delicacy and a reason for celebration. Harvesting ramps has a long tradition in the Appalachian region of the United States, with West Virginia particularly well known for its many festivals and events. Ramp festivals are also held in Tennessee, Virginia, and North Carolina. There are many ways to enjoy ramps: raw, sautéed, roasted, grilled, and pickled too.“

NOW– what to do with the ramps that Paul and I harvested! I had first thought that I might make a ramp pesto with garlic, parmesan, toasted almonds and extra virgin olive oil. I started to think about Chinese chicken with broccoli in a spicy garlic sauce and imagined that replacing the scallions in the recipe with ramps; along with their leafy green tops I imagined it would be a good combination of flavors. I am happy to report, it worked beautifully!

You can easily replace the ramps in this recipe with scallions! ENJOY!

Chinese Chicken and Broccoli with Garlic Sauce and Ramps

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.

2 tablespoons finely chopped tips of the ramps (this is the part that looks like scallion bulbs).

2 tablespoons finely chopped ginger

1 tablespoon finely chopped garlic

2 cups chopped green leaves of ramps

1/2 cup roasted cashews (optional)

Marinade:

2 tablespoons tamari

1 tablespoon toasted sesame oil

1 teaspoon hot chili oil (or more to taste)

Cornstarch slurry:

2 tablespoons cornstarch mixed with aprox. 2 tablespoons water to make a smooth paste

Marinade:

2 tablespoons tamari

1 tablespoon toasted sesame oil

1/2 teaspoon hot chili oil

Sauce:

3 tablespoons tamari

1 teaspoon toasted sesame oil

1 teaspoon (or to taste) chili paste with garlic

To prepare:

Pour marinade over sliced chicken- you can do this a few hours before, but let chicken marinate for a least 1/2 hour before cooking.

Mix marinated chicken with cornstarch slurry- let sit for a minute or two.

Heat wok – it should start to smoke a bit.

Add oil bring back to high heat. Add ginger, ramps tips 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 ramp greens and stir fry until they wilt- about 1 minute.

Add broccoli and stir briefly.

Add sauce alongside the wok and stir all together briefly.

Top with roasted cashews if using them.

I served this with brown rice and oven roasted sweet potatoes dusted with ground cumin!

Enjoy!!

AND: Here is the “Tree of the Week”!

HAPPY SPRING!!

“A Spring Concert by Ensemble Galliard and Chocolate Yogurt Snack Cakes”!

On a rainy and windy early March day with ominous sounding flood warnings, I set out in my car to visit the Field Memorial Library located in the charming small town of Conway, Massachusetts. My new collaboration, Ensemble Galliard– a duo with myself on recorder and Joe Belmont classical and jazz guitarist, will present a concert at the library on Saturday April 25th. I am excited and honored that the concert will be sponsored by the Friends of the Field Memorial Library and the Massachusetts Council on the Arts.

Coming inside from the cold blustery day, I opened the heavy majestic doors to the library and entered a stunning marble rotunda. I was greeted by the warm and friendly Chair of the Friends of the Library, Linda McDaniel.

She proudly showed me around the charming space and gave me a quick historical background. The Field Memorial Library was a gift for the people of Conway, Massachusetts from Marshall Field in loving memory of his father and mother, John and Fidelia Nash Field. The dedication of the library was on July 13, 1901.

Marshall Field was born in a house in Conway and at the age of seventeen went to work in a store in Pittsfield, Massachusetts and at twenty-one moved to Chicago where he eventually founded Marshall Field and Company. He developed a reputation as one of the foremost merchants in the world. He was the benefactor for many institutions including the University of Chicago and the Chicago Natural History Museum, but Mr. Field once said the gift that gave him the greatest pleasure was the Field Memorial Library. A picture of Marshall Field hangs on the wall of one of the reading rooms.

*Photo- Courtesy Field Memorial Library*

His parents, John and Fidelia Nash Field are displayed on the wall in the opposite reading room.

*Phpto- Courtesy Field Memorial Library*

If you happen to find yourself in the area, it would be lovely to see you at the concert. For my readers from Canada, Europe, the UK and other places:

Here is a short video featuring one of the pieces in our repertoire: “Var et du” and a cameo appearance by Joe’s photogenic dog!

Often times after performances, I am hungry and in the mood for a special treat on the ride home; something sweet, but not too rich. Moist and flavorful chocolate yogurt snack cakes are perfect! They also freeze very well and great to bring out for late afternoon tea with friends! This recipe is from Deb Perlman’s wonderful blog, Smitten Kitchen.

Chocolate Yogurt Snack Cakes from the Smitten Kitchen Blog
From David Lebovitz’s The Sweet Life in Paris

This is almost a rarity in the world of chocolate cakes — light and not overly decadent; perfect for breakfast or a snack or, you know, right now.

Makes 12 cupcake-sized snack cakes or 16 mini-springform ones

7 ounces (200 grams) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) plain, whole-milk yogurt
1 cup (200 grams) sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups (200 grams) flour
1 1/2 teaspoons baking powder (David recommends aluminum-free baking powders, such as Rumford or Bob’s Red Mill, as do I)
1/2 teaspoon coarse salt

1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper cupcake liners or lightly butter the pan. Or, if you’re Deb and have to be fancy dust off that much-neglected mini-springform pan and coat it with a nonstick spray.

2. In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup of the oil. Once melted and smooth, remove from the heat. (Alternately, you can do this in the microwave on high for 30 seconds, then in 15 second increments, stirring well between each until smooth.)

3. In another bowl, mix the remaining 1/4 cup oil with yogurt, sugar, eggs and vanilla and almond extracts.

4. In a large bowl, whisk the flour, baking powder, and salt. Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir lightly a couple times, then add the melted chocolate and stir until just smooth.

5. Divide the batter among the muffin or springform cups and bake for 20 to 25 minutes (less for mini-springforms, more for muffins, though your oven may vary) or until they feel barely set in the middle and a tester or toothpick comes out clean.

6. Remove from the oven and cool on a wire rack before serving with coffee and a nice dollop of lightly sweetened whipped cream and any berries you can scrounge up in your fridge. Or, you know, as is.

Do ahead: These cakes can be stored in an airtight container at room temperature for four days.

AND: Here is the “Tree of the Week”!

*“Come on in*–*“there’s room for all of us!”*

HAPPY SPRING!!

“Shadow Visionaries” at the Clark and Heirloom Bean & Kale Soup

A welcome day off from teaching and practicing– we headed north to the Clark Art Institute in Williamstown, Massachusetts. Almost at the Vermont border, the mountains are higher and the trip there always feels as if we are on a small vacation.

Looking outside a museum window, the landscape reminded us of a scene from an old classic black and white film.

In the distance, a lone skier traversed across a snowy field.

Staying with the black and white color scheme, we viewed the current exhibition of intricate lithographs, “Shadow Visionaries: French Artists Against the Current”:1840-1870.

Here is a description from the exhibit:

“The mid-1800s in France was a tumultuous era that witnessed dramatic political, social, and cultural change. The impact of those transformations on the art of the period has often been measured by the painting and sculpture shown at government-sponsored Salons, Universal Expositions, and other prominent exhibition venues, which tended to uphold official narratives of progress.

Yet a focus on more private media, such as printmaking and photography, tells a different story. In fact, many artists felt at odds with their era’s celebration of material advancement and modernization.

Rejecting the prevailing current, such figures—described as “Shadow Visionaries” for this exhibition—chose dark subject matter oriented toward the irrational, spiritual, and fantastical. They used the distinctive characteristics of black-and-white media to convey intense emotions, while producing works of unsparing directness and rare beauty. Although some of the Shadow Visionaries evoked nostalgia, others dreamed boldly toward an alternate future, anticipating later art movements such as Symbolism and Surrealism.”

I was particularly drawn to the lithographs of trees and forests; the contrast of light and shadows was mesmerizing along with their magical unworldly character.

*“Old Oaks at Bas Breau”*– Adolphe Martal

*“Clearing in the Forest”-Rodolphe Bresdin*

We next visited the permanent collection of Impressionist paintings. As we entered a large room filled with paintings by Monet, Manet, Pissaro, Millet and Renoir, we were greeted by warm brilliant colors.

I sank down on a plush dark blue velvet couch in front of Monet’s “Tulip Fields at Sassenheim” and drank in the beautiful colors; a perfect antidote from the grey monochrome winter day! On a Tuesday afternoon in February, we were the only visitors in the room; we pretended that this was our own private art collection- a slice of heaven!

*“Tulip Fields at Sassenheim”-Claude Monet*

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On my pantry shelf at home, a small jar of cute little heirloom beans that I purchased last summer has waited patiently for me to put them to use! I got them at the excellent organic Honey Dog Farm in Hillsdale, New York. A winter day in February is the perfect time for a long simmering pot of bean soup!

The heirloom beans are a variety called Coco de Boheme and are described as “a hearty meaty bean that holds it’s shape well”. I decided to make a bean and kale soup with a southwestern flavor. I sauteed onions and added a diced poblano chile, carrots, diced fire roasted tomatoes, celery and lacinato kale and seasoned the soup with dried thyme, dried oregano, bay leaf, cumin and smoked paprika with salt and pepper to taste.

The cooked beans tasted creamy and at the same time were firm and held their shape. We served the soup for dinner with freshly ground pepper and a sprinkle of grated pecorino cheese along with a salad and crispy squares of potato & leek focaccia (recipe to come in another blog!).

Heirloom Bean and Kale Soup

Ingredients:

1/2 pound dried beans ( pinto or cannellini beans would also work well)

1 medium onion diced

1 small carrot cut into small pieces

1 stalk celery with leaves cut into small pieces

5 or 6 leaves of lacinato kale (remove tough center stems) Tear kale into small pieces

1 small can diced organic fire roasted tomatoes (add juice in can to soup pot)

1 teaspoon dried thyme

1 teaspoon dried oregano

2 teaspoons cumin powder

2 teaspoons smoked paprika

1 large bay leaf

salt and freshly ground pepper to taste

2 tablespoons extra virgin olive oil

water to cover beans and vegetables

To Make Soup:

Quick Soak the beans. Rinse and sort the beans in cold water. Drain and add to a large pot. Cover with cold water and bring to a boil. Cover and remove from heat and let sit for at least 2 hours. Do not drain. Use soaking liquid for soup.

In a separate small pan, heat olive oil and saute onion and slightly softened.

Add onions and all other ingredients except kale to soup pot. Cover everything with water and bring to a boil. If soup seems to thick, add more water. Reduce heat and cook at a low simmer until beans are tender. Add salt and freshly ground pepper to taste.

The cooking time can vary greatly. The older the beans, the longer they will need to cook to soften. After cooking the soup about 1 1/2 hours add kale for the rest of the cooking time. The flavor of the soup improves after a day or two in the fridge. ENJOY!!

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

STAY WARM!!

Cozy Seasonal Memories and Ginger Chicken & Rice Soup with Zucchini

*George Innes- “Home at Montclair”( Courtesy Clark Art institute)*

With the shortest days of the year upon us, many people are affected negatively with SAD (seasonal affective disorder).

By a stroke of luck, I am not affected by the lack of day light. I seem to be invigorated by cold temperatures and snow.

Whenever we have to opportunity to visit the Clark Art Institute, one of my favorite works of art is by the American painter, George Innes. The painting, titled “Home at Montclair” depicts twilight on a cold wintry day; as I gaze at the picture, I am filled with a sense of coziness and warmth. A tiny wisp of smoke curls out of the chimney and light glows softly from one window. I imagine that inside the cozy old farmhouse, crackling logs in the fireplace create a welcoming warmth; a small table is set with late afternoon tea and freshly baked muffins. This phenomenon might be called, SCM or (seasonal cozy memories.)

Recently we spent an afternoon exploring the historic town of Deerfield, Massachusetts. A light snow fell as we walked down the main street; streetlights glowed softly as the end of day approached.

We came upon the quaint Deerfield Inn; light glowing from the window on the porch beckoned us inside.

We were welcomed warmly by the hotel receptionist and thought about enjoying a light early dinner. After sitting by the cozy fireplace for a few minutes, we decided to brave the cold and return home for leftover bowls of Ginger and Chicken Rice Soup!

Ginger Chicken and Rice Soup with Zucchini (from NYT Cooking)

Yield: 6 to 8 servings

1 pound boneless, skinless chicken thighs
Salt and black pepper
2 tablespoons neutral oil (such as canola or vegetable)
2 tablespoons minced ginger (from a 2-inch piece)
3 garlic cloves, minced
2 teaspoons ground turmeric
½ cup brown rice
1 large zucchini, cut into 1-inch pieces
1 fresh or dried bay leaf
Chile crisp, lemon wedges or chopped cilantro (or a combination), for serving (optional)

Preparation

Pat the chicken thighs dry and season generously with salt and pepper.
Heat a medium Dutch oven or other heavy-bottomed pot over medium. Add the oil, ginger, garlic and turmeric and let the mixture sizzle and soften for about 30 seconds, stirring constantly.
Add 6 cups water to the pot, along with the chicken, rice, zucchini, bay leaf and a big pinch of salt. Bring to a simmer then turn the heat down to low and cook, stirring occasionally, until the rice is tender and the chicken is cooked through, about 30 minutes.
When ready to serve, remove the chicken and place it on a cutting board. Use two forks to shred the thighs, then return the meat with all of its juices to the pot. Taste and season the soup with salt and pepper.
To serve, divide the soup among bowls and top with any combination of chile crisp, lemon and cilantro.

I hope you enjoy this warming soup and for those that suffer from light deprivation at this time of year, find some comfort! The days are starting to get longer!!

AND: Here is the “Tree of the Week”

STAY WARM AND SAFE!

New Musical Adventures and Sweet & Savory Crepes

It’s been a busy fall with exciting new musical projects coming together- I am delighted to share news about a long planned Early Music group- meet Ensemble Zephyrus!

After many years of playing the oboe professionally with orchestras, chamber music groups and with the Hevreh Ensemble, I have decided to continue to teach oboe and play small gigs, but will concentrate my efforts on performing recorder and fulfilling my love of Early Music.

Ensemble Zephyrus is truly like a breath of fresh air to me; with this group, I have the wonderful opportunity to collaborate with excellent musicians who play harpsichord, viol, baroque violin and theorbo. Together we will perform exquisite music from the Renaissance and Baroque periods.

GERMANY – JUNE 24: Made by Carl Friedrich Voight. A theorbo is a type of lute, a stringed musical instrument. (Photo by SSPL/Getty Images)

Our first concert is in NYC this week-website and pictures coming soon!

In the meantime, here are glorious autumn pictures, a food excursion, recipes and as always, the “Tree of the Week”.

The Fall foliage has been lovely this year; we have traipsed happily through our land in Massachusetts on the winding maze of trails that Paul has cut through the woods. As we walk, our minds quiet.

The patterns and designs we discover in fallen leaves, pine needles and fungus are captivating. The light is beautiful and illuminates leaves that are suspended in delicate webs.

Tiny fungi nestled in a mossy tree trunk, look like seashells on the ocean floor!

What was once a dream during COVID, is finally becoming a reality-our new cozy little house peeks through the woods!

*****************************************

Every few months, our supply of Parmesan and Pecorino cheese dwindles and then it’s time to make a pilgrimage to Arthur Avenue, the Italian neighborhood in the Bronx.

There is also a sizable Albanian population in the neighborhood and on a recent trip, I treated myself to lunch at an excellent small Albanian restaurant that I discovered called Cka ka Qellu. Located on Hughes Avenue,it’s just a few blocks from busy Arthur Avenue.

The inside of the welcoming restaurant was small and cozy. People around me were chatting softly in Albanian. It felt as if I was transported to the Balkans in Southeast Europe!

I enjoyed a few appetizers- lightly pickled cabbage salad served with hot crusty bread, Tatator- a yogurt dip with cucumber and garlic and Lecenik- cornbread stuffed with spinach and cheese. This made a lovely lunch feast!

After my lunch, I walked a few blocks to Teitel Brothers, a third generation family business opened in 1915, by a Jewish immigrant family from Austria. Today, brothers Michael and Eddie stand at the counter in white aprons. I could have stayed for hours listening to their heavy New York accents as they bantered happily with their customers.

The store is small and crowded with imported Italian goods and huge blocks of cheese. Everything is top quality with incredibly low prices.

Dried salt cod stacked next to bottles olive oil and a box of sun dried tomatoes filled the air with a fishy smell.

On one visit, a huge bag of leftover scraps from procuitto sat on the counter. One of the owners asked if I would like to have it- a gift that one cannot turn down! I imagined crispy bits of procuitto with roasted brussel sprouts and in rich black bean soup! I lugged the heavy bag back to my car and planned to share it with a friend.

Looking for a use for my new supply of parmesan, I decided to make a quick chicken soup with pastina that I had read about in NYT Cooking:https://cooking.nytimes.com/recipes/1022969-brodo-di-pollo-con-pastina-chicken-soup-with-pastina

Instead of using pastina, I remembered a recipe for whole wheat crepes that I had made rolled and filled with freshly grated parmesan. I used the NY Times recipe for the broth; it was quick and had as much flavor as a stock that I usually simmer for hours. The crepes are easy to make and they were delicious with the fresh parmesan!

Chicken in Brodo with Parmesan Crepes

Chicken Broth (based on NY Times Cooking recipe)

Yield:6 servings

2large boneless, skinless chicken breasts (about 1 pound)
1large yellow onion, thinly sliced
3tablespoons extra-virgin olive oil
2tablespoons kosher salt (Diamond Crystal), or to taste
½teaspoon garlic powder
¼teaspoon black pepper
3large carrots, peeled and sliced into ¼-inch half moons
3large celery ribs, sliced into ¼-inch half moons
3garlic cloves, finely chopped
2teaspoons tomato paste
½cup finely chopped parsley

Preparation

Step 1Place the chicken and 10 cups of water in a large pot. Partly cover and bring to a boil over high heat, keeping a close eye so that it doesn’t overflow and skimming off any foam that rises to the top.
Step 2Add the onion, olive oil, salt, garlic powder and pepper; stir and allow to come back up to a gentle boil. Cover completely, reduce heat to medium-low and simmer for 10 minutes. Add the carrots, celery, garlic and tomato paste, stirring to incorporate the tomato paste. Increase the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Taste and season with more salt and pepper as desired.
Step 3Remove the cooked chicken and place in a large bowl.

For the Crepes:

3 eggs
1 cup whole wheat pastry flour
1 cup cold water
About ¼ cup grapeseed or sunflower oil
1/4 tsp salt
About 3 to 4 cups freshly grated Parmigiano Reggiano or Pecorino Romano cheese
Fresh chopped parsley for garnish

In a large mixing bowl, whisk the salt and flour. Make a well into the center of the flour and crack all 3 eggs. Whisk together well and gradually add the milk, a little at a time, whisking well to avoid lumps. After all the milk has been added, if the batter is lumpy, you can run it through a fine-meshed sieve to get rid of any lumps.
Grease up a heavy skillet or a small crepe pan, using about 1 tsp oil per crepe. Make the crepes using about 1/4 cup of batter per crepe. Swirl the batter around, cook for about 30 to 60 seconds on each side or until golden and bubbly. If the batter is too thick, add a little more water, a couple tablespoonfuls at a time. Stack the crepes on a large plate. They will miraculousy not stick together.
Sprinkle a generous handful of grated cheese on each crepe and roll it up into a cigar shape. (Divide the cheese evenly among the crepes but save some for garnish). Place the rolled crepes seam down into a large serving bowl. Serve two to three crepes per person and ladle a generous scoop or two of broth on top of the crepes. I also added some of the reserved chicken breast chopped, to the soup. Garnish with a little cheese and chopped parsley. ENJOY!

There were a few leftover crepes; the next morning we enjoyed the crepes filled with fresh fruit (whatever you have on hand is good) and plain yogurt. Topped with plenty of crunchy granola and a drizzle of maple syrup, this was an excellent quick breakfast treat!

ENJOY!!

Fruit and Granola Breakfast Crepe

AND: Here is the “Tree of the Week”!

HAPPY THANKSGIVING!!

Autumn at Hollow Fields and Smoky Tomato Soup with Chicken Potpie Cornbread Muffins!

A tricky back has kept me from the trails this past week; perusing through my notes and pictures, I discovered that I had never written about a glorious fall walk last year at Hollow Fields in Richmond, Massachusetts; a trail system operated and supported by the Berkshire Natural Resources Council.

According to BNRC:

“This land, and all of the present-day Berkshires, are the ancestral homeland of the Mohican people, who were forcibly displaced to Wisconsin by European colonization. These lands continue to be of great significance to the Stockbridge-Munsee Mohican Nation today. To learn more, visit mohican.com.”

We walked down a small hill along side the woods and then up a mowed path through the meadow, where there was a chair to enjoy the stunning views!

Leftover lemon roast chicken got me thinking about favorite recipes from old blogs. I remembered tasty chicken potpie cornbread muffins from the entry “Mozart’s Starling”- January 2022.

I picked up a box of ripe end of the season plum tomatoes at Freunds Farm in Canaan, CT and it brought to mind the smoky tomato soup that I featured in a blog from last December: “Happy Winter’s Solstice and Smoky Tomato Soup.”

When I made the soup this time, I added carrot and celery to the recipe. This added even more flavor and a chunky texture to the soup. You could also add fennel! We served the soup sprinkled with grated pecorino cheese and freshly ground pepper.

Together, these recipes made a wonderful fall dinner. With the cornbread and chicken potpies baking in the oven and a big pot of soup bubbling on the stove, the house was filled with enticing aromas.

Chicken Potpie Cornbread Muffins

Adapted From Food and Wine Magazine-Published on January 12, 2016

Ingredients:

Cornbread:

1 1/2 cups cornmeal
1/2 cup whole wheat pastry flour
Kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 1/2 cups well-shaken buttermilk

Filling:

2 tablespoons extra-virgin olive oil
1 large shallot, chopped
1/2 onion finely chopped
1/4 cup frozen peas (defrosted)
4 button mushrooms cut into small pieces
1 medium carrot, cut into small pieces
1 teaspoon dried thyme
1/2 teaspoons dried sage
1/4 teaspoon salt or to taste
Freshly ground black pepper
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:

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

Make the filling

In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion and shallots- cook until slightly softened and then add carrots and mushrooms, 1/4 teaspoon salt, dried thyme and sage. Cook, stirring occasionally, until golden, 8 to 10 minutes. 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 and the defrosted peas. Season the filling with salt and pepper to taste. Place 2 to 3 tablespoons of the filling over each batter-filled muffin tin.
Bake the muffins until golden around the edges, about 25 minutes.
Let cook about 10 minutes before removing from muffin tin. This will keep them from sticking to the pan.

Smoky Tomato Soup

Ingredients:

2 large cans (28 ounce) whole plum tomatoes (or 6-8 ripe plum tomatoes)

1 small stalk celery finely chopped

1 medium onion finely chopped

1 small carrot finely chopped

2 teaspoons paprika

2 teaspoons smoked paprika

pinch cayenne pepper

1 teaspoon dried thyme

1 teaspoon ground cumin

1 bay leaf

salt and freshly ground pepper to taste

2 tablespoons extra virgin olive oil

1 cup water- more if needed

To make soup:

If using fresh tomatoes: bring a large pot of water to boil. Add tomatoes and boil for a few minutes. Remove from water and slip off the skins. Cut tomatoes in half and squeeze to remove seeds and excess water. Chop roughly and proceed with the recipe.

Heat olive oil in a large soup pot and add onions.

Saute onions until slightly softened. Add carrots and celery. A bit of chopped fennel might also be good! Cook a few minutes.

Add tomatoes and rest of ingredients.

Bring to a boil, reduce heat to a simmer. Cover and cook about 1 hour. Add more water if soup is too thick.

Remove Bay leaf and puree with an immersion blender. Remaining chunks of vegetables are fine.

ENJOY!

The deep flavor of the ripe late summer tomatoes was sweet and delicious, the last for a while. Pablo Neruda’s “Ode to Tomatoes” will help us remember!

Ode to Tomatoes

The street
filled with tomatoes
midday,
summer,
light is
halved
like
a
tomato,
its juice
runs
through the streets.
In December,
unabated,
the tomato
invades
the kitchen,
it enters at lunchtime,
takes
its ease
on countertops,
among glasses,
butter dishes,
blue saltcellars.
It sheds
its own light,
benign majesty.
Unfortunately, we must
murder it:
the knife
sinks
into living flesh,
red
viscera,
a cool
sun,
profound,
inexhausible,
populates the salads
of Chile,
happily, it is wed
to the clear onion,
and to celebrate the union
we
pour
oil,
essential
child of the olive,
onto its halved hemispheres,
pepper
adds
its fragrance,
salt, its magnetism;
it is the wedding
of the day,
parsley
hoists
its flag,
potatoes
bubble vigorously,
the aroma
of the roast
knocks
at the door,
it’s time!
come on!
and, on
the table, at the midpoint
of summer,
the tomato,
star of earth,
recurrent
and fertile
star,
displays
its convolutions,
its canals,
its remarkable amplitude
and abundance,
no pit,
no husk,
no leaves or thorns,
the tomato offers
its gift
of fiery color
and cool completeness.

Pablo Neruda

AND, Here is the “Tree of the Week”:

HAPPY FALL!!