What a pleasure it was to perform a concert at the end of August with my group, The Salisbury Four at Chesterwood, located in Stockbridge, Massachusetts. For many years we have presented an annual Holiday concert for the Salisbury Association in Salisbury, Connecticut.
Chesterwood was the home, studio and gardens of America’s foremost public monument sculptor Daniel Chester French who lived from 1850-1931. French is most famous as the sculptor of the Lincoln Memorial. The concert was held in the artist’s spacious studio that had high vaulted ceilings It was thrilling to sit next to studies of Lincoln’s hands and of the Lincoln sculpture!
The studio opens up onto a lovely peaceful garden and the large wrap around porch overlooks Monument Mountain in Great Barrington, Massachusetts!
Our repertoire for lute, recorder, voices, historical harp and Baroque dance has expanded to include a new summer themed program; with our recent concert titled: “Fortune, Love and Time”. We are so fortunate that one of our singers, Zahra Brown, is also a gifted dancer and is a specialist in Baroque dance. Enjoy this short video of our warmup rehearsal!
The other Salisbury Four members are all food lovers and are talented cooks and bakers. When we rehearse at our singer and harpist Marcia Young’s apartment, she always has a wide assortment of unusual teas at the ready and often a freshly baked goody such as a lemon drizzle cake. Another person once brought a rich chocolate babka.
I often make spelt raspberry scones that are super easy to make with a nutty delicious flavor and they also happen be healthy! I planned to bring a plate to the concert and our lutenist Christopher Morrongiello mentioned that he was thinking about the scones a bit obsessively on his long ride up from Long Island!
I have been using this vegan recipe for spelt scones from Erin McKennas’s Baby Cakes cookbook for several years; the dough for the scones, without the sweeteners also make a great topping for either savory potpies or fruit cobblers. I substitute coconut sugar for the agave syrup used in the original recipe.
Spelt Raspberry Scones
Preheat oven to 375 degrees
Ingredients:
1 cup whole wheat pastry flour
1 cup whole grain spelt flour
1/4 cup coconut sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon baking powder
2 teaspoons vanilla extract
1/3 cup canola oil
1/3 cup hot water
To Make Scones:
In a large bowl, combine flours, salt, cinnamon baking powder. Mix well.
Add oil, vanilla and hot water, stir to combine and knead mixture gently a few times with your hands. Lightly stir in raspberries. You could also use blueberries or add chopped walnuts.
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?
We spent one more jam packed day in Bergen; a highlight was the Kode Art Museum which houses one of the largest Munch collections in the world. We discovered evocative works of art by the Norwegian Modernist painter Nikolai Astrup that depicted pastoral mountain scenes.
“Barren Mountain”- Nikolai Astrup (1905)“Evening with fruit trees in bloom”- Nicolai Astrup
We took a fun ride on a funicular to the top of Bergen and were treated to a bird’s eye view of the city and harbor.
And, of course at the top, I had to pose next to a touristy and kitschy troll!
Afterwards, we treated ourselves to cups of bittersweet hot chocolate at Fjak, an organic chocolate shop.
It was located on the same charming side street where we had dinner reservations that night at Les Mathis, an excellent small French bistro.
We enjoyed pan seared cat fish with a caper vinaigrette and pickled vegetables served over greens along with a bowl of roasted potatoes. A wonderful day!
The next morning, we picked up our rental car. As we left Bergen, ahead of us were rugged mountains and the roads quickly became steep and narrow; the next part of our adventure began!
Fearless hang gliders were soaring down the side of a mountain!
Countless tunnels cut through ranges of dramatic and imposing mountains. One tunnel was over 20 miles long!
We were headed to the tiny harbor town of Solvorn on the innermost part of the Sognefjorden; about a 5 hour ride from Bergen.
The scenery was so breathtaking; it was hard to not stop the car every few miles to take pictures!
The road would abruptly end with signs for a ferry crossing.
At one crossing, while waiting to board the boat, I noticed a German license plate and van called a Burstner; I ventured out and had great fun practicing my German with the owner!
Solvorn is an exquisitely beautiful town on the innermost branch of a long fjord with breathtaking views in any direction.
Our destination in Solvorn was the historic Walaker Hotel; the oldest hotel in Norway, it has been operated by the same family since 1690.
From the window of our small cozy bedroom, there was a view of the harbor.
The room also included a four course dinner. Before the feast, we took a small walk to the harbor.
Just down the road was a lovely little cafe with a deck that extended out over the water.
We ordered two icy glasses of local organic blueberry nectar; we had arrived in heaven!
It was time to return to the hotel for dinner.
We were warmly escorted to our table in the charming small dining room and presented with an appetizer plate that included reindeer sausage, local cheeses, Norwegian crackers and a cream fraiche spread that was delicately flavored with nutmeg. Along with a glass of white wine, this would have been a delicious small supper!
The first course was a creamy but light carrot soup garnished with toasted coconut, scallions and a basil puree.
This was followed by poached cod with a delicate paprika sauce.
We were starting to be quite full, but somehow managed to find room to enjoy tender and succulent duck breast with potatoes Anna and a brightly flavored lingonberry sauce.
And of course, we were able to happily devour a dessert of warm chocolate souffles served with local strawberries and creme anglaise!
By this time, it was 10:00 at night and still light outside. Between the excellent courses, we had the luxury of talking to our heart’s content!
The next morning was misty and cloudy; stunningly atmospheric and beautiful!
After enjoying the plentiful breakfast buffet with homemade jam, it was time to move on to our next destinations; to Balestrade located in another small harbor village on the Sognefjorden, to Stalheim, perched high in the mountains and then back to Bergen with a visit to Troldhaugen, the Grieg home.
STAY TUNED for Norway: Part 3
AND: Of course, here is the “Tree of the Week”!
“I feel like I may have a hole in my head!”Solvorn, Norway
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!
I have safely returned from an amazing trip to Norway; part research on the Norwegian composer Edvard Grieg and a thrilling expedition by car driving on narrow winding roads over mountains and through countless tunnels. There were views of extraordinary fjords and of course many memorable meals! I am happily sorting through pictures and am planning a few blog entries about the trip. In the meantime, here is a short entry from our Fourth of July hike at the Bullitt Preservation in Ashfield, Massachusetts and a recipe for a summer Cherry Tomato Galette!
At the top of the hill, there is a welcoming bench!
We have walked here in all seasons. An earlier blog written in December 2021, featured the famous French Chef Andre Soltner’s roast chicken. We discovered that the Bullitt Preservation was donated by the late William Christian Bullitt, Jr., the first US ambassador to the Soviet Union.
“William Christian Bullitt Jr. was a controversial figure. Bullitt was at the Paris Peace Conference in 1919, working for Woodrow Wilson and resigned after reading the resulting Treaty of Versaille. He was the first US ambassador to the Soviet Union in 1933 and then Ambassador to France until 1940. On June 14, 1940, Bullitt refused to leave in the evacuation and stayed in Paris as the Germans attacked. He escaped with his life to return to a very disappointed President Roosevelt, who had hoped he would continue working with the French temporary government in Bordeaux. Bullitt co-wrote a book about Wilson with Sigmund Freud: Thomas Woodrow Wilson: A Psychological Study. The Ashfield property was a Poor Farm for 50 years until 1874. William Bullitt bought the property in 1920, which has since been sold privately. The Bullitt Foundation provided the funds to develop the preserve that the public can enjoy today. New England towns borrowed the idea of Poor Farms from England, where the practice had been put into statute as part of the Elizabethan Poor Laws during the 1600’s”.
And, we could not resist inserting a bit of Roaring Twenties soap opera details!
The following is from the Wikipedia entry about Bullitt:
Bullitt married socialite Aimee Ernesta Drinker (1892-1981) in 1916. She gave birth to a son in 1917, who died two days later. They divorced in 1923. In 1924 he married Louise Bryant, journalist author of Six Red Months in Russia and widow of radical journalist John Reed. Bullitt divorced Bryant in 1930 and took custody of their daughter after he discovered Bryant’s affair with English sculptor Gwen Le Gallienne. The Bullitts’ daughter, Anne Moen Bullitt, was born in February 1924, eight weeks after their marriage. Anne Bullitt never had children. In 1967, she married her fourth husband, U.S. Senator Daniel Brewster. During that period, he was briefly engaged to Roosevelt’s personal secretary, Missy LeHand. However, she broke off the engagement after a trip to Moscow during which she reportedly discovered him to be having an affair with Olga Lepeshinskaya, a ballet dancer.[21][22]
The day on which we recently walked was overcast and muggy; the path leading uphill through the meadow was lined with beautiful wildflowers.
One of our favorite series is PBS Kitchen Vignettes– a farm to table video blog by Aube Giroux, a passionate organic gardener and home cook. Recently we were enjoying the video for Cherry Tomato Galette, with a rich buttery crust and a filling of creamy ricotta and parmesan cheese. After all the rich food that I ate in Norway, I decided to create a lighter version.
For some time, I have been attempting to make an olive oil crust that is both flaky and tender. Most of my tries turned out to be flavorful but hard as a rock! I think that I may have found success with this version. I used olive oil and added a few tablespoons of Spectrum non-hydrogenated shortening, ice water and yogurt; the result was a delicious flaky crust that was a breeze to roll out!
I hope you enjoy this recipe!
Cherry Tomato Galette
Ingredients:
Olive Oil Crust:
3/4 cup whole grain spelt flour
3/4 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
Topping:
1 container cherry tomatoes, cut in half and laid on paper towel to drain
2 ounces feta cheese crumbled
2 tablespoons grated parmesan cheese
8 or more pitted oil cured olives, cut in pieces
handful sweet basil folded and cut into slivers
1 or 2 tablespoons extra virgin olive oil
To Make Galette:
Line a baking sheet with parchment paper.
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.
Place rack in the middle of the oven.
Pre heat oven to 375 degrees.
To Assemble Galette:
Place cherry tomatoes cut side down on crust and sprinkle with black olives.
Sprinkle with parmesan cheese and top with crumbled feta.
Sprinkle about 1 tablespoon olive oil over top of galette.
Brush edges of galette with egg wash- this will create a beautiful brown crust!
Bake aprox. 35 minutes until crust is browned and tomatoes start to release their juices.
It all started with a Foodie Road trip to find El Gran Toro Brasserie, a Mexican Fusion restaurant in Newburgh, New York . The restaurant was featured in Chronogram Magazine, a Hudson Valley publication. We thought we would combine a walk over the Newburgh-Beacon Bridge. After a few wrong turns we came to a small parking area with a chain link fence that led to a slightly overgrown path to the bridge. The walkway on the bridge turned out to be narrow and rusty; very close to the deafening traffic crossing the bridge. It was a blazing hot day and as we stepped onto the pathway, it vibrated up and down. Feeling queasy, a quick decision was made to cut this walk short. We headed off to Newburgh.
We drove slowly down the main thoroughfare of Newburgh; clearly the small city of 28,00 had seen better days with more than a few boarded up businesses lining the street.
We located El Gran Toro Brasserie and alas it was closed, reopening in a few hours.
Our foodie trip was going so poorly, that our situation began to appear humorous to us- we decided to make the best of it; we would scout out the area and return for an early dinner at 5 PM. As we looked around more closely, we saw some old surviving businesses and glimmers of growth and rejuvenation.
A careworn old Italian bakery seemed as if it had served the community for many years, selling countless Italian cookies, cannolis and Birthday cakes.
Likewise, Commodore Chocolatier- established in 1935 by the Courtsunis family; it was filled with mouth watering chocolates. The current owner John Courtsunis was very affable; it turned out that he was a music lover and a supporter of the arts. It was his opinion that every child should learn to play a musical instrument, much like the program El Sistema that originated in Venezuela.
Back outside, with our spirits lifted, we decided to explore some of the side streets. The architecture was beautiful with some buildings in a state of almost total disrepair.
The Dutch Reformed Church built in 1835, was graced with a community garden in front of it! The church is on Preservation League of New York State’s “Seven to Save” list.
A passerby walking his dog, noticed me looking intently at a church and said to me: “Are you interested in this church?” “The pastor is in the back working on the garden and he has a lot of stories to tell!”
As we continued on our walk, we observed other building that were in pristine condition; all it seemed with many stories to tell.
The time had flown by and El Gran Toro Brasserie was open. We entered a small unpretentious space and were warmly welcomed by our server. With the first bite of our appetizer, Sopesitos de Tlales, (crispy and flavorful carnitas, very spicy salsa roja, beans, lettuce and queso fresco), we were immediately glad that we had waited for this meal!
The chef and owner of the restaurant, Miguel Perez, is from Mexico and studied at the Culinary Institute in nearby Poughkeepsie, New York. Before opening his own restaurant, Perez was head chef at Le Bouchon in Cold Spring, New York. His delicious food is Mexican with French and Asian influences.
We ordered chicken and brisket tacos, very good, but my favorite was a rich French inspired dish of mushroom ravioli.
chicken and brisket tacosmushroom ravioli
The ravioli was served with a rich cream sauce and topped with fresh greens, a touch of queso fresco and a slightly spicy mole sauce- irresistible!
Our foodie road trip was a roaring success!!
A few weeks later, we returned to the area and had a wonderful stroll on the Walkway over the Hudson in Poughkeepsie, New York.
The views are magnificent, but I had not realized how high we would be!
As long as we stayed in the middle of the wide walkway and did not look down over the sides of the bridge, all was fine!
Next week, I am excited to be traveling to Norway with my intrepid travel companion Carol. The trip is part research on the Norwegian composer Edvard Grieg along with, (no surprise) an emphasis on food and fjords- stay tuned!
At the beginning of February one of my teaching positions had a short winter break. We decided to treat ourselves to a “Cabin Fever” mini vacation and traveled further north to Williamstown, Massachusetts in the Northern Berkshires- with even colder temperatures!
Mohawk Trail- North Adams, MA
Williamstown is an idyllic small New England town that includes Williams College. We have often made day trips to visit the Clark Art Institute or to nearby North Adams to MASS MoCA, scene of my most recent blog post! We looked forward to having a leisurely dinner, going to see a film and not making the long trek back home in the dark!
Williamstown, MA
We checked into the upscale but cozy Williams Inn made all the more attractive with inexpensive off season rates.
We decided to first visit the Clark Art Institute and headed to a favorite gallery that includes many treasures- paintings by Cezanne, Renoir, Monet, Redon and sculptures by Rodin.
It was not crowded that day, the gallery was almost empty- we sat on a comfortable couch in the middle of the room. Surrounded by beauty, we pretended we were in our mansion in the drawing room; the troubles of the world drifted away.
Claude Monet- Tulip Fields at SassenheimOdilon Redon- Woman with a Vase of Flowers
In a nearby hallway we visited one of our favorite paintings, “Home at Montclair” by the American painter George Innes.
George Innes- “Home at Montclair” 1892
The painting expresses the stillness of twilight at the end of a cold snowy day. A wisp of smoke rising from a chimney and muted light from a window in the distance drew my thoughts inward; I imagined a warm hearth and a pot of soup simmering on a wood stove.
Afterwards, we treated ourselves to dinner at the Barn Kitchen and Bar at the Williams Inn. Although the setting was lovely with friendly servers, the food was bland and disappointing and so earns my new restaurant review- a simple, “Meh”. Some think that this word which means indifferent or expresses boredom, may be derived from Yiddish!
We still enjoyed ourselves and after dinner headed just down the street to a small independently owned movie theatre. We enjoyed the quirky movie “Poor Things” with excellent acting by Emma Stone and then returned to our inn and fell fast asleep in our cozy room.
The next day, we had a quick breakfast at a local diner and then had just enough time for a brisk walk before we needed to return home. We drove to nearby Mountain Meadow Preserve with views of snowcapped Mt. Greylock in the distance; we had last walked here on a steamy day in late summer.
Today is the first day of spring, but outside it is cold and blustery; still the kind of weather for making hearty casseroles in a hot oven! Vegetarian Tamale Pie from the NY Times Cooking section, is easy to make; with a crunchy irresistible cornmeal, cheddar and scallion topping!
Vegetarian Tamale Pie – based on NY Times Cooking: Recipe by Melissa Clark
Yield:6 to 8 servings
Ingredients:
1large red or white onion, halved
2jalapeños, halved lengthwise and seeded (I omitted the jalapenos in my version)
1poblano or green bell pepper, sliced in half lengthwise, seeds removed
2tablespoons extra-virgin olive oil, plus more for brushing
1¾teaspoons kosher salt (such as Diamond Crystal), plus more as needed
1(28-ounce) can whole plum or diced tomatoes
3fat garlic cloves, finely grated or minced
2tablespoons mild or hot chili powder, more as needed
2teaspoons dried oregano
1¾teaspoons ground cumin
3(15-ounce) cans black or pinto beans, drained and rinsed
1cup chopped fresh cilantro leaves and tender stems (optional)
¾cup/135 grams fine cornmeal
2tablespoons all-purpose flour (I used whole wheat pastry flour)
1½teaspoons baking powder
½teaspoon kosher salt
1large egg, at room temperature
⅓cup/80 grams sour cream or whole-milk yogurt, plus more for serving
¼cup/57 grams unsalted butter, melted and cooled (I used extra virgin olive oil)
2scallions, whites and greens thinly sliced, plus more for serving
1/2 cup grated Cheddar
PREPARATION
Prepare the chili: Move a rack as close to the heating element as possible and heat the broiler. Cover a baking sheet with foil. Finely dice half of the onion and set aside for later.
Slice remaining onion half into ½-inch-thick half-moons and arrange on the prepared baking sheet. Place jalapeños and poblano next to onions, cut sides down. Lightly brush vegetables with oil and sprinkle with a pinch of salt. Broil 2 to 4 minutes, until vegetables are charred on one side. (If the chiles are small, they will be charred after 1 to 2 minutes.) Flip vegetables and broil until the other side is charred, 1 to 3 minutes.
Transfer pan to a rack until cool enough to handle, then stem the peppers. Transfer charred vegetables and any accumulated juices to a blender (or use a bowl and immersion blender). Add canned tomato and ¼ teaspoon salt, and blend to a coarse purée. You can make this up to 4 days ahead, and store in the refrigerator until needed.)
Heat oven to 425 degrees. In a large Dutch oven, heat the 2 tablespoons olive oil over medium-high. Add diced onion and sauté until lightly browned, 6 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder, oregano, remaining 1½ teaspoons salt and cumin, and cook until spices darken, about 30 seconds.
Add beans and the reserved tomato purée, and let mixture simmer until thick like a chili, 10 to 15 minutes. Stir in cilantro, if using. Taste and add more salt and chili powder, if needed.
While the chili simmers, prepare the cornbread: In a medium bowl, whisk together cornmeal, flour, baking powder and salt.
In a small bowl, whisk together egg, sour cream or yogurt. Whisk egg mixture into cornmeal mixture until combined. Fold in scallions.
Spread cornbread topping over the chili, then top with grated cheese, if using. Bake, uncovered, until cornbread is golden brown, 20 to 25 minutes. Serve hot or warm, topped with sour cream and more scallions. I topped our version with Greek Yogurt. ENJOY!
AND: Here is the “Tree of the Week”!
“Almost Spring??”North Beaver Dam Road- Salisbury, CT
The day was cloudy and misty with a persistent cold drizzle of rain. However, our spirits were not to be dampened and we decided to set out for a foodie road trip to East Haven, Connecticut. A bit of a schlep, but as it turned out, well worth it! Our destination was a Romanian restaurant, The Transilvania Restaurant and Bar. My husband Paul had read about it in The Daily Nutmeg , an online newsletter.
This cozy restaurant, which opened in 2022, was decorated tastefully with colorful table settings. We were warmly greeted by the friendly owner, Alina Coldarariu.
The unpretentious place does not take itself too seriously; there was a bit of kitsch, with a picture of Vlad the Impaler on the wall and complete with “Bat Rooms”!
We had an excellent lunch. Paul and I shared two lunch specials that included Romanian style chicken paprikash with delicate spaeztle with marinated cabbage salad and a hearty meatball soup.
My lunch included delicious stuffed cabbage with polenta and sour cream and bruchettta with Romanian eggplant salad.
Many years ago, when I was a music student in New York, I had the opportunity to travel to Romania with a group called the Riverside Chamber Orchestra. I remembered eating an eggplant salad that had a smoky delicate flavor and here it was again!
I asked the owner Alina about the dish and she kindly described to me the technique she uses to prepare the eggplant which includes grilling whole eggplants over coals; definitely something I plan to try to make! Even though she was busy getting out other lunch orders, we had a lovely chat about Romania, which at the time of my visit was still a communist country.
With owner Alina Caldarariu
The stuffed cabbage had a unique flavor. When I returned home, I read about Romanian style stuffed cabbage; it is called Sarmle and is made with sour cabbage. This is much like the flavor of sauerkraut but whole cabbages are used. One article mentioned that the cabbages can be found in Eastern European specialty food shops (another road trip!)Smoked bacon is also used-I will use turkey bacon for my version.
My husband asked Alina if there are any special Romanian dumplings and she mentioned plum dumplings-galuste cu prune.
My winter cooking projects are all set: Eggplant Salad, Semolina & PlumDumplings, Romanian Stuffed Cabbage! In the meantime, here is a recipe for irresistible, easy to make crispy oven baked potatoes that I made during the holidays. I scored the potatoes with a fork and this made the surfaces extra crispy. The potatoes taste like a combination of French fries, home fries and baked potatoes and are so good that they could almost make a meal on their own accompanied by plain yogurt or sour cream!
Crispy Oven Baked Potatoes
Ingredients:
4-5 medium Yukon gold potatoes (leave skin on)
1 teaspoon sea salt
1 teaspoon dried rosemary
2 tablespoons extra virgin olive oil
To Make Potatoes:
Pre heat oven to 380 Degrees
Cut potatoes in half (larger potatoes can be cut into 3 pieces).
Score the cut side of the potatoes with a fork.
Place on a baking sheet and drizzle with olive oil- with your hands, rub potatoes together to cover all surfaces.
Sprinkle with salt and dried rosemary.
Bake about 20 minutes, cut side down and then carefully turn over with metal spatula.
Bake cut side up until potatoes are brown and crispy. The insides of the potatoes will be very soft.
During a time filled with strife and uncertainty, we can all use a bit of diversion. I hope you enjoy this entry and it helps to lighten your days!
It all started out with a short weekend jaunt to Portland, Maine for a well deserved rest after a few hectic weeks of teaching and rehearsals. For the first time since Covid, we planned to have dinner at one of all time favorites; Fore Street. I had quickly made a reservation for a hotel in Portland, not paying close attention to the details.
It was my turn to drive as we entered the Maine turnpike; happy memories of past trips to Maine occupying my thoughts as we sped past marsh land and waterways. My husband put the location of the hotel into the GPS and said: “It looks like we may have a bit further to go, maybe 3,178 miles”. I had inadvertently made the reservation for a hotel in Portland, Oregon! I pulled off at a rest stop and sheepishly made a call to the hotel. The kind receptionist said that this happened more often than one might expect! Luckily we found a hotel in the desired location for a very reasonable price that was not in downtown Portland, but next to the airport. It turned out to be quite decent and also included a great breakfast complete with an omelette station. And, it was only a ten minute drive to downtown Portland- crisis averted. In our topsy turvy crazy world, small victories feel all the more satisfying! After we checked into our hotel, we headed out to Fore Street and joined the daily line that forms at 4:30 PM to get a reservation for that evening. We got a coveted seat and were ushered into a large room that once was a factory with the original old brick walls and high wooden beams.
Friendly servers wear blue jeans with white aprons and you are greeted with a basket of delicious sour dough bread with a dish of excellent soft butter. The bread is from a bakery just downstairs, The Standard Bakery. With a glass of red wine, this could be a complete meal!
Fore Street offers locally sourced food with the freshest fish I have ever tasted; often the daily catch just brought in from down the street!
This evening we shared a salad with wild Maine blueberries, corn, Manchego cheese and chicory. The dressing was a lightly fennel infused olive oil. Eaten with another piece of the crusty flavorful bread and butter, this again could have been a complete meal!
There was much more to savor: in addition to excellent fish, the restaurant is also known for chicken and meat that is prepared on an open wood fired grill. We ordered rotisserie chicken that had been brined in salt, bourbon, molasses and juniper berries. Served with rich and flavorful coarse ground polenta and sauteed collard greens; the chicken was tender and succulent!
I ordered roasted pollack served in a cast iron pan that was topped with tender chunks of lobster, toasted garlic breadcrumbs, fresh corn kernels, mild shishito peppers; surrounded by a peppery fish broth and red pepper ratatouille- a lovely explosion of flavor!
After this meal, we were too full to order dessert, but managed to walk slowly to the nearby Portland Art Museum that offers free admission on Friday evenings!
This little jewel of a museum has been a long time favorite of ours with innovative and creative exhibitions that often feature works of artists with a connection to Maine. This evening, I was drawn to a few pieces of artwork that included a vibrant mosaic like painting by the American Abstract Expressionist artist Lynne Drexler. Born in 1928, she and her husband moved to Maine’s Monhegan Island in the 1970’s where she spent the rest of her life in this beautiful and idyllic location.
“Misting” (1961) Lynne Drexler
We also enjoyed a few works by Louise Nevelson. She was born to Jewish Ukrainian parents who moved to Rockland, Maine when she was a young child. Best known for her striking and bold sculptures, I was particularly drawn to a small painting entitled “Still Life.”
“Still Life” 1933- Louise Nevelson
This day was truly a feast of the senses- we returned to our cozy room looking out over the Portland Jetport sated and content! The next day was spent walking around Portland and we had thought we could fit in a visit to Bao Bao Dumpling House, another favorite. We were sad to learn that they only served dinner and we needed to head back home. But, we learned that they had opened a small cafe that served lunch and is connected to an Asian grocery store in nearby Brunswick, Maine: to be continued in the next installment!
As always, when there is insurmountable trouble in the world, cooking is the tried and true remedy for me. My husband Paul found a recipe for an interesting sounding white bean soup in the NY Times Cooking column and I decided to try it. Easy to prepare and full of flavor, it was a perfect for a chilly weeknight. The first time I made the soup, I used turkey sausage and included the the grated ginger called for in the recipe. I also tried it without the ginger and added left over cubed chicken breast. I preferred this version; the flavors blended together nicely. I hope you enjoy this!
Lemony White Bean Soup (from NY Times Cooking- recipe by Melissa Clark)
INGREDIENTS:
Yield:4 servings
3tablespoons olive oil
1large onion, diced
1large carrot, diced
1bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
1tablespoon tomato paste
¾teaspoon ground cumin, plus more to taste
⅛teaspoon red-pepper flakes, plus more to taste
½pound ground turkey
3garlic cloves, minced
1tablespoon finely grated fresh ginger
1teaspoon kosher salt, plus more to taste
1quart chicken stock
2(15-ounce) cans white beans, drained and rinsed
1cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
Fresh lemon juice, to taste
PREPARATION
Step 1 Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
Step 2 Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
Step 3 When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
Step 4 Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
Step 5 Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
Step 6 Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.
ENJOY!
AND: The “Tree of the Week” has made a comeback; I could not resist this tree!
It is always a thrill to discover and explore new places; it is equally rewarding to return to places that I have visited often. Kite Hill in nearby Ancram, New York is a nature preserve where I have grown to love observing the seasonal changes in the surrounding meadows and hills. In the distance is the outline of the Catskill mountains; a dependable anchor of stability in our turbulent world.
On a bright clear late September day, the brilliant yellow color of golden rod blended with other wildflowers and plants that had started to dry, showing off their rich brown and russet tones.
With cooler days and the turn of the seasons, I have returned to cranking up the heat on the oven and making hearty dishes with bold flavors. I thought about Cafe Miranda for inspiration; a favorite restaurant in Rockland, Maine that closed after 29 years during Covid. I am happy to say that they have recently reopened with a reconfigured structure and a gourmet hot dog stand in front of the restaurant called “The Excellent Dog”! I can’t wait to return!
This eccentric little place, serves creatively made food with bold flavors and fresh local ingredients. The atmosphere is unpretentious and the food is delicious. There is a wood burning oven and many of the dishes are cooked and served in cast iron pans with the vegetables roasted and charred crisply around the edges.
Cafe MirandaFish Chowder- Cafe Miranda
I had an abundance of late summer corn and some lacinato kale. Channeling Cafe Miranda, this is what I came up with:
Crispy Kale with caramelized onions and corn
I caramelized a thinly sliced onion until it softened and turned light golden and massaged pieces of lacinato kale with olive oil and salt; this tenderized the kale. I mixed the kale and corn kernels with the onions, along with dried thyme, ground cumin, smoked paprika and red pepper flakes and cooked the mixture for a few minutes on the stove. I stuck the pan under a hot broiler until the kale crisped up and started to char; quick and delicious! We served this with a small dish of leftover bolognese sauce with green beans and pasta. Along with a glass of red wine, a lovely early fall dinner!
Crispy Kale with Caramelized Onions and Corn
Ingredients:
1/2 bunch of lacinato kale- torn into medium sized pieces and tough middle stems removed.
1 small onion thinly sliced
1 cup corn fresh corn kernels
1 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried red pepper flakes
salt and freshly ground pepper to taste
extra virgin oil
To make Crispy Kale:
In a small bowl, place kale and massage with a bit of olive oil and a few pinches of salt. Massage together for a few minutes- set aside.
In a cast iron or broiler proof pan, heat 2 tablespoons olive oil and add onion. Cook over medium heat stirring often until onions soften and turn a dark golden color.
Add kale, corn and other seasonings. Cook a few minutes over medium heat.
Turn broiler on high.
Place dish under broiler and cook a few minutes until kale starts to crisp up and turns dark in a few places. Turn kale over with a tongs and cook a few minutes more.
A Musician's Travels 