Travel – Page 3 – A Musician's Travels

Magical Forest Fungi and Mushroom Farro Risotto

*Schiffman Woods Reserve- Alford, Massachusetts*

Late August; the extra rainfall this summer has created an ideal environment for the prolific growth of fungi and mushrooms. Clusters of colorful specimens appear overnight from the rich loamy soil on the forest floor.

On a sunny day, with low humidity and light refreshing breezes, I took off on a solo mushroom expedition. Note, that I do not forage mushrooms to eat, I respectfully am just an observer!

A few years ago we walked on the Saddle Trail in Alford, Massachusetts; I remembered that there were many mushrooms and fungi. I found the trailhead and started off. It was a cool day; the long trek upwards through a meadow and fields was not too hot and at the top, there was a rewarding view with a bench!

The trail continued upwards through beautiful sun dappled woods, but there were few mushrooms and fungi.

Just down the road from the Saddle Trail, I saw a sign for the Shiffman Woods Reserve; a tiny one mile loop around marsh land. I walked slowly, looking downwards, closely observing the ground and I hit pay dirt!

I saw colorful, intricate specimens; one looked like tiny fingers stretching upwards.

According to Wikipedia, the species was first described as Clavaria fusiformis by English botanist James Sowerby in 1799, from collections made in Hampstead Heath in London. The fungus is considered to be edible and is often consumed in Nepal.

Ramariopsis kunzei is reported to being edible with no particular flavor and belongs to a group of fungi called coral fungi. It is found in Britain and Ireland and also parts of North America.

I’m not sure what the next little beauties are; I think I will need to take an expert forager with me on another expedition!

A tiny maple leaf on the ground was a sign that fall is not far away.

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

I was thinking about the excellent risotto that we had in Iceland after a concert and wanted to recreate the dish. I decided to use farro instead of arborio rice, the usual ingredient for risotto. Farro is less starchy and the result was not as creamy, but delicious. I had been hoarding a bottle of sauvignon blanc from the Charles Krug winery that I got on my trip to California last March. Alone, the wine was crisp, fruity and clean; added to the dish, the flavor sang through!

I sauteed some chicken breasts and deglazed the pan with more of the white wine. Served along with glazed tarragon carrots, broccolini and of course glasses of wine, we had an excellent feast!

Mushroom Farro Risotto

Ingredients:

1 cup farro

1 cup chicken broth (use more if necessary)

1/4 cup white wine

1/4 cup grated parmesan cheese

freshly ground black pepper to taste

handful finely chopped parsley (I use Italian parsley)

1/4 teaspoon dried ground sage

2 small shallots finely diced

6-8 button mushrooms (any variety is good)- sliced into small pieces

3-4 shitake mushrooms- sliced into small pieces

1 tablespoon extra virgin olive oil

To Make Risotto:

In a medium sized pot, heat olive oil.

Saute shallots until they soften, do not brown.

Add mushrooms and saute over medium heat until they release their liquid.

Add farro and stir with other ingredients.

Pour in wine and cook until all of the liquid evaporates and then add about a 1/4 cup of the chicken broth at a time. Add the sage. Cook over low heat, stirring occasionally until almost all of the liquid is absorbed. Keep adding liquid until the farro is softened, but not gummy. You may need to add additional chicken broth. Stir in the parmesan, black pepper to taste and before serving, add chopped parsley. Adjust the seasoning- I did not add salt because the chicken broth was salted. This dish requires a bit of patience, but is well worth the effort, and you can always enjoy a glass of wine while cooking!

ENJOY!

HAPPY LATE SUMMER!

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

A Return to Iceland with Hevreh!

Last summer I had the wonderful opportunity to travel to Iceland. Not knowing quite what to expect, I was delighted by the stunning scenery, warm welcoming people and the delicious food!

This year, my group Hevreh Ensemble was the recipient of a generous donation and along with grants from Hofstra University, we thought that another tour might be possible. Iceland came to mind and I started to reach out to various concert venues. Iceland has a total population of under 400,000; but I had discovered that the Icelandic people are art and music lovers.

We received an invitation to perform for a concert series in the far north of Iceland in the small fishing village of Seydisfjordur; The Blue Church Summer Concerts, and from this, the rest of the tour started to fall into place!

We started the tour in bustling Reykjavik; it was a pleasure to return to Iceland, to be able to show the group familiar places and to make new discoveries. Our accommodation at Hotel Reykjavik Centrum was just two blocks from our first concert at the Reykjavik City Library.

After a “restful” night on the plane….

We arrived early the next morning, much too soon to check into the hotel. I enjoyed watching the jet lagged faces of the other group members slowly light up with pleasure as we strolled down the quaint streets.

They remarked that this was quite unlike any other place they had ever been. I remembered a wonderful bakery called Bakabaka a few blocks away and it quickly became a group favorite. We happily tucked into plates of creamy scrambled eggs with wild mushrooms, fresh crusty sour dough bread with plenty of coffee and the Swedish cardamom buns that I dreamed about were still on the menu!

Over the next week, we embarked on a whirlwind tour of the entire country; our other concerts were in the northernmost section of Iceland and then on the other coast. We drove long distances, but were rewarded with spectacular scenery; including stunning glaciers.

As we drove through the countryside, there were few cars and many curious sheep!

The Blue Church in Seydisfjordur and the Skaholt Cathedral in Selfloss are both located on important historic and religious sites and as I entered these sacred buildings, I felt a deep sense of spirituality and peace.

It was a wonderful experience to bring our music to new audiences. I watched the fascinated faces of the eager and interested concert goers as they listened to the gentle sounds of the Native American Flutes that we play and the stirring and powerful Shofar.

Before our concert at the Blue Church, our pianist Adam Morrison warmed up on the magnificent Steinway B piano. He kindly gave me permission to include this video:

And then, of course, there was the food! I had asked our group members if they would like to visit a few of the restaurants that I had enjoyed on my last trip. The expected answer was one of quick approval!

The night we arrived in Selfloss, we went to a favorite restaurant that I had visited last summer; located in the oldest house in the village, Tryggvaskali is also purported to be haunted!

The atmosphere was charming and the food was just as delicious as I had remembered with the freshest fish possible. I enjoyed an artful presentation of roasted monkfish with carrot puree, crispy kale, roasted carrots and apricot chutney; the flavors a perfect blend of sweet and savory.

For dessert, we all shared not too sweet salted caramel mousse, topped with watermelon sorbet and crunchy bits of granola; perfect after a long day of driving! This being summer in Iceland, the sun was still high in the sky as we arrived at our hotel at 9:30 PM!

Part of the joy of traveling is discovering small off the beaten path restaurants and cafes, often quirky and eccentric. The Filling Station in the small fishing village of far north Seydisfjordjur was decorated with contemporary art, colorful tables and chairs and served hearty fresh organic food.

On the days of performances, I make sure to eat something light that will also give me energy and focus during concerts. After a morning concert for the local Seydisfjordur Retirement Home, I had an excellent bowl of coconut curry soup and avocado toast at the Filling Station.

Then, I had to make sure to have another light meal before our evening performance at the Blue Church. Just down the street from the church was a delightful small inn called the Hotel Aldan. I ordered a plate of grilled vegetables with goat cheese; along with fresh whole wheat bread and butter this was perfect. Ah, the life of a traveling foodie musician!

After concerts, we are usually starved and also ready for beer! Just across the street from our hotel The Blue Fagrilundar in Selfloss was a charming family run restaurant called Mika. This is where we went after our concert at the Skaholt Cathedral.

All of the group ordered wild mushroom risotto that was topped with succulent and crispy roasted chicken with a side salad of arugula lightly dressed with lemon. Along with tall glasses of local Icelandic beer, all was perfect in the world!

Our concerts were finished and there was one more major treat that I wanted to show everyone; a visit to the thermal hot springs; Krauma. Located about 1 1/2 hours from Reykjavik, it was un touristy and filled with hardy northern Europeans.

A heady artic blast of air met us as we stepped outside from the showers, but as we sank into a pool of hot mineral water, the warmth enveloped us and it was heavenly!

It’s never easy to travel and the added stress of concert tours can be challenging. As group members become collectively fatigued, tempers can flare. Somehow, all is managed, often by a calming comment by one of the others and then peace will prevail. After tours, what remains are fond memories of our shared experiences.

The last night in Reykjavik, I made a reservation at the Public House Gastro Pub, an excellent restaurant with small tapas like plates that can best be described as Icelandic with an Asian twist. It was one of my favorites from last summer. We ate our fill of delicious creative morsels that included pickled beet root on a cracker with goat cheese, truffle mayo, figs and pico de gallo and crispy Icelandic doughnuts filled with tender beef cheeks with apricot chutney. This dish was a play on a popular Icelandic dessert called Love Balls also known as asterpungar loosely translated as love testicles! An incredible meal that was the perfect ending to a wonderful tour!

*Midnight view from hotel room in Seydisfjordur!*

I hope that you enjoy our adventures! HAPPY SUMMER!

Spring in Sonoma/ Music and Foodie Explorations: Part 1

Under the auspices of a generous Professional Development Grant from Hofstra University, I recently traveled to California to meet with the legendary jazz oboist, Paul McCandless. I have listened to his lyrical and soaring improvisations for many years with the group Oregon, The Paul Winter Consort and countless other groups. I was thrilled to have the opportunity to meet together in person.

Reed maker extraordinaire Chris Philpotts and excellent English Hornist with the Cincinnati Symphony had given me Paul’s contact info.

Not sure what to expect or how our sessions would develop, I took a deep breath and decided to plunge into the experience with an open mind and much humility.

I was accompanied for the sessions with my dear friend Carol who is a gifted and talented visual artist. She offered to take pictures and videos and to take notes. As Paul opened the door to his beautiful warm home, I immediately sensed his gentle and intelligent nature. He had set up two chairs next to his bass clarinet and soprano sax and I realized that his intention was to share his knowledge with me. I took out my oboe and he asked me to improvise a simple melody. Over the next two days, he offered tips and advise on the art of improvisation and how he envisioned the use of the oboe as a jazz instrument. His comments were always carefully phrased, insightful and full of useful intention. I came away from our sessions together invigorated and motivated. I will always treasure this short time that we spent together.

I also enjoyed greatly talking to Paul; discussing our careers in music and sharing stories about teachers from our past. It turns out that we both studied with the legendary oboist Robert Bloom. He played tracks from some of his favorite improvisations, including a piece from a recording that he made with The Paul Winter Consort and the exquisite Brazilian singer, Renato Braz. Listening to Paul’s lyrical and soaring lines along with the singer’s soulful voice was moving and inspirational beyond words.

At some point, almost inevitably, the conversation turned to food. Paul asked where we had dinner the night before and we described the excellent Butternut Squash Gnocchi with sage brown butter topped with crushed Amaretti cookie crumbs that we had a cozy small restaurant in Healdsburg called Spinster Sisters.

As we described the flavor and texture of the dish, Paul’s eyes lit up in recognition. His group Oregon had been on a tour to Italy, traveling through the part of the alps that borders Austria and Italy. A local restaurant owner was a fan of their group. To honor the group, he created an entire menu with dishes inspired by some of his favorite compositions; one of the entrees was butternut squash ravioli; a magical blend of music and food!

After our all too short time together, Carol and I set off on a planned foodie exploration in the surrounding Napa Valley.

Our base was the small unpretentious town of Santa Rosa; home of Charles Schultz, the creator of the Peanut’s comic strip. We flew into the tiny Santa Rosa airport, nick named the “Snoopy Airport”; the bathrooms walls were lined with Peanut themed mosaics!

Statues from the Peanuts comic strip were placed throughout the town of Santa Rosa.

One of our favorite lunch spots was a charming plant-based restaurant Little Saint in Healdsburg. We shared an artfully arranged salad dressed with winter citrus and herbs and dressed with a delicate Meyer lemon vinaigrette.

Along with a mug of frothy hot chocolate made with almond milk, I enjoyed a grilled cheese sandwich made with cashew cheddar on crunchy sour dough bread flecked with sea salt; with a side of marinated carrots and spicy home made whole grain mustard it was a perfect combination of tastes and textures!

Carol had an equally delicious black bean burger, but it was the dessert that was the unexpected star of the day. We shared a small vegan chocolate tart made with whipped ganache, almond paste and candied orange. It tasted rich and decadent; hard to believe that no butter, cream or eggs were involved. I asked if it might be possible to get the recipe, the answer was the expected polite “sorry, but, no”!

After lunch we had a short rest at our lovely small hotel, the historic Hotel La Rose built in 1907. The staff was friendly and helpful, the building was charming and full of character, the rooms spacious and clean with the price of the rooms surprisingly affordable.

*Courtyard Hotel La Rose- Santa Rosa, CA*

And then, it was time to head out to our dinner destination, the Glen Ellen Star in the idyllic small town of Glen Ellen which is nestled in the hills of Sonoma Valley. Glen Ellen is the home of the American novelist Jack London, who wrote Call of the Wild. He lived there from 1905 until his death in 1916.

On the way to Glen Ellen, we stopped often to take pictures and to admire the stunning landscape. Because of the long drought that California has endured, the hills would normally be rusty brown. This year in early March, as a result of the abnormal rainfall, the landscape was a verdant green.

The Glen Ellen Star Restaurant was a little gem, with an excellent farm to table menu. We started the meal with a round of freshly baked sour dough bread topped with grated parmesan and served with herb butter.

This along with roasted cauliflower with a sauce of tahini, dukkah (an Egyptian spice blend of nuts,sesame seeds, coriande and cumin) and sunflower seeds would have made a complete meal!

But the menu was too tempting, so we soldiered on and ordered tender roast chicken served over creamy polenta made with sweet red cornmeal.

We managed to find the room to share one dessert; delicate Panna Cotta with salted caramel sauce. It was cool, smooth and not too sweet- a perfect ending to a beautiful day!

I did find a few California candidates for “Tree of the Week. This is one of my very reptilian like favorites!

Part 2 of our California Foodie Exploration coming soon!

HAPPY SPRING!!

Hamlin Bear Trail and Colombian Empanadas!

I am back from my trip to California where I collaborated with the legendary jazz oboist Paul McCandless. It was an amazing and life changing experience and now I am happily sorting through pictures and notes. While I am getting everything organized into what will probably be a two or three part blog, here is a shorter post from this past week.

After my usual Friday commute to teach at Hofstra, I stay over in Manhattan; the next morning I decided to find a new neighborhood to explore. I thought that the Morris Park neighborhood in the Bronx might be interesting. First, I headed up to Columbia University for a delicious breakfast treat at one of my favorite haunts, Community on Broadway between 112th and 113th Streets. I enjoyed the Veggie Scramble: egg whites, market vegetables, with avocado wedges and 7-grain toast served with crunchy home fried potatoes mixed with shredded carrots along with a steaming mug of Earl Grey tea.

Across the street, with views of the imposing Cathedral of Saint John the Devine, is a branch of the excellent bookstore, Book Culture. I was looking for a copy of MFK Fisher’s classic, How to Cook a Wolf and ended up buying sale copies of a collection of short stories by Edith Wharton and Tocqueville’s classic, Democracy in America. At the corner of West 113th is a tiny bubble tea cafe. I ordered a lightly sweetened Chai Bubble Tea with almond milk for later in the day. Fortified, I was ready for my exploration!

Several years ago I traveled on small tours with a flute, oboe and guitar ensemble called Trio Sonata; the group had an old style manager who always offered this sage advice: “When you arrive at your destination, before you go to your hotel or eat anything, make sure that you secure the location!” This directive has served me well, and on this day, the location I wanted to secure was an empanada restaurant in Morris Park that I had read about called La Masa. I found the restaurant and parked my car nearby.

Whenever I go to a new area, I like to walk slowly around and see what catches my eye. The side streets were filled with tidy one and two story homes with a feeling of a solidly working class neighborhood. The main street was lined with small mom and pop businesses; I entered the tiny Morris Park Meat Market and enjoyed listening to the heavy thick New York accents in the easy going banter between the owner/butcher and longtime customers. When the butcher saw me looking at the display case he asked me what I would like to purchase. I was curious about the coils of parley flecked sausages. He described the different kinds of sausage and I said I would return in the near future with my cooler, he said, “Smart Lady”- or as I heard it- it sounded like “Smat laydee!”

Across the street, I saw an Italian bakery that looked inviting; Faglione Brothers.

In the display case, I saw some curious looking crackers; the counter person told me they were called Taralli. I had never seen this particular cracker and asked what part of Italy they were from; they were not sure. I found out later that Taralli is a peculiar Italian bread from the region of Puglia. They were created in the 8th century by poor workers in Puglia from leftover scraps of dough. The crunchy cracker is typically made from just flour, salt, olive oil and white wine. I bought a few to take home and also could not resist a delicious crispy sfogliatelle pastry filled with lemony ricotta- one almost made it home intact!

*Taralli and Breadsticks- Faglione Brothers Bakery*

My next stop was for Columbian Empanadas from the restaurant La Masa. I entered the bright and welcoming space and was greeted by the effusive owner.

I ordered several different empanadas to eat on my way home; chicken lime cilantro, roasted vegetables and shrimp salteados (onions, green pepper and pureed potato). The covering for Columbian empanadas are made from masa corn flour; called masarepa and are deep fried. I took a bag of piping hot empanadas and enjoyed them as I headed home. The cornmeal covering was light, not at all greasy and was crunchy and slightly chewy inside. All of the fillings were delicate and delicious. Just 2 1/2 miles from the New York Botanical Gardens and 2 minutes from the Hutchinson Parkway North, this is a place that I will definitely return to many more times. A great discovery and a few empanadas did make it home for my husband to try!

This particular day, it was sunny with a bright blue sky; spring was in the air! As I neared home, it was late afternoon and there were beautiful clouds- maybe time for a short walk? I turned onto a dirt road that leads to the Hamlin Bear Trail in Sharon, CT and luckily I had my waterproof hiking boots in the car.

I headed down the muddy, very slushy trail, hoping that I would not end the day slipping and coming home covered in mud! After sitting in the car for a few hours, I was rewarded by the fresh cold air, brilliant blue sky and billowy clouds.

A perfect ending for this day!

AND: Here is the “Tree of the Week” which I am proud to say that my husband Paul found this one!

*” I do have a lot to say on the subject”*

California blog coming soon!

HAPPY SPRING!

A Frosty Winter Walk and Spiced Apple/Sour Cherry Cobbler

It’s hard to believe that three years have gone by since the beginning of the pandemic, when we searched for places to walk where we would encounter few other people. My husband Paul had come across an article in an old New Yorker magazine that was about to join the recycle pile. The writer Alan Weisman, who wrote the book: The World Without Us, was waiting out the pandemic at his home in rural Cummington, Massachusetts. He took daily inspiration from his walks at the bucolic William Cullen Bryant Homestead in Cummington.

We decided to seek out the site and discovered a place of great natural beauty; it had a timeless air of peace and solitude. Since then, we have returned countless times during all of the seasons. One of our favorite trails is the Sugar Bush Trail that winds through an old maple sugaring farm. A few weeks ago, we bundled up to take a walk there on a cold and frosty day. At the beginning of the trail one of Bryant’s poems is posted- “Stranger, if thou hast learned a truth which needs no school of long experience, that the world is full of guilt and misery and hast seen enough of all its sorrows, crimes and cares. To tire thee of it, enter this wild wood and view the haunts of nature. The calm shade shall bring a kindred calm.”

So fitting for our time with the devastation in Turkey and Ukraine and our current climate of political divide and mistrust. Nature continues to be a balm for the soul!

Make a cup of hot tea and join us on a virtual walk through the woods!

And as always, thinking about food and particularly cooking and dreaming up delicious combinations of flavors is centering and calming.

I have been using a vegan recipe for spelt biscuits from Erin McKennas’s Baby Cakes Cookbook for several years; the biscuits make a great topping for either savory potpies or fruit cobblers.

We enjoy fruit cobblers with strawberries, blueberries, raspberries, blackberries and peaches, whatever is in season. Recently Paul asked about mixing cherries and apples and at first, I admit that I turned up my nose at the idea. But, we had a bag of frozen sour cherries in the freezer and I decided to give it a try. I placed the frozen cherries and a few peeled and sliced apples in a medium pot. We have gotten used to desserts without any added sugar, but if you desire a sweeter taste, feel free to add about 1/4 to 1/2 cup sugar to the fruit as it cooks. I thought that some warming spices might be nice; cinnamon and a pinch each of allspice and ground cloves. I cooked down the mixture until the fruit softened and added a slurry of cornstarch mixed with water. The mixture quickly thickened and bubbled up with a lovely aroma and with the addition of vanilla extract it smelled even better. And, it turns out that the combination of cherries and apples was delicious!

Next week I travel to California for a collaboration with the jazz oboist Paul McCandless. I will be accompanied by my intrepid travel buddy Carol and after the sessions with Paul McCandless, we are going on a foodie road trip to nearby Sonoma county; we were lucky enough to snare a reservation at the famous restaurant, Chez Panisse in Berkeley! I have been eagerly reading the menu and lo and behold, a featured dessert is apple and sour cherry Galette! Much more to come from our California culinary adventures…..

Spiced Apple and Sour Cherry Cobbler

Pre- heat oven to 350 degrees

Biscuits:

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

1/3 cup canola oil

1/3 cup hot water

To Make Biscuits:

In a large bowl, combine flours, salt, baking powder. Mix well.

Add oil and hot water, stir to combine and knead mixture gently a few times with your hands.

Filling:

Ingredients:

3-4 large apples peeled and thinly sliced

8 ounces frozen sour cherries (a mixture of sweet or sour cherries is fine)

1 teaspoon cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1 teaspoon vanilla extract

2 tablespoons cornstarch mixed with about 2 teaspoons water- more if needed.

Make the Filling:

Place frozen cherries in a medium sized pot and cook over a low heat until cherries soften and start to release a bit of their juice.

Add apples and cook mixture until apples start to soften slightly.

Add cornstarch mixture and whisk mixture until it thickens and the cornstarch turns clear. Stir in vanilla.

Place mixture in bottom of a baking dish and form biscuits on top.

Bake about 40 minutes until filling bubbles up and biscuits brown nicely.

Serve with vanilla ice cream if desired.

ENJOY!!

AND: Here’s the Tree of the Week

“It’s really cold out here, but the sun does feel good!!”

STAY WARM AND SAFE!

Plum Torte and Jackson Heights

The past week was one of minor miracles. My husband recovered quickly from covid and knock on wood, I never succumbed! I have to confess that I was rather glad when it was time to commute to New York to teach at Hofstra; escape from the germ zone!

As a treat to Paul, I thought I would bring some Indian takeout back home; this would give me the opportunity to explore the vibrant Indian community in the New York City borough of Queens. I had heard about the neighborhood for years, but never had chance to visit the area.

A kindly cab driver motioned me into a parking spot that he was leaving and I took a picture of the street signs; no getting lost this week! From this point of reference, I started to slowly walk around the neighborhood, taking in all of the sights.

As I neared the entrance of the subway at 74th Street and Roosevelt Avenue, I was met by the sounds of popular Indian music blaring from a loud speaker in front of a store. As people pushed by me on all sides, I felt as if I could be in the middle of a bustling and vibrant movie set!

Enjoy this short video in front of the 74th Street subway station!

There were many thriving family businesses and clothing stores that displayed bold colorful fabrics.

The streets were lined with small grocery stores selling a wide variety of Indian spices, dals & grains and outside the stores, exotic vegetables were displayed on stands including Thai eggplants, small round purple eggplants, Bengali squash, gourds, and heaping boxes of hot green chilies. As I walked slowly through the neighborhood, a delicious aroma of garlic and spices wafted through the air.

There were numerous cafes and Indian pastry shops with enticing displays of sweets.

The colorful and fragrant small desserts were like eye candy; I succumbed and selected a few small pastries to sample on the way back home.

I discovered that Jackson Heights is also one of the most culturally diverse neighborhoods in the United States with over 167 languages spoken, including Mexicans, Ecuadorians, Columbians, Argentinians, Tibetans and Nepalese. As I walked down the streets and looked at all of the different faces of the people, I sensed the beautiful mix of cultures with everyone seeming to comingle peacefully!

I started to look for an Indian restaurant to order our takeout dinner and was distracted momentarily by a display of colorful cakes in the window of a Mexican bakery and of course I had to go inside. The counter person was a lovely young woman who proudly showed me the different breads , cakes and pastries.

Just down the street I saw a Tibetan restaurant that looked interesting and decided that maybe some momos (Tibetan dumplings) would be good instead of Indian food. I made a rather large order to take home along with a few other dishes. Often my instincts are on the mark when choosing restaurants, but alas not in this case. The food was greasy, lacking in flavor & the momos were filled with tough pieces of meat. So, this restaurant will remain nameless! The good news is the I will definitely make more trips to Jackson Heights and I know the next time I will find great Indian or Tibetan food!!

Back in the car, heading home, I took out one of the Indian pastry treats and took a bite. The flavor was delicious with hints of cardamom, but shockingly sweet and it made my teeth ache; time to think about a dessert that was guilt free but also delicious!

In my blog, I made a decision not to dwell on health issues, but I will make an exception for this post. More then 15 years ago my husband was diagnosed with Type 2 Diabetes and this caused us to make major changes to our diet. You may have noticed that many of the dessert recipes in my blog are made either without sugar and if a recipe needs a sweetener, I use either small amounts of monk fruit sweetener, stevia, or coconut sugar; all with a very low glycemic index. I find that now when I taste recipes that use regular sugar, they taste way too sweet and I enjoy the fresh taste of apples and berries without sweeteners.

Recently, I reinvented a plum torte that was made famous by the NY Times food writer Marian Burros. The original plum torte is rich and buttery and very sweet. For my guilt free version, I used the same batter that is in my Apple Strawberry Ginger Crumble Tea Cake, with the addition of almond extract and for an extra treat, I made a glaze for the top of the torte with a small amount of honey that I microwaved with cinnamon. You could also use sliced apples or apricots when they are in season. I hope you enjoy this recipe!!

Plum Torte

Ingredients:

2 cups whole wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup monk fruit sweetener

1/4 cup coconut sugar

1 teaspoon salt

1 heaping teaspoon cinnamon

1 teaspoon almond extract

1 egg

1/3 cup canola oil

3/4 cup unsweetened vanilla soy or almond milk

10-12 Italian plums or you can use sliced apples or apricots in season- cut plums in half and remove pits.

Glaze:

1 tablespoon honey

1 teaspoon cinamon

stir together honey and cinnamon and microwave for about 30 seconds until honey becomes liquid.

Pre heat oven to 375 degrees

Lightly butter a tart pan or large pie dish.

To make cake batter:

In a large bowl mix together the flour, baking powder, baking soda, salt, monk fruit sweetener, coconut sugar and cinnamon.

Add egg, vanilla, canola oil, soy or almond milk and mix together just until the batter is smooth.

Pour batter into the prepared baking dish and place plum halves cut side down in a decorative pattern over batter.

Drizzle glaze over top of the batter and fruit.

Bake until fruit starts to bubble and a cake tester comes out clean, about 30 minutes.

ENJOY!!

This fall I have been watching a spider outside of my study window. It distracted me nicely as I avoided working on my oboe reeds! I was fascinated to watch how during stormy weather or heavy rain, the spider would retreat to a corner of the window and the web would be torn apart. When the weather cleared, the spider would slowly climb back out, repair it’s web and carry on; much like the resilience that our fragile democracy has recently exhibited!

AND: Here is the “Tree of the Week”!

HAPPY THANKSGIVING!!

Foodie Heaven, Continued: Iceland Part 4

*Tryggvaskali Restaurant- Selfloss, Iceland*

On the second night of our Iceland adventure, we had dinner in the small town of Selfloss about an hour from Reykjavik. The charming Tryggvaskali Restaurant is housed in a historic building that was built in 1880 and since 1900 has been in continually in operation; either as a store, inn or restaurant.

The building even has it’s own ghost. According to local lore: “On September 30, 1929, there was a loud knock on the west door of Tryggvaskála, and when Óli J. Ísfeld, a restaurateur, opened the door, he saw a tall and thin woman with an 8-10 year old child with her. This vision disappeared from the restaurateur as quickly as it appeared. Testified later that it was a maid who was supposed to start at Tryggvaskála that day, but had died during the summer, without it being reported in Selfoss. She had been paid in advance for the work, and throughout the years the staff of Tryggvaskála have felt that they have been helped at times of stress.”

From our table by the window we looked out at lupines hugging the shore of the pristine Olfusa river.

The fish in Iceland was incredibly fresh with many meals featuring either cod or salmon. At the Tryggvaskali restaurant I noticed an unusual appetizer on the menu; whale tataki with garlic soy wasabi and sesame seed. I had to try this, I wasn’t sure when I would have the opportunity to sample whale again! The fish was lightly grilled and similar to sashimi. The texture was a tiny bit rubbery but the flavor was delicate and briny.

For entrees we enjoyed beautiful presentations of pan fried ling cod served with garlic potato salad, grilled corn and honey glazed carrots and salmon with pesto and charred broccoli over barley.

We had many excellent meals, but one simple lunch stands out. We found the Geirabakari Kaffihus totally by accident. Once we left Reykjavik, the landscape changed dramatically, stark and atmospheric with waterfalls cascading down mountains that at one time were covered with trees.

On a cloudy overcast day, we drove down a desolate road and approached the small town of Borgarnes. We were looking for a place to have lunch, not setting our sights too high.

Geirabakari Kaffihus stands next to a few nondescript small businesses, slightly run down around the heel. But when we entered the bakery, we were met by the yeasty aroma of freshly baked goods and the cafe was filled with local people queued up to the counter. Keeping with the plan of the trip to indulge in whatever we wanted to eat, we chose flaky buttery croissant sandwiches filled to the brim with ham, cheese, cucumbers, lettuce and tomato; all covered with a creamy dill sauce. This was accompanied with mugs of rich steamy hot chocolate- simply delicious!

*Geirabakari Kaffihus Borgarnes, Iceland*

Way too soon, our Iceland adventure was coming to an end. On our last day of the trip, we returned to Reykjavik. For dinner that evening we had made a reservation at the Public House, a trendy gastro pub with Asian influences. The best way to describe the eclectic menu would be Asian Tapas. We ordered probably too much food: vegetable dumplings; crispy tacos with roasted beets, goat cheese, fig jam and truffle mayo and grilled lamb kebabs with miso, ginger and pickled cucumbers with sesame seeds. I am not a great fan of lamb, but this was the most tender and full of flavor lamb that I have ever tasted. The spicy and assertive flavor combinations from the various dishes were perfect with mugs of frosty Icelandic beer!

We left a tiny bit of room for two desserts: skyr panna cotta with coconut and salted caramel and strawberries with oat crumble and strawberry sorbet; then it really was time to travel back home!

Many of the restaurants and cafes that we visited offered excellent fish chowders; all unique and equally delicious. What they all had in common is that they were not thick and gluey like some New England fish chowders.

This past week I found myself with a surplus of sweet fresh corn and fish chowder came to mind. I channeled all of the Icelandic chowders that I had tasted and came up with up with a chowder filled with corn, cod, leeks, potatoes, celery and onion; garnished with crisp bits of prosciutto, scallion and parsley. This would also work with shrimp or chunks of salmon. You can also add a few pieces of fresh kale; I was lucky to be given the most tender kale from a friend’s garden. We ate this with hunks of rosemary sourdough bread from the Hungry Ghost Bakery and a salad of fresh greens and local tomatoes with balsamic dressing. A glass of chilled rose would also be lovely with this! Enjoy!

Summer Fish Chowder

Ingredients:

1 /2 pound cod cut into chunks

3 medium red potatoes cut into small pieces

1 onion finely chopped

1 medium leek, rinsed well finely chopped

4 ears fresh corn

2 stalks celery finely chopped

1 teaspoon dried thyme

1 bay leaf

salt and freshly ground pepper to taste

2 tablespoons extra virgin olive oil

few pieces fresh kale torn into small pieces (optional)

For garnish:

a few tablespoons of finely chopped parley

2 scallions finely chopped

1/8 pound prosciutto

2 tablespoons flour

Make Stock:

Bring a large pot of water to boil and add corn. Cook briefly for one minute and remove corn from pot.

With a sharp knife, scrape corn kernels from cobs and place in a small bowl. Put corn cobs back in pot and simmer for about 1/2 hour. Strain liquid and reserve stock.

In a clean soup pot, heat olive oil over and add onions.

Saute until onions soften slightly.

Add leeks and celery- cook for about 3-4 minutes. Sprinkle flour over mixture and combine well.

Add potatoes, thyme, bay leaf.

Add stock- it should come to about 1/2 way up the pot.

Bring to a boil and reduce to a simmer.

Cover pot and simmer until potatoes are soft and then add corn and pieces of fish. Cook only a few minutes, just until fish flakes easily.

Season with salt and freshly ground pepper to taste.

In a small pan heat 1 teaspoon olive oil. Add prosciutto and cook until crisp. Drain on paper towel and break into small pieces.

Add garnishes of scallions, parsley and prosciutto if desired.

ENJOY!

AND: Here is the “Tree of the Week”!

*“It’s safe in here- I’ll just stay a little while!”*

HAPPY END OF SUMMER! STAY SAFE!

Foodie Heaven! Iceland: Part 3

When planning our recent trip, I wasn’t sure what to expect from the restaurant scene in Iceland. I had heard that the food was boring and not very creative; I decided to plan with an open mind and with not very high expectations. What I discovered was a vibrant food scene that has changed greatly in the last few years. We found restaurants that used the freshest, often locally sourced ingredients; the food was creative and lovingly prepared.

The first day of our trip was spent in Reykjavik; we arrived early in the morning and dropped off our bags at the charming Apotek Hotel. We asked the desk clerk to recommend a good bakery and her eyes lit up. She said, “You must try Baka Baka for the most delicious pastries”. We decided early on that for this trip there were no holds barred; we were going to enjoy as much sugar and rich food as we wanted! We headed down the street, walked up a small hill and saw the open door of Baka Baka beckoning to us.

As we entered we were welcomed with the rich smell of coffee and freshly baked pastries. We ordered a yeasty fragrant Cardamom Bun filled with almond paste and enjoyed it with coffee and a pot of herbal tea that had the light delicate taste of currents.

The plan for our first day was to explore Reykjavik and at the the same time try to stave off jetlag. We spent the next few hours walking slowly around the quaint streets and adjusting gradually to the lovely cool windy temperature of 50 degrees F!

The time flew by and we were ready for our first lunch reservation at Hosilo, a small unpretentious restaurant on a quiet side street. The other diners were young Icelanders and as we waited for our food to arrive, we enjoyed listening to the lyrical sounds of the Icelandic language. The food was creatively presented; I started with an appetizer of “watermelon” sushi-cool, rosy slices of fruit in a savory gingery sauce. Expecting the taste of raw fish, my taste buds were jolted awake- a good remedy for my sleepy mind!

I had some of the freshest and most tender shrimp I have ever tasted with house made pasta, basil, tomato and roasted garlic.

It was all bathed in extra virgin olive and served with a slice of crunchy parmesan toast.

We were starting to fade quickly, but thought a walk down the hill to the harbor and to the Harpa Concert Hall might revive us.

Luckily for us, we discovered that there was a short interactive visual installation offered; Circuleight. As we entered a large gallery, we were surrounded by animations that were inspired by eight natural elements: lava, glacier, water, algae, micro organism, flora, basalt, and volcanic gas. If you waved your hand or came close to one of the images, the image would respond to the motion; it gave the effect of the artwork improvising. The installation was accompanied by a score written by the Icelandic composer Hogni Egilsson. I found a place to curl up, leaned against one of the walls and immersed myself in the experience; although I confess, I fell briefly asleep! It was time for a short nap at our hotel.

Just an hour of sleep and we were refreshed and ready to continue on our culinary adventures of the day! For dinner, I had a made a reservation at The CooCoo’s Nest. From our hotel, we walked a few miles to the quirky, newly developed section of the waterfront with art galleries, specialty food shops and restaurants. CooCoo’s Nest was opened in 2013 by Anna and Lucas Keller.

A passionate chef, Lucas is originally from California and trained and worked in Italy. Since opening, the restaurant has gained a loyal local clientele.

It was Taco Tuesday, so we ordered the sampling menu of 3 different tacos that included tequila marinated fish with guacamole, shredded cabbage and spicy sour cream; slow cooked lamb, salsa verde and pickled raddish; and a vegetarian taco with sweet potato, charred broccoli and a spicy romesco sauce. They were delicious and the flavors danced in our mouths.

We ate our dinner outside the restaurant at a picnic table and watched young families strolling by; several of which were licking ice cream cones. Glancing to our right we saw an inviting ice cream shop- well one more treat for the day!

An interesting flavor was listed on the wall that looked very similar to my last name- “Danskur lakkris”. I asked for a taste and the young clerk told me that the flavor was Danish licorice. Very nice, but I settled for a double dish with dark chocolate and lemon ginger crunch and then enjoying our ice cream, we walked oh so slowly back to our hotel; the sky still bright blue in the late evening. Shortly after we returned to our room we fell into a deep slumber!

Thus ended our first day in Reykjavik. Coming soon…. one more Icelandic blog detailing the other food highlights of our trip; some from restaurants where the food was simply but expertly prepared in lovely peaceful settings.

*Silfra Restaurant- Nesjavellir, Iceland*

AND: Here is the “Tree of the Week”!

HAPPY SUMMER-STAY SAFE AND COOL!!

Iceland: Part 2/ Geothermal Baths and Icelandic Brown Bread (Rugbraud)

*Deildartunguhrar Geothermal Spring- Borgarnes, Iceland*

Late last winter, when we started to plan our trip to Iceland, the thought of soaking to our heart’s content in a hot thermal pool was the balm that got us through the dark days of the latest omicron wave. And here we finally were, peering into the largest thermal spring in Iceland at the Krauma Baths in Borgarnes, Iceland!

Krauma Thermal Baths is one hour from Reykjavik and next to one of Europe’s most powerful hot springs. With a temperature over 212 F; the water bubbles vigorously up from the earth. In the above picture, my intrepid travel buddy Carol is obscured by steam from the spring.

We walked up a path to the thermal baths and the gracious attendant ushered us into sleek contemporary changing rooms where we showered and changed into our suits. As an added treat, we had reserved fluffy white robes. There were several pools heated to different temperatures; around 39 C / 102F.

At the present moment, during the most recent heat waves and climate change woes, the thought of submerging my body into a hot tub, is not at all appealing! But, stepping outside in a wet bathing suit with an outside temperature of 50 Degrees and a stiff artic wind blowing, it was an amazing feeling to slowly sink into a hot thermal pool; all tension melting slowly away. This was not a touristy site; small groups of hardy North Europeans were enjoying tall glasses of frosty beer while soaking in the pools. After one sip of beer, I believe I would have drowned!

I did make somewhat of a thermal spa faux pas; I saw a smaller pool with no other guests in it and thought the privacy would be nice. I climbed in eagerly and then let out a bit of an uncouth yelp; the water was ice cold. I realized too late that this was the pool to use after exiting from the sauna!

Krauma is open year round; I love this picture of brave souls in the winter enjoying the hot springs! An image that is a good antidote to our current high temperatures!

After we soaked to our heart’s content, I mentioned to Carol that I believed I was “cooked” and ready to return to earth! Our next stop was to our lodging for the night, a charming unspoiled B&B nestled in the hillside; Hotel A, in nearby Kirkjubol, Iceland. We had a lovely dinner, more to come about this in the next blog. The next day at breakfast I noticed a dark brown bread on the bread board and added a slice to my plate along with fresh fruit, a bowl of skyr and smoked salmon. I spread the bread with fresh blueberry jam and it was delicious. The bread was hearty, slightly sweet and full of flavor. I asked the young desk clerk about the bread and he immediately looked it up online for me and printed a recipe. Originally Icelandic Brown Bread was steamed in a thermal pit overnight. When I returned home, I looked at several online recipes and decided to try a recipe from King Arthur Flour. Some recipes require baking the bread all day in a low oven or in a slow cooker. The King Arthur recipe called for 2 hours in the oven. I decided to try this method and modified the amount of sugar. I replaced the honey in the recipe with a small amount of Agave Nectar and used a smaller amount of dark molasses for flavor and color. And, the bread was very easy to make! The recipe calls for baking powder, baking soda and buttermilk and there is no yeast or rising time involved. The texture of the bread improves greatly after a day and was delicious sliced and toasted; spread either with butter or jam. The bread would also be lovely with smoked salmon and dill or other savory toppings.

ENJOY!!

Icelandic Brown Bread

Ingredients

4 1/2 cups stoneground dark rye flour ( I used Bob’s Organic Flour)
2 teaspoons salt
1 tablespoon baking powder
3/4 teaspoon baking soda
2 cups buttermilk
1/4 cup agave nectar
1/8 cup molasses

Instructions

Preheat the oven to 325°F with a rack in the center position.
Weigh flour or measure it by gently spooning into a cup, then sweeping off any excess.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
In a separate bowl, whisk together the buttermilk, honey, and molasses.
Pour the wet ingredients into the dry ingredients, stirring to combine.
Transfer the batter to a lightly greased 9 inch loaf pan and smooth the top. Cover tightly with foil.
Bake the bread for 1 1/2 hours. Turn off the oven and remove the foil from the pan. Leave the loaf in the turned-off oven for another 15 minutes, then remove from the oven and turn out of the pan onto a cooling rack.
Cool completely before slicing thinly and serving with butter or your favorite savory toppings.
Store leftover bread tightly wrapped at room temperature for several days. Freeze for longer storage.

AND: Here is the “Tree of the Week“!

***“How long do we have to wait for the Brown Bread??”***

STAY COOL AND SAFE!

Iceland Part 1: Lupines and Blueberry Skyr Pie

I was convinced that something would prevent my friend Carol and I from traveling to Iceland. At the last minute, either my husband or I would get Covid or some other emergency would come up; but the heavens smiled in our favor and as the plane lifted up into the clouds, Carol and I held our hands tightly together and said, “We did it”!!

So many choices and things to write about the trip. I have decided to write a three part blog. The second post will be about geothermal pools, volcanos and the Icelandic brown bread that I am going to attempt to bake. The third post will be a foodie’s delight; a road tour of the restaurants and cafes that we visited- even with all of the hiking and walking that we did, I managed to put on a few pounds!

With all of the disturbing events in our world, I hope you enjoy the next few entries as a brief respite!

We spent the first two days of our trip in quaint and charming Reykjavik and could easily have spent a week there walking around interesting neighborhoods, visiting museums and enjoying excellent restaurants and cafes.

After our stay in Reykjavik, we headed out in our rental car, about a 3 hour drive along the coast to the western peninsula towns near Anarstapi. I was not prepared for the breathtaking and unusual landscape.

Brilliant purple lupines lined coastal inlets and mountainsides.

Volcanic rock looked as if it was tossed randomly in the fields.

Often, we were the only car on the road with sheep slowly crossing the road.

So many things to share; a hike between the two small towns of Anarstapi and Hellnar stands out. From our cozy lodging, Fosshotel in Anarstapi, we walked to the trailhead for a 4 mile hike along the sea cliffs. The rocky path, high above the ocean, was strewn with volcanic rock.

Wildflowers dotted the rugged landscape with the cries of seabirds reverberating from the cliffs.

The air was bracing, clear and invigorating; my four layers of sweaters and winter raincoat a perfect match for the sudden blasts of artic air- and this was in July!!

At the end of the hike, there was a treat awaiting us; the path led up a small set of stairs to cozy and atmospheric Cafe Fjoruhusio. The tables were covered with embroidered place settings with patterns of tiny wildflowers. The air smelled of coffee and fresh baked pastries; cinnamon mingling with butter and chocolate.

An outside deck overlooked the cliffs and the ocean.

Sykr, Icelandic yogurt, appears in many dishes. After securing a lovely spot on the deck, we ordered a piece of Blueberry Skyr Cheesecake. I am normally not a big fan of cheesecake, but this cake was light, full of tangy flavor and had a blueberry topping; irresistible! Just a few bites were all I needed; any more and I don’t think I would have felt light footed enough to make the return trek back over the craggy and rocky trail to our hotel!

That night we had a delicious dinner at the Fosshotel and since it does not get dark at all this time of year, we were able to take one more small walk at 9 PM. Just down the road, we saw a small weather beaten church; it looked like the metal structure had withstood many storms. Next to the church was an ancient graveyard overlooking the sea.

There were hours of daylight left, but shortly after returning to our room, we fell into a deep sleep. I woke briefly in at 3:00 AM and the sun was still shining brightly!

More to come………

We made it back safely home, without incident and knock on wood, no Covid! As we entered the customs hall at Newark, I was expecting to be met by throngs of sweaty, exhausted travelers. There were at the most 20 people in line. Amazed, I asked the elderly African American guard: “Where are all of the people”. He remarked dryly, “Don’t ask questions, just pray to G-d!!”

During the trip, we enjoyed desserts, ice cream and treats with abandon. After all, we did not want to miss out on anything! One day, we had three desserts (although we did share them)! Back home and to reality, I was thinking fondly about the rich Skyr cheesecake that we devoured happily. I decided to create a version with no refined sugar, healthy and guilt free. I perused a few online versions and here is what I came up with. I made the crust from whole grain flax crackers rather than sweet graham crackers and sweetened it with a bit of coconut sugar. I added a handful of toasted walnuts and some lime zest and instead of butter used a vegan butter substitute, although melted butter would also be fine.

For the filling, I used plain lowfat skyr (I used the Siggi brand) and added some pureed wild blueberries. The best part was the substitute for whipped cream. Here is a bit of kitchen magic: I put a can of whole fat coconut milk in the fridge overnight and the next day opened it and scooped out the solids. Beat together with monk fruit sweetener and vanilla, it miraculously morphed into what looked like whipped cream and it was delicious!

Blueberry Skyr Pie

Ingredients:

Crust:

12 Back to Nature flax flatbread crackers

1/2 cup toasted walnuts

1 teaspoon cinnamon

2 teaspoons lime zest

3 tablespoons melted butter ( I used Kite Hill plant based butter)

1/8 cup coconut sugar

Filling:

1 cup Wymans wild blueberries

2 cups plain low fat skyr

1 can full fat coconut milk ( refrigerated overnight)

1 teaspoon vanilla

1/4 cup monk fruit sweetener

1 cup fresh blueberries

To make pie:

In a small saucepan place blueberries and slowly bring berries to a boil. Reduce to a simmer and cook until berries release their juice and berries soften. Place berries in a fine mesh strainer over a small bowl and press down on solids. Refrigerate until cold.

Make pie crust:

Pre heat oven to 350 degrees

Place crackers and toasted walnuts into the bowl of a food processor. Process until crackers and walnuts are finely ground. Place in a bowl and add cinnamon, lime zest and coconut sugar. Mix well and then add melted butter. Stir well and place mixture in the bottom of a pie pan. Pat firmly and place in oven. Bake about 8-10 minutes until crust is lightly brown. Remove from oven and cool completely.

Make whipped coconut:

Open can and carefully remove the solid coconut from the top of the can. Place in a mixer and start to slowly blend. The mixture will start to lighten- add the vanilla and monk fruit sweetener and beat on a high speed until mixture resembles whipped cream. Set aside.

Place skyr in a large bowl- slowly fold in whipped coconut mixture and then carefully fold in strained blueberries.

Place mixture in pie crust and smooth over evenly. Decorate with fresh berries and refrigerate for a few hours or overnight. We liked this light dessert so much that we are bringing a tartlet version to our friends in Boston as a house gift this week!

ENJOY!

AND: Here is the Icelandic Tree of the Week from Reykjavik!!

*“Glad that I could appear in the blog all the way from Iceland!!”*

HAPPY SUMMER!