Q and other New York Stories

For those non-New Yorkers, the Q is the just-opened Second Avenue subway. Construction of same has been going on seemingly forever, wrecking businesses along the avenue, adding to traffic congestion in the area and generally driving everyone mad.

The three-stop  new line opened New Year’s Day; as I was going to a party ‘up the line’ I took it. Talk about small worlds: I got off at my stop and ran into people I know. While we chatted we took the very long escalator to the top and ‘ran into’ my (non-New Yorker) older daughter and her significant other coming down the opposite escalator. The Q is what the rest of our ancient subway should look like–clean, shiny, laden with interesting art and pretty nice all around. Sadly, two days later when I took the Q again, soil was beginning to build up although it has a long way to go to match the rest!

The second Q trip took me to the Museum of Art and Design, a truly great venue that doesn’t get enough visitors. I’d planned to go to the  current show’s opening reception but got stuck in traffic so this was my exposure to the current exhibition devoted to the work of five artists.

A work from Crochet Coral Seas

Crochet Coral Seas: Toxic Reef is made up of crocheted yarn combined with plastic trash from the ocean to point up the stress living reefs undergo due to global warming. The exhibit, the work of sisters Margaret and Christine Wertheim as well as other crafters, is gorgeous, colorful and uplifting as well as upsetting when you think of all the junk in our waters. Another work on view is Forbidden Fruit by Chris Antemann who works in Meissen porcelain–I don’t usually think of porcelain as sexy and

Not your average porcelain teacup

lascivious but here it is. Both shows close pretty soon so get to MAD if they interest you. While there, drop into what is absolutely the most wonderful museum gift shop in the city– while very little could be characterized as inexpensive, everything is stunning.

 

On Saturday, during our biggest snowfall  this winter so far, there was a sign- making workshop for the upcoming Women’s March Saturday, January 21 from 11-4. It’s going to be a zoo but it’s a once in a lifetime (let’s hope) thing. There will be similar marches in DC, others US cities and many in other parts of the world; this is the link if you want to sign up and take part:

Not your average porcelain teacup

https://www.eventbrite.com/e/womens-march-on-nyc-tickets-29464021682

 

Were you marching and afterwards could make your way back to my home, I might serve you:

WHITE BEAN SOUP WITH SAUSAGE AND COLLARDS (this amount feeds 6; just double for 12)

 

1 package frozen bulk sausage, thawed

1 medium onion, chopped

2 packages frozen chopped collard greens (or substitute frozen chopped spinach or kale)—do not thaw

2 cans cannelloni  beans, drained, rinsed and slightly mashed

Salt and pepper

1 Tbls. red wine vinegar

Cook sausage and onion in a large pan over medium heat until sausage is all cooked through to brown and crumbled into bits.  Try not to let bottom of pan burn.

Add collard greens or spinach, beans and 4 cups water, season with salt and pepper. (About 1 Tbls. salt –add, taste and add more depending). Bring to a boil, then reduce heat and simmer until soup thickens a little, about 8 minutes. Stir in the red wine vinegar.

 

Serve with crusty bread and a salad. Drink to getting through the next four years.

 

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Verona: Cut the Capulets, Cue the Culture

http://www.gonomad.com/78212-verona-italy-by-myself

Please click above to go to the article on my October trip to Verona, (Venice, second part of the trip, will come later), published 12/09/16 on Go Nomad.

Now for  an accompanying recipe. You didn’t think I’d be nutty enough to give you a recipe for donkey as in the article did you?  These meatballs are easy and can feed a crowd as part of a buffet or a small group as dinner.

moroccan-lamb-meatballs-in-tomato-sauce2

Lamb Meatballs with Spicy Tomato Sauce

for meatballs:

1 onion, peeled and chopped very small

1/4 c heavy cream

2 egg yolks (recipe says extra large but use what you have)

1/2 teaspoon cinnamon

1 teaspoon cumin

pinch red pepper flakes

pinch cayenne pepper (if not around, use a good grind of regular pepper)

2 lbs ground lamb (or the pork, veal, beef mix you can buy to make  meatloaf)

Kosher salt, more freshly ground black pepper

1 c bread crumbs

1/4 c chopped parsley

Heat broiler. In bowl mix onion, cream, egg yolks, cinnamon, cumin, red pepper flakes,  and cayenne or other pepper. Add lamb. Season well with salt and pepper. Add bread crumbs and parsley and combine well. Make meat into balls just a little bit bigger than golfballs.

Grease baking pan with olive oil and put meatballs on it, spacing evenly. Put in broiler and cook, turning once or twice until brown, about 5-7 minutes. Remove from oven.

Make sauce:

28 oz can whole tomatoes

3 Tbls olive oil

dash of rosemary (sprig of fresh; pinch of dried)

1 med onion peeled and chopped

1/4 tsp thyme

pinch cinnamon

1 bay leaf

1/2 tsp white sugar

1/4 c orange juice

3 inch  strip of orange peel with white under part removed.

Chop tomatoes or use blender to chop. Put olive oil in medium saucepan, heat a minute, add rosemary, red pepper, blend.Cook another minute, then add onion, thyme, cumin, bay leaf and cook about 7 minutes. Add tomatoes, sugar, orange juice and peel. Cook about10 minutes over medium-low heat. Add salt if needed.

Pour sauce into a big baking dish (a lasagne pan works fine) that can go into oven. Put meatballs in sauce. Bake at 400 for 15-20 minutes until sauce bubbles and meatballs are cooked through. Serve w feta crumbled on top.  Toast meatballs and Verona in Valpolicella. Or your house plonk.

 

 

 

 

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Belasco, the Bishop of Broadway

David Belasco

David Belasco

The Belasco Theater, 111 West 44th Street, is to my mind, the most beautiful theater in NYC  It was built in 1907; originally named the Stuyvesant  and renamed after Belasco in 1910. David Belasco, known as ‘the Bishop of Broadway,’ (a tad odd for a nice Jewish boy but he loved the appellation and went around in a sort of clerical collar), had the theater built as he wanted it, complete with Tiffany ceiling panels and other Tiffany lights as well as magnificent woodwork and murals.  In 2010 , the theater, which has been owned by the Shubert Organization since 1948, underwent a massive restoration to bring it back as much as possible to the condition it was in when Belasco was alive.

Belasco Theater interior - photo Rick Bruner, New York Landmarks Conservancy

Belasco Theater interior –
photo Rick Bruner, New York Landmarks Conservancy

I had the chance to see the theater inside and out thanks to work as a volunteer with the New York Landmarks Conservancy which gave the coveted Lucy G. Moses Preservation Award to the theater for interior renovation in 2011. The theater is small with 1000 seats and has two balconies so it’s not suitable for all productions. In the company of Thomas Stein, the Shubert project coordinator for the renovation,  we started our visit onstage and then went to view the star’s dressing room which is relatively small but at least it’s a single with its own shower and toilet. As you go up, dressing rooms and accompanying plumbing are more, um, democratic.

 

The  2011 renovation was overseen by designer Francesca Russo who brought  back the cozy ‘living room’ atmosphere Belasco envisioned. Downstairs, a series of murals by Chmielewski depicts scenes from Rienzi, a Wagner opera I’d never heard of, that includes a portrait of a

Lights from Belasco stage, photo Rick Bruner, New York Landmarks Connservancy

Lights from Belasco stage, photo Rick Bruner, New York Landmarks Connservancy

pope with Belasco’s face.

 

 

Lighting was enormously important to Belasco who wanted his productions to have a natural look. Belasco is credited with helping develop modern stage lighting to evoke mood and setting. Beginning in February, 2017, Joe Mantello and Sally Field will be at the theater in The Glass Menagerie. I can’t speak about the production but the theater is glorious.

Here’s a bit of a jump. Among Belasco’s theatrical endeavors was writing Madam Butterfly which was later adapted as the libretto for Puccini’s opera of the same name. Madam Butterfly–Japan–teriyaki salmon, yes? Why not?

salmon

Teriyaki Salmon from Gordon Ramsey

2 piece of fresh ginger, finely sliced

2 garlic cloves, peeled and finely sliced (I’d use one if I used garlic at all)

3 tbsp soy sauce

2 tbsp maple syrup

1 tbsp mirin (rice wine)

Olive oil

4 salmon fillets Sea salt and freshly ground pepper

Put the ginger and garlic into a bowl and mix with the soy sauce, maple syrup, mirin and a drizzle of olive oil.

Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them. Cover with film (as in Saran wrap)  and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes.

Put a large frying pan over a medium heat and add a dash of oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3–4 minutes, basting with the sauce so that the salmon is well coated. Add a splash of water if the sauce is too thick.

Serve the salmon fillets on individual plates, spooning over any teriyaki sauce left in the pan.

Belasco was a stickler for detail so perhaps you’d like to summon his ghost,(said to have haunted the theater until Oh! Calcutta played there), and serve sake with dinner. No? Your call.

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Learning from The Bard

shakespeareI’m taking a course at Hunter College called Shakespeare’s Heroines. Hunter is a wonderful resource, (and handy– only a few blocks away from where I live), although they don’t make it easy  to register as what’s known as a ‘senior auditor.’ My sense is they offer this ‘perk’ because, as part of the CUNY system, they have to.hunter

The professor, who shall go unnamed, is a treat, reminding me in the best possible way of some of my Vassar teachers. Not a kid, this woman also teaches at PACE and Montclair State University in NJ–something like six or seven different courses overall, which seems like an incredible load –yet somehow manages to keep it all straight.  Years of experience probably help. She’s well-informed, has a sense of humor and  structured the Hunter course so the students learn how to write a research paper using  resources like the New York Public Library for the Performing Arts and learn to understand Shakespeare as theater.

One of the course requirements is seeing one of the Bard’s plays live and in person and documenting attendance.  Early in the season I ran into a young classmate, (an actual, matriculated student), at a presentation of Measure for Measure at Bryant Park.  Never measure-playbillone of my favorite works, this offering was not enhanced by the addition of a “minstrel,” i.e., an overall-clad guy who played the banjo with accompanying bells on one ankle as well as a noisy party behind the stage that looked like a lot more fun than watching Isabella and Claudio. Each actor in the play had elected to speak in a different dialect, several vaguely Southern, and the whole was a mish-mash of styles. The good part: it was free and I saw it with friends.

 

Taking a course now is a big departure from back in the day. I mostly do the required reading (a play a week plus several critical works) but don’t deal with either papers or exams. In some ways, age does bring privileges.

This recipe has nothing–zero-zip– to do with Shakespeare but it does require (a little) measuring. It works well for serving to a group and can be frozen for later use. The original came from Sam Sifton in the NY Times a few weeks ago. I modified it for ease; it’s probably not as good as Sam’s version but quicker and would have been even more so had I put my blender together correctly and not had a sauce explosion that set me back a good half-hour.

tet-2

Chicken Tetrazzini (modified from Sam Sifton, New York Times)

 

This is a link to the original recipe: http://cooking.nytimes.com/recipes/1018335-chicken-tetrazzini

 

1 ounce dried porcini mushrooms

3 or 4 cremini mushrooms (or not; I thought they’d make a nice addition)

1 ½ cups chicken stock, (Sam suggests homemade or low salt–guess which I used?)

1 tsp cayenne (original recipe calls for several kinds of chilies requiring seeding, cooking, peeling. To decrease the work AND degree of hotness as I was cooking for non-spice lovers, I simply used cayenne. Next time will bump up amount to 1 Tbls or use real chilies.)

1 ½ cups whole milk  (I used 2% and whole would be far better)

3 cloves garlic, peeled and thinly sliced  (or less)

1 medium-size shallot, peeled and thinly sliced

8 ounces grated Cheddar cheese (buy packaged)

1 pound spaghetti

1 store-bought rotisserie chicken, the meat removed and shredded, approximately 1 pound

1 lemon, juiced

Kosher salt and freshly ground black pepper to taste

¼ cup parsley, roughly chopped

Put porcini in small bowl, pour boiling water over them and let them soak. Strain, chop, set aside.

In a medium pot over medium heat combine chicken stock, milk, garlic, shallots. Simmer about ten minutes. Add cayenne, remove from heat and pour into a blender with 6 ounces of the grated Cheddar. Process to a smooth consistency. Reserve.

Heat oven to 400. Cook the spaghetti in boiling salted water in the large pot until just al dente. Drain and rinse under cold water.

Return spaghetti to the cooking pot and toss it with all mushrooms, chicken and lemon juice, then season with salt and pepper. Transfer to a casserole dish, approximately 9 inches by 13 inches (in my house called a ‘lasagna pan’) and pour the reserved cheese sauce over it. Cover with the remaining shredded cheese, place in oven and bake until the cheese has melted and started to turn golden brown, approximately 20 minutes. Garnish with chopped parsley, if you like, and serve.

Not hard, not all that much measuring and delicious. Serve with a good salad and voila, there’s dinner. Pour the wine but skip measuring. These days we need all the alcohol we can get.

 

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Talk to the Animals

st-fSt. Francis is the patron saint of animals. On Sunday, October 2nd, thousands of people and animals of every type gathered at New York’s Cathedral of St. John the Divine for the saint’s feast which includes the annual Blessing of the Animals.  It’s a hoot, or, more correctly, a yowl, bark, snort and whinny.

There were lots of incredibly well-behaved dogs (and a few cats) in attendance, each sporting a red carnation.  Zoe, a Cavalier King Charles spaniel sat quietly behind us; down the row a large lab wagged herself silly;  everyone smiled benignly at the occasional outbreak of barking.

During the event, I had several sneezing attacks which my friend insisted was  a coatimundi allergy.

South American Coati at Iguazu Falls

baby coatimundi

(For those not in the know, a coatimundi is a racoon-esque mammal with a ring-tale.) This particular coati  was among the more exotic animals in the procession that included a camel, cow, horse, kangaroo, goats, hawks, owls, a huge tortoise aboard a rolling dolly, a peacock, rabbits, a fox and other birds and beasts.. The highlight, though probably not for her or her handlers, was when Peggy, a white llama, lay down in the aisle next to our seats and would not be budged. Finally, when the procession traversed back up the aisle and a cow almost tripped on her, Peggy arose and agreed to depart. Clearly, she had other plans for the day.

Peggy, not even remotely interested in marching along

Peggy, not even remotely interested in marching along

 

In addition to the regular service and the animals there were dancers, puppets, music set to sounds of the tundra wolf, humpback whale, harp seal and more. Churches all over bless animals in honor of St. Francis but none does it in more style than St. John’s.

 

Since we spent the day honoring animals, it seems wrong to include a meat recipe. Herewith, something that doesn’t involve anything with a face or a mother:

veg-chili

Chunky Vegetarian Chili (courtesy Cooking Light)

 

Serves 8 (if you want less, decrease proportionately)

1 tablespoon vegetable oil

2 cups chopped onion

1/2 cup chopped yellow bell pepper

1/2 cup chopped green bell pepper

2 garlic cloves, minced

1 tablespoon brown sugar

1 1/2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

2 16-ounce cans stewed tomatoes, juice and all

2 15-ounce cans black beans, rinsed and drained

1 15-ounce can kidney beans, rinsed and drained

1 15-ounce can pinto beans, rinsed and drained

Get out that can opener!

In a large heavy pot or Dutch oven heat oil over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes. Serve in mugs or bowls with a salad, bread,  taco chips or what you will.

Be sure there’s water in your pet’s bowl.  For you, a glass of wine.

 

 

 

 

 

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The Berkshires: From Melville to Mexico

Jacob's Pillow--not me onstage

Jacob’s Pillow–not me onstage

Spent a week in the Berkshires, specifically Becket, MA, home of Jacob’s Pillow.  My rented cottage was only a small step up the bunk I’d shared at camp in Maine many moons ago,  in Sherwood Forrest, an area rife with cutesy, Robin Hood-esque names (Maid Marion Drive, Will Scarlett Lane, etc.), just across the street from a pretty lake.

The location required a tad too much time behind the wheel  as every event was in a different hamlet.  One night I went to Tanglewood, something I’d never thought of as a competitive sport. It is if you picnic on the lawn and return your lawn chair to your car before going into the concert venue. Finding your car after the concert is another sport–I clocked in at one-half hour, a personal best.Tanglewood

 

In Pittsfield to collect a friend I stumbled into the very chic Hotel on North where your breakfast comes in a galvanized pail (God know why you’d want it served that way but it’s probably cute). There’s a very good bar rawbarand restaurant just off the lobby as well as Dory & Ginger (www.doryandginger.com) a wonderful gift shop packed with delightful things to take as hostess gifts (or use yourself.) Cara Carroll, one of the owners and I began to chat and she recommended dinner at the Dream Away Lodge, not too far from the rented cottage, www.thedreamawaylodge.com. Rumored to have been a brothel and speakeasy during the depression, Dream Away is a terrific restaurant complete with  outdoor fire pit and a wildflower meditation labyrinth as well as live music on many nights. Dinner was so good we returned for a second outing.

At Melville’s home, Arrowhead, we learned that “sleep tight” is a holdover from the days of rope beds– as the rope slackened, it required tightening. Didn’t look ultra-comfy regardless. Melville, who had worked onboard whaling ships,  wrote Moby Dick at Arrowhead where he became friends with Nathaniel Hawthorne to whom he dedicated the book. The Melville-Hawthorne friendship was deep but for some reason didn’t last very long.MobyDick

 

It was a great week including meals at the houses of friends in the area.

 

This is a recipe for Mexican Elote which we had as an appetizer at Dream Away  (not their official recipe.)  Make it –it will change the way you think about mayo even if you hate it. In Mexico you get the whole ear of corn; we had it as kernels cut off the cob, mixed with the other ingredients and presented with tortilla chips to dip with.

elote

Mexican Elote

This amount would serve four. For fewer, decrease amounts; for more, increase. It would work fine mid-winter with frozen corn kernels.

4 ears corn, shucked

1/4 cup melted butter (think you could skip this)

1/4 cup mayonnaise

2 Tbs. chili powder

1/2 cup grated cotija cheese (or use feta)

tortilla chips if you’re going to remove kernels and serve as an h’ors doeuvre.

 

Preheat an outdoor grill for medium-high heat. (Note; grilled is better but you can get away with cooking the corn in the usual fashion–it just won’t have that charred taste).

 

Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese, then sprinkle with chili powder. (If you’re going to go the appetizer route, cut off the kernels, mix mayo and cheese, toss kernels and sprinkle chili powder on top. Serve in dish with tortilla chips. (a blast of fresh lime juice won’t hurt either.)

A round of margaritas might be in order but a cold beer, Mexican or not, would go nicely.

 

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Lakeside

19th century Chautaqua audience

19th century Chautauqua audience

Thanks to cousins who own a house on the shores of Chautauqua Lake in Western NY, I had a chance to visit.  The Chautauqua Institution, (always referred to as “the Institution”  with echos of One Flew Over the Cuckoo’s Nest, although it’s not remotely similar),  is a few miles up the road. Originally called the Chautauqua Lake Sunday School Assembly, the Institution was founded in 1874 as an educational experiment in out-of-school vacation learning–with a heavy Methodist overlay. Today, about 7500 people visit during the nine week summer season attending readings, talks, opera, dance, concerts, and other programs.

We went to a talk by writer Lily King describing how she put together her book, Euphoria, Lilya novel loosely based on the life of Margaret Mead. (If you haven’t read it, run, do not walk.) King is in her early 50s with long, blonde ringlets and a joyful, unaffected manner. It had been a while since I read the book– re-reading it was even better. FYI, the Chautauqua book club, more formally known as the Chautauqua Literary and Scientific Circle, began in 1878 making it the oldest continually operating American book group.

The Mikado was playing one evening, a version larded with Chautauqua- specific jokes and references. We went to see it performed in a very old, rather majestic theater.  Another night, my hostess and I heard the Music School Festival Orchestra play a work by Richard Strauss, (yes, the waltz king but this was a tone poem with a title that translates as Alpine Symphony), accompanied by glorious nature photographs projected on three huge screens. Lots of mountains and snow with some bees, animals and plants thrown in as well as views of the planet.

Culture aside, one of my personal highlights was kayaking. Fortunately, the family vessel is very untippable. There I was, paddling along when suddenly the Sheriff’s boat appeared, kayakinquiring via loud- hailer if I had a life vest with me. I didn’t but was close enough to the dock to pull in. Lesson learned.

We ate very well enjoying the bounties of the season. One night my cousin Susie casually produced a cherry pie; this is her recipe.

 

Susie’s Classic Cherry Pie

cherry pie

1 and 1/2 pounds (roughly 6 cups) sour cherries. Use frozen which takes care of the pitting. Squeeze out some of the moisture.

Dust bottom of unbaked pie shell (Pillsbury with no shame) with corn starch or flour and add cherries. Sprinkle 1 1/2 fresh lemon juice on cherries and about 2 tsp. sugar. Dot with butter.

Top with lattice crust (you can undoubtedly find a “how to” for this on YouTube.). Brush top with egg white.

Bake 10 minutes at 425 oven; then 30 minutes at 350. Cool.

Serve with ice cream, crème fraiche or nothing. It’s delicious at dinner and accompanies a cup of breakfast coffee nicely.

 

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More Than Engagement Rings

Tiffany box

The name Tiffany makes me think of robin’s-egg blue jewelry boxes and stained, leaded glass lamps.  I got another think in Boston at the Ayer Mansion, the only surviving residence built and decorated by the master himself, Louis Comfort Tiffany. The house includes exterior mosaics as did Tiffany’s personal residence, lampLaurelton Hall, sadly destroyed in a fire in the 1950s.

 

Tiffany was one of the pioneers in the field of interior design. The house, on Commonwealth Avenue, was built from 1899-1902 for entrepreneur Frederick Ayer and his second wife, Ellen Banning Ayer. Together with his brother, Dr. James Cook Ayer, Mr. A. made his fortune in patent medicines including a little wonder for “chest complaint” that was popular and no surprise– turns out this cure- all was 3% heroin.

Boston Brahmins were appalled by the Ayer house that defied conventional norms, built as it was of limestone and granite amidst other houses of more classic red brick. Ayer went all out for Tiffany’s stained glass windows and a wonderful central light fixture that runs up all five floors. light fixtureThe house had an elevator so that Mr. Ayer, many years his wife’s senior, could be transported to the top floor where he reveled in the sanctuary that was his smoking room. Mrs. Ayer fancied herself an actress; accordingly, the entranceway is shaped like a stage with a proscenium arch and an inlay of a Romanesque temple that gives the illusion of depth.

 

After Mr. Ayer’s death in 1918, the house was taken over and almost wrecked by various businesses until it was purchased by an organization connected to the Catholic Church.  There have been numerous renovations with many ongoing. I was a little surprised that visitors were allowed to touch as we went through but the preservation expert leading the tour seemed non-plussed. If you’re in the area, check out the house; tours  of this National Historic Landmark are available on certain Saturdays and Wednesdays for a $10 donation. To find out about a tour or to rent the mansion for your next shindig, contact ayermansion@gmail.com.

Frederick Ayer and his muttonchop whiskers

Frederick Ayer and his muttonchop whiskers

 

It’s far too hot for Boston Baked Beans and I never liked Boston Cream Pie so here’s a recipe for Lobster Roll from Martha Stewart.  Lobster Rolls are a summer classic and less expensive to make than to buy. Go for it.

 lobster roll

Lobster Roll a la Martha

1 1/2 pounds cooked, shelled lobster meat (about four 1 1/2-pound lobsters), chopped into 1/2-inch pieces

2 tablespoons mayonnaise

1/2 teaspoon finely chopped fresh chives (optional)

1/2 teaspoon finely chopped fresh tarragon or chervil (optional) (I’d omit chives and tarragon but that’s personal)

1 teaspoon fresh lemon juice (or to taste)

Coarse or sea salt

Freshly ground pepper

8 top-split hot-dog buns

1 1/2 tablespoons unsalted butter, melted, for rolls

Stir together lobster and mayonnaise. Stir in chives and tarragon (if using), and lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.

Heat a large heavy skillet or griddle over medium heat until hot. Lightly brush outside of buns with butter; transfer to skillet. Cook, turning once, until golden brown, about 1 1/2 minutes per side. (Heat got to you; skip this step and just brush inside of buns with a little melted butter. Or not.)

Spoon about 1/2 cup lobster mixture into each bun. Serve immediately with a side of crunchy potato chips.

To drink, hoist a tankard of Sam Adams beer.

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Too Marvelous for Words

John Pizzarelli

John Pizzarelli

The first time I heard of John Pizzarelli was at a New Year’s Eve party given by my husband. Somehow the two had met and John, then about nineteen, was persuaded to come play for a pittance. He was wonderful and the guests left happy, raving about his talent.

Fast forward to winter before last when I visited a friend in Sanibel, FL. We went to a benefit where John played and heard the same easy, wonderful style. Afterwards I reminded him about the long-ago party which I’m sure he’d completely forgotten– although he was very gracious at pretending.

Then I had the opportunity to hear John and his quartet last week at Jazz Standard, the club tucked beneath Danny Meyers’ Blue Smoke. imagesHere’s my review just published in New York Arts: http://newyorkarts.net/2016/07/john-pizzarelli-jazz-standard-nyc/  Terrific evening all around–great food, perfect service, wonderful music.

The review mentions the group played Body and Soul, that great jazz standard written in 1930. The song has long been a family favorite, not only because it’s great work but also because my uncle wrote it. Saying this inevitably means someone asks “your uncle was Johnny Green?” No, he was Bobby Sour, one of the lyricists along with  Edward Heyman and Frank Eyton; Johnny Green wrote the gorgeous melody.

Bobby Sour

Bobby Sour

 

“Body and Soul” was written in New York City for British actress and singer Gertrude Lawrence–long before her King and I days.  The song was first performed in the US sung by Libby Holman in the 1930 Broadway show Three’s a Crowd.

 

This is all about classics and since it deals with Blue Smoke, the classic there is barbecued spareribs. This is my recipe for barbecue sauce which turns out terrific ribs.(If you know Danny Meyers you can try to wrest the Blue Smoke version from him.)  I’ll leave you to deal with the actual ribs which are easy especially if you parboil them before grilling (or putting in the oven) to remove some of the fat.

ribs

BBQ Sauce (enough for a full rack and probably more)

1 1/2 cups brown sugar

1 1/2 cups ketchup

1/2 cup red wine vinegar

1/2 cup water

1 tablespoon Worcestershire sauce

2 1/2 tablespoons dry mustard

2 teaspoons paprika

2 teaspoons salt

1 1/2 teaspoons black pepper

2 dashes hot pepper sauce

In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

Make ribs, listen to a John Pizzarelli CD, many available via Amazon or iTunes or listen to this recording of Body and Soul by Tony Bennett and Amy Winehouse (the last recording she made before her death). www.youtube.com/watch?v=_OFMkCeP6ok

 

 

 

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Happy Bloomsday

 

James Joyce

James Joyce

Today, as James Joyce fans worldwide know, is Bloomsday. (If you don’t know, June 16th is when Joyce’s work, Ulysses, takes place.) I’ve been a Joyce fan since, during sophomore year in college, I read it twice, in two different courses.

Thanks to a theatrically-connected friend, I went to the Bloomsday Breakfast, an annual event at NYC’s Bloom’s Tavern. After downing a Bloody Mary (9 AM is a bit out of my usual range but for Joyce…)  we ate scrambled eggs, sausage and hash brown potatoes. Afterwards, smiling and nodding at all those in period costume, we went upstairs to hear readers of  Joyce’s work including Malachy McCourt and his brother Alfie, Colin Broderick, Jim Norton, Charlotte Moore, Terry Donnelly, Brenda Meaney, Fiona Walsh and, to mark the end, Fionnula Flanagan who, as always, read the Molly Bloom sequence that ends in “yes, yes, yes” (part of why the book was considered obscene back in the day.) Tonight, Fionula will read it again at Symphony Space with other Irish talent.

The event is sponsored by Origin Theater, Origin logoan organization that brings “European” playwrights work (largely Irish) to American audiences. Origin also sponsors the annual Irish Festival. Much of their work is wonderful.

Fionula Flanagan

Fionula Flanagan

This is a recipe for colcannon, a mixture of mashed potatoes with greens that can be kale, cabbage or whatever takes your fancy. It goes with anything, especially a glass of Guinness.

colcannon

Colcannon

4 russet potatoes (2 to 2 1/2 pounds), (note to US readers: we call these baking potatoes) peeled and cut into large chunks

Salt

5-6 Tbsp unsalted butter (with more butter for serving)

3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green

3 green onions minced (about 1/2 cup)

1 cup milk or cream (my take on this is that cream is really what’s intended but if you’re watching calories….)

Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil.

Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.

Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens. Cook 3-4 minutes or until greens are wilted and have given off some of their water.

Add green onions and cook 1 minute more.

Pour in milk or cream, mix well, and add potatoes. Reduce heat to medium.

Use a fork or potato masher mash the potatoes, mixing them up with the greens.

Add salt to taste and serve hot, with a lump (the Irish would say a “knob”)  of butter in the center.

Raise a glass to Joyce who never saw a drink he could resist.

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