Cuisine of the Month

I'm contemplating sticking to one cuisine per month, just as an experiment. There's so much variety in each culture, as well, so I don't feel as if I'll be limited in my choices.  I posted this idea on FaceBook and received quite a few interesting responses.

Food and music connection, du jour...in the 1980's I performed or presented 16 original compositions (mine) @ Weill Hall @ Carnegie Hall. After each performance we would wend our way to the Russian Tea Room where we had our usual banquet seating. The Vodka was presented on crushed ice and the blinis were quite good.  Personally I never mixed high end caviar with anything.  And yes, I did bring along my mother-of-pearl spoon.  I'm a damn purist.

Omnivoracity

Actually I have no idea if the title word is authentic or a simply a word of convenience.  However I'm sticking to it.


I've never cared to follow any particular cooking/food style or regimen but several times a week I find myself cooking or ordering a vegetarian meal. Tonight's menu is, in fact, one of those times.


I'm preparing a vegetable lasagna using fresh zucchini, a variety of mushrooms, artichoke hearts, garlic and  onion and slowly roasting them in good olive oil, salt and pepper.  It's quicker to just add them to the cheese and pasta mixture but roasting just makes it so much more delicious.  When the veggies are finished I'll ladle into the baking pan some fresh tomato sauce, add some fresh lasagna noodles and alternate layers with ricotta, mozzarella, shredded parm, then add some of the vegetables, then repeat. 


Since my two guests have different wine preferences I'll be serving an Italian Soave Classico and a Chateau Ste Michelle Merlot, 2009.  

Music and Food

As I cook, I listen to music.  Tonight I chose to listen to the inimitable Dinah Washington's rendition of "September In The Rain." Hence the finished product.  There are certain foods that simply lend themselves to music and vice versa.  Please note that ' Vice' in that phrase only has one syllable.

Lente Al Dente

And so we're off...to a slow start but I hope to remedy that situation asap.

For tonight's dinner, and by special request, I'm preparing grilled lamb shanks, roasted broccoli, and buttered noodles. The request was made by a five year old who knows I'll prepare whatever she wishes. I'm considering including a Cote du Rhone for the older generations to enjoy.

I'll refer to one of the "Zippy the Pinhead: the Musical" selections, titled "The Condiments" and decide which ones I'll incorporate into the above referenced dishes.

Still contemplating a tag to wind up each blog post but maybe not...

Addendum to first post...

A special thanks to Maria O'Brien who has been holding my hand, virtually, today. 


Forgot to mention that the potato, leek, and chicken broth concoction is blended, seasoned to taste, then served.  The breaded 'buffalo' shrimp worked out well. I dipped a few pieces in hot sauce to great effect.


All best wishes.  I'm going to come up with a parting remark but haven't thought of anything clever as yet.

Why Food and Music?

Thanks for viewing this Blog where I'll share my observations about Food and Music. I'll be sharing some recipes, comments about dining establishments, and how music often plays a part in these experiences.


Music and Food have been constants throughout my entire life.  People come and go for various reasons but what has sustained me since my earliest is my deep connection to food and music. We all have these feelings to a greater or lesser extent and mine are often intertwined. 


In the long defunct but fondly remembered "Howdy Doody Show" music was often incorporated and the Howdy Doody theme song is still remembered by boomers and others with a nostalgic bent. As a member of the Peanut Gallery I and the other 'Peanuts' were compensated for our time by Mars Candy, one of the show's sponsors. It was a toss-up as to which was more exciting...being on the show or receiving a monster bag of Snickers to take home.


Tonight's dinner at home will be simple with a leek and potato soup, simmered in chicken broth and topped with a dollop (I love that term) of sour cream. Fried breaded shrimp sauteed in a mildly hot sauce will complete the meal.