Muriel Anderson

Easy Lamb Chops

Webmaster — Mon, 13 May 2013 05:00:38 +0000

Thanks to Judy at Fresh Market for cooking tips.

Lamb rib chops 3 per person.

Nashville TV Show Season Wrap Party

Webmaster — Mon, 06 May 2013 15:41:13 +0000

Fun season end party at LP Titans field. Thanks Loucas George for great production!

New World Flamenco Comes to Japan

Webmaster — Tue, 23 Apr 2013 18:42:09 +0000

My New World Flamenco album with German Flamenco duo Tierra Negra has just been released in Japan.

Featuring Pat Metheny’s original rhythm section, New World Flamenco is, according to Jazz Review, “a bright vivacious celebration of life through song…New World Flamenco is a guitar masterwork, the essence of what a collaboration should be…A truly wonderful listen from start to finish!”

Muriel’s Local Honey Baklava

Pamela Hardy — Sat, 02 Mar 2013 13:49:52 +0000

You can try some of this if you come to my concert at the Palace Theater in Maryville TN on Satuday, March 9. I developed this version over time, inspired by the baklava at the Greek festival near my home. (It also inspired my tune “A Bakers Dozen.”) I often find baklava too sweet and not flaky enough, so I modified some recipes. Local honey is great for pollen allergies and nuts and seeds create protein compliment. It is more satisfying to the appetite, entirely healthy, and I believe tastes better than other baklava. Success!

Ingredients

1 package phyllo dough (you can even get organic phyllo dough now)
1 T ground cinnamon
1 stick butter (melted) *I use organic butter
chopped fresh walnuts
finely chopped sunflower seeds
chopped pistachios, leave some whole to sprinkle on top
about 2 cups (1 med size jar) local honey
half lemon, squeezed
Optional: a couple tbps rum

Instructions

Preheat oven to 325-350 degrees. Place a pan of water on the bottom rack.
Layer in a pan melted butter (on bottom of pan), phyllo, melted butter between layers about 5 times. Keep the unused portion of phyllo always covered with a slightly damp cloth.
Layer of chopped walnuts and lightly sprinkle cinnamon, then phyllo – melted butter – phyllo.
Layer of chopped seeds and lightly sprinkle cinnamon, then phyllo – melted butter – phyllo.
Another layer or two of walnuts, and top layer or two pistachios.
Then another 4 or 5 layers of phyllo and butter on top.
(top and bottom layer have more layers of phyllo, less in middle.)
A little butter and sprinkle whole pistachios on top if desired
Cut with a large knife diagonally to form diamond or triangle shaped pieces.
Bake about 30 min until brown. (Check at 20 min)
Heat honey and lemon juice gently until runny. Add a dash rum if desired
Remove baklava from oven and pour the honey mixture over it.
Wait for it to cool a little while if you can, and remove pieces with spatula.

Recording Continental Breakfast

Webmaster — Wed, 27 Feb 2013 16:24:58 +0000

Great fun recording a tune today my next CD that Tommy Emmanuel and I wrote together, called Continental Breakfast. We worked out the parts at Azalia studio and then recorded in one take with drummer/perc Danny and Beth Gottlieb, playing cereal boxes and teapot here. Mark Kibble producing and adding vocals, great audio engineer Fett. I’ll go to Tommy’s show tomorrow night (bought the last ticket!) so I hope to see you there, or at my concert March 9 near Knoxville – I’ll be cooking for my audience for the first time! murielanderson.com/tour

Fresh Chanterelle Pasta with Lemon-Cream Brown Butter

Webmaster — Sat, 23 Feb 2013 10:04:47 +0000

This recipe comes from the folks at Wooldridge Creek Winery in the Applegate Valley of Oregon. It certainly qualifies under the ‘Taste’ and ‘Time’ criteria. As for nutrition, this looks ‘richer’ than it is – a little goes a long way. Using whole wheat pasta deals stays away from refined flour and I sometimes substitute goat yogurt for heavy cream.

Ingredients

3/4 lb of pasta
12 oz fresh chanterelle mushrooms, coarsely chopped
4 tbsp olive oil
4 tbsp butter
8 oz. heavy cream (substitute whole milk or goat yogurt)
1 tbsp lemon zest
2 tbsp lemon juice
salt and pepper to taste

Instructions

Melt olive oil and butter in skillet on medium heat.
Sauté mushrooms for 8-10 minutes.
Add cream, lemon zest, lemon juice, salt and pepper to taste and reserve.
Cook pasta until al dente
Toss pasta with sauce over low heat.
Cover and let stand for 1 to 2 minutes.

Muriel’s Fine Caribbean Rice

Webmaster — Sat, 23 Feb 2013 09:47:50 +0000

Here’s a modification of a recipe from Ron Fine.

Ingredients

1 small onion, chopped
1 shallot, chopped
1 garlic clove
1 tbsp olive oil
2 cups basmati rice
2 cups chicken broth
2 cups water
1 can black beans, drained
1 tbsp thyme
1 Jalapeño pepper, cut in half and de-seeded
salt and pepper to taste
mushrooms (optional)

Instructions

Sauté onions, garlic, shallots and olive oil on high heat for 8 minutes in a 2 quart pot
Add rice and stir each minute for three minutes
Add chicken broth and water
Add salt, pepper, black beans, thyme, jalapeño pepper, and mushrooms (optional)
Bring to boil
Cover and reduce to simmer for 20 minutes (or until water evaporates and rice is moist)

Leek and Turnip Soup

Webmaster — Fri, 22 Feb 2013 20:14:51 +0000

Here is a nice one from Anne Roos to warm the chilly days at home in Nashville, I add some chives as I still have some from the garden that have survived the winter freeze.

Ingredients

a bunch of leeks
3 tbsp butter
1 1/2 small white turnips
1 cup plain yogurt or sour cream
chives (optional)
salt and pepper (to taste)

Instructions

Cut the green tops off the leeks, wash well, and slice.
Braise the leeks in butter until soft and set aside.
Peel and quarter the white turnips.
Simmer leeks and turnips in chicken stock until soft, for about 20 minutes.
Puree everything together in a blender.
Add plain yogurt or sour cream and chives (optional)
Season with salt and pepper, reheat and serve.

Roger Wiesmeyer

Webmaster — Thu, 21 Feb 2013 16:30:53 +0000

Recorded Roger Wiesmeyer playing some nice oboe and English horn parts today for my album, with Mark Kibble producing. Mostly in 5/8 time, except for the part that changes meter every measure.

“You Decide” Garlic Dressing

Pamela Hardy — Fri, 01 Feb 2013 23:46:58 +0000

from Marilyn in Desert Hot Springs

This is so tasty and lots of raw garlic cures what ails ya!

Mix together three ingredients, more rice vinegar for salad dressing, less for dip.
1. Grapeseed Oil VEGENAISE
2. lots of pressed garlic (I use maybe ten cloves for 1 cup of dressing)
3. as much rice vinegar as you wish for the consistency you want