Patron

I’d like to invite you to join me in the process of my new projects. This month I am working on “Eclipse,” a greeting card that you can send to your friends, with music including harp guitar arrangements of “Moonshadow,” “Night Lights,” and more. I wanted to capture that magical moment playing harp guitar during the total eclipse in Nashville. See here for more details.

My long-term project is “Music to Cook By,” new tunes with an international flavor and a book of recipes to match.

If you’d like to become a patron or add to your support, please choose your desired amount and click “add to cart” or just enjoy the recipes below.

Thank you again!
Muriel

Become a Patron

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Whether you’d just like to contribute a small amount, or if you’d like to become part of the “Inner Circle” and be involved in the process along the way, I hope you will consider joining me. Patrons donating $35 or more will get an autographed copy of the first edition of the new work. (Pre-release date for Eclipse is Thanksgiving this year.) “Inner Circle” Patrons donating $100 and more will also receive pre-release versions of new music, exclusive lessons and other expressions of art as they are created. Larger level patrons will have music composed for them, or to the title of their choice, and/or a house concert performed at their home, and perhaps I’ll cook you something if the opportunity presents itself.

For questions or if would like to support in other ways, you can email me here, and also check my Patron page for the latest news on my new projects.

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Strawberry Salad a la Eric at Vivin in Paris

Ingredients:
Organic strawberries
Honey
Olive oil infused with lemon (When the oil is pressed with lemon at the same time, this is a secret to getting a good balance.) If not lemony enough, or if only plain olive oil is available, add a couple squeezes of lemon and a hint of lemon zest.
Peppercorns, fresh and coarsely ground. *for the black pepper, best is a hot pepper coming from South India or indonesia roughly grind or pestled.
Fresh mint, sliced into thin strips. Regular “Morocco” mint, not spearmint. If the leaves are large, avoid the center spine.
Fine quality balsamic vinegar. We prefer a fig vinegar.

This is one that really sings when you have great ingredients. Fine local honey, ripe organic strawberries, black pepper that is not too peppery but very flavorful, and a fine aged balsamic will make a difference in the flavor.

Cut strawberries in half or in quarters if larger berries. Mix throughly with a spoonful of honey and let the berries sit for a few minutes until they become juicy. Add a dash of olive oil infused with lemon  Sprinkle with black pepper, Slice mint into thin strips and add to the mixture. At the last moment, add a dash of balsamic vinegar. Mix and serve.  Delicious!

Traditional Hungarian Gulyás (Goulash)-Stew

Ingredients (serves 8):
5-medium sized onions finely chopped
2-whole pepper chopped (We used sweet yellow pepper)
3-whole tomato chopped
some slices of hot pepper (We used green ones)
2 kgs of beef thigh or chuck (beef for stew) cubed
3 carrots halved and chopped into 1/2 inch pieces
1-2 celeriac (celery root)
6-8 potato cubed
vegetable oil (neutral flavor like sunflower) or pork fat
red wine

Seasoning:
Hungarian sweet paprika powder
Salt
Black pepper

Other:
Large pot
Fire
Pálinka (one bottle)

Prepare the ingredients as described above. Start with chopping onions, then cube the meat, then chop the pepper, tomato, carrot and parsley. For the real Hungarian method, drink a shot of Pálinka with your cooking mates after each stage is finished.

Cooking:
Add a few tablespoons of oil (or better yet lard) to the pot.
Next pour in the onion and cook it until it becomes glassy.
Then take the pot off the fire and add the paprika powder (2-3 large spoons). Stir and put the pot back to the fire.
Add the meat cubes and stir until they are not red any more.
Season with salt and black pepper.
Then add the chopped pepper, tomato, carrot and celery.
Add some red wine (2 dl) and some water so it has some more juice. Do not add too much wine as it can ruin the taste.
After a few minutes check the juice for taste. Season accordingly.
Keep the pot at a gentle boil, stir regularly to prevent burning.
After two hours check the meat. When it’s about done add the chopped potatoes.
Again taste it and adjust your seasoning.
Serve with crusty bread and hot paprika (dried or fresh) and pickled cucumber. Goes well with red wine.


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