Thank you for joining me in the process of my new projects. My long-term project is tentatively called “Music to Cook By,” 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.
After a momentary detour to see the Eclipse in Nashville… and the Eclipse-inspired CD that followed, I’m back on track and trying out some new tunes and recipes. Thank you again!
Become a Patron
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. Choose an amount that is comfortable for you, and your donations will be greatly appreciated, providing me the ability to take time off the road to create the music for my next project.
“Inner Circle” Patrons donating $100 and more will 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.
As asparagus is in season, I’ve been experimenting with this:
Muriel’s Marvelous Asparagus
It’s probably the only dish I prepare in a microwave, but it works so well, and is a great last-minute addition to add elegance, color, and a lovely compliment to a dinner.
Small bunch asparagus
1 Tbsp hazelnut oil (or olive oil or other flavored oil)
1/2 tsp coarse sea salt (I prefer Irish sea salt or medium coarse salt flakes.)
Optional Chopped nuts or nut meal for topping
Grab a fist-full of asparagus, break off at least 1 inch of the end or where it snaps, to leave just the tender part.
Lay the spears in a ceramic container and cover the bottom with oil. (Chop each asparagus spear in half if desired.)
Stir asparagus and sprinkle with sea salt.
Top with chopped nuts or nut meal if desired.
Microwave for 3 1/2 min, or 3 minutes, 20 sec. Serve.
Hazelnut oil with chopped hazelnuts is lovely. Another variation that is quite nice is using truffle oil topped with chopped cashews.
Alternately, place asparagus with a small amount of water in a pan, cook until water has nearly cooked away and spears are tender. Then add hazelnut oil, olive oil, or butter and top with sea salt, cook a few more minutes.
Strawberry Salad a la Eric at Vivin in Paris
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. *best is a red or black 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, 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
Hungarian sweet paprika powder
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.
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.
To see more recipes!