Patron

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.

Between tours, releasing the Eclipse-inspired CD and working on a re-release of “A Little Christmas Gift” as a musical Christmas card, I’m trying out some new tunes and recipes. Thank you again, and enjoy some recipes. Let me know if you have additional suggestions!
Muriel

Become a Patron

Category: Patron

Description

Description

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.

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.

Argentine Steak Chimichurri …Jorge Morel

During my stay in NY, I have memories of music-filled evenings at the home of Argentine composer Jorge Morel, with Tony Acosta and other musician friends. Jorge prepared the most fantastic steak and other Argentine specialties. After dinner, over a glass or two of Argentine wine, we played compositions for each other and some tunes together. One day in my mailbox was a new piece he had just written, entitled “Dance for Muriel.” I sat down with these little black dots on staff paper, to discover what he was saying to me in the music. Here is a recipe he provided to me.

Ingredients:

1 large bunch fresh parsley

3 cloves garlic

1/4 cup olive oil

1/8 cup (or more) white wine vinegar,

1/2 tsp salt

1/4 tsp red pepper

black pepper 1/4 tsp

Quantities are approximate. Variations, any of the below:

Add 1 Tbsp fresh oregano, chopped

Substitute raw onions for garlic, 1/4 cup finely chopped (or combination of both)

Substitute cilantro for parsley (or combination of both)

Red wine vinegar or distilled white vinegar can be used if white wine vinegar is not available.

Prepare the chimichurri first. Trim off large stems and with a knife, cut fresh parsley very small, also chop garlic small, put it in a cup, add olive oil to cover the mix, add vinegar, salt & pepper (red and black), mix well and let it stay there at least half hour if possible before you cook the meat. Rib eye steaks are great, but it can be any cut of meat, grill or broil to your taste with only a little salt. Remove from heat and wrap in foil to let rest for 5 minutes to finish the cooking process and retain moisture. Just before serving cover generously with the chimichurri sauce, or you cut pieces and dip them into the chimichurri, (Do not add sauce while the meat is cooking.)

I’ve found that it is delicious with fine steak and also is a great meal-saver for less than fine cuts of meat or if the meat gets over-cooked, The savory flavor of chimachurri gives everything a lovely flavor.

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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. *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!

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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.

: Preparing the onions

: After a day of sailing on lake Boloton, goulash cooked over an open fire was really amazingly delicious. Thank you Eszter and Tom for a great meal and a great experience. Now I’ll have to write something with a Hungarian flavor to go with this recipe.