Good morning, GUSarinos. Short diary but I’m trying to get back to schedule. Yesterday I went with my opera buddy to see the Metropolitan Opera’s simulcast of one of my favorite operas — Mozart’s Don Giovanni. Third time I have seen it. While I loved the last production (about 2 years ago) this one left me uneasy. Why? I think Donald Trump spoiled it for me. Rather than concentrating on the amazing music and the stunning finale, all I could think of was Don Giovanni is a creepy perv. Hope I get past that thought next time I see it.
Also, Simon Keenlyside, who played the title role, was bonkers in an intermission interview. I mean so bonkers that everyone, including Joyce DiDonato who was the interviewer, thought he was bonkers. Ended up with some racist tinged b.s. about multi-culturalism. Poor DiDonato couldn’t get rid of him fast enough. The rest of the cast was adorable and singing glorious.
Now about our group:
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I’m cooking more than ever so thought I would share some of the great recipes I’ve found online. My cookbooks are in temporary storage so have to be creative. I did re-subscribe, finally, to Cook’s Illustrated in paper and online. Discovered the joys of recipes in the New York Times via my opera buddy’s online subscription (yayyyy!!!).
Pumpkin Soup with Ancho and Apple
Ingredients
- 2 tablespoons unsalted butter
- ½ cup pepitas (shelled pumpkin seeds)
- 1 medium onion, sliced 1/4-inch thick
- 1 dried ancho chile, stemmed, seeded and torn in small strips
- 1 apple, peeled, cored and chopped
- ½ teaspoon ground black pepper
- ½ teaspoon cinnamon, preferably Mexican canela
- 3 cups plain canned pumpkin (about 1 1/2 cans)
- Salt to taste
- ½ teaspoon sugar
- ½ cup Mexican crema, or crème fraîche, mascarpone or sour cream
Preparation
- Melt butter in a 3- to 4-quart saucepan. Add half the pepitas and the onion and cook, stirring, on medium heat, until the onion is golden and the pepitas have started to brown, about 10 minutes. Add the chile pieces, cook a minute or two, then add the apple, black pepper, cinnamon and pumpkin.
- Stir in 4 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, in a small skillet, toast the remaining pepitas on medium heat and set aside.
- Pureé the soup in a blender. (You will need two shifts.) Return the soup to saucepan and season with salt and the sugar. Serve the soup in warm bowls with a dollop of crema and a sprinkling of toasted pepitas on top.
Chef: Florence Fabricant for the New York Times
Crusty Broiled Cod with Littlenecks and Chouriço
You can substitute linguica, or even Spanish chorizo, for the Portuguese chouriço here. If any of the clams don't open, it's safest to toss them. Eat the lemon quarters as is (the rinds soften and sweeten under the flame) or squeeze the juice over the fish, as you wish.
Ingredients
- ½ cup panko, lightly toasted
- ¼ cup chopped parsley
- 3 tablespoons minced garlic
- 1 tablespoon lemon zest
- ¼ cup extra-virgin olive oil, divided
- 4 5-ounce pieces cod fillet, about 1 to 1 1/2 inches thick
- 1 lemon, quartered
- 2 tablespoons medium or hot smoked paprika
- Salt
- Cracked black pepper
- ½ pound chouriço, diced medium
- 12 littleneck clams, well washed
- ½ cup dry white wine
Preparation
- Heat broiler (to high if you have the option).
- Combine panko, parsley, garlic, lemon zest and 2 tablespoons of olive oil in a small bowl, mix well and set aside.
- Rub cod and lemon quarters all over with remaining oil, sprinkle with paprika, salt and pepper, then place in 9-by-12-inch shallow baking dish or disposable foil pan. Arrange chouriço and clams around cod and pour in wine. Place under broiler on top rack (about 3 to 4 inches from flame) and broil, turning dish back to front after about 5 minutes, until fish is almost opaque and littlenecks are open, 10 to 12 minutes.
- Sprinkle panko mixture over the cod and return to broiler until crumbs are crispy golden brown, another 2 to 3 minutes.
- Split cod, clams, chouriço, and lemon among 4 shallow bowls, pour pan juices around and serve.
Chefs: John Willoughby and Chris Schlesinger for the New York Times
Some day I’ll figure out readjusting fonts from copy and paste jobs.
I’m making these later in the week. Today I have the overnight soaked 3 beans on simmer to add to some 3 meat chili.
Also, I’m lazy but will grab the buddy list in my next diary. Sorry.
Have a terrific day.