Mangia!

Mangia!

Thursday, September 26, 2013

Operatic Recipes by Operatic People II

After a hiatuses of several months I'm delighted to be re-launching my operatic foodie blog with the spot light on  friend and fellow Canadian, not to mention one of the worlds most celebrated Heldentenors....

Operatic Recipes by Operatic People II.
Showcasing operatic personalities and their favorite dishes with an anecdote or two to spice it up.

Recipe Debut Sunday Sept 29th.
Featuring the exceptionally amazing foodie talents of the worlds leading Heldentenor and star of La Scala, The Metropolitan Opera, and Wagner's Bayreuth Festival :  Lance Ryan

Friday, February 1, 2013

A Russian Dining in Denmark!

In 2009 I spent a month working with an amazing Danish heldentenor, Stig Fogh Andersen. We had met in Seattle during Seattle Opera's production of Wagner's RING. It was an amazing experience and there were so many talented and hardworking people involved both on and off stage.

 A high light of the trip was an opulent Russian Dinner I prepared with the help of Stig's son and daughters: Red cabbage, herring, cabbage roles, latkas, meatloaf with Russian potatoes, pickles, and Baba's borscht. The Vodka, schnapps, and vino were  flowing and the company booming. A night to remember!

Mangia Mangia Denmark!

Dinner for A Diva!



Louisa Tetrazzini was a great Italian soprano from the golden age of Opera. A star of all the major opera houses, Mme Tetrazzini was idolized by her adoring fans for her spectacular voice. It's believed that 
Chicken Tetrazzini was created by an adoring chief at her American residence, the Palace Hotel in San Francisco, CA.

 In honor of this grand diva I thought I'd post a recipe by a modern Diva and huge opera fan, Martha Stewart. Try it out an tell us what you think!

Mangia Mangia Mme Tetrazzini!

Dustin H

Ingredients

6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk 1 can (14.5 ounces)
reduced-sodium chicken broth
3/4 cup dry white wine
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
 1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained

Directions

Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper.

Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat.

Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.

Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot.

Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.


Cook's Note To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.

To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.

To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.


Were Back!

After a almost a ten month hiatus, Operatic Eating is back!

Here you'll find favorite recipes, operatic anecdotes, and mussing about amazing meals from the most diverse settings and from your favorite singers, conductors, directors and opera lovers ... stay tuned my friends!

Mangia Mangia Amici!

Dustin H.