What's on Siegfrieds Tabel, Pasta ai Broccoli, by Lance Ryan.

Lance Ryan is one of the most remarkable tenors before audiences today and surely THE reigning interpreter of the Wagnarian repertoire globally. His star shines as bright as the sun from La Scala to the Bayreuther Festspiele and from Covent Garden to the Metropolitan Opera, where I had the pleaser of first hearing and meeting Lance while he was singing in Ariadne auf Noxos. Lance was born and raised in British Columbia and his Canadian roots are evident. He's an unassuming, pleasant, and down to earth guy. Someone you could have a beer with and argue about hockey all night. Though a Titan in his field, his humility and person ability are astonish. An avid vegetarian, Lance shared with me one of his favourite recipes: Pasta ai Broccoli. Hope you enjoy! Mangia Mangia! dh

Head of Broccoli Pepperonciono Pasta garlic salt olive oil

Cut a head of broccoli into bite size pieces while bringing a pot of salted water to a boil. Once the water boils put broccoli in for five minutes. In the mean time heat a large pan with oil salt and at least one pepperoncino.

Take broccoli out of the water and fry it in the heated pan. You can put you're pasta directly in the boiling water to cook. Once the pasta is done drain it and continue to cook it in tha pan with the broccoli for max. 2 minutes. Add garlic and extra olive oil as desired with the pasta. Voila!

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

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.

The Real Housewives of Vancouver

Sooo, here we are... just watched the first episode of the Real Housewives of Vancouver and was very impressed. Tonight's viewing was accompanied by my homemade cannelloni, copious amounts carmel apple martini's, a beautiful bottle of Chianti, and good company. It's as dramatic as an opera...

I really enjoyed the two hour primer and was especially impressed by Vancouver socialite, Jody Claman. Hardworking, sophisticated, down to earth, and real. You can tell privilege didn't just fall into her lap. Looking forward to watching her lay down the law in future episodes (haha!)

Mangia, Mangia Jody and the Real Housewives of Vancouver!

Dustin

Baba's Borscht

Hey Everyone,
Sorry It's been awhile since my last post, I've been crazy busy with rehearsals for a concert that took place last weekend with the Chilliwack Symphony Orchestra, here's a link to a rehearsal

April 1st, 1880, 132 years ago last Sunday, my great grandfather was born in a little village in eastern Europe. To me family is very important, with my Russo-Hawaiian background, there's one dish that has passed from generation to generation and is a staple at our dinner table, my Baba's Borscht. I dedicate this to the memory of my grandmothers beloved father and my great grandfather, Alexei. Enjoy!

5 beats
2 potatoes
2 carrots
2 onions
6 cloves of garlic
1 stick of celery
1 cup of white vinegar
1 handful of fresh dill
1 liter of Chicken broth (home made)
salt and pepper to taste


*The thing that sets this borscht a part from any other is the preparation. Most recipes call for the dicing or chopping of the root vegetables, not this one. All the root veggies MUST be shredded by hand, adding that old country feel...

Slice onions into ringlets and dice garlic, fry until golden in large pot. (10mins)
Add chicken broth and another liter of water bringing to a boil.
At a heavy boil add shredded carrots, potatoes, celery, and beats. let boil for 40 mins.
Chop fresh dill and add vinegar. Let the soup simmer for an hours on medium to low heat, and serve with rye bread and sour cream, you wont be disappointed!