Text 35908, 124 rader
Skriven 2013-04-08 22:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: reductions 396
======================
 NB> Depends on how much of a reduction is done.  I've played a piano
 NB> reduction of the orchestra for a Mozart violin concerto, to accompany
 NB> a young violinist... also for an oboe concerto, for my nephew...

Want to do sonatas sometime? I wonder if there's a piano in
Slaterville.

 NB> reductions for four-hands could be easier, or, if they kept more in,
 NB> harder... ;)

Most reductions I've seen have been two handed but strive to
keep most of the lines going, which means that the pianist
is expected to dance around a bit, which is why your savvy
but not technically-geniused pianist often resorts to the block
chord school of accompanying.

 ML> As for me,
 ML> when I play the viola, clefs are part of the game so are
 ML> familiar, but when I play the violin I'm always in treble.
 NB> Most of it is with what you learned to begin with, so familiar.

Yeah, but I had never touched the viola until Kip Wilkins
needed someone to play the viola in the Strauss oboe concerto.
I had a month's notice. I did an okay but not stellar job.

==
 ML> campaigns to skew the demographics of a neighborhood.
 ML> Interesting to speculate upon.
 NB> Indeed an interesting speculation...  I think, though, that the type
 NB> they are targeting is a specific, has lots of money and wants a
 NB> specific look, type...  But I do see how it could be skewed......

I am sure our local realtor will point out that both of our
views are an oversimplification, but I still have this
fantasy that staging can change a neighborhood - just play
to the stereotype required, and ...

Roasted Fennel with Vadouvan Curry
categories: fancy, vegetable, hotel
Serves: 4

For the roasted fennel
2 fennel bulbs, split lengthwise
Salt to taste
1 ts Vadouvan curry
1 oz olive oil
1 c fennel juice
2 ts honey
1 Tb orange juice
For the grains
3 oz cooked faro
3 oz cooked freekah
3 oz cooked spelt
3 oz cooked barley
1 Tb lemon preserves
2 Tb toasted chopped walnuts
2 Tb toasted chopped apple
1 Tb chopped scallion
1 Tb chopped cilantro
1 Tb chopped parsley
1 Tb chopped tarragon
1 Tb chopped mint
1 Tb chopped fennel fronds
1 Tb mushroom oil
2 Tb extra virgin olive oil
1 Tb white balsamic vinegar
For the red wine reduction
2 Tb mushroom oil
1 shallot, diced
1 carrot, diced
1 celery stalk, diced
2 garlic cloves, germ removed
2 qt red wine
1 c Port
For the tomato broth
1 oz honey
1 oz sugar
1 oz red wine vinegar
1 qt tomato water
3 tomatoes, roasted
1 stalk lemongrass
1 coriander root
1 oz ginger juice
1 oz orange juice
1 oz lemon juice
olive oil to taste
shaved Parmesan

Roasted Fennel with Vadouvan Curry, Honey, Organic Grains,
Red Wine Reduction and Tomato Broth

Fennel. Cook the fennel in a water circulator (sous vide)
at 185F for about 45 min. Season the cooked fennel with
salt and curry. Heat the olive oil in a saute pan. Add the
cooked fennel to sear. Finish with fennel juice, honey
and orange juice.


Organic greens.
Combine all ingredients. Season to taste.

Red wine reduction. Heat the mushroom oil in a saucepan.
Add the shallot, carrot, celery, and garlic to caramelize.
Add the red wine and Port. Continuing cooking over medium
heat until the mixture reduces to 1 c.

Tomato broth. Combine the honey, sugar, and vinegar. Set
aside. Combine rest of ingredients in a saucepan and
simmer on medium for 1 hr. Strain the cooked mixture
through a fine sieve. Combine the honey, sugar, and red
wine vinegar mixture with the tomato liquid. Adjust to
taste, adding citrus or extra virgin olive oil to balance
the flavor.

PRESENTATION: Place a serving of the grain salad onto
the center of each plate and top with half a roasted
fennel bulb. Spoon the red wine reduction and the tomato
mixture over all. Garnish with shaved Parmesan cheese.

Condado Vanderbilt Hotel

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