Text 15305, 143 rader
Skriven 2014-07-31 00:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: musicke 728
===================
 NB> So you can play "between the spaces", so to speak...

I think it was Rudolf Serkin (Peter's father) who remarked
to a quartet (the Guarnieri, I believe) that he'd worked
with, ah, the wonders of interpretive intonation. It is
said that he meant it.

  ;)  I suspect we
 NB> are dealing somewhat in semantics, though...  I don't deny the skill
 NB> needed, nor the need for precision, just saying that to make it music,
 NB> there needs to also be more... A chamber group often learns to breathe
 NB> together, and thus those hundredths of seconds don't necessarily keep
 NB> them from staying together.  I've experienced it when playing
 NB> piano/organ duets with a former student of mine... 

There's a little stretching possible.

 ML> In larger groups, not so much, as all one has to do is
 ML> follow the weird gyrations of the guy (usually a guy) with
 ML> the stick and make convincing enough squeaks, which, if they
 ML> are inaccurate, one hopes will be covered by the others.
 NB> I've heard of one conductor/orchestra where the players are encouraged
 NB> to do their own. even spur-of-the-moment, thing... can't think of the
 NB> name of either at the moment...  But there indeed is "safety" in

Stokowski encouraged some leeway when he conducted the American
Symphony Orchestra (but not New York or Philadelphia). It was
the Orpheus Chamber Orchestra, where some of my friends worked,
where a certain leeway was encouraged, but only when agreed on
in rehearsal.

 NB> numbers, in choral groups, too, as long as it is a large enough
 NB> group... when I'm the only tenor, not so much so...  (G)

I've always enjoyed being one on a part but detested being
alone alone.

==
 NB>> He'd rework tavern songs into hymns...
 ML> And tavern songs (hymns, too) can turn into patriotic songs,
 ML> sometimes with moderate success. Being of a somewhat
 ML> irreverent bent, I'd be pleased also to see hymns redone
 ML> as tavern songs.
 NB> I'm sure they've all gone both ways at one time or another... the
 NB> nature of music being what it is, and the propensity of people to
 NB> "borrow" from each other...  ;)

I can't think of any offhand, but then I am not a great
expert on either hymns or tavern songs.

 NB> Clara Wieck's father certainly encouraged her...

A bit of an exception, but even she was viewed as a curiosity
rather than a full musician. She may well have made a career
on her own, but were it not for her associations with Robert
and Johannes, she'd I think have been more of the trained
monkey than anything else. The difficulties for women in
careers were enormous. Remember again that Fanny Mendelssohn
had to have her songs published under her brother's name.
 
Sea bass Cafe des Artistes
Categories: fish/sea, Mexican, main
Serves: 4

h - Sea Bass Ingredients
4 Chilean sea bass filets (8 oz each)
1 c miso paste
1 c water
2 oz honey
1 ts lime juice
h - Cheese Tortita Ingredients
2 1/2 oz flour
3 oz egg yolks
2 oz butter
1 ds nutmeg
Salt and pepper, to taste
8 oz fresh ricotta cheese
3 oz potato purée
3 oz clarified butter
h - Artichoke Stew Ingredients
16 clean artichoke hearts
4 md carrots
10 peeled shallots
2 bay leaves
1 sprout thyme
1/2 oz white wine
2 oz water
1 piece hoja santa (Mexican pepperleaf)
1 oz fresh cream
1 oz fresh butter
1/2 oz tequila
Salt and pepper, to taste
h - Garnish Ingredients
4 dry corn leaves (as used for tamales)
Fried skin from 4 tomatoes
4 baby corn
Deep-fried skin from the sea bass filets, cut in thin rectangles

Sea bass Cafe des Artistes cooked in an artichoke stew, tequila
and hoja santa served with a ricotta cheese tortita

For the sea bass marinade, mix the miso paste with the water.
Add honey and lime juice. Pour the marinade over the filets.
Refrigerate for 12 hr.

Cook 10 min on top of the artichokes (below) in a hot oven.

In a big bowl, mix the potato puree, ricotta cheese, softened
butter, egg yolks, nutmeg, salt and pepper.

Slowly add the mixture to the flour.

Use a cookie cutter to cut out small circles of the batter.
Saute slowly in clarified butter in a nonstick pan.

Cut the artichokes and carrots in thin slices.

Julienne the shallots.

Julienne half of the hoja santa. Reserve the rest for garnish.

In a big pan coated with olive oil, saute the artichokes,
carrots and shallots. Add the herbs and hoja santa.
Flambe with tequila. Add white wine.

Cover with water and simmer slowly while vegetables cook.

Once the fish is cooked, take the juice out of the pan and
reduce by half. Add cream. Reduce again. Mix with butter.

Place stew in the middle of each plate.

Place fish on one side and cheese tortita on the other.

Spoon sauce onto plate.

Garnish by placing fried tomato skin over fried fish skin,
followed by corn leaves and the baby corn.

Thierry Blouet, Cafe des Artistes, Puerta Vallarta
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