Text 22213, 145 rader
Skriven 2014-12-24 02:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: music 494
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 ML> Blind students rely more on that method. With young students,
 ML> before their reading skills and other methods of learning are
 ML> developed, rote has to be foundational as well.
 NB> Exactly.  :)  Actually, it's also a useful adjunct for adult students,

One of the criticisms leveled against the Suzuki method
(as originally formulated) was that rote is relied on for
too long; this perceived difficulty has been addressed in
the further development of the curriculum, but anyhow,
Suzuki himself, when asked what he thought his role was,
answered that he was the head of the largest factory in
the world dedicated to turning out musical amateurs.

 ML> Not that the guy was the be-all-end-all of scholarly
 ML> rigor; he was a seat of the pants musicologist as well,
 ML> and his relative success explaining stuff rankled the
 ML> more conservative academics. Actually, one of his great
 ML> detractors was also Jewish, but quite a bit more mainstreamy.
 NB> Sometimes people just have a better intuition about some things than
 NB> the scholars...  ;)

He wasn't exactly an unscholar, either, just not of the
standard background.
 
=

 ML> Almost all of them leave music for medicine after
 ML> having figured out that hunger and poverty are not
 ML> conducive to raising a successful family.
 NB> Yeah... got a point there...  Most of the ones I know that are still
 NB> practicing musicians, medicine is their primary job, and music their
 NB> avocation... 

Maybe I should have gone that route, but docting didn't
appeal very much.

 NB> We have a friend that left music for law... moved out west, they lived
 NB> with his parents while he went to law school...  I guess that was
 NB> another dream of his...  He was a good trombonist, and composer, and
 NB> married to a violist.   They were both in the RPO, he as second chair,
 NB> she as principal... :)

I used to date a couple flutists, sequentially, who became
lawyers. I don't endorse this behavior (either dating
flutists or becoming a lawyer).

 NB> ... All you need is love. But a little chocolate now and then doesn't
 NB> hurt 

Ah, all you need is chocolate. Love is a pleasant extra.

Stuffed Corsican Peppers

Servings: 4
Ingredients

4 lg red, yellow or orange bell peppers, or a mix
1 md (about 1 lb) eggplant, very firm
1 lb Italian sausage, bulk or removed from casings
4 lg (about 2 lb) tomatoes, peeled, seeded, chopped
3 cloves garlic, minced
20 lg basil leaves, chopped
1/2 c seasoned dried bread crumbs, plus more for topping
1 c freshly grated Parmigiano-Reggiano cheese
- plus more for the topping
2 lg eggs, beaten
1/2 c toasted pine nuts

Preheat the oven to 350F.

Bring a large pot (at least 8 qt) of water to a boil
over high heat.

Meanwhile, use a paring knife to cut around the stem
of each pepper until you can pull the stem off, then
use a small spoon to scrape out the seeds and pith,
taking care not to puncture the outer wall of the
pepper; it needs to remain essentially whole. Destem
the eggplant stem and halve lengthwise.

Transfer the peppers to the boiling water, taking
care to fill them with water so they sink, then add
the eggplant halves if there is room; if there isn't,
boil the eggplant after the peppers are finished.
Cook the peppers for 10 to 12 min, until they are
starting to soften, then remove and drain them. Cook
the eggplant a bit longer, until a fork easily pierces
all the way through them and they are just about
falling apart; transfer the halves to a rimmed baking
sheet to cool.

Use a spoon to scrape the cooled eggplant flesh out of
the skin and onto the baking sheet. Remove as many of
the seed pods as you can without sacrificing any
eggplant flesh, and discard the skin and seeds. Chop
the flesh on the baking sheet, reserving the liquid
that the eggplant releases.

Line a plate with several layers of paper towels.
Brown the sausage in a large nonstick skillet over
medium-high heat, stirring constantly to break up
clumps. Use a slotted spoon to transfer the sausage
to the paper towels. Pour all but 1 Tb of liquid from
the skillet into a small bowl.

Reduce the heat to medium and add 3/4 of the tomatoes
to the skillet; cook until the tomatoes soften and
start to break down, stirring occasionally, about
10 min, then add the garlic and cook for 1 min.

Combine the cooked tomatoes, eggplant, sausage,
16 of the basil leaves, the bread crumbs, Parmigiano,
eggs, and pine nuts. Stir to combine, then let the
mixture stand for 30 min to meld the flavors.

Transfer the peppers to a lidded casserole dish
large enough to hold the peppers comfortably. Stand
the peppers on end and spoon the stuffing into the
tops to fill them. Sprinkle each pepper with the
remaining uncooked tomatoes and top with basil,
bread crumbs, and grated cheese to taste. Combine
the reserved eggplant liquid with the reserved
sausage-cooking liquid and drizzle some over each
pepper. Cover and bake for 30 min. Uncover and let
it stand for 10 min before serving.

NOTES: To peel tomatoes, bring a medium pot of
water to a boil. Have ready a bowl of ice water.
Cut an "X" in the bottom of the tomato and remove
the stem. Place a couple of tomatoes in the boiling
water for 10 to 15 sec -- no longer. Use a slotted
spoon to quickly transfer the tomatoes to the ice
water. The skin should simply slip off.

To toast pine nuts, place them in a medium nonstick
skillet over medium heat. Toast, stirring constantly,
for 3 to 4 min, until the nuts have browned evenly.
Remove them from the pan to stop the cooking.

Vince Amoroso, Washington Post 8/15/12


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