Musicians, composers and friends share recipes in new cookbook

Oct 21

By Jo Ann Kirby
Record Staff Writer
October 21, 2009 12:01 AM

Some of the best recipes are ones passed along by friends and family.

And with that in mind, the Stockton Symphony Alliance has compiled a cookbook with input from its musicians, composers, staff, friends and family.

"We wanted to share these wonderful recipes to create a connection for the public with the members of the symphony," said Conni Bock, editor of "Classical Cuisine" and secretary of the Stockton Symphony Alliance. "When we asked members of the symphony to participate, they not only sent in recipes, but they got really excited about it. They thought it was a fun idea."

The 200-plus recipes are a great way to get to know the folks associated with the symphony - they include photos of the authors as well as ancedotes.

Peter Jaffe, the symphony's music director and conductor, shares his recipe for lasagna - a hefty undertaking that requires a bit of prep work but pays off in not one but two pans of the hearty dish.

"I'm very proud of the recipe. It's something I've developed over the years," he said, explaining that his wife is a vegetarian. "It doesn't have any meat in it, but it doesn't lack anything."

The dish includes five cheeses - never use cottage cheese in place of ricotta, he said - including Monterey jack, mozzarella, parmesan and white cheddar, preferrably sharp. Its flavor is also aided and abetted by red Cinzano vermouth and a glass of burgundy.

Jaffe compares his lasagna with music.

"My life, of course, is music, and one of the things that made me go into music is the many layers that goes into a sound," he said. "A lasagna is contrapuntal. It has great textures and many layers."

The 222-page cookbook is divided into appetizers; beverages; breads and pastries; breakfast; cookies and bars; desserts; main dishes; pasta and rice; poultry; salads; seafood; soups; and vegetables.

At $20 each, the book also serves as a fundraiser for the symphony's educational programs - specifically Steppin' Out, which makes it possible for elementary students to attend symphony concerts. This month's Steppin' Out productions take place in late October and feature a Halloween theme.

The Stockton Symphony Alliance, which produced the cookbook, was founded in spring 2000 by men and women who wanted to become involved in helping the symphony expand its role in the community. An earlier incarnation of the alliance issued a cookbook in 1990, according to Lani Hanker.

"I still have that cookbook, and I still use it," said Hanker, an alliance director at large. "It was time to do a new one, and anything we can do that raises money for education programs is a great thing."

Along with Jaffe, Hanker and Bock also contributed recipes, as did other people associated with the symphony. Hanker, for instance, shared three recipes, including one for an Italian wild rice salad.

Chris Brubeck, son of famed composer Dave Brubeck, includes a recipes for Overnight French Toast. He says it's a Christmas morning tradition for his family.

Marie Flexer, principal second violin for the symphony, shares one for Crock-Pot Onion Pork Chops With Creamy Mustard sauce. A yummy brownie pudding, perfect for fall, was submitted by symphony librarian Jeanne Coburn, who plays the viola onstage.

Jaffe said it's no surprise that those who love music know a thing or two about food.

"I think a cookbook is always a wonderful idea. You're getting a lot of great traditions," Jaffe said. "Next to music, food is a high art."

Contact reporter Jo Ann Kirby at (209) 546-8256 or jkirby@recordnet.com.

Peter's Lasagna

From Peter Jaffe, music director and conductor of Stockton Symphony

Ingredients

• olive oil

• 2 lbs. mushrooms, sliced (1 to 11/2 lbs. may be enough, according to taste)

• 5 to 6 large or 7 to 8 medium golden onions, diced (large chunks are OK)

• 4 to 5 cloves of garlic (or more, to taste), minced

• salt and pepper

• parsley (fresh or dried; about 1 tablespoon or more for sauce, 1/2 tablespoon for ricotta)

• oregano (about 1 tablespoon or more for sauce, 1/2 tablespoon for ricotta)

• basil (about 1 tablespoon or more for sauce, 1/2 tablespoon for ricotta)

• marjoram (about 1 tablespoon or more for sauce, 1/2 tablespoon for ricotta)

• rosemary (about 1 tablespoon or more for sauce, 1/2 tablespoon for ricotta)

• 2 28-ounce cans whole tomatoes, diced, with liquid

• 2 16-ounce cans tomato paste

• approx. 10 oz. Cinzano vermouth (red)

• approx. 6 oz. Burgundy

• 2 16-ounce containers ricotta (cottage cheese is not a substitute)

• 11/2 lbs. wide lasagna (preferably ribbed)

• 16 oz. mozzarella, grated

• 8 oz. grated white cheddar

• 8 oz. grated Monterey jack

• 16 oz. grated parmesan

Instructions

For sauce: In a big pot, sauté onions, mushrooms and garlic in olive oil over medium heat until onions are translucent and mushrooms are brown, adding spices, salt and pepper during cooking. Add tomatoes (with liquid), tomato paste, Cinzano and Burgundy. Add water if it's too thick.

For ricotta: Mix ricotta with small amount of milk to make thick batter. Add the smaller amounts of parsley, oregano, basil, marjoram and rosemary.

For lasagna: Cook noodles in boiling water until done. Drain and let stand. In oiled 9-by-13-inch lasagna pans, place one layer of noodles to cover bottom of pan. Cover with layer of ricotta mixture followed by grated mozzarella, cheddar and jack. Cover with sauce. Sprinkle with generous amount of parmesan cheese. Repeat process of layering noodles, ricotta and cheeses and sauce until ingredients are used up (or pan is full), ending with generous layer of sauce and generous layer of parmesan.

Bake at 350 for 45 minutes.

Serves at least 12 (approximate preparation time is more than three hours). This recipe makes two dishes of lasagna.

Brownie Pudding

From Jeanne Coburn, viola and symphony librarian

Ingredients

• 1 cup flour (whole wheat optional)

• 2 teaspoons baking powder

• 3/4 cup sugar

• 2 tablespoons baking cocoa (unsweetened)

• 1/4 teaspoon salt

• 1/2 cup milk

• 1 teaspoon vanilla

• 2 tablespoons canola oil

• 3/4 to 1 cup chopped walnuts (optional)

• 3/4 cup brown sugar

• 1/4 cup baking cocoa (unsweetened)

• 13/4 cups hot water

Instructions

Sift together flour, baking powder, sugar, 2 tablespoons baking cocoa and salt. Add milk, vanilla and oil. Mix until smooth. Add walnuts (optional). Pour into greased 8-by-8-inch baking pan. Mix brown sugar and 1/4 cup baking cocoa. Sprinkle over batter. Pour hot water over entire batter. Bake in moderate oven (350 degrees) for 40 to 45 minutes.

This will make enough dark chocolate cake pudding to keep one chocolate lover happy for several days or several chocolate lovers happy for one or two days.

Overnight French Toast

From Chris Brubeck

Ingredients

• 1/4 cup (1/2 stick) butter, room temperature

• 12 3/4-inch thick slices of French bread

• 6 eggs

• 1 1/2 cups milk

• 1/4 cup sugar

• 2 tablespoons maple syrup

• 1 teaspoon vanilla

• 1/2 teaspoon salt

• powdered sugar

Instructions

Spread butter over bottom of heavy large baking pan with 1-inch-high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.

Preheat oven to 400 degrees. Bake French bread about 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer. Transfer cooked toast to plates and sprinkle with powdered sugar. Serve immediately, passing maple syrup separately.

Classical Cuisine

Cost: $20

Where: The cookbook can be purchased at Stockton Symphony concerts; at Beyond Pots and Pans, 4343 Pacific Ave., Stockton; or by calling the symphony office at (209) 951-0916.

 

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