A compilation of recipes from Kitchen Compositions, the custom cookbook put together by the musicians and staff of the Philadelphia Orchestra.
Join me as I enter the kitchen of some of Philadelphia’s most talented musicians. With a tribute to this week’s special edition of Arts & Culture, I’ve compiled a few of my favorite recipes from Kitchen Compositions, the custom cookbook put together by the musicians and staff of the Philadelphia Orchestra.
The book is available for purchase at: philorch.org/sites/default/files/KitchenCompositions-OrderForm_0.pdf.
Please note: I’ve made a few of my own adaptations and modified to adhere to kosher guidelines.
Recipe courtesy of Alex Veltman, cello. This makes a great cultural side dish on Shabbat and other holidays. It can be prepared in advance and travels well to potluck dinners.
4-5 large carrots, shredded
1⁄3 cup raisins (soaked in warm water for 30 minutes prior)
3 Tbsps. mayonnaise
3 Tbsps. sour cream
1-2 cloves garlic, pressed
5-6 walnuts, chopped (optional)
salt and pepper to taste
In a large bowl mix shredded carrots and raisins.
In a small bowl mix mayonnaise and sour cream, add garlic cloves, then add to large bowl using a spatula.
Mix well, cover with plastic wrap and refrigerate for a minimum of 2 hours.
Add walnuts just prior to serving.
Serves 6 to 8.
Smoked Salmon Pasta
Recipe courtesy of David Fay, bass. Take a seat, bagels and lox! We’re kicking Jewish brunch into high gear with this tasty dish. The flavors are complementary to one another and pair well with the farfalle. We made this dish a little healthier by using organic whole-wheat farfalle, and it was outstanding.
4 oz. smoked salmon, cut into bite-size pieces
1⁄4 cup olive oil
1⁄4 cup red onion, diced
2 cloves crushed garlic
2 tsps. small capers, rinsed
3 cups farfalle pasta
Mix together salmon, oil, onion, garlic and capers. Set aside for 30 minutes and allow the flavors to marinate.
Cook pasta according to package directions and drain.
Combine pasta with salmon mixture.
Serve warm immediately or cold as a salad.
Winter White Cookies
Recipe courtesy of Herold Klein, retired first violin. You can’t go wrong with this festive twist on traditional cookies. They can be baked in advance and stored in the freezer to enjoy at a later time. We made these with margarine to accompany a pareve meal. They were flatter in shape but tasted delicious.
21⁄4 cups all-purpose flour
3⁄4 tsp. baking soda
1⁄2 tsp. salt
1 cup (8 oz.) unsalted butter, at room temperature
1⁄2 cup granulated sugar
1⁄2 cup packed light brown sugar
1 egg, lightly beaten
3 tsps. grated orange peel
2 cups white chocolate morsels
11⁄2 cups sweetened dried cranberries
Preheat the oven to 350˚.
Combine the first 3 ingredients (dry) in a small bowl using a whisk.
Beat the next 3 ingredients (wet) in a large bowl until creamy. Add the egg and orange peel and mix until fully incorporated.
Gradually blend the flour mixture in 3 separate installments until combined.
Using a spoon, stir the chocolate and cranberries into the batter.
Chill the dough in the fridge 20 to 30 minutes (optional).
Drop dough by tablespoons onto ungreased cookie sheets.
Bake for 12 to 14 minutes until golden brown around the edges.
Let stand for 2 minutes and transfer to a wire rack to cool completely.
Makes approximately 21⁄2 dozen cookies.
Tomato and Chickpea Soup
Recipe courtesy of Jeffrey Khaner, principal flute. Gazpacho meets old-fashioned tomato in this dish, made using just a few simple ingredients you might even have in your pantry. I added a touch of lime juice to bring out a zesty flavor. This meal makes for an excellent comfort dish in the winter but could easily be served cold in the warmer months too.
1 lb. fresh chickpeas, rinsed
1 can (15 oz.) whole peeled tomatoes
6 cups vegetable stock
1 tsp. salt
1⁄2 tsp. pepper
20 fresh basil leaves, plus extra for garnish
1 cup extra virgin olive oil
approximately 1⁄4 cup water for balance
2 Tbsps. freshly squeezed lime juice or zest
On high heat, place chickpeas, tomatoes and stock in a medium saucepan. Add salt and pepper after 4 minutes.
Add additional water if liquid absorbs.
Bring to boil, then reduce to simmer for 12 to 15 minutes.
Take off the burner and let cool for 5 minutes before placing in your blender or food processer.
Puree on medium speed until all the lumps have blended in.
Reduce the speed to low and add the basil and olive oil until you’ve reached desired consistency. Add the lime juice or zest.
If the soup is too thick, you can add an additional 2 tablespoons of water.
Serves 4 to 5.
Taylor Orlin, who works as an account executive for the Jewish Exponent, is a lifelong foodie. She has spent years developing and modifying recipes to adapt for specific dietary needs, including her own Crohn’s Disease. She also believes in instilling healthy eating habits at a young age.