Minnesota Opera Staff Cookbook

MIN N ES OTA OPE RA

STAFF COOKBOOK EDITED AND CO M P I L E D

BY NI CKO L AS SA N C H E S

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Thank you for your tremendous support of Minnesota Opera!

During these times of social distancing and isolation, you may find yourself spending more time at home and with a bit more free time. Your MN Opera family is here for you! We’ve compiled several of our staff’s favorite recipes to help you pass the time, make a delicious meal, and have fun!

In addition, we’ve included several highlights from our 2019 Gala and various MN Opera productions, as well as a few tidbits to help you get to know our staff better! If you make one of these recipes, please take a photo and send it back to us or tag @mnopera to share with us on your social media account.

We miss you and are striving to do whatever it takes to stay connected and ensure that MN Opera continues to contribute to the vibrancy of the Twin Cities Arts Community—be it virtual or live! So grease up that pan and turn on the oven.

Let’s celebrate all that brings us together during these extraordinary times.

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Table of Contents FOR BREAK FAST . . .

6

Breakfast Tartine | Priti Gandhi

9

Tofu Scramble | Nickolas Sanches

10 Ugnspannkaka (Swedish Oven Pancake) | Kristina Gronquist

S OU PS AND SA L A DS . . .

12

Cauliflower and Fennel Soup | Carley Stuber

13

Roasted Red Pepper Emulsion | Julia Gallagher

15

Waldorf Salad | Eric Broker

N OODL ES .. .

16 Cold Sesame Noodles | Diana Konopka 17

Chicken Avocado Pasta | Ryan Taylor

T H E M AI N CO U R SE . . .

18

Miriam’s Curry | Leila Keita

21

Lasagna with Ricotta and Tomato Sauce | Kristin Matejcek

22 Almost Too Cheesy, Cheesy Manicotti | Katherine Castille 24 Simple Veggie Curry | Greg Campbell 25 Morgh Polo (Persian Chicken) | Mitra Sadeghpour

BAK ES AN D C ASSE RO L ES . . .

26 Chicken Enchilada Bake with Tomatillo Sauce | Roxy Stouffer-Cruz 28 Pearl Couscous with Creamy Feta and Chickpeas | Valerie Friend 30 Cheesy Zucchini Casserole | Allen Perriello

COOK I ES AN D B A R S . . .

32 Keto/Low-Carb/Gluten-Free Cookies | Darby Lunceford 33 Vanilla Almond Sugar Cookies | Carley Stuber 35 Ausuki (Lithuanian Fried Twists) | John Kupris 36 Raspberry Fudge Bars | Nickolas Sanches

FOR DESS E RT . . .

48 Chocolate Pavlova | Julia Gallagher 41 PB&J Tart | Jen Thill 42 Grandma Fran’s Apple Pie | Jamie Fuller 44 Grandma Andrews’ Pumpkin Pie | Jamie Andrews

Gluten-Free

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Vegan

Vegetarian

© Matt Lien Photography

Breakfast Tartine About Priti: I oversee the artistic operations of Minnesota Opera and am part of the leadership team that collectively plans MN Opera’s season planning. I also lead an amazing artistic team! Together, we work on all artistic budgeting, casting, guest artist matters, auditions, chorus operations, and orchestra planning. Before moving into opera administration, I had an international opera career for almost 20 years (first as a mezzo, PRITI GANDHI Chief Artistic Officer

then as a soprano). I love talking to people about why opera is such an impactful art form, and how the human voice is one of the most powerful instruments of expression.

Things You Need: 1 EGG

Directions: 1. On low to medium heat, warm the oil in a non-stick pan and add garlic and shallots. After about a minute, add

1 SLICE CINNAMON RAISIN BREAD

your mushrooms, and lightly sprinkle with sea salt and

½–1 OZ CHEDDAR CHEESE

chopped basil. Give it a good stir and then cover for

Sliced thin

3 LARGE MUSHROOMS Chopped

1/2 TBSP OLIVE OIL

about 2–3 minutes.

2. Pop your bread in the toaster and have the sliced cheddar cheese ready to arrange on the freshly toasted bread (ideally, covering the toast).

3. Check on the mushrooms and sauté/mix until satisfied.

3/4 TSP GARLIC

Using a non-stick spatula, gather mushrooms and garlic

Finely chopped

mix into one area of the pan. Crack the egg and carefully

3/4 TSP SHALLOTS

drop it right onto the mushroom mix. You want to keep

Finely chopped

BASIL AND SEA SALT To taste

the integrity of having the egg “together” and not let it run out into the whole pan. Using a spoon or fork, gently muddle the yolk, just a little bit.

4. Cover the pan and let the egg fry very lightly for about 2–3 minutes. You don’t want to overcook it! I don’t like

About the Recipe:

the egg to get too chewy—I prefer the egg to be still

I started making this open-faced breakfast

soft—almost on the verge of a runny yolk (but not quite).

sandwich when I was living in Paris and singing

Keeping temp on medium-low is best. Covering the pan

at the Chatelet for the first time. My first Valkyrie

will let the steam do the additional cooking.

needed extra breakfast protein to get through rehearsals and all those “ho-jo-to-ho’s!”

5. Once it’s cooked to your liking, use a spatula and carefully place the whole yummy egg and mushroom right onto your toast—on which you’ve already arranged the cheese (if the egg has run out and cooked a bit larger in the pan, you can use a spatula to cut the egg mixture in half and pile each half on top of the other on the toast). The warm egg will melt the cheese right into your toast. Eat and enjoy!

NOTE:

Let me know if this recipe improves your French—

didn’t help me with that at all!

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Tofu Scramble About Nickolas: I’m responsible for helping Minnesota Opera donors realize the joy and impact of their giving and I feel very lucky to be part of this generous and enthusiastic opera community.

NICKOLAS SANCHES Development Officer

Things You Need:

About the Recipe:

1 TBSP OLIVE OIL

I’ve been vegan for only six months, but I absolutely love how it

1 MEDIUM SWEET POTATO

but it was very simple to make it vegan by substituting the eggs

Diced

with firm tofu. Make sure it’s firm and not extra firm and use a ton of

1 + 1 GARLIC CLOVE

lime juice. Feel free to also add your favorite hot sauce!

makes me feel! I used to make this recipe with two over easy eggs,

Chopped

1 PACKAGE FIRM TOFU Drained

Directions: 1. Oil a large skillet and turn it to medium-high. Add sweet potato

1/2 TSP TURMERIC

and garlic. Let it sauté for a few minutes. You’ll know they’re

(Optional)

done when they start to caramelize or get a little black.

1 LARGE AVOCADO Diced

1/2 RED ONION

2. Squeeze firm tofu over the sink—try to get as much water out as you can. Then make a space in your skillet and crumble the tofu.

3. Add the turmeric. This is really just to color the tofu for the

Diced

traditional “egg” look. You can omit this step if you’d like, but it

1 JALAPEÑO

makes the dish much more colorful.

Diced, seeded if desired

4. Rub a bowl rigorously with crushed garlic.

JUICE OF 2 LIMES

5. Dice the avocado, red onion, jalapeño, cilantro, and tomatoes

1/2 BUNCH OF CILANTRO Chopped

HANDFUL OF CAMPARI TOMATOES Halved

and throw them into the garlic-rubbed bowl. Add the juice of one lime and mix it all together with garlic salt. You can mash it into guacamole, but I personally prefer the chunkier texture.

6. Take the sweet potato, tofu, avocado mixture and throw it all into a bowl. Squeeze some more lime on it and add a pinch of salt.

Add your favorite hot sauce if you’d like.

1 TSP GARLIC SALT SALT To taste

NOTE:

You’ll find many types of tofu at the grocery store

including silken, firm, and extra firm. Firm tofu works best for scrambles. Silken tofu has the consistency of thick yogurt and

YOUR FAVORITE HOT SAUCE

extra firm tofu is more for tofu steaks or grilled tofu. Firm tofu

I use Frank’s or Cholula

crumbles just right.

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Ugnspannkaka (Swedish Oven Pancake) KRISTINA GRONQUIST Senior Accountant

About Kristina: I’m brand new to Minnesota Opera and I am very excited to start my new position as Senior Accountant.

Things You Need:

About the Recipe:

3 EGGS

This dish is unique to Scandinavia. I’ve never seen

Beaten

1/2 TSP SALT

this dish offered on breakfast menus in the United States. My mother made it for dinner (always in a glass pan) about once a month and it was a special

1 CUP + 2 CUPS MILK

treat for me and my three brothers. My mom, Hazel,

2 CUPS ALL-PURPOSE FLOUR

with butter. She served it alone as a main course,

BUTTER For greasing the pan

HAM, SPAM, OR LEAN BACON Cut into small pieces

BUTTER, SYRUP, LINGONBERRIES, OR ANY OTHER PRESERVES

put chunks of ham in it and I recall smothering it no sides of vegetables or anything else. I suppose it was an easy meal for a 1960’s stay-at-home mom who was juggling a lot. We washed it down with milk and felt super special!

Directions: 1. Beat 3 eggs with salt and 1 cup of milk.

2. Stir in 2 cups of flour and add the remaining 2 cups of milk 3. Prepare a large pan by greasing. Place small pieces of ham, spam, or lean bacon on the bottom. Pour batter over this.

4. Bake at 400 degrees for 30 minutes, or until slightly brown.

5. Serve with butter, syrup, lingonberries, or any preserves and enjoy!

NOTE:

My mom always used ham. Vegetarians

could use veggie sausage/bacon or mushrooms.

Feeds at least six!

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© Matt Lien Photography

Cauliflower and Fennel Soup About Carley: I lead a team of kind, dedicated, smart, organized, and energetic people who collectively raise the necessary funds to make great opera possible in Minnesota. I meet with amazing friends and CARLEY STUBER Chief Development Officer

donors of MN Opera asking for their support and learning about why they share their time and resources with this company.

Things You Need: 1 TBSP OLIVE OIL 1 GARLIC CLOVE

Directions: 1. Heat olive oil and add garlic, onion, fennel seeds, and cook slowly for 5 minutes or until soft.

Crushed

2. Add cauliflower, half of beans, and stock. Boil and simmer 10 minutes.

1 ONION

3. Pour half into food processor; blend until smooth.

Chopped

4. Add the remaining ingredients.

2 TSP FENNEL SEEDS 1 CAULIFLOWER

NOTE:

If you prefer soups with large pieces and not creamy, you do

not need to put in blender at all.

Cut into small pieces

14 OZ WHITE BEANS Drained and rinsed

1 1/4 QUART VEGETABLE OR CHICKEN STOCK ½–1 LB SAUSAGE OR DICED CHICKEN (Optional)

KALE Chopped (Optional)

FIRM TOFU Cubed (Optional)

SALT, PEPPER, CURRY POWDER To taste

Hansel and Gretel, 2014 © Michal Daniel

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Roasted Red Pepper Emulsion About Julia: I support the overall administrative operations of the production department, including overseeing our production rental program. I also collaborate heavily with the education department on Project Opera JULIA GALLAGHER Assistant Production Director

productions and the Technical Theater Lab training program. Finally, I am currently project managing the LAB Theater renovation.

Things You Need: 2 TBSP + 1/2 CUP OLIVE OIL 1 SHALLOT Peeled and rough diced

3 GARLIC CLOVES Crushed

1/2 TSP RED PEPPER FLAKES (Optional, for more spice)

2 ROASTED RED BELL PEPPERS Chopped

1/2 CUP WHITE WINE

Directions: 1. In a small saucepan, combine 2 TBSP olive oil, shallot, and garlic over low heat until the garlic becomes fragrant. If you would like more spice, add ½ TSP of red pepper flakes.

2. Increase heat to medium and add roasted red peppers.

Stir until the onion and peppers begin to caramelize.

3. Deglaze with white wine and reduce until almost all of the wine has cooked out.

4. Turn heat down to medium-low and add chicken stock.

Reduce stock by half.

5. Put sauce in blender and blend on low for 15 seconds.

Increase speed to medium and slowly drizzle in 1/2 cup

1 CUP CHICKEN STOCK

olive oil. Sauce should emulsify. Season with salt and

(Vegetable stock for vegan)

pepper to taste.

SALT & PEPPER

NOTE:

To taste

Leftover sauce can be saved in the refrigerator or

freezer and re-heated. When re-heated, it won’t have the airiness of the fresh sauce, but will still taste delicious!

About the Recipe: This recipe is courtesy of my husband, Tim, who is an Executive Chef. This is an incredibly versatile sauce—so far, we’ve served it with fish, chicken, pork, green beans & roasted potatoes... Depending on the stock you use, this can be made vegan.

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Waldorf Salad About Eric: In a nutshell, I tell stories about how cool art and Minnesota Opera are to all sorts of people. I do that by developing and executing multi-channel public and media relations plans that integrate programmatic marketing and fundraising goals, fostering mutually ERIC BROKER Associate Communications Director

beneficial relationships between the opera and the greater community.

Things You Need:

About the Recipe:

6 TBSP MAYONNAISE

Your classic midwestern “salad.” Feel free to use candied walnuts

(Or substitute plain yogurt)

1 TBSP LEMON JUICE 1/2 TSP SALT PINCH OF FRESHLY GROUND PEPPER 2 SWEET APPLES Cored and chopped

instead of toasted walnuts—because you’re worth it.

Directions: 1. Toss all ingredients together.

2. Throw in a large bowl and enjoy!

NOTE:

If using yogurt, omit the lemon juice. You may also want

to add a little honey to balance the tartness of the yogurt.

1 CUP RED SEEDLESS GRAPES Halved (or substitute 1/4 cup raisins)

1 CUP CELERY Thinly sliced

1 CUP WALNUTS Chopped, slightly toasted

LETTUCE

The Italian Straw Hat, 2019 © Cory Weaver

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Cold Sesame Noodles About Diana: I oversee timely submission of general operating and restricted grants and reports for government and national DIANA KONOPKA Institutional and Major Gifts Director

foundation sources, managing forecast for government and national funding, and researching new sources of support.

Things You Need:

About the Recipe:

1 LB FRESH NOODLES

This is a variation on Sam Sifton New York Times

Spaghetti is easiest to handle

A SPLASH + 2 TBSP SESAME OIL

Cooking with substitutions from my pantry. On occasion I substitute 2 TBSP of peanut butter for the sesame paste—just add a dash more sesame oil to amp up the

3 1/2 TBSP SOY SAUCE

flavor. Feel free to be liberal with the chili-garlic paste.

2 TBSP CHINESE RICE VINEGAR

Hot Sauce. I leave these out to meet the palate of my

(Or white wine or apple cider vinegar; lime or lemon juice would work equally as well)

2 TBSP CHINESE SESAME PASTE 1 TBSP PEANUT BUTTER

You can also add red pepper flakes, tabasco, or Frank’s preschooler and then season to taste after the fact.

You can also use anything crunchy to substitute for the cucumber—celery tossed with sesame oil is delicious.

Finally, add 1/4 cup roasted peanuts on top if you’d like.

Smooth or chunky, with or without sugar; if your peanut butter doesn’t have sugar, add up to a TBSP

2 TSP GINGER

Directions: 1. Bring a large pot of water to a boil. Add noodles

Finely grated (Optional)

and cook until barely tender, about 5 minutes; they

2 TSP CHILI-GARLIC PASTE

should retain a hint of chewiness. Drain, rinse with

HALF A CUCUMBER

sesame oil.

Peeled, seeded, and cut in 1/8-inch x 1/8-inch x 2-inch sticks

¼ CUP ROASTED PEANUTS (Optional)

cold water, drain again, and toss with a splash of

2. In a medium bowl, whisk together the remaining 2 TBSP sesame oil, soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic, and chiligarlic paste.

3. Pour sauce over noodles and toss. Transfer to a serving bowl and garnish with cucumber and peanuts.

NOTE:

Good immediately but better overnight. Right

now, I like to serve this with a soft-boiled egg and a giant heap of kimchi.

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Chicken Avocado Pasta About Ryan I began my career in the arts as an opera singer, and trained in the MN Opera Resident Artist Program 20 years ago. It has been an honor to return home to work with the most incredible team in the opera industry here in the Twin Cities.

I come from an impressive group of terrific home cooks, and I very much enjoy honing this skill when not at work with the amazing MN Opera staff! My sister-in-law RYAN TAYLOR President and General Director

prepared a version of this recipe when I spent a summer living with my brother’s family in DC as a young artist at Wolf Trap Opera. It has since become a family favorite, and it’s a pleasure to share it with my MN Opera family!

Things You Need:

About the Recipe:

1 BOX PENNE PASTA

It’s a quick summertime pasta that keeps well in the fridge for days on

Substitute whole wheat or plant protein pasta if desired

3 CHICKEN BREASTS 2 TBSP OLIVE OIL 1–2 TBSP CAJUN SEASONING

the lake or by the beach so you can make a mess of it and eat cold in the days after dinner! Nothing fancy here—just a wrought iron skillet and blender in addition to the pasta pot to make this work ...

Directions: 1. Preheat oven to 400 (375 if you use convection).

(Such as Tony Chachere’s)

2. Put on a pot of water to boil penne pasta.

2 TSP COARSE SEA SALT

3. Heat 2 TBSP olive oil over medium heat on an iron skillet.

for the sauce...

1 CUP LIGHT CREAM

4. Pat chicken dry with paper towel. Season chicken with salt,

1/2 TSP CAYENNE PEPPER 1/4 CUP APPLE CIDER VINEGAR (Substitute white vinegar for added kick)

2 AVOCADOS Peeled and pitted

JUICE FROM 2 LARGE LIMES 1 TSP COARSE SEA SALT BLACK PEPPER To taste

to serve...

1 TBSP OLIVE OIL 2 TBSP PASTA WATER 1 BUNCH GREEN ONIONS Diced to taste

FRESH GRATED PARMESAN

pepper, and 1 TBSP Cajun seasoning.

5. When skillet is nice and hot, sear chicken for 5 minutes per side.

6. When water boils, add 2 TSP salt and pour in pasta. Cook for 8–10 minutes and drain, setting aside 2 TBSP of pasta water.

7. When chicken is seared on both sides, pop the skillet into the oven. Cook for 15–20 minutes to your desired “done-ness”.

8. In a blender, combine cream, cayenne, vinegar, avocados, juice from 2 limes, 1 TSP salt, and pepper to taste. Blend until smooth.

9. When chicken finishes in oven, cover and let rest.

10. In the pasta pot, combine 1 TBSP olive oil and 2 TBSP pasta water with your pasta and stir with 3/4 of the diced green onions.

11. Pour avocado sauce over pasta and stir.

12. Slice chicken into long strips.

13. Serve pasta in shallow bowls with chicken on top. Garnish with green onion and Parmesan to taste.

NOTE:

Make two batches, take any leftovers, and stir chicken

and onions into the pasta and refrigerate—it’s delicious cold the second through fourth days!

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Miriam’s Curry About Leila: In my role, I develop ways Minnesota Opera can thank its donors and patrons through acts of gratitude, events, and other benefits. I organize events where like-minded donors can get together while supporting an organization they care deeply about and, LEILA KEITA Associate Donor Relations Director

no matter the level of their donation, feel good about the difference they are making at MN Opera.

Things You Need: 1 ONION

Directions: 1. Sauté onion and garlic until fragrant, add pieces

Diced

of chicken and pepper flakes. Cook until chicken is

4 GARLIC CLOVES

almost done.

Minced

1/4 TSP RED PEPPER FLAKES Plus more to taste

2 MEDIUM CHICKEN BREASTS Cut into small cubes

1–2 BUNCHES OF KALE 2 TSP CURRY POWDER Plus more to taste

2. Add turmeric and curry powder, then add kale. Stir and cover to let kale steam a little. Keep stirring kale as it cooks and leave it a little undercooked so it can cook in the coconut sauce as well.

3. Blend coconut milk, lime juice, cashews, and salt in a blender.

4. Add coconut sauce to kale/chicken, stir and let simmer until kale and chicken are done.

5. Serve over rice!

2 TSP TURMERIC Plus more to taste

13 ½ OZ (1 CAN) COCONUT MILK 1 CUP ROASTED CASHEWS JUICE OF 2 LIMES 1/2 TSP SALT RICE About the Recipe: This is my favorite curry recipe and my friend Miriam makes it, thus why it’s called “Miriam’s Curry.” You can use any type of greens if you don’t like kale. The spices and seasonings are all to taste. I typically use heaping teaspoons of curry powder. Enjoy!

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Ariadne auf Naxos, 2015 © Dan Norman

© Matt Lien Photography

The Elixir of Love, 2015 © Michal Daniel

Lasagna with Ricotta and Tomato Sauce About Kristin: I work with the Marketing Director to plan and manage execution of audience development initiatives including ticket sales; loyalty and retention efforts; and equity, diversity, and inclusion strategies. With a focus on audience and KRISTIN MATEJCEK Associate Marketing Director

community engagement I collaborate cross-departmentally to develop and execute a range of strategies that support revenue goals, deepen relationships with existing audiences, cultivate new relationships in the community, and build new audiences.

I love sharing MN Opera with all people!

Things You Need:

About the Recipe:

1/3 CUP OLIVE OIL

This is my favorite Dean & Deluca recipe and will be perfect for

3 LARGE ONIONS Diced

entertaining guests once this is all over.

Directions:

(3) 28 OZ CANS PLUM TOMATOES

1. Heat olive oil over moderate heat in large saucepan. Add onions,

Drained

2. Cook for about 20 minutes, stirring occasionally until onions

1 TBSP KOSHER SALT 1 TSP FRESH GROUND BLACK PEPPER 2 CUPS WHOLE MILK RICOTTA CHEESE

stir, and cover.

are translucent.

3. Using a food mill, puree plum tomatoes directly into the pan.

4. Add 2 TSP salt, and 1/2 TSP pepper. Cook uncovered for about 30 minutes, or until the sauce is reduced to about 4 1/2 cups.

5. In a small bowl mix ricotta, egg, 2 TSP Parmesan, basil, remaining salt and pepper, and nutmeg. Stir well to combine.

1 EGG

6. Generously butter the bottom and sides of a 13x9 baking pan.

2 TBSP + 1/2 CUP PARMESAN CHEESE

7. Take 3/4 cup of tomato sauce and spread on bottom of pan.

Finely grated

1 TBSP FRESH BASIL Chopped

1/8 TSP GROUND NUTMEG 3 TBSP BUTTER Melted

8. Place 3 lasagna noodles on bottom of pan, overlapping them slightly.

9. Spread a heaping 1/3 cup of ricotta mixture evenly over noodles.

10. Spread 3/4 cup tomato sauce on top of this and then sprinkle with a heaping 1/3 cup of mozzarella. Repeat 4 times.

11. Place last 3 noodles on top and sprinkle with remaining mozzarella and Parmesan.

12. Bring to room temperature before cooking. When ready to

18 SHEETS LASAGNA NOODLES

cook, preheat oven to 400. Bake on top shelf of oven for 20–25

Parboiled

minutes, or until cheese is melted.

1 LB (ABOUT 3 CUPS) MOZZARELLA CHEESE Grated

13. Let sit 5 minutes and serve.

NOTE:

This lasagna may be assembled two days in advance and

stored in the refrigerator, covered.

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Almost Too Cheesy, Cheesy Manicotti About Katherine: I get people excited about opera! I introduce our advertising partners to the world of opera and negotiate advertising that supports MN Opera’s mainstage and community programming. Working with many members of the KATHERINE CASTILLE Marketing Director

incredible MN Opera staff, I put together marketing campaigns for subscriptions, individual tickets, annual giving, education, and more.

Things You Need:

About the Recipe:

10–12 MANICOTTI SHELLS

Never have I ever had anything too cheesy. If you’re like me, then this is the perfect recipe for you!

3 CUPS + 1 CUP MOZZARELLA CHEESE Shredded

2 CUPS RICOTTA CHEESE 6 TBSP FRESH BASIL Chopped (or 2 TBSP dried)

20–24 OZ SPAGHETTI SAUCE 1/2 CUP PARMESAN OR ROMANO CHEESE Grated

SALT AND PEPPER To taste

OLIVE OIL PARMESAN OR ROMANO CHEESE Grated

Optional...

1/2–1 LB ITALIAN SAUSAGE Cooked and drained (but reduce mozzarella

1. Grease a 9x13 glass baking dish and cookie sheet with olive oil.

2. Cook manicotti shells, drain, and set aside to dry on prepared cookie sheet.

3. Optional: Cook Italian sausage and drain away oil.

4. Optional: Cook chopped onion and garlic in olive oil until tender.

5. In a medium bowl, stir together 3 cups mozzarella for filling with ricotta, basil, salt, and pepper (and sausage, onion, garlic, red pepper flakes) for filling. Using a teaspoon, gently spoon the filling into each manicotti shell.

6. Preheat oven to 350.

7. Spread a thin layer of spaghetti sauce in the prepared baking dish.

8. Arrange stuffed pasta over layer of sauce.

by 1 cup and ricotta by 1/2 cup)

9. Pour remaining sauce over pasta.

1/2 OR WHOLE ONION

10. Sprinkle 1 cup mozzarella for topping.

Chopped

11. Bake for 15 minutes.

2–3 GARLIC CLOVES

12. Sprinkle with Parmesan.

CHOPPED (OR 1–2 TSP MINCED GARLIC)

13. Bake 10 more minutes.

1/2 TSP RED PEPPER FLAKES 22

Directions:

14. Sprinkle with additional basil if desired.

Simple Veggie Curry About Greg: Along with the entire Patron Services Department, I aim to provide our patrons with outstanding customer service in our ticket office. I also serve as system administrator of Tessitura, our ticketing and development database, and a variety of related technologies like the scanners used to scan your ticket.

GREG CAMPBELL Patron Services Director

Things You Need:

About the Recipe:

2 TBSP SALT

I make this all the time—it’s super easy, really cheap, vegan, and

For water

2 LB POTATOES Cut into 1-inch cubes

1 TBSP VEGETABLE OIL 1 MEDIUM ONION

Directions: 1. Place potatoes into a large pot or Dutch oven and cover with salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender—about

Diced

12 minutes. Once cooked, drain the potatoes and set them

4 GARLIC CLOVES

aside.

Minced

2 TSP CUMIN 1 TSP CAYENNE PEPPER 4 TSP CURRY POWDER 1 TSP SALT 1 TSP BLACK PEPPER

2. Return pot to the stove and add 1 TBSP oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent (about 3–5 minutes).

3. Add cumin, cayenne, curry powder, salt, pepper, and ginger— allow the spices to become fragrant. Stir to combine before adding tomatoes, chickpeas, and peas.

4. Increase heat to medium-high and stir in the coconut milk.

Bring to a simmer before adding the potatoes back to the

2 CENTIMETER PIECES GINGER

pot. Reduce heat to low and cook everything together for

Minced

3–5 minutes before serving.

14 OZ (1 CAN) DICED TOMATO 15 OZ (1 CAN) CHICKPEAS Drained

15 OZ (1 CAN) PEAS Drained and thoroughly rinsed

14 OZ (1 CAN) COCONUT MILK Full fat and unsweetened

24

makes a massive amount of food I can eat for days.

Morgh Polo (Persian Chicken) About Mitra: I am responsible for Project Opera (our vocal training program for grades 4–12), summer camps, and community work in preparation for our newly commissioned opera The Song Poet. It will premiere in 2021 and is based on the MITRA SADEGHPOUR Education Director

book of the same name by St. Paul author Kao Kalia Yang, with music by Minnesota composer Jocelyn Hagen.

Things You Need: 2 ½–3 LB CHICKEN BREAST

the contents. Rice was probably from a large bag in the locked storeroom. My mother-in-law patiently sorted through the rice to be sure there were no tiny stones, while a helper dealt with the chicken.

5 TBSP BUTTER

By noon or 1pm a huge platter of mixed fruit, rice, and chicken was

Plus more for pan

brought from the attached kitchen to the dining room where a

3 CUPS COOKED BASMATI RICE

plastic tablecloth was spread on the Persian carpet. Everyone sat cross-legged on the floor. Haji Baba, my father-in-law, blessed the

1/2 TSP SALT

food, and half a day’s work was enjoyed with hot, crusty bread fresh

1 CUP DRIED APRICOTS

from the beehive-shaped oven at the end of the street, and plates

1 CUP SEEDLESS RAISINS OR CURRANTS

of strong tea with sugar cubes finished the meal, and preparation

1 LARGE ONION Finely chopped

¼–½ TSP CINNAMON SAFFRON To taste

of fresh greens with names I never learned in English. Tiny glasses for the evening meal began. Everything was always delicious, but nothing could compare to the apricot chicken pilaf.”

Directions: 1. Cut each chicken breast into 4 pieces and sauté in 5 TBSP butter until just done. Season with salt, poultry seasoning and pepper (optional). Set aside.

2. Cook rice in a rice cooker or as directed on package, seasoning with salt to taste.

3. Quarter apricots, and with the raisins, soak in warm water for

About the Recipe: This recipe is from “Persian Cookery” by Nassrollah Islami and modified by my mother, Margaret Sadeghpour-Kramer. Mom writes this about one of our family’s favorite recipes: “In all the time I lived in Iran—nearly 7 years—this was my all-time favorite dish. My mother-inlaw, Haji Bebe, started early each day preparing

10 minutes. Sauté the finely chopped onion in butter until clear.

Add soaked apricots and raisins to your chopped onion and sauté the three together along with butter and cinnamon. Add 1/4 cups water and heat on low until fruits are soft.

4. Mix fruit and onions, cooked chicken, and rice to serve, or put chicken around edges of platter of rice and fruit.

5. Soak saffron threads in 1–2 TBSP boiling water and sprinkle on for color.

lunch by going to the bazaar for a fresh, fresh For vegetarians, mix rice with sautéed fruit and onions

chicken; feathers and all. The onions were from

NOTE:

the vegetable seller and the dried fruit came in

directly on a platter or put fruit on top of rice on platter.

burlap bags with the tops rolled down to display

Place chicken on the side for omnivores to add.

25

Chicken Enchilada Bake with Tomatillo Sauce About Roxy: My responsibilities include arranging housing and travel for visiting cast and artistic staff as well as preparing visa petitions for international artists. I handle all communications with the orchestra: issuing musician contracts and organizing ROXY STOUFFER-CRUZ Company Manager

and managing auditions. I’m also responsible for preparing our English captions, which are projected above the stage for every production.

Things You Need: for the chicken filling...

for the tomatillo sauce…

3–4 SKINLESS, BONELESS CHICKEN BREASTS

2 TBSP OLIVE OIL

Halved

1–1 ½ CUPS COOKING SHERRY

3 GREEN ONIONS Chopped

2–3 GARLIC CLOVES

SHALLOT

Chopped

Peeled and rough diced

1 ½–2 LB TOMATILLOS

1 SMALL ONION

Cut into small pieces

Thinly sliced

4 OZ GREEN CHILE PEPPERS

1–2 GARLIC CLOVES

(I use mild)

Chopped

1 CUP CHICKEN BROTH

15 ½ OZ (1 CAN) BLACK BEANS Drained

2 TBSP CILANTRO Chopped

1/4 CUP FETA CHEESE additional ingredients...

1 TBSP BROWN SUGAR

WHITE CORN TORTILLAS

1 TBSP FLOUR

3 CUPS MONTEREY JACK OR MEXICAN BLEND CHEESE

Substitute corn starch for gluten-free

Shredded

To taste

SALT

2 TBSP CRUMBLED FETA 1–2 GARLIC CLOVES

About the Recipe:

Chopped

I came up with this recipe in an attempt to duplicate my

CILANTRO

favorite menu item at the La Cucaracha Mexican restaurant

Chopped for garnish

in St. Paul. Paging through a Mexican cookbook I had, I found a recipe for a chicken dish that looked somewhat similar and embellished upon it a bit to come up with this.

26

Directions: 1. Preheat oven to 350.

2. Place chicken breasts in baking dish, cover with sliced onions and garlic.

3. Pour cooking sherry over chicken until covered and poach in oven for 50 minutes.

4. When done, allow to cool for a bit, then shred chicken with fork. Combine with poaching “sauce” and add black beans.

5. In a large pot, sauté onions in olive oil until translucent. Add garlic and sauté a bit more.

Add tomatillos and sauté/simmer until broken down into a sauce. Add chile peppers, cilantro, broth, and feta cheese and simmer until blended well. Add brown sugar and stir until dissolved. Then add flour, stirring to dissolve and simmer until it thickens slightly. If desired, add salt to taste.

6. In a casserole dish or pan, cover the bottom with tortillas. Spread a layer of the chicken/ bean mixture, then a layer of shredded cheese. Add a second layer (tortillas, chicken, cheese) in the same manner. Then cover with a final layer of tortillas and pour tomatillo sauce over the entire thing.

Sprinkle with more shredded cheese and feta and bake in oven for 45 minutes.

7. Allow to cool for 15 minutes before serving.

Garnish with cilantro if desired.

Dinner at Eight, 2017 © Cory Weaver

27

Pearl Couscous with Creamy Feta and Chickpeas VALERIE FRIEND Web and Digital Media Associate

About Valerie: I manage our website, email campaigns, and digital marketing efforts.

On a daily basis, I am updating the content you see on mnopera.org, creating and executing email campaigns you may receive in your inbox, and working on our digital marketing efforts that include Google ads and Facebook ads.

Things You Need: 1 PINT GRAPE TOMATOES Halved

1/4 CUP SCALLIONS

4 OZ (1 CUP) FETA CHEESE Crumbled

1/3 CUP PARMESAN Freshly grated

Sliced

2 TBSP EXTRA-VIRGIN OLIVE OIL Plus more for drizzling

1 TBSP BALSAMIC VINEGAR Plus more for serving

About the Recipe: I stumbled upon this recipe during my creative recipe week! My fiancé and I take turns every other week to find and try two recipes that we are unfamiliar with. As I was browsing Pinterest for inspiration, I stumbled upon this

2 LARGE GARLIC CLOVES

recipe featured on the New York Times. Surprisingly easy

Finely grated or minced

to make, delicious, and relatively healthy!

1 ½ TSP KOSHER SALT Plus more to taste

1/2 TSP BLACK PEPPER Plus more for serving

3 OREGANO, ROSEMARY, OR SAGE SPRIGS 2 CUPS VEGETABLE STOCK Or water

1/3 CUP CILANTRO, DILL, OR PARSLEY Chopped, plus more for serving

1. Preheat oven to 450. In a 9-inch baking dish, cake pan, or gratin dish, toss together tomatoes, scallions, olive oil, balsamic vinegar, garlic, 1/2 TSP salt, pepper, and oregano sprigs. Roast until tomatoes are tender (about 15 minutes).

2. While tomatoes roast, heat the stock until it boils, then stir in remaining 1 TSP salt, adding more to taste. (You want a well-seasoned broth here to

1/2 TSP LEMON ZEST

flavor the couscous.) Stir in cilantro, lemon zest

Finely grated (from 1/2 lemon)

and cumin.

3/4 TSP GROUND CUMIN 1 ½ CUPS PEARL COUSCOUS 15 OZ (1 CAN) CHICKPEAS Drained and rinsed 28

Directions:

3. Remove tomatoes from oven and fold in couscous, chickpeas, and hot stock mixture. Cover pan tightly with foil and return to oven for 20 minutes.

4. Remove foil and fold in about 3/4ths of the feta

Š Andrew Scrivani for The New York Times

(save the rest for garnish) and Parmesan.

Bake uncovered until feta starts to melt, another 5 minutes.

5. To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls.

Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

29

Cheesy Zucchini Casserole About Allen: As the Head of Music, I oversee the musical preparation of all mainstage productions and execution of all musical activities. I also oversee the development and ALLEN PERRIELLO Head of Music

selection of our Resident Artist singers and pianists.

Things You Need:

About the Recipe:

4 CUPS RAW ZUCCHINI

My family grew a ton of zucchini in Pennsylvania every summer,

Cubed

leaving us to find countless ways to use it! This casserole was a frequent summertime supper.

1 CUP CARROTS Shredded

1 ONION Sliced

8 OZ BOX STUFFING MIX about half of one large bag

Directions: 1. Preheat oven to 350.

2. Steam zucchini, carrots, and onion for 4–5 minutes.

3. Pour into casserole dish. Melt butter and moisten entire stuffing mix with it. Set aside.

1/2 CUP BUTTER

4. Stir into vegetables the sour cream, soup, 1 cup of stuffing, and 1

1/2 CUP SOUR CREAM

5. On top, place the remaining 1 cup of cheese and stuffing.

13 ½ OZ (1 CAN) CREAM OF CHICKEN SOUP

6. Bake for 20 minutes.

cup of cheese.

1 CUP + 1 CUP MOZZARELLA CHEESE Grated

La Bohème, 2017 © Dan Norman

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© Matt Lien Photography

Keto Cookies About Darby: I oversee all the marketing and communication efforts for Minnesota Opera. I lead an incredible team of talented and enthusiastic individuals who work tirelessly to generate excitement and awareness of opera in our community.

DARBY LUNCEFORD Chief Marketing Officer

Things You Need:

About the Recipe:

1/2 CUP (1 STICK) BUTTER

Adapted from a recipe created by Giada De Laurentiis.

1 CUP COCONUT SUGAR

Directions:

1 TSP VANILLA EXTRACT

1. Add melted butter, coconut sugar, and vanilla extract to a medium bowl. Stir to combine and soften the sugar. Add the

1 LARGE EGG + 1 YOLK

egg and egg yolk and stir until smooth. Add the almond flour,

At room temperature

coconut flour, baking soda, and salt. Stir until it forms a soft dough. Add chips and stir to evenly distribute. Refrigerate for at

1 CUP ALMOND FLOUR 1/2 CUP COCONUT FLOUR

least 4 hours or up to overnight.

2. Preheat the oven to 350 degrees.

3. Line 2 rimmed baking sheets with parchment paper. Scoop 1/4-

1 TSP BAKING SODA 1/2 TSP KOSHER SALT 3/4 CUP DARK CHOCOLATE, CINNAMON, OR OTHER TYPE OF CHIPS (Optional)

32

cup balls of cookie dough evenly onto the baking sheets leaving 2 inches between each scoop. Flatten them slightly. Bake, rotating halfway through, until the edges are just set, and the centers are still slightly underdone, 13–15 minutes. Allow to cool for 10 minutes on the baking sheets, then remove to a wire rack to cool completely. You can also bake batches of cookies and keep the dough in the refrigerator for a few days.

Also by Carley...

Vanilla Almond Sugar Cookies CARLEY STUBER Chief Development Officer

Things You Need:

About the Recipe:

1 CUP GRANULATED SUGAR

This recipe is from the Nelson family cookbook but has become a

1/2 CUP BUTTER

with my two girls.

Stuber family favorite. I loved (and still love) making these cookies

1/3 CUP SOY OR RICE MILK 2 TSP VANILLA 3/4 CUP WHITE RICE FLOUR

Directions: 1. Preheat oven to 350.

2. Cream together butter and sugar with a mixer and beat 2 minutes.

1/3 CUP COCONUT FLOUR

3. Add vanilla and milk and beat for 1 minute.

2 TBSP POTATO STARCH

4. In a separate bowl, mix together dry ingredients except almonds.

1/2 TSP BAKING POWDER

5. Add dry mix to wet ingredients and briefly mix, then add

1/2 TSP BAKING SODA 1/2 CUP ALMONDS (Optional) Sliced

almonds (optional).

6. Continue mixing until just blended. The batter should have a moist and fluffy consistency.

7. Place by teaspoon on greased cookie sheet and bake 10–12 minutes.

You can also flatten out and use small cookie cutters for these.

NOTE:

Makes 24 cookies.

33

The Italian Straw Hat, 2018 Š Michal Daniel

Ausuki (Lithuanian Fried Twists) About John: I am humbled to be part of such a talented and dedicated team of people at Minnesota Opera who are so deeply invested in shining a light on a stage that provides individuals and families with opportunities to support the mission and JOHN KUPRIS Sr. Major Gift and Campaign Director

invest in the art of opera at MN Opera. As a season subscriber for over 23 years, I look forward to many great things to come.

Things You Need:

About the Recipe:

6 EGGS

Here is my grandmother’s recipe for a Lithuanian donut like

Well beaten

1/4 CUP SUGAR

cookie called “Ausuki.” It means “little ears.” My grandparents immigrated to the US in the early 1900’s from Vilnius, Lithuania and these were a favorite treat during the holidays.

1 TBSP SHORTENING Plus more to grease pan

1 TSP VANILLA EXTRACT 1/2 TSP BAKING SODA DASH OF SALT 2 ½–3 CUPS OF FLOUR Just enough to make the dough mix stiff

POWDERED SUGAR For sprinkling

Directions: 1. Beat eggs and mix well with sugar, shortening, vanilla, baking soda, and salt.

2. Add flour 1/2 cup at a time until dough becomes stiff.

3. Roll out dough and cut into diamond shapes with a hole in the middle.

4. Twist one end of diamond through hole and fry like donuts at 365 degrees in 2 inches of shortening. Make sure both sides are fried (flip each Ausuki).

5. Drain on paper towels.

6. Sprinkle with powdered sugar just before you serve them.

35

Also by Nickolas...

Raspberry Fudge Bars NICKOLAS SANCHES Development Officer

Things You Need: for the jam...

for the filling...

100 GRAMS FROZEN OR FRESH RASPBERRIES

200 MILLILITERS COCONUT CREAM

Or any berry, really

1 YOUNG COCONUT

JUICE OF 1 LEMON

Desiccated

5 TBSP MAPLE SYRUP OR AGAVE

5 TBSP COCONUT OIL

4 TBSP CHIA SEEDS

Or full-fat Coconut Milk

Melted or really soft

8 TBSP RAW COCOA POWDER The best you have

for the crust...

6 TBSP MAPLE SYRUP

100 GRAMS ROLLED OATS

1/4 TSP HIMALAYAN PINK SALT

50 GRAMS RAW ALMONDS 2 TBSP ARROWROOT POWDER OR CORN STARCH 5 TBSP COCONUT SUGAR 1/8 TSP HIMALAYAN PINK SALT 5 TBSP COCONUT OIL Melted

2 TSP OF YOUR FAVORITE NUT BUTTER I use almond or cashew

About the Recipe: I’ve always had a horrible sweet tooth—like dessert for breakfast kinda sweet tooth. These bars are truly the most delicious and relatively healthy dessert I’ve ever created. You will need a kitchen scale and I’d recommend hitting up your favorite co-op to get many of the ingredients from the bulk bins. It’ll be cheaper!

Directions: 1. Prep the jam first because the chia seeds need time to absorb all the moisture! Defrost your berries or put fresh raspberries (about one small clam shell), maple syrup, and lemon juice (about 2 TBSP) in a food processor and process well.

2. Pour contents into a small bowl and fold in the chia seeds. Put in the refrigerator overnight or until the chia seeds have absorbed most of the liquid and fully expand.

36

3. Preheat oven to 350.

4. In a food processor, grind oats on their own for about a minute until they become a dusty powder, then add in raw almonds, arrowroot powder (corn starch if you’re in a pinch), coconut sugar, and salt.

5. Add wet ingredients to the crust: coconut oil and almond butter. If you don’t have a nut butter, you can make your own with soaked nuts and a touch of canola oil.

6. Once this becomes a dough, press down in an 8x8 pan lined with parchment paper or mold of your choice. Bake for 15–20 minutes. Remove from oven and let cool completely!

7. Layer on the raspberry jam and put in the refrigerator to let the jam to set.

8. Desiccate your young coconut. Please don’t hurt

you have, make a square cut in the top and you’re going to cut the tip off. Once open, drink the water— it’ll be the best coconut water in your life.

9. Now that you’re completely hydrated, scrape the white insides of the coconut with a spoon. This comes out to be approximately 1/2 cup. Make sure to clean it so there isn’t any coconut skin on it.

10. Throw all the filling ingredients into the food processor and blend until very smooth.

11. Once the raspberry jam has set, layer on the contents of the filling. Put in the freezer and let set overnight. They come out to be more like mousse than fudge if you allow them to sit at room temperature—delicious nonetheless.

NOTE:

You can always buy pre-made desiccated

yourself. I’ve never met a young coconut that wasn’t

coconut, but nothing’s quite like pretending you are the

pre-cut with a tip at the end. Using the largest knife,

final castaway on Survivor and using the real thing!!

37

Also by Julia...

Chocolate Pavlova JULIA GALLAGHER Assistant Production Director

Things You Need:

About the Recipe:

3 LARGE EGG WHITES

I spent a semester in New Zealand when I was in college

3/4 CUP (150 GRAMS) GRANULATED SUGAR

been obsessed ever since. While I leave the cooking

A COUPLE PINCHES SEA SALT

of different ways! Adapted from Smitten Kitchen who

1/2 TSP (5 ML) BALSAMIC OR RED WINE VINEGAR 2 TBSP (13–20 GRAMS) COCOA POWDER Sifted (use the best you have)

1 OZ SEMI- OR BITTERSWEET CHOCOLATE Finely chopped

TOPPINGS As desired

where Pavlova is basically the national dessert and I’ve to the chef, I do enjoy baking. This is a lovely, glutenfree twist on the classic that can be dressed up in a lot adapted from Nigella Lawson.

Directions: 1. Prepare your pan: Preheat oven to 350. Line 1–2 baking sheets (depending on what size you want your pavlovas) with parchment paper. If you want, you can draw a circle of your desired size on the parchment and then flip it so the line is visible, but touching the pan, not the pavlova.

2. Make the meringue: Beat egg whites with a mixer until satiny peaks form and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle the sea salt, cocoa, vinegar and then the chopped chocolate over the egg whites and gently fold everything with a rubber spatula.

3. Shape the pavlova: Mound the meringues into your pre-drawn circles, or feel free to just wing it! Try to make each pavlova approximately the same size—I often make 6 out of this recipe (family of 3 ... 2 servings each!)

4. Bake the meringue: Place in the oven and immediately turn the temperature down to 300 degrees. The pavlova will bake for 30–45 minutes.

When it’s ready it should look crisp on top and feel dry, but when you prod the center you should feel

38

some spring as if it is still soft in the center. Unlike a traditional baked meringue, you want the pavlova to have almost a marshmallow-y texture in the middle.

Baking time may vary depending on the size, so keep an eye on them. I often start checking around the 20–25 minute mark. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely inside. You can leave it overnight. It can also be kept at room temperature until needed.

5. To serve: When you’re ready to serve, carefully peel the

knife because they can be difficult/messy to eat!

6. Suggested Toppings: Whipped cream is a must here— we like to whip our own, unsweetened with a hint of vanilla, but from a can or sweetened works well too.

We often top with fresh strawberries or raspberries. It would also be excellent with a fruit coulis, chocolate shavings, macerated fruit, chocolate or butterscotch chips, caramel sauce... get creative!

NOTE:

You can keep pavlovas at room temperature in

cooled pavlovas off of the parchment and top as desired

an airtight container for several days. Simply wait to

(suggestions below). I recommend having a fork and

add toppings until you are ready to serve!

39

© Matt Lien Photography

PB&J Tart About Jen: As the Chief of Human Resources, I handle all payroll and benefits issues, as well as company policies and personnel issues. I also coordinate fun events for the staff such as Creepy Elves, the Moose Lodge Luncheon, and JEN THILL Chief of Human Resources

monthly Random Lunch Dates.

Things You Need:

About the Recipe:

12 TBSP BUTTER

This was adapted from a Food Network recipe. It reminds

Softened, plus more for the pan

2 1/4 CUPS ALL-PURPOSE FLOUR 1/2 TSP BAKING POWDER

me of being a little kid when my mom would make us PB&J sandwiches with hot cocoa for lunch on dreary days. The classic combo was comforting then, and it still works now!

Directions:

1/4 TSP SALT

1. Preheat oven to 350.

1 CUP PEANUT BUTTER

2. Generously butter a 9-inch fluted tart pan with removable

Or almond

1/2 CUP GRANULATED SUGAR

bottom 3. Whisk flour, baking powder, and salt in a medium

1/2 CUP CONFECTIONER’S SUGAR

bowl. Beat the butter, peanut butter, and both sugars

1 LARGE EGG

egg and vanilla. Add the flour mixture and stir with

1 TSP VANILLA EXTRACT 1/2 CUP SEEDLESS, RASPBERRY JAM or your other favorite jam

in a separate bowl with a mixer until smooth. Beat in a wooden spoon until combined. Bake until golden (45–50 minutes).

4. Press half the dough into the prepared tart pan. Spread jam over the dough, leaving a ½-inch border around the edge. Drop about half of the remaining dough over the jam by the tablespoonful; lightly press the rest of the dough into the pan around the edge to form a crust.

5. Transfer pan to a rack and let cool.

6. Remove the ring and transfer the tart to a plate and enjoy!

41

Grandma Fran’s Apple Pie About Jamie: I’m part of MN Opera’s staging staff team and alternate between Stage Manager and Assistant Stage Manager for all mainstage shows. I get to help build the world of the show by running rehearsals, documenting the choices of directors, JAMIE FULLER Stage Management

designers, artists, etc., and making the show happen once it’s onstage through calling the show (as stage manager) or cueing the artists, managing the crew, etc. (as an ASM).

Things You Need:

About the Recipe:

for the crust ...

Grandma Fran’s secret: You must swear at the crust when it

1 1/2 CUPS ALL-PURPOSE FLOUR 1/2 CUP (PLUS ROUNDED) SHORTENING 1 TSP SALT 1/4 CUP COLD WATER

inevitably tears on the first roll out and call it “baby” while putting it into the pie plate (i.e.: “C’mon baby.”).

Directions: 1. Mix crust ingredients with dough slicer. Split into two pieces and wrap in wax paper. Put in freezer until it sets.

2. Combine sugar, flour, and spices; mix with apples.

3. Roll out bottom dough and line 9-inch pie plate with

for the filling ...

6–8 TART APPLES (6 CUPS) Peeled, pared, cored, and thinly sliced

¾–1 CUP SUGAR 2 TBSP ALL-PURPOSE FLOUR 1 TSP GROUND CINNAMON DASH OF GROUND NUTMEG 2 TBSP BUTTER 1 TBSP LEMON JUICE To sprinkle on apple slices if apples lack tartness

MILK, CINNAMON, AND SUGAR For brushing and dusting

42

pastry.

4. Fill with apple mixture and dot with butter.

5. Roll out top dough, top pie, poke multiple times with a fork for escape of steam; seal with a fork.

6. Brush pie crust with milk and sprinkle with sugar and cinnamon. Wet edge of pie crust with water.

7. Bake at 400 degrees for 50 minutes, or until done.

Grandma Andrews’ Pumpkin Pie About Jamie: I oversee the all the education programs for Minnesota Opera, ranging from baby operas, summer camps, to programs that go into schools, libraries and senior homes, among many others. And I get JAMIE ANDREWS Chief Education Officer

to work with the most incredible group of Teaching Artists in opera.

Things You Need:

About the Recipe:

2/3 CUP SUGAR

It’s from my Grandmother Andrews who was born and

2 EGGS

Diggins, Wisconsin. She made this pie for Thanksgiving

1 CUP PUMPKIN

for as long as I can remember. Even today when I make

1 TBSP BAKED MOLASSES

cloves). And since this is a Depression Era recipe, the

1 1/3 CUP HOT MILK

pie crust should be made with lard, and the whipped

lived in a tent the first three years of her life near New

it, it reminds me of family gatherings (I think it’s the

cream with whole cream.

1 TSP BUTTER PINCH OF SALT 1 TSP CINNAMON

1. Mix all ingredients well.

1/2 TSP NUTMEG

2. Pour warm filling into unbaked shell.

1/2 TSP GINGER

3. Bake at 350 for 1 hour or until a knife comes out

1/4 TSP CLOVES VANILLA To taste (1/2 TSP)

YOUR FAVORITE UNBAKED PIE CRUST

44

Directions:

clean when testing it.

THANK YOU FO R YOUR SUPPO RT OF MINNESOTA O PERA!

mnopera.org 612-333-6669

Cover Photo © Matt Lien Photography, Back Photo: © Kan Photography