Oregon Music News: Oregon’s all-genre music magazine since 2009

11/13/2019

Joan Syzmko cooks with Marti: Roasted Spiced Sweet Potatoes and, Red Lentil Soup / Marti's Music Kitchen

By MARTI MENDENHALL // Joan Szymko, is a successful composer and conductor, the recipient of the prestigious Raymond W. Brock Memorial Commission, and has a catalog of over 100 amazing choral works well-known across North America and beyond. She cooks roasted spiced sweet potatoes and red lentil soup! Season 2 Episode 8

Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest, Joan Szymko, is a successful composer and conductor, the recipient of the prestigious Raymond W. Brock Memorial Commission, and has a catalog of over 100 amazing choral works well-known across North America and beyond. Her most recent critically acclaimed work, “Shadow and Light,” focuses on those faced with the heartbreak of Alzheimer’s dementia, and is meant to offer a hopeful, healing comfort through music.

“Particularly if I’m writing for a choir,” says Joan, “I feel like I’ve found the right text, that’s like 75% of the work. Because I get so tuned in to the words. I love language.”

Using the same talent that flows into the abundant lyricism and rhythmic integrity of her music, and summoning the spirit of her kitchen-loving mother, she will create two comforting, distinctive dishes that are sure to soothe the soul. Her warm Roasted Spiced Sweet Potatoes and a simple, yet delicious, Red Lentil Soup evoke Fall both visually and in flavor.

What’s the secret ingredient to her career as a successful composer?  Does creative cooking inspire creative composing? Come with me into this kitchen and let’s learn all about this inspiring, musical wonder-woman!

Roasted Spiced Sweet Potatoes

1 tsp. Coriander seeds

½ tsp. Fennel seeds

½ tsp. Dried oregano

½ tsp. Dried hot red pepper flakes

1 tsp. Kosher salt

2 lb. medium sweet potatoes

3 T. vegetable oil

Preheat oven to 425. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.

Cut potatoes lengthwise into 1” wedges. Toss with oil and spices in a large roasting pan and roast in middle of oven for 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, approx. 15-20 minutes more. Serves 4-6

 

Red Lentil Soup

INGREDIENTS:

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chili powder or cayenne, more to taste

1 quart chicken or vegetable broth

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro.

 PREPARATION:

  1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer then reduce heat to medium-low and cook partially covered until lentils are soft, about 30 minutes. Taste, add salt if necessary. 4. Using an immersion, regular blender, or food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky. 5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

https://www.joanszymko.com/

https://www.facebook.com/JoanSzymko.composer

https://www.youtube.com/user/aurorachorus?feature=watch

http://MartiMendenhall.com

http://Patreon.com/MartiMendenhall

#JoanSzymko #Composer #Conductor #AuroraChorus #ACDA #AmericanChoralDirectors #SweetPotatoes #RedLentilSoup #MusicalWonderWoman #MartiMendenhall #MartisMusicKit #MartisMusicKitchen #Cooking #Podcast #Recipe #PDXEats

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