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:
https://www.facebook.com/JoanSzymko.composer
https://www.youtube.com/user/aurorachorus?feature=watch
http://Patreon.com/MartiMendenhall
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