A February defined by performance, something a bit rare these days. A month full of those moments–when an audience member is excited with you, sad with you, surprised by you. When you feel your intentions and delivery and energy hit their mark and transform.
This past month I’ve given a handful of performances of Amelia and Her Paper Tigers, a theatre for young audiences production I co-created about Amelia Earhart. It’s moments like when the little girl in the front row turns 180 degrees around in her chair to follow a prop going into the audience and then gasps with delight, or when a seasoned older theater-goer sheds a tear as Amelia stilts offstage for the last time and we are all left to wonder about her final moments and her legacy, that keep the acting dream alive. It’s so exciting to breathe life into a story I find so compelling. (Read more here!)
Also this month, Cuban salsa has strengthened its grasp on my heartstrings (and schedule). That infectious audience energy when we nail an up-in-the-air move, or perform a long turn pattern in complete synchronization, or break into an intricate group move is so necessary for a good performance. We recently came back from San Francisco, where we had the opportunity to perform for what felt for the entire Cuban Salsa world. Hundreds of people from all over the country, and Mexico, Cuba, Italy, etc. The energy of this event was pure electricity and camaraderie; everyone excited to learn, observe, meet people, and, of course, dance. In the past week I’ve taken ladies rumba styling, salsa with Afro, group rueda classes, advanced casino partnering, ladies suelta, and most recently a crash course on son from the masters, Yanek and Karelia. I’m excited by how far I’ve come (two years ago I would’ve thought that previous sentence was pure gibberish) and what my body can do–adapt to new rhythms, styles, extended positions. It’s powerful.
As such, not much cooking has occurred. This simple artichoke and fregola dish from Ottolenghi’s Plenty More was definitely the tastiest thing (and perhaps only things more complicated than scrambled eggs and one misguided cooking-while-sick soup attempt) to come out of my kitchen in February. In his liner notes, Ottolenghi calls this dish unphotogenic, and no picture appears. Well, Internet, may I present to you the not-stunning but certainly not ugly deliciousness of fregola artichoke pilaf with a bold and powerful jalapeño lemon sauce (page 82).
These are the first pictures taken with my new camera (Olympus E-PL5). for the site! Daniel has been instrumental in taking and editing photos up to this point; I’m hoping to begin taking on some of the responsibility from here on out. Any tips would be appreciated 🙂
Spicy Lemon Fregola with Artichokes and Caramelized Onions
barely adapted from Ottolenghi’s Plenty More
2 T olive oil
1 very large onion (or 2 small), cut into thin strips
1 T butter
about 11 ounces artichoke hearts (I used one and a half cans), liquid drained, each heart cut into sixths
9 oz fregola (about 1 ¼ cups) (you can substitute Israeli couscous or mograbiah)
2 ½ c veggie stock
1 ½ T red wine vinegar
¼ c kalamata olives, pitted and halved
¼ c toasted pine nuts (or almonds if you aren’t me)
chopped parsley to garnish
Heat olive oil over medium heat in a large saute pan. Add onions and ¾ t salt and cook for at least 10 minutes (more like 13-14), stirring occasionally, until caramelized. While onions cook, place stock in a small sauce pan and bring to a boil.
When onions are done, add butter. Stir until butter melts. Next, add the boiling veggie stock, artichoke hearts, fregola, and 3 good grinds of black pepper. Give everything a good stir, then cover and cook over low heat for 18 minutes without stirring. (Apparently stirring leads to gumminess and starch build up.) At 18 minutes, liquid should be mostly absorbed (you can give a tiny peek). Remove from heat and let stand, covered, for 10 more minutes.
After 10 minutes, add the red wine vinegar, olives, and pine nuts, and stir everything together gently. Serve with a big dollop of Lemon-Jalapeno Sauce (recipe below) and extra chopped parsley to garnish.
3 jalapenos, seeded and coarsely chopped
1 clove garlic, coarsely chopped
1 c parsley, coarsely chopped
1 T fresh lemon juice
3 T olive oil
1 preserved lemon, (or use my cheat: cut lemon (skin and all!) into thin slices and sautee with olive oil over medium low heat for 5 minutes; then add 1 t sugar and 1 t salt. Add water if sticks. Voila!)
Combine all ingredients in food processor. Blend until smooth!