Featuring Timothy Kantor and Michelle Abraham Kantor, violins
Available now for repeat viewing! (live broadcast Tuesday May 26, 6pm PT)
Program:
Bela Bartok: 44 Duos for Two Violins
Sergei Prokofiev: Sonata for Two Violins, Op.56
Ignaz Pleyel: Sonata in Bb Major for Two Violins
Shop now for your Ingredient List!
CaGG (pronounced Kajiji) Cocktail
-2oz grapefruit juice
-4oz gin
-Dash of crushed cayenne pepper
-Grapefruit peel (garnish)
-Optional: a dash of simple syrup
1. Mix gin and grapefruit juice (and optional simple syrup – this cuts the tartness if that’s not your thing!) in a martini shaker with ice. Shake vigorously.
2. Pour into two chilled martini glasses. Add a dash of cayenne pepper, as much as you like.
3. Garnish with grapefruit peel.
Tuna Pasta Italienne
-1-lb container pasta
-2-3 cloves garlic
-A dash of olive oil
-2x 5oz cans tuna, preferably in olive oil (if not, more olive oil will be needed)
-Can substitute one of these cans with sardines, also in olive oil
-½ 14oz can petite diced tomatoes
-5 Roma tomatoes (or 8 Roma tomatoes if not using canned)
-A dash of tomato paste
-Pinches of dried oregano, dried parsley, dried basil
-Salt
-4 teaspoons capers
-Can substitute olives
1. Finely chop garlic and put in large pan. Dice tomatoes into small pieces.
2. Place tuna (and sardines, if using) in pan with garlic and a dash of olive oil. Heat on medium until contents sizzle for 2 minutes, stir regularly. If contents splatter, lower heat to med-low.
3. Add tomatoes and canned tomatoes to pan, stir. Allow to simmer, stirring regularly.
4. Heat ~4 quarts of water in a large pot. Add a dash of salt and bring to a boil. When boiling, add pasta. Boil until al dente, then strain (but save a little pasta water). Return pasta to pot.
5. Add tomato paste, capers, and spices to sauce; mix thoroughly. Add a little bit of pasta water.
6. Mix sauce with pasta over low heat. Stir until thoroughly mixed. Serve, garnish with basil leaf (if you’re fancy).
Chocolate Pot de Creme by Luna Bakery’s Bridget Thibeault
-5 egg yolks
-2 tablespoons granulated sugar
-1 1/2 teaspoons vanilla
-1 1/2 cups heavy cream
-1/2 cup whole milk
-12oz dark and/or milk chocolate, finely chopped (6oz of each, or any proportion you like)
1. Whisk together egg yolks, sugar, and vanilla in a medium bowl until combined.
2. Whisk in the cream and milk.
3. Pour into medium heavy-bottomed stainless-steel pot.
4. Cook over medium-low heat stirring constantly with rubber heat-proof spatula until thick and custard-like, about 6-8 minutes.
5. Immediately pour through a fine mesh strainer over the chopped chocolate, and let sit about 3 minutes to melt chocolate.
6. Whisk until smooth and pour into 10ish espresso cups or small dessert dishes.
7. Chill at least an hour before serving. Garnish with whipped cream if desired.
