A taste for music | TheUnion.com

A taste for music

The Twin Cities Concert Association, now beginning its 59th year in Nevada County, is looking forward to another season of beautiful and intimate concerts on the third Sunday of the month, beginning in


A special benefit concert will be held at 2 p.m. on Sept. 12 featuring the Ronen Trio.

This group is comprised of flutist Yael Ronen, cellist Burke Schuchmann, and pianist Aileen James, TCCA’s pre-concert forum host.

The concert takes place at the Seventh Day Adventist Church in Grass Valley and kicks off an exciting season of music. In October, TCCA is bringing back the wonderful and talented pianist, Brian Ganz, who will play a complete program of Chopin.

In November, a very exciting a capella vocal jazz sextet will be presented at Peace Lutheran Church.

The enthusiastic and energetic board members of Twin Cities Concert Association not only know how to produce great concerts for the community, but some members are very good cooks! TCCA’s working board also has help from many wonderful volunteers.

During intermission and at post-concert receptions, board members and volunteers serve up a “taste” of more than music!

The following are some special recipes from the music-loving board of the Concert Association.

Potage Crecy Debussy

(From Joan Goddard, board member)

The Potage Crecy Debussy is an elegant carrot soup of delicate pumpkin color with a hint of basil and nutmeg, a perfect taste and color for the fall. Doubling the recipe is a good idea because everyone wants leftovers!

1 cup sliced carrots

3 tablespoons butter

1/2 cup finely chopped onions

4 cup chicken stock

1 bay leaf

1/2 teaspoon salt

1 teaspoon dry basil

1 teaspoon sugar

1/2 teaspoon nutmeg

1/3 cup uncooked white rice

1/2 cup half-and-half

Pinch of white pepper

Fresh croutons

Sauté the sliced carrots in the butter for 5 minutes without browning. Add the onion and sauté for 3 minutes more. Add the chicken stock, bay leaf, salt, basil, sugar, nutmeg, and rice. Cover and simmer for 30 minutes. Remove the bay leaf and purée in a food processor or food mill. Add the half-and-half and the pepper. Taste and correct for seasonings. Reheat and serve with fresh croutons. Serves six.

Cauliflower Mozart

(From Grace Trotter, board member)

This is an unusual salad and a new way to serve cauliflower. You’ll probably find it a great snack the next day also.

11/2 heads of cauliflower

1 cup pimento stuffed green olives (or black)

2 tablespoons capers

1 teaspoon salt

6 anchovies

1 clove garlic

2 tablespoons lemon juice

1/3 cup olive oil

Freshly ground pepper

Blanch cauliflower flowerets for 3 minutes; cool and drain. Cut anchovies into pieces and toss with cauliflower, olives, and capers. Mash together garlic and salt; mix with lemon juice. Gradually beat in the oil, then strain. Toss with cauliflower and season with pepper. Chill and serve. Makes 6 cups.

Fettuccine Pavarotti

(From Julie Taylor-Hardin, executive director)

Fettuccine Pavarotti once delighted the music loving customers of the popular restaurant with singing servers – The Bouzy Rouge. Julie Taylor-Hardin was co-owner of that establishment and passes on this pasta recipe that combines buttery gorgonzola cheese and savory basil.

3 oz. olive oil

6 oz. button mushrooms (other varieties are also good)

6 diced roma tomatoes

3 tablespoons chopped garlic

2 cups plus 2 oz. white wine

6-8 oz. gorgonzola cheese crumbles

6 tablespoons fresh basil chopped

6 oz. butter

9 oz. dry fettuccine, cooked

In a hot sauté pan add the oil and then the mushrooms, tomatoes, garlic and basil. Toss around a couple of times and add the wine and cheese. Reduce a little and add the butter. Add the hot pasta and plate it up. Garnish with basil. Delicious! Serves six.

The Diva’s Orange Terrine with Strawberry Sauce

(From Bea Pressler, volunteer )

Bea is famous for her wonderful cookies you can enjoy during the Twin Cities concert intermissions, but she makes other delicious dishes too. Here’s one of her desserts.

1 package (3 oz.) Ladyfingers, split

2 packages (4-serving size) or 1 package (8-serving size) JELL-O Brand Orange flavor sugar free gelatin

11/2 cups boiling water

1 cup orange juice

Ice cubes

1 tablespoon orange liqueur (optional)

2 teaspoon grated orange peel

31/4 cups (8 oz.) Cool Whip Lite Whipped topping, thawed, divided

1 package (10 oz.) Birds Eye strawberries in syrup, thawed, pureed and


Line bottom and sides of 9×5 inch loaf pan with plastic wrap. Vertically line long sides of pan with ladyfingers, split sides facing in. Completely dissolve gelatin in boiling water. Combine orange juice and ice cubes to make 1 and three-quarters cups.

Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Stir in liqueur and orange peel. Gently sir in 21/2 cups whipped topping. Spoon into prepared pan, trimming ladyfingers with filling if necessary. Arrange remaining ladyfingers on top of creamy mixture. Chill until firm, at least 3 hours.

OPTIONAL: Instead of ladyfingers, just pour into parfait glasses, layering with strawberries and jello.

Taco Sauce

(From Olivia Diaz, volunteer)

Thanks to Twin Cities board member Ernest Malamud’s wife, Olivia Diaz, for the next recipe, which is taken from her unpublished memoir/cookbook. Besides a salsa for tacos, this taco sauce is good on quesadillas made with cheddar cheese, on red meat and chicken, or as a dip for chips. It can also be used on tostadas.

1/2 cup tomato sauce

2 or 3 pinches oregano, crushed in your finger tips

1/4 teaspoon chili Tepin, crushed (or crushed Chili Peppers)

1/4 teaspoon French’s prepared table mustard

1 medium clove of pressed or chopped garlic or one-eighth teaspoon garlic powder

Salt & Pepper to taste

Dollop of water to thin mixture to desired consistency.

In jar with a lid, or similar container, mix all ingredients and shake thoroughly. Pay particular attention to mixing the mustard. If possible, make this sauce at least an hour ahead. This mixture keeps well in a covered container in the refrigerator and tastes much better in a day or two.


Notes from Jo … Friends, I invite your critiques, comments and suggestions on this page. I want to do what the community wants and needs, but unless you TELL me what you want, I will go my merry way doing what I want. Feel free to e-mail or call me. I am looking forward to hearing from you.

Gadgets and toys: I know I have my favorite kitchen toy (gadget) and I bet you have yours! I want to hear about yours. Tell me what it does, who makes it (if you know!) and where you can get it.

Stories: Do you have a funny kitchen story? And what is a biggest kitchen disaster you ever encountered? Mine unfortunately involves corn syrup. I think we could have some fun with these! Send them along!

That’s all for this week, Foodies! Until next time, bon appetite!!


Jo Names is The Union’s food columnist. She can be reached by e-mail at livewhyre@usamedia.tv or by phone at 272-6727.

Know and go

WHAT: Twin Cities Concert Association’s benefit concert featuring the Ronen Trio

WHEN: Sunday, Sept.12, 2 p.m.

WHERE: Seventh Day Adventist Church, 12889 Osborne Hill Dr., Grass Valley

ADMISSION: Donations accepted for September concert. Season tickets are available now for $84 Regular and $72 Senior. Individual concerts are Regular $14, Seniors (60 yrs. +) $12, and Children 5-17 are free w/adults.

INFORMATION: 470-9454 http://www.tcca.net

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