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International Recipes

In honor of our NEC’s We Are The World event, we’re serving up some internationally flavored recipes for you this month. Both Elizabeth and Frankie incorporate some of their family history into each recipe. Remember also that on April 21st, you’ll have a chance to share a recipe of your own from your heritage at FoodFest! Taking place at 5pm in the Student Lounge, NEC will reimburse you for the ingredients – so turn up and experience some new tastes as well whilst you bring your unique palate to the table!

by ELIZABETH WENDT
Third-year BM Voice

 

 

German Rouladen

German Rouladen are a staple of German comfort food. Pickles, onions, and bacon create a flavorful filling for tender beef, and it all is drenched in rich brown gravy.

Cuisine: German

Serves: 6-12

Ingredients

12 slices of thin-sliced top round beef (should be approximately 10” long , 4” wide, and 1/4” thick)
1 lb thick-sliced bacon, excess fat removed, diced
1 onion, minced
8 oz bread and butter pickle slices, chopped
3 tablespoons vegetable oil
3 cups beef broth
1/4 cup flour
1/3 cup water
Salt and pepper, to taste

Instructions

1. Lay out each slice of beef and season both sides with salt and pepper.

2. Spread about a tablespoon of each the bacon, onion, and pickles on each. Roll the meat up tightly and secure with cooking string or toothpicks.

3. Heat the oil in a large, high-walled pan over medium-high heat. Place the rolls in the pan. It is okay if they are packed in somewhat tightly, they will shrink a bit when they cook and free up more space.

4. Sauté the rolls on each side until browned. Add the remaining pickles, onions, and bacon to the pan in between and around the meat.

5. Add a bit of the beef broth, and try to scrape up and mix in any browned drippings at the bottom of the pan. Add the rest of the broth and bring to a boil. Let boil for one minute, and then reduce the heat to a simmer and cover for an hour to an hour and a half.

6. Remove the meat from the pan. Tent aluminum foil over the plate with the meat in order to keep it warm.

7. Stir together the flour and 1/3 cup water until smooth. Slowly pour this mixture into the gravy to thicken, stirring constantly. Bring the gravy to a boil as you stir, and keep boiling and stirring until the gravy has reached the desired consistency.

8. Remove the toothpicks or cooking string from the meat. If you used toothpicks, be especially careful when removing them. The Rouladen should be extremely tender and you don’t want them to fall apart too much.

9. Return the meat to the gravy and heat for about 5 more minutes. Serve warm.

PREP TIME

20 mins

COOK TIME

1 hour 30 mins

TOTAL TIME

1 hour 50 mins

byFrankie FRANKIE YU
Second-year MM Trombone

 

 

Sriracha Cauliflower

I wasn’t really a big fan of cauliflower before (it always seemed like a strange vegetable…), but this way of preparing it is so easy. Bonus: as it turns out, cauliflower is very beneficial to our health as it contains lots of antioxidants as well as being great for cardiovascular support.

Cuisine: Asian American

Serves: 1-2

Ingredients

1 head of cauliflower
1/3 cup olive oil
1 teaspoon sesame oil
3/4 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons sriracha

Instructions

1. Oven: 400 F

2. Cut the cauliflower into 1 inch florets, wash and let dry.

3. In a larger bowl combine the liquid ingredients and whisk together.

4. Gently stir in cauliflower and fully coat with the marinade. Let the cauliflower sit for around 15 minutes to really soak in the flavors.

5. Lay out cauliflower onto a baking sheet and stick in the oven for 10 minutes.

6. Take out and stir, and put it back in the oven for another 10 minutes.

7. Now it’s ready to serve!

PREP TIME

5 mins

COOK TIME

20 mins

TOTAL TIME

25 mins

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A New Commission

by MARIEL AUSTIN
Second-year MM Jazz Comp.

 

 

Mariel was recently awarded as one of three winners of the New York Youth Symphony’s ‘First Music Commissions’ program. Her work will be performed by the NYYS Jazz Band a Jazz at Lincoln Center on Monday, March 14, 2016. Below, Mariel tells us a bit about what it’s like to receive such an honor.

Stairs“The First Music Commission is the very first honor I have ever earned for any of my compositions or arrangements. No, I’m not about to start a long-winded, watery Oscar acceptance speech; I am simply stating a fact. I was admittedly surprised when I was first informed, since I have always been an avid applicant to all sorts of competitions (related and unrelated to music) since I completed my first big band chart at age 21. Competitions have always seemed to me like a vast, endless pool of incredibly diverse talent, insurmountable for the judges to pick through and impossible for any one person in that pool to be recognized. Having that sentiment ingrained in me for so long, I consider myself hyper-competitive and take my creations and my image very seriously – okay, maybe a little too seriously – in that I only want to put better-than-my-best forward. Well, after five years (and way more application fees than I’d like to admit) I now have my first bite. Without question I am ridiculously grateful and very eager to work with the New York Youth Symphony Jazz Band, let alone premiere my piece at Dizzy’s Club Coca Cola, part of Jazz at Lincoln Center. Being selected for this commission has proved to me that you never know what will happen unless you put your work out there. You never really know who is listening.”

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Maya Jacobs

by ANDREW NISSEN
Second-year GD Trombone

 

 

1. How long have you been working with the SAC?

This is my 4th year as the Coordinator of the Student Activities Center. I was working in the SAC prior to that as an Activities Assistant and Graduate Assistant.

2. What brought you to working there?

When I came to NEC for my Master’s and I was shocked there’s a whole office like the SAC. In my undergrad we didn’t have anything like it and I was organizing events for students for fun. I was looking for a job on-campus and I saw the ad for the SAC and I couldn’t believe that I will be paid to work in such an office, I was doing it for free for so many years!

3. What’s your best memory as an NEC student?

I will never forget playing chamber music in Jordan Hall and my Master’s recital. I will also remember my teacher’s green studio (Martha Katz) and how she pushed me through all this rep. I will also remember how fun it was to play in lab orchestra with friends and see their progress and be there for each other.

4. What’s the thing you miss most about home?

I definitely miss my family the most. I have a big immediate family (6 nephews and nieces!) and not seeing them is really difficult. I also miss my hometown Tel Aviv and the atmosphere there. And the food of course!

Maya with her friend Maya (our Maya is on the left)!

Maya with her friend Maya (our Maya is on the left)!

5. What’s your favorite thing about living in Boston?

I like the spirit of Boston. Everyone is so devoted and engaged in something. If it’s a school or a job, I feel like I can relate to people here because everyone is experiencing a similar journey but in a very different way.

6. Thing you’re most excited about coming up in the SAC?

I’m super excited about our annual Spring Fling. Besides the great food and people, I really enjoy the relief of the end of the year. We all deserve to party!

7. Most rewarding thing working there?

Hearing stories about our programs. I heard SO many stories about how the cruise helped people finding their soul mates … you really can never know what a 2-hour cruise can lead into.  Also I enjoy seeing how the NEC community has changed and grew with the years.

8. “Blue sky thoughts” – dream you’d love to be able to accomplish with the SAC?

Get more people involved in our programs and spread the word about our awesome clubs and organizations. I really wish every student will feel welcome to walk-in our office and tell us ideas and thoughts. We are always happy to hear ideas and feedback and that’s what we are here for!

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Singing In Tongues

by ELIZABETH WENDT
Third-year BM Voice

 

 

One of the biggest perks of being a classical singer is getting to study and sing in a wide array of languages. The three main foreign languages that singers experience are French, German, and Italian, but there are so many more to explore like Russian and – my personal favorite – Spanish. Although we may not be fluent in these languages, singers are able to understand and express all of the important elements that make up a language: the natural rhythmic patterns, putting the correct stress on each syllable of a word, and, of course, the meaning of the words. Language is such an important part of singing. Sure, we all love to sing a beautiful melody, but part of what makes that melody so beautiful is the text that it’s set to. As a singer, it is our job to translate the text into a story and to convey that to an audience. If singers never took the time to understand the languages we are singing in, we would never be able to tell a genuine or effective story, and that would truly be a tragedy.

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