The Maestro’S Favourites: A Symphony of Taste

By Marlin Wolfe

This cookbook has been in the making for some time. I have been cooking from a young age and have had things that turn out well and things that just turn out awesome. The objective of the book is to show anyone that has an interest in cooking and in being creative can do it as long as there is a desire to take on the challenge. I have a vast variety of recipes within the book, and some are easy and a little more challenging. All my life has been involved in music as a violinist and a conductor of symphony orchestras in which I have played and conducted all around the world. As part of a fundraising, I have done many five-course gourmet dinners for symphony orchestras, like Edmonton symphony, the Vancouver symphony orchestra, also the Vancouver Island symphony, just to mention a few. I have created over forty-five of those types of dinners. You will find ways also to create your own combinations to suit your own taste. HAVE FUN COOKING!

• Language: English
• Publisher: AuthorHouse
• Release date: Feb 1, 2018
• ISBN: 9781546215288

Marlin Wolfe

Marlin Wolfe studied violin and conducting at the royal Academy of Music in London England. As a violinist He became a member of the Royal Philharmonic Orchestra at the age of 21, and also played with the London Mozart Players , and the English Chamber Orchestra. Maestro Wolfe, Conductor Emeritus was the founding Artistic Director of the Vancouver Island Symphony from 1995-2008. Wolfe has conducted concerts in Moscow and St. Petersburg in Russia, Helsinki, Finland and Stockholm, Sweden and recently conducted the Orchestra Sinfonica di Lecca in Italy to critical acclaim. He has also conducted numorous concerts with the Dubrovnik Symphony Orchestra in Croatia. He has conducted National tours of the nutcracker with the Royal Winnipeg Ballet and Performances with the Banff Festival Ballet. Maestro Wolfe Founded the Edmonton Chamber Players Orchestra and was its music Director and conductor for five Years, During this time, it was heard regularly on National CBC Radio in Canada and the US.Other Ochestras he has conducted are the Calgary Philharmonic, CBC Vancouver Orchestra, Canadian Chamber Orchestra, The Vancouver, Edmonton, Saskatoon, Regina, Victoria and the Vancouver Opera Orchestra. And many others. In 2001 Marlin Wolfe was awarded the Excellence in Culture award by the city of Nanaimo for his contributions and accomplishments with the Vancouver Island Symphony.

Book preview

BRUSCHETTA WITH BASIL AND TOMATO

6 or 7 plum tomatoes

4 garlic cloves chopped

1 tbsp. extra virgin olive oil

1 tbsp. balsamic vinegar

8 fresh basil leaves sliced into fine strips

Salt and pepper to taste

1 baguette

¼ cup of olive oil

1 whole garlic clove

1. Cut and discard the stem area of the tomato. Then cut the tomatoes in Halves and squeeze out the juice and seeds. Take each half and cut into Three pieces’ length wise then cut into ¼ inch cubes.

2. Place tomato, garlic, olive oil and vinegar in a bowl and mix until coated then Add basil and set aside.

3. Slice baguette on a diagonal a little less than ½ inch thick slice. Coat one side of the sliced baguette with olive oil and place on cooking sheet and place on top rack of your oven. The oven should be set at broil. Toast Until golden brown, turn slices over and toast other side until golden brown.

4. Turn slices over with oil side up and rub with whole garlic on each slice while still warm.

5. Mix basil, garlic, Oil, balsamic vinegar and tomato in the bowl and place spoon full of topping on each slice. Place on serving tray and serve. The bruschetta should be served right away. Otherwise the bread will become soggy.

HUMUS

19 oz. can chickpeas, drained

3 tsp. tahini

5 garlic cloves minced

3 tbsp. chopped fresh parsley

¼ cup olive oil

1 lemon juice of

½ tsp. ground coriander

½ tsp. ground cumin

Salt and pepper

Combine all ingredients in a food processor. Process until Ingredients form a smooth paste, add more oil if needed. Serve with Greek pita bread and enjoy.

WOLFES SAN FRANCISCO CLAMS

3 dozen littleneck clams

2 tbsp. olive oil

4 garlic cloves chopped

½ bottle dark beer

1 cup grated parmesan cheese

1 cup grated romano cheese

1 cup heavy cream

1. Scrub clams with stiff brush, rinse thoroughly, Heat large kettle over medium-high burner until hot, add oil and garlic, let cook 30 seconds, add clams and stir with wooden spoon until well coated, add beer cover and Cook for about 6 to 8 min. they should all be open at this point. Add the two cheeses and cream. Let cheese and cream heat through, put in serving bowls and serve with a good baguette.

WOLFES STEAMED CLAMS

3 dozen littleneck clams

2 tbsp. olive oil

½ cup of grated onion

½ cup of grated carrot

½ cup of grated celery

1 cup of white wine

1. Scrub clams with stiff brush, rinse thoroughly. Heat oil in kettle until hot add all the grated onion carrot and celery, sauté until soft about two minutes, stirring with wooden spoon.

2. Add clams and white wine cover pot and cook for 6 to8 minutes until all are opened discard any that do not open. Put in serving bowls with all the sauce in the bottom of the pot and serve with a good baguette.

WOLFES CLAMS IN LOBSTER SAUCE

3 dozen littleneck clams

2 cups of water

LOBSTER SAUCE

2 tbsp. of canola oil

1 tbsp. Rice wine or pale dry sherry

2 tbsp. of washed fermented black beans finely chopped

3 garlic cloves finely chopped

½ pound of lean ground pork

1 tbsp. soy sauce

½ tsp salt and sugar

¼ tsp ground black pepper

1 scallion finely chopped

1 cup of chicken stock

2 tbsp. cornstarch dissolved in 3 tbsp. of water

2 eggs lightly beaten

1. Scrub clams with stiff brush, rinse thoroughly. Place clams in kettle ½ inch of water at the bottom. Cover pot and steam over medium heat, until all clams have open about 6 to 8 min. Discard any that do not open.

2. While clams are cooking make lobster sauce in another pan. Add 2 tbsp. of oil to the pan. Add the fermented black beans and garlic and stir for a few seconds making sure garlic doesn’t burn. Add the pork and stir. Fry until no longer pink about 3 min. Stir in soy sauce, sugar, pepper and scallions. Then pour in chicken stock. Cover pan and bring the stock to a boil. Give cornstarch a stir to mix well and add to the pan. Stir well until thickened and it becomes clear. Take the pan off the heat and stir in the beaten egg until blended. The egg should not cook.

3. Place the clams in one layer in serving bowl and fill each clam with lobster sauce. Repeat in layers until all clams are gone and filled. Serve while clams are hot with your crusty baguette’s.

CHICKEN LIVER MOUSSE

1 ½ lbs chicken liver

1/2 pound solft butter

1/3 cup minced onion

2 tablespoons minced shallot

11/2 tablespoons Cognac

11/2 tablespoons white wine or vermouth

Freshly ground black pepper

1 teaspoon ground allspice

¾ cup heavy cream

for the Aspic 1 3/4 cups chicken stock

1 envelope unfavored gelatin

1/4 cup madeira wine

1. Soak chicken livers in a bowl of slightly salted cold water for 20 minutes, Drain and pat dry with a paper towel.

2. Melt 3 Tablespoons of the butter in a skillet and sauté the onion and shallot over medium heat until tender but not brown.

3. Add the livers and sauté over medium-high heat until cooked but not brown. Do not overcook.

4. Puree the liver mixture with the remaining butter. The cognac, wine, salt and pepper to taste, and the allspice in a food processor until smooth.

5. Whip the cream until stiff and blend thoroughly into liver mixture. Chill the mousse in earthware dish, covered with plastic wrap and refrigerate until the aspic is ready.

6. To make the aspic, place 1 envelope of unfavered gelatin in a glass bowl add 1/4 cup of chiken stock to the bowl, let sit for 5 minutes. Then place 3/4 of a cup of chiken stock in the microwave to heat it up, takes about 1minute and 30 seconds at power level 9. Add the hot stock to the bowl and stir well to desolve the gelatin. Place the cool chicken stock in a measuring cup to3/4 and add the madeira wine to make one cup. Add this to the bowl,Then stir and refigerate for 30 minutes. Makes 2 cups of aspic. Then cover the mousse with a thin layer of the aspic flavored with the madeira wine. Cover with plastic wrap until ready to serve.

*serves 8 to 10

DUMPLINGS IN RED PEPPER SAUCE

1 red pepper seeded and cut into small chunks

1 tomato cut into small pieces

1 cup chicken stock

1/2 teaspoon black pepper

1 tablespoon cornstarch 1 tablespoon water

11/2 tablespoon butter

½ teaspoon salt

1 tablespoon olive oil

DUMPLINGS

8 oz. of ricotta cheese

½ teaspoon salt

¼ teaspoon black pepper

1 large egg

¼ cup parmesan cheese plus extra for topping

½ cup all-purpose flour

tablespoons of minced fresh Shallots

1. Place the tomato and red pepper pieces in a stainless steel pot and add one cup of chicken stock, bring to boil over medium high heat then reduce the heat to low, cover and boil gently for about 8 minutes. Puree mixture with a hand blender. (this will give you about 2 cups.) and stir in the 1/4 tsp salt, the 1/4 tsp pepper and the dissolved cornstarch. Bring to a boil, then add the butter and oil. Blend for about 12 seconds, to make a puree. Put a lid on to keep warm.

2. Bring 3 quarts of water to a simmer in a pot. Place the ricotta, 1/2 tsp salt, 1/4 tsp pepper, egg, parmesan, and flour in a food processor, and process. Transfer the batter to a bowl, and mix in the shallots. Add about 1 tablespoon at a time as quickly as possible into the hot water. Let cook at a low simmer just under the boiling point for about 8 to 10 minutes, when they rise to the top let them float while they cook. After 8 minute lift them out with a slotted spoon, drain well, arrange on a plate and keep warm while you finish making the dumplings.

3. When done, add them to the dumplings on the warm plate. To serve, put three dumplings on each individual plate. Spoon on the warm red pepper sauce, and top with some parmesan. This I serve as a first course.

*serves 4 to 6

MOROCCAN-SPICED SEARED SCALLOPS

1 medium onion

salt to taste

½ cups seedless green grapes, quartered lengthwise

¼ cup extra-virgin olive oil

2 scallions thinly sliced

2 tbsp. each of chopped cilantro and mint

1 tsp each of ground cumin, Hungarian paprika, and turmeric

¼ tsp each of ground cinnamon, and ginger

Fresh 1-1/2 lb Large sea scallops side muscles removed

Freshly ground black pepper

1. Using a vegetable peeler remove the zest from the lemon in strips [yellow part only] Reserve the lemon. In small saucepan’ combines the lemon zest with ½ Cup water and 1 tsp of salt. Bring to a simmer over medium –low heat and cook until liquid reduces to about 1 tbsp about 10 minutes. Drain, rinse, drain again, and pat dry. Finely mince the lemon zest and Combine with the