Tafel Talks: Baroque Feast—a conversation that explores the parallels between the musical and culinary arts while savouring the essence of all things baroque—is just one week away!
As a special treat, panelists Farzam Fallah and Samantha Medeiros have shared three recipes—two cocktails, and a tapas dish—which you can make at home: the perfect pairing for your Tafel Talks experience. Find their recipes below.
Want more food inspiration? Visit Our Kitchen Passport, where Fallah and Medeiros document their taste for travel, and their love of all things food.
Farzam Fallah and Samantha Medeiros
Silk Road Gin & Tonic
A simple recipe that tells the story of a path that connected many different cultures.
1 oz London Dry Gin
0.5 oz Ketel one Grapefruit and Rose Botanical
0.5 oz Lime Juice
1 pc Cardamom Pod
1/4 tsp Turmeric
4 pcs Szecuan peppercorn
Small pinch Salt
In a morter and pestle, mix together all the ingredients except the lime juice and muddle the spices and spirits together. Strain the mixture through a fine strainer into a tall glass and 4 cubes of ice and the measured lime juice. Top the cocktail with your favourite brand of Tonic water and please enjoy responsibly.
Honey and Mint Gimlet
A simple and refreshing cocktail, that uses traditional ingredients to balance any spirit.
2 oz Spirit base of choice
1/2 oz. Honey
1 oz. Lemon Juice
6 Mint Leaves
Mix all ingredients together in a container with a lid and add ice. Shake the mixture and strain into a cocktail glass. Please enjoy responsibly.
1 cup olive oil
1 pound Yukon gold potatoes
1 Spanish onion, thinly sliced
2 teaspoons kosher salt
4 pieces large eggs
Peel and quarter the potatoes, and slice into 1/4 inch thick slices.
In a bowl, beat the eggs.
Heat olive oil in a small cast-iron (4-5 inch pan).
To the pan, add in sliced potatoes, sliced onions, and season with kosher salt, mixing well to combine.
Once boiling, reduce to low heat and cook stirring often until tender but not browned (20 minutes).
Using a slotted spoon, transfer potatoes and onions to a bowl, and add whisked eggs - string to combine.
Strain oil from cast-iron, leaving 2 tablespoons of oil remaining in the pan - turn on to medium-high heat.
At the same time, preheat your oven to broil.
Add in egg-potato mixture and cook stirring constantly until eggs begin to set (2 minutes).
Spread mixture evenly and reduce heat to medium.
Cook Spanish Tortilla, shaking the pan occasionally to prevent sticking, until almost completely cooked (12 minutes).
Transfer tortilla to broiler, then finish cooking and lightly brown.
Remove from oven and flip onto a dinner plate (being careful not to spill any hot excess oil).
Enjoy either while still warm, or at room temperature.
Tafel Talks: Baroque Feast premieres live on November 10, 2021 at 7pm ET. Single-ticket purchasers will be able to re-access the event for a full 48 hours after the original broadcast time until November 12, 2021 at 6:59pm ET.
Tickets are just $5! Access your ticket and learn more at tafelmusik.org/baroque-feast