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Curry: A Truly British Dish!

August 3, 2017 by 4dancers

English Curry Meal
Curry with spiralized zucchini noodles (bottom left), and curry with white rice (upper right)

by Jessika Anspach McEliece

It’s funny to look back and remember what you were up to a year ago…

This time last year my husband and I were in the chaotic process of preparing for a very big move. Having retired from a 12-year career with the Pacific Northwest Ballet, we were saying goodbye to Seattle and hello to Winchester, England for a study abroad. And as Seattleites, we thought we’d be saying goodbye to a lot more than just our careers, friends and families…

The home of not only Starbucks or fish-tossing in Pike’s Place Market, Seattle has become quite a culinary crib, with artisan coffee shops and foodie-approved restaurants filling every borough. It’s also a cultural melting pot with a vast array of peoples and ethnicities, all sharing their traditions through the foods they cook. Needless to say we’d become spoiled by farm-to-table meals at hipster haunts or the fast, delicious and accessible Thai take-out that had become a post-performance dinner staple. There’s nothing like a big bowl of spaghetti squash and Green Curry…

And with every conversation we had regarding our impending British transplant, hearing people sarcastically say, “England? I hear the food’s great there…” we prepared our taste-buds and tummies for a year of bland and blah. Thankfully we’ve discovered the stereotype’s all wrong. From the perfect pour-over to lovely latte-art; from buttery pork belly to fish and chips that are a revelation, we’ve struggled to have anything bad here. Seattle doesn’t feel so far away after all…

But there is one culinary custom that’s taken us quite by surprise… Curry.

As quintessentially English as a Sunday Roast, the Brits take their curry very seriously. And it’s seriously good, with so many different varieties I’d never even heard of, let alone tasted. But the most astonishing part is that many make this meal at home. And it actually tastes like a curry from a proper Indian restaurant—take-away not required!

Our neighbor Bill shared with us the secret: Camelia Panjabi’s 50 great curries of India. And from the grease and dried food splatters on nearly every page of his well-loved copy it’s clear that there’s not a bad recipe in this book. A truth we ourselves can attest to.

Another reason to love curry, aside from it being incredibly delicious, is that it’s loaded with powerhouse ingredients, from healthy fats found in coconut oil and ghee, to Ayurvedic and anti-inflammatory herbs and spices that are the flavorful backbone of nearly every recipe. Perfect food for those tired legs and swollen feet.

And you’d be surprised how accessible and easy the recipes are… Practically all of the ingredients and spices I already had in my pantry (and use regularly) or can be found at the grocery store, ethnic market, or on Amazon.

So without further adieu here’s our slightly adapted version (it’s milder – my husband Ryan can’t tolerate heat) of Camelia’s recipe for a basic, no-frills, ALL FLAVOR, curry.

Simple Homestyle Curry

[Read more…]

Filed Under: Recipes/Snacks Tagged With: Camelia Panjabi’s 50 great curries of India, Cooking Curry, Dancer Recipes, English Curry, Jesiika Anspach McEliece, Living in England, pacific northwest ballet, Recipes by Dancers, retired ballerina

Recipe: Brie, By Sam

July 21, 2017 by Rachel Hellwig

By Samantha Hope Galler

Several dancers here at Miami City Ballet know that this is one of my favorite dishes to make at a get together. It is easy to make and provides a nice source of protein!

 

Ingredients:

  • Brie (I like a creamy Brie)
  • Honey (preferably light)
  • Blackberries (you can also use raspberries)
  • Shredded almonds (or walnuts)

 

Dipping items: (these can be anything you like!)

  • Apple slices
  • Pretzels
  • Celery
  • Cauliflower
  • Carrots

 

Baking: Place Brie in a baking dish. Add toppings as desired. I like to add the honey after baking. Place dish in the oven at 350 degrees for 7 minutes. You can cover the dish if you want. Remove dish once cheese is slightly melted.

Serve warm with dipping items of your choice!

Ballerina
Miami City Ballet’s Samantha Hope Galler

Contributor Samantha Hope Galler, a Bedford, Mass. native, spent 13 years training with The Ballet Academy, Inc., under the direction of Frances Kotelly in the Cecchetti Method. She performed six seasons with The Northeast Youth Ballet under the direction of Denise Cecere. She continued training, on scholarship, with Boston Ballet School and received the PAO Merit Trainee Scholarship. She received the NFAA Honorable Mention Award in Ballet. Galler spent summers training at Boston Ballet, Central Pennsylvania Youth Ballet and Boston Conservatory. She danced with Cincinnati Ballet in their 2008-2009 season under the direction of Victoria Morgan.

Samantha spent five seasons with Alabama Ballet under the direction of Tracey Alvey and Roger Van Fleteren. During her tenure there, she was promoted to principal dancer. She had the honor of performing some of her dream roles including Juliet in Romeo and Juliet, Odette/Odile in Swan Lake, The Lilac Fairy in The Sleeping Beauty, The Sylph and Effie in La Sylphide, Myrtha and Moyna in Giselle, Dryad Queen and Mercedes in Don Quixote, the Rancher’s Daughter in Agnes De Mille’s Rodeo. Her Balanchine roles included Dark Angel in Serenade; The Sugarplum Fairy, Arabian and Lead Marzipan in George Balanchine’s The Nutcracker™; and the principal roles in Allegro Brillante and Tarantella. She has also performed in Jiří Kylian’s Sechs Tanze, and Van Fleteren’s Shostakovich and Romancing Rachmaninov, both world premieres.

Samantha joined Miami City Ballet as a member of the corps de ballet in 2014. Since joining Miami City Ballet,Samantha has performed in various roles including as the Sugar Plum Fairy in Balanchine’s The Nutcracker and as the Harp Soloist in Balanchine’s Raymonda Variations.

Follow Samantha on her website and blog.

Filed Under: 4dancers, Recipes/Snacks Tagged With: Ballet dancer recipe, Dancer recipe, Miami City Ballet, Recipe, Samantha Hope Galler, What ballet dancers eat

Emma’s “Summer Bowl” Recipe – Peach & Beet Salad

July 12, 2017 by 4dancers

salad
Peach and beet salad. Photo by Emma Love Suddarth

by Emma Love Suddarth

Summer… a break… rest. For almost every professional dancer in the United States, summertime means layoff—a time to trade in the pointe shoes for flip-flops (or sneakers, if you’re smart) and let the body rest, recuperate, and repair. How dancers choose to fill this time varies greatly. For some, it is an opportunity to travel the world—hike the trails, bike the cities, or seek out the foreign places that the scattered weeks here or there throughout the season wouldn’t allow for. For others, it’s a special time to visit family—having missed so many holidays (must The Nutcracker fall on Christmas every year?), the annual summertime family vacation may be the one tradition a dancer is able to attend consistently. Or, maybe it is the rare chance to sit on the couch, lay back with feet up, and set Netflix on play. Regardless of how, it’s an opportunity to indulge where one can and enjoy what one might.

For Price and me, family and food are two things we feel strongly about. Our kitchen is the most frequented space in the house, and the refrigerator is covered entirely by pictures of Suddarths and Loves. Put the two together, and you’ll find us trying to decide what to cook or where to eat when visiting those we love. Last summer, while in Indiana with our Suddarth side, we discovered a fresh spot to test out—a new pizza place, Napolese Pizzeria, marked by local ingredients and seasonal varieties. The menu was distinctive and delectable—one pizza contained squash, feta, brussels sprouts, and a balsamic drizzle, and another with kale, pineapple, roasted peppers, and provolone. As avid cooks ourselves, we often love to recreate our favorite meals that we happen upon when dining out, occasionally adding little tidbits of our own “flavor.” That evening, leaving Napolese both satiated and satisfied, we had a handful of new projects for our kitchen. There was one course in particular that topped the list—a salad that seemed to capture summer in a bowl. Sweet, slightly charred yellow corn. Vibrant, impeccably roasted purple beets. Juicy, perfectly ripened fuzzy peaches. Can’t you just feel the warmth of the summer sunshine already?

This recipe has traveled the country. It’s been family-and-friend-tested, and earned a spot on our regular rotation whenever peach season strikes. And, lucky for us, it seems it’s just about that time.

Prepping the peaches. Photo by Emma Love Suddarth

Beet, Peach, and Corn Salad with a Smoky Tomato Vinaigrette

(serves approximately 2)

Ingredients

Smoky tomato vinaigrette (makes enough for multiple salads):

  • 10 oz cherry/grape tomatoes
  • 2 cloves garlic
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tbs olive oil
  • 2 tbs balsamic vinegar
  • 1 tbs water
  • salt and pepper

5 oz greens (such as butter, boston, or bibb lettuce) or shredded cabbage

2 peaches, sliced

2 beets, sliced

1 ear sweet corn

feta, crumbled

Instructions

To make the vinaigrette:

  1. Preheat a large pan or cast-iron skillet over medium-high heat. Once heated through, drizzle a little olive oil and swirl to coat the pan. Add tomatoes. Cover and let cook for 10 minutes, stirring once halfway through. Leaving the pan covered, remove from heat and let sit for 30 minutes.
  2. Into a large food processor, add tomatoes, garlic, Dijon, Worcestershire, olive oil, vinegar, and water. Blend to combine. Season with salt and pepper to taste. Can be refrigerated. Set out and let it come to room temperature to serve.

For the salad:

  1. Preheat oven to 400° Cut any top off beets and scrub thoroughly. Wrap beets loosely in tin foil and roast in the oven for 50-60 minutes, or until easily pierced with a fork or skewer. Remove from the oven, let cool, and remove skin (should be easily rubbed off using a paper towel).
  2. Preheat grill or grill pan on medium-high heat. Remove corn from husk and place directly onto grill. Rotate ear of corn every 2-3 minutes, until each side is slightly charred and evenly grilled. Remove corn from cob.
  3. To assemble, toss greens/cabbage with smoky tomato vinaigrette until evenly distributed. Then add peaches, beets, corn, and feta. Add additional dressing as needed. Serve.

You can bet we’ll be back to Napolese again this year, doubtless departing with both stomachs and minds filled with scrumptious new ideas…


Pacific Northwest Ballet’s Emma Love Suddarth

Contributor Emma Love Suddarth is from Wichita, Kansas. She studied with Sharon Rogers and on scholarship at Pacific Northwest Ballet School, and attended summer courses at Central Pennsylvania Youth Ballet, Ballet Academy East, and Pacific Northwest Ballet School. She was first recipient of the Flemming Halby Exchange with the Royal Danish Ballet School and was also a 2004 and 2005 recipient of a Kansas Cultural Trust Grant. She joined Pacific Northwest Ballet as an apprentice in 2008 and was promoted to corps de ballet in 2009.

While at PNB, she has performed featured roles in works by George Balanchine, Peter Boal, David Dawson, Ulysses Dove, William Forsythe, Jiri Kylian, Mark Morris, Margaret Mullin, Crystal Pite, Alexei Ratmansky, Kent Stowell, Susan Stroman, and Price Suddarth. Some of her favorites include the Siren in Balanchine’s The Prodigal Son, Jiri Kylian’s Petit Mort, David Dawson’s A Million Kisses to My Skin, William Forsythe’s New Suite, and Price Suddarth’s Signature.

She is a contributor to Pacific Northwest Ballet’s blog. She is married to fellow PNB dancer Price Suddarth.

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Filed Under: 4dancers, Recipes/Snacks Tagged With: adult dancers, Dancers summer break, Emma Love Suddarth, pacific northwest ballet, Recipe, Recipe by dancer, summer salad

Recipe: Tasty Cherry Smoothie

February 13, 2015 by 4dancers

smoothie-558779_1280

Sometimes you just need something tasty to give you a little pick-me-up. This cherry smoothie recipe is easy and delicious. Just grab your blender and combine the following ingredients:

  • 1 cup frozen cherries
  • 1 cup vanilla almond milk
  • 1/4 cup lowfat Greek yogurt
  • 1/2 scoop vanilla protein powder

The protein powder and Greek yogurt add some staying power to this drink, but if you’re just looking for a great tasting drink with less calories, you can just use the frozen cherries and the almond milk. It won’t be as creamy–but it will still taste great!

 

Filed Under: Recipes/Snacks Tagged With: recipes for dancers, smoothie, smoothie recipes

Recipe: Avocado Breakfast Smoothie

January 7, 2015 by 4dancers

green-422995_1280

by Catherine L. Tully

I’m not a big breakfast eater.

ginger-356104_640Actually, that’s kind of an understatement. I really don’t like to eat in the morning, and although they say it’s “the most important meal of the day” – most solid breakfast food makes me feel sluggish and sleepy.

Because of this, I blend up a smoothie instead. Now, the drink has to have some “staying power” so I’m not hungry an hour later, and I like to use fresh, healthy ingredients.

Today I’m going to share my go-to smoothie recipe with you–in case you are like me. It also makes a good between meal snack if you need something with a little substance. Plus, it’s super easy!

All you need is a blender and the following ingredients:

  • avocado-161822_6401/2 avocado (medium size)
  • 2 cups Almond Breeze Hint of Honey (almond milk)
  • 1/4 cup FAGE Total 2% Greek yogurt
  • A handful of fresh spinach
  • 1 teaspoon honey
  • Freshly grated ginger (to taste)

Simply combine all the ingredients and blend! The avocado makes this a very creamy drink, which is nice. If you don’t have much of a sweet tooth, you can skip the honey.

Filed Under: Recipes/Snacks Tagged With: avocado, breakfast smoothie, food for dancers, recipes, recipes/snacks

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