Music

How to Be a Diva

emma — Fri, 15 Aug 2008 15:36:57 -0400

By Anastasia Dyakovskaya

When you are the diva, you have to be the best always.
– Nellie Melba, from her autobiography Melodies and Memories.

Today when we think diva some of us may conjure images of Beyoncé or Jennifer Lopez. Others may have Cher or Aretha Franklin come to mind. Regardless of who’s in fashion these days, it’s important to remember who started it all. And that was Nellie Melba. If anyone can teach us how to truly be a diva, it’s her.

Don’t Let Your Anything – or Anybody – Stand in Your Way
It wasn’t easy for a woman at the end of the 19th century to reach the kind of fame that Melba did. Although she came from a musical family, they were less than thrilled with her dreams of being an opera singer known throughout the world. So, like any diva, she left them in their provincial town of Lilydale (now a suburb of Melbourne).

Follow Your Heart
At first, she didn’t make it very far. At the age of 21 she married and moved to Queensland, where she gave birth to a son. But family life just wasn’t for her, and her love for music went unfulfilled in her rural surroundings. Two months after having her baby she picked up and left, intent on pursuing her career.

Make Sure You’ve Got Talent and Drive
Melba’s first stop was London, where she initially received no recognition. She then tried Paris, where she went to her first live opera and begun lessons under Madame Mathilde Marchesi. In 1887 – roughly five years after her departure – she finally made her debut in Brussels, with the role of Gilda in Rigoletto.

Take Over the World
Thus began Melba’s ascent to worldwide celebrity. A year after her performance in Brussels she debuted at London’s Covent Garden, where she would remain a returning star until her last show in 1926. She was also a regular at New York City’s Metropolitan Opera House, perhaps the key to her divadom.

Be the Best
Just as much as her fans adored her, she was hated and envied many of her colleagues. To be a diva like Melba, you’ve got to be competitive and always put yourself first, and that’s exactly what she did – even if it meant upstaging the other performers, or even (literally) pushing them away to bask in a solitary bow.

Remember All the Little People
Although she was ruthless with her colleagues, her devotees loved her for good reason. Apart from her awe-inspiring voice and presence, Melba had a kind heart as well. At the end of her final show at Covent Garden she tearfully thanked even the stagehands. She also took the time to tour the Australian countryside, stopping in small villages where people came to hear her voice even if they had to stand under the floorboards.

Leave a Legacy
You know you’re a diva when there’s a dessert named after you. The French chef Auguste Escoffier was so taken by her performance that he dreamed up the concoction – the Peach Melba – in her honor. Melba toast is also named for her, and was invented by the same chef. Melba herself left Australia with the Melba Conservatorium of Music in Richmond, for future generations of singers and musicians.

There you have it. A mix of ambition, ability, heart, perseverance, and of course, some sass, is (almost) all you need to be a diva. Go get it, girl!

Peach Melba Semifreddo Sundae

admin — Wed, 13 Aug 2008 15:51:27 -0400

The famous Australian opera singer, Nellie Melba from Melbourne, inspired the original Peach Melba Sundae. Here this summery sundae gets a new twist with sour cream semifreddo instead of ice cream. The consistency of the semifreddo is very similar ice cream, it is an excellent way of making ice cream without an ice cream maker. Broiled peaches and a simple raspberry puree go on top.

For the Semifreddo:
¾ cup heavy whipping cream
¼ cup sour cream
4 egg yolks
¼ cup sugar
¼ cup vin santo
Squeeze of lemon juice

Whip the cream until stiff peaks form. Whisk in the sour cream, and then refrigerate.
Heat up some water in a saucepan that is large enough to have a bowl rest over it.
Bring the water to a boil, then lower the heat to a simmer.
Whisk the egg yolks with the sugar in a bowl until pale and thick, then add the lemon juice and vin santo.
Place the bowl over the pot of lightly simmering water, and whisk continuously until the mixture doubles in volume and thickens. If you find the water too hot, keep whisking but take the bowl off of the heat, and then go back when you are ready. It is very important to be aware of how hot the bain marie (water bath) is getting, because if it gets too hot, you could cook the egg yolks before you get the zabaglione consistency.
When the mixture is pale and thick and double in volume, take the bowl off of the heat and keep whisking until it is cool.
Take the whipped cream from the fridge and in three parts, fold it into the zabaglione (yolk mixture).
Pour the contents gently into a glass or plastic container, and then freeze for 4 hours or until firm.

For the Peaches:
2 peaches, halved and pitted
1 T organic cane sugar

Brush the cut sides of the peaches with the sugar.
Broil or grill the peach halves on high until nice and cooked through.

For the Raspberry Coulis:
2 cups raspberries
2 T Chambord
2 T water

Blend the raspberries with the Chambord and water until they become a smooth puree.
Strain into a small saucepan, and reduce until the mixture is nice, thick, and sweet.

Peach Melba Semifreddo Sundae

emma — Wed, 13 Aug 2008 07:41:25 -0400

The Fairuz Sundae

emma — Sun, 10 Aug 2008 17:55:10 -0400

This sundae is inspired by our favorite Lebanese singer Fairuz. For her sundae we take pistachio ice cream and layer it with stewed cherries and a creamy chocolate tahini sauce that has been flavored with a hint of cardamom.

Alpine Red Berry Dessert

admin — Mon, 17 Sep 2007 16:15:24 -0400

2/3 cup Swiss- style yogurt (Emmi brand is perfect)
3 T creme fraiche
1 T sugar
1 cup strawberries and raspberries
1 T rolled oats (you can also use spelt flakes)
1 T pumpkin seeds
1 tsp. poppy seeds

Rinse the berries and dry them well.

Slice the stems off the tops of the strawberries and cut them into quarters.

Place the raspberries in a bowl and use a fork to mush them up a little bit, so that they are bruised slightly, and their juices are released.

Mix in the strawberries and sugar. Let them macerate for an hour if you have time.

Combine the creme fraiche and the yogurt in a bowl.

In the serving dish, place the berries with a little bit of juice on the bottom, covered with a nice even layer of the yogurt cream.

Toast the rolled oats and pumpkin seeds lightly, and let them cool off.

Decorate the top of the desserts with the oats, pumpkin seeds, and poppy seeds for a delightful texture.

Serves two for dessert.

Cajun Perch Filet with Roasted Potatoes and Greens

admin — Mon, 17 Sep 2007 16:14:13 -0400

2 perch filets (Tilapia works beautifully as well)
½ lb of baby potatoes
1 handful of red leaf lettuce per person
1 fennel bulb, sliced in half through the core
2 radishes
1 tsp. of thyme leaves, chopped fine
Salt
Olive oil
2 T flour
2 tsp. Cajun seasoning

Preheat the oven to 375º F.

Rinse the potatoes

Dry them off and toss with the olive oil, thyme, and some salt.

Place them into the hot oven and roast for 30 minutes.

Combine the Cajun spices with the flour and spread onto a large plate.

Rinse and dry the perch filets, and then season them with a nice amount of salt.

Dredge the filets in the flour, making sure that there is an even coating on the fish.

Feel free to make the filets more or less spicy according to your own taste.

Bake the filets in the oven, it is best to time it so that they go in when the potatoes have been baking for 20 minutes, and everything can come out at the same time.

Flip the filets over halfway through their cooking time.

Meanwhile, prepare the salad.

Carve out the core of the fennel bulb with a small knife. It is the small triangular base of the fennel.

Slice half a bulb of fennel and the radishes very thinly, tossing them with the salad greens along with some lemon juice and salt.

When the fish and the potatoes are done, take them out of the oven.

Cut the bigger potatoes in half, and make sure they are all evenly coated with salt, thyme, and oil.

Arrange some salad on each plate, along with a bunch of potatoes, and the filet of fish.

Bon appetit!

Serves two.