The holy song of thanksgiving

And speaking of those butter-loving Danes....

 

This is a fabulous video of the Danish String Quartet playing what is, in my opinion, the most beautiful 15 to 20 minutes of classical music ever written: the middle movement of Beethoven's String Quartet No. 15, Op. 132. Beethoven took the very rare, for him, step of giving this movement a title, translated into English as the "Holy song of thanksgiving of a convalescent to the Deity, in the Lydian mode." Beethoven composed the quartet in 1825, two years before his death in 1827. But Beethoven was sure he was dying of a severe intestinal illness in 1825; when he miraculously recovered, he wrote this piece, dedicating it to his conception of the "Deity," who it sounds like the fiddles are reaching heavenward to carry Beethoven's message of thanks directly to, especially at the end of the movement.

 

I am most partial to the classic recording of this piece by the Quartetto Italiano, and not just because they're the Quartetto Italiano. But I have to admit to taking special pleasure in seeing these black-clad, stern-looking Danish mfs sawing away on their fiddles in the most emotive piece ever written:

 

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This is an easy grain bowl with roasted veggies. This is written up for sweet potatoes and broccoli, but there's no reason you can't substitute whatever veggies you like and/or have on hand. In addition to rice, you can also use whatever grain you like, such as farro or quinoa. The star of the show, though, is the Miso-Sesame Dressing, which would be good on all sorts of other things, including salad I imagine.

Veggie-Grain Bowls with Miso-Sesame Dressing

(Sweet Potato and Broccoli)

Adapted from Deb Perelman via Smitten Kitchen (Oct. 7, 2013)

Time: ~45 minutes

You can substitute whatever veggies you like that roast well for the sweet potatoes and broccoli.

 

Cooked rice or other grain such as farro or quinoa (or a bed of spinach if you’re avoiding grains)
1½ pounds (2 medium to medium-large) sweet potatoes (see note)
1 pound (1 bunch) broccoli (see note)
Olive oil
Kosher salt
Freshly ground black pepper
1 to 2 tablespoons white sesame seeds, or a combination of white and black
Miso-Sesame Dressing (recipe below)

    1. Start the rice cooking in your rice cooker.
    2. Place a rack in the center of the oven; heat to 400 degrees. Line a 13-by-18-inch (half-sheet) baking pan with parchment paper if you prefer easier cleanup.
    3. Peel the sweet potatoes if you like; otherwise, rinse them really well. Cut into ¾-inch cubes. Transfer to a large bowl. Toss with ~2 tablespoons olive oil. Sprinkle generously with salt and pepper. Toss again and transfer to one side of the baking sheet.
    4. Cut the tops of the broccoli into bite-sized florets. Trim the tough bottom and sides of the broccoli stems (you can peel them if you like), then slice into ⅓-inch rounds or squares. Transfer to the large bowl. Toss with ~1 tablespoon oil. Sprinkle generously with salt and pepper. Toss again and transfer to the other side of the baking sheet.
    5. Roast for 15 minutes, stir the veggies, then roast until the sweet potatoes are tender (the tip of a paring knife meets no resistance) and the broccoli is lightly charred at the edges, about 10 more minutes.
    6. Meanwhile, make the Miso-Sesame Dressing, and toast the sesame seeds in a small skillet; watch them closely as they’ll burn the moment you turn your back.
    7. To assemble the bowls, scoop some cooked rice into the bowls, then the roasted sweet potatoes and broccoli. Drizzle over the Miso-Sesame Dressing, then sprinkle some toasted sesame seeds over the top of everything. Serves 3 to 4.

Miso-Sesame Dressing

 

Time: ~5 minutes

1 tablespoon grated or minced fresh ginger
1 small garlic clove, grated or minced
60 grams (¼ cup) rice vinegar
34 grams (2 tablespoons) miso (the mild, white kind if you have it)
32 grams (2 tablespoons) tahini, well-stirred
27 grams (2 tablespoons) toasted sesame oil
27 grams (2 tablespoons) olive oil
21 grams (1 tablespoon) honey

Place all of the ingredients in a blender and blitz until smooth—the small cup of a personal blender like a NutriBullet is perfect for this. Taste and adjust ingredients if needed (it should taste salty).