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Organists in the Kitchen

Organists taming mixtures of a different kind

Once every week or so, we'll include a new recipe, a new player, new builder, composer of organ music, or a devoted listening fan of organ music, with a little background story to each. You will find the index to each person and their recipe with their story on this page.
Depending on their tradition, the terms, weights and measures that the contributors use are likely to vary, so please check quantities and weights using the website links noted on this page, which include tips and other helpful stuff for beginners to more experienced chefettes.

(Links to the published dishes and contributors appear in gold or blue once they become active)
CONTRIBUTORS
Agnes Armstrong
Philip Bailey
Michael Barone 
Roberto Bertero
Ge
​orge Chittenden
Alison Clark
​Carson Cooman
​
Nina De Sole
Katherine Dienes-Williams
Jonathan Dimmock
Martin Doering

Katelyn Emerson
​James Flores
Christoph Gensler
Titus Grenyer
Dianne Halliday
Gunnar Idenstam
Hiroko Inoue
Barry Jordan
Jeannine & David Jordan
Alexander Kellarev​

James Kibbie
Marie-Louise Langlais
Grimoaldo Macchia
Theirry Mechler

​Thomas Ospital
​Hannah Parry
Robyn Peirce

Gareth Perkins
Birger Petersen
Christa Rakich

Christiane Sauter-Pflomm
Jenny Setchell
Martin Setchell

​Paul Spicer
​Irmtraud Tarr​

Gillian Weir
Ronald Watson
Andreas Willscher
Claudius Winterhalter
Dorothy Young Riess
~~~~~~~~
YET TO COME: 
~~~~~~~~
Peter Planyavsky
Sue Davis
Kimberley Marshall
Isabelle Demers
Christa Rumsey
Ian Tracey
Douglas Bruce

​
. . . And many more!
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DISHES
Including:
DRINKS
  • Eleanor Kibbie’s Wassail Bowl
BREAD
  • Amish bread
  • Applesauce nut bread
  • ​Cornbread
  • Dorothea's Dilly Casserole bread 
  • Hannover Bread
SOUP
  • Chestnut soup
  • ​Garlic soup
  • Golden Carrot and Tomato soup
  • Leek and Carrot soup
  • Zucchini soup
FISH
  • Pan-Asia Rock n'Roll
  • Paella
  • ​Poached “Grand Monarque”
  • Marmitako (​Basque tuna stew)
  • Tuna, with spaghetti and dried tomatoes
  • Marinated Salmon with dill and Earl Grey Tea
PASTRY
  • Quiche Lorraine - English
  • Quiche Lorraine - German
PASTES
  • Home-made curry paste
PASTA
  • Death-Zone Pasta
  • Pasta with creamy bacon, pea and mint sauce
  • Älplermakronen
VEGETABLE
  • Alternative Rice
  • Lentils
  • Okonomiyaki
  • Potatoes in the pink!
  • Red Pepper rolls
MEAT
  • Braised chicken with pumpkin and sweet potato
  • Roman Lamb
  • Festive Chicken Bake
  • Slow cooker pork chops
  • Brasato al Barolo
  • Mousaka - English style
  • Paprika beef schnitzel
  • Coq au vin for a crowd
  • Franconian Schäufele
  • Beef Kaldereta Satay
  • Chicken Marbella
  • Baeckeoffa
  • Lamb Cutlets Shrewsbury​
  • Veal kidneys
  •  And so on . . . 
SWEET STUFF
  • Avocado Chocolate Mousse
  • Galette des Roi
  • Chorister chocolate cake
  • Chocolate-covered peanut dates
  • Fudge Cookies
  • Mohawk River sweet
  • Jell-o-cake
  • No-egg Christmas cake
  • Oh Henry biscuits
  • Orange Chocolate Chippers
  • Pancakes
  • Seville orange marmalade
  • Snickerdoodles
  • Vanilla ice cream
​And so on. . . 
Common terms, weights and measurements 
Little tips:
  • Frosting = icing
    Confectioner’s sugar = icing sugar
    Broiler = Oven Grill
    Dutch oven = casserole dish
    Scrag = cut taken from the lean end of veal or mutton
  • ​A US stick of butter weighs 4oz or 113 gm
  • A cup measurement varies from 250ml (Canada, Australia, South Africa, NZ) to US volume of 240ml or 120gm. Beware!!
  • An Australian tablespoon is 20ml, elsewhere 15ml ​
For more links and tips about weights and measures click here
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The recipes on this website are those which are personal favourites of the contributors; they are supplied in good faith, many of them having been handed down through generations of anonymous family members or other sources. They are reprinted here with minimal editing and although they have been tested through time, they have not all been subjected to official kitchen tests. So use at your own risk! (But they are here, with stories, to entertain...)
And many more . . . 
If you are associated with organs (the musical variety) and would like to contribute a recipe please use the contact form here
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