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Hearing and Taste Synesthesia by David Novak

Synesthesia: (Greek, syn = together + aisthesis = perception)
is the involuntary physical experience of a cross-modal association.
That is, the stimulation of one sensory modality reliably causes a perception
in one or more different senses.

NOTE: The CGT is not advocating or recommending the ingestion of soap or anything other than food items listed in the recipes below! If you want to try these recipes, you do so at your own risk!

Song:			The Marsh
Dish:			Angel Hair Pasta in a lemon cream sauce garnished with Crimini mushrooms
Presented on:		Dinner plate

Ingredients:

1/3 			Pound of angel hair pasta
1 T 			Olive oil
2 T 			Salted butter
6 			Finely minced Crimini mushrooms
1/2 			Finely minced shallot
2			Zest of two lemons
1/2 Cup			Heavy whipping cream
4 T			Finely minced Italian parsley
N/A			Freshly ground black pepper

Recipe:

Prior to cooking zest two lemons and set aside. Finely mince shallot and Crimini mushrooms. Cook pasta until al dente - do not overcook. While waiting for pasta water to come to a boil heat butter and olive oil over medium heat. Gently sauté 3/4 of the mushrooms and all of the minced shallots until shallots are opaque. Once shallots are cooked add 1/2 of the prepared lemon zest. Immediately add heavy whipping cream and bring up to heat - do not boil. Once cream mixture is heated through add cooked pasta and heat. Add remaining mushrooms and lemon zest. Add freshly ground black pepper to taste. To serve gather 1/4 of the noodle mixture on a serving fork, twirl into a nest and place on the center of a plate. Garnish with finely minced Italian parsley.

Song:			Atlantis
Dish:			Apricot puree floated in a sea of ginger ale
Presented on:		Chinese porcelain soupspoon

Ingredients:

1 Can			Apricots halves in heavy syrup
1 Bottle		Ginger ale
N/A			Kosher salt

Recipe:

Empty the apricots and 1/2 of the heavy syrup into a saucepan. Heat over very low heat stirring occasionally. Allow to cook until apricots have completely broken down. With an immersion mixer puree the apricot mixture and allow to reduce by 1/2. Be very careful to mind the mixture as it reduces. Due to the heavy sugar content it is very easy to burn. Once the mixture has reduced remove from heat, add a healthy pinch of kosher salt and chill thoroughly. When ready to serve fill the soupspoon 1/2 full with very cold ginger ale. Place a dollop of the chilled apricot mixture in the center of the ginger ale.

Song:			Skyline
Dish:			Raspberries in pickle juice
Presented on:		Chinese porcelain soupspoon

Ingredients:

8			Fresh ripe raspberries
2			Whole miniature dill pickles
N/A			Pickle juice

Recipe:

Slice the pickles into thin chips. Place two pickle chips side by side in the bottom of the soupspoons. Top each pickle with a raspberry and then add approximately 1 teaspoon of the pickle juice.

Song:			Mee-Woo
Dish:			Braised beef in red wine sauce with chive dumplings
Presented on:		Small dessert bowl

Ingredients:

Braised Beef
1/2 pound		Top round of beef
N/A		 	All purpose flour
4 T			Salted butter
1 T			Olive oil
1			Small white onion
2 Cloves		Garlic
4			White mushrooms
2 Cups			High quality Burgundy or Cabernet Sauvignon wine


Chive dumplings
1 1/2 	Cups 		All-purpose flour
1 Tablespoon		Baking powder
1/2 Teaspoon		Salt
2 Tablespoons		Fresh chives, minced
1 Cup			Milk

Recipe:

Cut the beef into 1" cubes. Dredge in the flour. Heat olive oil and butter in heavy bottomed sauté pan then brown the meat thoroughly on all sides. Add the garlic and mushrooms, stir to coat. Once the mixture has been thoroughly mixed add a high quality Burgundy or other heavy red wine. Reduce heat as low as possible, partially cover and simmer for 90 minutes. Check to make sure the meat is fork tender. Mix all the ingredients for the dumplings. Drop by spoonfuls (approximately 1" diameter balls) into bubbling meat stew and cook uncovered for 10 minutes. Cover and cook an additional 10 minutes. Place one or two dumplings into each bowl and ladle the meat mixture over the dumplings.

Song:			Prelude Circulation
Dish:			Cream Cheese and cherries in champagne
Presented on:		Chinese porcelain soupspoon

Ingredients:

8			Fresh ripe sweet cherries
2 ounces		Cream cheese
1 cup			Champagne or California sparkling wine

Recipe:

Halve and pit the cherries. Divide the cheese mixture into four equal measures - roll into balls. Place one cheese ball and two cherry halves onto the soupspoon. Pour champagne until the spoon is half full. Enjoy.

Song:			Cantharis
Dish:			Fried four cheese ravioli in a creamed honey sauce
Presented on:		Dinner Plate

Ingredients:

12			Store bought cheese ravioli (preferably a high quality fresh brand)
4 tablespoons		Salted butter
1 tablespoon		Olive oil
2 tablespoons		Creamed honey
4 Leaves		Fresh Basil

Recipe:

Boil the ravioli per the package instructions deducting one to two minutes from the cooking time. Drain well. Melt the butter and olive oil in a saucepan over a low heat. Once the butter is completely melted add the ravioli and slowly brown on one side and then the other. When ravioli are almost completely browned on both sides add the creamed honey and incorporate into the sauce. Plate the ravioli and garnish with basil.

Song:			Cosmo Calypso
Dish:			Lobster medallions poached in clarified butter
Presented on:		Dinner plate

Ingredients:

2			Fresh Maine lobster tails
1 pound		Butter - clarified
N/A			Confetti chopped red and yellow peppers

Recipe:

Clarify one pound of butter. Place the clarified butter into a saucepan an keep on a low heat just barely at a simmer. Vigorously boil 3 quarts of water. Drop the lobster tails into the boiling water for one minute - remove. Carefully shell the lobster tail and cut them into medallions approximately 1/2 inch thick. Place the medallions into the clarified butter and poach for no more than 2 minutes. Remove the lobster medallions, plate approximately three per serving and garnish with a confetti of red and yellow bell peppers.

Song:			Whitewater
Dish:			Lentil soup served over shredded wheat
Presented on:		Small dessert bowl

Ingredients:

1/2 pound		Dried lentils - rinsed
3 cups			Chicken stock
2 tablespoons		Olive Oil
2 cloves		Garlic
1/2 			Medium yellow onion
N/A			Salt and pepper
1/4 pound		Fresh baby spinach leaves
1 cup			Shredded Wheat cereal (bite size)

Recipe:

Thinly slice and then sauté the garlic and onion in olive oil. Once the onions are translucent add the lentils, salt, pepper and chicken stock. Bring to full boil then lower heat to simmer. Allow to simmer for approximately 45 minutes or until lentils are thoroughly cooked. Remove from heat and add spinach leaves mixing thoroughly. Add the cereal and then spoon into small bowl.

Song:			Led Foot
Dish:			Mostaccioli in a spicy red sauce garnished with Kalamata olives
Presented on:		Small dessert bowl

Ingredients:

1/2 pound		Mostaccioli pasta
1 large can		Plum tomatoes
2 Tablespoons		Olive oil
2 Cloves		Garlic
1/4 			Medium yellow onion
1/2 tablespoon		Crushed red pepper flakes
4			Basil leaves
N/A			Fresh grated parmesan cheese
10			Pitted Kalamata olives

Recipe:

Sauté the onion, garlic and crushed red pepper flakes in olive oil until the onions are caramelized. Drain the tomatoes and coarsely chop - reserve the liquid. Place the chopped tomatoes into the saucepan and heat through mixing them thoroughly with the onions and garlic. Simmer the sauce over very low heat until the color has changed from bright to dark red. Add small amounts of the reserved tomato liquid if necessary to keep the sauce at a good viscosity. Boil the pasta until it is al dente. Mix the cooked pasta, olives and sauce and heat through. Garnish with chopped basil and fresh ground parmesan cheese.

Song:			Relative Illusion
Dish:			Cumin infused Cucumber puree with a dollop of Strawberry Jam
Presented on:		Chinese porcelain soupspoon

Ingredients:

1			Cucumber, peeled and seeded
4 tablespoons		Plain Yogurt
1			Lemon
2 teaspoons		Cumin
1/2 teaspoon		Cayenne pepper
1/4 teaspoon		Salt
2 Tablespoons		Seedless strawberry jam
Recipe:

In a food processor puree the cucumber and yogurt. Once smooth add the juice of one lemon, the cumin, cayenne pepper and salt. Mix thoroughly. Once mixed thoroughly remove the mixture and drain through a fine sieve until most of the liquid has run off. Place a tablespoon of the mixture into the soup spoon and top with a dollop of seedless strawberry jam.

Song:			Red Iguana
Dish:			Candied ginger in soapy water
Presented on:		Chinese porcelain soupspoon

Ingredients:

4 small pieces		Candied ginger
1 Cup			Water
2 drops			Liquid hand or dish soap

Recipe:

Slice the ginger into small strips. Place two to three strips in each spoon. Add two drops of soap to the water and mix thoroughly. Place one tablespoon of the soapy water in each porcelain spoon and serve.

Song:			Ghost Rider on the Storm
Dish:			Chicken flavored rice & vermicelli served on a cracker with peanut butter
Presented on:		Small plate

Ingredients:

1/2 cup			Long grain white rice
1/2 cup			Vermicelli broken up into rice-sized pieces
3 tablespoons		Salted butter
2 cups			Chicken stock
8			Crackers (Ritz crackers work great)
8 teaspoons		Smooth peanut butter

Recipe: