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Hebrew text by Rabbi Yehuda Ibn Balaam, 11th century טקסט בעברית מתוך פיוט מאת רבי יהודה אבן בלעם, המאה האחת-עשרה בֶּן אָדָם מַה לְּךָ נִרְדָּם שְׁפֹךְ שִׂיחָה דְּרֹשׁ סְלִיחָה וּמְהֵרָה רוּץ לְעֶזְרָה וּמִפֶּשַׁע וְגַם רֶשַׁע בְּרַח וּפְחַד מֵאֲסוֹנִים
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“Rose Pogonias” by Robert Frost A saturated meadow, Sun-shaped and jewel-small, A circle scarcely wider Than the trees around were tall; Where winds were quite excluded, And the air was stifling sweet With the breath of many flowers,— A temple of the heat. There we bowed us in the burning, As the sun's right worship is, To pick where none could miss them A thousand orchises; For though the grass was scattered, Yet every second spear Seemed tipped with wings of color, That tinged the atmosphere. We raised a simple prayer Before we left the spot, That in the general mowing That place might be forgot; Or if not all so favoured, Obtain such grace of hours, That none should mow the grass there While so confused with flowers. From “Trees” by Joyce Kilmer I think that I shall never see A poem lovely as a tree. [...] Poems are made by fools like me, But only God can make a tree.
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Hebrew text by Ronnie Reshef. English translation: Ronnie Reshef / What You Need to Know Hello everyone and welcome back to our program! As usual, we’ll start the week with some surprising kitchen tips and, of course, a new recipe. And today… steak! Making a steak at home sounds like a simple task: meat, a pan, and voila – we have a delicious meal. But I’ve recently spoken with quite a few cooks who say they have no luck with steaks; they just can’t seem to make a juicy steak that’s done just right. It’s not easy… So what do you need to know to make perfect pan-grilled steaks? Let’s - get - started! First rule: quality meat. Fresh meat only. A classic steak is usually an entrecote cut – a cut taken from the forequarter of the cow’s back, with a rich marbling of fat that makes it juicy. Start by lightly salting on both sides, and let the steak rest a bit and absorb the tastes of the salt. Meanwhile, warm up the pan, preferably a ribbed pan: the ribs are primarily important for raising the meat; and so, they facilitate the evaporation of the liquid that accumulates, and also make the external part of the steak crispy. In this way, the steak is directly seared by the ribs, in addition to the heat from the lower tray. Be patient while grilling. Let the meat sear. Lower the flame a bit and let it grill a bit more, a bit more, a bit more, until you see it starting to change color. The grilling time depends on the thickness of the steak. For a good steak that’s not too thin, grill on one side for a few minutes, until you see that the underside starts to brown and the top begins to sweat. Note that when grilling the other side, the flame should be lower because the pan is already hot enough. Grilling on a high flame may burn the underside while leaving the meat half alive. It shouldn’t be too alive. Let the steak rest for a few minutes before you start to eat it. During those minutes, the liquids are absorbed into the meat and make it juicy. Bon appétit!

about

This album includes 7 works composed for vocalist Etty BenZaken, Modalius Ensemble & conductor Eitan Steinberg, as part of their project "Whole World: Music-Video Works" (2020). Featured composers: Liran Yuzbegi, Eitan Steinberg, Amos Elkana, Yuval Shy-El, Talya Eliav, Hagay Keshet Matarasso, Ronnie Reshef.

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released April 25, 2021

Performed by Modalius Ensemble: Eitan Steinberg - conductor; Etty BenZaken - voice; Sarig Sela - recorders; Orit Messer-Jacobi - cello; Tal Feder - double bass; Oded Shoub - guitar; Amnon Yoel - percussion.

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Etty BenZaken (vocalist), Modalius Ensemble, Eitan Steinberg (composer, conductor) Israel

Classic-Ethnic ensemble, co-founded by Etty BenZaken & Eitan Steinberg. For more albums with BenZaken & Steinberg visit also: benzakensteinberg.bandcamp.com

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