Last month, we introduced you to a sweet chorister with an equally sweet treat to share! This month, mezzo-soprano Rebecca Carvin offers us a tasty, customizable tart that's great for breakfast, lunch, and dinner!
Name: Rebecca Carvin
Hometown: I have now lived in NYC longer than anywhere else. I guess that makes my hometown NYC!
Years at the Met: I joined the extra chorus in 1995, and the full time chorus in 1999.
My favorite opera is: Vanessa, by Samuel Barber. I think I know every note.
One of my most memorable experiences at the Met so far is: There are so many incredible moments, it’s hard to choose just one. In general I have to say the performances of Satyagraha, Dr. Atomic and The Death of Klinghoffer are some of the most memorable performances. Each one of them moved and changed me in different ways.
Other than opera, my favorite type of music is: Vocal chamber music.
When I’m not at the Met, you can find me: in Riverdale.
The most outrageous thing I've ever cooked (or eaten) was: I ate brain in Morocco, and it was DELICIOUS!
The three things in my kitchen I can’t live without are: my cast iron pans, my large cutting board and a sharp knife ( I would add a fourth....my apron!)
If I was forced to choose, my three (current) favorite ingredients are: Olive Oil, Rosemary and Raspberry preserve...throw some garlic in there and we’re good to go.
Again, if I had to choose, my “last meal” would be: A grilled american cheese sandwich on Wonder Bread served with catsup. Dessert would be ice cream. Any flavor.
Rebecca Carvin’s culinary credentials are known far and wide, and the photographic evidence is on display on her entertaining Instagram account, (@mybackstageopera), which chronicles not only her adventures in the kitchen, but, as the handle suggests, her experiences as a veteran of the Metropolitan Opera Chorus! If you’re interested in seeing the day-to-day of a professional opera chorister, this is a great place to start.
Our talented Rebecca has brought a delicious “recipe without a recipe” to the table (pun pretty much intended), and is thrilled to be able to share it with you. It’s simple, savory, and possible for anyone with an oven and an empty stomach!
“So, I guess I will share my Onion Tart recipe…but it's not really a recipe. It's just really good.
You take about 6 Sweet Onions (sliced thinly into rings) and sauté them in butter until caramelized. (You want enough to fill the tart pan, as they will collapse as you bake the tart.)
Put them in a tart pan lined with a pie crust (use your favorite pie crust recipe, or use pre-made), sprinkle with some thyme, rosemary, or whatever fresh herb you might have on hand, and bake until the pie crust is golden. (Note: Bake at the temperature your pie crust recipe recommends.)
If you want to make it more like a French Pissaladière, put some anchovies and black olives on top before you bake it!
This is GREAT as a side dish for roasts or stews, or as an appetizer. I often make these in individual tart sizes to sell at the annual Met Chorus AGMA Relief Fund bake sale.”