Friday, May 27, 2016

Midday Entree: Mushroom Pork Chops Brevis

The Music:
Missa Brevis in A major, BWV 234, by Johann Sebastian Bach
Ensemble Pygmalion and soloists; Raphael Pichon, conductor
Alpha 032
The Recipe:
How "brevis" is this recipe? If you started it at the same time as Bach's mass you'd be ready to serve about 10 minutes after the last notes.

It's just a few simple ingredients that go together very quickly with results that outweigh the effort expended. Just what you're looking for, right?

Get all the particulars by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Thursday, May 26, 2016

Midday Entree: Rheinischer Sauerbraten

The Music:
Symphony No. 2 in C major
by Robert Schumann
Detroit Symphony, Paul Paray, conductor
Mercury 462 955
The Recipe:
Today's Rhenish dish comes from the same part of the world where Robert and Clara Schumann made their home, and like the music, it takes time to make it properly.

But don't let that throw you. It's relatively simple to make, and the results are well worth the effort. Here's how the about.com website puts it:

"Even inexpensive cuts of beef can taste delicious when treated right. An old trick of marinating beef in vinegar, wine and spices for several days is a popular dish today, because it has a sweet and sour note all through the meat and sauce."

All the particulars can be yours by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Wednesday, May 25, 2016

Midday Entree: Pommes à L'auvergnate (Auvergne Apples)

The Music:
Songs of the Auvergne by Joseph Canteloube
Jill Gomez, soprano; Royal Liverpool Philharmonic,
Vernon Handley, conductor
EMI 575138
The Recipe:
The Auvergne region of southern France is known for Canteloube's arrangements of their songs, for their beautiful countryside, and for their cheeses.


Here's a regional recipe using some crisp apples and a bit of Roquefort for tang. You'll find all the particulars by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Tuesday, May 24, 2016

Midday Entree: Shrimp Versailles

The Music:
Te Deum (for the victories of Louis XV)
by Heny Madin
Stradivaria, Daniel Cuiller, conductor
Alpha 963
The Recipe:
We have no idea if Louis XV ever enjoyed this dish, but it certainly appears to rich enough for the royal palate.

And besides, this is definitely a special occasion kind of dish, not your everyday fare. To dine like a king, all you have to do is click here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.

Monday, May 23, 2016

Midday Entree: Blackened Tuna Steaks with Mango Salsa

The Music:
Les Demoiselles de la Nuit by Jean Francaix
Ulster Orchestra, Thierry Fischer. conductor
Hyperion 67489
The Recipe:
The title of today's musical entree translates as "The Ladies of the Night," but it's not what you might be thinking.

This is a ballet for a couple of cats.

So what more appropriate accompaninent to our feline friends than these alluring tuna steaks, on a bed of tangy mango salsa?

Get all the particulars by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.

Thursday, May 19, 2016

Midday Entree: Baked Eggs Havana Style

The Music:
Concierto de Benicassim by Leo Brouwer
Miguel Trapaga, guitar; Real Filharmonica de Galicia
Oliver Diaz, conductor
Naxos 8.573542
The Recipe:
From Leo Brouwer's hometown, here's a concoction that may be just the thing for your next leisurely morning meal. As described on the Williams-Sonoma Taste website,

"In this simple Cuban classic, baked eggs are nestled in a thick, savory sauce of peppers and tomatoes, topped with butter and a heady drizzle of sherry. Perfect for brunch, this recipe is easily doubled or tripled for a large group and can be prepared in advance."

That works for us. Get all the details by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Wednesday, May 18, 2016

Midday Entree: Pork Tenderloin Diablo

The Music:
The Soldier's Tale by Igor Stravinsky
Fred Child, narrator; Jared McGuire, the soldier;
Jeff Biehl, the Devil; Tianwa Yang, violin;
Virginia Arts Festival Chamber Players
JoAnn Falletta, conductor
Naxos 8.573537
The Recipe:
Here's a flavorful entrée that just might tame the Devil himself. As described by Chef John on his excellent blog:

"This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly delicious."

Get the complete details by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Tuesday, May 17, 2016

Midday Entree: Spinach and Cheese Pie

The Music:
Socrate, by Erik Satie
Alexei Lubimov and Slava Poprugin, pianos
Alpha 230
The Recipe:
Given M. Satie's attraction to Greek themes, how could we pass up this recipe for spanakopita, or spinach and cheese pie?

The availability of filo pastry sheets in just about any supermarket simplifies the hardest part of this recipe. The rest is quite within the abilities of most home cooks. If you can follow directions, you can make spanakopita.

Get started by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Monday, May 16, 2016

Midday Entree: White Russian Sorbet

The Music:
Symphony No. 6 in B minor, Op. 74, "Pathetique,"
by Peter Ilyich Tchaikowsky
Pittsburgh Symphony, Manfred Honeck, conductor
Reference 720
The Recipe:
White Russian Sorbet, from epicurious.com, where they explain,

"Taking a cue from the classic drink, this dessert has a rich and creamy coffee flavor. It looks pretty spooned into glass coffee cups or mugs and topped with a few coffee beans (real or chocolate)."

Find the recipe by clicking here.

Prijatnogo appetita, and thanks for listening.

Friday, May 13, 2016

Midday Entree: Balkan Apricot Torte

The Music:
Balkan Music for Folk Trio and Orchestra
Arranged by Theodosii Spassov
Leipzig Radio Symphony, Kristjan Jarvi, conductor
Naïve 5395
The Recipe:
In the Balkans, they love their desserts.

Who are we kidding? Everybody loves desserts, and this sweet treat will bring a smile no matter where it's served.

That delicious apricot filling crowned with a crackly meringue topping is calling your name. Get things rolling by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Thursday, May 12, 2016

Midday Entree: Baked Apricot French Toast (with Crunchy Corn Flake Streusel)

The Music:
Piano Quintet No. 1 in D minor, by Gabriel Faure
Peter Orth, piano; Auryn Quartet
CPO 999357
The Recipe:
Here's a good one for your next Sunday brunch get-together. As described on the FineCooking.com website,

"An overnight soak in apricot-almond custard creates a meltingly soft, creamy interior for this baked French toast dish, while the corn flake crumb topping offers a crisp contrast. This recipe works equally well with peach preserves and nectar."

Can't wait to try it. Get all the particulars by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Wednesday, May 11, 2016

Midday Entree: Sweet Potato Pie with Pecan Topping

The Music:
Symphony No. 1 "Afro-American," by William Grant Still
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 9154
The Recipe:
This recipe takes an already good sweet potato pie to a higher level by adding a pecan topping.

Why wait for a holiday? Declare one of your own and get started by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market