Friday, September 23, 2016

New Zealand Bacon & Egg Pie

The Music:
The Lost Weekend by Miklos Rozsa
New Zealand Symphony, James Sedares, conductor
Koch 37375
The Recipe:
We don't often get a chance to sample New Zealand cuisine, but today's the day.

Imagine serving up this savory concoction at your next brunch. And what might be an appropriate garnish, you ask? Why, sliced Kiwi fruit, of course.

Use the instructions on the puff pastry package as a guide to setting your oven's temperature, and click here for all the details.

Our thanks to the Grosse Pointe Fresh Farms Market for underwriting our recipes.

Thursday, September 22, 2016

Borscht

The Music:
Apollon Musagete by Igor Stravinsky
Tapiola Sinfonietta, Masaaki Suzuki, conductor
BIS 2211
The Recipe:
An authentic borscht is so chock full of good things it would be a mistake to think of it as merely a soup. To the Russians it's a hearty meal in a bowl.

Click here for the lowdown on how to make this Russian classic. It's colorful, tasty, and yes, it's even good for you.

Prijatnogo appetita, and thanks for listening.

Our thanks to the Grosse Pointe Fresh Farms Market for underwriting our recipes.

Wednesday, September 21, 2016

Chicken Neptune

The Music:
The Planets, Op. 32, by Gustav Holst
Philharmonia Orchestra, New London Children's Choir,
Leonard Slatkin, conductor
RCA 68018
The Recipe:
What sold us on this recipe was a descriptive line on the Recipeland website:

"Succulent crab stuffed chicken breasts with a french style white wine cream sauce."

Your salivary glands are working already, aren't they? Well, don't just sit there, let's get cracking. Every once in a while it's nice to splurge on a special dish.

And you can do just that by clicking here.

Our recipes are underwritten by the Grosse Pointe Fresh Farms Market

Tuesday, September 20, 2016

Foolproof Potato Latkes

The Music:
Symphony No.2, "Age of Anxiety," by Leonard Bernstein
Lukas Foss, piano; Israel Philharmonic
Leonard Bernstein, conductor
Deutsche Grammophon 457 757
The Recipe:
Here's a simple recipe for an ever-popular side dish to grace your dinner table. According to the AllRecipes website,

"The secret is in the potatoes, which are crushed rather than grated, resulting in a light, crispy latke."

Get the lowdown on this crowd-pleaser by clicking here.

Our recipes are underwritten by the Grosse Pointe Fresh Farms Market

Monday, September 19, 2016

Ham and Mashed Potato Pie

The Music:
Hear Ye, Hear Ye!, ballet by Aaron Copland
Detroit Symphony Orchestra, Leonard Slatkin, conductor
Naxos 8.559806
The Recipe:
Copland's early ballet dates from the 1930s and so today we're going with a recipe reminiscent of that era's cuisine.

The blog Chelsea's Messy Apron describes the dish:

"A pot pie filled with corn, peas, and fresh carrots that have been tossed in a sweet creamy sauce. Chunks of ham are mixed throughout and the pie is topped with mashed potatoes and a homemade crust. Perfect for leftovers and truly a comfort food at it’s best."

You'll find all the details here.

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

Friday, September 16, 2016

Babaci's Potato Pierogi

The Music:
Piano Concerto No. 4 in F minor, Op. 82,
by Xaver Scharwenka
Stephen Hough, piano;
City of Birmingham Symphony Orchestra,
Lawrence Foster, conductor
Hyperion 66790
The Recipe:
There's a small town along the north shore of Michigan's lower peninsula where for years they've celebrated one of the world's favorite vegetables, the potato, with their annual Posen Potato Festival.

Michigan's Posen is named after the town that was Poznan in Poland, Posen during the Prussian and German partitions, and is now Poznan once again.

So today we offer an authentic Polish recipe for potato pierogi contributed by a blogger on the allrecipes.com website that goes by the handle of Moeliz:

"This recipe was given to me by my grandmother. One of my friends from Poland told me they were better than his mother's!"

For the complete recipe, click here.

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

Thursday, September 15, 2016

Austrian Raspberry Shortbread

The Music:
String Quartet in A major, K.464
by Wolfgang Amadeus Mozart
Quatuor Cambini-Paris
Naïve 213
The Recipe:
The Viennese are justly famous for their sweet treats, and this is the kind of homey dessert that could make you a hero with your family and guests. Sweet and tangy, add a spritz of whipped cream and watch it disappear.

You can get all the details by clicking here.

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

Wednesday, September 14, 2016

Estonian Meatball Soup

The Music:
Te Deum by Arvo Part
Choir of the Bavarian Radio; Munich Radio Orchestra
Peter Dijkstra, conductor
BR Klassik 900511
The Recipe:
Everybody likes soup. Everybody likes meatballs (well, almost everybody). So why not put the two together?

In Estonia they call this dish Frikadellisupp. Your diners will call it delicious. Get the particulars by clicking here.

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

Tuesday, September 13, 2016

Chicken Parmigiana

The Music:
The Four Seasons, Op. 8 by Antonio Vivaldi
Anne-Sophie Mutter, violin; Trondheim Soloists
Deutsche Grammophon 463259
The Recipe:
From the Cooking with Nonna website comes a lighter version of an Italian-American favorite, just like Grandma used to make.


The recipe even includes a link to a marinara sauce you can make from scratch. (But if you're feeling a little less ambitious feel free to use your favorite store-bought sauce; we won't tell anybody.)

You can get it going by clicking here.

Our recipes are underwritten by the Grosse Pointe Fresh Farms Market

Monday, September 12, 2016

Viennese-Style Caraway Roast Pork

The Music:
Symphony No. 41 in C, "Jupiter,"
by Wolfgang Amadeus Mozart
Prague Chamber Orchestra
Sir Charles Mackerras, conductor
Telarc 80300
The Recipe:
In keeping with the lofty title of today's music, we present a noble main course from the wien.info website:

"Roast pork has always been popular within the Viennese cuisine. It's easy to make and if well-prepared in advance, it is not really time-consuming. Garlic and caraway create the typical taste and additionally a good feeling after the feast. The reason: The spice duo effects very good digestion."

You can try it yourself and see by clicking here.

Our recipes are underwritten by the Grosse Pointe Fresh Farms Market

Friday, September 9, 2016

Chinese Pork-Stuffed Buns

The Music:
Piano Concerto No. 2 in C minor, Op. 18,
by Sergei Rachmaninoff
Lang Lang, piano; Mariinsky Theatre Orchestra,
Valery Gergiev, conductor
Deutsche Grammophon B0003902
The Recipe:
They call these Char Siu Bao, and as described on visualrecipes.com:

"If you know what Char Siu Bao is, you already know how delicious these hot little buns are. They can be baked or steamed, but both have soft, slightly sweet, pillowy dough wrapped around a savory and sweet filling of thick sauce and minced BBQ'd pork."

What's not to like? Get the details by clicking here.

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

Thursday, September 8, 2016

Spicy Chicken Shawarma

The Music:
Guitar Concerto, "The Mediterranean," by John McLaughlin
John McLaughlin, guitar; London Symphony
Michael Tilson Thomas, conductor
CBS 45578
The Recipe:
There is an amazing culinary bounty to be found in the cuisine of Mediterranean nations. Here's a popular dish we came across on the Cooking Light website:

"This chicken shawarma  is a Middle Eastern version of a gyro and features thin slices  of  chicken mixed with yogurt and wrapped in pita bread spread with tahini. "

Wish I had one right now. You can get one of your own started by clicking here.

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