Thursday, October 16, 2014

Midday Entree: Gloucester Cheese and Ale

The Music:
An English Mass by Herbert Howells
Julie Kennard, soprano; John Mark Ainsley, tenor;
Royal Liverpool Philharmonic Choir and Orchestra,
Vernon Handley, conductor
Hyperion 66488

The Recipe:
Today's offering comes from Herbert Howells' old stomping grounds in Gloucestershire and is their version of Welsh rarebit. Here's how they describe it on the River Cottage website:


"Food and drink are combined for a filling snack that was once served after the meat or poultry course of the evening meal at posting houses and inns. It would, of course, be served with more ale."

You can get the recipe by clicking here, but please, eat responsibly.

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

Wednesday, October 15, 2014

Midday Entree: Jaegerschnitzel with Mushroom Sauce

The Music:
Symphony No. 3 in E-flat, Op. 55, "Eroica"
by Ludwig van Beethoven
Tafelmusik Baroque Orchestra, Bruno Weil, conductor
Tafelmusik 1023
The Recipe:
From the German Food section of the About.com website:

"A creamy mushroom sauce served over meat cutlets is called Jaegerschnitzel in German cuisine. There are several other variations, for example with bacon or red wine, but the most common sauce is sautéed mushrooms with white wine and cream.

"These can be common button mushrooms, Pfifferlinge (chanterelles), or mixtures of several mushrooms. The sauce is very good as an omelet filling, too."


I can hardly wait to try it. You can, too, by clicking here.

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

Tuesday, October 14, 2014

Midday Entree: Pan-Poached Alaskan Salmon Piccata

The Music:
Become Ocean by John Luther Adams
Seattle Symphony, Ludovic Morlot, conductor
Cantaloupe Music 21101
The Recipe:
To accompany Alaska-based composer John Luther Adams' Pulitzer Prize winning composition let us suggest this piquant salmon dish. As described by Christine L. on the Allrecipes.com website:

"This is a delicious, creative way to serve salmon. You can serve the salmon on a bed of cooked noodles (I enjoy fettuccine) or on its own with a side of vegetables."

That should work. Get started by clicking here.

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

Monday, October 13, 2014

Midday Entree: Canadian Baked Apples with Cranberry Sauce

The Music:
Symphony No. 4, Op. 29, "The Inextinguishable"
by Carl Nielsen
New York Philharmonic, Alan Gilbert, conductor
DaCapo 6.220624
The Recipe:
Today is Thanksgiving Day in Canada, and regardles of which side of the border you happen to be on, this recipe could come in handy for the holidays.

For Canadians, here's something you can do with all that leftover cranberry sauce.

For Americans, it can be a delicious and unusual dessert for our upcoming November banquet.

Get the scoop by clicking here.

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

Thursday, October 9, 2014

Midday Entree: Fudgy Chocolate Birthday Cake

The Music:
Carnival of the Animals by Camille Saint-Saens
Jon Kimura Parker and Orli Shaham, pianos;
Jack Prelutsky, narrator; San Diego Symphony
Jahja Ling, conductor
San Diego Symphony 1001
The Recipe:
Joyeux anniversaire, M. Saint-Saens!

And to celebrate this auspicious occasion may we suggest a rich, old-fashioned fudgy birthday cake? To get the party started, just click here, and start lighting those candles.

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

Wednesday, October 8, 2014

Midday Entree: Oxford Vegetarian Sandwich

The Music:
Requiem by Bob Chilcott
Wells Cathedral Choir and soloists
Nash Ensemble, Matthew Owens, conductor
Hyperion 67650
The Recipe:
From composer Bob Chilcott's home town comes this flavorful and healthy sandwich.

Whether cut up for appetizers or served with a warm bowl of soup, just give it a try, and you'll see why they call it "sublime." For all the details just click here.

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

Tuesday, October 7, 2014

Midday Entree: Authentic Basel Flour Soup

The Music:
Orchestral Suite No. 1 in C, BWV 1066,
by Johann Sebastian Bach
Academy of Ancient Music, Christopher Hogwood
London 458 069
The Recipe:
On this day that we honor the memory of Christopher Hogwood, how about an authentic recipe for something that graced many an 18th century dinner table?

Simple and hearty, this Swiss soup could be just what you need to ward off the chill of these Autumn evenings. Check it out by clicking here.

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

Monday, October 6, 2014

Midday Entree: English Apple Crumble

The Music:
Piano Concerto No. 4 in A minor, Op. 88, by York Bowen
Danny Driver, piano; BBC Scottish Symphony
Martyn Brabbins, conductor
Hyperion 67659
The Recipe:
This is one of those near perfect desserts that's easy to make and combines the crunchy with the sweet.

Top it off with a dusting of powdered sugar, or better yet a scoop of ice cream, and you'll be well on your way to culinary heaven. For all the details, just click here.

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

Friday, October 3, 2014

Midday Entree: Baked Nashville Hot Chicken

The Music:
Banjo Concerto, "The Impostor," by Bela Fleck
Bela Fleck, banjo; Nashville Symphony
Giancarlo Guerrero, conductor
Deutsche Grammophon B0018711

The Recipe:
Down Nashville way you'll find no dearth of places serving hot chicken, their own version of a southern-fried classic. (They even put on a Hot Chicken Festival in July.)

This is a low fat, lower calorie, baked version that will provide the crunch and spice with a fraction of the guilt (if any). Get the particulars by clicking here.

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

Thursday, October 2, 2014

Midday Entree: Queen of Hearts Strawberry Tarts

The Music:
Alice's Adventures in Wonderland Suite
by Joby Talbot
Royal Philharmonic Orchestra, Christopher Austin, conductor
Signum 327


The Recipe:
That moody old Queen of Hearts might have turned over a new leaf if she'd tried one of these delicious strawberry tarts.

Keep your head (and make some new friends in the bargain) with these lovely, whimsical desserts. All it takes to get started is a click here.

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

Wednesday, October 1, 2014

Midday Entree: Blue Cheese and Pear Tartlets

The Music:
The Fairy's Kiss by Igor Stravinsky
Scottish National Orchestra, Neeme Jarvi, conductor
Chandos 8360
The Recipe:
To accompany Stravinsky's sprightly score we offer these petite morsels to add that magical touch to your entertaining. Others who have tried this concoction have raved:

"OMG! These were so good! It was the first appetizer to go!"

"What a great recipe. This one goes into the favourites file."

You can add this recipe to your own collection by clicking here, and when you do, be sure to scroll down to the comments section for some handy tips and variations.

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

Tuesday, September 30, 2014

Midday Entree: Lithuanian Potato Pudding (Kugelis)

The Music:
Flute Concerto by Peteris Vasks
Michael Faust, flute; Sinfonia Finlandia
Patrick Gallois, conductor
Naxos 8.572634
The Recipe:
If you're lucky to be invited to a Lithuanian home over the holidays, you're likely to encounter the national dish of Lithuania. As explained on the About Food website:

"This traditional recipe for Lithuanian potato pudding, known as kugelis or bulviu plokstainis (literally "flat potato") ... is commonly served with applesauce, lingonberry preserves, sour cream, or crumbled bacon bits."

Definitely not your everyday side dish. To get yours started, just click here.

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