Wednesday, April 1, 2015

Midday Entree: Russian Easter Bread

The Music:
Symphony No. 1 in D minor, Op. 13,
by Sergei Rachmaninoff
Detroit Symphony Orchestra,
Leonard Slatkin, conductor
Naxos 8.573324
The Recipe:
This will look familiar to anyone exposed to the cuisine of Central Europe. As described on the website:

"A cross between brioche and challah, this bread (called kulich) is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf.

"The kulich would sit proudly in the center of the family Easter basket, surrounded by meats, cheeses, butter, and eggs. It's a central part of the Easter meal, served with sweet paskha cheese or unsalted butter."

To get your own home-baked loaf started, click here.

Tuesday, March 31, 2015

Midday Entree: Burning Love Chocolate Cream Cake

The Music:
Harmoniemesse, Hob.XXII:14, by Franz Joseph Haydn
Monteverdi Choir, English Baroque Soloists,
John Eliot Gardiner, conductor
Philips 475 101

The Recipe:
I know what you're thinking. You're thinking what does a Burning Love Chocolate Cream Cake have to do with an Austrian composer's setting of the mass?

Well, aside from that never proven Elvis sighting in Salzburg, chocolate is a vital component in any number of Austrian baked delicacies, which is close enough for us.

This particular concoction is topped off with a lovely whipped cocoa cream frosting, which was literally the, uh, frosting on the cake (so to speak).

So get started on your hunka hunka Burning Love Cake by clicking here.

Monday, March 30, 2015

Midday Entree: Herbed Pork with Sauteed Wild Mushrooms

The Music:
Piano Concerto No. 4 in G, Op. 58,
by Ludwig van Beethoven
Pierre-Laurent Aimard, piano; Chamber Orchestra of Europe
Nikolaus Harnoncourt, conductor
Warner Classics 63779
The Recipe:
Here's something appropriate for a special occasion.

Start with some shiitake mushrooms (sweet onions can work if you're not a mushroom fan), add some choice seasonings and then a few quality pork loin chops, and then just wait for the compliments.

Check it out by clicking here.

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

Thursday, March 26, 2015

Midday Entree: Pasta Primavera

The Music:
Symphony No. 1 in B-flat, Op. 38, "Spring,"
by Robert Schumann
Philharmonia Orchestra, Christian Thielemann, conductor
Deutsche Grammophon 469 700
The Recipe:
They say it was the Italians who taught the French how to cook. It may be an apocryphal story, but there's no denying the wonderful dishes that grace many an Italian table.

And if you're looking for something enticing to do with your vegetables, perhaps this Pasta Primavera recipe will do the trick. The colors are gorgeous, too.

Get the details by clicking here.

Wednesday, March 25, 2015

Midday Entree: Beef and Guinness Pie

The Music:
Symphony in G minor, by Ernest John Moeran
Ulster Orchestra, Vernon Handley, conductor
Chandos 10169
The Recipe:
For many around here, you can't go wrong with a sentence that includes the words "beef," "Guinness" and "pie." See what it takes to make your own by clicking here.

Bon appetit, and thanks for listening.

Tuesday, March 24, 2015

Midday Entree: Baked Apricot Chambord Brie

The Music:
Preludes for Piano, Book II, by Claude Debussy
Marc-Andre Hamelin, piano
Hyperion 67920
The Recipe:
French preludes call for a French appetizer, and we have a good one for you today from Rebecca Franklin at According to Rebecca,

"You don’t need to go to a restaurant to get gourmet stuffed Brie; it’s very easy to make in your own kitchen! Any combination of fruit and nuts is delicious, but this apricot Chambord Brie recipe adds a special dimension to the filling – the fruit is roasted.

"The result is a fantastic, subtle caramel flavor that contrasts nicely with the soft, warm-from the-oven, savory Brie."

Get the details by clicking here.

Monday, March 23, 2015

Midday Entree: Chicken and Dumplings

The Music:
Symphony No. 3 by Aaron Copland
Oregon Symphony, Carlos Kalmar, conductor
Pentatone 5186481
The Recipe:
Copland's Third Symphony premiered just after World Aar II, in 1946, so we went looking for a vintage recipe. After passing by an array of startling salad molds and party loafs we found something promising.

This is a dish any accomplished mid-20th-century cook would include among their specialties. And once you've got all the ingredients gathered, the whole thing can go together in just half an hour. Get the details by clicking here.

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

Friday, March 20, 2015

Midday Entree: Rum-Spiked Grilled Pineapple with Toasted Coconut

The Music:
The Rite of Spring by Igor Stravinsky
Detroit Symphony, Antal Dorati, conductor
London 417 758
The Recipe:
Glory, hallelujah it's finally Spring! (whether it feels like it or not)

So let's celebrate with something sweet, with a kick. As decadent as this confection sounds, we borrowed the recipe from Cooking Light, and one serving has a reasonable 226 calories.

Start the party by clicking here.

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

Thursday, March 19, 2015

Midday Entree: Chicken Kiev

The Music:
Symphony No. 7 in C-sharp minor, Op. 131,
by Sergei Prokofiev
London Symphony, Andre Previn, conductor
EMI 565 181
The Recipe:
From the website, "This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time."

Start cookin' by clicking here.

Prijatnogo appetita, and thanks for listening.

Tuesday, March 17, 2015

Midday Entree: Irish Mac 'n' Cheese (with stout)

The Recipe:
Normally we try to avoid recipes with several exotic ingredients but this one was too interesting to pass up.

If you have trouble finding authentic Dubliner cheese we might suggest trying an aged parmesan, perhaps mixed with some more cheddar, as a substitute.

As for the "clover-shaped pasta," while that would certainly be a nice touch, some good old elbow macaroni should work reasonably well.

You can get started by clicking here.

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

Monday, March 16, 2015

Midday Entree: British Apple Crumble

The Music:
Violin Concerto by George Dyson
Lydia Mordkovitch, violin; City of London Sinfonia,
Richard Hickox, conductor
Chandos 9369
The Recipe:
There are those who say the British love their desserts. Well, really, who doesn't love dessert?

This traditional British favorite is simple, comforting and, especially when accompanied by a judicious scoop of good vanilla ice cream, a real crowd pleaser.

Get the details by clicking here.

Bon appetit and thanks for listening.

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

Friday, March 13, 2015

Midday Entree: Cottage Pie

The Music:
Symphony No. 2, A London Symphony,
by Ralph Vaughan Williams
London Symphony, Richard Hickox, conductor
Chandos 9902
The Recipe:
Cottage Pie is one of my favorite comfort foods, and as points out,

"This satisfying British staple is an excellent use for leftover mashed potatoes."

Get the recipe by clicking here.

Bon appetit and thanks for listening.

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