Thursday, February 16, 2017

English Chicken and Mushroom Puff Pie

The Music:
Piano Concerto, Op.13, by Benjamin Britten
Gillian Lin, piano; Melbourne Symphony
John Hopkins, conductor
Chandos 6580
The Recipe:
To complement the music of this popular English composer, we went to that popular British institution, the BBC. There we found this inviting casserole.

As very succinctly described on the BBC Good Food website,

"This is just what you need on a cold night. Serve with creamy mashed potatoes."

So what are you waiting for? Click here and have at it.

Our recipes are underwritten by the Grosse Pointe Fresh Farms Market

Wednesday, February 15, 2017

French Basil Cream Chicken

The Music:
Symphony No. 3 in C minor, Op. 78, "Organ,"
by Camille Saint-Saens
Marcel Dupre, organ; Detroit Symphony,
Paul Paray, conductor
Mercury 475 6268
The Recipe:
Just reading the ingredients makes me imagine the aroma that will fill your kitchen as you make this slightly decadent version of chicken fettuccine. The reviews from look good, too:

"My husband wanted to know who I was and what had I done with his wife after I made this. I have been known to make some catastrophic disasters in the kitchen. This recipe helped me reclaim a little of my confidence. Fabulous. Rich, creamy sauce that was very easy to make. The basil rules. Very elegant and delicious."

You can knock their socks off by clicking here.

Tuesday, February 14, 2017

Austrian Mac 'n' Cheese (Käsespätzle)

The Music:
Incidental Music from Pelleas and Melisande, Op. 46,
by Jean Sibelius
Berlin Philharmonic, Herbert von Karajan, conductor
Deutsche Grammophon 445 550
The Recipe:
For all the mac 'n' cheese connoisseurs out there, here's one more for your collection.

In Austria though, it's the home-made spaetzle that sets this dish apart (though if you're not feeling too ambitious, store-bought will do just fine).

For the complete lowdown, just click here.

Our recipes are underwritten by the Grosse Pointe Fresh Farms Market

Monday, February 13, 2017

Italian Stuffed Turkey Breast

The Music:
Pope Marcellus Mass by Giovanni Palestrina
Sistine Chapel Choir, Massimo Palombella, director
Deutsche Grammophon 4796131
The Recipe:
Here's a main course that's easy, elegant and delicious. How can you beat that?

The stuffing is a savory concoction of Italian sausage, prosciutto, chopped chestnuts and green olives. You can get it started by clicking here.

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

Friday, February 10, 2017

Hungarian Stuffed Peppers

The Music:
Suite No. 1 for Orchestra by Bela Bartok
Detroit Symphony Orchestra, Antal Dorati, conductor
London 448 276
The Recipe:
Stuffed peppers are a sure-fire hit with just about everybody.

What makes this version Hungarian is a good paprika and the ever-present (optional) sour cream.

This recipe is also easily adaptable for vegetarian tastes, by substituting chopped mushrooms and/or bulgur wheat for the ground beef.

You'll find the recipe by clicking here.

Thursday, February 9, 2017

Spanish Roast Chicken Breasts

The Music:
Music from the Time of Cervantes
Los Angeles Guitar Quartet
LAGQ 315
The Recipe:
Here's a tasty, easy and healthy recipe featuring roasted chicken breasts on a bed of garbanzo beans and tomatoes, seasoned with paprika, cumin and cilantro.

As described by one reviewer on the website:

"This is an outstanding recipe for many reasons. First, it comes together in no time, and I generally have all of the ingredients on hand. Second, it is so colorful and healthy, it just looks so wonderful on the plate. Lastly, it tastes amazing! It is truly one of my favorite recipes. Try it! NOW!"

And you can do just that by clicking here.

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

Wednesday, February 8, 2017

Darth Taters

The Music:
Concerto for Cello by John Williams
Yo-Yo Ma, cello; Recording Arts Orchestra
John Williams, conductor
Sony 89670
The Recipe:
To celebrate the birthday of one of America's most popular composers (and in honor of our punny station manager) this galactic side dish caught our eye.

Appearances to the contrary, the original authors of this dish claim it's actually a "lightened-up" version of this carb-loaded masterpiece. We have faith that you'll load responsibly.

For all the details just click here, and may the forks be with you!

We thank the Grosse Pointe Fresh Farms Market for underwriting our recipe feature.

Tuesday, February 7, 2017

Cauliflower Sheep Safely Grazing

The Music:
The Short-Tempered Clavier by P.D.Q. Bach
Christopher O'Riley, piano
Telarc 80390
The Recipe:
To complement today's amusement we'd like to suggest a recipe that is decidedly tongue in cheek.

These adorable concoctions are certainly cute enough to eat (just watch out for the toothpicks). Get complete instructions on how to make a flock of your own by clicking here.

We thank the Grosse Pointe Fresh Farms Market for underwriting our recipe feature.

Monday, February 6, 2017

Icelandic Almond Tarts

The Music:
Orphee by Johann Johannsson
AIR Lyndhurst String Orchestra
Anthony Weeden, conductor
Deutsche Grammophon 4796021
The Recipe:
Can't get to Reykjavik? No problem.

Our first Icelandic recipe is an appealing dessert that just might make you the hit of your next potluck get together.

The recipe notes fresh berries are optional, but they give such a nice tang and look so nice sitting atop these confections we'd strongly recommend them.

For all the details just click here.

We thank the Grosse Pointe Fresh Farms Market for underwriting our recipe feature.

Thursday, February 2, 2017

Kassler Ripchen (Smoked Pork Chops)

The Music:
Serenade No.1 in D major, Op. 11,
by Johannes Brahms
Gewandhaus Orchestra, Riccardo Chailly, conductor
Decca 4786775
The Recipe:
Brahms hailed from Hamburg, a bustling seaport with a hearty cuisine.

This classic German dish features flavorful smoked pork chops (or loin) on a bed of sauerkraut and sliced apples, and has satisfied many an appetite, on both sides of the Atlantic.

It's easy too. Just assemble the ingredients, pop into the oven for an hour or so, and wait for the compliments.

Get the details by clicking here.

Wednesday, February 1, 2017

Philosopher's Stew

The Music:
Farewell to Philosophy, Cello Concerto by Gavin Bryars
Julian Lloyd Webber, cello; English Chamber Orchestra,
James Judd, conductor
Philips 473 296
The Recipe:
Why do the Dutch call this "Filosoof" or "Philosopher's Stew"? Karin Engelbrecht, writing for the website, explains:

"This stew is known as Filosoof (philosopher) in Dutch, because like philosophy, you can take it in any direction. You see, this dish was traditionally a flotsam and jetsam of leftovers. I use lentils to thicken the stew, but you could add potato flour instead. Add apples or prunes if you don't want to use quinces. Whatever you fancy."

Let the experimentation begin by clicking here.

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

Tuesday, January 31, 2017

Trout in Riesling

The Music:
Piano Quintet in A major, "The Trout,"
by Franz Schubert
Thomas Ades, piano; Corin Long, bass;
Members of Belcea Quartet
EMI 557 664
The Recipe:
You know for a second there, just to shake things up a bit, I was going to go with meatloaf.

Then I came across this expertly seasoned recipe for trout cooked in a dry Riesling and I was hooked (so to speak). The reviews are glowing, too:

"Wow this was good, and so easy too!" ... "The sauce was just incredible - and I didn't even have all the ingredients." ... "Delightful - will definitely make this again. Our new most favorite trout recipe."

So land that fresh catch, and start cookin' by clicking here.