Tuesday, March 3, 2015

Midday Entree: Moroccan Chicken with Green Olives and Lemon

The Music:
Petrushka, by Igor Stravinsky
Leslie Chung and Alessio Bax, pianos
Signum Classics 365
The Recipe:
Reminiscent of Rodney Dangerfield, that Moor in Stravinsky's Petrushka just doesn't get enough respect. So we offer today in his honor a Moroccan-inspired recipe that features chicken, green olives and a blend of seasonings that is exotic enough to be interesting without taking over.

Take a walk on the (slightly) wild side by clicking here.

Monday, March 2, 2015

Midday Entree: Pounded Pork Parmesan

The Music:
Piano Sonata No. 29 in B Flat, Op. 106, Hammerklavier,
by Ludwig van Beethoven
Igor Levit, piano
Sony 88883703872
The Recipe:
To go with Ludwig's Hammerklavier, here's a very tasty dish featuring hammered pork. You serve it on a bed on linguine noodles, and as attested by one of the myrecipes.com chefs who tried it, this is a hit with families, too:

"Quick and easy meal that kids will love. Loads of flavor and the fresh basil gives it a 'from scratch' taste. Tell your kids it's chicken pizza with noodles and they will dig in!"

Get cracking by clicking here.

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

Friday, February 27, 2015

Midday Entree: Jaegerschnitzel with Mushroom Sauce

The Music:
Violin Concerto in D major, Op. 61
by Ludwig van Beethoven
Itzhak Perkman, violin; Philharmonia Orchestra,
Carlo Maria Giulini, conductor
EMI 764922
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

Thursday, February 26, 2015

Midday Entree: Pesto Chicken Florentine

The Music:
String Sextet, Souvenir de Florence, Op. 70,
by Peter Ilyich Tchaikovsky
Sarah Chang & Bernhard Hartog, violins;
Wolfram & Tanja Christ, violas;
Georg Faust & Olaf Maninger, cellos
EMI 557 243
The Recipe:
It's easy, it's tasty and it looks terrific.

Pull together this lovely dish of boneless chicken breast over pasta and spinach seasoned with garlic, pesto and Alfredo sauce (once in a while you gotta splurge), and all you'll need is a nice Romaine salad to go with it.

See the details by clicking here.

Wednesday, February 25, 2015

Midday Entree: World's Best Lasagna

The Music:
Messa di Morti by Bonaventura Rubino
Chamber Choir of Namur, Belgium
Leonardo Garcia Alarcon, conductor
Ricercar 353
The Recipe:
Is it really the "World's Best Lasagna Recipe?" Well, we haven't yet tried all the world's lasagnas, but you've got to admit it caught your attention, didn't it?

And over 8,000 readers of the allrecipes.com website liked it, so there must be something going on here. Find out if they're right by clicking here.

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

Tuesday, February 24, 2015

Midday Entree: Heidelberg Meatloaf

The Music:
Symphony No. 4 in E minor, Op. 98, by Johannes Brahms
Detroit Symphony, Leonard Slatkin, conductor
DSO 2014
The Recipe:
Yes, there's always meatloaf, and this north German variation has a few twists to perk up an old favorite.

Things like caraway seeds, rye bread and beer. Now I know you want to at least take a look at this recipe, and you can do just that by clicking here.

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

Thursday, February 19, 2015

Midday Entree: Russian Easter Bread

The Music:
Vespers, All-Night Vigil, Op. 37,
by Sergei Rachmaninoff
Netherlands Radio Choir, Kaspars Putnins, director
BIS 2039
The Recipe:
This will look familiar to anyone exposed to the cuisine of Central Europe. As described on the epicurious.com 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.

Wednesday, February 18, 2015

Midday Entree: Russian Spinach Potato Soup (Green Borscht)

The Music:
Serenade in C for Strings, Op. 48,
by Peter Ilyich Tchaikovsky
St. Louis Symphony, Leonard Slatkin, conductor
Telarc 80080
The Recipe:
As the temperature falls, the desire for a hot bowlful of homemade soup rises. Today we suggest this comforting Russian concoction that the good folks at Olga's Flavor Factory describe as:

"...simple and delicious, reminiscent of uncomplicated Russian peasant food. It has withstood the test of time, and is enjoyed to this very day. And it cooks up in no time."

For me, that's a winner. Try it out for yourself by clicking here.

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

Tuesday, February 17, 2015

Midday Entree: 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.

Monday, February 16, 2015

Midday Entree: Medieval Lenten Fruit Tart

The Music:
The Quest
by Sir William Walton
The London Philharmonic, Bryden Thomson, conductor
Chandos 8871
The Recipe:
As they used to say in the Middle Ages,

"Take fyges & raysouns, & waisshe hem in wyne, and grinde hem smale with apples & peres clene ypiked."

To get the translation of this Medieval Lenten fruit tart recipe, in modern English, just click here.

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

Friday, February 13, 2015

Midday Entree: Champagne Shrimp and Pasta

The Music:
Romeo and Juliet Suite, Op. 56
by Dmitri Kabalevsky
Moscow Symphony, Vasily Jelvakov, conductor
Naxos 8.553411
The Recipe:
Some candlelight, some wine, an elegantly set table for two, and then you present your sweetie with Champagne Shrimp and Pasta.

What happens after is up to you.

Get the particulars for this romantic entree by clicking here.

Happy Valentine's Day, and thanks for listening.

Thursday, February 12, 2015

Midday Entree: Geneva Pear Tart

The Music:
Concerto for Violin and Orchestra
by Ernest Bloch
Elmar Oliveira, violin;
National Symphony Orchestra of Ukraine,
John McLaughlin Williams, conductor
Artek 0042
The Recipe:
Direct from Ernest Bloch's home town comes this Swiss dessert from The Worldwide Gourmet. Its place in history is somewhat interesting, and goes back more than four centuries:

"During the night of December 11-12, 1602, the Genevans victoriously repelled a surprise attack by the troops of the Duke of Savoy, Charles-Emmanuel I, who had sworn to burn his boots rather than not take Geneva. The Savoyards had tried entering the city with ladders. The commemoration of the scaling of the city walls gives rise each year to celebrations and banquets marking the Genevan success, and includes various specialties including this pear tart."

Start the victory celebration by clicking here.

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