Thursday, May 21, 2015

Midday Entree: Grand Canyon Chili

The Music:
Grand Canyon Suite by Ferde Grofe
Pittsburgh Symphony, Lorin Maazel, conductor
Sony 52491
The Recipe:
We've been informed that this recipe originated in a hotel near the Grand Canyon.

It's simple, uncomplicated and delicious, not unlike Mr. Grofe's suite. For the details just click here.

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

Wednesday, May 20, 2015

Midday Entree: 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

Tuesday, May 19, 2015

Midday Entree: Russian Apple Sharlotka

The Music:
Pictures at an Exhibition by Modest Mussorgsky
Chicago Symphony, Sir Georg Solti, conductor
London 417 754
The Recipe:
People will have fun trying to describe this Russian dessert. It's somewhere between a cake or a pie perhaps, but ultimately it's in a category of its own. Here's how it's described on the Smitten Kitchen website:

"This is the kind of thing you throw together for a quick weekday night dessert, or maybe on a Saturday if your kids are staying for dinner ... but that isn’t to say that in the day since I’ve baked it it hasn’t come to fill other roles too: breakfast, with a hearty scoop of yogurt; an afternoon snack for an eager toddler, or simply a dessert that is the opposite of December’s decadence."

You can give it a try by clicking here.

Monday, May 18, 2015

Midday Entree: Shanghai Noodles

The Music:
Shanghai Reminiscences by Ge Gan-ru
Royal Scottish National Orchestra, Tsung Yeh, conductor
Naxos 8.570609
The Recipe:
We found today's recipe on The Daring Gourmet website, where they remind us that Shanghai is:

"The most populated city in the world.  Bustling with tourists, it is also a major port town, financial hub, business and commerce center, and cultural hotspot.  Amidst the ever-changing dynamics of this global city, one thing remains constant:  Noodles are the way of life. 

"And whatever variations of noodles are served, the most popular remain ones based on rich brown sauces such as the one featured in this authentic recipe.  Simple, quick, and satisfying…just what a large city dweller needs."

Get cooking by clicking here.

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

Friday, May 15, 2015

Midday Entree: A Downton Abbey Menu

The Music:
Cello Concerto in E minor, Op. 85, by Sir Edward Elgar
Jacqueline du Pre, cello; London Symphony
Sir John Barbirolli, conductor
EMI 562887
The Recipe(s):
Elgar and Downton Abbey go together like London and fog, and as it happens the good folks at have assembled not just a Downton Abbey recipe, but an entire dinner menu for your enjoyment.

For example, pictured is an elegant dessert they call "Floating Islands with Lemon-Scented Custard Sauce and Raspberries." As they put it,

"This classic French dessert relies on eggs for its pool of rich custard and its islands of soft meringue. In this easy and updated version, the meringue is baked instead of poached, and the custard is enhanced with lemon and a scattering of raspberries."

You can get the Floating Island recipe by clicking here, and for the entire dinner menu, here's where to go.

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

Thursday, May 14, 2015

Midday Entree: Venezuelan Coconut Creme Cake

The Music:
Also Sprach Zarathustra, Op. 30, by Richard Strauss
Berlin Philharmonic, Gustavo Dudamel, conductor
Deutsche Grammophon B0018913
The Recipe:
With the Dude on the podium, we thought a nice, rich Venezuelan dessert might be appropriate today. In Venezuela they call this "Bien me sabe," which means "tastes good to me." Here's how it's described on the website:

"Bien me sabe is a delicious Venezuelan dessert - a rich coconut cake with layers of cream and meringue. This cake is served chilled and is extremely moist, sweet, and rich. You can prepare this cake using a cake mix to save time, or use your favorite white cake or sponge cake recipe. Bien me sabe is best if allowed to chill overnight, so plan ahead if possible."

Get it going by clicking here.

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

Wednesday, May 13, 2015

Midday Entree: Kasseler Rippchen

The Music:
Piano Quintet in F minor, Op. 34,
by Johannes Brahms
Andreas Staier, piano; Leipzig Quartet
MDG 3071218
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.

Tuesday, May 12, 2015

Midday Entree: Piano Sandwiches

The Music:
The Piano Concerto, by Michael Nyman
Kathryn Stott, piano;
Orchestra conducted by Michael Nyman
Argo 108280
The Recipe:
Now here is the perfect thing to serve to your music-loving pals some weekend afternoon.

They're basically just finger sandwiches with a tasty tuna/cheddar filling, but as you can see what makes them irresistible is the clever yet simple presentation.

Sure to get at least a smile from your guests, you can get started on these cute morsels by clicking here.

Thanks for listening.

Monday, May 11, 2015

Midday Entree: Mocha Layer Cake with Chocolate Rum-Cream Filling

The Music:
Piano Concerto No. 2 in C minor, Op. 18,
by Sergei Rachmaninoff
Stewart Goodyear, piano; Czech National Symphony,
Heiko Mathias Forster, conductor
Steinway 30047
The Recipe:
Today we take our cue from the rich romantic indulgence of Sergei's concerto and offer this equally rich, indulgent dessert.

According to Epicurious,

"This ultra-rich dessert is inspired by the classic Rigó Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld."

Get the complete lowdown by clicking here.

Prijatnogo appetita, and thanks for listening.

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

Thursday, May 7, 2015

Midday Entree: Chocolate Peanut Butter Banana Smoothie

The Music:
Symphony No. 6 in B minor, Op. 74, "Pathetique,"
by Peter Ilyich Tchaikowsky
Cincinnati Symphony, Paavo Jarvi, conductor
Telarc 80681
The Recipe:
After listening to such a powerful piece of music, you might be ready for this happy little smoothie.

There's something about this combination of flavors that seems to put a smile on just about everybody's face. See if it works for you by clicking here.

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

Wednesday, May 6, 2015

Midday Entree: Danish Almond Puff

The Music:
Symphony No. 3 in C minor, Op. 43, "Divine Poem"
by Alexander Scriabin
Danish National Radio Symphony
Neeme Jarvi, conductor
The Recipe:
We could have gone Russian for Scriabin or Estonian for Jarvi, but it's been a while since we've done anything Danish, hence today's offering.

It's elegant, good looking, easy to make, and most importantly, absolutely delicious. As if that weren't enough, chances are you've already got most of the stuff you need to make this Danish delight already in your pantry.

For the complete details, just click here.

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

Tuesday, May 5, 2015

Midday Entree: Mango Pomegranate Guacamole

The Music:
La Coronela by Silvestre Revueltas
Santa Barbara Symphony, Gisele Ben-Dor, conductor
Koch 37421
The Music:
A good guacamole can be most satisfying, but for today's recipe a fine guac is just the beginning. For Cinco de Mayo we're raising the bar by adding tropical fruits to the mix.

As points out,

"Folding fruit into guacamole is an inspired tradition in Mexican cooking. Tropical mangoes are a natural pairing, their silky flesh adding a subtle tartness to creamy avocado ... pomegranate seeds flash bright red against the guacamole’s cilantro-flecked green."

You can find out how to do it by clicking here.

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