Wednesday, September 17, 2014

Midday Entree: Phyllis Schumann's Tuna Casserole

The Music:
Symphony No. 2 in C, Op. 61, by Robert Schumann
Scottish Chamber Orchestra, Robin Ticciati, conductor
Linn 450
The Recipe:
There are times when you look forward to spending time in the kitchen, working, crafting, experimenting in the pursuit of culinary ecstasy.

And then there are those other times when you just want something simple, no fuss, that everyone's guaranteed to like. Today's recipe is for those other times.

It comes from the Schumann Family Favorite Recipes blog, and as they say right on the masthead:

"These recipes are tried and true, our favorites. There is not a single recipe on this blog that we haven't tasted for ourselves and love!"

Try this one yourself by clicking here.

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

Tuesday, September 16, 2014

Midday Entree: Balkan Apricot Torte

The Music:
Balkan Music for Folk Trio and Orchestra
Arranged by Theodosii Spassov
Leipzig Radio Symphony, Kristjan Jarvi, conductor
Naïve 5395
The Recipe:
In the Balkans, they love their desserts.

Who are we kidding? Everybody loves desserts, and this sweet treat will bring a smile no matter where it's served.

That delicious apricot filling crowned with a crackly meringue topping is calling your name. Get things rolling by clicking here.

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

Monday, September 15, 2014

Midday Entree: Portabella Mushroom Caviar

The Music:
Scheherazade, Op. 35, by Nikolai Rimsky-Korsakov
Toronto Orchestra,
Peter Oundjian, conductor
Chandos 5145
The Recipe:
I'll bet you thought caviar had to be breathtakingly expensive sturgeon eggs from the Baltic.

Here's a fancy shmancy spread you can make yourself that is every bit as elegant as that pricey Beluga stuff, for a fraction of the cost.

Ready to become "King (or Queen) of the Dips"? Then just click here.

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

Friday, September 12, 2014

Midday Entree: German Beef Rouladen

The Music:
Symphony No. 5 in C minor, Op. 67
by Ludwig van Beethoven
Minnesota Orchestra, Osmo Vanska, conductor
BIS 1416

The Recipe:
For such a spectacular piece of music we had to find a grand culinary accompaniment. Today's recipe has been called the "King of Meats" and that just might do it.

According to Linda, posting on What's Cooking America:

"This is a traditional German dish. The original recipe is from my children's Grandmother, Gertrude Zemp. My family loves these wonderful roulades. That's why we call them King of Meats!"

Start cookin' by clickin' here.

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

Thursday, September 11, 2014

Midday Entree: Estonian Rye Cookies

The Music:
Te Deum by Arvo Part
Estonian Philharmonic Chamber Choir; Tallinn Chamber Orchestra, Tonu Kaljuste, conductor
ECM 1505


The Recipe:
Could these be just like the ones Mama Jarvi used to make? Can't say for sure, but you never know. Try them out yourself by clicking here.

Jätku leiba, and thanks for listening.

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

Wednesday, September 10, 2014

Midday Entree: Viennese Caraway Pork Roast

The Music:
Symphony No. 39 in E-flat, K.543
by Wolfgang Amadeus Mozart
English Baroque Soloists
John Eliot Gardiner, conductor
Soli Deo Gloria 711

The Recipe:
To accompany one of Mozart's symphonic masterpieces, we present a noble main course from the wien.info website:

"Roast pork has always been popular within the Viennese cuisine. It's easy to make and if well-prepared in advance, it is not really time-consuming. Garlic and caraway create the typical taste and additionally a good feeling after the feast. The reason: The spice duo effects very good digestion."

You can try it yourself and see by clicking here.

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

Tuesday, September 9, 2014

Midday Entree: Chicken and Shrimp Paella

The Music:
Symphonie Espagnole for Violin and Orchestra, Op. 21,
by Eduard Lalo
Itzhak Perlman, violin; Orchestre de Paris,
Daniel Barenboim, conductor
Deutsche Grammophon 445 549


The Recipe:
Paella is one of those dishes that has endless variations, depending on the cook and whatever's on hand. This version comes from the Spain-recipes.com website, and they describe today's recipe as follows:

"An efficient and delicious way to feed a hungry family, this paella relies on condensed soup for its creamy flavor. The chicken and shrimp contrast nicely with the sweet bell peppers, and the delicately balanced herbs ensure that this paella will become an easy family favorite."

Be a hero. Check out paella by clicking here.

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

Monday, September 8, 2014

Midday Entree: Czech Pocket Tarts

The Music:
Violin Concerto in A minor, Op. 53 by Antonin Dvorak
James Ehnes, violin; BBC Philharmonic
Gianandrea Noseda, conductor
Chandos 10309
The Recipe:
This is a sweet and easy variation of the ever popular Czech kolaches.

Though the recipe calls for strawberry preserves, you can use just about any flavor preserves you like. And for entertaining, you can get them oven ready ahead of time and bake them just in time to be served warm.

For the complete lowdown, just click here.

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

Friday, September 5, 2014

Midday Entree: Chicken Schnitzel

The Music:
A Dance Poem after Hugo von Hoffmanstahl
by Alexander von Zemlinsky
Cologne Philharmonic Orchestra, James Conlon, conductor
EMI 556474
The Recipe:
Here's a delicious variation on the classic Wiener Schnitzel cutlets with which Herr Zemlinsky would have been so familiar.

In addition to substituting chicken for the traditional veal, the use of whole wheat panko crumbs will add a nice crunchy coating to your cutlets. Get all the details by clicking here.

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

Thursday, September 4, 2014

Midday Entree: Slow Cooker German-Style Pork Roast with Sauerkraut

The Music:
Symphony No. 3 in D minor by Anton Bruckner; Bavarian Radio Symphony, Eugen Jochum, conductor; Deutsche Grammophon 469810
The Recipe:
Remember that wine ad that vowed they would sell no wine before its time? Well, Anton Bruckner is one of those composers who takes his time to say what he wants to say. So what better accompaniment than a good German slow-cooker recipe?
Says Diane, 
"Pork loin becomes tender and delicious cooked slowly with sauerkraut and caraway seeds. This gets raves from my German father. My Irish husband loves it too!"
You can try it yourself by clicking here.

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

Wednesday, September 3, 2014

Midday Entree: New England Skillet Apples


The Music:
Symphony No. 3 in F
by George Chadwick
Detroit Symphony Orchestra,
Neeme Jarvi, conductor
Chandos 9253

The Recipe:
Here's a sweet side dish for your weekend brunching, courtesy of newenglandrecipes.com. This is also a great accompaniment to serve alongside various pork dishes.

Details are yours by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Tuesday, August 26, 2014

The Return of the Midday Entree Recipes

The Music:
Still Life at the Penguin Café
BBC Concert Orchestra, Barry Wordsworth, conductor
London 425 218

The Recipe:
Orange Shortbread Cookies with Chocolate Chips
Hard to believe but yes, summer is almost over and that means it's recipe time once again on The Well-Tempered Wireless. For our inaugural offering of the season we wanted to do something special, so this coming Tuesday, right on the radio I am going to make this recipe right before your very ears, starting at 11am. If all goes well, some brave volunteers will be sampling these treats around 12:40p or so.

If you'd like to cook along, just click here.

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