Wednesday, November 26, 2014

Midday Entree: Appalachian Corn Bread

The Music:
Symphony No. 60, Op. 396,
To the Appalachian Mountains
by Alan Hovhaness
Berlin Radio Symphony,
Gerard Schwarz, conductor
The Recipe:
Here's one for your Thanksgiving table. This award-winning recipe comes from the Taste of Home website:

"On this westernmost ridge of the Appalachians, we get abundant rain and sunshine, which allows our children to grow a super-sweet corn crop. With staggered plantings, there is enough to eat from mid-July through August, plus plenty to freeze for the long winter. This corn bread is just one way we use some of the bounty!"

To get started on this very appealing side dish, just click here.

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

Tuesday, November 25, 2014

Midday Entree: Olga's Cottage Cheese Pancakes

The Music:
Songs for Lada by Alla Borzova
MSU Children's Choir; Detroit Symphony,
Leonard Slatkin, conductor
Naxos 8.559706
The Recipe:
Lada is the daughter of the composer, and it's just possible that these Russian delicacies may have graced the Borzova breakfast table at some time.

Or maybe not.

Anyway, it's today's delectable recipe, and if you'd like to give it a whirl, just click here.

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

Monday, November 24, 2014

Midday Entree: A Tale of Three Lasagnas

The Music:
Violin Concerto No. 1 in D, Op. 6, by Nicolo Paganini
Hilary Hahn, violin; Swedish Radio Symphony Orchestra,
Eiji Oue, conductor
Deutsche Grammophon 7188
The Recipes:
That's right, we said "recipes." Not a big meat lover? Then try the seafood lasagna recipe (pictured). Vegetables more your taste? Then scroll down a bit further for the vegetarian variant.

Three for one, today only, by clicking here.

Buon appetito, and thanks for listening.

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

Thursday, November 20, 2014

Midday Entree: German Autumn Strudel

The Music:
String Quartet No. 14 in C sharp minor, Op. 131,
by Ludwig van Beethoven
Emerson String Quartet
Deutsche Grammophon 447 075

The Recipe:
Fruit, nuts, cinnamon, chocolate, brandy, how can you go wrong? This Autumn strudel cannot fail to bring you the gratitude of those with whom you choose to share it.

Make them happy by clicking here.

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

Wednesday, November 19, 2014

Midday Entree: Brazilian Cheese Bread

The Music:
Symphony No. 2 in D minor, Op. 40 by Sergei Prokofiev
Sao Paolo Symphony, Marin Alsop, conductor
Naxos 8.573353
The Recipe:
Today, we're taking our cue from the orchestra performing our Midday Entrée. This is something we've made and find utterly irresistible.

Elise, the author of this recipe, warns:

"Talk about addictive! I've cut the original recipe down to just a third, because if I actually made a full batch (48) I could conceivably eat them all."

That almost sounds like a challenge, but we think you're up to it. Find out by clicking here.

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

Tuesday, November 18, 2014

Midday Entree: Easy Esterhazy Torte

The Music:
Paukenmesse, Hob.XXII:9,
by Franz Joseph Haydn
Monteverdi Choir, English Baroque Soloists,
John Eliot Gardiner, conductor
Philips 475 101


The Recipe:
Just look at that picture. Gorgeous, isn't it? And the best thing about it is it's not as hard as it looks.

Get a taste of the famed Hungarian court that was Papa Haydn's patron for so many years by clicking here. Now all you need is a special occasion for which to celebrate.

Like say, laundry day.

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

Monday, November 17, 2014

Midday Entree: Russian Spinach Potato Soup (Green Borsch)

The Music:
Concerto for Violin in D major, Op. 35,
by Peter Ilyich Tchaikowsky
Hilary Hahn, violin; Royal Liverpool Philharmonic,
Vasily Petrenko, conductor
Deutsche Grammophon B0014698
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

Friday, November 14, 2014

Midday Entree: Crunchy Sweet Potato Casserole

The Music:
Symphony No. 3 by Aaron Copland
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 9474
The Recipe:
Just in time for the holidays comes this easy, delicious side dish as found on the Taste of Home website. Here's how Virginia Slater describes it:

"Some tasty seasonings like cinnamon and nutmeg and a crunchy corn flake and walnut topping make it easy for even kids to eat their nutritious sweet potatoes. This is a terrific Thanksgiving side dish."

Find all the details by clicking here.

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

Thursday, November 13, 2014

Midday Entree: Babaci's Potato Pierogi

The Music:
Piano Concerto No. 4 in F minor, Op. 82,
by Xaver Scharwenka
Stephen Hough, piano;
City of Birmingham Symphony Orchestra,
Lawrence Foster, conductor
Hyperion 66790
The Recipe:
There's a small town along the north shore of Michigan's lower peninsula where for years they've celebrated one of the world's favorite vegetables, the potato, with their annual Posen Potato Festival.

Michigan's Posen is named after the town that was Poznan in Poland, Posen during the Prussian and German partitions, and is now Poznan once again.

So today we offer an authentic Polish recipe for potato pierogi contributed by a blogger on the allrecipes.com website that goes by the handle of Moeliz:

"This recipe was given to me by my grandmother. One of my friends from Poland told me they were better than his mother's!"

For the complete recipe, click here.

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

Wednesday, November 12, 2014

Midday Entree: Romanian Pork Cordon Bleu

The Music:
Symphony No. 5, by George Enescu
NDR Choir; German Radio Philharmonic,
Peter Ruzicka, conductor
CPO 777 823

The Recipe:
Here's an Eastern European variation on a classic dish. Barbara Rolek of about.com explains:

"Schnitzel or şniţel is a popular main course in restaurants, fast food places, and homes across Romania. It is typical of the Austrian / German schnitzel but it can be made with any type of meat or poultry. This recipe, for a type of schnitzel known as pork cordon bleu, or cordon bleu şniţel in Romanian, features pounded pork tenderloin filled with prosciutto or ham and cheese."

That works for me. Get the scoop by clicking here.

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

Tuesday, November 11, 2014

Midday Entree: Crème Copeaux de Boeuf (Creamed Chipped Beef on Toast)

The Music:
Requiem, K.626 by Wolfgang Amadeus Mozart
Monteverdi Choir, English Baroque Soloists,
John Eliot Gardiner, conductor
Philips 420 197
The Recipe:
It's a Veteran's Day tradition here at WRCJ to present this recipe from our senior consulting engineer, who, as CPO Stephen Johnson, served aboard the USS Iowa (BB-61).


The first time we offered it, we were, much to our surprise, inundated with inquiries from veterans who actually like "S.O.S." as it's sometimes referred to in the service.

CPO Johnson’s Creamed Chipped Beef on Toast

2 tablespoons butter or margarine
1/2 cup sliced mushrooms
1 package dried beef (2.5-ounce), chopped
2 tablespoons flour
1 1/3 cups milk
1/2 teaspoon Worcestershire sauce
1 dash cayenne pepper
Buttered toast points, or English muffins


In skillet, sauté mushrooms in butter till tender. Add beef and cook until heated through.

Stir flour into mixture; add milk. Cook and stir until thickened and bubbly. Add Worcestershire sauce and pepper.

Spoon over toast.

Anchor’s aweigh, and thanks for listening!

Some useful links for veterans, and those who care about them:
Piquette Square for Veterans (313) 874-7014

John D. Dingell VA Medical Center (313) 576-1000

Veterans of Foreign Wars (VFW)

Disabled American Veterans (877) 426-2838

Vietnam Veterans of America (800) VVA-1316

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

Monday, November 10, 2014

Midday Entree: Appelpfannkuchen (Apple Pancakes)

The Music:
Symphony No. 2 in B-flat, D. 125, by Franz Schubert
Swedish Chamber Orchestra, Thomas Dausgaard, conductor
BIS 1989
The Recipe:
Here's something we like a lot: simple, with a sensuous aroma and a heavenly taste. We found it on a food blog called The Way the Cookie Crumbles. Give it a try for your next brunch.

Of course, if you feel you need to try it out by yourself a few times before you serve it to your guests, we won't try to stop you. The details can be had by clicking here.

(IMPORTANT NOTE: The recipe says to set the oven at "400C." They mean 400 degrees Fahrenheit, not Celsius.)

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