Thursday, May 25, 2017

French Onion Soup

The Music:
Harold in Italy, Op. 16, by Hector Berlioz
Antoine Tamestit, viola; Les Musiciens de Louvre
Marc Minkowski, conductor
Naïve 5266
The Recipe:
Next to French fries, this may be America's favorite dish to be labeled "French."

Trouble is, it can sometimes be overdone to the point where its Gallic subtlety is lost. So we went to Gourmet.com to get back in touch with a more refined version than you might get in a mass market chain restaurant.

Here's how they describe it:

"This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture."

Sound good? You can try it yourself by clicking here.

Wednesday, May 24, 2017

Czech Stuffed Peppers

The Music:
The Makropoulos Affair Suite by Leos Janacek
New Zealand Symphony, Peter Breiner, conductor
Naxos 8.570556
The Recipe:
The very thought of these beautiful stuffed peppers coming out of the oven can get your juices flowing.

The Czech twist here is a piquant sour cream tomato sauce to finish them off.

Get all the particulars by clicking here.

Tuesday, May 23, 2017

Polish Hunter's Stew (Bigos)

The Music:
Bric a Brac Ballet by Alexandre Tansman
Polish Radio Symphony, Lukasz Borowicz, conductor
CPO 777987
The Recipe:
From Mr. Tansman's birth country we present a national dish of Poland. According to polskafoods.com,

"If you go to any Polish event, you will always get four things: Polish Beer, kielbasa, and Bigos. You can heat this bigos recipe, freeze, heat again, refrigerate, heat again....the flavor only intensifies. In fact, don't even think of eating this the first day, give it a day in the fridge for the flavors to blend. You won't regret the wait."

It really looks like a terrific recipe, and you can get all the details by clicking here. Meanwhile, pass the pierogi, please.

Monday, May 22, 2017

Schwarzwälder Kirschtorte (Black Forest Cherry Cake)

The Music:
Parsifal, Symphonic Excerpts, by Richard Wagner
Stuttgart Radio Symphony, Roger Norrington, conductor
Hanssler 93119
The Recipe:
Just reading the name of today's recipe might get your juices flowing, it's so good.

The flavors of cherry and chocolate go so well together, and the best news is this spectacular cake is a lot easier to make than it looks.

Dazzle your guests by clicking here.

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

Friday, May 19, 2017

Toad in the Hole

The Music:
Symphony No. 2, A London Symphony,
by Ralph Vaughan Williams
London Symphony Orchestra, Bryden Thomson, conductor
Chandos 9088
The Recipe:
The English certainly have a flair for naming their delicacies, don't they? Well, fear not. There are no toads involved here. There isn't even a real hole to speak of.

Just your basic Yorkshire pudding with embedded sausages.

Get the details by clicking here.

(Incidentally, no amphibians were harmed in the creation of this recipe.)

Thursday, May 18, 2017

Hungarian Tex-Mex Goulash

The Music:
Concerto for Violin and Orchestra, Op. 24
by Miklos Rozsa
Anastasia Khitruk, violin; Russian Philharmonic
Dmitri Yablonsky, conductor
Naxos 8.570350
The Recipe:
So there I was searching the usual sites for something Hungarian to go with this Rozsa concerto. Suddenly there it was:

Goulash, but not the same old regular Hungarian goulash, no this is a recipe for Tex-Mex goulash. Bingo!

It's comfort food with a kick, and you can get started on your own batch simply by clicking here.

Wednesday, May 17, 2017

Viennese-Style Caraway Roast Pork

The Music:
Symphony No. 41 in C major, K.551, "Jupiter,"
by Wolfgang Amadeus Mozart
Boston Baroque, Martin Pearlman, conductor
Telarc 80624
The Recipe:
In keeping with the lofty title of today's music, 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.

Our recipes are underwritten by the Grosse Pointe Fresh Farms Market

Tuesday, May 16, 2017

Appalachian Corn Bread

The Music:
Appalachia Variations by Frederick Delius
Master Chorale of Tampa Bay, Florida Orchestra
Stefan Sanderling, conductor
Naxos 8.572764
The Recipe:
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

Monday, May 15, 2017

Spanish Roast Chicken Breasts

The Music:
Homenaje a la Seguidilla
by Federico Moreno Torroba
Pepe Romero, guitar; Extremadura Orchestra,
Manuel Coves, conductor
Naxos 8.573503
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 epicurious.com 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."

And you can do just that by clicking here.

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

Friday, May 12, 2017

Warm Camembert with Wild Mushroom Fricassee

The Music:
Requiem, Op. 48, by Gabriel Faure
Montreal Symphony and Chorus, Charles Dutoit, conductor
London 421440
The Recipe:
What a striking combination of flavors we have in this French appetizer.

Aside from the warm Camembert and mushrooms, the toasted walnuts contribute not only flavor but texture, too. And oh, those aromas; altogether one of the more sensuous recipes you'll find here.

Let the seduction begin by clicking here.

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

Thursday, May 11, 2017

Sweet Potato Pie with Pecan Topping

The Music:
Africa by William Grant Still
Fort Smith Symphony, John Jeter, conductor
Naxos 8.559174
The Recipe:
This recipe takes an already good sweet potato pie to a higher level by adding a pecan topping.

Why wait for a holiday? Declare one of your own and get started by clicking here.

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

Wednesday, May 10, 2017

Hungarian Noodles with Vegetarian Sausage

The Music:
Concerto for Orchestra by Bela Bartok
Cincinnati Symphony Orchestra, Paavo Jarvi, conductor
Telarc 80618
The Recipe:
Today's recipe is a vegetarian version of a Hungarian classic. You'll find a lot of ingredients common to Central European cuisine, but adding the veggie sausage adds a certain zing that elevates this dish into the category of comfort food.

As one home chef wrote,

"My BF made this for dinner with veggie sausage links. He is a fan of all Hungarian cuisine and this satisfied both of us. We added poppy seeds which gave it some crunch. He added paprika too. The sweet onion and cabbage went terrifically together."

Get the particulars by clicking here.

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