Tuesday, August 26, 2014

The Return of the Midday Entree Recipes

The Music:
Still Life at the Penguin Café
The Penguin Café Orchestra

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

Friday, May 23, 2014

Midday Entree: Chocolate Oblivion Truffle Torte

The Music:
Concerto for Cello and Orchestra
by Sir William Walton
Ralph Kirshbaum, cello; Royal Scottish National Orchestra,
Sir Alexander Gibson, conductor
Chandos 241-10


The Recipe:
Chocolate Oblivion Truffle Torte. Don't you just love the name? This symphony of decadence comes to us courtesy of one of our west coast web listeners, Ron Moore, who calls it, "one of the most stunning chocolate desserts ever. I've made it several times and it is always a hit. Cut small pieces and keep the caloric information to yourself."

Help yourself to the details by clicking here.

Bon appetit, and thanks for listening.

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

Thursday, May 22, 2014

Midday Entree: Danish Meatballs

The Music:
Symphony No. 2 in B minor, Op. 16,
"Four Temperaments,"
by Carl Nielsen
Swedish Radio Symphony,
Esa-Pekka Salonen, conductor
CBS 44934

The Recipe:
To accompany Carl Nielsen's symphony we offer this Danish version of the ever-popular meatball, as seen on the Food.com website. This family recipe comes from Deantini, who writes,

"My recipe goes back at least 100 years, perhaps more; but I have traced it back to my great-grandmother and can remember making the meatballs with my grandmother as a little girl. The difference between the Danish and Swedish meatballs is often that ground pork is added to Danish meatballs making them fluffier and - being Danish - I think more tasty ;)"

Try them out yourself by clicking here.

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

Wednesday, May 21, 2014

Midday Entree: Parisian Potatoes


The Music:
Symphony No. 2 in E, Op. 6, by Alberic Magnard
BBC Scottish Symphony, Jean-Yves Ossonce, conductor
Hyperion 67030


The Recipe:
Think of this one as scalloped potatoes with that "je ne sais quoi," oh, so French twist.

Simple, easy, and sure to elicit compliments for the chef. Find out the secret by clicking here.

Bon appetit, and thanks for listening.

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

Tuesday, May 20, 2014

Midday Entree: Canadian Nanaimo Bars

The Music:
Concerto de Toronto by Leo Brouwer
John Williams, guitar; London Sinfonietta,
Steven Mercurio, conductor
Sony 63173
The Recipe:
Nanaimo, BC is a lovely town near Vancouver full of breathtaking views, friendly people and one fabulously decadent dessert. Here's how they talk about it on the Joy of Baking website:

"These no-bake, three layered bars are famous for a reason, they are delicious. They start with a crumb base, followed by a layer of light custard buttercream, and the crowning glory is a smooth and glossy layer of semi sweet chocolate."


How can you resist? Well, if you just click here you won't have to.

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

Monday, May 19, 2014

Midday Entree: Miso Salmon

The Music:
Symphony No. 2 by Takashi Yoshimatsu
BBC Philharmonic, Sachio Fujioka, conductor
Chandos 9438
The Recipe:
Salmon unquestionably is a favorite dish of just about everybody.

But if you're looking for something new to do with this entrée, how about serving it Japanese style?

This version adds a mixture of sesame seeds, miso paste and sake while it's in the oven. Finished under the broiler, the final result is a stunner.

For all the details, just click here.

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

Thursday, May 15, 2014

Midday Entree: Russian Potato Salade Olivier

The Music:
Piano Concerto No. 2 in G minor, Op. 16,
by Sergei Prokofiev
Jean-Efflam Bavouzet, piano; BBC Philharmonic,
Gianandrea Noseda, conductor
Chandos 10802
The Recipe:
Looking for a new twist on potato salad? Give this one a try from RecipeZaar:

"This salad was first served in Moscow in the 1860s, by Chef Lucien Olivier, and the recipe was a closely guarded secret. It is also called Salade Olivier, Russian Salad or Sour Russian Potato Salad."

You can see the recipe by clicking here.

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

Wednesday, May 14, 2014

Midday Entree: Manhattan Pot Roast

The Music:
Low Symphony,
by Philip Glass
Brooklyn Philharmonic,
Dennis Russell Davies, conductor
Philips B0000840

The Recipe:
There must be hundreds of pot roast recipes out there, but in honor of today's Midday Entree composer, Philip Glass (who once hacked a cab on the streets of New York), we feature this version from Charlie Palmer, one of Manhattan's more successful chefs. Try it in your own kitchen by clicking here.

Bon appetit, and thanks for listening.

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

Tuesday, May 13, 2014

Midday Entree: Sausage-Stuffed Potato Galette

The Music:
Symphony No. 3, Op. 70, by Vincent d'Indy
Iceland Symphony, Rumon Gamba, conductor
Chandos 10585
The Recipe:
Here's our d'Indy meat and potatoes recipe of the day.

Yukon golds, sausage and onions baked up into a hearty, savory main dish; and it can be made up ahead of time and refrigerated overnight to get you more time with your guests.

For the complete lowdown, just click here.

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

Monday, May 12, 2014

Midday Entree: Warm Camembert with Wild Mushroom Fricassee

The Music:
Requiem, Op. 48 by Gabriel Faure
Academy of St. Martin-in-the-Fields and soloists
George Guest, conductor
London 436 486
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

Friday, May 9, 2014

Midday Entree: Key Lime Tarts

The Music:
Florida Suite, by Frederick Delius
Orchestra of Welsh National Opera,
Sir Charles Mackerras, conductor
Decca 460 290
The Recipe:
Don't trust yourself to be alone with a whole key lime pie? No problem. Give these tarts a try.

Like they say on the About.com website,

"Yummy little key lime tarts are just perfect for a special dessert, and you can freeze some for the future. Serve these key lime tarts with a whipped cream topping and garnish with fresh berries or lime slices."

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

Thursday, May 8, 2014

Midday Entree: Czech Cottage Cheese Pocket Tarts

The Music:
String Quartet No. 9 in D minor, Op. 34 by Antonin Dvorak
Prague String Quartet
Deutsche Grammophon 463 165
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