Friday, April 18, 2014

Midday Entree: Potatoes Gratin Dauphinois

The Music:
Requiem, by Maurice Durufle
Choir of St. John's College, Cambridge,
George Guest, conductor
London 436486-2
The Recipe:
Looking for a spectacular side dish? This should do it. Here's how it's described by Rebecca Franklin on the About.com website:

"Potatoes are double-cooked in seasoned cream and then baked with Gruyere cheese until the gratin is butter-soft. This recipe is the ultimate version of classic potatoes au gratin."

Can't wait to try it myself. Get started by clicking here.

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

Thursday, April 17, 2014

Midday Entree: Belgian Meatloaf

The Music:
Missa Guazzabuglio by Alexander Agricola
The Huelgas Ensemble, Paul Van Nevel, conductor
Sony 88697478442
The Recipe:
Today's music may come from 15th-century Belgium, but this recipe could be on your supper table tonight.

The combination of seasonings, not to mention the cognac, are sure to give this version of an international classic its unique and intriguing flavor. Keep the theme going with some Brussels sprouts on the side.

For the complete lowdown, just click here.

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

Wednesday, April 16, 2014

Midday Entree: Polish Easter Babka

The Music:
Concerto for Piano and Orchestra, "Resurrection,"
by Krzysztof Penderecki
Barry Douglas, piano; Warsaw Philharmonic,
Antoni Wit, conductor
Naxos 8.572696
The Recipe:
As winter finally loosens its grip and the Spring Easter feasts approach, one might enjoy thoughts of this traditional Polish dessert. PJ Hamel of King Arthur Flour has the story:

"This rich bread, laced with rum syrup and drizzled with icing, comes from the Polish word for grandmother. The loaf is baked in a Bundt pan so that, when it’s served, it looks like a grandmother’s wide, fluted skirt."

So get the oven warmed up and let the fun begin by clicking here. (And please save us a slice.)

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

Tuesday, April 15, 2014

Midday Entree: Finnish Baked Rice Pudding (Unni Riisipuuro)

The Music:
Symphony No. 6 in D minor, Op. 104 by Jean Sibelius
New Zealand Symphony, Pietari Inkinen, conductor
Naxos 8.572705
The Recipe:
You would think just being delicious would be enough, but it's said this Finnish concoction of rice, milk, butter, cinnamon and almonds helps promote quality sleep, too. (Just make sure you make it to the bedroom before you nod off.)

Get the scoop by clicking here.

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

Monday, April 14, 2014

Midday Entree: Baked Apricot Chambord Brie

The Music:
Preludes for Piano, Book 1, by Claude Debussy
Krystian Zimmerman, piano
Deutsche Grammophon 435773
The Recipe:
French preludes call for a French appetizer, and we have a good one for you today from Rebecca Franklin at about.com. According to Rebecca,

"You don’t need to go to a restaurant to get gourmet stuffed Brie; it’s very easy to make in your own kitchen! Any combination of fruit and nuts is delicious, but this apricot Chambord Brie recipe adds a special dimension to the filling – the fruit is roasted.

"The result is a fantastic, subtle caramel flavor that contrasts nicely with the soft, warm-from the-oven, savory Brie."


Get the details by clicking here.

Wednesday, April 2, 2014

Midday Entree: Chocolate Meringue and Mint Chip Ice Cream Cake

The Music:
Concerto for Cello and Orchestra, Op. 40, by Gerald Finzi
Raphael Wallfisch, cello; Royal Liverpool Philharmonic,
Vernon Handley, conductor
Chandos 8471


The Recipe:
We decided today to abandon any pretense of connecting the recipe to the music and just look for something shamelessly decadent.

This one seemed to fit the bill. Here are a few tips from those who've made it:

"I find it useful to stir the ice cream regularly while it's softening - this ensures that it doesn't get too runny and forces you to keep a close eye on it."

"The reviewer who suggested spreading out the softened ice cream on the cookie sheet and freezing was brilliant. It worked like a charm for assembly."

"I topped the whipped cream with raspberries for color and used dark chocolate shavings instead of sprinkles for a more elegant presentation."


Try it yourself by clicking here.

And please dear listener, remember us during our Spring fundraiser with a tax-deductible donation on-line or by calling (866) 909-9725. Your support is the life-blood of classical and jazz radio in Detroit.

Thank you for keeping the music alive.

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

Tuesday, April 1, 2014

Midday Entree: Herbed Pork with Sauteed Wild Mushrooms

The Music:
Symphony No. 4 in B-flat, Op. 60,
by Ludwig van Beethoven
Minnesota Orchestra,
Osmo Vanska, conductor
BIS 1416

The Recipe:
Here's something appropriate for a special occasion.

Start with some shiitake mushrooms (sweet onions can work if you're not a mushroom fan), add some choice seasonings and then a few quality pork loin chops, and then just wait for the compliments.

Check it out by clicking here.

Monday, March 31, 2014

Midday Entree: Viennese Schinkenfleckerln (Ham Pasta)

The Music:
Nelson Mass by Franz Joseph Haydn
Boston Baroque and soloists,
Martin Pearlman, conductor
LINN 426
The Recipe:
We start with a squarish pasta known in Vienna as fleckerln. It's so popular there they even wrote songs about it.

Add some ham, breadcrumbs and of course cheese, and you're minutes away from enjoying a casserole full of European comfort food.

Read all about it by clicking here.

Friday, March 28, 2014

Midday Entree: Spinach Strawberry Salad

The Music:
The Rite of Spring by Igor Stravinsky
The Philadelphia Orchestra, Yannick Nezet-Seguin, conductor
Deutsche Grammophon B0019032
The Recipe:
How about a nice, fresh Spring salad to welcome the long-awaited vernal equinox? We found this dish on the allrecipes website, where a contributor with the handle "Tozenuf" tells us it's a real crowd pleaser:


"Someone brought this salad to a pot luck dinner and I had to have the recipe. I have made it many, many times since then and I have been asked for the recipe every time I bring it somewhere. It is also a great way to get kids to eat spinach!"

Throw yourself a Spring fling, by clicking here.

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

Thursday, March 27, 2014

Midday Entree: Petits Pain au Chocolat

The Music:
Symphony No. 2 in B-flat, Op. 57, by Vincent D'Indy
Toulouse Capitole Orchestra, Michel Plasson, conductor
EMI 763952

The Recipe:
You've got to hand it to those Parisians; they've figured out a way to have chocolate for breakfast (and we're not talking Cocoa Puffs).

"Petits Pain au Chocolat" literally means something like "little chocolate breads"

This recipe from epicurious.com uses frozen puff pastry and bittersweet chocolate. And rarely have we come across a recipe so simple with such spectacular results.

See it for yourself by clicking here.

Wednesday, March 26, 2014

Midday Entree: Steak Diane

The Music:
Suite from the ballet Sylvia by Leo Delibes
San Francisco Ballet Orchestra, Martin West, conductor
Reference 125

The Recipe:
The Sylvia in Delibes' ballet is a nymph who is fiercely loyal to Diana, the goddess of the hunt. Hence today's recipe, named after the aforementioned huntress.

In a fancy-shmancy restaurant this would be served with the fumes from the warmed brandy ignited to produce an impressive blue flame.

You don't have to indulge in the pyrotechnics, but whether or not you decide to set it off, this dish makes for a hearty and very elegant dining experience.

Get the ball rolling by clicking here.

Tuesday, March 25, 2014

Midday Entree: Hungarian Noodles with Vegetarian Sausage

The Music:
The Miraculous Mandarin, Op. 19,
by Bela Bartok
Detroit Symphony Orchestra,
Antal Dorati, conductor
London 448 276


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