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The Music:Danses Sacree et Profane by Claude Debussy
Nicanor Zabaleta, harp; Paul Keuntz and his Orchestra
Deutsche Grammophon 439 693
The Recipe:
Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato, from epicurious.com. Get the whole lowdown by clicking here.
Bon appetit and thanks for listening.
The Music:Spem in Alium by Thomas Tallis
Winchester Cathedral Choir, David Hill, director
Hyperion 66400
The Recipe:Oh, what the heck; time for some English carb loading. Bangers and Mash is a time-honored classic featuring sausages and mashed potatoes. Get the details by clicking here.
The Music:South American Suite by Brian Christopher Packham
Camerata Bariloche, Chamber Orchestra of Argentina
Dorian 90250
The Recipe:If there are any Yoopers out there, these will look a lot like the pasties miners would take to work for lunch. This South American version looks delicious, though we wouldn't recommend carrying them in your pocket til lunch time.
Get the lowdown by clicking here.
The Music:West Side Story (Selections) by Leonard Bernstein
Richard Hayman and his Orchestra
Naxos 8.555012
The Recipe:As described on allrecipes.com, this is "the perfect Puerto Rican Meal. Everywhere you go this is the one of the main dishes that is served. It goes very well served over steamed rice."
It calls for sofrito sauce which you can make for yourself by clicking here.
For the Guisada recipe, click here.
The Music:Concerto for Two Pianos in A flat by Felix Mendelssohn
Love Derwinger and Roland Pöntinen, pianos; Nieuw Sinfonietta Amsterdam, Lev Markiz, conductor
BIS:688
The Recipe:Anyone know how to say "chicken a l'orange" in Dutch? Me neither.
No matter. Whatever you call it, it's delicious. Check it out by clicking here.
Smakelijk eten, and thanks for listening.
The Music:Also Sprach Zarathustra, Op. 30, by Richard Strauss
Dresden State Orchestra, Rudolf Kempe, conductor
EMI 574756
The Recipe:A reuben in a bowl? Yep, and we can only imagine what Zarathustra might have spake if he'd had a chance to sample this hearty concoction. Try it yourself by clicking here.
Guten appetit, and thanks for listening.
The Music:Symphony No. 3 in B minor by Rutland Boughton
Royal Philharmonic Orchestra, Vernon Handley, conductor
Helios 55019
The Recipe:Here's an English variation on French toast for your next brunch menu. I'd cut way back on the oil for frying, but the wine should add a nice, elegant flavor. (By the way, 200 ml is just under 1 cup of liquid; more than 3/4 but less than a full cup).
Get the details by clicking here.
Bon appetit, and thanks for listening.
The Music:The Rite of Spring by Igor Stravinsky
Columbia Symphony Orchestra, Igor Stravinsky, conductor
Sony 87990
The Recipe:From allrecipes.com: "A lot of rhubarb recipes add a large amount of sugar. This keeps the sweetener to a minimum so you can enjoy the tang of the rhubarb."
Amd what's Spring after all without a little tang? Get the lowdown for this zippy dessert by clicking here.
The Music:Symphony No. 2 by David Diamond
Seattle Symphony, Gerard Schwarz, conductor
Naxos 8.559154
The Recipe:From allrecipes.com:
"Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for."
See for yourself by clicking here.
The Music:Symphony No. 2, "Antar," by Nicolai Rimsky-Korsakov
Rotterdam Philharmonic Orchestra, David Zinman, conductor
Philips 442 605
The Recipe:This recipe bears little resemblance to the various American fast food stuffed potatoes you may have encountered, but if you're looking for a taste of old Russia give it a try.
The details are yours by clicking here.
Prijatnogo appetita, and thanks for listening.
The Music:An Irish Symphony by Sir Hamilton Harty
Ulster Orchestra, Bryden Thomson, conductor
Chandos 10194
The Recipe:According to irelandseye.com, "the Guinness in this recipe has the same function as the wine in Coq Au Vin - the acid and moisture combined with the long, slow cooking help tenderise the tough but flavoursome meat."
See the details by clicking here.
The Music:Symphony No 9 in E minor, Op 95, "From the New World" by Antonin Dvorak
London Philharmonic Orchestra, Mstislav Rostropovich, conductor
EMI 567807
The Recipe:Pappardelle is a very broad fettuccini-type pasta. The "new world" angle comes from dressing it up with ingredients native to the Americas, like corn and diced tomatoes.
Try it for yourself by clicking here.
The Music:Concerto for Cello in B minor, Op 104. by Antonin Dvorak
Yo-Yo Ma, cello; New York Philharmonic, Kurt Masur, conductor
Sony 93072
The Recipe:Tasty, fruity, tangy, and like they say in that ad, you won't be able to eat just one. Find out the scoop on kolaches by clicking here.
Dobrou chuť, and thanks for listening.
The Music:The Quest by Sir William Walton
The London Philharmonic, Bryden Thomson, conductor
Chandos 8871
The Recipe:As they used to say in the Middle Ages, "Take fyges & raysouns, & waisshe hem in wyne, and grinde hem smale with apples & peres clene ypiked."
To get the translation of this Medieval Lenten fruit tart recipe, in modern English, just click here.
The Music:Romeo and Juliet by Sergei Prokofiev
Chicago Symphony Orchestra, Sir Georg Solti, conductor
The Recipe:There's a story the boffins tell about how Prokofiev was going to let Romeo and Juliet live at the end of the ballet, since it's hard for dead bodies to dance. Ah well, nothing's perfect.
Nonetheless you can whip up a happy ending of your own by clicking here. Garnish with Romance Whipped Cream by clicking here.
Meanwhile, you can see the American Ballet Theatre's fully-staged production of Prokofiev's ballet with the MOT Orchestra live at the Detroit Opera House opening this Friday and running through Sunday afternoon. Get more info by clicking here.
The Music:Symphony No. 3, Liturgique, by Arthur Honegger
Bavarian Radio Symphony Orchestra, Charles Dutoit, conductor
Apex 62687
The Recipe:OK, so this is probably not your everyday cheesy potatoes side dish, but there is something mildly exotic about the ingredients and method.
Raclette is a soft cheese made from cow's milk and while it may not be found in every dairy case, one of the best creameries in North America for Raclette is right here in Michigan's wine country, Black Star Farms on the Leelanau peninsula.
Check out the recipe by clicking here.
The Music:A Solway Symphony by Sir John Blackwood McEwen
The London Philharmonic, Alasdair Mitchell, conductor
Chandos 9345
The Recipe:Each of the three basic elements of this concoction, the crust, the filling, and the topping, end with the same ingredient: "1 tablespoon of Scotch whisky."
Aye laddie, that's the ticket.
Get the rest of the recipe by clicking here.
The Music:Clarinet Quintet in B minor, Op. 115, by Johannes Brahms
David Shifrin, clarinet; Emerson Quartet
Deutsche Grammophon 459 641
The Recipe:From epicurious.com, "this lighter-than-air bavarian is wonderfully cool on the tongue, slowly releasing its various aromas as it melts in the mouth."
Works for me.
Get the particulars by clicking here.
The Music:String Sextet in A major, Op. 48, by Antonin Dvorak
Sarah Chang, violin; Members of the Berlin Philharmonic
EMI 557 243
The Recipe:From National Geographic Traveler magazine:
"Though goulash originally hails from Hungary, it’s also quintessentially Czech and every pub cook and homemaker has his or her own variation."
To get the lowdown click here.
Dobrou chut, and thanks for listening.
The Music:Gloria in D major, R 588, by Antonio Vivaldi
Netherlands Bach Collegium and Soloists, Pieter Jan Leusink, conductor
Brilliant 92389
The Recipe:As Deborah Mele writes on the Italian Food Forever website, "This is one of those easy recipes that are great for entertaining because the pears turn a gorgeous jewel color when poached, creating a great presentation." Get the details by clicking here.
Buon appetito, and thanks for listening.
The Music:Symphony No. 2 by Charles Ives
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 9390
The Recipe:Simple and almost decadent, this side dish made with good, fresh sweet potatoes could almost pass as a dessert. See for yourself by clicking here.
The Music:Symphony No. 1 in C major by Paul Paray
Assumption Grotto Orchestra, Eduard Perrone, conductor
Grotto 0009
The Recipe:Looking for an elegant dessert to complete that elegant dinner you've been planning? Well then, may we suggest this Raspberry Parfait? The cognac gives it a kick and the raspberries give it a tang. Check it out by clicking here.
Bon appetit, and thanks for listening.
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