Phantasia, by Andrew Lloyd Webber
Sarah Chang, violin; Julian Lloyd Webber, cello; The London Orchestra, Simon Lee, conductor
EMI 558043
The Recipe:Nothing too complicated here, but he sure looks cute, doesn't he? Basically a plan to dress up your favorite chocolate cupcakes for Halloween.
Get spooky by clicking here.
Petrushka (1911), by Igor Stravinsky
Columbia Symphony Orchestra, Igor Stravinsky, conductor
Sony 87990
The Recipe:Like Rodney Dangerfield, the Moor in Stravinsky's Petrushka just doesn't get any respect. So we offer today in his honor a Moroccan-inspired recipe that features chicken, green olives and a blend of seasonings that is exotic enough to be interesting without taking over.
Take a walk on the (slightly) wild side by clicking here.
Die erste Walpurgisnacht, Op. 60, by Felix Mendelsohn
Soloists, Bamberg Symphony Orchestra and Chorus, Claus Peter Flor, conductor
RCA 67885
Walpurgisnacht traditionally was a pagan holiday celebrated in the Spring. According to legend, it was in German folklore the night of April 30 (May Day's eve), when witches meet on the Brocken mountain and held revels with their gods.
Sounds pretty Halloweeny to us, hence this recipe for Witches Fingers cookies. Have fun with it by clicking here.
Variations and Fugue on a Theme of Mozart by Max Reger
Russian State Symphony, Valery Polyansky, conductor
Chandos
This recipe, like Max Reger, comes from Bavaria.
Sure, we could have just dragged out that Tangerine Bavarian recipe again, but where's the fun in that? Forgive us; we just find pork loin chops, garlic and beer to be a very seductive combination.
Get the lowdown by clicking here.
Concerto for Cello and Orchestra, Op. 40, by Gerald Finzi
Raphael Wallfisch, cello; Royal Liverpool Philharmonic, Vernon Handley, conductor
Chandos 8471
The Recipe:We don't know if Gerald Finzi the Londoner ever enjoyed a good London Broil, but we do know that this recipe from epicurious.com is simple and tasty.
See for yourself by clicking here.
Today on The Well-Tempered Wireless we were pleased to welcome Detroit News Restaurant Critic Molly Abraham to our studios to help entice listeners to become donors to our annual Fall Membership Drive.What a pleasant surprise to find this handsome and well-kept restaurant in a very modest shopping strip.
It offers a mostly Cantonese menu of freshly prepared dishes that including all the favorites from hot and sour soup and potstickers to garlic spare ribs, pork or chicken with green beans, and such noodle dishes as shrimp lo mein.
The room is decorated with flower portraits and tables are linen-covered. Chef/proprietor Paul Yan is the talent in the kitchen.
A makeover of the Clarkston Café has brought a terrific down-home barbecue joint to Clarkston's Main Street.
The simple décor, including several long communal tables made from the wood of two local trees, an ash and a maple, and a backdrop of logs set into the walls, reflects the new focus.
The new Union Woodshop derives its name from the proprietor's other Clarkston restaurant, the 13-year-old Clarkston Union, and from the stacks of freshly cut green hickory used in the Southern Pride smoker that provides the pulled pork, baby back ribs and spareribs and beef brisket, and the cherrywood that fuels the pizza oven.
With comfort and affordability being prime in the minds of most restaurant-goers these days, Union Woodshop is right on target. As proprietor Curt Catallo puts it, "We're out to have some fun this time."
Symphony No. 2 in D major, Op. 43, by Jean Sibelius
San Francisco Symphony Orchestra, Herbert Blomstedt
London 433 810
Move over, Julia. Make way, Emeril. Take a seat Monsieur Pepin. Here comes Jaakko Kolmonen!
I can hear you saying, "Jaakko Who?" Well, according to recipezaar.com:
"Jaakko Kolmonen is a chef on Finnish television. His rolled cake is delicate and simple to make.Use whatever fresh fruit or berries in season.
Finns often use a finely textured, fresh milk cheese called rahka in combination with whipped cream in cake fillings to stabilize the cream. Ricotta makes an acceptable substitute."
OK, so your cable provider doesn't provide Finnish channels yet. That's what we're here for.
Get started on Jaakko's "Dream Torte" by clicking here.
Symphony No. 4 by Bohuslav Martinu
Bamberg Symphony, Neeme Jarvi, conductor
BIS 363
It's soup season, and straight from the kitchens of those brisk Czech winters comes this hearty concoction of pork, rice, carrots and (of course) garlic.
Take off the chill by clicking here.
Symphony No. 3 in E, Op. 51, by Max Bruch
Cologne Philharmonic Orchestra, James Conlon, conductor
EMI 555 046
What makes these chicken burgers a Rhineland recipe? We couldn't tell either.
But they look good, tasty and healthy. And you could always add one of our fine Michigan semi-dry Rieslings to finish it off.
Find the details by clicking here.
John Trudell
14958 Stoney Brook Dr.
Shelby Township, MI 48315
Suite for Orchestra No. 2, Op. 53, by Peter Ilyich Tchaikowsky
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 9676
Alert the media! We've found yet another variation of meatloaf. This one comes from someone who came across this Russian version while travelling abroad:
"One of my Russian interpreters invited me to dinner one night and she served this one. It was so good I immediately had her translate the recipe. I've tried it here in the U.S. and it's just as good. Makes excellent meatloaf sandwiches!"
You can try it out yourself by clicking here.
Symphony No. 97 in C by Franz Joseph Haydn
Philharmonia Hungarica, Antal Dorati
London 448 531
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.
Symphony No. 2 in E, Op. 6, by Alberic Magnard
BBC Scottish Symphony Orchestra, Jean-Yves Ossonce, conductor
Hyperion 67030
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.
Symphony No. 4 in E minor, Op. 98, by Johannes Brahms
Israel Philharmonic Orchestra, Zubin Mehta, conductor
Sony 53279
Today we present something for breakfast that you can easily adapt in a variety of ways. As described on Israel Food Guide.com:Piano Concerto in A minor, Op. 54, by Robert Schumann
Daniel Barenboim, piano; Philharmonia Orchestra, Dietrich Fischer-Dieskau, conductor
EMI 569692
There's a very good chance Robert and Clara may have been served this classic German dish the very week Mr. Schumann completed his concerto. As described on allrecipes.com:
If your family likes the sweet-tart flavor found in many German dishes, they'll enjoy this recipe. The cabbage, apples and onions are cooked with vinegar, sugar and a variety of spices-the end result can't be beat!
All the details can be had by clicking here.
Guten appetit, and thanks for listening.
Symphony No. 3 in A minor, Op. 56, "Scottish," by Felix Mendelssohn
London Symphony Orchestra, Claudio Abbado, conductor
Deutsche Grammophon 471 467
Among the responses from those who have tried this recipe is this enthusiatic note:
"This is the best dessert I had ever made. I usually don't like bread pudding, but the mild and creamy flavors were heavenly!"
You might want to try it with a bit of cinnamon. Raisin bread might be a nice variation too. Get the basic recipe by clicking here.
Symphony No. 7 in A major, Op. 92, by Ludwig van Beethoven
New York Philharmonic Orchestra, Leonard Bernstein, conductor
Sony 87885
There's really not much to this recipe, but as they explain on epicurious.com:
This is just a great classic fully satisfying breakfast so I needed to share the family recipe. Fast, easy and yum, yum!
Get that brunch underway by clicking here.
