Symphonie Fantastique, Op. 14, by Hector Berlioz
Philadelphia Orchestra, Eugene Ormandy, conductor
Sony 89833
Here's one more for All Hallows Eve, a jack-o-lantern that everyone will be wanting a piece of.
Easy, fun, tasty, it's the whole package wrapped in a toothy grin. And it can be on your table tonight if you click here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
Concerto for Piano No 1 in C minor, Op 33,
by Nikolai Medtner
Geoffrey Tozer, piano; London Philharmonic Orchestra,
Neeme Jarvi, conductor
Chandos 241
Here's a project that could be as much fun to make as to eat. Though they're called "Monster Cups," with a little imagination and a touch of creativity you can make them up to resemble people you know, and then just watch the fun.
"That one's me, isn't it?"
"Oh no, you are SO much better looking . . ."
Let the games begin by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
Don Quixote, Op. Op. 35, by Richard Strauss
Dresden Staatskapelle Orchestra, Rudolf Kempe, conductor
EMI 573 614
As described by Lisa and Tony Sierra on the about.com website:"The region of La Rioja is well-known for its wine, however its regional cuisine is very good as well. Located in the north of Spain, La Rioja's typical dishes are hearty, due to the cold weather in the winter months. This chicken main course mixes pan-fried chicken with white beans, Serrano ham and vegetables to create a delicious main course for any season."
Details can be found by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
Piano Concerto No. 2 in C minor, Op. 18,
by Sergei Rachmaninoff
Earl Wild, piano; Royal Philharmonic Orchestra,
Jascha Horenstein, conductor
Chandos 7114
The Recipe: Mocha Layer Cake with Chocolate-Rum Cream Filling, from epicurious.com. Today we take our cue from the rich romantic indulgence of Sergei's concerto and offer this equally rich, indulgent dessert. According to Epicurious,
"This ultra-rich dessert is inspired by the classic Rigó Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld."
Get the complete lowdown by clicking here.
Prijatnogo appetita, and thanks for listening.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
Symphony No. 9 in D minor, "Choral,"
by Ludwig van Beethoven
Melanie Diener, soprano; Petra Lang, mezzo-soprano;
Endrik Wottrich, tenor; Dietrich Henschel, bass;
La Chapelle Royale and Collegium Vocale Choirs;
Orchestre des Champs Elysees, Philippe Herreweghe, conductor
After what may go down as the most successful WRCJ membership drive to date, we felt like celebrating. How's this sound?
"This pie was always a family favorite at holidays," notes Arletta Slocum from Venice, Florida.
"Everyone thought I’d worked all day to make it, but it’s actually so easy to assemble. It’s handy to have in the freezer when unexpected company stops in for coffee and dessert."
That should work. Get the lowdown by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
Kyrie from Missa Solemnis in D major, Op. 123,
by Ludwig van Beethoven
Choir of La Chapelle Royale; Choir of Collegium Vocale Gent; Orchestre des Champs-Elysees,
Philippe Herreweghe, conductor
For such a spectacular piece of music we had to find a grand culinary accompaniment. Today's recipe has been called the "King of Meats" and that just might do it.
According to Linda, posting on What's Cooking America:
"This is a traditional German dish. The original recipe is from my children's Grandmother, Gertrude Zemp. My family loves these wonderful roulades. That's why we call them King of Meats!"
Start cookin' by clickin' here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.
Alto Rhapsody Op. 53, by Johannes Brahms
Dame Janet Baker, mezzo-soprano; London Philharmonic Orchestra, Sir Adrian Boult, conductor
EMI 5627922
Fruit, nuts, cinnamon, chocolate, brandy, how can you go wrong? This Autumn strudel cannot fail to bring you the gratitude of those with whom you choose to share it.
Make them happy by clicking here.
And please dear listener, remember us during our Fall 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
Suite Provencale, Op 152b, by Darius Milhaud
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 9072
The Provence region in the south of France is noted for its stews, and you can bring some of that flavor home with this recipe:"This stew is a wonderful dish to make early in the day – or even a day ahead of time – to allow the complex flavors to mellow and develop. Keep in mind that the beef and vegetables in this recipe must be marinated for 12 to 24 hours before you even start the cooking process."
Ah, but the essence of the culinary art is time. Your patience can be richly rewarded by clicking here.
And please dear listener, remember us during our Fall 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
Molly Abraham, restaurant critic for The Detroit News and a contributor to Hour Magazine, once again stopped by the show Tuesday afternoon to help us raise some bucks for the station. As a thank you to our listeners she shared with us two of her latest hot restaurant finds. Here's the scoop:
"The handsomely renovated storefront on Northville's quaint Main Street offers an attractive setting for Lebanese fare prepared in the open kitchen adjacent to the small bar. Among the array of dishes are such choices as red lentil soup, spinach pie available in mini size as well as full size, chicken shawarma and tawook and raw kibbee as well as a number of vegetarian dishes including stuffed grape leaves and artichokes in puff pastry. A nice wine list accompanies the fare, along with fresh juice drinks. The puffy rounds of pita bread that come to the table with garlic dip are made in house."Ah! mes amis! from La Fille du Regiment
by Gaetano Donizetti
Luciano Pavarotti, tenor;
Orchestra of the Royal Opera House, Covent Garden,
Richard Bonynge, conductor
Decca 467 920
Can there be anything more special than presenting your guests with a fabulous, elaborate home-made dessert following a great meal? Now imagine it's not only elaborate, but easy to make. You gotta love that.
Bettina, writing on the allrecipes.com website, explains:
"Fancy taste without all the work. This cake is wonderful for a get together or just a special occasion at home. Using a box cake mix as a base it's a real time saver!"
Get the scoop by clicking here. (Just make sure to hide the box before anybody comes over.)
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
Paddle to the Sea by Andre Myers
Plymouth Canton Symphony, Nan Washburn, conductor
Today we salute some of our own, The Plymouth Canton Symphony and the music of Ann Arbor native, Andre Myers.
Now any conversation about Ann Arbor cuisine would have to include Zingerman's, a wonderful place that's much more than a deli, as describeed by epicurious.com:
"It's not really a deli but more of an international food emporium like New York's Zabar's with a definite Jewish touch. Mr. Ari Weinzweig, a drop-out Ph.D. candidate, has taken an academic and appetizing interest in updating Jewish recipes like mushroom and barley soup, going back in history to the nineteenth-century Eastern European version similar to that served at New York's Second Avenue Deli."
You can sample Ari's artistry by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
Three Essays for Orchestra by Samuel Barber
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 9053
It was 100 years ago this year that Samuel Barber was born in West Chester, Pennsylvania, so we went there (in a virtual sense) to find today's recipe.
Think of this as a warm, healthy version of that toasted almond you used to get from the ice cream truck.
On second thought, maybe we should just stick with the idea that here's a fine way to get your Omega-3s in a reasonably healthy (and delicious) main course.
Get the lowdown by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
Prelude to Act I of Die Meistersinger by Richard Wagner
Orchestre de Paris, Daniel Barenboim, conductor
Deutsche Grammophon 469 322
Who doesn't like meatballs? Judging by the endless variations from all over the world, apparently not too many. According to the recipe section of the Live Like a German website:"Frikadeller or Frikadellen (pronounced frek-ka-delluh) are flat, pan-fried dumplings of minced meat, often likened to the Danish version of meatballs. They are a popular dish in both Denmark and Germany. In Sweden, poached quenelles are called frikadeller and are usually served in soup.
"The combination of frikadeller and a cold potato salad is very popular at picnics or potluck dinners, due to the ease of transporting either component after cooking."
So let's get 'em rolling by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
Concerto for Violin No. 1 in D, Op. 6, by Nicolo Paganini
Hilary Hahn, violin; Swedish Radio Symphony, Eiji Oue, conductor
Deutsche Grammophon 7188
It's really interesting to see how much dishes can vary depending on the part of the country from which they originate. As explained on the Italian Chef Blog,"There are several things that differentiate Lasagna Bolognese from the Southern Italian style Lasagna that is more familiar to Americans. The most noticeable differences are the use of Béchamel Sauce instead of ricotta cheese, and the absence of mozzarella–only Parmagianno-Reggiano cheese is sprinkled on each layer–which results in a more delicate lasagna."
So take a walk on the wild side, just by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
Symphony No. 5 in D
by Ralph Vaughan Williams
London Symphony Orchestra,
Richard Hickox, conductor
Chandos 9666
If you like French onion soup (and really, who doesn't?), I think you'll really go for this variation from the other side of the Channel.
Onions, potatoes, some good English cheddar and a nice dark ale are the building blocks for your ticket to culinary fame and celebrity. And it's all yours just by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
Piano Concerto No. 1 in D minor, op.61,
by Friedrich Kalkbrenner
Howard Shelley, piano & conductor,
Tasmanian Symphony Orchestra
Hyperion 67535
It's not unusual at all for artists to be plagued with varying degrees of self-doubt. Even the most gifted, acclaimed performers can be beset by crippling performance anxieties.
Then there's Friedrich Kalkbrenner.Far from second guessing himself, his whole thing was now that Mozart, Haydn and Beethoven were dead, he was the last classical composer standing. Never mind such also rans as Schubert, Rossini and Donizetti, to name a few, to good ol' Friedrich, he was it.
So to complement such breathtaking puffery we present today's recipe for Cheese Puffs. You can have at it by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
Symphony No. 2 in A major by Vasily Kallinikov
Royal Scottish National Orchestra, Neeme Jarvi, conductor
Chandos 9546
The Recipe:An authentic borscht is so chock full of good things it would be a mistake to think of it as merely a soup. To the Russians it's a hearty meal in a bowl.
Click here for the lowdown on how to make this Russian classic. It's colorful, tasty, and yes, it's even good for you.
Prijatnogo appetita, and thanks for listening.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
Symphony No. 2 in F major, "The Cambridge,"
by Hubert Parry
London Philharmonic, Matthias Bamert, conductor
Chandos 9120
This recipe takes it's name not from the Cambridge of Mr. Parry's symphony, but from its namesake in Massachusetts. Rachel325, posting on the food52 blog, explains:"My friend Jess and I were in charge of baking for Friday afternoon teas at Adams House, one of Harvard's residential undergraduate houses, for four years. This apple cake was a mainstay at the teas.
"As word spread about our baked goods, people outside of our House began to sneak into our events - including the entire men's swimming team on occasion. If that's not an endorsement, I don't know what is!"
See what they're all raving about by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
Violin Concerto in A minor, Op. 53, by Antonin Dvorak
Midori, violin; New York Philharmonic Orchestra,
Zubin Mehta, conductor
CBS 44923
In honor of today's soloist, Midori, here's a Japanese side dish posted by Cooking_muse on the allrecipes.com website:"I discovered this dish at my mother-in-law's house during a family holiday buffet. Being Japanese, she had many friends who brought wonderful Japanese dishes, and this was and has remained one of my favorites."
You can add it to your own holiday table by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
La Mer, by Claude Debussy
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 9072
So there I was, looking for a recipe to complement Debussy's La Mer, and up comes this concoction with shrimp, coconut (looking good) and one more key ingredient (wait for it): beer!
Ladies and gentlemen, we have a winner.
To see those faces light up around your dinner table, just click here, and then watch these tasty gifts from the sea disappear.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
Symphony in B-flat, Op. 20, by Ernest Chausson
Detroit Symphony Orchestra, Paul Paray, conductor
Mercury 475 6268
There's something about even just saying the words, "coke-oh-van" that sounds so elegant, so cosmopolitan. With today's simplified recipe from epicurious.com, you can bring that culinary refinement to your own table without a lot of the fuss that goes into a traditional coq au vin.
And as evidenced by these reviews, it's not just simple, it's delicious:"It really was amazing for such a quick and easy dish. Will definitely make this one again!"
"This recipe turned out so well. I followed other reviewer suggestions and used rosemary and cut the shallots into smaller sections so they would cook all the way through. This is my new fall favorite!"
"The whole family loved this dish....even my 9 & 14 year old kids! Definitely a keeper!"
Join these happy chefs by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
Piano Concerto No. 1 in B-flat minor, Op. 23,
by Peter Ilyich Tchaikowsky
Vladimir Ashkenazy, piano;
London Symphony, Lorin Maazel, conductor
London 417750
The Recipe:As described on epicurious.com, "In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is the firm but creamy salted cow's-milk cheese called sulguni. A blend of Havarti and mozzarella will give you a similar velvety texture."
Looks delicious. Try it out yourself by clicking here.
This week's recipes are underwritten by the Bloomfield Hills Long Lake Market.
