Midday Entree: Viennese Sacher Torte

The Music:

Symphony No. 4 in C minor, D.417, "Tragic,"
by Franz Schubert
Berlin Philharmonic, Daniel Barenboim, conductor
CBS 42489

The Recipe:

Admittedly, this is a very special recipe, but after all, it's Franz Schubert's birthday. No ordinary recipe would do. And although you can gain a pound just by looking at the picture, what an indulgently decadent way to go!

According to The Worldwide Gourmet:

"The history of the world-famous Sacher Torte dates back to 1832, when the still omnipotent 'Coachman of Europe,' Wenzel Clemens Prince Metternich, gave the order to create a particularly delicious dessert for his pampered aristocratic guests. 'And don't disgrace me tonight!' he told sixteen-year-old apprentice Franz Sacher, who created this delicacy while covering for the chef who was on his sickbed. His efforts proved a huge success: the beginning of what is perhaps the world’s most famous cake."

Unlike Franz Sacher, you don't have to tackle this task from scratch. You can get all the info to make your own version just by clicking here.

Midday Entree: Zigeuner Schnitzel

The Music:

Symphony No. 1 in C minor, Op. 11, by Felix Mendelssohn
London Symphony, Claudio Abbado, conductor
Deutsche Grammophon 471 467

The Recipe:

It's a pork schnitzel with mushrooms, peppers and onions. For zest, let's throw in some pickles too. Get the lowdown by clicking here.

Guten appetit, and thanks for listening.

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

Midday Entree: French Basil Cream Chicken

The Music:

Violin Concerto No. 2 in C major, Op. 58
by Camille Saint-Saens
Philippe Graffin, violin; BBC Scottish Symphony,
Martyn Brabbins, conductor
Hyperion 67074

The Recipe:

Just reading the ingredients makes me imagine the aroma that will fill your kitchen as you make this slightly decadent version of chicken fettuccine. The reviews from food.com look good, too:

"My husband wanted to know who I was and what had I done with his wife after I made this. I have been known to make some catastrophic disasters in the kitchen. This recipe helped me reclaim a little of my confidence. Fabulous. Rich, creamy sauce that was very easy to make. The basil rules. Very elegant and delicious."

You can knock their socks off by clicking here.

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

Midday Entree: Chinese Pork-Stuffed Buns

The Music:

Piano Concerto No. 2 in C minor, Op. 18,
by Sergei Rachmaninoff
Lang Lang, piano; Mariinsky Theatre Orchestra,
Valery Gergiev, conductor
Deutsche Grammophon B0003902

The Recipe:

They call these Char Siu Bao, and as described on visualrecipes.com:

"If you know what Char Siu Bao is, you already know how delicious these hot little buns are. They can be baked or steamed, but both have soft, slightly sweet, pillowy dough wrapped around a savory and sweet filling of thick sauce and minced BBQ'd pork."

What's not to like? Get the details by clicking here.

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

Midday Entree: Danish Curry Meatballs

The Music:

Symphony No. 4, Op. 29,
"Inextinguishable,"
by Carl Nielsen
Gothenburg Symphony,
Neeme Jarvi, conductor
BIS 600

The Recipe:

What else to go with Carl's inextinguishable symphony? But don't be intimidated. As explained on danishnet.com:

"This great tasting traditional Danish recipe is very popular amongst Danes of all ages. Do not be concerned if you are not a fan of spicy food. This is a very mildly spiced dish, and many Danish children happily call this their favorite food. This is not a recipe you want to miss out on. Chances are it could end up making a regular appearance in your family's meal plan."

All the particulars can be found by clicking here.

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

Midday Entree: Sweet Moscow Blini

The Music:

Piano Concerto No. 1 in B-flat minor, Op. 23,
by Peter Ilyich Tchaikovsky
Lang Lang, piano; Chicago Symphony Orchestra,
Daniel Barenboim, conductor
Deutsche Grammophon 666

The Recipe:

The next time you find yourself a bit peckish in Moscow, there's a place off Pushkin square made up in the style (and with the service to match) of a 19th-century aristocrat's home. Open 24 hours, at the Cafe Pushkin you'll find a dazzling array of fine Russian dishes, including of course desserts.

Think of their recipe for sweet blini as a Slavic dessert crepe, with possibilities limited only by your own imagination.

You can dine like a Czarina (or Czar) by clicking here.

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

Detroit Symphony Lifts News Blackout

The following statement was issued today by the Detroit Symphony Orchestra:

DETROIT, (Jan. 22, 2011) – Thursday, in a full day of negotiations, the Detroit Symphony Orchestra (DSO) proposed to spend an average of $12 million annually on musician compensation during the next three years – precisely the $36 million publically accepted by the union.  The proposal included $2 million for extensive education and community engagement services throughout metro-Detroit and would result in annual player salaries of more than $87,000 for 34 weeks of work plus four weeks of paid vacation.  Total annual compensation including healthcare and retirement benefits would be $141,000.

The Players proposed that the DSO spend an average of $13.4 million annually, which equates to $40.1 million for 36 months of work.  The proposal includes nine weeks of paid vacation, and would effectively pay the musicians for the time spent on strike.  The Players’ proposal included a salary of more than $96,000 for 37 weeks of work plus nine weeks of paid vacation.

Both offers were discussed during Thursday’s full day of official bargaining under the auspices of federal mediator Mike Nowakowski.  At the conclusion of Thursday’s session, Players and management agreed to reconvene at 9 am Friday morning.  Later Thursday night, the Players cancelled Friday’s session.  A second proposal to meet the 36-month, $36 million requirement was expected from the Players Friday but was never received.  DSO continues to wait for a legitimate $36 million proposal that addresses in a substantial way the $2 million community and education imperative embraced by the DSO and demanded by its funders.

“Their conduct is baffling, considering that the Players had publically indicated their willingness to settle at $36 million.  We entered Thursday’s negotiations with every hope of achieving an equitable agreement that would return concerts to Orchestra Hall immediately.  Their actions seriously impair the DSO's viability and call into to question their desire to end the strike," said Stanely Frankel, DSO Chairman.

The DSO eagerly awaits their proposal and genuinely looks forward to continuing negotiations.

Midday Entree: Piano Sandwiches

The Music:

The Piano Concerto, by Michael Nyman
Kathryn Stott, piano;
Orchestra conducted by Michael Nyman
Argo 108280

The Recipe:

Now here is the perfect thing to serve to your music-loving pals some weekend afternoon. They're basically just finger sandwiches with a tasty tuna/cheddar filling, but as you can see what makes them irresistible is the clever yet simple presentation.

Sure to get at least a smile from your guests, you can get started on these cute morsels by clicking here.

Thanks for listening.

Midday Entree: Star-Spangled Fruit Tart

The Music:

America: An Epic Rhapsody for Orchestra by Ernest Bloch
Seattle Symphony, Gerard Schwarz, conductor
Delos 3135

The Recipe:

This is one of those clever, simple concoctions that produces spectacular results. I mean just look at that picture.

The thing that strikes me as a stroke of genius is this recipe takes what is often one of the hardest things to pull off, the crust, and solves the problem with the simple expedient of using packaged cookie dough.

Brilliant!

Try it out for yourself by clicking here.

Midday Entree: Hungarian Mushroom Soup

The Music:

Piano Quintet in G major by Franz Schmidt
Leon Fleisher, piano;
Joseph Silverstein and Joel Smirnoff, violins;
Michael Tree, viola; Yo-Yo Ma, cello
Sony 48253

The Recipe:

No question about it, we're well into soup weather, and here's a sure cure for the winter blahs from Geneva Jones, who writes:

"A warm, filling soup that is a wonderful cool weather lunch or dinner and is especially great with a side of multi-grain bread! I load up on thickly cut mushrooms and use traditional Hungarian Sweet Paprika."

That works for me.

Care to try it? Then just click here.

Midday Entree: Partita Fontina Frittata

The Music:

Keyboard Partita No. 4 in D major
by Johann Sebastian Bach
Murray Perahia, piano
Sony 22697

The Recipe:

There are many ways a particular recipe gets selected to be our Midday Entree. In most cases we try to find a connection with the composer.

Sometimes we find inspiration from the featured orchestra or soloists.

In this case, we just liked the sound of "Partita Fontina Frittata." (They're tasty too.)

Get in on the fun by clicking here.

Midday Entree: Czech Roast Pork

The Music:

Symphony No. 7 in D minor, Op. 70, by Antonin Dvorak
London Symphony Orchestra, Antal Dorati, conductor
Mercury 434 312

The Recipe:

The secret to this recipe is the same as with any recipe: get the best stuff. As described on the allrecipes.com website:

"Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays. Be sure to serve it with Knedliky - Czech Dumpling with Sauerkraut (Zeli) from this site, and a nice Czech pilsner. Don't skip the caraway or the beer. They make this dish what it is."

Incidentally, Dvorak's Dad was a butcher, so he'd be quite familiar with the impact quality ingredients have on the success of a meal.

Get started on your own masterpiece by clicking here.

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

Midday Entree: Beef & Guinness Pie

The Music:

Piano Concerto No. 4 in E-flat by John Field
Miceal O'Rourke, piano; London Mozart Players,
Mathias Bamert, conductor
Chandos 9442

The Recipe:

This is one of those dishes that has three of our all-time favorite ingredients: beef, Guinness and pie.

And if you're feeling really ambitious, the good folks at epicurious.com have put together a complete St. Patrick's Day dinner party menu, which adds Irish Cheddar and Stout Fondue, Baked Cabbage with Bacon, Irish Cream Chocolate Mousse Cake, and to cap it all off of course, Irish Coffee.

To get a look at the recipe for Beef & Guinness Pie, just click here.

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

Midday Entree: Slow-Cooked German Short Ribs

The Music:

Symphony No. 6 in A Major by Anton Bruckner
Bavarian Radio Symphony, Eugen Jochum, conductor
Deutsche Grammophon 469 810

The Recipe:

This delectable concoction, like a Bruckner symphony, can't be rushed. It ... just ... takes ... time.

Here's how one home chef described it:

"These are very tasty, with a nice sweet-sour flavor. I wondered about the chili powder in a German recipe, but it was good. I made these for a potluck dinner at church and all that was left were a couple of rib bones and some sauce."

You can't beat that. Get the scoop by clicking here.

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

Midday Entree: Grand Marnier Souffles

The Music:

Requiem, Op. 9 by Maurice Durufle
Thomas Hampson, baritone;
Anne Sofie von Otter, mezzo soprano;
Orfeon Donostiarra Choir, Toulouse Capitole Orchestra,
Michel Plasson, conductor
EMI 556878

The Recipe:

OK, time for something special for a special occasion and special guests. As described on Epicurious.com:

"These individual vanilla soufflés include a surprise layer in the middle: almond cookies soaked in an orange liqueur syrup."

Now doesn't that sound special? Get cracking by clicking here.

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

Midday Entree: Mandarin Orange Cheesecake

The Music:

Piano Quartet No. 1 in G minor, Op. 25, by Johannes Brahms
Ruth Laredo, piano; Members of the Shanghai Quartet
Arabesque 6740

The Recipe:

Today's offering, like the exquisite pianist Ruth Laredo, hails from Detroit. As described on the allrecipes.com website:

"Chocolate, cream cheese and orange flavors blend beautifully in this diminutive cheesecake from Susan Manning of Detroit, Michigan. Try it when you crave a homemade treat!"

Satisfy that craving by clicking here.

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

Midday Entree: Paris Cupcakes

The Music:

Concert Champetre by Francis Poulenc
Pascal Roge, harpsichord; Orchestre National de France,
Charles Dutoit, conductor
Decca 475 845

The Recipe:

Not only are these Paris cupcakes, they're mini Paris cupcakes. And if you made a couple of batches you'd have many mini cupcakes. And if you got your friend Minniver to make them for you, they'd be . . .

OK, enough of that.

You can make your own (whatever you want to call them) by clicking here.

Bon appetit, and thanks for listening.

Midday Entree: Stout-Braised Short Ribs

The Music:

Scottish Fantasy, Op. 46, by Max Bruch
Rachel Barton Pine, violin; Scottish Chamber Orchestra,
Alexander Platt, conductor
Cedille 083

The Recipe:

Now here's a Scottish Fantasy you can serve to your friends, whether or not you even own a violin.

Start with a rub of brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard. Apply to a few pounds of some first rate beef short ribs. Along the way add a variety of savory vegetables and a couple of bottles of Guinness' finest and you'll be well on your way to another kitchen triumph.

Get it all started by clicking here.

Midday Entree: Frozen Peanut Butter Mousse Squares

The Music:

Symphony No. 7, "Sinfonia Antarctica,"
by Ralph Vaughan Williams
London Symphony Orchestra, Bryden Thomson, conductor
Chandos 9088

The Recipe:

To go with the frozen grandeur of the South Pole, a frozen dessert sure to provide a happy ending. As described by "Fluffster" on RecipeZaar:

"This is wonderful! My sister sent me this recipe to try, after telling me about it. You will love it! Easy to make, simple directions, and just plain delicious!"

Interested? Then get the scoop by clicking here.

Midday Entree: Tangerine Bavarian

The Music:

Carmina Burana by Carl Orff
Christiane Oelze, soprano; David Kuebler, tenor;
Simon Keenlyside, baritone;
Berlin Children's Choir; German Opera Choir and Orchestra, Berlin,
Christian Thielemann, conductor
EMI 566951

The Recipe:

I don't know if the Bavarian monks who inscribed the original texts for Carmina Burana ever had something like this Tangerine Bavarian, but I bet they would have liked it. It comes from epicurious.com and you can get all the info by clicking here.

Guten apetit, and thanks for listening.

Midday Entree: Norwegian Seafood Bisque

The Music:

Piano Concerto in A minor, Op. 16, by Edvard Grieg
Radu Lupu, piano; London Symphony, Andre Previn, conductor
Decca 466383

The Recipe:

Shrimp, cod, salmon, sweet cream, sour cream, white wine, who needs meat?

In Norway they call this "fiskesuppe med reker," and it looks like a pretty good antidote to Michigan winters.

Take the cure by clicking here.