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The Music:Symphony No. 1 in C minor, Op. 23, by John Knowles Paine
New York Philharmonic, Zubin Mehta, conductor
New World 3742
The Recipe:
So you're looking at that gloriously hedonistic photo and wondering why they don't call it "Boston Cream Cake" aren't you?
Well thanks to the good folks at the Joy of Baking website, you can not only get the answer to that question, you can check out the step by step instructions for making one of the babies for yourself.
And all you have to do is click here.
The Music:
Manfred Symphony, Op. 58,
by Peter Ilyich Tchaikowsky
Russian National Orchestra,
Mikhail Pletnev, conductor
Deutsche Grammophon 477 053
The Recipe:Russian Kotmis Satsivi (Roast Chicken with Walnut Sauce), from RusCuisine.com. Get all the details by clicking here.
Prijatnogo appetita, and thanks for listening.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Symphony No. 7, Op. 113, by Malcolm Arnold
National Orchestra of Ireland, Andrew Penny, conductor
Naxos 8.552001
The Recipe:Taking our cue from today's performing ensemble (and the fact St. Patrick's Day is just three weeks away) here's a variation on a mandatory dish for March 17th.
As one home chef put it,
"This was the best corned beef and cabbage that I have ever made! I followed the recipe to a "T", but next time I may add more of the spices. I had some friends over, and one of them is from the Chicago area. He said it was the best he's had since he was a kid (and he's 73 years old)."
Find out what they're all raving about by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Water Music (complete) by George Frederic Handel
Orpheus Chamber Orchestra
Deutsche Grammophon 435 390
The Recipe:Say, did King George happen to pop in over the holidays? Didn't think so.
He probably forgot.
So to make up for the regal oversight, and since there's still plenty of winter left on the ground, here's the authentic recipe for flaming Christmas pudding just as it might have been served to the same crowned head that would later delight to the Magnificent Mr. Handel's melodies while barging down the Thames one fine day.
Have a taste by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Symphony No. 10 in E minor, Op.93,
by Dmitri Shostakovich
London Philharmonic,
Bernard Haitink, conductor
Decca 475 413
The Recipe:
On a day full of challenges, what you need is some serious comfort food.
So imagine a superb pecan pie, but with walnuts instead of pecans. Now add some chocolate. As they say on epicurious.com,
"It's a bit hedonistic."
Oh yeah, it is. Indulge yourself by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Abraham Lincoln: A Likeness in Symphony Form
by Robert Russell Bennett
Moscow Symphony Orchestra, William T. Stromberg, conductor
Naxos 8.559004
The Recipe:There are days the recipe gods smile on you. Take this morning for example, when a shot in the dark search for "Abraham Lincoln Recipes" turned up the blog "What Lincoln Enjoyed Eating."
So here for President's Day is a recipe for a birthday cake that very well may have been served to a young Abe in the days before he moved to D.C.
As blogger Rae Katherine Eighmey points out, this recipe dates from the days when Illinois was practically the frontier, and a cook's ability to improvise was very handy. Can't get flour? Use corn meal instead. Sugar too scarce? Collect the honey from those bees that are everywhere.
You can sample this Lincolnesque confection for yourself by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Grand Fantasie Symphonique on Themes from Berlioz' Lelio
by Franz Liszt
Louis Lortie, piano; Residentie orchestra of The Hague,
George Pehlivanian, conductor
The Recipe:So there I was searching the usual sites for something Hungarian to go with this Liszt Fantasie. Suddenly there it was:
Goulash, but not the same old regular Hungarian goulash, no this is a recipe for Tex-Mex goulash. Bingo!
It's comfort food with a kick, and you can get started on your own batch simply by clicking here.
The Music:The Art of the Fugue, BWV 1080,
by Johann Sebastian Bach
The Canadian Brass
Sony 89731
The Recipe:As PDQ Bach might have once said, "Nothing says counterpoint like a hot, steaming pot of beef brisket chili from the Lone Star state."
OK, maybe it is a bit of a stretch, but doesn't this sound good?
"A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time to meld."
I can tell, you're already salivating, aren't you? Get things rolling by clicking here.
The Music:Violin Concerto in D, Op. 61 by Ludwig van Beethoven
Transcribed for Clarinet
Michael Collins, clarinet; Russian National Orchestra,
Mikhail Pletnev, conductor/arranger
The Recipe:So here's how my thinking went. What kind of hook can we find for a trancribed clarinet concerto? Well, a nickname for clarinet is licorice stick. Maybe we could find a good licorice recipe?
Umm, no, maybe not.
Wait, maybe something dark. Like dark chocolate. Yeah, now we're talking, and that's how we found today's triple layered dark chocolate cheesecake recipe. Looks gorgeous, doesn't it?
You can make one for your self by clicking here.
The Music:Concerto for Piano and Orchestra by Aram Khachaturian
Dora Serviarian-Kuhn, piano; Armenian Philharmonic,
Loris Tjeknavorian, conductor
The Recipe:
I can imagine these individual Armenian pizzas becoming a family favorite very quickly. And while the recipe looks like the kind of thing that invites experimentation, it's wise to stick to the original plan the first time out before tweaking it too much.
On the other hand, I wonder what it'd be like with a few kalamata olives, or maybe a sprinkling of fresh grated Parmesan? And of course a few drops of Tabasco ...
Get the laboratory cooking by clicking here.
The Music:Ballet, Daphnis and Chloe (complete) by Maurice Ravel
Montreal Symphony, Charles Dutoit
Decca 475 689
The Recipe:Anyone who's been in a relationship or two can easily see the connection between Love, Chocolate and a (sometimes) Rocky Road. So here from the Joy of Baking website is a purely decadent concoction for Valentine's Day.
I find Stephanie Jaworski's instructions to be highly evocative:
"As soon as the brownies are removed from the oven, you need to evenly sprinkle the brownies with the miniature marshmallows, chopped nuts and semi sweet chocolate chips. The brownies are then returned to the oven for a few minutes so the marshmallows can melt into a nice gooey layer that holds all the nuts and chocolate chips in place."
Time's a-wastin' so click here and let the games begin!
The Music:Suite from "The River," by Duke Ellington
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos CHAN 9154
The Recipe:Like stew and meatloaf, there are countless versions of this very adaptable dish from the American South. The website epicurious.com points out:
"Mark Twain once said, 'New Orleans food is as delicious as the less criminal forms of sin.' Speaking nutritionally, meat-heavy jambalaya is a misdemeanor.
"But toss in chicken instead of andouille sausage and pick a leaner cut of ham — keep the shrimp, of course — and you can dine with a clear conscience."
Get the party started by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Concerto for Piano No. 2 in C minor, Op 50, Nikolai Medtner
Geoffrey Tozer, piano; London Philharmonic Orchestra, Neeme Jarvi, conductor
Chandos 241
The Recipe:
True, there are days when it just seems like Spring will never get here. And on those days, when the wind chill cuts through your winter coat like a knife and you're sick of looking at all the dirty snow, nothing soothes the winter wearies like a warm, comforting bowl of soup.
Give this one a try by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Piano Sonata No. 29 in B-flat, Op. 106, "Hammerklavier"
by Ludwig van Beethoven
Stephen Kovacevich, piano
EMI 562 700
The Recipe:I know what you're thinking.
You're thinking, "Hey, a frittata with a smoked Spanish cheese? Really? Doesn't sound particularly Beethovenian to me."
Yeah, me neither. But the Classics Today website thought it sounded rustic enough to pair it with Ludwig's Pastorale Symphony, so what the heck. Besides, it sounds delicious.
See for yourself by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Concerto for Violin, Cello and Orchestra in A minor,
Op. 102, by Johannes Brahms
Gil Shaham, violin; Jian Wang, cello;
Berlin Philharmonic, Claudio Abbado, conductor
Deutsche Grammophon 469 529
The Recipe:Brahms hailed from Hamburg, a bustling seaport with a hearty cuisine.
This classic German dish features flavorful smoked pork chops (or loin) on a bed of sauerkraut and sliced apples, and has satisfied many an appetite, on both sides of the Atlantic.
It's easy too. Just assemble the ingredients, pop into the oven for an hour or so, and wait for the compliments.
Get the details by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Symphony No 1 in E Flat, Op 13, by Georges Enescu
BBC Philharmonic, Gennady Rozhdestvensky, conductor
Chandos 9507
The Recipe:Celebrating the Milwaukee Symphony's gritty comeback in Symphony Bowl MMXI, here's a hearty concoction guaranteed to blunt the winter chill. And you don't have to be a cheesehead to enjoy it:
"My husband made this and the family absolutely loved it! He did add quite a bit more cheese to the soup than the recipe called for, though. Next time I would like the onions sauteed before adding as they were still a little crunchy for my taste. Great with crusty bread and butter!"
You can whip up a batch for yourself by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:The Fairy's Kiss Ballet by Igor Stravinsky
Scottish National Orchestra, Neeme Jarvi, conductor
Chandos 8360
The Recipe:Yesterday we featured some Wisconsin cuisine, so today we offer this crowd-pleasing item indigenous to Pittsburgh. Kate Hopkins is a Steeltown fan with specific ideas on how the big event should be experienced:
"Come kickoff time, I don't want to hear about Portuguese-Style Salt Cod Fritters or Barcelona Style rice. I want the day to be about who and what's on the field, and not about who cooked the food. So the food should be good, simple and accessible."
I'll have two, please. Get all the particulars by clicking here.
(BTW, you'll notice Kate has a tendency to spell "Symphony" S-u-p-e-r. Must be a Pittsburgh thing.)
The Music:Violin Concerto in E minor, Op. 64,
by Felix Mendelssohn
Isaac Stern, violin; Philadelphia Orchestra,
Eugene Ormandy, conductor
Sony 89842
The Recipe:Today's recipe is a nod to the Wisconsin contingent in this year's championship concert. But you don't have to be from Green Bay to enjoy these succulent sausages:
"Popular at tailgate and Symphony Bowl parties, beer brats are good year-round. It is hard to believe you only need four simple ingredients to make this quick and tasty dish. Do not restrict yourself to bratwurst. Use this method with hot dogs, Italian sausage, knockwurst, or just about any link sausage."
Get cracking by clicking here.
The Music:Symphony No. 6 in B minor, Op. 74, "Pathetique,"
by Peter Ilyich Tchaikovsky
Cleveland Orchestra, Lorin Maazel, conductor
CBS 44786
The Recipe:
There's nothing like a hot bowl of home-made chili to go with a bracing display of competitive symphonics. This variation comes from epicurious.com.
Try it with a good '06 Pinot Noir and watch your guests line up for more. The details can be found by clicking here.
The Music:Symphony No. 1 in G minor by Vasily Kallinikov
Royal Scottish National Orchestra,
Neeme Jarvi, conductor
Chandos 9546
The Recipe:Any respectable Symphony Bowl Party calls for an elegant dip. Nothing pre-fab; something very special. We think this fits the bill.
Like they say at epicurious.com,
"Served bubbly hot with a crisply browned, lemon zest panko topping, this dip will be a party favorite—easy to put together, quick to bake, and quick to disappear, too."
Just please, no double dipping, OK? Get that party started by clicking here.
