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The Music:Suite for Orchestra No. 2 in C major, Op. 53,
by Peter Ilyich Tchaikowsky
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 9676
The Recipe:Looking for something new for those backyard cookouts? We're not for a second suggesting you abandon you favorite grill fare, but here's a Russian side dish that just might jazz up your next al fresco soiree.
Here's what they have to say about it on the Whats4eats website:
Kvashenaya kapusta provansal is a delicious salad to serve alongside a roast or with sausages. The word "provansal" in the name of the dish is a Russian way of indicating the use of olive oil. Use fresh sauerkraut for this recipe, the kind you find refrigerated in plastic bags. Avoid using canned sauerkraut. The quality just isn't as good.
Take a walk on the wild side by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Violin Concerto in D, Op. 35,
by Peter Ilyich Tchaikovsky
Hilary Hahn, violin;
Royal Liverpool Philharmonic,
Vasily Petrenko, conductor
Deutsche Grammophon B0014698
The Recipe:Meatless Stroganoff? You'll be amazed at how even your staunchest carnivores go for this delicious variation on a Russian classic.
Like our favorite recipes, it's easy, looks terrific and tastes great.
For the complete lowdown, just click here.
The Music:Symphony No. 2 in D minor by Mily Balakirev
BBC Philharmonic, Vassily Sinaisky, conductor
Chandos 241-29
The Recipe:Today we offer a recipe as simple as Balakirev's music can be complex. The RecipeZaar website describes it like this:
"A very simple recipe I whipped up in my dorm room, transforming a bagel into a pizza using common ingredients. The tastes go well together, and it sort of resembles the pizzas served in Moscow."
Get the scoop by clicking here.
The Music:String Sextet, Souvenir de Florence, Op. 70,
by Peter Ilyich Tchaikovsky
Sarah Chang & Bernhard Hartog, violins;
Wolfram & Tanja Christ, violas;
Georg Faust & Olaf Maninger, cellos
EMI 557 243
The Recipe:It's easy, it's tasty and it looks terrific.
Pull together this lovely dish of boneless chicken breast over pasta and spinach seasoned with garlic, pesto and Alfredo sauce (once in a while you gotta splurge), and all you'll need is a nice Romaine salad to go with it.
See the details by clicking here.
The Music:Violin Concerto in B minor, Op. 61, by Edward Elgar
Hilary Hahn, violin; London Symphony,
Sir Colin Davis, conductor
Deutsche Grammophon B0003026
The Recipe:Sir Edward hails from a small town near Worcester, England, which happens to also be the birthplace of one of the most ubiquitous seasoning sauces in kitchens worldwide. Here's the story as described on the About.com website:
"Worcestershire sauce has its roots in India, but was actually created by accident in its namesake town of Worcester, England in 1835. As the story goes, Lord Marcus Sandy had returned home to England to retire after successfully governing Bengal, India for many years. He so missed his favorite Indian sauce that he commissioned drug store owners John Lea and William Perrins to come up with a reasonable facsimile.
"The original intent of the chemists was to keep some of the batch to sell in the store, but the fish and vegetable mixture had such a strong odor that they decided otherwise and stored it in the cellar. It lay forgotten for two years, until it was rediscovered during a clean-up mission. The batch had aged into a wonderfully flavored sauce which was bottled and quickly became a hot item with customers."
Now when you combine a bit of that sauce with a cup or so of good stout, wonderful things start to happen. See for yourself by clicking here.
The Music:Symphony no. 6 in F major "Pastorale," Op. 68,
by Ludwig van Beethoven
Tonhalle Orchestra Zurich, David Zinman, conductor
Arte Nova 49695
The Recipe: 
Rustic Potato Chowder from the blog 101cookbooks.com. According to Heidi,
"This soup is super easy. Totally doable on a weeknight, and chances are you have the bulk of the ingredients on hand already."
Get the specifics from her blog by clicking here.
Guten appetit, and thanks for listening.
The Music:Septet for Strings and Winds in E-flat, Op. 20,
by Ludwig van Beethoven
Chamber Music Society of Lincoln Center
Delos 3177
The Recipe:You've got to admit there's a charming synergy in the idea of coupling Ludwig's Septet with a recipe for Mediterranean Chili that uses a septet of beans.
Beans are the "musical fruit" after all.
Not only that, but this is a heart healthy concoction that will go very well with whatever the weather does over the next several days. If it gets cold again, this will take off the chill. If Spring finally decides to hang around for awhile, you've got an excellent side dish for your barbecue.
Intrigued? then just click here for the details.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Farewell to Philosophy, Cello Concerto by Gavin Bryars
Julian Lloyd Webber, cello; English Chamber Orchestra,
James Judd, conductor
Philips 473 296
The Recipe:Why do the Dutch call this "Filosoof" or "Philosopher's Stew"? Karin Engelbrecht, writing for the About.com website, explains:
"This stew is known as Filosoof (philosopher) in Dutch, because like philosophy, you can take it in any direction. You see, this dish was traditionally a flotsam and jetsam of leftovers. I use lentils to thicken the stew, but you could add potato flour instead. Add apples or prunes if you don't want to use quinces. Whatever you fancy."
Let the experimentation begin by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Piano Sonata in B-flat, D 960,
by Franz Schubert
Leon Fleisher, piano
Vanguard LEONSAMP 1
The Recipe:
Although it's a German recipe, this dessert would have been familiar to our old friend Franz and often goes by the name Viennese cheesecake.
The key difference here is the use of farmer's cheese, instead of cream cheese, which makes for a much lighter, airier confection.
To see the whole story, just click here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:
Violin Concerto
by George Dyson
Lydia Mordkovitch, violin; City of London Sinfonia, Richard Hickox, conductor
Chandos 9369
The Recipe:As soon as we saw that Mr. Dyson was from West Yorkshire, we knew what today's recipe had to be. However this is a healthier variation of the traditional Yorkshire pudding that is described by RecipeZaar as
"A delightful pudding, normally eaten at supper time, and it is suitable for vegetarians. It has its origins in Northallerton (North of England) and would have been made from wild herbs, gathered from the hedgerows and fields, and eaten with 'mushy' peas."
Get cracking by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Symphony No. 3 in A minor Op. 56, "Scottish,"
by Felix Mendelssohn
German Symphony Orchestra of Berlin,
Vladimir Ashkenazy, conductor
Decca 470 946
The Recipe:
While it's true that Scottish cuisine is replete with recipes to raise the eyebrows of less adventuresome palates, here's one that should appeal to just about everyone.
These cheddary cookies should make a good accompaniment to any number of main dishes, like Cock-a-leekie soup, or your Dad's chili (or even your Grand Mum's haggis, for the truly adventurous). Get a batch started by clicking here.
The Music:Concerto for Cello in B minor, Op 104.
by Antonin Dvorak
Jacqueline DuPre, cello; Chicago Symphony,
Daniel Barenboim, conductor
EMI 747 614
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:Paukenmesse, Hob.XXII:9,
by Franz Joseph Haydn
Monteverdi Choir, English Baroque Soloists,
John Eliot Gardiner, conductor
Philips 475 101
The Recipe:
What could be more festive than some nuts, chocolate and sugar jazzed up with a shot of rum?
This Austrian treat is a popular holiday confection, and it's easy to make, too.
Check it out by clicking here.
The Music:Symphony No. 4 in C minor, D.417, "Tragic,"
by Franz Schubert
Chamber Orchestra of Europe,
Claudio Abbado, conductor
Deutsche Grammophon 423 653
The Recipe:Our search for an appropriately Schubertian recipe turned up this award winner from Nadine Mesch of Mt. Healthy, Ohio. She was the winner of a contest sponsored by Sister Schubert's, a company that specializes in dinner rolls, biscuits and the like.
Close enough.
This looks like a great one to add to your list of brunch selections, and to get all the details, just click here.
The Music:Concerto del Sur
Andres Segovia, guitar; Symphony of the Air,
Enrique Jorda, conductor
Deutsche Grammophon 474425
The Music:A good guacamole can be most satisfying, but for today's recipe a fine guac is just the beginning. For Cinco de Mayo we're raising the bar by adding tropical fruits to the mix.
As epicurious.com points out,
"Folding fruit into guacamole is an inspired tradition in Mexican cooking. Tropical mangoes are a natural pairing, their silky flesh adding a subtle tartness to creamy avocado ... pomegranate seeds flash bright red against the guacamole’s cilantro-flecked green."
You can find out how to do it by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Symphony No. 5 in B-flat major, Op. 100,
by Sergei Prokofiev
Scottish National Orchestra, Neeme Jarvi, conductor
Chandos 8450
The Recipe:It might take a little practice, but fresh, home-cooked blini can be quite a treat. Julia Kolker in Milwaukee runs the blog "Yulinka Cooks," and has fond memories of these Russian delicacies:
"When I was growing up, my mom made these on weekend morning when she was in the mood to cook. I still like blini for breakfast with jam and other sweet stuff, but they also make a good dinner when filled with a savory filling (filled blini are called blinchiki)."
Find out more by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Symphony No. 3, "A Pastoral Symphony,"
by Ralph Vaughan Williams
Philharmonia Orchestra, Sir Adrian Boult, conductor
EMI 573924
The Recipe:Cottage Pie is one of my favorite comfort foods, and as epicurious.com points out,
"This satisfying British staple is an excellent use for leftover mashed potatoes."
Get the recipe by clicking here.
Bon appetit and thanks for listening.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Symphony No. 4 by Bohuslav Martinu
Royal Scottish National Orchestra,
Bryden Thomson, conductor
Chandos 10316
The Recipe:OK, I know what you're thinking. Here we have a Czech composer, and a Scottish conductor leading a Scottish orchestra.
What are we doing on Cape Cod?
Well first of all, that's where Martinu wrote this symphony, and secondly this looks like a great recipe, featuring a wild rice and cranberry stuffing. See for yourself by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
