Die erste Walpurgisnacht, Op. 60
Bamberg Symphony Orchestra and Chorus,
Claus Peter Flor, conductor
RCA 67885
For All Hallows Eve we present this recipe from the storied region of Romania home to a legendary Count, among other things.
Ingredients like sauerkraut, paprika and caraway seeds give a hint of its Central European origins, while imparting a tang that complements the other ingredients.
Give it a whirl by clicking here.
Concerto for Violin No. 3 in E by Nicolo Paganini
Salvatore Accardo, violin; London Philharmonic,
Charles Dutoit, conductor
Deutsche Grammophon 437210
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 Grosse Pointe Fresh Farms Market
String Quartet in E flat, Op. 127
by Ludwig van Beethoven
Tokyo String Quartet
RCA 60975
This is one of those vegetarian dishes that even dedicated carnivores could learn to love.
And just imagine the seductive aromas of sauteing butter, onions, mushrooms and a splash of wine arising off the stove and wending their way throughout your home.
It's magic.
To add this splendid offering to your enjoyment of one of Beethoven's most profound compositions, just click here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
String Quartet No. 14 in D minor, D.810,
"Death and the Maiden,"
by Franz Schubert
Buffalo Philharmonic, JoAnn Falletta, conductor
Naxos 8.572051
According to globalgourmet.com, "Austria has one of the most transcultural cuisines in Europe," one example of which is this delicious Chocolate Hazelnut Pudding (which is quite a bit different from that stuff out of a box we're used to here in the States.)
Make your own by clicking here.
Guten appetit, and thanks for listening.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
Symphony No. 9 in D minor, "Choral,"
by Ludwig van Beethoven
Ruth Ziesak, soprano; Birgit Remmert, alto;
Steve Davislim, tenor; Detlif Roth, bass;
Swiss Chamber Choir; Tonhalle Orchestra Zurich
David Zinman, conductor
After one of the more successful WRCJ membership drives 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 Grosse Pointe Fresh Farms 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.
Serenade to Music
by Ralph Vaughan Williams
Northern Sinfonia of England,
Richard Hickox, conductor
EMI 573986
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 Atlantic. (Note the look of sublime satisfaction on the face of Chef Paul Felcyn, above.)
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.
Also note the handsome, professional chef's white version of our official WRCJ apron Paul's modeling. You can add one just like it (or one in navy if you prefer) to your culinary arsenal with a donation to 866-909-9725 or just by clicking here.
And thank you.
Konzertstuck, Op. 92, by Robert Schumann
Murray Perahia, piano;
Berlin Philharmonic, Claudio Abbado, conductor
Sony 64577
There are times when you look forward to spending time in the kitchen, working, crafting, experimenting in the pursuit of culinary ecstasy.
And then there are those other times when you just want something simple, no fuss, that everyone's guaranteed to like. Today's recipe is for those other times.It comes from the Schumann Family Favorite Recipes blog, and as they say right on the masthead:
"These recipes are tried and true, our favorites. There is not a single recipe on this blog that we haven't tasted for ourselves and love!"
Try this one yourself by clicking here.
Bachianas Brasileiras No. 5 by Heitor Villa-Lobos
Orchestre National de Radiodifusion Francaise,
Heitor Villa-Lobos, conductor
EMI 767 229
To accompany Villa-Lobos' paean to Bach and Brazil we offer this south of the border preparation of nearly everyone's favorite fish.
And with typical Brazilian flair, this unique concoction is zesty and irresistible.
Check it out by clicking here.
Night on Bald Mountain by Modeste Mussorgsky
Cincinnati Pops Orchestra, Erich Kunzel
Telarc 80189
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.
Molly Abraham, restaurant critic for The Detroit News and a contributor to Hour Magazine, once again stopped by the show Friday afternoon to help us raise some bucks for the station. As a thank you to our listeners she shared with us one of her latest hot restaurant finds. Here's the scoop:Melpomene Overture by George Chadwick
Detroit Symphony. Neeme Jarvi, conductor
Chandos 9439
George Chadwick was one of several composers, along with Amy Beach, Arthur Foote and Edward MacDowell, who could be considered part of the New England School of composers in America in the late 1800s.
So we've gone to his old neighborhood and consulted the Yankee Cookbook for today's rich and very flavorful recipe. Whether served up in individual ramekins, or just a single dish (a la Cottage Pie) here's an entree guaranteed to impress your guests.
You can check it out by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
Song of Democracy by Howard Hanson
Eastman Rochester Orchestra, Howard Hanson, conductor
Mercury 432008
Given the subject of Mr. Hanson's music, we wanted an appropriately patriotic recipe to complement it, and we think this one should do the trick.It's red, white and blue, very tasty, and as you can see from the photo, it just looks spectacular.
Get one started for yourself by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
Symphony No. 2, A London Symphony,
by Ralph Vaughan Williams
London Philharmonic, Sir Adrian Boult, conductor
EMI 573 924
If you've ever flown to London, you know navigating either of their massive airports can work up an appetite. Fortunately there are many fine opportunities to satisfy that yearning (and many others).Today's recipe comes from the Garden Restaurant at the Gatwick Hilton. and provides not only a creative take on the preparation of pork tenderloin, it goes well with vintage Vaughan Williams.
Check it out by clicking here.
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
The Protecting Veil by John Taverner
I Fiamminghi, Rudolf Werthen, conductor
Telarc 80487
Today is Thanksgiving Day in Canada, and regardles of which side of the border you happen to be on, this recipe could come in handy for the holidays.For Canadians, here's something you can do with all that leftover cranberry sauce.
For Americans, it can be a delicious and unusual dessert for our upcoming November banquet.
Get the scoop by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
Symphony No. 4 by Malcolm Arnold
National Symphony Orchestra of Ireland,
Andrew Penny, conductor
Naxos 8.553739
This strikes me as sort of a fish hash, and according to the BBC Good Food website, Kedgeree is:"The perfect breakfast if you've overindulged the night before - warm and comforting with a strong yet soothing seafood flavour."
You can start adapting it to your own palette by clicking here.
Symphonie Fantastique, Op. 14, by Hector Berlioz
Detroit Symphony, Paul Paray, conductor
Mercury 475 662
Time for a party.Aside from the delicious flavors of a quality cheese mingled with a good beer, the social aspects of fondue cuisine make this a fine selection for entertaining.
You can try this twist on an old favorite by clicking here.
And if you'd like to hear one of the great romantic symphonies in one of the world's finest concert halls performed by a superb orchestra, check out the Detroit Symphony's performances this weekend at dso.org.
Bon appetit, and thanks for listening.
Orchestral Suite No. 1, Op. 43, by Peter Ilyich Tchaikowsky
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 9676
Simple and delicious, this recipe is easy to prepare and a real crowd pleaser.
Serve it over rice, and with your favorite green vegetables for a very satisfying family dinner. You can get the details by clicking here.
Important Note: You'll notice the recipe specifies a baking temperature of 190 degrees Celsius; that's approximately 375 degrees Farenheit on most American ovens.
Piano Concerto No. 5 in E flat, Op. 73, "Emperor,"
by Ludwig van Beethoven
Rudolf Serkin, piano; New York Philharmonic,
Leonard Bernstein, conductor
Sony 92738
Today we're pleased to offer a recipe for Schwarzwälder Bratkartoffel (Black Forest Home Fries) from globalgourmet.com, where they describe this dish as containing"...all the elements of a delicious and satisfying Black Forest meal. The few ingredients called for here are still typically found in every kitchen in the region, and the dish comes together in no time."
Get the whole story (and recipe) by clicking here.
Guten appetit, and thanks for listening.
Piano Quintet in A minor, Op. 84, by Sir Edward Elgar
Bernard Roberts, piano; Chilingirian String Quartet
EMI 565 099
As described on the Joy Of Baking website,"This is a really nice tasting shortbread. It has a sandy texture and subtle almond flavor which comes from using three different types of flour; all purpose, rice, and almond flour (meal). These wedge-shaped shortbreads are also known as 'petticoat tails', named after the bell-hoop petticoats worn by court ladies in the 12th century."
This would be the perfect accompaniment to your own English high tea, and you can get started on it by clicking here.
