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The Music:Octet in F major, Op. 166, by Franz Schubert
Mozzafiato and L'Archibudelli Ensembles
Sony 66264
The Recipe:Here's one more appetizer for your Symphony Bowl entertaining.
These bite-sized morsels are accompanied by a flavorful tomato coulis for dipping. The combination is hard to resist. Just set them out and watch them disappear.
Get all the details by clicking here.
The Music:Symphony N. 4 in C Major by Franz Schmidt
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 9506
The Recipe:Next to Thanksgiving, there's nothing like a good Symphony Bowl party to bring out your favorite dishes for entertaining.
All this week, we'll be featuring some suggestions for your own gala, from appetizers to dessert.
Let's start off with a nice guac for your dipping pleasure from the epicurious.com website. Find out the details by clicking here.
The Music:Symphony No. 41 in C major, K.551, "Jupiter,"
by Wolfgang Amadeus Mozart
Boston Baroque, Martin Pearlman, conductor
Telarc 80624
The Recipe:To celebrate Wolfgang's birthday today, here's something light, something tasty (of course), and very popular:
"The cookies are absolutely outstanding. I have been making them since the recipe was published, and always get requests to make, and even sell them... they are extremely tender, and freezable too. you must try it."
See what all the buzz is about by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Symphony No. 1, Op. 55, by Sir Edward Elgar
London Philharmonic, Leonard Slatkin, conductor
RCA 60380
The Recipe:To complement the music of this quintessentially English composer, we went to that quintessential British institution, the BBC. There we found this inviting casserole.
As very succinctly described on the BBC Good Food website,
"This is just what you need on a cold night. Serve with creamy mashed potatoes."
So what are you waiting for? Click here and have at it.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:An English Mass by Herbert Howells
Julie Kennard, soprano; John Mark Ainsley, tenor;
Royal Liverpool Philharmonic Choir and Orchestra,
Vernon Handley, conductor
Hyperion 66488
The Recipe:Today's offering comes from Herbert Howells' old stomping grounds in Gloucestershire and is their version of Welsh rarebit. Here's how they describe it on the River Cottage website:
"Food and drink are combined for a filling snack that was once served after the meat or poultry course of the evening meal at posting houses and inns. It would, of course, be served with more ale."
You can get the recipe by clicking here, but please, eat responsibly.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Sextet for Strings, Op 36, by Johannes Brahms
Amadeus Quartet, plus Cecil Aronowitz, viola; William Pleeth, cello
Deutsche Grammophon 474358
The Recipe:As you'll see when you click here for the recipe, there's a lot more to this than just some broth and a few lentils.
It gets cold in northern Germany, just like it does here, and winter soups are expected to be hearty, just like this.
Guten appetit, and thanks for listening.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Symphony No. 3 in B minor by Rutland Boughton
Royal Philharmonic Orchestra, Vernon Handley, conductor
Helios 55019
The Recipe:Think of this as an English version of the ever-popular pecan pie, but with walnuts.
And judging by the comments on the allrecipes.com website, it's got a lot going for it, comments like, "...a fantastic recipe...so easy to make...turned out beautifully," and one of my favorites, "quick and easy!"
Check it out by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music: Symphony No. 1 by Walter Piston
Louisville Orchestra, Jorge Mester, conductor
Albany 044
The Recipe:
Mr. Piston is one of our New England composers, born in Rockland Maine, where Yankee pot roast is a familiar dinner table offering.
Couple this with yesterday's recipe for Amsterdam mashed potatoes, and you've got one hearty table of comfort food.
Find the recipe by clicking here.
The Music:Symphony No. 5 in B flat, Op. 100,
by Sergei Prokofiev
Concertgebouw Orchestra of Amsterdam,
Vladimir Ashkenazy, conductor
Decca 470 528
The Recipe:Here's a zesty twist to your mashed potatoes. As described on the home cooking page of about.com, "it may seem an unlikely combination, but mashed potatoes marry beautifully with sauerkraut and onions in this creamy side dish."
Come on, give it a try by clicking here.
Smakelijk eten, and thanks for listening.
The Music:Symphony No. 3 by Howard Hanson
Seattle Symphony, Gerard Schwarz, conductor
Naxos 8.559702
The Recipe:Howard Hanson was born in Wahoo, Nebraska, where this local delicacy is so popular it's inspired chains of restaurants across the state.
Runzas bear a striking resemblance to that Yooper delight, pasties, which, like Howard Hanson's parents, emigrated to the U.S. from Scandinavia. This recipe comes from the Sweet & Saucy blog, "The culinary diary of a modern Mrs."
The signature ingredients of a runza are ground meat, onions and shredded cabbage, though variations abound. And using frozen pre-packaed bread dough can significantly simplify the process.
You can get a batch started by clicking here.
The Music:Violin Concerto in G minor, Op. 80,
by Samuel Coleridge-Taylor
Anthony Marwood, violin; BBC Scottish Symphony,
Martyn Brabbins, conductor
Hyperion 67420
The Recipe:Samuel Coleridge-Taylor was an English composer, but the Creole heritage on his father's side of the family afforded us an opportunity that was just too good to pass up.
Try this hearty gumbo from epicurious.com and see if after just one bowl your Zydeco side starts to come out.
You can get things moving by clicking here.
The Music:Piano Concerto No. 20 in D minor, K. 466,
by Wolfgang Amadeus Mozart
London Symphony Orchestra,
Andre Previn, pianist and conductor
The Recipe:Wolfgang himself no doubt polished off more than a plate or two of these. Here's how today's recipe is described on the About.com site:
"Few foods are more evocative of Austrian cuisine than the humble Wiener Schnitzel, or Viennese Cutlet. As with many simple recipes, the quality of the ingredients are what will make or break your experience with this golden fried treat.
"Eating it fresh is also important; this is not a dinner which gets better the next day."
Of course if you make it right, there won't be any leftovers anyway. Get the details by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:A Solway Symphony by Sir John Blackwood McEwen
London Philharmonic Orchestra,
Alasdair Mitchell, conductor
Chandos 9345
The Recipe:Today we answer the question, what the heck is Cock-a-Leekie soup, anyway? (with a little help from the Great Chicken Recipes website):
"A delicious winter-warming chicken soup from Scotland...with chicken, leeks and prunes and is almost a stew. The prunes add a rich, deep flavor. If your children" (of whatever age) "don't like the prunes, you can remove them (the prunes, not the children) before serving."
Come on, give it a try, by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Orpheus, by Igor Stravinsky
Royal Concertgebouw Orchestra, Neeme Jarvi, conductor
Chandos 10193
The Recipe:We don't know if Orpheus encountered anything like this recipe on his trip to the Underworld, but there's a reason they call this "Hellfire" chili.
If you've never worked with raw chilis before, you should know that they contain oils that can be quite irritating, especially if you happen to accidentally rub your eyes after handling them, for example. Some cooks with sensitive skin would be advised to wear gloves while handling them.
However, don't let that deter you from trying this zesty concoction from allrecipes.com. You can light the fire by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Symphony No 2 in D, Op 73, by Johannes Brahms
New York Philharmonic, Leonard Bernstein, conductor
Sony 47537
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:Octet for Strings in E flat, Op 20,
by Felix Mendelssohn
Hausmusik London
Virgin 561809
The Recipe:To go with the young Mendelssohn's brilliant Octet, I wanted to find something a little different for a hook.
So how about this? Since Felix used eight intruments for his masterpiece, here's a delicious recipe using only eight ingredients.
Start your own masterpiece by clicking here.
