skip to main |
skip to sidebar
The Music:Symphony No. 4 by Sir Arnold Bax
BBC Philharmonic Orchestra, Vernon Handley, conductor
Chandos 10122
The Recipe:Yes, we know the correct term for these tasty medallions of tuber goodness is "boxty" but in honor of Sir Arnold we've taken a wee bit of artistic license.
This recipe could provide a splendid accompaniment to your Sunday brunch, next to your scrambled eggs, fresh fruit and bottomless mimosas. Give it a try by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:
A Symphony of San Francisco by Meredith Wilson
Moscow Symphony Orchestra,
William T. Stromberg, conductor
ECM 1277
The Recipe:To accompany Meredith Wilson's love letter to San Francisco, here's a classic seafood stew from the City by the Bay.
Of course the key to success here is getting the freshest ingredients possible, so a first-class seafood market is a must. But oh, what joys await your due diligence.
See what it's all about by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:
Symphony in F-sharp, Op. 40,
by Erich Wolfgang Korngold
Philadelphia Orchestra, Franz Welser-Most, conductor
EMI 556 169
The Recipe:
OK, so maybe it's a little obvious to play off the guy's name, but at least we didn't spell "corn" with a "k."
And besides, with the lobster and bacon, this really sounds delicious.
Give it a try by klicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:
Still Life at the Penguin Cafe by Simon Jeffes
BBC Concert Orchestra, Barry Wordsworth, conductor
London 425 218
The Recipe:
We figured a penguin recipe wouldn't go over big, so instead we went after the still life.
After you've created your masterpiece on canvas, you might as well do something with the fruit that inspired it. This recipe is simple, healthy and tasty, three things that make it a winner.
Get the details by clicking here.
The Music:Enigma Variations, Op. 36, by Sir Edward Elgar
London Philharmonic, Leonard Slatkin, conductor
RCA 68087
The Recipe:To accompany Sir Edward's famed Enigma Variations we offer Meatloaf Surprise.
OK, you're underwhelmed, but before you click off to someplace else, give it a chance. What you do is basically prepare a "normal" meatloaf, but instead of plopping it onto a dish in a mound, you prepare it like a jelly roll, with shredded hash browns seasoned with Parmesan as the surprise inside.
Astonish your friends by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Symphony No. 3 in C minor, Op. 78, "Organ,"
by Camille Saint-Saens
Marcel Dupre, organ; Detroit Symphony Orchestra,
Paul Paray, conductor
Mercury 475 6268
The Recipe:
This one comes from Jacques Pépin: Fast Food My Way on the Create TV service on Channel 56.3. This is a meaty stew that improves on the original version from the southwest of France by condensing a process that normally would take hours into just half an hour.
How does Jacques do it? Click here to find out.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.
The Music:
Parsifal, Symphonic Excerpts, by Richard Wagner
Stuttgart Radio Symphony, Roger Norrington, conductor
Hanssler 93119
The Recipe:
Today, something special for Herr Wagner's birthday.
The flavors of cherry and chocolate go so well together, and the best news is this spectacular cake is a lot easier to make than it looks.
Dazzle your guests by clicking here.
The Music:
Concerto for Piano and Violin in D major
by Felix Mandelssohn
Alain Lefevre, piano; David Lefevre, violin;
London Mozart Players, Matthias Bamert, conductor
Analekta 29283
The Recipe:
This one has been floating around Leipzig since at least the 1800s and works well as either an accompaniment or main course.
"Allerei" translates approximately to "pot-pourri," and is a colorful blend of mixed vegetables. Get the scoop by clicking here.
The original recipe adds crayfish and dumplings, and for that heartier version, you can click here.
The Music:La Boutique Fantasque by Ottorino Respighi
BBC Philharmonic Orchestra, Gianandrea Noseda, conductor
Chandos 10081
The Recipe:In my old neighborhood we called these pierogies.
This Italian variation uses some ricotta and the chocolate/hazelnut spread Nutella as a filling to make an irresistible batch of "mezza lune," or "half moons," for dessert. To see the recipe, just click here.
Buon appetito, and thanks for listening.
The Music:Piano Concerto in E minor by Nino Rota
Massimo Palumbo, piano; I Virtuosi Italiani,
Marco Boni, conductor
Chandos 9681
The Recipe:As Deborah Mele writes on the Italian Food Forever website,
"This is one of those easy recipes that are great for entertaining because the pears turn a gorgeous jewel color when poached, creating a great presentation."
Get the details by clicking here.
Buon appetito, and thanks for listening.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:
The Bourgeois Gentleman Suite, Op. 60, by Richard Strauss
Staatskapelle Orchestra Dresden, Rudolf Kempe, conductor
EMI 573 614
The Recipe:
I don't know if mac 'n' cheese qualifies as bourgeois, but I'll bet there are gentleman in your life who will definitely warm up to this dish.
And how can you go wrong with comfort food anyway? Give it a try by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:
Incidental Music to The Ruins of Athens, Op. 113
by Ludwig van Beethoven
New York Choral Artists, Orchestra of St. Luke's
Dennis Russell Davies, conductor
The Recipe:
At the opening of Beethoven's music for The Ruins of Athens, the chorus sings:
Daughter of Mighty Zeus! Awake!
Her name resounds!
The years of wrath are past!
We are reconciled!
Funny how a warm, fragrant serving of home-made moussaka can evoke similar feelings of joy.
Try it yourself by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Suite for Orchestra No. 3, Op. 55,
by Peter Ilyich Tchaikowsky
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 9676
The Recipe:Alert the media! We've found yet another variation of meatloaf. This one comes from someone who came across this Russian version while travelling abroad:
"One of my Russian interpreters invited me to dinner one night and she served this one. It was so good I immediately had her translate the recipe. I've tried it here in the U.S. and it's just as good. Makes excellent meatloaf sandwiches!"
You can try it out yourself by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:Miserere, Op.44, by Henryk Gorecki
Chicago Symphony Chorus & Chicago Lyric Opera Chorus, John Nelson, conductor
Nonesuch 79348
The Recipe:It's pretty hard to think of Polish cooking without pierogi. And the best ones are of course homemade.
They're not as hard to make as you might think (my younger brother can do them) and your guests will be amazed.
Find the particulars by clicking here.
Smacznego, and thanks for listening.
The Music:
Piano Quintet in G minor, Op. 30, by Sergei Taneyev
Deutsche Grammophon 4775419
The Recipe:
Just in time for Mother's Day, here's a special dessert for the coffee-loving Mom(s) in your life.
Granita is an Italian confection made by scraping the frozen ingredients with a fork to make a sort of snow.
Garnished with some whipped cream and chocolate curls, it could be just the thing to top off that dinner you're making for Mother.
Get the scoop by clicking here.
The Music:Symphony No. 4 in E minor, Op. 98, by Johannes Brahms
London Philharmonic, Wolfgang Sawillisch, conductor
EMI 575502
The Recipe:Johannes Brahms was a Hamburger, that is to say, not a grilled patty of ground beef, but someone who was born in Hamburg, Germany.
But when one goes on a search for "Hamburg Recipes" well, you can imagine what turns up. Today we decided not to fight it and present this zesty version of the kind of hamburger you serve for lunch (as opposed to a native of the north German city on the Elbe river).
Get cooking by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:
The Spider's Banquet by Albert Roussel
Royal Scottish National Orchestra,
Stephane Deneve, conductor
Naxos 8.572243
The Recipe:
Roussel's ballet is all about the drama of the insect life in a garden.
Today's recipe is payback for those scary spiders. If you can't beat 'em, eat 'em!
Get the lowdown on this whimsical treat by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:
Metropolis Symphony by Michael Daugherty
Baltimore Symphony, David Zinman, conductor
Argo 452 103
The Recipe:
It's well-known that cities have certain characteristic dishes they claim as their own.
In Philadelphia it's cheesesteaks, in Detroit it's coneys. In Baltimore, home of the orchestra playing today's Midday Entree, it's crabcakes.
And if you'd like to know how to make them, just click here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
The Music:
Coppelia Suite by Leo Delibes
San Francisco Ballet Orchestra, Martin West, conductor
Reference Recordings 125
The Recipe:
Time for a creative dessert for all the prima ballerinas (and their partners) in your entourage.
The cake itself is easy, and while the fabrication of these confections takes a bit of work, the results are sure to get a rise out of your guests.
You'll find all the instructions you need by clicking here.
This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market
