The Well-Tempered Wireless

Symph Bowl Tailgate Party: Chipotle and Corn Guacamole

2012-01-30T09:22:00.003-05:00

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.

Midday Entree: Viennese Almond Crescents

2012-01-27T09:57:00.003-05:00

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

Midday Entree: English Chicken and Mushroom Puff Pie

2012-01-26T10:26:00.003-05:00

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

Midday Entree: Gloucester Cheese and Ale

2012-01-25T09:51:00.004-05:00

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

Midday Entree: German Lentil Soup

2012-01-24T10:02:00.003-05:00

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

Midday Entree: English Walnut Pie

2012-01-23T10:12:00.002-05:00

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

Midday Entree: Yankee Pot Roast

2012-01-20T09:47:00.003-05:00

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.

Midday Entree: Amsterdam Mashed Potatoes

2012-01-19T10:05:00.001-05:00

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.

Midday Entree: Nebraska Runzas

2012-01-18T09:58:00.003-05:00

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.

Midday Entree: Chicken & Sausage Gumbo

2012-01-17T10:05:00.003-05:00

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.

Midday Entree: Wiener Schnitzel

2012-01-13T09:49:00.003-05:00

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

Midday Entree: Cock-a-Leekie Soup

2012-01-12T10:01:00.007-05:00

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

Midday Entree: Habanero Hellfire Chili

2012-01-11T09:50:00.004-05:00

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

Midday Entree: Kasseler Rippchen

2012-01-10T10:04:00.001-05:00

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

Midday Entree: Deep Dish Brownies

2012-01-09T10:02:00.004-05:00

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.

Midday Entree: Italian Christmas Eve Pasta

2011-12-23T09:16:00.003-05:00

The Music:

Gloria in D, R 589
by Antonio Vivaldi
Liszt Ferenc Chamber Orchestra,
Ferenc Szekeres, conductor
Brilliant 92389

The Recipe:

This pasta dish is traditional Italian Christmas fare, but as they say at inmamaskitchen.com,

"I serve this pasta dish now on any occasion, year-round. Like my grandmother says, 'Eat! No matter what happens, eat and enjoy'."

Get the lowdown by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.

Midday Entree: Chocolate Mint Truffles

2011-12-22T09:31:00.006-05:00

The Music:

A Carol Symphony by Victor Hely-Hutchinson
City of Prague Philharmonic, Gavin Sutherland, conductor
Naxos 8.557099

The Recipe:

Among the many delights one encounters visiting friends and relatives during the holidays is an assortment of festive cookies to snack on before and/or after the main event.

And whatever your current repertoire, these classy, tasty homemade morsels we found at tasteofhome.com should be a welcome addition to your entertaining menu.

Get the lowdown by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.

Midday Entree: Figgy Pudding Flambe

2011-12-21T09:51:00.006-05:00

The Music:

The First Nowell, A Nativity Play
by Ralph Vaughan Williams
Joyful Company Singers; City of London Sinfonia,
Richard Hickox, conductor
Chandos 10385

The Recipe:

OK, it doesn't have to be flaming, but just imagine this traditional British Christmas delicacy making its way to your table with that brandy-fueled bluish flame hovering above it. Check it out by clicking here.

Bon appetit, and thanks for listening.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.

Midday Entree: Holiday Honey Cake

2011-12-20T10:07:00.004-05:00

The Music:

Messe de Minuit pour Noel by Marc-Antoine Charpentier
Les Arts Florissants, William Christie, conductor
Erato 85820

The Recipe:

'Tis indeed the season, for sweet and tasty treats at the end of a fine meal, that is. And here's another one that caught our eye on the epicurious.com website.

For whatever holiday you're celebrating, this delicious Honey Cake will be a welcome addition to your dessert table.

To view the recipe just click here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.

Midday Entree: Pulled Brisket Sliders

2011-12-19T10:19:00.005-05:00

The Music:

Oratorio de Noel, Op. 12, by Camille Saint-Saens
Holy Cross Choir, Dresden; Dresden Philharmonic,
Martin Flamig, conductor
Capriccio 10216

The Recipe:

With slightly more than 24 hours to Hanukkah, we suggest this clever concoction from epicurious.com and Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California.

Spicy and flavorful, these little morsels of briskety goodness could be just the thing to perk up your holiday entertaining.

Let the fun begin by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.

Midday Entree: Mama Beethoven's Meatloaf Surprise

2011-12-16T08:51:00.007-05:00

The Music:

Scherzo from Symphony No. 9 in D Minor
by Ludwig van Beethoven
Cleveland Orchestra, George Szell, conductor
Sony 46533

The Recipe:

OK, so maybe this isn't exactly one of Mama Beethoven's favorite recipes, but it is possible she may have served little Ludwig meatloaf once in a while. And it's a safe bet if she ever sampled this version she sure would have been surprised.

So to honor Herr Beethoven's birthday we offer this entree that is sure to delight any meat and potatoes gourmand.

Oh, and the surprise? Rolled up in the meatloaf are hashbrowned potatoes. How about that?

Astonish your family by clicking here.

Midday Entree: Eve Archinal's Linzer Torte

2011-12-15T08:28:00.006-05:00

The Music:

String Quintet in C major, D 956, by Franz Schubert
Heinrich Schiff, cello; Alban Berg Quartet
EMI 566 942

The Recipe:

Every once in a while the recipe comes to us.

Such is the case with today's Linzer Torte, for which we can thank listener Eve Archinal, who went way above and beyond by providing not only the recipe, but the delicious demonstration of her baking prowess shown below.

Here's Eve's authentic Austrian recipe for Linzer Torte:

2 1/2 cups flour
2 cups finely chopped nuts (use any, or mix walnuts, hazelnuts, almonds or pecans)
1 1/4 cups unsalted butter
1 1/4 cups sugar
3 large eggs; reserve a little beaten egg to brush top of torte
1 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon baking powder
1 cup raspberry jam

You'll need a 1-inch springform pan; oven preheated to 350 degrees F.

Mix dry ingredients including spices; set aside.

In a large bowl, beat butter and sugar with electric mixer. Beat in eggs one at ba time. Stir in flour and nut mixture until well blended. Dough will be soft and a little sticky. Set aside 1 cup of batter to use for lattice top.

Spread remaining batter in bottom of springform pan. Spoon raspberry jam on top and spread evenly.

On floured board, shape reserved batter into strips to cover the jam with a lattice. Brush lightly with reserved beaten egg.

Bake on center rack for 45 minutes. After torte cools, dust with powdered sugar.

For best results bake torte 2 days before serving so the flavors can blend.

Enjoy with a cup of coffee. You might want to try a dollop of whipped cream on your coffee, just like they do in Austria.

Midday Entree: Winter Squash Bisque

2011-12-14T03:04:00.000-05:00

The Music:

Symphony No. 1 in g, Op. 13 "Winter Dreams,"
by Peter Ilyich Tchaikovsky
London Symphony Orchestra, Igor Markevitch, conductor
Philips 446148

The Recipe:

Start out with a nice butternut squash, peeled and chopped.

Add some cider, cinnamon, miscellaneous chopped vegetables and a few other choice ingredients and you've got a powerful antidote to the winter blahs.

To see all the particulars, click here.

Midday Entree: Holiday Wassail

2011-12-13T09:31:00.003-05:00

The Music:

Hodie, A Christmas Cantata, by Ralph Vaughan Williams
Elizabeth Gale, mezzo-soprano; Robert Tear, tenor;
Stephen Roberts, baritone; Choristers of St. Paul's Cathedral;
London Symphony Orchestra, Richard Hickox, conductor
EMI 135 314

The Recipe:

A piping cup of wassail this time of year has a very long history indeed, going back to Beowulf and beyond.

This recipe is a good one for entertaining, because it's very easy to make, tastes great, and can simmer for hours on a stovetop or in your slow cooker throughout your holiday get togethers. In fact it actually gets better the longer it cooks.

Get it started by clicking here.

Midday Entree: Japanese Sesame Seared Tuna

2011-12-12T00:51:00.000-05:00

The Music:

Piano Concerto, Memo Flora, Op. 67,
by Takashi Yoshimatsu
Kyoko Tabe, piano; Manchester Camerata,
Sachio Fujioka, conductor
Chandos 9652

The Recipe:

Healthy, tasty and there are those who swear it tastes just like steak. Here's what NewOrleansGiglet had to say about it on the allrecipes.com website:

"Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna."

It's also interesting to see how many of the reviewers mention what a hit this recipe is with their kids (once they give it a try). Check it out by clicking here.

Midday Entree: Santa Bread

2011-12-09T09:39:00.005-05:00

The Music:

Santa Claus, A Christmas Symphony, by William Henry Fry
Royal Scottish National Orchestra, Tony Rowe, conductor
Naxos 8.559057

The Recipe:

Now here's something that's guaranteed to make a spectacular impression on your holiday table. It comes from Vicki Melies in Glenwood, Iowa via the Taste of Home website.

Says Vicki,

"A friend of mine shared this fun idea. She made it with purchased frozen dough, and I use a family recipe. The finished loaf looks complicated, but it's actually simple to create."

Ready to dazzle your guests? OK then; just click here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.

Midday Entree: Finnish Spoon Cookies (Lusikkaleivat)

2011-12-08T09:13:00.003-05:00

The Music:

Symphony No. 5 in E flat, Op. 82, by Jean Sibelius
Gothenburg Symphony Orchestra, Neeme Jarvi, conductor
BIS 222

The Recipe:

Christmas time is cookie time, and here's a Finnish version of the kind of jam cookie that is found in one form or another in so many cultures.

Nothing too exotic here, just common ingredients with a tangy layer of jam between the cookie layers. Click here for the recipe.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.

Midday Entree: Turkish Zucchini Fritters

2011-12-07T09:42:00.005-05:00

The Music:

Violin Concerto No. 5 in A major, K. 219, "Turkish
by Wolfgang Amadeus Mozart
Yehudi Menuhin, violin; Bath Festival Orchestra
EMI 767 310

The Recipe:

Today to accompany Wolfgang's Turkish concerto we present a vegetarian dish from the Middle East.

As described on the Food.com website,

"It couldn’t be simpler to make, but you can dress it up with optional garnishes of black olives, tomatoes, or hard-boiled egg. Serve alone or with a creamy garlic-lemon yogurt sauce for a perfect complement to any spicy or grilled foods that call for a cooling accompaniment."

You'll find the recipe by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.

Midday Entree: Polish Beer Sausage

2011-12-06T09:27:00.002-05:00

The Music:

Symphony No. 3, Op. 38, Symphony of Sorrowful Songs,
by Henryk Gorecki
Dawn Upshaw, soprano; London Sinfonietta,
David Zinman, conductor
Nonesuch 79282

The Recipe:

Are you a meat and potatoes person? Then this could be right up your alley. As described by D.J. Ness on the allrecipes website:

"...the beer broth is nothing short of amazing. I like to use whatever is in the fridge. Ales, lagers, and wheat brews work best. Did I mention this is an incredibly easy, one-pot dish that kids love? Hope you like it!"

Just remember, as with all recipes, to use the best quality ingredients you can find. Get the particulars by clicking here.

Smacznego, and thanks for listening.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.

Midday Entree: Blackened Tuna Steaks with Mango Salsa

2011-12-05T09:26:00.004-05:00

The Music:

Les Demoiselles de la Nuit by Jean Francaix
Ulster Orchestra, Thierry Fischer. conductor
Hyperion 67489

The Recipe:

The title of today's musical entree translates as "The Ladies of the Night," but it's not what you might be thinking.

This is a ballet for a couple of cats.

So what more appropriate accompaninent to our feline friends than these alluring tuna steaks, on a bed of tangy mango salsa?

Get all the particulars by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market.

Midday Entree: Steak Balmoral

2011-12-02T11:34:00.001-05:00

The Music:

A Hebridean Symphony by Granville Bantock
Royal Philharmonic Orchestra, Vernon Handley, conductor
Hyperion 66450

The Recipe:

Venturing into the world of Scottish cuisine can be quite an adventure. For example, today's offering originated in a restaurant known as The Witchery, in a very romantic hotel just around the corner from Edinburgh castle.

Intriguingly, it's in a building where the "Old Hell Fire Club" held their meetings, which may explain the "carefully set it alight" portion of the recipe (and please, do be careful!).

For the complete lowdown, click here.

Midday Entree: Cioppino (Seafood Stew)

2011-12-01T10:07:00.004-05:00

The Music:

Harmonium by John Adams
San Francisco Symphony Orchestra and Chorus,
Edo de Waart, conductor
ECM 1277

The Recipe:

To accompany the work John Adams wrote to open the then new home of the San Francisco Symphony, 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.

Midday Entree: Lancashire Hot Pot

2011-11-30T09:42:00.005-05:00

Belshazzar's Feast by Sir William Walton

Sherill Milnes, baritone;
Royal Scottish National Orchestra and Chorus,
Sir Alexander Gibson, conductor
Chandos 241-10

The Recipe:

Here comes a simple but hearty dish from Sir William's Lancashire stomping grounds.

Lamb is a traditional ingredient, but leftover roast beef works well, too. And particularly during the frosty nights ahead, this could be just the thing to ward off a wintry chill.

Start the ball roling by clicking here.

Midday Entree: Polenta Lasagna

2011-11-29T10:06:00.003-05:00

The Music:

Pope Marcellus Mass, by Pierluigi Palestrina
Tallis Scholars, directed by Peter Philips
Philips 462 862

The Recipe:

It occurred to us you might be ready for something a bit different, hence today's vegetarian recipe for Polenta Lasagna from Cooking Light.

This recipe uses polenta instead of the traditional lasagna pasta as well as several other smart substitutions so you can have all the fun without the guilt.

Get it started by clicking here.

Buon appetito, and thanks for listening.

Midday Entree: Cannoli Napoleon

2011-11-28T09:36:00.002-05:00

The Music:

Mass for Six Voices, "In illo Tempore,"
by Claudio Monteverdi
The Sixteen, Harry Christophers, director
Helios 55145

The Recipe:

From the picture you can see these are not your ordinary cannoli. But they sure are good.

The recipe comes from Lidia's Italy, one of the many how-to shows on Create TV, which can be seen in the Detroit area on Channel 56.3.

Get the details by clicking here.

Midday Entree: Pumpkin Gooey Butter Cakes

2011-11-23T09:25:00.004-05:00

The Music:

Americana Symphony by Mark O'Connor
Baltimore Symphony, Marin Alsop, conductor
OMAC 12

The Recipe:

One more dessert suggestion before Thanksgiving, and we were tipped off to this one by listener and former colleague Elizabeth Weigandt.

The name alone can get your juices flowing. And if you're tired of pumpkin, you'll see how easily this basic recipe can be modified into a pineapple or banana or peanut butter gooey cake.

Get things going by clicking here, and Happy Thanksgiving to you and your family from WRCJ.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Pilgrim Pies

2011-11-22T10:29:00.004-05:00

The Music:

The Prince of the Pagodas Suite, Op. 57, by Benjamin Britten
BBC Symphony, Leonard Slatkin, conductor
Chandos 10111

The Recipe:

Time to freshen the old Thanksgiving dessert table? How about Pilgrim Pies? Here's how Family Fun Magazine describes them:

"If you think good old whoopie pies just can't be improved upon, just wait until you try these: pumpkin cookies filled with fluffy cream cheese frosting. They're guaranteed to be a popular new addition to your standard Thanksgiving dessert offerings."

Works for me. Get the scoop by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Chocolate Pixie Cookies

2011-11-21T10:07:00.008-05:00

The Music:

The Fairy Queen by Henry Purcell
Le Concert des Nations, Jordi Savall, conductor
Auvidis 8583

The Recipe:

To accompany Purcell's Fairy Queen we suggest these delectable Pixie confections.

See all the magic words by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Irish Potato Pancakes (Boxty)

2011-11-17T09:52:00.002-05:00

The Music:

Piano Concerto No. 3 in E flat by John Field
Miceal O'Rourke, piano; London Mozart Players,
Mathias Bamert, conductor
Chandos 9495

The Recipe:

This is simply a Gaelic version of potato pancakes, and no self-respecting Irish cook would be left without a good boxty recipe in their repertoire.

Try this one by clicking here.

Ith do ler, and thanks for listening.

Midday Entree: Soothing Sweet Potato Soup

2011-11-16T10:18:00.005-05:00

The Music:

Symphonia Serena by Paul Hindemith
Leipzig Gewandhaus Orchestra,
Herbert Blomstedt, conductor
Decca 475 264

The Recipe:

With the holiday season looming, there's a very good chance there are two things you'll soon have in your household. One is sweet potatoes; the other is stress.

And if that's true, today's recipe could come in handy, because it uses the former, along with some special herbs, to reduce the latter.

See for yourself by clicking here.

Midday Entree: Easy Beef Stroganoff

2011-11-15T10:21:00.003-05:00

The Music:

Cello Sonata in G minor, Op. 19,
by Sergei Rachmaninoff
Truls Mork, cello;
Jean-Yves Thibaudet, piano
Virgin 545 119

The Recipe:

This is the kind of thing you can throw together on short notice. As described on the RecipeZaar website,

"This is wonderful when you have family that is always late. You can put almost anything you have in your kitchen in it and it will still come out okay."

Of course they haven't seen what I have in my kitchen, but never mind that.

Get the lowdown by clicking here.

Midday Entree: Brooklyn Blackout Cake

2011-11-14T10:10:00.001-05:00

The Music:

Symphony No. 3 by Aaron Copland
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 9474

The Recipe:

Ebinger's was a legendary bakery in Brooklyn that, according to recipelink.com, was

"renowned for the purity of its ingredients, the sparkling cleanliness of its stores, and the deep chocolatiness of this cake. Even though the last Ebinger's finally closed in 1972, some devotees kept Blackout Cakes in their freezers for years afterward."

But you can make a fresh one of your own by clicking here.

Midday Entree: Crème Copeaux de Boeuf (Creamed Chipped Beef on Toast)

2011-11-11T09:05:00.004-05:00

The Music:

Missa in Tempore Belli in C, "Paukenmesse,"
by Franz Joseph Haydn
Monteverdi Choir, English Baroque Soloists,
John Eliot Gardiner, conductor
Philips 475 101

The Recipe:

It's a Veteran's Day tradition here at WRCJ to present this recipe from our senior consulting engineer, who, as CPO Stephen Johnson, served aboard the USS Iowa (BB-61).

The first time we offered it, we were, much to our surprise, inundated with inquiries from veterans who actually like "S.O.S." as it's sometimes referred to in the service.

CPO Johnson’s Creamed Chipped Beef on Toast

2 tablespoons butter or margarine
1/2 cup sliced mushrooms
1 package dried beef (2.5-ounce), chopped
2 tablespoons flour
1 1/3 cups milk
1/2 teaspoon Worcestershire sauce
1 dash cayenne pepper
Buttered toast points, or English muffins

In skillet, sauté mushrooms in butter till tender. Add beef and cook until heated through.

Stir flour into mixture; add milk. Cook and stir until thickened and bubbly. Add Worcestershire sauce and pepper.

Spoon over toast.

Anchor’s aweigh, and thanks for listening!

Some useful links for veterans, and those who care about them:

Piquette Square for Veterans (313) 874-7014

John D. Dingell VA Medical Center (313) 576-1000

Veterans of Foreign Wars (VFW)

Disabled American Veterans (877) 426-2838

Vietnam Veterans of America (800) VVA-1316

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Georgian Cheese Bread

2011-11-10T09:16:00.002-05:00

The Music:

Piano Concerto No. 1 in B-flat minor, Op. 23,
by Peter Ilyich Tchaikowsky
Vladimir Ashkenazy, piano; London Symphony,
Lorin Maazel, conductor
London 417750

The Recipe:

As described on epicurious.com,

"In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is the firm but creamy salted cow's-milk cheese called sulguni. A blend of Havarti and mozzarella will give you a similar velvety texture."

Looks delicious. Try it out yourself by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Anti-Anxiety Soup

2011-11-09T09:29:00.004-05:00

The Music:

Symphony No. 2, "The Age of Anxiety," by Leonard Bernstein
Marc Andre Hamelin, conductor; The Ulster Orchestra, Dmitry Sitkovetsky, conductor
Hyperion 67170

The Recipe:

Carrot and Parsnip Soup, from getanxietyhelp.com, where they tell us,

"This super anti anxiety soup is jam packed full of goodness to boost your immune system, provide antioxidant protection and boost your mood.

"The active ingredients to do this are: Onion - a natural antibiotic, Celery which is a traditional soother, Parsnip which releases energy slowly to prevent mood swings, Carrots which lower your blood cholesterol, Thyme is a natural antiseptic, Parsley gives antioxidant protection and Black pepper which can increase the absorption of vitamin B."

Get the specifics by clicking here.

Bon appetit, and thanks for listening.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: English Plum Pudding

2011-11-08T09:48:00.006-05:00

The Music:

Original Score from David Lean's
Oliver Twist by Arnold Bax
BBC Philharmonic,
Rumon Gamba, conductor
Chandos 10126

The Recipe:

Who can forget it:

"Please Sir, I want more."

Well that's what your guests will be saying after they've tried this excellent English plum pudding, brought to the table in a glorious flaming halo of cognac sauce.

Get the process started by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Rum Wet Nelly (Bread Pudding Pie)

2011-11-07T09:25:00.005-05:00

The Music:

Piano Concerto No. 2 by William Alwyn
Howard Shelley, piano; London Symphony,
Richard Hickox, conductor
Chandos 9935

The Recipe:

Think good English bread pudding, dotted with golden raisins that have been soaked overnight in rum.

Now think of it in a nice flaky pie crust, still warm from the oven.

Finally, imagine it on a plate, garnished with some fresh fruit, next to a fresh cup of your favorite brewed beverage.

Think that'll work? Then let's get cracking, by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Bohemian Pork Chops

2011-11-04T09:08:00.003-04:00

The famed English horn solo from Dvorak's New World Symphony

The Music:

Symphony No 9 in e, Op 95 "From the New World"
by Antonin Dvorak
Berlin Philharmonic Orchestra,
Rafael Kubelik, conductor
Deutsche Grammophon 463 148

The Recipe:

Picture this: succulent chops resting on a bed of sauerkraut, their flavorful juices mingling with the applesauce, ginger and diced onion of your bechamel sauce.

Sound good?

You can turn this picture into reality by clicking here.

Midday Entree: English Shortbread

2011-11-03T09:25:00.004-04:00

The Music:

Magnificat, by John Rutter
Patricia Forbes, soprano; Cambridge Singers;
City of London Sinfonietta, John Rutter, conductor
Collegium 504

The Recipe:

I suppose you could make a case that almost any cookie could fall into the category of "comfort food." But there is something special about the texture and buttery flavor of shortbread that takes you back to a simpler time and place.

Home made shortbread is even better and this recipe is simple, takes only a few ingredients and is guaranteed to put a smile on your face. You can get the happiness rolling by clicking here.

Midday Entree: Viennese Schinkenfleckerln (Ham Pasta)

2011-11-02T09:40:00.003-04:00

The Music:

Nelson Mass by Franz Joseph Haydn
English Baroque Soloists and Monteverdi Choir,
John Eliot Gardiner, conductor
Philips 475 101

The Recipe:

We start with a squarish pasta known in Vienna as fleckerln. It's so popular there they even wrote songs about it.

Add some ham, breadcrumbs and of course cheese, and you're minutes away from enjoying a casserole full of European comfort food.

Read all about it by clicking here.

Midday Entree: Shrimp & Grits

2011-11-01T09:25:00.004-04:00

The Music:

Ocean's Kingdom by Paul McCartney
London Classical Orchestra, John Wilson, conductor
MPL 1

The Recipe:

Given the subject of Sir Paul's latest we had to go with an offering from his "Ocean's Kingdom."

The original version of this recipe calls for a Cajun-spiced ham known as tasso, but you can substitute Andouille sausage just as well.

Flavored with beer and topped with an egg, this could be just the thing to put the zing back into your breakfast routine. Get the plan by clicking here.

Midday Entree: Transylvanian Goulash

2011-10-31T09:24:00.005-04:00

The Music:

Die erste Walpurgisnacht, Op. 60
Bamberg Symphony Orchestra and Chorus,
Claus Peter Flor, conductor
RCA 67885

The Recipe:

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.

Midday Entree: Lasagna Bolognese

2011-10-27T09:12:00.002-04:00

The Music:

Concerto for Violin No. 3 in E by Nicolo Paganini
Salvatore Accardo, violin; London Philharmonic,
Charles Dutoit, conductor
Deutsche Grammophon 437210

The Recipe:

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

Midday Entree: Fricassee of Chanterelles

2011-10-26T10:00:00.005-04:00

The Music:

String Quartet in E flat, Op. 127
by Ludwig van Beethoven
Tokyo String Quartet
RCA 60975

The Recipe:

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

Midday Entree: Austrian Chocolate Hazelnut Pudding

2011-10-25T10:16:00.004-04:00

The Music:

String Quartet No. 14 in D minor, D.810,
"Death and the Maiden,"
by Franz Schubert
Buffalo Philharmonic, JoAnn Falletta, conductor
Naxos 8.572051

The Recipe:

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

Midday Entree: Butter Pecan Pumpkin Pie

2011-10-24T09:15:00.004-04:00

The Music:

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

The Recipe:

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

Midday Entree: German Beef Rouladen

2011-10-21T09:31:00.003-04:00

The Music:

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

The Recipe:

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.

Midday Entree: English Onion, Ale & Cheddar Soup

2011-10-20T08:04:00.002-04:00

The Music:

Serenade to Music
by Ralph Vaughan Williams
Northern Sinfonia of England,
Richard Hickox, conductor
EMI 573986

The Recipe:

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.

Midday Entree: Phyllis Schumann's Tuna Casserole

2011-10-19T10:02:00.002-04:00

The Music:

Konzertstuck, Op. 92, by Robert Schumann
Murray Perahia, piano;
Berlin Philharmonic, Claudio Abbado, conductor
Sony 64577

The Recipe:

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.

Midday Entree: Brazilian Baked Salmon

2011-10-18T09:57:00.003-04:00

The Music:

Bachianas Brasileiras No. 5 by Heitor Villa-Lobos
Orchestre National de Radiodifusion Francaise,
Heitor Villa-Lobos, conductor
EMI 767 229

The Recipe:

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.

Midday Entree: Portobello Stroganoff

2011-10-17T09:05:00.004-04:00

The Music:

Night on Bald Mountain by Modeste Mussorgsky
Cincinnati Pops Orchestra, Erich Kunzel
Telarc 80189

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.

Molly Abraham's Restaurant Find

2011-10-14T16:08:00.005-04:00

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:

Antica Pizzeria Fellini
415 S. Washington
Royal Oak, MI 48067
(248) 547-2751

Hours
Tue - Thu: 11:00 am - 11:00 pm
Fri - Sat: 11:00 am - 12:00 am
Sun: 11:00 am - 11:00 pm

Here's Molly's description from The Detroit News:

"Pizza made in a wood-fired oven is the premise at Salvo Scrima's new spot in downtown Royal Oak, with many ingredients imported from Italy."

Oh yeah; that'll work.

We're grateful to Molly for sharing one of her latest discoveries with our listeners. And if you haven't already, you can repay her generosity by clicking here and making a contribution to WRCJ. Our sincere thanks to all who help keep the music alive.

Midday Entree: New England Lobster Pie

2011-10-14T10:20:00.005-04:00

The Music:

Melpomene Overture by George Chadwick
Detroit Symphony. Neeme Jarvi, conductor
Chandos 9439

The Recipe:

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

Midday Entree: Star-Spangled Fruit Tart

2011-10-13T09:56:00.002-04:00

The Music:

Song of Democracy by Howard Hanson
Eastman Rochester Orchestra, Howard Hanson, conductor
Mercury 432008

The Recipe:

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

Midday Entree: Pistachio-Crusted Pork with Plum Sauce

2011-10-12T09:16:00.004-04:00

The Music:

Symphony No. 2, A London Symphony,
by Ralph Vaughan Williams
London Philharmonic, Sir Adrian Boult, conductor
EMI 573 924

The Recipe:

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

Midday Entree: Quick Coq au Vin

2011-10-11T09:33:00.003-04:00

The Music:

Symphony in B-flat, Op. 20, by Ernest Chausson
Detroit Symphony Orchestra, Paul Paray, conductor
Mercury 475 6268

The Recipe:

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

Midday Entree: Canadian Baked Apples with Cranberry Sauce

2011-10-10T10:22:00.004-04:00

The Music:

The Protecting Veil by John Taverner
I Fiamminghi, Rudolf Werthen, conductor
Telarc 80487

The Recipe:

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

Midday Entree: English Haddock Kedgeree

2011-10-07T00:16:00.001-04:00

The Music:

Symphony No. 4 by Malcolm Arnold
National Symphony Orchestra of Ireland,
Andrew Penny, conductor
Naxos 8.553739

The Recipe:

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.

Midday Entree: Fondue à la Bière (Beer Fondue)

2011-10-06T10:05:00.004-04:00

The Music:

Symphonie Fantastique, Op. 14, by Hector Berlioz
Detroit Symphony, Paul Paray, conductor
Mercury 475 662

The Recipe:

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.

Midday Entree: Moscow Chicken Casserole

2011-10-05T10:08:00.004-04:00

The Music:

Orchestral Suite No. 1, Op. 43, by Peter Ilyich Tchaikowsky
Detroit Symphony Orchestra, Neeme Jarvi, conductor
Chandos 9676

The Recipe:

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.

midday Entree: Black Forest Home Fries

2011-10-04T10:01:00.005-04:00

The Music:

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

The Recipe:

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.

Midday Entree: English Almond Shortbread

2011-10-03T09:54:00.002-04:00

The Music:

Piano Quintet in A minor, Op. 84, by Sir Edward Elgar
Bernard Roberts, piano; Chilingirian String Quartet
EMI 565 099

The Recipe:

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.

Midday Entree: Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato

2011-09-30T02:29:00.001-04:00

The Music:

Les Biches by Francis Poulenc
Philharmonia Orchestra, Georges Pretre, conductor
Decca 475 845

The Recipe:

Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato, from epicurious.com. Get the whole lowdown by clicking here.

Bon appetit and thanks for listening.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: English Lemon Tart

2011-09-29T08:45:00.005-04:00

The Music:

Symphony No. 6 in E minor by Ralph Vaughan Williams
New Philharmonia Orchestra, Sir Adrian Boult, conductor
EMI 573924

The Recipe:

Some of our favorite recipes come from the Joy of Baking website. Just look how they describe this dessert:

"...a buttery shortbread crust, a creamy smooth lemon filling made with fresh lemon juice, sugar, and cream cheese, all covered with lovely swirls of whipped cream."

Want to know more? Of course you do. Get all the answers by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Angel Hair Pasta with Garlic Shrimp

2011-09-28T02:20:00.001-04:00

The Music:

Lyra Angelica by William Alwyn
Rachel Masters, harp; City of London Sinfonia,
Richard Hickox, conductor
Chandos 9065

The Recipe:

To accompany what William Alwyn felt was his most beautiful composition, we present this angelic pasta entree. And this concoction we found on cdkitchen.com with shrimp, garlic, Parmesan and seasonings on a bed of angel hair pasta has been drawing rave reviews:

"This rocks! I've made it about 6 times now."

"A fast, easy, & fabulous feast."

"I highly recommend this dish! Even our two year old loved it."

See for yourself by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Zingerman's Mushroom Barley Soup

2011-09-27T10:15:00.006-04:00

The Music:

Fire and Blood for Violin and Orchestra
by Michael Daugherty
Ida Kavafian, violin; Detroit Symphony Orchestra,
Neeme Jarvi, conductor
Naxos 8.559372

The Recipe:

On the day we acknowledge Ann Arbor composers, we offer a recipe from a nationally recognized eatery beloved among the U of M community and beyond: Zingerman's Deli.

And with an unmistakable chill in the air, this is without a doubt soup weather. Follow this recipe carefully, and you'll have a comforting and rejuvenating brew in the comfort of your own kitchen.

Get the details by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Charleston Peach Cobbler

2011-09-26T10:06:00.007-04:00

The Music:

Symphonic Picture,
Porgy and Bess
by George Gershwin
Royal Liverpool Philharmonic;
Carl Davis, conductor
EMI 5856272

The Recipe:

There's more to Catfish Row cuisine than just catfish, of course. Here's a sweet dessert staple, not only of Charleston dining, but throughout the South.

As this food.com recipe's author relates,

"While on a trip to Charleston, we went to a cooking demonstration on Broad St. The chef made this, and it has become my 'go-to cobbler recipe. I was already infatuated with the city, but this recipe turned flirtation into a serious attachment."

You can get the lowdown by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Whiskey Rarebit

2011-09-23T09:22:00.002-04:00

The Music:

Intimations of Immortality, Op. 29,
by Gerald Finzi
John Mark Ainsley, tenor; Corydon Singers and Orchestra,
Matthew Best, conductor
Hyperion 66876

The Recipe:

Here's a twist on an old favorite. Rarebit with a splash of Scotch. Find out how to make your own by clicking here.

Works for me.

Midday Entree: Swiss Pear Tart

2011-09-22T09:59:00.004-04:00

The Music:

Symphonie by Frank Martin
London Philharmonic, Matthias Bamert, conductor
Chandos 9312

The Recipe:

Direct from Frank Martin's homeland comes this Swiss dessert from The Worldwide Gourmet. Its place in history is somewhat interesting, and goes back more than four centuries:

"During the night of December 11-12, 1602, the Genevans victoriously repelled a surprise attack by the troops of the Duke of Savoy, Charles-Emmanuel I, who had sworn to burn his boots rather than not take Geneva. The Savoyards had tried entering the city with ladders. The commemoration of the scaling of the city walls gives rise each year to celebrations and banquets marking the Genevan success, and includes various specialties including this pear tart."

Start the victory celebration by clicking here.

Midday Entree: Chicken Neptune

2011-09-21T14:48:00.000-04:00

The Music:

The Planets, Op. 32, by Gustav Holst
Manchester Chamber Choir; BBC Philharmonic,
Sir Andrew Davis, conductor
Chandos 5086

The Recipe:

What sold us on this recipe was a descriptive line on the Recipeland website:

"Succulent crab stuffed chicken breasts with a french style white wine cream sauce."

Your salivary glands are working already, aren't they? Well, don't just sit there, let's get cracking. Every once in a while it's nice to splurge on a special dish.

And you can do just that by clicking here.

Midday Entree: Viennese-Style Caraway Roast Pork

2011-09-20T09:47:00.005-04:00

The Music:

Mass in C minor, "Great," K.427,
by Wolfgang Amadeus Mozart
Bavarian Radio Symphony and Chorus,
Leonard Bernstein, conductor
Deutsche Grammophon 469 460

The Recipe:

In keeping with the lofty title of today's music, we present a noble main course from the wien.info website:

"Roast pork has always been popular within the Viennese cuisine. It's easy to make and if well-prepared in advance, it is not really time-consuming. Garlic and caraway create the typical taste and additionally a good feeling after the feast. The reason: The spice duo effects very good digestion."

One very important note; the oven temperature given is in Celsius, so be sure to convert to Farenheit, which means 425 degrees F.

You can try it yourself by clicking here.

Midday Entree: Norwegian Rice Pudding

2011-09-19T01:39:00.000-04:00

The Music:

Symphony No. 1 in D major, Op. 4, by Johan Svendsen
Gothenburg Symphony, Neeme Jarvi, conductor
BIS 347

The Recipe:

Here's one that may take you back to your childhood, whether or not you were born in Oslo, like Mr. Svendsen.

It's simple, not at all expensive and tastes great (though it's not exactly less filling).

In Norway thay call this "Risengryn Grod," and we hope you enjoy it. Get all the details by clicking here.

Thanks for listening.

Midday Entree: Pina Colada Cake

2011-09-16T10:29:00.003-04:00

The Music:

Pineapple Poll by Sir Arthur Sullivan
(adapted by Sir Charles Mackerras)
Royal Liverpool Philharmonic,
David Lloyd-Jones, conductor
Naxos 8.570351

The Recipe:

Here's another novel adaptation of a popular cocktail into an intriguing dessert.

And, just like Sir Charles Mackerras' reworking of Sir Arthur's music, by taking the key elements of one popular item we find something new, with echoes of its origins.

Get all the particulars by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Finnish Cauliflower Casserole

2011-09-15T10:00:00.005-04:00

The Music:

Symphony No. 2 in D major, Op. 43, by Jean Sibelius
New York Philharmonic, Leonard Bernstein, conductor
Sony 47619

The Recipe:

It's a vegetable dish with beer and cheese, and the Finns call it "Kukkakaalilaatikko."

Well, any recipe that has as many Ks as Justin Verlander collects in a typical game is at least worth a look. And I promise you'll never look at the humble cauliflower the same way again.

Get the lowdown by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Rich Viennese Potato Soup

2011-09-14T09:39:00.006-04:00

The Music:

Concerto for Piano No. 1 in C major, Op. 15,
by Ludwig van Beethoven
Pierre-Laurent Aimard, piano;
Chamber Orchestra of Europe,
Nikolaus Harnoncourt, conductor
Warner 63779

The Recipe:

There's no getting around it. Technically, Summer may not be officially over, but Fall-like weather is already making an appearance.

And one sure-fire balm for those shivery days ahead is a hearty soup, like this one we found on the food.com website. As its author writes,

"This is a creamy and satisfying soup that is silky smooth with nice nibbles of vegetables that offer a nice change from other potato leek soups. ... You can make this vegetarian by using vegetable broth in lieu of chicken broth."

You can add it to your inventory of winter remedies by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Hungarian Chocolate-Walnut Torte

2011-09-13T01:50:00.000-04:00

The Music:

Concerto for Orchestra by Bela Bartok
Cincinnati Symphony Orchestra, Paavo Jarvi, conductor
Telarc 80618

The Recipe:

Today, in honor of Mr. Bartok's late masterpiece, we offer this authentic Hungarian treat from epicurious.com:

"This is a taste of prewar Hungary, from the family repertoire of my dear friend, Judy Abrams, gifted teacher and poet. Based on ground walnuts and leavened only with eggs, this light, fudge-luscious cake has not a jot of butter or flour, making it Passover-perfect for meat or dairy meals."

Get this party started by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: English Cottage Pie

2011-09-12T10:23:00.004-04:00

The Music:

Concerto Symphonique No. 5 in C minor, Op. 123,
by Henry Litolff
Peter Donohoe, piano;
BBC Scottish Symphony, Andrew Litton, conductor
Hyperion 67210

The Recipe:

Meat, potatoes and let's throw in some cheddar, too. Say what you will about English cuisine, but this comfort food classic is hard to beat on those nippy autumn evenings we know await us.

You can dress it up to be worthy of the most elegant table, as shown in this photo from allrecipes.com, or simply skip the pie crust and prepare it as a very satisfying casserole.

You can get it going by clicking here.

Midday Entree: Chocolate Peanut Butter Terrine

2011-09-08T01:19:00.000-04:00

The Music:

Cello Concerto in B minor, Op. 104, by Antonin Dvorak
Lynn Harrell, cello; London Symphony,
James Levine, conductor
RCA 6531

The Recipe:

We wanted something special to celebrate the 160th birthday of Mr. Dvorak, and this should do it.

Chocolate, peanut butter, whipping cream, how can you lose? And this elegant terrine makes an impressive finale to any special occasion.

As one reviewer gushed,

"Easy, delicious and impressive, this terrine was a crowd-pleaser at an elegant dessert party. ... Can't wait to make this again!"

Get the lowdown by clicking here.

Midday Entree: Brats in Beer

2011-09-07T01:49:00.000-04:00

The Music:

Violin Concerto in D, Op. 61, by Ludwig van Beethoven
Gidon Kremer, violin; Chamber Orchestra of Europe, Nikolaus Harnoncourt, conductor
Warner Classics 63779

The Recipe:

It's football season, and today we offer a tailgating classic to go with Ludwig's beloved violin concerto.

Making up what amounts to a hot tub for brats adds so much more than just throwing them on the grill. Whoever you're rooting for this weekend, a couple of these succulent grilled and beer-marinated delicacies will hit the spot, win or lose. All the details can be had by clicking here.

Of course if you're a veteran tailgater, you already know that.

Midday Entree: Mama Felcyn's Zucchini Bread

2011-09-06T01:33:00.000-04:00

The Music:

Violin Concerto No. 1 in D major, Op. 6, by Nicolo Paganini
Itzhak Perlman, violin; Royal Philharmonic,
Lawrence Foster, conductor
EMI 747 101

The Recipe:

Today’s recipe comes to us from my Mom, with a comment from Jim Hughes, an old family friend who once wrote to me:

“Back in the days with your Dad, we always grew our summer veggies and always had plenty of zucchini. I asked your Dad if he had a zucchini bread recipe and he gave me your Mom's recipe. We have been using the recipe since 1982 ... never a bad loaf!!”

4 eggs, whipped
2 cups sugar
1 cup corn oil
2 cups grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
2 – 3 teaspoons cinnamon
1/2 teaspoon baking powder
1 cup nuts and/or raisins
dash of salt

Whip the eggs, then add the sugar, corn oil, grated zucchini and vanilla. Mix well.

Next, add the flour, baking soda, cinnamon, baking powder, and salt. Mix all that well, too.

Finally, add the nuts and or raisins and (you guessed it) mix well.

Bake in two greased loaf pans in a preheated 350 degree F oven for 1 hour.

Smacznego! And thanks for listening.

BBC3 Airs Doc on DSO

2011-08-10T12:28:00.002-04:00

Last Sunday BBC3 broadcast a special on the Detroit Symphony Orchestra. Here's what they had to say about it:

In this Sunday Feature, Petroc Trelawny visits the American city of Detroit to look at how the ravages of economic decline have affected the Detroit Symphony Orchestra.

In the good old days, cars flew off the production lines and the motor industry made generous donations to the orchestra in an act of civic pride. The orchestra responded, under the batons of conductors like Paul Paray and Antal Dorati, by becoming one of the pre-eminent American institutions, renowned the world over for its motor-like mechanical precision and musicality, as well as providing the string sound to many Motown hits.

However, the recession hit Detroit years before it took a strangle-hold on the rest of the world and the Detroit of today is marked by crime, unemployment, depopulation and, crucially, the dramatic decline of commerce and industry. This has had a knock-on effect on the arts.

You can listen to the show on line through this weekend by clicking here.

Of Classical Stars and Changing Tastes

2011-08-02T09:16:00.004-04:00

It started with a blog entry by Anne Midgette, who covers classical music for the Washington Post. While writing about how the Wolf Trap audience's tastes have changed over the years, she commented,

"Back in 1971, it was easier to find 7,000 people who wanted to hear Julius Rudel conduct a scene from Boito’s 'Mephistofele' than it is, today, to fill a house with yet another all-Tchaikovsky program."

And what really raised our eyebrows was this:

"I was particularly struck by hearing from several independent sources that today there are only five classical artists who can reliably sell out a concert: Renee Fleming, Lang Lang, Joshua Bell, Yo-Yo Ma, and Itzhak Perlman. (No one said these were the best artists, just that they were the ones with this particular kind of star power.)"

Wow. Really?

So we wondered what someone closer to home might think of that assessment. Someone who had direct experience with putting on major concerts with A-list classical artists. Immediately we thought of Ken Fischer, President of the University Musical Society in Ann Arbor.

Now to be fair, comparing the prestigious UMS concert series at Hill Auditorium to the Wolf Trap Music Festivals is not exactly an apples to apples situation (which is addressed below), but the article did spark a very thoughtful, and thought-provoking response from Ken, which we offer here in its entirety:

“While it’s regrettable that classical musicians don’t have the same star power from popular media that they may have had 25 or 40 years ago, there are still incredibly smart audiences who are interested in the art of discovery and who continue to support and nurture artists who aren’t as well known and who will become the stars of the future. As an industry, we need to be sure that we provide opportunities for them to become better known more broadly, just as Peter Gelb has done with the Metropolitan Opera broadcasts.

"There’s no question that those five classical artists can reliable sell out a concert – we at UMS have presented all five in recent years and have enjoyed sellouts here in Ann Arbor – but they most certainly aren’t the only ones. What about Anne-Sophie Mutter, Murray Perahia, Placido Domingo, Evgeny Kissin, Ewa Podles, and Yuja Wang? At the time UMS presented these artists, they were not yet household names and yet sold really well for us. Roughly half of all UMS events feature artists making their UMS debut.

"Ultimately, we’re in the experience business. It isn’t just the ARTISTS who sell out concerts, but the overall PROGRAM EXPERIENCE. This includes everything from the repertory to contextual events and extends to how ticket buyers are treated in the ticket office and the kind of pre/post-show access the audience has to the artists (be it in-person or via our virtual online communities). These factors are all work in tandem to create a truly satisfying experience for patrons. (That said, if you’re interested in seeing Joshua Bell, we recommend that you get your tickets when they go on sale later this month, because we’re sure that will be a sellout performance!)

"But comparing a sellout in a 3,500-seat concert hall to a sellout in an 7,000-seat outdoor amphitheater is perhaps a false comparison as the overarching experience is wildly different. In the end, it isn’t the act of selling a heap of tickets that’s the most important but integrity of the performance experience. I would hate for us as an industry to sellOUT by focusing only on SELL-outs, when in fact the experience is what really matters.”

Midday Entree: Cannoli Napoleon

2011-06-17T10:10:00.004-04:00

The Music:

Pulcinella, complete ballet, by Igor Stravinsky
Chicago Symphony Orchestra, Pierre Boulez, conductor
CSO 901918

The Recipe:

For our last recipe of the season, and to celebrate Stravinsky's birthday, we wanted something special. Pulcinella takes its cues from the Italian Commedia del'Arte tradition, so we offer this variant of a delectably decadent dessert.

From the picture you can see these are not your ordinary cannoli. But they sure are good.

The recipe comes from Lidia's Italy, one of the many how-to shows on Create TV, which can be seen in the Detroit area on Channel 56.3.

Get the details by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: St. Looey Gooey Cake

2011-06-16T10:07:00.004-04:00

The Music:

Symphony No. 3 in A minor by Sergei Rachmaninoff
St. Louis Symphony, Leonard Slatkin, conductor
Vox 5034

The Recipe:

Here's something that might be just the thing for your next brunch. And what is a St. Looey Gooey cake? Well, according to cakespy.com:

"It seems that the most important aspects are a bottom layer of buttery yellow cake and a and a top layer of...well, gooiness: but depending on who you ask, the top layer will consist of either egg and cream cheese, or butter and sugar. But in general, it is served as a coffee cake and not as a dessert cake."

So let's get gooey by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Norwegian Poached Salmon in Dill Sauce

2011-06-15T10:07:00.004-04:00

The Music:

Cello Concerto, Op. 36, by Edvard Grieg
Raphael Wallfisch, cello; London Philharmonic,
Vernon Handley, conductor
ASV 1176

The Recipe:

This is a very attractive and delicious warm-weather entree that's gotten rave reviews, like this one:

"You will not believe how easy this is to make! It makes a very elegant starter, it’s easy to cook for a crowd and ahead of time, and believe it or not, it is fully South Beach Diet low carb compliant."

Get on board by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Czech Dumplings (Knedliky)

2011-06-14T09:52:00.004-04:00

The Music:

String Quartet No. 11 in C major, Op. 61,
by Antonin Dvorak
Prague String Quartet
Deutsche Grammophon 463 165

The Recipe:

It seems every European cuisine has a version of these beauties. In my old Polish neighborhood we called them pierogies. The Czechs call them knedliky, and they're delicious too:

"This was my grandmother's recipe and it has remained a family favorite. It should be served with roast pork, sauerkraut and a nice glass of beer."

Who are we to argue?

You can check out the recipe by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Czech Potato Pancakes (Bramboracky)

2011-06-13T09:32:00.005-04:00

The Music:

Symphony No. 3 in E flat, Op. 10, by Antonin Dvorak
Berlin Philharmonic, Rafael Kubelik, conductor
Deutsche Grammophon 463 158

The Recipe:

One thing that caught our eye immediately was the phrase,

"Bramboracky are traditional pan-fried potato pancakes best accompanied by beer."

Oh, please do tell us more, Sonya:

"This is a recipe that my Czech boyfriend and I have fun with often. Potato pancakes are commonly associated with traditional Czech, Ukrainian, Yiddish, German, Hungarian and Polish cuisines, although other cuisines (including those of India and Korea) also have similar potato pancakes."

Have some fun of your own by clicking here.

This week's recipes are underwritten by the Grosse Pointe Fresh Farms Market

Midday Entree: Czech Pork Roast with Dumplings

2011-06-10T01:27:00.000-04:00

The Music:

String Quintet in E flat, Op. 97,
by Antonin Dvorak
Pacifica Quartet Plus One
Cedille 059

The Recipe:

The secret to this recipe is the same as with any recipe: get the best stuff. As described on the CzechTourism.com website:

"The success of this quintessentially Czech dish depends not so much on the cook's skill as on the quality of the pork. It should be well marbled, not lean; this will result in a succulent, moist roast. The dumplings and cabbage are the perfect accompaniment, though mashed potatoes would do as a substitute. Beer is a must with this meal."

Incidentally, Dvorak's Dad was a butcher, so he'd be quite familiar with the impact quality ingredients have on the success of a meal.

Get started on your own masterpiece by clicking here.

Midday Entree: Firebird Cajun Chicken

2011-06-09T02:18:00.001-04:00

The Music:

The Firebird, by Igor Stravinsky
Columbia Symphony Orchestra, Igor Stravinsky, conductor
Sony 87990

The Recipe:

Sometimes it gets tricky trying to find a recipe that goes with a particular piece of music.

Truth be told, sometimes, we just give up, but not today.

Firebird = Cajun Chicken, from allrecipes.com. Click here for the recipe.

Prijatnogo appetita, and thanks for listening.

Midday Entree: Rhineland Apple Tart

2011-06-08T09:40:00.003-04:00

The Music:

Symphony No. 2 in C, Op. 61, by Robert Schumann
Academy of St. Martin-In-The-Fields,
Neville Marriner, conductor
Brilliant 99950

The Recipe:

One of the most beautiful areas of Germany is the Rhine Valley, a region with which Robert Schumann (and Clara, of course) would have been quite familiar. Today's sweet offering comes from that scenic region.

To see the recipe for the Rhineland Apple Tart, just click here.