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From: Timothy
Sent: Wednesday, December 12, 2012 11:45 AM
To: phaedrus@hungrybrowser.com
Subject: saddle of lamb stuffed with beef tenderloin and veal mousse
I made this at Easter in about 2002. I found the recipe either in a magazine
or in a Detroit-area newspaper (I don’t remember that there were any pictures).
The mousse was simple: cream, ground veal, not much in the way of seasoning
but maybe some brandy, pureed and then spread on the butterfly-cut lamb saddle.
The beef tenderloins were placed left and right of the centerline of the saddle,
then the whole was rolled up from both sides, and tied.
The recipe is so simple that I don’t need it to recreate the dish, but I’d never have
thought it up...and it was good enough to share!
Thanks,
Timothy
Hello Timothy,
I had no success with this. The only mention that I could find of a recipe for saddle
of lamb stuffed with veal mousse was on a list of the recipes in this magazine:
Pleasures of Cooking Magazine
Issue #11 (January/February, 1979)
See: Worthpoint
I’ll post this on the site in the hopes that a reader can help.
Phaed
From: Becky
Sent: Tuesday, December 11, 2012 6:02 PM
To: phaedrus@hungrybrowser.com
Subject: Looking for a chicken recipe
I lost a recipe and have tried unsuccessfully to find it by using
advanced search on Google, using some of the ingredients.
I had thought the name was Oak Orchard Chicken or Golden
Oak Chicken but neither returned the recipe. I also searched
under the brand name ingredients that I could remember with
no success. Initially I got the recipe from a friend who had picked
it up at a hospitality/healthcare food show. She has lost it too.
Some of the ingredients and process are:
Boneless chicken breasts pounded flat
Golden Dipt breading (breast is dipped twice) and refrigerated
before deep frying
Some of the sauce ingredients include but not limited to:
Captain Morgan's Spiced Rum
Almonds
Toasted red peppers
It is a great recipe and I would love to have it again.
Thank you for any assistance you can provide.
I did check your site before making the request.
Best regards,
Becky
Hi Becky,
I had no success locating a recipe with those ingredients. I’ll post your request on the site.
Phaed
-----Original Message-----
From: Jayne
Sent: Monday, December 10, 2012 5:55 PM
To: phaedrus@hungrybrowser.com
Subject: Norwegian kringla cookies
My mother had a recipe for this cookie that had nutmeg as an ingredient.
She either baked first and then dunked in boiling water, or viva versa.
Sadly she passed away, and we cannot find the recipe. They turn out to
be more like a soft bagel. My brother would love these. Can you help me?
Someone must have this particular preparation for these.
Thank you, Jayne
Hello Jayne,
I looked at several dozen Norwegian Kringla recipes. I found a few that
call for nutmeg, and two of those are below. I found a few that called for
dipping the tops of the kringla in cold water or brushing them with cold
water after baking, but none of these called for nutmeg. I did not find any
at all that called for dipping in boiling water. Many kringla recipes call
for chilling the dough overnight.
Phaed
Grandma's Norwegian Kringla
1 c. sugar
Butter the size of an egg
2 egg yolks, beaten
1 tsp. vanilla
1/2 c. buttermilk
1/2 c. sour cream
1 tsp. soda
3 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
A dash of nutmeg
Cream butter and sugar. Add egg yolks and vanilla. Put the soda in the
sour milk and sour cream. Add to the egg mixture. Add the sifted dry
ingredients. Chill well. Roll in long rolls and form into bows or pretzel
shapes. Bake in a hot oven, 450 degrees, until light brown or paler if you
like.
------------------------------------
Norwegian Kringla
1 cup sour cream
1 cup buttermilk
1 tsp. soda
1 cup sugar
1 tsp. nutmeg
4 tsp. baking powder
4 cups flour
1 tsp. salt
Mix the first four ingredients and add the rest sifted together. Knead dough
lightly on board until smooth. Add a little flour when necessary for easier
handling.
Roll into strips about 1/2-inch thick, 8 inches long. Twist into pretzel or
figure-eight shape. Bake at 450 to 500 degrees 10 minutes until nicely
browned.
Serve like rolls, buttered.
From: Nancy
Sent: Thursday, December 13, 2012 1:14 PM
To: phaedrus@hungrybrowser.com
Subject: 54th Street Bar & Grill Potato Soup
Is it possible to get the recipe for 54th Street Bar & Grill Potato Soup?
Thank you.
Nancy
Hi Nancy,
I had no success finding a recipe for the 54th Street Bar & Grill Potato Soup. There is a recipe here that claims to taste like it:
Baked Potato Soup
The recipe below is not from 54th Street, but is highly recommended.
Phaed
Baked Potato Soup, Black Angus
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
4 green onions, chopped and divided
12 slices bacon, cooked and crumbled
2 cups medium cheddar cheese
2 cups sour cream
Wash, dry and prick potatoes with a fork. Microwave potatoes
until completely soft. Cut into halves lengthwise and scoop out pulp,
set aside. In a large stock, melt butter over low heat. Add flour,
stirring until mixed thoroughly; about 1 minute. Gradually add milk,
cook over medium heat, stirring constantly with a whisk until
mixture is thickened and bubbly. Add potato pulp (using whisk to break
up potato chunks), salt, pepper, 2 heaping tablespoons green onions,
half the bacon, and 1 cup cheese. Cook until thoroughly heated.
Stir in 1 cup of the sour cream. Add extra milk if necessary to achieve
desired consistency.
Serve topped with dollop of sour cream, green onions, bacon,
and cheese.
Yield: 10 to 12 servings
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