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2012

Bon Appetit Lobster Recipe

From: Karen 
Sent: Wednesday, December 28, 2011 4:17 PM
To: phaedrus@hungrybrowser.com 
Subject: Lost Recipe

Some years ago (early nineties more/less) there was a recipe in Bon Appetit for a seafood and rice dish for 2 that had lobster in it.  
The flavor was Thai but I do not believe that the word Thai or curry appeared in the title.  I made it for several years on our wedding 
anniversary but haven’t been able to find it among the (less than well organized) recipe collection that I keep.  As I recall it was 
published in February issue in a feature article about romantic menus and recipes for 2.  On and off for several years now I have searched 
on epicurious and elsewhere online.  Tried again today.  I thought that I had hit the mark when I found the Project Foodie site and could 
search by issue.  But no luck.  I also remember that the menu included a caramel sauce for ice cream that I also made.  Our anniversary is 
coming up on February 16 and I would so like to make this seafood dish again   Your help would be ever so much appreciated.  
Best wishes for a happy New Year!!  

Karen

Hi Karen,

Sorry, I had no success. Too bad that you can’t remember the actual name of the dish – it might be on the Internet, but whoever posted it might not have posted that it was from Bon Appetit – that happens a lot. The Project Foodie site and Epicurious have few recipes from before 1995. I had no success there with 1990s recipes containing lobster and rice, whether for two or not. “Romantic Menus” and “Valentines Day menus” and “Menus for Two” are features that Bon Appetit has been doing fairly regularly for years. I found a February, 1994 issue of Bon Appetit with Valentine’s Day menus in it for sale here:
Search Old Magazines

Another one, the February 1990 issue, is for sale here:
Back Issues

Those sites are good places to look for back issues of magazines. If you can determine for sure which issue it was in, then you can probably find a copy for sale. E-Bay is another good place to look. If you can find all of the February issues from the 1990s on these sites, maybe you'll recognize the cover of the issue that had your recipe.

I’ll post the request on my site so that readers can contribute, but that’s the only other suggestion that I have.

Phaed

Hi Uncle Phaedrus,
 
I don't usually write in to things like this, but read one request that I knew I could answer and felt compelled to help since it was a favorite anniversary recipe 
that the woman had really searched for with no luck so far.  I am a busy mom of two, but it's hard not to anwer when you know a few minutes of your time will solve s
omeone's compelling request!  
 
The posting on your website was from Karen on 12/28/11.  She requested two particular recipes from a February Bon Appetit in the early 90's.  
I have those magazines so with a quick flip through just the 1990's February issues, I found your reader's request exactly as described.  
The recipe she seeks is for Lobster, Shrimp, and Scallop Curry with Tropical Salsa from the February 1994 Bon Appetit as described from an 
article about elegant meals for two.  Once I had an exact recipe name, I easily found the full recipe already posted on-line (see link following recipe):
 
Lobster, Shrimp, and Scallop Curry with Tropical Salsa
Bon Appetit, February 1994
 
2 tsp vegetable oil
1 lobster tail (about 4 oz)
10 large uncooked shrimp, peeled, deveined
4 ounces sea scallops
1 1 inch piece fresh ginger, peeled, minced
1 small shallot, minced
1 large garlic clove, minced
1 T minced lemon peel
1 tsp ground coriander
1 tsp grated lime peel
1/2 tsp curry powder
1/4 tsp turmeric
1/8 tsp dried crushed red pepper
1/2 cup bottled clam juice
1/2 cup canned unsweetened coconut milk
Steamed rice 
 
Preparation
Heat 1 tsp oil in medium skillet over medium heat. Add lobster, saute until almosted cooked throug about 2 minutes. Transfer to bowl. 
Add shrimp and scallops to skillet;saute until almost coked through, about 2 minutes per side. Place in bowl with lobster

Heat 1 tsp oil in same skillet over medium high heat. Add gineger, shallot, garlic, lemon peel, coriander, lime peel, curry powder, turmeric and crushed pepper; 
stir 1 minute. Add clam juice, coconut milk and juices from seafood; cook to sausce consistency, stirring occasionally, about 9 minutes. 
Add seafood; simmer until heated through, about 1 minute. Serve with rice and salsa 


Read More http://www.epicurious.com:80/recipes/member/views/LOBSTER-SHRIMP-AND-SCALLOP-CURRY-WITH-TROPICAL-SALSA-50007557#ixzz1oHAEmWm7
 
 
She also requested the accompanying dessert recipe for caramel sauce.  It is not on-line but here it is:
 
Coconut-Coffee Parfaits with Sesame Caramel Sauce
Bon Sppetit, February 1994
 
2 servings
 
3 Tbsp. finely chopped macadamia nuts (about 1 ounce)
1 Tbsp. sesame seeds
1/4 cup sugar
1 Tbsp. water
1/4 cup whipping cream
1 Tbsp. light corn syrup
1/2 Tbsp. unsalted butter
 
Coffee ice cream, softened
1/2 cup sweetened, shredded coconut, toasted
 
Preheat oven to 350 degrees F.  Place nuts and sesame seeds on baking sheet.  Toast in oven until golden, about 8 minutes.
 
Combine sugar and water in heavy small saucepan.  Stir over low heat until sugar dissolves.  Increase heat to high and boil until mixtures is a deep amber color, 
brushing down sides of pan with cold water and swirling pan occaisionally, about 5 minutes.  Remove from heat.  Add cream.  Stir in corn syrup, butter and macadamia nut mixture.  
Cool slightly.  
 
Spoon some carramel sauce into 2 parfait glasses; spoon in some ice cream.  Repeat layering.  Drizzle 1 Tbsp. caramel sauce over each.  Cover.  Freeze at least 1 hour.  
Sprinkle with coconut.
 
Please pass these two treasured recipes on to Karen with my compliments.  Hopefully you can E-mail them to her directly.  
(Please do not forward or post my last name or E-mail address for privacy reasons. Thank you!)  
You make a lot of people happy by solving their mysteries!
 
Kirsten

Zuider Zee Hushpuppies

From: Jim 
Sent: Friday, December 30, 2011 3:10 AM
To: phaedrus@hungrybrowser.com 
Subject: Zuider Zee Hush Puppies

Uncle Phaedrus, 

I am looking for Bill Martin's/Zuider Zee Restaurant's hush puppy recipe. All the recipes I found on your site were the round ball type. 
The Zuider Zee hush puppies were three to four inches long and about a 1/2 inch in diameter.

I have searched the internet but did not find anything about his hush puppies. Did find Bill Martin's gumbo recipe, and information about a law suit, but no hush puppies.

Thanks,

Jim

Hello Jim,

Sorry, no luck. Dozens of people have requested that recipe on various websites, with no success. No one seems to have the recipe.

Bill Martin’s grandson, Martin Richardson is, or was, affiliated with this website:
Domestic Ease

His e-mail is there. If you write to him, you might have some success. If so, please share it.

Phaed

From: "Basil" 
To: "Phaedrus" 
Subject: 
Date: Tuesday, October 08, 2013 1:23 PM

I noticed some requests for hush puppies from Bill Martin's Second/Third Edition (Zuider Zee was the first restaurant he had). 
I don't have his recipes but I remember the product on the plate. It was much more of a Puerto Rican sorullito than a hush puppy. 
This recipe comes close.
Sorullitos
 
Thanks very much!

Basil 

Jordan Marsh Banana Bread

From: gigi
Sent: Friday, December 23, 2011 9:56 AM
To: phaedrus@hungrybrowser.com 
Subject: Jordan Marsh banana bread

Jordan Marsh used to serve a slice of banana nut bread with their entrees. 
I have been looking for that recipe for years,all i find is for blueberry muffins.
Can you please help me find the recipe for banana nut bread?

Thank you

Hello Gigi,

I looked for this recently with no success. Sorry.

Phaed


Uncooked Candy

From: gayle
Sent: Thursday, December 22, 2011 11:40 AM
To: phaedrus@hungrybrowser.com 
Subject: recipe

I am looking for a recipe for candy that is a very simple recipe. The main ingredients are Eagle Brand milk, pecans, and powdered sugar. 
It is a no-bake recipe and I believe it was refrigerated. Similar to divinity, but no cooking. There is no chocolate nor coconut in this recipe. 
Sorry to be so vague, but it has been since the early 70's since we made this recipe. Thanks so much for your help. :)
Gayle is my first name and I really appreciate your help. Thank you. 

Hi Gayle,

I did a diligent search, but I cannot find an uncooked candy recipe that fits your description. Most recipes like that have coconut and/or chocolate.(like Martha Washington balls) Mexican candy (“penuche”) has brown sugar and is cooked. There are some "pecan candy" recipes, but they call for granulated sugar and are cooked. Is your recipe a “roll” or dropped, or cut into squares like fudge? There’s a recipe for snow balls below that has the right ingredients, but it is cooked.

Phaed

Snow  Balls

3 c. nuts, finely chopped
1 (14 oz.) can sweetened condensed milk (Eagle Brand)
Powdered sugar, sifted as needed (about 1 c.)

 In large saucepan, combine nuts and milk.  Cook and stir over low heat until mixture forms a ball and pulls away from sides of pan, about 5 minutes.  
Cool to room temperature, about 30 minutes.  Form into 1" balls and roll in powdered sugar.  Makes 4 dozen. 
----------------------------------------------------------------------------------------------------------------
Hello, this is Hayden in Cincinnati. 
Remember seeing this recipe before. Have never tried it, but sounds similar to "Gayle's" request from 1/13/12. 
The coconut, pecans, or "anything you want" are all optional. Maybe the "dip" is similar to dipping "buckeyes" 
in a chocolate and paraffin combination.(This Ohio buckeye has dipped and eaten more than my share of buckeye candy.)
Hope "Gayle" can use this. Hayden

No Cook Fondant Candy 

2 sticks butter, melted
2 boxes powdered sugar
1 can Eagle Brand milk
1 tsp. vanilla

Sift sugar, melt butter. Add all ingredients and mix, then beat until fluffy. Add nuts, coconut, flavorings, etc. (Anything you want.) 
Shape small amounts into dipping size, leave in refrigerator 2 to 3 days, then dip.
---------------------------------------------------------------------------------------------------------------------
Uncle Phaedrus,

I was reading the request for "uncooked candy" posted by Gayle and appearing in your 1/13/12 update.  In searching Google Books for magazines, 
I found several references in Life magazine from the late 1940s and early 1950s for this recipe.  I wonder if this one is similar, since it 
includes only the milk and powdered sugar plus flavoring.

Cynthia
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Recipe for 5-Minute Fondant (8 varieties)


2/3 cup Eagle Brand Sweetened Condensed Milk
1 teaspoon vanilla
4 cups sifted confectioners' sugar

Blend Eagle Brand Sweetened Condensed Milk and vanilla.  Gradually add confectioners' sugar, mixing until smooth and creamy.  
Result:  1 1/2 pounds of real homemade candy.

Enjoy it plain, or in any of the following varieties:  Use fondant between nut meats or as a stuffing for dates.  
Or form into small balls and roll in chopped nut meats, shredded coconut, grated chocolate, or candied fruit.  
Or color fondant with vegetable coloring and flavor as desired with oil of peppermint,  
-------------------------------------------------------------------------------------
Hi, Phaedrus,

It’s been a long time since I e-mailed you (ref the “Once is happenstance” quote), but I was searching for Zuider Zee Hushpuppies 
and saw the request from gayle .  I’ve been making this Eagle Brand Fondant since the late 1950’s when we learned the recipe in a 
Home Ec class.  While gayle didn’t mention any dates in what she remembered, I took this candy to a party last Christmas and one 
lady requested the recipe saying it tasted like Divinity.  I had never made that connection, but I also love Divinity and realized 
she was right.  It isn’t a true Fondant, but that how it was listed in the old Eagle Brand leaflets.  Works for me!

Fondant

2/3 cup Eagle Brand Sweetened Condensed Milk
1 tsp vanilla
4 cups sifted confectioners' sugar
1 cup chopped nuts
1/2 cup chopped dates

Combine sugar, milk, vanilla. Add dates and nuts.  Mix thoroughly – will be a “heavy” mixture.  Roll into balls to serve if desired.
------------------------------------------
Best regards,   Shelia

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