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----- Original Message -----
From: Bill
To: phaedrus
Sent: Friday, December 26, 2003 3:39 PM
Subject: Lundy's lost Chowders
Dear Uncle,
Have been searching for the original recipe for Lundy Bros. clam chowder
and/or clam bisque and maybe even their wild fish chowder. The famous
restaurant operated at Sheepshead Bay, Brooklyn during the 30's and, I
believe, into the 1980"s. In its heyday it seated 2,800 diners. Yes. That's
right! It reopened a few years ago, on the original site, with a capacity of
"only" 800. They also opened a branch in NYC.
The soups that are now being served at their current locations bear little
resemblance too Lundy's famous offerings.
I have found two chowder recipes in:
1)The Brooklyn Cookbook by Lyn Stallworth
2)Lundy's by Robert Cornfield
They just don't seem right.
I have yet to encounter anything for their clam bisque. The current owners
serve a New England clam chowder. The old Lundy's would never think of
putting a potato in their white bisque.
And, their fish chowder was one of a kind - oily, stringy, and a bit spicy.
Very distinctive! Other fish chowder recipes are mild and very nice, but not
oily/stringy/spicy.
Can you help?
Bill
Hi Bill,
Wish I could help. but the only Lundy's recipes that I can find are the ones
below from the book you mention.
Irving Lundy began his career selling clams from a push cart in Sheepshead
Bay and he opened the first Lundy Brothers Restaurant in the early twenties
in a wooden shack on the Bay. By 1934, he had done well enough to move into
a block-long Spanish-style building across the street, and by the late 1930s
Lundy's was serving hundreds of people every evening. Brooklyn families
flocked to Lundy's when they craved seafood. At its peak, Lundy's was the
self-proclaimed largest restaurant in the U.S.A, with a capacity of 2800
diners. Generations of Brooklyn families had lobster, clams, chowders,
bisques, oysters, Lundy's famous biscuits and desserts. Irving Lundy passed
away in 1977, and Lundy's did not survive for long without him, shutting
it's doors in 1979.
In 1995, armed with the original property and some of the original recipes,
the Tam Restaurant group re-opened Lundy's and shortly thereafter opened a
second one in Manhattan, which later closed down. The "new" Lundy's, which
features a mix of the old recipes with new ones, has received mixed reviews
from patrons of the old Lundy's. To celebrate the 1995 reopening of Lundy's,
Robert Cornfield and Kathy Gunst produced a book called "LUNDY'S:
Reminiscences and Recipes from Brooklyn's Legendary Restaurant," available
at Amazon and other places.
Phaed
These recipes are from:
Lundy's
Reminiscences and Recipes from Brooklyn's Legendary Restaurant
by Robert Cornfield with recipes and food notes by Kathy Gunst
Illustrated with more than 50 halftones
HarperCollinsPublishers - ISBN: 0-06-018741-7
June 1998
$25.00/hardcover - Amazon@TKL-Save: $7.50 (30%) - ORDER
-----------------------
Lundy's Tartar Sauce
Makes About 2 Cups
The classic accompaniment to fried seafood.
Tartar sauce can be made several hours before serving.
1/8 cup capers
1/8 cup chopped parsley
1/8 cup chopped cornichons or gherkins
1 1/2 cups mayonnaise
1/4 cup diced onions
1/8 cup lemon juice
1/8 teaspoon Dijon mustard
Dash of Tabasco or hot pepper sauce
Salt
Freshly ground black pepper
Place the capers, parsley, and cornichons in the container of a food
processor and pulse until finely chopped. (Alternately, finely chop the
ingredients by hand.) Place in a medium bowl and mix in the mayonnaise,
onions, lemon juice, mustard, hot pepper sauce, salt, and pepper. Cover and
refrigerate until ready to use.
-------------------------------------------
Lundy's Brooklyn Red
(or Manhattan Clam Chowder)
Serves 8
Like all chowders, this one tastes better made a day ahead of time. This is
a classic that combines clams, fresh clam broth, tomatoes, potatoes,
vegetables, and herbs.
4 pounds quahog, or 6 pounds cherrystone clams
2 tablespoons butter
2 large or 3 medium onions, cut into large dice
2 carrots, cut into large dice
2 stalks celery, cut into large dice
2 cloves garlic, minced
1 bay leaf
3 medium potatoes, peeled and cut into large dice
One 28-ounce can whole peeled tomatoes
1 teaspoon tomato paste
1 1/2 teaspoons dry thyme
1 1/2 teaspoons dry oregano
Freshly ground black pepper
Salt (optional)
Scrub the clams well to remove any external debris. Place the clams in a
large pot with 8 cups water. Place over high heat and bring to a boil.
Reduce the heat and cook until the clams just open, about 5 minutes. Remove
from the heat and strain the broth into a large bowl and set aside. Separate
the clams from their shells. Coarsely chop the clams and set aside; discard
the shells.
Clean any sand from the bottom of the pot. Heat the butter over a moderately
low heat. Add the onions and cook, stirring frequently to prevent browning,
about 8 minutes, or until soft. Add the carrots, celery, garlic, bay leaf,
potatoes, tomatoes, tomato paste, thyme, oregano and pepper, and stir to
mix. Add the reserved clam broth into the pot and bring to a boil over high
heat. Reduce the heat to moderate and cook, uncovered, for 30 to 40 minutes.
Add the clams and cook another 10 minutes, or until the potatoes are tender.
Taste for seasoning and serve piping hot.
------------------------------------------------
Lundy's Ultimate Biscuits
Makes About 14 Biscuits
After much experimentation, I have gotten this as close to the definitive
Lundy's biscuit as you can get. These are light and fluffy biscuits, with a
crispy, almost crunchy exterior. Plan on serving the biscuits within a few
hours and plan on making a lot they tend to disappear very quickly. Serve
with any of the recipes in the book, or with butter and jam and honey.
1 1/2 cups plus 3 tablespoons all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons unsalted butter
4 tablespoons shortening
1/2 cup milk
Preheat the oven to 375 degrees.
Sift the flour, baking powder, sugar, and salt into a large bowl. Stir well.
Cut the butter and shortening into small pieces and add to the flour
mixture. Using your hands or a pastry blender, crumble the fat into the
flour mixture until the butter and shortening are pea-sized pieces and the
mixture resembles coarse cornmeal. Add the milk and mix the dough just until
it comes together; be careful not to overmix.
Knead the dough gently on a lightly floured work surface. Roll out the dough
1/2 inch thick; this is a crucial step in making successful biscuits. If you
roll the dough out too thin, the biscuits will be dry and overcooked. If you
roll it out too thick, they won't cook properly. Using a 2-inch biscuit
cutter, or a 2-inch-wide glass, cut out the biscuits and place on an
ungreased baking sheet. Roll out the scraps 1/2 inch thick and cut any
additional biscuits. Bake for 14 to 15 minutes, or until the biscuits are
golden brown. Serve hot
---- Original Message -----
From: Melinda
To: phaedrus
Sent: Friday, December 26, 2003 1:36 PM
Subject: Magic Pan Chicken Divan crepes
> Is there a way to find the recipe for The Magic Pan's chicken divan
> crepes?
> The Magic Pan was a crepe restaurant that has gone out of business.
>
> Thanks!
> Melinda
>
Hello Melinda,
No luck with the chicken divan crepes from Magic Pan. However, I do have the
Magic Pan Chicken Elegante crepes recipe. See below. I do have some non -
Magic Pan chicken divan crepes recipes. See below.
Phaed
The Magic Pan Chicken Crepe Elegante
Yield: 6 servings.
For crepes:
1 cup all-purpose flour
1 pinch salt
3 eggs
1 1/2 cups milk
1/2 cup vegetable oil or melted butter
For filling:
1 cup chicken stock
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups diced cooked chicken
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 egg yolks
1/2 cup half-and-half
1/4 cup grated Parmesan cheese
To prepare crepes: Sift flour and salt together into a large mixing bowl.
Add eggs; mix thoroughly (mixture will form a thick paste). Add milk
gradually, beating until smooth. Batter will have the consistency of heavy
cream. Cover bowl; refrigerate for 2 hours.
Brush a hot crepe pan with oil or melted butter. Pour in about 1 1/2
tablespoons of batter, depending on the size of the pan. Tip the pan to
coat it with a thin layer of batter. Cook over medium-high heat until crepe
is golden brown, about 1 minute, then turn and brown other side. Continue
cooking crepes, adding oil or butter to pan as needed.
To prepare filling: Preheat oven to 375 degrees. Bring stock to a boil in a
small pan. Melt butter in a saucepan over low heat. Stir in flour. Cook,
stirring for 1 minute. Gradually add stock. Bring to a boil. Cook, stirring
over low heat for 1 to 2 minutes or until mixture thickens. Remove from
heat. Stir in chicken, salt, pepper, parsley and chives.
Beat egg yolks and half-and-half in a small mixing bowl. Add a little of
the hot sauce; mix well. Stir egg mixture into remaining hot sauce in pan.
Put a portion of the mixture in the center of each crepe. Roll up crepes.
Place in a buttered oven-to-table baking dish. Sprinkle with cheese. Bake
10 to 15 minutes. Serve at once.
PER SERVING: 500 calories; 34g fat (61 percent calories from fat); 11g
saturated fat; 248mg cholesterol; 24.5g protein; 23.5g carbohydrate; 5g
sugar; 1g fiber; 519mg sodium; 173mg calcium; 285mg potassium.
----------------------
Chicken Divan Crêpes
Rich, but so good!
1/4-cup butter
1/4-cup flour
2-cups chicken broth
2-tsp Worcestershire sauce
3-cups grated cheddar cheese
2-cups dairy sour cream
(2) 10-ounce packages, frozen broccoli spears or 1 1/2-pounds broccoli,
cooked and drained
2-cups chopped cooked chicken
12-cooked crêpes
Over medium heat, melt butter in small saucepan. Stir in flour and cook
until bubbly. Add broth and Worcestershire sauce; cook, stirring until
thickened. Add 2 cups cheese. Empty sour cream into medium bowl; gradually
add hot cheese sauce, stirring constantly. In large shallow baking dish,
place cooked broccoli and cooked chicken on each crêpe. Spoon 1 tablespoon
sauce over each. Fold crêpes over. Pour remaining sauce over all. Sprinkle
with remaining cup of cheese. Cover and heat in 350ºF (177ºC) oven for 20 to
30 minutes. Makes 12 crêpes.
----------------------------
Chicken Divan Crepes
1 tablespoon butter
1 can cream soup (chicken, mushroom, celery, etc.)
1/2 cup milk
1 (10 oz.) packages frozen broccoli spears or
1 1/2 lbs. broccoli, cooked and drained
1 cup chopped cooked chicken
6 cooked crepes
1 cup grated cheese
Over medium heat, melt butter in small saucepan.
Stir in soup and milk, cook until bubbly.
Add 1-cup cheese
In large shallow baking dish, place cooked broccoli and cooked chicken on
each crepe.
Spoon 1-tablespoon sauce over each. Fold crepes over.
Pour remaining sauce over all.
Sprinkle with remaining cup of cheese.
Cover and heat in 350 oven for 20 to 30 minutes.
Makes 6 crepes.
--------------------------
Chicken Divan Crepes
1/4 c. butter
1/3 c. (heaped a bit) flour
2 c. chicken broth
2 t. Worcestershire Sauce
3 c. grated cheese
1-2 c. sour cream
2 - 10 oz. pkgs. frozen broccoli spears or
1 1/2 c. chopped cooked chicken
12 cooked crepes
Over medium heat, melt butter in small saucepan. Stir in flour and cook
until bubbly. Add broth and Wor sauce; cook, stirring until thickened. Add 2
c. cheese. Empty sour cream into medium bowl; gradually add hot cheese
sauce, stirring constantly. In large shallow baking dish, place cooked
broccoli and cooked chicken on each crepe. Spoon 1 T. sauce over each. Fold
crepes over. Pour remaining sauce over all. Sprinkle with remaining cup of
cheese. Cover and heat in 350 over for 20 - 30 minutes. Makes 12 crepes.
All-Purpose Crepe Batter
4 eggs
1/4 t. salt
2 c. flour
2 1/4 c. milk
1/4 c. melted butter
Combine ingredients in blender jar; blend for about 1 minute. Scrape down
sides with rubber spatula and blend for another 15 seconds or until smooth.
---------------------------------------
Chicken Divan Crepes
Filling:
Small chicken pieces, cooked
1/2 c. sour cream
1 or 2 cans cream of mushroom soup
Mozzarella cheese
Chopped broccoli
1 tsp. soy sauce
Chopped celery and onion, optional
CREPES:
4 beaten eggs
1 c. milk
1 tsp. oil
1 c. flour
1/2 tsp. salt
Mix in blender the crepe ingredients. Double this for above filling. Pour
like pancakes and flip (do not brown). Fill crepes with Divan filling and
roll like burrito. Sprinkle more cheese and sour cream over top if desired.
Bake at 300 degrees for 30 to 40 minutes.
More Magic Pan recipes
----- Original Message -----
From: "DigiDawn"
To: phaedrus
Sent: Friday, December 26, 2003 8:18 PM
Subject: Looking for southern Woodford Pudding Recipe
Hi there,
My grandmother had a recipe for Woodford Pudding. She passed away 7 years
ago, and we (my mom, aunt and me) can't read grandma's writing well. My aunt
has the recipe but appears to want to take it to her grave.
The one thing we do know is that it has nuts, and strawberry jam in it.
My grandma grew up in the south.
Can you help us please?
Digidawn and family.
Hi Digidawn,
See below for all of the Woodford Pudding recipes that I could find.
Blackberry jam is traditional, but you could use strawberry if you wish. No
nuts in any of the recipes that I found. Nutmeg, though...
Phaed
Woodford Pudding With Bourbon Sauce
Ingredients :
4 egg yolks
1 c. sugar
3/4 c. (1 1/2 sticks) butter, softened
1 tsp. soda
3/4 c. buttermilk
1 c. blackberry jam
2 1/2 c. flour
1 tsp. ground allspice
1/2 tsp. ground nutmeg
BOURBON SAUCE:
1/2 c. (1 stick) butter
1 c. sugar
4 egg yolks, beaten
Pinch of salt
1 c. cream, heated
1/2 c. bourbon
Preparation :
Beat eggs with 1/4 cup sugar, cream remaining sugar with butter.
Dissolve soda in 2 tablespoons buttermilk, add to cream mixture.
Stir in egg yolk mixture, remaining buttermilk and jam. Sift flour
with spices and add to batter. Place in a greased and floured 4" x
10 1/2" loaf pan. Bake at 325 degrees for 40 minutes, pudding may
be topped with meringue or bourbon sauce.
BOURBON SAUCE:
In the top of a double boiler, cream butter and sugar, beat in egg yolks
and salt. Slowly add hot cream and stir until thickened, then add
bourbon. Serve warm. This sauce is good on any dessert pudding.
----------------------------------
Woodford Pudding
Ingredients :
1 c. butter or margarine (room temperature)
1 c. buttermilk
1 tsp. soda
2 c. blackberry jam
1 c. sugar
2 c. flour
2 eggs
2 tsp. cinnamon
3 tsp. nutmeg
2 tsp. allspice
Preparation :
Put all ingredients in a mixing bowl and mix well. Pour into
greased 9x13 baking pan. Bake at 300 degrees for an hour and until
edges begin to pull away from pan. You may want to reduce the
amount of spices.
----------------------------------
Woodford Pudding
Ingredients :
1/2 tsp. nutmeg
1/2 c. butter
1 tsp. cinnamon
3/4 c. sugar
1 c. blackberry jam
1 tsp. soda dissolved in 1/2 c. buttermilk
1 1/2 c. flour
3 eggs, slightly beaten, separately
Butterscotch Sauce:
1 1/2 c. dark brown sugar
4 tbsp. flour
1 c. boiling water
Dash of salt
4 tbsp. butter or margarine
2 tsp. cream
1/2 tsp. vanilla
Preparation :
Cream ingredients; fold in egg whites. Bake in shallow greased
baking dish for about 40 minutes at 325 degrees. Serve with sauce.
----------------------------------
Woodford Pudding With Butterscotch Sauce
Ingredients :
1/2 c. butter
1 c. flour
1 tsp. soda
1/2 c. sour milk
1 c. sugar
1 c. blackberry jam
1 tsp. cinnamon
3 eggs, slightly beaten
Preparation :
Cream the butter and sugar. Add the beaten eggs and mix well.
Dissolve the soda in the sour milk. Add the flour and cinnamon with
the sour milk mixture. Blend the jam. Bake in a greased shallow
baking dish, 9"x13", for 40 minutes in a 325 degree oven. Cut in
squares and serve with butterscotch sauce. SAUCE: Mix 1 1/2 cups
light brown sugar with 2 tablespoons of the flour. When these are
well blended, add 1 cup boiling water and a dash of salt. Stir and
cook for about 6 to 8 minutes. Remove from heat and add 4
tablespoons butter and 1/2 teaspoon vanilla. Blend well. Serve
warm.
----------------------------------
Woodford Pudding
Ingredients :
3 eggs
1 c. sugar
1/2 c. butter
1 c. flour
1 c. blackberry jam (homemade is best)
1 tsp. soda
3 tbsp. sour milk
1 tsp. each of cinnamon, nutmeg and cloves
Preparation :
Cream butter an sugar, add eggs, then flour with spices, mix soda
with sour milk, add to above, then add jam. Bake slow oven 325
degrees until done. Serve warm with whipped cream.
----- Original Message -----
From: 9668
To: "Phaedrus"
Sent: Friday, December 26, 2003 12:34 PM
Subject: italian chicken recipe
the chicken receipe i am looking for is baked and has a juice, almost like
au jus, no tomatoe sauce. can you help
Hello 9668,
You give me little to go on, 9668. See below for a few.
Phaed
"I am not a number, I am a man!"
- Prisoner #6 - "The Prisoner"
Italian Roast Chicken
Ingredients :
1 fryer, cut up & washed
2-3 tbsp. oil (for baking sheet pan)
2-3 cloves garlic
Sage leaves, crumpled
Parsley
Garlic salt
Oregano
Salt
Pepper
Preparation :
Place chicken in oven baking sheet covered with 2-3 tablespoons
oil. Dice garlic over chicken pieces. Sprinkle other seasonings
over chicken. Bake at 350 degrees for 1 hour approximately.
----------------------------------
Italian Baked Chicken
Ingredients :
1 (3 lbs.) cut up chicken
1 tbsp. Lowery seasoning salt
1 tsp. garlic powder
1 tbsp. paprika
1 (8 oz.) bottle Kraft Zesty Italian dressing
1 c. Worcestershire sauce
Preparation :
Soak chicken in 1/3 cup of white vinegar and 2 tablespoon of salt
for 1 hour. Skim the fat off of chicken and wash the chicken. Put
garlic and seasoning salt on the chicken, massage seasonings onto
chicken. Place chicken in 32 x 22 x 4 cm Pyrex pan. Bake uncovered
for 20 minutes in preheated oven set at 450 degrees. Turn chicken
periodically. Once chicken starts to brown, take it out of the
oven, pour off the essence and reserve in a bowl. Add dressing and
Worcestershire sauce to the essence. Mix very well. Pour mixture
over chicken and cover. Lower oven temperature to 400 degrees and
return pan to the oven. Bake chicken for an additional twenty
minutes basting periodically. Enjoy! Serve with white rice using
the essence as gravy.
----------------------------------
Chicken Italian Dressing Bake
Ingredients :
1/2 c. Italian seasoned bread crumbs
1/4 c. grated Parmesan cheese
1/8 tsp. salt
4 chicken breast halves, skinned and boned
1/4 c. commercial Italian salad dressing
Vegetable cooking spray
Preparation :
Combine bread crumbs, cheese, and salt in a plastic bag; shake to
mix. Dip chicken in salad dressing. Place one piece of chicken in
bag, and shake to coat. Repeat procedure with remaining chicken.
Place in a lightly greased pan. Bake at 400 degrees for 15 minutes.
Spray chicken with cooking spray, and bake an additional 5 to 10
minutes or until done. Yield 4 servings.
----- Original Message -----
From: "James"
To: phaedrus
Sent: Thursday, December 25, 2003 10:20 PM
Subject: saccharin search
> I'm looking for some pure saccharin to make pickles.
> Sodium saccharin doesn't work well. Can you help me
> find some? Your help is greatly appreciated.
>
> Thanks,
>
> James
Hello James,
Let's talk about saccharin...
There are only five kinds of saccharin that are used commercially:
1) Raw insoluble ("acid) saccharin - This is an acid. It's not soluble in
water, so it's not very useful as a sweetener. It's used as a raw material
to make other kinds of saccharin.
2) Purified insoluble ("acid") saccharin - This is an acid. It's not soluble
in water, so it's not very useful as a sweetener except in solid products.
It's used in pharmaceutical applications and in insecticides. It's just a
purified form of #1.
3) Sodium saccharin - This is what most people mean when they say
"saccharin". It's the commercial form of saccharin used as an artificial
sweetener. When people made saccharin pickles in "the old days", sodium
saccharin is what they used. It has a bitter after-taste for many people
that's made worse by heating foods containing it.
4) Calcium saccharin - This is very similar to sodium saccharin, but it has
a better flavor. It's relatively new as an artificial sweetener. This is
what's used in "Sweet and Low" and "Sugar Twin". It's not as bitter as
sodium saccharin, but it too becomes more bitter after heating.It's usually
mixed with another sweetener to counteract the bitter taste
5) Ammonium saccharin - This is used as an artificial sweetener, and is
approved for such use in the U.S. I could not find anything more about it.
I could not find it offered for sale anywhere except in China.
So, when you say you want "pure saccharin" instead of "sodium saccharin",
you're asking for something that won't work for making pickles. Your pickles
wouldn't absorb "insoluble saccharin" - it would settle to the bottom of the
jar due to its insolubility. If you used sodium saccharin before to make
your pickles and were not happy with the taste, then I suggest you try
calcium saccharin. Note, however, that calcium saccharin sweeteners contain
some "dextrose", which is sugar. The reason is to counteract the bitter
aftertaste.
You can buy one of these calcium saccharin/dextrose products here:
Sweet-Ola
It's not different in taste from "Sweet & Low" or "Sugar Twin", but it might
be cheaper.
Phaed
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