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Louis Pappas' Beef Stew

From: Judy 
Sent: Wednesday, January 10, 2018 6:32 PM
Subject: from Judy recipe from Pappas restaurant

I had a beef stew from Pappas restaurant several years ago and it is in the little cookbook.
Unfortunately moving I have lost it and would like to see if you could find it for me.
Two unusual items I remember was the tomato paste and cloves/spices put in cheese
cloth and cooked in it.

Thank you for your help.

Hi Judy,

Which Pappas restaurant? There have been restaurants by that name in Long Island, NY; Tarpon Springs, FL, San Jose, CA, several in Maryland and probably other places.

Please tell me which specific Pappas restaurant.


From: Judy 
Sent: Thursday, January 11, 2018 11:02 AM
To: Phaedrus 
Subject: Re: from Judy recipe from Pappas restaurant

Thank you Phaedrus for your reply. The place was Tarpon Springs, FL. from the little 
paperback book they sell at the restaurant. I remember specifically they had the
tomato paste and clove/spice bag in cheesecloth in it. This is the little cookbook:
Louis Pappas' Famous Greek Recipes (Condensed for home use by Mamma Pappas) [Pamphlet] 
(Condensed for home use by Mamma Pappas)Pamphlet – 1987
by Pappas Mamma (Author)

Thank you, Judy

Hi Judy,

Sorry, I could not find that recipe anywhere. I don’t have a copy of that recipe pamphlet from Pappas. There are a few copies for sale at used book sites such as Amazon, but at over $50.00 they are quite expensive. See: Louis Pappas' Famous Greek Recipes

Amazon also has a Louis Pappas cookbook for sale: “Louis Pappas’ New Generation Greek Cuisine.” $19.95. I don’t know that the recipe is in there, but it might be. See: Louis Pappas’ New Generation Greek Cuisine

I’ll post this request. Perhaps one of my readers has the recipe and will reply.


From: "Marilyn"
To: "Uncle Phaedrus" 
Subject: Beef Stew with Onions (Stifado)
Date: Monday, February 19, 2018 11:43 AM

Hi Phaed.  Happy I can return the favor of a recipe to somebody!

Louis Pappas' Beef Stew with Onions (Stifado)

2 lb. lean stew beef
2 T. olive oil
2 T. butter
1 lb. small onions
1/4 c. olive oil
2 T. claret wine
2 T. vinegar
2 T. pickling spices, tied in a bag
2 tsp. salt
1/2 tsp. pepper
2 c. hot water
4 unpeeled cloves of garlic
4 T. tomato paste

Heat oil & butter in a skillet & brown meat for about 10 minutes.  Remove
meat to a larger cooking utensil & brown the whole onions in the skillet in
the hot oil;  when browned, add to the meat.
In a bowl, combine the 1/4 c. fresh oil, claret wine, vinegar, tomato
paste, salt, pepper, water, & unpeeled garlic.  Stir this mixture well &
pour over meat & onions, placing bag of spices in the center of the stew.
Cover & bring to a boil, then reducing the heat to a simmer boil.  Cook
about 2 hours, or till meat is tender when tested.
This gravy may be thickened with a small amount of flour & water, & 1/2
tsp. of paprika may be added for additional color.
From Mama Pappas, "Louis Pappas' Famous Greek Recipes" booklet

If anyone has bought the newer book, "New Generation Greek Cuisine", there
is a new version on page 90.  A fantastic book, everything I've made from
it has become a keeper.

Thank you so much this is the recipe I'm searching for, I lost my little book. 
Please thank the person for me, I really appreciate the reply and thank you for 
finding this recipe for me. It means a mother loved this recipe and I 
as well.

Judy, Albuquerque, NM

Great British Bake-Off Baking Peel

From: Lynn  
Sent: Wednesday, January 10, 2018 5:58 AM
Subject: Pizza/Baking Peel

I am a big fan of The Great British Baking Show and would like to purchase the same large 
pizza/baking peel contestants use on the program.  Do you have any idea where I can buy 
this item?  I have done multiple searches and have had no luck finding the exact one.  

Thank you.

Lynn in MA

Hi Lynn,

This certainly isn’t an easy request. We regularly watch the “Great British Baking Show” (In Britain it’s called “The Great British Bake Off”.), but we’ve never paid enough attention to the baking peel that they use to be able to remember what it looks like. You don’t give any description except “large”, and I cannot find a photo or any mention at all of the baking peel that they use. So, since I cannot find any mention of a baking peel that references the show, then I have no idea what to search for. Baking or pizza peels come in a variety of shapes and sizes and may be made of wood or metal or synthetic substances.

Knowing a bit about television, I’d say that one of the show’s British sponsors provides the baking peels. Their main sponsors are "Lyle's Golden Syrup" and "Dr Oetker", but they likely don’t make all the products used on the show.

Paul Hollywood, one of the judges on the show, has endorsed this pizza peel, but I have no idea if it’s used on the show: Paul Hollywood pizza peel

Mary Berry endorses a “cake lifter” shown as #11 here: Bake Effect
and that is sold in the UK: Mary Berry Cake Lifter

If neither of those hits the mark, then your best bet might be to contact the show via their website: The Great British Bake Off

or via their Facebook page: The Great British Bake Off Facebook Page

There are lots of photos of baking peels on these sites. You might find one that is similar:


Google Images 1

Google Images 2

If you find a baking peel that matches on any of these pages, but you can’t find it for sale, let me know and I’ll try to help.


Carnivale in Ivrea Piemonte

-----Original Message----- 
From: Elena
Sent: Thursday, January 04, 2018 9:37 PM
Subject: Carnivale in Ivrea

Hello Uncle Phaedrus,

I hope you can help me. My father was originally from Ivrea, in Piemonte in Italy.
Carnivale will be here next month, and I would like to make an authentic recipe from 
Ivrea for celebration. I want my children to be more aware of their roots than I have 
been. Can you suggest something and provide a recipe? Nothing too complicated, just 
authentic. A dessert or snack, maybe?



Hi Elena,

One of the most popular Carnivale sweets in Ivrea is a chocolate-hazelnut cookie called "Eporediesi al Cacao."

There are recipes on these sites:



There is also a recipe below, which I found in "Celebrating Italy" by Carol Field.


Eporediesi al Cacao

Makes about 36 cookies

1 3/4 cups to 2 cups		hazelnuts, toasted and peeled 
1 cup						sugar
2							egg whites
1 cup plus 1 tablespoon		sugar
1/3 cup						water
2 tablespoons				light corn syrup
1/2 cup plus 2 tablespoons	unsweetened cocoa powder
Confectioner's sugar

Grind 1 3/4 cups toasted hazelnuts with 1 cup sugar in a food processor until 
they are a chunky mixture. Add the egg whites and mix until well combined into
a hazelnut paste. Separately cook the 1 cup plus 1 tablespoon sugar, the water,
and corn syrup over a medium flame until the mixture is clear and reaches 240°F 
on a candy thermometer. Do not cook it any more or it will harden. Leave it to 
cool completely, then add it to the hazelnut mixture and mix in the cocoa. As 
the dough cools, it will stiffen up. If, when the dough is totally cool, it is
still soft, add up to 1/4 cup chopped toasted hazelnuts. Drop by heaping 
teaspoonfuls at 3-inch intervals on parchment-lined or buttered and floured 
baking sheets. They spread considerably as they bake. Flatten the tops with the 
back of a moistened spoon and sift a little confectioner's sugar over their tops.

Baking. Heat the oven to 350°F. Bake 18 to 20 minutes. The cookies look slightly
cracked when they are baked.

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