|
From: Virgina
Sent: Thursday, May 15, 2014 4:16 PM
To: phaedrus@hungrybrowser.com
I would like to have the recipe for Bouef Bourguignon (can't spell it) that I got out of a Good Housekeeping magazine many years ago.
It had three different kinds of liquor in it and was really delicious. If you can help, I'd appreciate it! Many thanks for all your
previous helps.
Virginia
Hi Virginia,
What were the three liquors?
Phaed
From: Virgina
Sent: Friday, May 16, 2014 11:27 AM
To: Phaedrus
Subject: Re:
Hi Phaed,
I can't remember for sure, but I think two of the three were bourbon and gin, plus the red burgundy. thank you so much.
Virginia
Hi Virginia,
I can’t find a recipe with multiple liquors that gives any connection to Good Housekeeping. Below are a couple of recipes
without that connection that do have multiple liquors.
The combination of burgundy plus gin and bourbon sounds unlikely to me. When alcohol in addition to the red wine is added
to this dish, it is usually Cognac or brandy or another wine.
I’ll post this on the site.
Phaed
Beef Bourguignon
Butter or margarine
2 1/2 lb. boneless beef chuck, cut into 1 1/2 inch cubes
3 tbsp. brandy
1/2 lb. small white onions, peeled(about 12)
1/2 lb. small fresh mushrooms
2 1/2 tbsp. potato flour
2 to 2 1/2 tsp. meat - extract paste
2 tbsp. tomato paste
1 1/2 c. Burgundy
3/4 c. dry sherry
3/4 c. ruby port
1 c. (10 1/2 oz.) condensed beef bouillon, undiluted
1/8 tsp. pepper
1 bay leaf
Slowly heat a 4-quart Dutch oven with tight-fitting lid. Add 2 tablespoons butter; heat, don't burn.
In hot butter, over high heat, brown beef cubes well all over (about a fourth at a time - just enough to
cover bottom of Dutch oven). Lift out beef as it browns. Continue until all beef is browned adding more
butter as needed. Then return beef to Dutch oven. In small saucepan, heat 2 tablespoons brandy just until
vapor rises. Ignite, and pour over beef. As flame dies, remove beef cubes; set aside. Add 2 tablespoons
butter to Dutch oven; heat slightly. Add onions; cook over low heat, covered, until onions brown slightly.
Then add mushrooms; cook, stirring 3 minutes. Remove from heat. Stir in flour, meat-extract paste and
tomato paste until well blended. Stir in burgundy, sherry, port and bouillon. Preheat oven to 350 degrees.
Bring wine mixture just to boiling, stirring; remove from heat. Add beef, pepper and bay leaf; mix well.
Bake, covered and stirring occasionally, 1 1/2 hours or until beef is tender, adding remaining brandy,
little by little. Makes 6 servings. *This dish is better if made the day before, refrigerated, and
reheated gently for serving. If necessary, add a little more wine to thin the sauce.
-------------------------------------------
Beef Bourguignon
3 lbs. cubed stew beef
1 1/2 c. brandy
2 1/2 c. red wine
1/2 c. butter
1/2 lb. whole mushroom
1/2 lb. pearl onion
1 tbsp. tomato paste
2 cloves garlic chopped
1 bay leaf
1/2 tsp. thyme
1 (10 1/2 oz.) can beef stock
1/4 c. flour
Marinate beef in 1/3 of brandy and red wine for at least 1 hour. Turn occasionally. In large skillet heat
half the butter until foamy. Mix together flour with salt and pepper to taste. Roll beef cubes in flour, place
in hot butter and brown, removing cubes as they are done. In separate skillet, heat remaining butter; add onions;
stir, cover and simmer over low heat for 2 minutes. Add mushrooms, turn up heat and saute 3 minutes. Remove from
heat; add tomato paste, garlic and 1 tablespoon flour. Mix until smooth. Add remaining brandy, red wine, beef stock,
bay leaf, thyme, salt and pepper to taste. Boil, reduce heat. Simmer 15 minutes, add beef and simmer 1 1/2 hours.
==================================================================================================================
Phaed,
I think you nailed it again!!! The first recipe you sent to me sounds like the one I want. You are a wonder!
I don't know how you do it so quickly! Thank you so much.
Virginia
-----Original Message-----
From: Kathy
Sent: Thursday, May 15, 2014 10:24 PM
To: phaedrus@hungrybrowser.com
Subject: Another Drostes chocolate cake recipe request
This came. From a long time ago friend. There was sour cream in the cake,
the cocoa was stirred into a 3/4 cup of coffee. Whipping cream and Drostes
cocoa in the frosting.
Thanks very much for your help,
Kathy
Hi Kathy,
Sorry, I had no success finding a recipe in which Droste cocoa was mixed
with the coffee as you describe. I'll post this on the site.
Phaed
From: Holly
Sent: Saturday, May 17, 2014 6:37 PM
To: phaedrus@hungrybrowser.com
Subject: recipe
Hi there!
I have been wondering if anyone has a recipe for the crinkly french toast and syrup served at Em Le's restaurant
in Carmel,Ca? It's kind of a cross between french toast and a funnel cake.There are all these crispy bits all over
it,so it is definitely cooked in hot oil with some kind of batter.They put almonds on it and a great syrup that has
caramel and spices.
This is what the menu description says.. Unique, BATTER COOKED, thick egg bread and beautifully finished with white
powdered sugar, cinnamon, and crushed almonds, and Em Le’s homemade secret syrup.
It would be so wonderful if I could make some at home.
Thanks!
Holly
Hi Holly,
Sorry, I had no success finding a recipe for this batter-fried egg bread French Toast and “secret syrup”.
Em Le's has held onto the recipe since 1955 and no one has created a copycat. I couldn’t even find a “tastes-like”.
There are other battered French Toast recipes, but they don't appear to be similar.
Em Le's Website
Menu with photo of the dish
Phaed
If I remember correctly, they use a caramel syrup for their French Toast.
There are many recipes for caramel syrup on the internet.
Timm in Oregon
Here is a sample recipe.
Caramel Syrup
Ingredients:
2 tablespoons butter
1/2 cup brown sugar
1/4 cup tepid water
Instructions:
Melt the butter over medium-low heat. Add the brown sugar and stir until becomes moist and sticky.
Add the water and stir until all of the sugar is dissolved and mixture is boiling, about 1 to 2 minutes.
------------------------------------------------------------------------------------------------------
Em Le's "Secret Syrup" is indeed a caramel syrup, but we have no info on the spices in it.
------------------------------------------------------------------------------------------------------
Here are a few more flavored Caramel Syrups if anyone is interested. Timm in Oregon
Buttermilk Caramel Syrup
Ingredients:
1/2 cup butter (no substitutions)
1 cup white granulated sugar
1/2 cup buttermilk
1 tablespoons light (color) Karo syrup
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon, optional
Instructions:
Combine the butter, sugar, buttermilk, and Karo syrup in a large saucepan and stir over medium heat until bubbling evenly;
let cook for 2 to 3 minutes. Remove from the heat and add the baking soda, vanilla and cinnamon; stir until blended.
The baking soda will fizz. Serve warm with waffles or pancakes. Stores well in the refrigerator for up to 2 weeks.
------------------------------------------
Coconut Caramel Sauce
Ingredients:
1 can coconut milk (not low fat)
3/4 cup dark brown sugar
1/4 teaspoon cinnamon powder
1/4 teaspoon cardamom powder
Instructions:
Whisk together the coconut milk and dark brown sugar in a saucepan. Bring the mixture to a boil and then continue to cook
on medium heat, stirring frequently. The sauce will thicken and darken as it bubbles. Cook until it reaches the consistency
of a caramel sauce, about 30 minutes. Whisk in the spices. Take the pan off the heat and beat using an electric beater until
the sauce becomes smooth and glossy. Cool and use immediately or store in an air tight container in the fridge.
--------------------------------------
Maple Caramel Syrup
Ingredients:
4 ounces butter
1 cup brown sugar, packed
1 pinch salt
1/2 cup maple syrup, dark amber grade B
Instructions:
In a small saucepan over medium-high heat, melt the butter and then add the sugar and salt. Cook while stirring continuously
until the sugar is completely dissolved, then adjust heat to medium and boil 2 minutes. Add the maple syrup and boil while
stirring frequently until the sauce is thick, smooth, and coats a spoon, about 2 to 4 minutes longer.
Remove from the heat and hold warm for serving.
-------------------------------
Salted Butter Caramel Sauce
Ingredients:
3-1/2 ounces butter
5 ounces soft dark brown sugar
3 tablespoons Karo syrup
5 ounces double cream
1 teaspoon vanilla extract
Generous pinch of sea salt
Instructions:
Place the butter, sugar and Karo syrup in a saucepan and bring to a gentle boil until the sugar is dissolved. Add the cream,
vanilla extract and salt and whisk together. Bring to a steady simmer for 3 minutes until the sauce is sticky and thick.
Transfer to a jar and keep refrigerated until you are ready to use it; the sauce will keep for up to 7 days.
--------------------------------------
Baja Style Caramel Sauce
Ingredients:
1 cup heavy whipping cream
13.4 ounce can Nestlé LaLechera Dulce de Leche Available at Walmart in the Mexican food section
Instructions:
Bring the whipping cream to a gentle simmer in a small saucepan. Carefully stir in the Dulce de Leche; continue stirring
until incorporated and smooth Remove from the heat and serve immediately. Yield: 2 cups.
Note: There were several LaLechera products. Be sure to choose the product with the blue wording on the label.
|
