On 6/18/2018 9:02 PM, Kathleen wrote:
In the past few weeks Casey’s Restaurant in Lombard, Il closed.
They served the best French onion soup, both baked and regular.
It was wonderful. Any chance of tracking down the recipe? Thanks.
I found Casey's menu here: Zomato
On it, the soup is described thus:
French Onion Soup
Vive la France! Our thick and delicious onion soup is covered with
Swiss and Mozzarella cheese and baked in a crock
I found the soup mentioned in a few reviews of Casey's, but I did not have any success in finding
a recipe, or a copycat or a "tastes-like." Sorry.
There are plenty of French Onion Soup recipes online that might be similar, but none from Casey's
or described as tasting like Casey's.
I will post this for reader input.
On 6/12/2018 8:01 PM, bette wrote:
Would love to have. Thank you.
There are "pasta salvi" recipes on these pages:
Live Fire Online
On 6/14/2018 3:38 PM, Anne wrote:
I've read about fruitcake in France containing candied angelica
(and the French apparently call it simply "cake"), but I can't
find any recipes. Might you have luck finding one?
The only thing that I can find that says anything similar to what you read is here: A Gardener's Table
The "responses" at the bottom say something similar.
However, I can't find that stated anywhere else, and I could not find a "French cake" recipe or a
"French fruitcake" recipe that specifically called for candied angelica. If those responses were
your source, I'd take them with a grain of salt.
This site might have better information about candied angelica and French cakes: David Lebovitz
There's a French cooking site here that has a recipe for an "English Cake with candied fruits"
that calls for candied angelica: Let's Cook French
From various bits that I read on the web, it appears that people who use candied angelica in their
fruitcake use it in place of another candied fruit that they don't care for, such as glaced cherries,
or else they use it in addition to the usual candied fruits as a decoration on top of the cake.
It's a nice decoration because it often has a bright green color.
I'll post this for reader input.
Subject: French Cake
Date: 7/20/2018 10:03 AM
I read the request from one of your readers for a French cake with Angelica and took
the liberty of translating this one for you.
Just for informational purposes, a “cake” in France is a specific type of baked goods.
The English term “cake” here is, generically “gateau.” A gateau can be a cake, but not
all gateaus are cakes. A cake is a loaf cake, generally a very buttery fruit cake,
which is considered to be English. There are now different recipes for all sorts of
“cakes,” both sweet and savory.
At any rate, here is a recipe that might help your reader:
150 g of candied Angelica
125g granulated sugar
200g de flour
1 1/2 tsps baking powder
pinch of salt
Line a loaf pan with baking parchment.
Preheat oven 375 F
Beat the butter, then add the sugar. When butter and sugar are light and fluffy,
incorporate eggs entirely, one at a time. Blend in the flour, salt and baking powder
Lightly coat the Angelica in flour, then stir it into the batter.
Pour the batter into the pan and bake for 20 minutes at 350 degrees, then reduce the
temperature to 300 and continue cooking for a further 40 minutes.
I hope this helps.
Subject: Re: French Cake
Date: 7/24/2018 11:59 AM
Fantastic! Not surprisingly, it's a simple recipe.
I thought I had replied to your first email, but I know now that I had not. The website
you mentioned was indeed one of my sources for the idea of a French cake with angelica
and partly my inspiration for asking the question. Another source, though, was someone
I had spoken with years ago, who wanted candied angelica on (in?) her wedding cake, and
she ended up ordering it from France because it was the only place she could find it
(we're in southern Ontario, Canada). Luckily for me, angelica has moved into my local
area in the past few years, so I was able to candy a few pieces of it myself.
Thanks for passing along that recipe!