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----- Original Message -----
From: "Beth"
To: phaedrus
Sent: Monday, June 21, 2004 2:17 PM
Subject: Recipe for garlic soup?
> Hello Mr. Phaedrus!
> I was at a tapas restaurant once, and had something
> unbelievably good: Garlic Soup. It actually seemed
> like a misnomer, given that I couldn't really taste
> much garlic in the mix.
>
> The soup had a reddish broth with chicken pieces, and
> what I also believed to be Serrano ham.
>
> Is there any chance you could look for this?
>
> Many thanks!
> Beth
>
> =====
Hi Beth,
The recipe below doesn't have chicken pieces, but it's the closest that I
could find.
Phaed
Sopa De Ajo Castellana (Castillian Garlic Soup)
Yield: 6 servings
Ingredients:
Soup:
1 1/2 teaspoons extra virgin olive oil
8 garlic cloves, crushed
1 1/2 ounces Spanish serrano ham or prosciutto, diced
1 teaspoon Spanish smoked paprika or sweet paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/8 teaspoon crumbled saffron threads
3 (15.75 ounces) can fat-free, reduced sodium chicken broth
Croutons:
1 1/2 teaspoons extra virgin olive oil
1 garlic clove, crushed
3 cups (1 inch) cubed hearty country bread
1/2 teaspoon Spanish smoked paprika
Remaining Ingredients:
6 large eggs
Instructions:
1. To prepare soup, heat 1 1/2 teaspoons oil in a large saucepan over medium
heat. Add 4 crushed garlic cloves and saute 1 minute. Add ham and 1 teaspoon
paprika, saute 30 seconds. Stir in cumin, pepper, saffron, and broth; bring
to a boil. Cover, reduce heat, and simmer 20 minutes.
2. Preheat oven to 350 degrees.
3. To prepare the croutons, combine 1 1/2 teaspoons oil and 1 crushed garlic
clove in a large bowl. Add the bread crumbs, tossing to coat. Place bread
cubes in a single layer on a baking sheet. Bake at 350 degrees for 12
minutes or until toasted. Sprinkle bread cubes with 1/2 teaspoon paprika; toss
well.
4. Increase oven temperature to 450 degrees.
5. Break 6 eggs into individual oven-proof bowls. Divide the broth mixture
evenly among the bowls. Place on baking sheet. Bake at 450 degrees for 15
minutes or until the eggs are set. Top each serving with the croutons.
----- Original Message -----
From: "Cindy"
To: phaedrus
Sent: Monday, June 21, 2004 1:52 AM
Subject: Lost Pecans
> Hello, Phaedrus,
>
> I love your website! I like your style of expression and sense of humor;
> glad I stumbled upon it.
>
> Looking for a recipe which I believe is called, "Toasted Southern Pecans".
> It appeared in a newspaper advertising supplement ("Shopping Plus") a year
> or two ago (not much older than that). Here are the ingredients I can
> remember:
>
> Whole Pecans
> 1 egg white
> Paprika
> Cayenne, I'm pretty sure
> Sugar
>
> The pecans are coated in the egg white/spice mixture and then roasted for
> about 30 minutes, I think, turning every 10 minutes.
>
> I can't remember the proportions, and I think I may be missing one or two
> ingredients. They make wonderful munchies.
>
> Can you help? All the toasted pecan recipes I can find on the web are
> plain, or have savory spices (instead of hot ones).
>
> Thanks!
>
> Cindy
>
Hi Cindy,
A recipe that seems to be right is below. Also, check out the recipes on
this site:
Toasted Pecans
Phaed
Toasted Southern Pecans
Yield: 2 cups.
1 large egg white (2 tablespoons)
1/2 cup granulated sugar
2 tablespoons sweet paprika
2 teaspoons Worcestershire sauce
1 to 2 teaspoons ground red (cayenne) pepper
1/2 teaspoon kosher salt
2 cups raw pecan halves
Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
In large bowl, whisk egg white until frothy. Whisk in sugar, paprika,
Worcestershire, cayenne and salt. Add pecans; toss until coated.
Arrange pecans in single layer on baking sheet. Bake until nuts start to
brown and have dried completely, about 1 hour and 15 minutes, stirring every
15 minutes. Remove from oven; immediately loosen nuts with metal spatula.
Let cool before serving.
----- Original Message -----
From: "olga"
To: phaedrus
Sent: Tuesday, June 22, 2004 3:32 PM
Subject: dressing
Phaedrus, Have you ever heard of a salad dressing by the name of "white
french"? I ate it on a wedge of lettuce at "Ken's bar and grille" in
Akron, Ohio. I would appreciate it if you have it. Thank you,
olga
Hello Olga,
I didn't find Ken's recipe, but I did find several recipes for "white French
dressing". See below.
Phaed
White French Salad Dressing
Yield: 4 servings
1/2 c Vegetable oil
1/4 c Vinegar
1 tb Sugar
1 1/2 ts Salt
1/4 ts Celery seed
1/4 ts Dry mustard
1/8 ts Onion, grated
1 sm Garlic clove, peeled
Mix all of the ingredients together except the garlic. Add the
garlic and let stand in the dressing for about 1 hour. Remove the garlic.
Makes about 3/4 cup of dressing.
-------------------------------------------
Wisconsin White French Dressing
2 eggs, beaten
2 tablespoons water
4 cups sugar (divided)
3 cups white wine vinegar
8 teaspoons dry mustard
8 teaspoons kosher salt
2 teaspoons ground white pepper
2 cloves garlic, minced
3 cups canola oil
Combine eggs with water and 1/2 cup sugar in small, heavy-bottomed saucepan
or double boiler. Cook over low heat until mixture reaches 160 degrees,
whisking constantly. Remove from heat and cool quickly by setting pan into
bowl of ice water. (See note.) Combine with remaining ingredients in blender
and process until smooth. Makes about 8 cups. Refrigerate leftovers.
-----------------------------------
White French Dressing
1/4 c. sugar
1 1/2 tsp. salt
1 tsp. dry mustard
1/2 tsp. cornstarch
1/2 c. white vinegar
1 c. oil
Blend together all but oil. Cook over medium high heat stirring until
boils. Reduce and simmer for 5 minutes. Cool completely. Gradually beat
in 1 cup oil with electric mixer.
----------------------------------------
White French Dressing
1 1/2 cups lite Hellmans Mayo
1/4 cup white wine vinegar
1/2 cup honey
Salt and White Pepper to taste
1 Tablespoon Fresh Chopped Tarragon
Mix and refrigerate for 24 hours. Mix again and serve.
----- Original Message -----
From: "STAR"
To: phaedrus
Sent: Wednesday, June 23, 2004 2:50 AM
Subject: starlene
I'm looking for a dessert I use to get as a young child from a Mexican
restaurant in California . The restaurant's name was Sereta's (not sure of
spelling), located somewhere near the city of Chino or Pomona. The dessert
was called Almond dorado, again, not sure of the spelling. It was a type of
sponge dessert with an almond sauce. I think it is made with gelatin. I
would love to be able to serve this dessert, as no one else in my family
recalls this dessert. Thanks for your help.
Star
Hello Star,
See below.
Phaed
Almendrado
(Mexican Almond Dessert)
1 Tbs. plain gelatin
1/4 cup cold water
1 cup boiling water
1 cup sugar
4 egg whites
1 Tbs. rum
2 Tbs. cocoa
1/2 cup ground almonds
Custard Sauce (recipe below)
Soften gelatin in the cold water; pour boiling water over
gelatin; add sugar and stir until dissolved. Let cool, then chill until
slightly firm. Beat egg whites until stiff; fold into gelatin. Add rum.
Divide in half and mix cocoa into one portion. Spoon into a lightly oiled
4-cup mold, alternating white and chocolate layers and sprinkling ground
almonds between layers. (Most interesting if you have two white layers and
two chocolate layers.) Chill until firm (several hours or overnight). To
serve, unmold dessert onto plate and spoon chilled Custard Sauce over and
around. Cut into wedges.
Custard Sauce: Beat 4 egg yolks and 1/4 cup sugar; mix in 1/8
teaspoon salt and 2 cups milk. Cook in top of double boiler over simmering
water, stirring frequently. When custard has thickened, stir in 2
tablespoons rum. Chill sauce.
Makes 6 to 8 servings.
----- Original Message -----
From: "Elizabeth"
To: phaedrus
Sent: Wednesday, June 23, 2004 11:56 AM
Subject: Red Velvet Ice Cream
Uncle Phaedrus,
I'm not sure if this is up your alley, but I'm hoping you can help me with a
mystery. Years ago - think early to mid-eighties - Blue Bell Ice Creamery
in Texas (www.bluebell.com) made a flavor of ice cream called Red Velvet.
They've long since stopped making it, but I was hoping to find some tips on
how to recreate it myself at home as a gift to my mother - this was our
family's favorite.
Here's what I know:
It was entirely smooth - no nuts, no chunks of cake, etc.
It was also uniform in color and texture - no swirls of this or that.
It was only distributed in the three gallon "scoop shop" size. You could
get it at the scoop shop in...Brenham, I think it was...or by making a
special order through any grocer.
It was a medium chocolately-red in color.
I know it had chocolate in it, but it was more than that. I remember
someone talking about it having cherry and coffee flavors in it, too, but
that's a foggy memory at best.
I've done several searches to try to find it, but so far no luck.
Obviously, I doubt the original recipe is available to mere mortals, but
perhaps if I could find a more elaborate Red Velvet Cake recipe, I could
translate those flavors into a homemade ice cream. The flavor certainly
seemed more rich and complex than merely chocolate ice cream with red food
coloring, which is a recipe of which I seem to have found plenty.
Thanks for your help!!!
Elizabeth
Hi Elizabeth,
I could not locate a red velvet ice cream recipe. Closest I can come is the
red velvet ice cream cake recipe below.
Phaed
Red Velvet Ice Cream Cake
1/2 cup (1 stick) butter or margarine, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 (1 ounce) bottle red food coloring
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon salt
1 cup buttermilk or sour milk (see note)
1 1/2 teaspoons baking soda
1 tablespoon white vinegar
1/2 gallon vanilla ice cream
For the buttercream frosting
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 teaspoon vanilla extract (clear, if available)
4 cups sifted confectioners' sugar (approximately a
1-pound box); sift before measuring
2 tablespoons milk
Preheat oven to 350 degrees F. Grease and flour (or dust with extra cocoa)
two 9-inch round baking pans.
In large mixer bowl beat butter, sugar and vanilla extract until creamy. Add
eggs and food coloring; blend well.
Stir together flour, cocoa and salt; add alternately with buttermilk to
batter mixture, beating until well blended.
In a small bowl, stir baking soda into vinegar; fold carefully into batter
(do not beat). Pour batter into prepared pans. Bake 30-35 minutes or until
wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.
Thaw ice cream until soft, but not melted (about 15 minutes at room
temperature). Place in bowl and stir until smooth. Line a 9-inch cake pan
with plastic wrap and fill with ice cream, packing down and smoothing top.
Place in freezer until firm.
To make the frosting: Cream butter and shortening with electric mixer. Add
vanilla. Gradually add sugar, 1 cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often. When all sugar has been mixed in,
icing will appear dry. Add milk and beat at medium speed until light and
fluffy.
Use immediately, or keep icing covered with a damp cloth until ready to use.
To assemble cake: Place one cake layer on serving plate. Remove and unwrap
ice cream layer; place on cake, place remaining cake layer on top. Frost top
and sides with buttercream frosting.
Makes 10-12 servings.
NOTE: Cake can be assembled and frozen up to 24 hours before serving.
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