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----- Original Message -----
From: Peter
To: Phaedrus
Sent: Thursday, September 10, 2009 9:45 AM
Uncle, years ago Heinz had a canned fig pudding that was the best I've ever had.
Think you could find a recipe for it. Thanks for your help with Patak eggplant relish.
Peter
Hello Peter,
Sorry, I had no luck at all finding copycat recipes for Heinz fig pudding.
Phaed
----- Original Message -----
From: gail
To: phaedrus@hungrybrowser.com
Sent: Saturday, September 05, 2009 7:39 PM
Subject: recipe request from Great American Recipes
I am looking for a recipe from the Great American Recipe card collection - not
quite sure of the name - something like "chicken pockets" or "chicken in a pita"
Ingredients:
chicken
tomatoes,
cumin
some type of oil, maybe red wine vinegar - let it set for awhile, then put into
a pita pocket, and top with shredded cheese and salsa.
Thank you,
Gail
Hi Gail,
Sorry, I had no luck with this.
Phaed
----- Original Message -----
From: Jamz
To: phaedrus@hungrybrowser.com
Sent: Saturday, September 05, 2009 6:17 PM
Subject: hot dogs/ fire dog bites
Hello , my name is Jamz and I just had the best hot dog ,only it was called a fire dog ,
at the Orange County Marketplace in Costa Mesa CA. and I was wondering if you could tell
me where I might be able to get these "dogs" so my boys and I can enjoy them at home as
it is a very long drive for us to get one, and it is the only thing we eat when we go
there, that's how good they are, and that says a lot coming from me as I hate hot dogs.
Thank you for your time...Jamz
Hello Jamz,
So, if you don't live in Costa Mesa, then, then where do you live? I'd need to know that to
be able to tell you where to get them nearby. "Fire Dogs" are a commercial product made by
the Vienna Beef Company in Chicago. Best I can tell, they are basically a hot & spicy Polish
sausage. They are sold to a variety of stores & delis through local distributors. The Vienna
Beef website does not have a location list for places that sell their products. You will need
to look for places that sell Vienna Beef products in your local area. Try these sites for more
information:
Vienna Beef 1
Vienna Beef 2
Sausage Shop in Commerce(5362 Slauson Ave.) may sell them. You might try www.loutogo.com for
ordering online.
There are some Delis that handle Vienna Beef Hot Dogs (but not necessarily "fire dogs"), such
as "Nate n Al" in Beverly Hills 310 274-0101, "Labels Table" on Pico, 310 276-0388.
See the discussion at:
Chowhound
Phaed
----- Original Message -----
From: Jim
To: phaedrus@hungrybrowser.com
Sent: Sunday, September 06, 2009 6:04 AM
Subject: Faux Filet Diphanous
Hello
Have you heard of a french sauce for a steak composed of mayonise, shallots &
armanac brandy please? I met it in Toulouse in '82?
Thank you
Jim
Hello Jim,
Sorry, I searched everywhere that I could think of, but had no success with this.
Phaed
Timm sent this:
Mayonnaise doesn’t lend itself well to brandies unless the alcohol is first burned off.
The French sauce Jim is looking for was probably an Armagnac Cream Sauce. A sample of
such a sauce is below.
Timm in Oregon
Armagnac Cream Sauce
Ingredients:
1/2 cup chicken broth
2 tablespoons shallot, chopped
1/3 cup whipping cream
3 tablespoons Armagnac or Cognac
3/4 cup unsalted butter, cut into small pieces and softened
4 teaspoons lemon juice, freshly squeezed
1/4 teaspoon white pepper, freshly ground
Instructions:
In medium saucepan combine chicken broth and shallot. Bring to boiling and then
reduce heat; cover and simmer 2 minutes. Stir in the whipping cream and Armagnac
or Cognac. Simmer, uncovered and over medium heat for about 12 to 14 minutes or
until the sauce is reduced to about 1/2 cup. Remove from the heat and strain the
sauce; return the sauce to the saucepan. Add the butter to the sauce, one piece at
a time while stirring constantly with a wire whisk. Stir the in the lemon juice and
white pepper. Yield: about 1 cup.
----- Original Message -----
From: Margaret
To: phaedrus@hungrybrowser.com
Sent: Friday, September 11, 2009 2:22 PM
Subject: find recipe
Hello,
My name is Margaret and I am looking for a recipe:
a.. Published in Bon Apetit in the mid to late 80s
b.. Apricot Almond Torte
c.. Used rum soaked dried apricots, sliced almonds on top, torte crust with a custard filling
If you can help me find it, I would appreciate it.
Thanks
Hello Margaret,
Sorry, I cannot find any apricot almond torte recipe at all that calls for dried apricots.
Phaed
01/05/16
Hello again
This is regarding the request from Margaret on Friday, September 11, 2009 for Apricot Almond Torte
Janet
Apricot Almond Torte
(Bon Appetit)
8 Servings
Pastry
1 2/3 cups all purpose flour
2 tablespoons sugar
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 egg yolk
4 tablespoons (about) cold water
Filling
2 cups dried apricots, chopped (about 8 ounces)
1/3 cup brandy
1 cup (2 sticks) unsalted butter, melted
1 1/2 cups sugar
4 large eggs
2 cups sliced almonds (about 6 1/2 ounces)
whipped cream
For Pastry:
Blend flour and sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal.
Blend in egg yolk and enough water by tablespoons to bind dough. Gather dough into ball; flatten into disk. Wrap
in plastic;chill 30-minutes. (Can be prepared 1 day ahead.)
Roll dough out on lightly floured surface to 1/4-inch-thick round. Press dough into bottom and up sidea of 9-inch
diameter springform pan with 2-1/2-inch-high sides. Trim dough to 1/2-inch from top edge of pan. Refrigerate dough
while preparing filling.
For Filling: Combine apricots and brandy in bowl. Let stand 45 minutes. Drain apricots;reserve brandy.
Preheat ove to 350°F. Whisk butter and sugar in medium bowl to blend. Whisk in reserved brandy and eggs. Mix in almonds.
Sprinkle apricots over dough. Pour almond mixture over. Bake until filling no longer moves in center when pan is shaken
and top is brown. (Covering with foil if top becomes very brown) about 1 hour 15 minutes. Cool 30 minutes on rack.
Run small sharp knife arounf pan side to loosen. Release pan sides and cool torte completely. Cut into wedges. Serve
with whipped cream.
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