|
----- Original Message -----
From: HELEN
To: phaedrus@hungrybrowser.com
Sent: Tuesday, October 27, 2009 3:38 PM
Hello my name is helen and I'm actually looking for two recipes, I hope you can help.
Now my second request is a recipe for Kufta. Its an Armenian dish, they look like
little sausage pattys but actually made wi round steak ran through a meat tenderizer
to turn into like hamburger and bulgar then egg batter. Or something like that. An old
friend of mine use to bring them over all the time from his mom. maybe you can help
thanks so much Helen
Hello Helen,
Please send each request in a separate e-mail.
There are different types of kufta. Some are cooked meatballs, and some are raw lamb.
See here for the meatballs:
Marga
Recipehound
Middle Eastern Cuisine
Big Oven
Here for the raw lamb:
Recipezaar
Phaed
----- Original Message -----
From: Elizabeth
To: phaedrus@hungrybrowser.com
Sent: Friday, October 30, 2009 10:08 AM
Subject: Midnight Layer cake
Hi, I have looked everywhere for the recipe "Midnight Layer Cake". We use to get it at
the Sesame Seed Restaurant in Danbury, Ct., but was not made there. Supposedly made
in Katonah, New York by some exclusive bakery. It was a delicious, moist chocolate cake
with a Ganache frosting. Thanks for your help!
Elizabeth
Hello Elizabeth,
Sorry, I had no success locating a recipe for this.
Phaed
----- Original Message -----
From: Mike
To: phaedrus@hungrybrowser.com
Sent: Sunday, November 01, 2009 2:14 PM
Subject: recipe for Love Cookies
Each Saturday twenty five years ago, I would take my small daughter to a popular
Memphis bakery on Highland Street named McLaurin's Bakery. She would always get
a bag of a tri-colored sugar cookies named the "love cookie". Each cookie was
colored in red, yellow and green like the slices of a pie. They were rich and
buttery tasting. She still talks about those being her favorite cookies, but the
bakery ceased operations a number of years ago. Is it possible to find McLaurin's
recipe for love cookies?
Thanks
Mike
Hello Mike,
Sorry, I cannot find even a mention of McLaurin's Bakery in Memphis, nor can I find
a recipe for "love cookies" that fits your description.
Perhaps the below recipe can be adapted.
Phaed
Rainbow Butter Cookies
1 c. butter
1 1/2 c. sugar
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. cream of tartar
1/4 tsp. salt
Red, green, yellow food coloring
Cream butter and sugar. Blend in egg and vanilla. Add dry ingredients which
have been sifted together. Mix well. Divide dough into three parts and tint
each part with a different color. Drop by teaspoon onto buttered cookie sheet.
Bake 8 minutes at 375 degrees. Makes four dozen.
-------------------------
Dear Phaed,
After reading your request from Mike for "Love Cookies", they sound suspiciously
like Mexican Polvorones. They are crisp, rich-tasting shortbread type cookies that
I LOVE! Here is a photo of what one variety looks like: Polverones .
I have not yet found a recipe that tells how to color and assemble the pieces like
the photo, but this recipe sounded very much like the flavor of a true Mexican Polvorone:
Mexican Polverone .
The lard and the crushed anise seeds are signature to this recipe. I enjoy reading your
page very much, and now realize after trying for over an hour just to locate a photo of
the suspected cookie that your job is not an easy one. My figurative hats off to you!
I hope this helps Mike get his cookie "fix". Keep up the great work!
Sincerely,
Terry
----- Original Message -----
From: "Dorothy "
To: phaedrus@hungrybrowser.com
Sent: Monday, November 02, 2009 2:27 PM
Subject: Hamburger Hamlet Lobster Bisque
> Hi Uncle Phaedrus,
>
> I am interested in finding this recipe. Do you think that you could help me?
> Hamburger Hamlet Lobster Bisque
>
> Thanks!
> Kind regards,
> Dorothy
Hello Dorothy,
This was in the New York Times. See below.
Phaed
Lobster Bisque
3 teaspoons kosher salt
1 1/2 pounds live Maine lobster
1 pound medium shrimp
12 white peppercorns
6 sprigs thyme
3 tablespoons butter
1 medium yellow onion, diced
1/2 cup sliced carrots
1/2 cup sliced celery
1 1/2 teaspoons grated lemon zest
1 cup dry white wine
1/2 cup dry sherry
4 tablespoons tomato paste
1 cup heavy cream
1 cup chicken broth
6 tablespoons long-grain rice
1/4 teaspoon cayenne pepper
6 slices baguette, toasted
1 clove garlic, peeled.
1. Bring 8 cups of water and 2 teaspoons of salt to a boil. Add the lobster,
head first, to the water, cover and cook for 11 minutes. Set the lobster on
a rack above a plate to catch any juices. Remove the tail meat and reserve,
chilled. Strain the lobster water into a large Dutch oven (there should be 6
cups).
2. Peel, devein and save all the shells of the shrimp. Reserve the shrimp.
Add the shells to the lobster water along with the white peppercorns, 3
sprigs of thyme and the lobster shell. Bring to a boil, then simmer,
covered, for 30 minutes.
3. Strain the lobster broth through cheesecloth into a bowl. Discard the
shells. Wipe out the Dutch oven and put it over medium heat. Drop in 2
tablespoons of butter. When it's frothy, add the shrimp and cook, turning,
until pink. Scrape into a bowl.
4. Put the Dutch oven back over the heat and add the remaining tablespoon of
butter, followed by the onion, carrots, celery, 3 sprigs of thyme and lemon
zest. Stir and cook for 8 minutes, then pour in the white wine and sherry.
Add the tomato paste. Boil for 2 minutes. Scrape up any cooked bits on the
bottom of the pan. Remove to a bowl.
5. Put the Dutch oven back on the heat and pour in the lobster broth, cream,
chicken broth and rice. Cover and simmer until the rice is tender, about 20
minutes.
6. Working in batches, puree the shrimp, vegetable-wine mixture and
lobster-rice broth in a blender. Strain, pressing out as much liquid as
possible, into the top of a double boiler. Add the cayenne pepper and 1
teaspoon of salt. Reheat gently in the double boiler. Meanwhile, chop the
lobster meat and rub the toasted baguette slices with the garlic clove.
Ladle the warm broth into each of 6 shallow bowls. Top each with a piece of
toast and a small mound of lobster meat. Lewis writes, ''If you haven't
devoured the claws, this is a very nice little extra on a small side plate
to offer with the bisque along with a tool to crack the claw and a little
shrimp fork.'' Serves 6.
Hamburger Hamlet recipe in NY Times adapted from "Marilyn, Are You Sure You Can Cook?"
(https://www.nytimes.com/2005/05/22/magazine/22FOOD.html?_r=1)
From: Adrienne
To: Phaedrus
Subject: Re: Punch Recipe
Date: Tuesday, October 27, 2009 5:34 AM
I e-mailed you before about a recipe for "Cookie Crock Specials".
My Mother was able to piece the recipe back together if you'd like
it. Great web site!
*_Cookie Crock Specials_*
* (From the Toronto Telegram app. 1964))*
1 c. butter
1 c. sugar
1 egg, separated
1 tsp. vanilla
2 c. sifted pastry flour
2 tbsp. cinnamon
1/4 tsp. salt
1/2 c. sugar
2 tbsp. cinnamon
1 c. coarsely chopped pecans
Cream butter with first amount of sugar until fluffy. Beat I egg yolk
and vanilla. Sift together flour, 1^st amount of cinnamon and salt and
work into mixture until thoroughly blended. Press into jelly roll pan.
Beat egg white until frothy and brush over surface. Combine 2^nd amounts
of cinnamon and sugar and sprinkle over egg white. Top with pecans. Bake
at 350°F for 25 minutes. Cut into squares while hot and cool in pan.
|
