Sent: Wednesday, October 26, 2016 12:10 PM
Subject: Nori Goma Furikake recipe
Also I'd like to have a recipe to make my own Japanese rice seasoning, called Nori Goma Furikake.
It has toasted seaweed and sesame seeds and some other unknown seasonings. Again, delicious over
a steaming bowl of rice.
I find that this has several slightly different names and the ingredients vary slightly from recipe to recipe.
There are recipes for homemade nori goma furikake & variations on these sites:
Nori Goma Furikake
Homemade Japanese Furikake
Nori Fumi Furikake
Sent: Thursday, October 27, 2016 3:05 PM
Subject: Howard Johnson green pickle relish & Thousand Island Dressing
I sincerely hope you can help me find the recipes for Howard Johnson’s green
pickle relish which I use to eat on their hamburgers and buy jars of it at
their restaurant’s to bring home. There was never anything on a hamburger
that was more delicious! Also, their thousand island salad dressing was the
best I ever had and I have tried thousand island in many NYCity restaurants
and restaurants all throughout South Beach Miami and none ever came close. I
have researched this without any luck and just now stumbled onto your site
and hopefully you will achieve a good result! Please contact me either way
to let me know if you are able to find something. Thank You!
Sorry, I found nothing about these in any of my sources. I'll post this for
Subject: Tomato Supreme Request
Date: Thursday, October 27, 2016 9:13 PM
You might try Tomato Bread Pudding recipes. Here's some examples:
*Tomato Bread Pudding*
To be honest, I haven't yet figured out what sort of sauce is best with
this. I'm thinking a dollop of sour cream, possibly with a some herbs mixed
in, but I'd appreciate some suggestions. A rich cheesy white sauce, like
a mornay, might be nice, but the dish is already fairly rich. Perhaps if
served with a nice roast chicken, instead of stuffing or potatoes, some
gravy or seasoned pan juices would be the perfect sauce. I could also see
this dish on the side with braised short ribs and a salad, or maybe paired
with a mushroom ragout.
1-1/2 cup heavy cream
1 cup canned whole tomatoes, cut up
1/2 cup juice from canned tomatoes
6 oz can tomato paste
1 large egg
2 egg yolks
1 day-old French baguette (about 7 oz)
1 tomato, sliced in 6 slices
1 medium onion, chopped
1 Tbs butter
2 Tbs fresh oregano, minced
2 Tbs fresh thyme, minced
1 Tbs fresh sage, minced
1 clove garlic, minced
salt, hot sauce, to taste
1. Using a 7" diameter deep tart pan to measure, cut pieces of crust from
the bread about 1/2"' thick, as wide as the loaf and about 2/3 as long as
the pan is tall. Butter the pan and stand these pieces in sort of a fence
around the perimeter of the pan, with the cut sides facing inward. Cut the
rest of the bread in 1/2" cubes and place them in the well created by the
bread "fence." Compress the cubes into the pan with your fingers. The
bread cubes when compressed should be about even with the top of the bread
2. Sauté the onion in 1 T butter slowly, about 8 minutes, stirring
occasionally, until translucent.
3. Mix herbs together.
4. Beat the egg and yolks briefly with a fork and then mix well with the
cream, cooked onions, canned tomatoes, tomato juice, tomato paste, garlic
and 3/4 of the herbs. Correct seasoning.
5. Pour cream / tomato mixture over the bread, to cover the bread. (There
may be some left over, depending on the size of the pan and how tightly
packed the bread is. Any leftover custard can be cooked as directed below
with or without bread in buttered ramekins, if you like, or used as an
enrichment for a soup.)
6. Allow pudding to sit for 30 minutes, then set in a pan of boiling water
that reaches halfway up the sides of the tart pan and bake in a preheated
350º oven 45 minutes. After the first 20 minutes, lay the tomato slices
over the top of the pudding and sprinkle with the remaining herbs.
7. Paint tomato slices with olive oil when the pudding comes out of the
oven and then allow pudding to rest about 30 minutes before unmolding.
*Tomato Bread Pudding II*
1 (10 1/2 oz.) can tomato puree
1/2 cup water
1/2 cup brown sugar, packed
2 cup toasted bread cubes
1/2 cup melted butter
1. Bring the tomato puree, water, and brown sugar to a boil. Pour melted
butter over toasted bread cubes. Pour heated puree mixture over buttered
toast cubes. Bake in 1 quart casserole 45 minutes in 400 degree oven. Serve
warm as accompaniment to baked ham.
Yield: Serves 4.
Source: from COOKS.COM
*Tomato Bread Pudding (Adapted from Rachael Ray)*
There are no eggs or cream in this savory bread pudding as the moisture
comes strictly from the coarsely pureed tomatoes. There is a little bit of
prep that needs to be done to the tomatoes before you can pulse them in the
food processor. First, the skins need to be removed - the easiest way to do
this is to cut a small X in the bottom and then place them in boiling water
for 30 seconds to 1 minute. Immediately drop them in icy water and you will
be able to quickly slip the skins right off. Next, the tomatoes need to be
halved, cored and seeded - it may seem excessive, but you don't want too
much liquid or the end results may be too soggy. Once the tomatoes have
been prepped, they are chopped in the food processor with seasonings and a
handful of fresh sweet-scented basil leaves.
For the bread, we used a sourdough baguette - once cut into cubes, it is
drenched in melted butter and tossed with the chunky fresh tomatoes and
basil. The bread pudding bakes until the top layer is golden and crisp, but
the bottom layer is still moist. A generous shower of Parmesan cheese coats
the crusty top and is left to finish baking until the cheese has melted
into and through the cracks and crevices left from the chunky pieces of
bread. Jeff tends to sigh when I say I'm making a bread pudding as he has
issues with that mushy texture that some get - however, he eagerly devoured
his plate as the bread retained its integrity and was not too soft. With no
other flavors muddling the taste, this dish was so fresh and clean tasting.
Once we placed our plates in the sink and sighed that we didn't double the
recipe for leftovers, we decided we must hit up the farmers market tomorrow
morning to see if we can finagle a few more of those lovely tomatoes.
2 lbs tomatoes, peeled, halved, cored and seeded
handful of fresh basil leaves
1/2 tsp salt
1/2 tsp sugar
fresh ground black pepper
4 cups sourdough baguette that has been cut into about 3/4" cubes
4 Tbs unsalted butter, melted
2 oz fresh grated Parmesan cheese
1. Preheat oven to 400
2. In a food processor, add tomato halves, basil, salt, sugar and a pinch
of black pepper. Pulse just until coarsely pureed.
3. Lightly coat a 1 1/2 quart baking dish with nonstick spray. Add the
cubed pieces of bread into the dish and drizzle with melted butter. Scoop
the tomato puree on top and then gently toss to mix well.
4. Bake until the top is crusty and golden brown, about 30 minutes. Scatter
the cheese on top - place back in the oven and bake for 10 more minutes.
Remove and let rest 5 minutes before serving.
Yield: Makes about 4 servings.
*Tomato Bread Pudding with Basil Cream*
1/2 large red onion, brunoise
5 cloves garlic, sliced
1 quart heavy whipping cream
3/4 quart milk
1 1/2 6 oz cans tomato paste
10 whole eggs
3 loaves baguette, diced small, with crust
1 bunch basil, chopped
1/2 bunch thyme, chopped
8 oz cream cheese
1. In a sauté pan, sauté onion and garlic until translucent. Mix in
whipping cream. Season to taste. In a blender, blend milk and tomato paste.
In a large bowl, add tomato mixture to onion-garlic cream. Season to taste,
then add eggs and diced baguette. Combine well and let stand for 45 minutes.
2. In another bowl, mix basil, thyme and cream cheese. Push through a tamis.
3. Preheat oven to 375 degrees. Bake bread pudding in mini muffin for 15
minutes; top with basil cream when ready to serve. Drizzle the plate with
This satisfying side of homemade croutons, tomatoes, and pecorino cheese is
based on one from Mary Sue Milliken. She sometimes substitutes aged
Manchego cheese for the pecorino. It first appeared in our November 2013
issue with the story State of Grace.
1 lb loaf country bread, cut into 1" pieces
3/4 cup olive oil
Kosher salt and freshly ground black pepper, to taste
8 Tbs unsalted butter
1 medium yellow onion, thinly sliced
1/2 cup chicken stock
1/2 cup grated pecorino romano
2 Tbs dark brown sugar
2 Tbs fresh lemon juice
2 Tbs roughly chopped thyme
28 oz whole peeled tomatoes in purée, crushed by hand
16 oz tomato purée
1. Heat oven to 375°. Toss bread with ½ cup oil, salt, and pepper on a
baking sheet; spread into an even layer. Bake, stirring occasionally, until
slightly crisp, 10–15 minutes; transfer to a large bowl and set aside.
2. Melt butter in a 6-qt. saucepan over medium-high heat. Add onion; cook
until golden, 5–7 minutes. Stir in stock, half the pecorino, plus sugar,
lemon juice, thyme, tomatoes, and tomato purée; cook until slightly
reduced, about 20 minutes. Remove from heat and pour over bread; let sit
until slightly cooled, then, using hands, lightly mash and stir together.
Transfer to a 9" x 13" baking dish. Sprinkle remaining pecorino over top
and drizzle with remaining oil; bake until golden brown and bubbling, 25–30