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From: Caleb
Sent: Monday, December 17, 2012 6:04 PM
To: phaedrus@hungrybrowser.com
Subject: Soup: Charlie's Crab Gaspacho
Phaedrus,
Just discovered your wonderful website because of an article
in the NY Times about Automat food recipes. I was hoping to
find that you had found a recipe for the Gaspacho soup served
at Charlie's Crab restaurant in W. Palm Beach, FL,
Charlie's Crab
To my surprise you had no recipes for any Gaspacho soups
whatsoever. There are several varieties of Gaspacho from various
regions in Spain but version made by Charlie's Crab is quite i
mpressive for a cold tomato based vegetable soup. In short,
it is delicious and quite healthy and even refreshing on a hot day.
In my own attempts at sleuthing I found that several other diners
at Charlie's Crab in WPB were impressed enough with this cold
soup that they had posted their own attempts at reproducing
this wonderful recipe. A google search for "Charlie's Crab gaspacho
recipe" will yield several results of varying authenticity.
Some of these recipes come close but I doubt that the "real"
recipe uses French's Italian dressing as it is my belief that
the correct mixture of vinegar(s) and spices are what make
their gaspacho so memorable. I have contemplated asking at
the restaurant for their exact recipe but since they are still in
business I strongly doubt that they would part with it.
I have tried my own hand at replicating the experience of
making it at home in NY and have certainly come quite close
but never quite nailing it. Sorry for the long winded intro.
Your hungrybrowser followers deserve a good gaspacho
recipe and if you can nail this one I would appreciate it.
I'll leave it to you to ponder the other types of gaspacho
(green, white) that come from different regions of Spain
originally.
Sincerely,
Caleb
Hello Caleb,
You might find this page interesting: Gaspache
It has an item about how gazpacho the soup evolved from gaspache the bread salad, with a link to an article from the Seattle Times.
When you become a bit more familiar with my site, you’ll realize that my site is almost completely reader-driven.
The reason that there are no gazpacho recipes on my site is that I have received only one request for a gazpacho recipe.
That one was specifically for a gazpacho recipe from the “Olde Pinke House” in Savannah, Georgia, which I had no success in locating. See:
Olde Pinke House Gazpacho
You say that you have rejected the recipes for Charlie’s Crab gazpacho that you have found on the Internet.
I suspect that you mean recipes like the one here:
Gaspache
That one says: This is as close to the real Charley's Crab Gazpacho recipe as I'd think you can get without having the actual recipe. It tastes IDENTICAL and is quite simple. This sort of recipe is what I call a “tastes-like” or “copycat” recipe. That sort
of recipe isn’t intended to duplicate the restaurant recipe exactly. It’s only offered as a dish that tastes, in the creator’s opinion, like the restaurant dish.
I must take issue with your doubt that the real recipe could use bottled Italian dressing. My experience with real restaurant
recipes that many chefs do indeed sometimes use such commercial products in creating their dishes. In fact, the recipe for
Charlie’s Crab gazpacho from the Palm Beach Restaurant, given by Charlie’s Crab executive chef Jeff Freitas to the South Florida
Sun-Sentinel, says that Chef Freitas of Charlie’s Crab specifically uses “Wishbone Italian salad dressing”. That recipe, giving
the source, is posted here and below:
Yahoo/Restaurant recipes
Note that the recipe calls for “Herb Croutons” and says “recipe given”. However, the herb croutons recipe did not accompany the
gazpacho recipe as posted, nor did I have any success finding any herb croutons recipe from Charlie’s Crab elsewhere. Note also
that the person requesting that recipe on Yahoo said that the Fort Lauderdale Charlie’s Crab uses a different recipe for their
gazpacho and they specifically wanted the recipe from the Palm Beach location.
Phaed
“And here is that excellent gazpacho recipe from the
Palm Beach Charley's Crab, 456 S Ocean Blvd., Palm Beach,
561-659-1500, thanks to executive chef Jeff Freitas. “
Palm Beach Charley's Crab Gazpacho
June 13, 2002
3 large cucumbers, peeled and seeded
1 cup packed fresh parsley leaves, finely chopped
2 medium green bell peppers, seeded and finely chopped
2 medium onions, peeled and finely chopped
5 medium garlic cloves, peeled and finely chopped
2 cups tomato juice
5 cups undrained peeled, diced, canned tomatoes
2 cups Wishbone Italian salad dressing
2 teaspoons salt, or to taste
1 teaspoon fresh-ground black pepper, or to taste
1 teaspoon sugar, optional
3/4 cup sour cream
60 Herb Croutons (recipe given)
Finely chop 2-1/2 of the cucumbers. Place chopped cucumbers, parsley, bell
peppers, onions, garlic, tomato juice, tomatoes, salad dressing, salt, pepper
and sugar in a nonreactive large mixing bowl. Mix well and refrigerate several
hours or overnight to chill well. Taste for seasoning.
To serve, stir well and divide among 10 bowls. Place 1 tablespoon sour cream in
the center of each and surround with 6 croutons and a few pieces diced
cucumbers. Makes 10 servings.
Per serving (without Herb Croutons): 323 calories, 74 percent calories from fat,
4 grams protein, 18 grams carbohydrates, 3 grams total fiber, 27 grams total
fat, 8 milligrams cholesterol, 1,243 milligrams sodium.
Per serving (with Herb Croutons): 373 calories, 71 percent calories from fat, 4
grams protein, 23 grams carbohydrates, 3 grams total fiber, 29 grams total fat,
11 milligrams cholesterol, 1,311 milligrams sodium.
2002 South Florida Sun-Sentinel
From: Jan
Sent: Wednesday, December 19, 2012 11:11 PM
To: phaedrus@hungrybrowser.com
Subject: Special taffy recipe
My aunt worked in a candy shop in Portland, Oregon around
the 1920's and came away with a taffy recipe which she used
every Christmas to make it for the whole family.
It was called Boss. The taste was exquisite, but took strong
arms to throw & stretch it from a large meat hook attached
to her back porch wall. When I was in my 20's she gave me
the recipe. I was the only family member she would give it to.
That was 50 years ago. I never got around to making it, but
keep hankering for it. I wrote the recipe down with pencil
and after being in my recipe box all these years, I see now
that the pencil is very faded and I can't read all of the recipe.
I will write out what I can read which might help you to
recognize the recipe if you can find it. I've done searches
for it but have left no request on message boards - didn't
get that far.
4 lb sugar
3/4 qt Karo
1 qt half & half
Cook to softball stage, then add
3/4 cake parawax
1/2 c butter
Boil to 356 degrees, then add
2 T knox gelatin soaked in a little water
Hello Jan,
The only recipe that I can find for any sort of “boss taffy” is below. It doesn’t quite match your description,
although it would appear to produce a similar taffy.
The only other mention that I can find of “boss taffy” is in an item from the December 9, 2010 Condon, Oregon newspaper, “The Times-Journal”:
"The Times Journal" - “Arlington Particulars” by Kay West
In the column about Arlington, Oregon called “Arlington Particulars” by Kay West, she says that her family had a tradition of making “boss taffy” every Thanksgiving. She says that they were given the recipe by Nina Baily of Arlington, OR 50 years ago. She does not give the recipe in the article. She did give her (business) e-mail address in the article, and I wrote to her,
asking about the recipe.
Maybe I’ll get an answer.
I see no other way to follow up except possibly through the candy store. What was the name of the candy store?
Phaed
California Boss Taffy
from Christmas Traditions
From The Kitchen by By Teresa McQuerrey in the Payson, AZ "Roundup" December 21, 2004
2-1/2 cups sugar
1/2 cup milk
1/4 ounce paraffin
1/2 tablespoon butter
1/4 teaspoon flavoring (peppermint or vanilla)
1 cup light corn syrup
2 tablespoons milk
1/2 teaspoon unflavored gelatin
1/4 teaspoon. food coloring
Combine sugar, corn syrup, milk, paraffin, gelatin and butter in a
3-quart saucepan. Heat mixture, stirring constantly until it forms
a hard ball (245 degrees in winter; 260 degrees in summer).
Remove from pan; add flavoring and color. Pull into strips and twist.
=========================================================================
Yes - the recipe you gave me would be the same thing. My aunt's
recipe didn't use added flavoring or any coloring is all. Actually
this recipe you gave me is a great help because it is broken down
to a smaller portion, while my aunt made huge batches as the candy
store had. That candy store is long gone in Portland. I looked for
it once as I remembered the street and within 3 blocks of the side
street. Thank you so much for your time and effort. Next year I
shall make this up and give some to my sister for Christmas.
It's best after aging a couple of weeks in the refrigerator.
She will be amazed.
------------------------------------------------------------------------
I did indeed get a reply from Kay West:
Phaed, Of course I will share the recipe!
That is what the Christmas Spirit is all about!
Kay
Boss Taffy
Soak 1/2 sheet gelatin in cold water. Set aside.
In a large heavy saucepan combine:
4 c granulated sugar
1 1/4 c white corn syrup
1 pint of whipping cream
1/4 tsp. cream of tartar
Cook to 236 degrees using accurate candy thermometer.
Add:
1 cube butter (1/2 cup)
1/3 cake of paraffin
Cook to 255 degrees.
Remove from heat; drain and add softened gelatin and
1/8 tsp. soda
Stir quickly and pour in to buttered 9" X 13" glass pan.
Cool till easy to handle.
Begin pulling by stretching back and forth in cool hands.
Then two people continue to pull taffy like a skein of yarn.
Do not squeeze, you want bubbles to form in strands of candy.
Pull until white and hard to pull. Lay on waxed paper like a
snake without strands touching. Cut with knife.
Do not store in fridge or where there is moisture.
From: Frances
Sent: Thursday, December 20, 2012 10:15 AM
To: phaedrus@hungrybrowser.com
Subject: Looking for a long lost Liver Sausage recipe
Hello!
My Mother has told me about the "Liver Sausage" that her mother
used to make when she was a child.
My grandmother is deceased, and I have not been able to find any
sort of a recipe that matches her description. I have searched all
my favorite internet recipe sites, and turned up nothing.
My Mother says that they made this liver sausage at home, canned it,
and then on Sunday mornings they would open the can, slice it up and
fry it. She says all she can remember is that it was made with liver,
and had onions and garlic in it. She was quite young at the time,
and their could easily be other ingredients. What she does remember
is that it was "the best sausage she has ever eaten"!
Thank you for your help and consideration!
Sincerely yours,
~Frances
Hello Frances,
There is a liver sausage recipe below, and another one here:
Family Cookbook Project
If your Grandmother’s sausage had any rice in it, it might have been Hungarian “hurka”. There is a recipe for hurka below, too.
Phaed
Liver sausage
Meat trimmed from pig head
1 pork liver
6 or 7 onions, cut up
Black pepper
Allspice
Cloves
Nutmeg
Myron or sage salt
Cook meat and liver until done then grind. Mix altogether
with other ingredients. Cook on low heat until onions are done.
Stir often as it burns easily.
When done, cool and shape into loaves. Slice when ready to serve.
Refrigerate or freeze.
------------------------------------------------------------------------
Hurka
5 lbs of ground pork
1 lb pork liver ground
Put into large pot cover with water bring to boil
Add 4 chopped onions
Stir often
Add 4 cups instant rice salt & pepper to taste
Cook for 1 hour
Skim fat off
Add seasoning - for seasoning add garlic, allspice, sage & marjorum,
keep smelling & tasting till flavor is right
Pour into several large flat pans
Let harden in refrig. (Or can be pushed into casings like sausage.)
Cut into squares (enough for a serving for your family) freeze separately
To cook: let thaw, fry in frying pan or bake in oven (20 min).
Serve with eggs
---------------------------------------
Hello Phaed!
My mothers family came from Germany, and I am sure that this must
have been some sort of a family recipe.
More specifically, they came from the Alsace Lorraine region.
I suspect that they used pork liver to make it, but I am not certain.
THANK YOU so very, very much for the 2 recipes you sent me.
I will send them on to my mother, and ask her what she thinks.
They both sound a LOT like her description to me! :)
I will let you know her response, as soon as I here back from her.
Thanks again!
Have a blessed Christmas!
Sincerely yours,
~Frances
Hello Frances,
There are more recipes, these with a definite German origin, on these sites:
Library - NDSU
1poli
Kitchenlink
LiverwurstBill.pdf
RecipeLion
Phaed
From: Peggy
Sent: Thursday, December 20, 2012 9:11 AM
To: phaedrus@hungrybrowser.com
Dear Uncle Phaedrus:
For years I have been trying to find a recipe for the crabmeat
(or lobster – they made it both ways) dip made by a take away
shop called Old Denmark that used to live on 58th street or
somewhere in the 50s or low 60s on the East Side in New York City.
It was a creamy dip, and I have tried to recreate it using cream
cheese, and mayonnaise, and crème fraiche, and regular cream.
It had a sweetness that might have come from clam juice, or
maybe not. I’ve tried different combinations and made perfectly
nice dips, but they haven’t been the exact ‘thing.’ This is one of
those tastes I had regularly as a child, and I would love to have
a Proust-esque moment, but thus far, no flood of memories.
I just wondered if you had ever run across anyone who worked
at the cafe or seen the real recipe, as I am afraid close proximities
are just not going to make the memories, or even the imagined
memories, cascade away. When I saw your site mentioned in the
New York Times, I thought I would reach out, although I realize
the odds of finding this are slim (I have tried Gourmet magazine –
when it was extant, but they didn’t reply). I think you do the
foodies of the world a great service with your blog.
Thanks for being there.
Best, Peggy
Hi Peggy,
I found very few mentions of that shop called “Old Denmark”. The only mention I found of the food from there
was this message board post from someone who is also looking for a recipe from there – the paté:
Chowhound
I looked at several Danish recipes sites and did searches for Danish crab dip, hoping that I would find a
clue of some sort, but I found nothing of value.
I’ll post this on my site. Maybe someone who has the recipe will see it and respond.
Phaed
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