Sent: Tuesday, January 03, 2012 11:08 PM
Subject: cookies from Bari that my family called Castagni, or chestnuts
Hello, My Barese grandmother made these cookies that people fought over at
the holidays. She would not let anyone in the kitchen,but I have tried to
make this cookie several times with the ingredients, no measurements ,,were
stolen from her and obviously some butter or shortening is missing. Here are
ingredients. When I made them they could be called "Rocks". Toasted
chopped almonds, Bitter chocolate, sugar and flour. 1 tsp baking soda, small
pinch of ground cloves, and "chopped" orange rind. Hope you can find
these. This has been haunting the family for years.
Thanks, Christine, using my son's computer, hence the email address
I found only one Italian recipe called "castagni" or "castagna" that did not
actually contain chestnuts. See below. It does not call for almonds, but
simply for "nuts"; it has cocoa rather than "bitter chocolate"; it has
tangerine rind rather than orange rind; it has cinnamon rather than cloves.
This is the only recipe that I could find. I found nothing like that
connected with Bari.
There are a lot of Italian cookie & pastry recipes on my site. See here:
If it's none of them, note that at the bottom of that page is a link to this
"Italy Revisited Cookies with Nuts"
That site has photos of, and recipes for, a large number of Italian cookies/pastries.
If you go there and page through them, you might recognize your cookies under a different name.
Sorry that I could not be more help. I could not find anything like your
description in any of our Italian food books or recipe books.
Castagna cookies( from http://recipeland.com/posts/1122)
For filling combine thoroughly:
1 1lb. can chickpeas, mashed through a foodmill (remove skins)
1/4 c. sugar
1 tbsp. baking cocoa
rind of 1/2 of a tangerine, grated
1/4 c. finely chopped nuts
6 dried figs, minced
1 heaping tbsp. plum preserves
2 tbsp. dried candied fruit
1/8- 1/4 c. raisins
If the mixture isn't moist enough, add some sweet red vermouth
Sift 1 c. + 6 tbsp. flour with 1 tsp. baking powder.
Cut in 1 stick of butter or margarine.
Add 1 egg, 6tbsp. sugar, 1/2 tsp. cinnamon, peel of 1/2 lemon, grated, and
about 3 tbsp. sour milk.
Dough should be soft but not sticky (if not, adjust flour or liquid). Let
dough rest in fridge 1/2 hour.
Roll dough on floured surface to thickness of pie crust. Cut dough into 5
in. circles, fill, and crimp w/fork as for turnovers.
Bake on a lightly greased sheet in a 375 oven for about 10- 15 minutes until
golden and crisp.
Here's a recipe I found in an Italian forum.
500 g almonds
500 g flour
15 g baking ammonia
500 g sugar
pinch of cinnamon
100 g cocoa
Peel, toast and chop almonds. Add flour and sugar, clove essence,
grated lemon zest and cinnamon. Dissolve ammonia in alittle water,
add it to the dough. The resulting dough should be somewhat hard.
Shape into ropes then cut into walnut-sized pieces. Arrange them
on a baking tray and bake at 350 deg. Melt the sugar with a little
cocoa. When the cookies are done, dip them in the cocoa mixture
a few at a time and let them dry.
Sent: Thursday, January 05, 2012 4:21 PM
Subject: bar pizza
Hi , my name is Lois. I'm looking for the bar pizza recipe from
The Lynwood cafe in Randolph, Ma its a cheese pizza.
I can't seem to find A recipe for It. any help would be appreciated.
Thank you, Lois
Well, lots of people are searching for “bar pizza” recipes from the Lynwood Café and other South Shore establishments.
No one has had success finding any actual recipes, nor did I have any success.
There is a lot of discussion about this kind of pizza on message boards like these:
Most people outside the Northeast have never heard of “bar pizza.” It’s not easy to pin down, because it varies somewhat from “bar” to “bar”.
The Hidden Boston website says this:
Bar pizza is a type of pizza that is typically found in bars, pubs, and
old-school restaurants mainly in New England and other parts of the Northeast.
Unlike a traditional Neapolitan or New York-style pizza, a bar pie is usually
small in size (typically 10 inches in diameter), and cooked in a pan.
The crust is often cracker-like and many, if not most places that serve bar
pizza use sauce out of a can. The cheese on top of a bar pie is often greasy
and browned as it extends all the way to the edge of the crust.
There is a photo of one with pepperoni here:
Spencer's Pepperoni Pizza
I don’t know if it is at all similar to the Lynwood Café product (it’s a pepperoni pie), but this site tells “how to make bar pies at home”:
How to make Bar Pies at Home
You could omit the pepperoni if you want just a cheese pizza.
Sent: Thursday, January 05, 2012 3:52 PM
Subject: recipe request
I've been looking for the recipe of the remoulade sauce that was served at
Christie's Seafood Restaurant in Austin Texas. I saw the recipe for the
house dressing from the San Antonio Christie's but don't know if it's the
same. Have any clues?
Well, the San Antonio Express News printed a recipe that's supposed to be
that of the remoulade sauce from the San Antonio Christie's Seafood restaurant.
However, I read items about the Houston Christie's Seafood Restaurant which
said that the San Antonio restaurant was owned by different folks and that
their remoulade was not the same as the Houston restaurant's.
So, the question is: "Was the Austin Christie's remoulade like the San
Antonio Christie's remoulade or the Houston Christie's remoulade or
I was not able to find an answer to this. I found very little at all about
the Austin Christie's, just a few mentions of it's location. All I can
advise you is to make a batch of the recipe from the San Antonio Express
News and see.
I had no success finding a recipe or copycat for the remoulade from the
Thank you for your time on this. This is the same recipe that I have from
the S.A. Christie's so I'm going to try it out this weekend. I've tried any
remoulade recipes and they're pretty much like a thousand island dressing
but the Austin Christie's had a unique taste/flavor. Ahh...childhood
memories of great tastes still are calling me. I'll let you know if it the
one. I did try the Houston Christie's and it wasn't even close and yes they
do have different owners.
Sent: Saturday, January 07, 2012 1:57 PM
Subject: recipe from Trident Restaurant
Can you find the fruited chicken stew that was served at the
This famous restaurant in Sausalito was owned by the Kingston Trio and was a favorite
dinner hangout of rock stars in the late 60s and early 70s. It's been operating recently
as "Horizon's", but the owners plan to reopen it as "Trident" in 2012 and to try to
recapture some of the ambience of the old Trident. Perhaps they have the recipes from
the old Trident and will serve the fondly remembered dishes.
There is a Trident blog. See:
I was not able to find any mention of a chicken stew dish served at the Trident. There was
a request for Trident "Citrus Chicken" on a message board, but no recipe and it wasn't called
a stew or soup.
On the Trident blog, a former Trident employee named Gail Coppinger posted that she saved
a lot of the recipes when the Trident closed. If you go and join that blog and a post a
request to her, she might send you the recipe you want - if it's one that she has. See here: