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From: Iola
Sent: Tuesday, April 01, 2014 2:37 PM
To: phaedrus@hungrybrowser.com
Subject: Recipe Request
Hi Uncle Phaedrus!
I am just salivating over this wonderful appetizer. It is at the Polaris Grill in Columbus, Ohio.
It took over the 55 Grill in the same location and is serving a lot of the same things that the "55" did.
It is called Pane de Grill and the description is as follows: Puffed herb bread flavored with basil oil
and served with roasted garlic fondue.
I don't care about the bread, just want the fondue recipe! From what I remember, it has 3 different cheeses in it.
I hope you can help me!
Iola
Hello Iola,
I found this without too much trouble. See the recipe below.
Phaed
https://tinyurl.com/25xcw6w
https://www.thisweeknews.com/content/stories/2010/10/19/Roasted-garlic-fondue.html
Roasted Garlic Fondue
Courtesy Jeff Burris of Polaris Grill
Ingredients
Serve with toasted pita chips or corn chips
Cream cheese 1.5 pounds
Heavy cream 2 cups
Roasted garlic 1 oz
Parmesan cheese 1/2 oz
Provolone cheese 1.5 oz
Salt and pepper to taste
Procedure:
1 Blend cream cheese and garlic till smooth.
2. Bring cream to boil.
3. Slowly combine the seasoned liquid with the roux. Add the heavy cream and stir.
4. Place parmesan and provolone in a mixing bowl and add cream to melt cheese.
5. Then add to cream cheese and blend. Then scrape bowl down and mix again.
6. Place in a clean container, cover and refrigerate. The fondue is served warm.
Heat in microwave or sauce pan.
From: "Peter"
To: "Phaedrus"
Subject: Recipe submission
Date: Saturday, March 29, 2014 8:00 AM
Phaed,
Just thought I would forward this recipe to you.
I don't know if you have ever had the request for it, but these are pretty famous in Maine.
Italian sandwiches have almost a cult following in Maine, having their own " style" somewhat
unlike the traditional Italian sub. You can go into any Mom and Pop grocery in Maine
(and there are plenty) and get one, usually pre made that morning and wrapped in cello wrap,
for a few bucks.
These particular sandwiches, from the Coffee Pot, are even mentioned in some of Stephen King's books.
Coffee Pot Sandwich
Note: This is not the actual recipe but a listing of the ingredients discussed by the owner of
The Coffee Pot in Bangor Maine during a TV interview conducted the week that the Coffee Pot closed
its doors. The Coffee Pot closed on December 31, 2009 and I was fortunate to get a sandwich that day.
Hundreds of people were in line for 1180 sandwiches. Many people in line were buying 10 to 20 sandwiches
at a time.
The classic Coffee Pot, is a roll from Brick Oven Bakery, a layer of green bell pepper, five slices
of tomato, lots of white Spanish onions, salt and red pepper from end to end, oil to season it,
topped by four pieces of American cheese, three pieces of American salami and five pickles.
Ingredients for the Coffee Pot:
Spanish white onions chopped in about a 1/4 inch dice
Foot long Italian sandwich roll. (The Coffee Pot used rolls from the Red Brick Bakery down the street)
Green pepper chopped in about a 1/4 inch dice
Red pepper flakes
light drizzle of olive oil
Tomato sliced (plum tomato)
Provolone or American Cheese (about 4 slices)
Genoa salami or ham or both depending on preference.
Dill pickle slices
Directions: Slice open the Italian roll but do not cut completely. Add a generous amount of chopped onion
then sprinkle a small amount of chopped green pepper then season with red pepper flakes. Drizzle a small
amount of olive oil on the sandwich. (Note: the sandwiches never seemed oily so it may be that the Coffee Pot
added the oil to the chopped onion and then mixed it with chopped green pepper and other seasonings to make it
more efficient to make the sandwich). Add 5 slices of sliced tomato then the cheese and then the salami or ham.
Top with 5 slices of dill pickle.
Posted by GB Recipes at 9:12 AM
Labels: Sandwiches
Sorry for the multiple emails Phaed. This is the website I was telling you about. The style is so regional,
just forty miles away here in New Hampshire, we can't get them.
Maine Style Italian Sandwich
Peter
From: Karen
Sent: Friday, March 28, 2014 10:09 AM
To: phaedrus@hungrybrowser.com
Subject: Cupcake
When I first started cooking and baking in the early 60's as a child, there was a recipe for a filled cupcake
I think called Hide Aways.
It used a cake mix and a box of cooked pudding. You filled the tins 1/2 full of prepared cake mix and then a
spoonful of cooked pudding on top and baked. The cupcakes when done had a nice filling in then and all you had
to do was frost them. I think you used less milk with the pudding.
I would love to be able to make these again if I could find the correct portion of milk to the pudding mix.
Any help you can give me would sure be appreciated.
Thank you
Karen
Hi Karen,
I can’t find any cupcakes called “Hideaways” or “Hide Aways.” All of the pudding-filled cupcakes that I can find
are filled with a pastry bag, not just by putting a spoonful of pudding on top of the cake batter.
I’ll post this on the site in case a reader can come up with something.
Phaed
Hello again,
In your 4-25-14 Issue, Karen was looking for Hide Away Cupcakes.
My mom, sisters and I made these back in the 60's as well, but we didn't use a cake mix (they were too expensive)
and made them from scratch. I never found the original recipe but did find this: Hide-Away Cupcakes
My BF prefers the recipe I use now that I found when trying to find the Hide Away recipe. It's here: Molten Chocolate Cupcakes
Regards,
Lisa
Hi Karen,
A reader sent me a link to a “Hide-Away Cupcakes” recipe. It does not fit your description exactly,
because in this recipe the tins are filled 1/2 with batter, then a spoon of pudding is put in, BUT -
then they are filled the rest of the way with batter on top of the pudding. (That makes more sense, I think.)
THEN, after baking, another spoon of pudding is put on top of that, and finally the cupcakes are
frosted on top of that. See the recipe here: Hide-Away Cupcakes
Phaed
Thank you so much. I think that is what I am looking for, except I remember using a cake mix.
I will be trying this week.
Thanks again
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