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----- Original Message -----
From: "Gayle"
To: phaedrus
Sent: Monday, May 24, 2004 10:16 PM
My mom was recently at a restaurant where she had lobster bisque which was
covered with a crust that reminded her of puff pastry. Can you located the
receipe? She'd be thrilled. Thanks. Gayle
Hello Gayle,
Apparently, this is called "lobster bisque en croute". See below for a
couple of recipes. The second recipe doesn't tell how to do the puff pastry
part, but if you decide to use it, just use it to make the bisque and follow
the pastry directions from the first one.
Phaed
Lobster Bisque En Croute
Yield: 6 Servings Preparation Time: 0000
2 Oz butter
1/4 cup white wine
1/4 cup flour
1 pinch saffron
1 lobster - (abt 1 1/2 lbs)
1 Tsp tomato puree
1 celery stalk
1 cup heavy cream
1 medium onion
1 Tbl lobster base
1/2 cup French brandy
Puff pastry dough
1 shallot, chopped
Egg wash
1 quart fish stock
Make a roux with butter and flour.
Break the lobster up into sections. Roughly chop the celery and onion (white
mirepoix). Brown the onions, celery, and lobster meat in a 425 degree oven;
stir every 10 to 15 minutes.
Remove from the oven when browned and place on the range; flame with French
brandy. Add the shallots, fish stock, and white wine; let simmer for at
least 1 hour. Cool slightly and strain through a fine sieve.
To the strained bisque, add the saffron, tomato puree, cream, and lobster
base to taste. Thicken the bisque with the roux to desired consistency
At time of service, fill six oven-proof serving dishes with the bisque. Egg
wash the rim of each dish and top with the puff pastry dough. Egg wash the
puff pastry and bake in 425 degree oven until golden brown and puffed.
This recipe yields 6 servings.
-----------------------------------------
Lobster Bisque
Bon Appétit
Recipe Introduction
Excellent reviews on this one! "The bisque is very rich, so a small serving
(about two-thirds cup per person) is plenty. At the restaurant, this is
baked in individual crocks, with puff pastry on top."
List of Ingredients
2 1-pound live lobsters
2 tablespoons olive oil
1 onion, sliced
1 large celery stalk, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or bottled clam juice
1/4 cup tomato paste
1/2 cup whipping cream
2 teaspoons cornstarch
1 tablespoon water
Recipe
Directions:
Bring large pot of water to boil. Add lobsters head first and boil until
cooked through, about 8 minutes. Using tongs, transfer lobsters to large
bowl. Reserve 2 cups cooking liquid. Cool lobsters.
Working over large bowl to catch juices, cut off lobster tails and claws.
Crack tail and claw shells and remove lobster meat. Coarsely chop lobster
meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to
medium bowl. Reserve juices from lobster in large bowl.
Heat olive oil in heavy large pot over high heat. Add lobster shells and
bodies and sauté until shells begin to brown, about 8 minutes. Add onion and
next 8 ingredients. Mix in brandy and Sherry. Boil until almost all liquid
has evaporated, about 4 minutes. Add fish stock, reserved 2 cups lobster
cooking liquid and lobster juices. Simmer 1 hour.
Strain soup through sieve set over large saucepan, pressing firmly on
solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3
cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and
refrigerate.)
Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon
water. Add to soup and boil until slightly thickened, about 2 minutes. Mix
lobster meat into soup and stir to heat through. Ladle soup into bowls.
Makes 6 Servings.
Bon Appétit
June 1997
----- Original Message -----
From: "Laura"
To: phaedrus
Sent: Tuesday, May 25, 2004 9:51 AM
Subject: Looking for a recipe
Johnny Carino's makes a dish with a delicious spicy cream sauce (the
dish has chicken, mushrooms, green onios and artichokes) and I would
like to find the recipe. Can you help?
Laura
Hello Laura,
Sorry, the Carino's Spicy Romano Chicken recipe doesn't seem to be
available. A second choice might be the recipe below.
Phaed
La Scala Chicken Romano with Lemon Cream Sauce
Yield: 2 Servings
Batter
6 egg yolks
1 whole egg
1/4 cup Romano cheese
1/2 tsp garlic; minced
4 leaves basil leaves; thinly shredded
1 small rosemary sprig; de-stemmed, finely minced
1 pinch salt
1 pinch freshly cracked pepper
2 (6-oz each) chicken breast halves, boned and skinned
3 tbsp olive oil
LEMON CREAM SAUCE
2 shallots; diced
1/4 cup white wine
1 1/2 lemons; juiced
1 tbsp white vinegar
3 oz butter; softened
1 1/2 cups heavy whipping cream
1 Romano cheese; freshly grated, to taste
Preheat oven to 350F.
Combine the batter ingredients, set aside.
Slice each chicken breast into three thin medallions, slicing on the bias.
Lightly season with salt and pepper. Dredge in small amount of flour,
shaking off excess. Set aside.
Make the sauce: Combine shallots, white wine, lemon juice and vinegar.
Reduce until only a small amount of liquid is left. Add
the softened butter, stirring continuously, until melted. Add the cream and
salt and pepper to taste. Heat through and keep warm. Dip medallions in
batter mixture until thinly coated.
Heat olive oil in saute pan and saute until golden brown on both sides,
turning gently so as not to tear the batter coating. Transfer to baking
sheet and bake medallions in oven for
3-4 minutes or until done.
Meanwhile strain the Lemon Cream Sauce (it should be subtle and thin) When
chicken medallions are done, plate and serve with the sauce and grated
Romano.
----- Original Message -----
From: "Carolynn"
To:
Sent: Tuesday, May 25, 2004 3:13 PM
> In the early 90's I lived in Guadalajara, Jalisco, Mexico and frequented
> an Argentine restaurant that served empanadas with a sweet creamed style
> corn and mild green chili filling. They were delicious. I have often
> tried to duplicate these empanadas, but to no avail. Do you have any
> suggestions?
>
Hello Carolyn,
Empanadas filled with creamed corn are called "empanadas de humita". I could
not find any recipes for them in English, but below are two recipes in
Spanish.
Phaed
Empanadas De Humita
A pedido de varios integrantes de la red aqui va la receta de
empanadas de humita que mande a la red en hace ya mucho tiempo
(11/08/91).
Masa :
(me salieron 20 empanadas de 15 cm de diametro)
200 gramos de margarina.
3 vasos de Harina comun. (+ o - medio kilo)
1 vaso de agua hirviendo.
1 cucharadita de sal.
Relleno : (me salio para 30 empanadas ).
100 gramos de margarina.
3/4 litro de leche.
1 vaso de harina.
1 lata de choclo desgranado.
1 cebolla grande.
250 gramos de queso (yo le puse del "cortado a maquina")
Aji molido (dulce y picante).
Sal y Pimienta a gusto.
Nuez moscada (obligatorio).
Preparacion:
Masa:
Se corta la margarina en cubitos, dentro de un recipiente, se agrega
la harina el agua y la sal y se amasa (cuidado, el agua hierve!) hasta
obtener una masa elastica y que no se pega. Se deja enfriar y se
hacen las tapas sin agregar harina ni siquiera en la mesa donde se
amasa (la masa no debe pegarse ).
Relleno:
Se hace con la margarina la harina y la leche una salsa blanca espesa (pero
no
un masacote) de la siguiente manera :
1) se derrite la margarina a fuego moderado
2) se agrega harina del vaso hasta obtener un pasticho un poco mas duro que
un
pure de papas. Evite grumos o incendios, revuelvase constantemente.
3) Se agrega la leche lentamente sin dejar de revolver.
Luego transformamos la salsa blanca en verdadero relleno.
4) Freir la cebolla hasta que este marroncita pero no quemada y agregar a la
salsa blanca.
5) Agregar el choclo desgranado sin el agua.
6) condimentar a gusto con sal, Pimienta y Aji molido (una vez dentro de la
masa
el relleno se sentira menos picante y/o salado) y nuez moscada.
7) agregar el queso rallado o cortado en cubitos.
8) El relleno se considera bien condimentado cuando al probarlo, se corre el
peligro de vaciar la cacerola, y que no quede nada para poner en las
empanadas.
Preparacion:
Poner una cucharada de relleno en el centro de cada tapa cuidando de
no ensuciar los bordes (de lo contrario el relleno se desparramara
irremediablemente por la asadera). El repulgue de las empanadas se
los dejo a ustedes. Pintar las empanadas con yema de huevo (para que
tomen color). Hornear unos 20-25 minutos a horno de 180-200 grados
(centigrados). Cuando estan doraditas cuidado ... aguantanse unos
minutos que el relleno esta que pela.
------------------------------------------
Empanadas De Humita II
Aca va la receta para hacer humita:
1 docena de choclos
1 cebolla grande picada
2 ajies morrones (rojos) picados
2 tomates pleados, sin semillas y picados
1 cucharada de pimenton dulce (paprika)
2 cucharadas de grasa
1 pizca de canela molida
1 vaso de leche
sal a gusto
2 cucharadas de azucar
Freir en la grasa la cebolla y el aji; agregar los tomates. Sazonar
con sal, canela y pimenton. Inforporar los choclos rallados (con la
parte gruesa del rallador) mezclados con el vaso de leche. Dejar
cocer lentamente hasta que el choclo este tierno, revolviendo de
cuando en cuando y a~adiendo mas leche si la mezcla se seca demasiado.
Agregar el azucar, y listo. Recuerden que necesitan lograr una
consistencia lo bastante firme como para rellenar las empanadas.
----- Original Message -----
From: "Ray"
To: phaedrus
Sent: Tuesday, May 25, 2004 6:19 PM
Subject: Trans-Atlantic Cabinetry
> Well, Uncle P., here's one for you. "Cabinet" as a food term. Bubbling
> up in my mind (what's left of it), from I don't know where, was the term
> "cabinet" having to do with some sort of soda fountain confection. Some
> Web research tells me that a "cabinet" is, in Rhode Island and some
> nearby areas, what most of us would call a "milkshake," though those
> Yankees also use terms like "frappe" and "velvet" for the same thing (in
> other New England spots). The origin of the name was not clear, 'tho
> some thoughts were given. On the other hand, there is a "Cabinet
> Pudding" apparently a different "cabinet" from the Narragansett Bay one,
> and I'd like to know how that became the name for a particular dessert.
> One site says that Mrs. Beeton's cookbook (a 19th C. staple) calls it
> "Chancellor's Pudding," but why a dessert should end up named after a
> British legislative body or a British legislator is, well, also not
> clear. Thoughts? And maybe a nice "Cabinet Pudding" recipe from the
> many there are?
>
> Ray
>
Hello Ray,
Well, as for the Rhode Island "cabinet" milkshake, that's said by at least
one source to have originated at a pharmacy in Fall River, Massachusetts
wherein the ice cream was kept in a "cabinet". The pharmacist/soda jerk
began calling a mixture of milk, ice cream, and syrup a "cabinet" and it
caught on and took root in Rhode Island.
The origin of the name "Cabinet Pudding" is less certain than that. As you
say, cabinet pudding is a classic British dessert. The link to gevernment
and politics has always been there, but it is unexpained, according to "The
Penguin Companion to Food." It's also called "chancellor pudding", as you
say, and "diplomat pudding." The same dish, in France, is called "poudin a
la chanceliere" or "pouding a la diplomate". No one seems to know why it is
connected to politics.
See below for a couple of recipes.
Phaed
Cabinet Pudding
Categories:
Pudding
8 ounces glace cherries
8 ounces spongecake
3/4 pint single cream
3 ounces caster sugar
4 eggs
3 tablespoons brandy
Butter a pudding basin or mould and arrange halved cherries over the bottom.
Cut the spongecake into 1 inch cubes and put in bowl. Heat the cream and
sugar gently until lukewarm. Beat the eggs enough to mix the yolks & whites
thoroughly. Stir in the cream, mix well and leave till cold. Add the brandy
and pour gently onto the cake cubes.
Let stand for 30 mins. Cover with a piece of greased greaseproof paper and
kitchen foil, tied on securely. Steam in a pan of boiling water for 1 hour.
Let stand for 5 mins and then turn out onto a serving plate. Serve hot or
cold.
------------------------------------------------------
Cabinet Pudding
2 Tbsp unflavored gelatin
1 Cup cold water
6 Eggs, separated
8 Tbsp sugar
1/2 Cup sherry (not cooking sherry)
1/2 Tsp almond extract
1-1/2 Dozen macaroons, crumbled (reserve 1/4-Cup of crumbs)
1 Cup pecans, chopped
1 10-oz jar maraschino cherries, sliced
1 Cup heavy cream, whipped
4 Tbsp sugar
1/2 Tsp vanilla
Soak gelatin in cold water; heat until dissolved.
Beat egg yolks; slowly add sugar and continue beating until creamy; add
sherry. Cook mixture in top of a double boiler over medium heat until thick;
cool.
Meanwhile, beat egg whites until stiff. Combine whites, egg yolk mixture and
gelatin slowly on low speed of a mixer; add almond extract.
Pour one-third of custard into a 1-1/2 quart mold. Add layer of macaroon
crumbs, chopped pecans and sliced cherries. Alternate layers until there are
3 layers of each mixture.
Whip cream; sweeten with sugar; flavor with vanilla and spread over pudding.
Top with 1/4-Cup of reserved macaroon crumbs.
Refrigerate until serving time.
Serves 12
----- Original Message -----
From: "Ann"
To: phaedrus
Sent: Tuesday, May 25, 2004 1:20 PM
Subject: old receipt
> I am looking for a receipt that was published back in the 50's, but I
don't know the name. After my mother made an anglefood cake with all the
egg whites she would make an anglefood cake with the egg yolks that were
left over. It was baked in an anglefood pan. That's all I remember about
the receipt. I hope you can help. Thank you, Ann
>
Hello Ann,
See below.
Phaed
Two-Part Angel Food Cake
Ingredients :
Part One:
6 egg whites
3/4 tsp. cream of tartar
1/4 tsp. salt
3/4 c. sugar
1/2 c. flour
1/2 tsp. almond extract
Part Two:
6 egg yolks
3/4 c. sugar
3/4 c. flour
1/4 tsp. salt
1/4 c. boiling water
1 tsp. baking powder
1 tsp. vanilla
Preparation :
Beat egg whites and salt until frothy. Add cream of tartar and
beat until stiff but not dry. Sift flour and sugar separately 4
times. Add sugar to egg whites gradually, beating until blended.
Add extract; fold in flour. Put in ungreased angel food pan and let
stand while preparing Part Two. Beat egg yolks and salt until light
and lemon colored. Add sugar. Sift flour 4 times with baking
powder. Add hot water and vanilla. Pour over first batter. Bake at
375 degrees for 45-50 minutes.
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