|
-----Original Message-----
From: L.G.
Sent: Thursday, July 30, 2015 3:53 PM
To: phaedrus@hungrybrowser.com
Subject:
Seafood gumbo recipe from D. H. Holmes Potpourri restaurant
Hello L.G.,
Sorry, no success with this. There are several unanswered requests on
for this recipe on message boards. I'll post this for reader input.
Phaed
From: Jay
Sent: Thursday, April 07, 2016 6:56 PM
To: Phaedrus
Subject: DH Holmes Cookbook
Phaed,
I recently obtained a New Orleans cookbook I had long sought. It's the DH Holmes'
"Bayou Banquet: Recipes from a Potpourri of Cultures. "
The restaurant at DH Holmes department store was called the Potpourri Restaurant.
So if you have any unanswered requests for recipes from there, let me know.
--
Jay
Hello Jay,
The only recipe from DH Holmes that I currently have unsolved is seafood gumbo. Hope that one’s in the book.
Phaed
This is the only seafood gumbo in the book.
Jay
Lafayette Okra Seafood Gumbo (From: DH Holmes' Bayou Banquet: Recipes from a Potpourri of Cultures)
1/2 lb smoked sausage, sliced
5 TBSP bacon grease
8 TBSP flour
1 large onion, chopped
1/2 green pepper, chopped
2 large cloves garlic, pressed
2 lb okra, sliced
1/2 bunch green onion, chopped
4 TBSP parsley, sliced
2 large okra, sliced
1 large tomato, diced
1 lb "gumbo crabs"
3 lb shrimp, peeled
2 1/2 qts turkey stock, plus any turkey meat left on bones.
salt and freshley ground black pepper, to taste
1. Place the sliced saucage in a small heavy skillet and saute to render the grease - about 5 - 10 minutes
over low to medium heat. Discard grease and set sausage aside.
2. Make a dark, rich roux by browning the flour in the bacon grease over medium heat, stirring constantly.
3. Add the onions, green pepper, garlic and parsley, and cook for 5 - 10 minutes over low to medium heat.
4. Add the okra and continue cooking, stirring constantly, until the okra loses its sliminess. This takes
approximately 30 minutes.
5. Add the turkey stock, meat and tomatoes and bring to a boil, simmer for 1 hour.
6. Add the shrimp, crabs and sausage andsimmer for 30 minutes. Serves 8 - 10.
Notes on this recipe from the mind of Phaedrus:
1. I don't understand why this recipe calls for "2 pounds of okra, sliced", then a couple of ingredients
below that, it calls for "2 large okra,sliced." Why the two separate entries? I know it was copied correctly,
because I typed it from a scanned image that Jay sent of the recipe page in the book.
2. Like Morrison's and other cafeterias, DH Holmes apparently froze and saved their leftover turkey carcasses
and stock from Thanksgiving. Since most of us don't have this in our freezers, I'd say use commercial turkey
or chicken stock or broth. You can toss in some turkey meat from the deli if you want.
3. This is a large recipe for 8 to 10 servings. It looks as though it could be easily halved, if you wish.
-----Original Message-----
From: Evelyn
Sent: Sunday, August 02, 2015 8:52 AM
To: phaedrus@hungrybrowser.com
Subject: Ginger Pear Bars
This recipe first appeared in either Woman's Day or Family Circle magazine.
It was featured in their insert recipe booklet that could be torn out and saved.
I've had this recipe for at least 15 years and misplaced it several years ago.
It is one of our favorite bar cookie recipes. The base is a crumbly mixture,
filled with cooked pear, sugar and ginger and topped with the same crumbly mixture.
I've been searching for it for some time now and have had no luck in finding it.
Hoping you have better luck than I,
Evelyn
Hello Evelyn,
The only thing I can find that seems similar is this recipe:
Ginger Pear Crumble
I'll post this for reader input.
Phaed
On 1/9/2020 4:57 PM, evelyn wrote:
?
Thanks so much for researching my request. Unfortunately, this is not the recipe.
I find it so unbelievable that I have not been able to find anything like it.
Hello Evelyn,
I still cannot find any mention at all of a recipe for "ginger pear bars" or "ginger pear cookies"
with any connection to "Woman's Day" or "Family Circle."
It's been five years since your original request was posted on my site, and there has been no
response at all from my readers.
The only mention of "ginger pear bars" that I can find at all is a photo on this Twitter page from a bakery:
Sinful Sugar Bake.
Phaed
From: Mercine
Sent: Friday, August 07, 2015 10:10 AM
To: Phaedrus
Subject: frozen fruit salad
Dear Phaedrus,
In the 50's, my friend's Mom would make a frozen fruit salad. I remember her pouring it into metal ice cube trays
without having those dividers inserted into the trays. To serve, she would cut it into cubes, bigger than ice cubes.
I remember that there were green grapes cut in half, chopped walnuts, mini marshmallows (although at the time I am not
sure if marshmallows came in mini size, so she would have cut the marshmallows up), crushed canned pineapple, and
possibly something else. I am not sure what kind of binder/cream she used, although I want to say heavy whipping cream.
Does any of this ring a bell? It was a truly delicious and cooling dessert. I think she served it at a wedding reception
in her yard, as well as for a family dessert.
Sincerely,
Mercine
Hi Mercine,
There are dozens of recipes that are similar in some way, but I didn’t find any that had grapes.
I have a couple of recipes on the site with cherries: 6-28-2010
I’ll post this.
Phaed
|
