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2013

Stuffed Saddle of Lamb

From: Timothy 
Sent: Wednesday, December 12, 2012 11:45 AM
To: phaedrus@hungrybrowser.com 
Subject: saddle of lamb stuffed with beef tenderloin and veal mousse

I made this at Easter in about 2002. I found the recipe either in a magazine or in a Detroit-area newspaper 
(I donít remember that there were any pictures). The mousse was simple: cream, ground veal, not much in the 
way of seasoning but maybe some brandy, pureed and then spread on the butterfly-cut lamb saddle. The beef 
tenderloins were placed left and right of the centerline of the saddle, then the whole was rolled up from 
both sides, and tied.
The recipe is so simple that I donít need it to recreate the dish, but Iíd never have thought it up...and 
it was good enough to share!
Thanks,
Timothy 

Hello Timothy,

I had no success with this. The only mention that I could find of a recipe for saddle of lamb stuffed with veal mousse was on a list of the recipes in this magazine:

Pleasures of Cooking Magazine
Issue #11 (January/February, 1979)

See: Worthpoint

Iíll post this on the site in the hopes that a reader can help.

Phaed


Spiced Rum Chicken

From: Becky  
Sent: Tuesday, December 11, 2012 6:02 PM
To: phaedrus@hungrybrowser.com 
Subject: Looking for a chicken recipe

I lost a recipe and have tried unsuccessfully to find it by using advanced search on Google, using some of the ingredients.  
I had thought the name was Oak Orchard Chicken or Golden Oak Chicken but neither returned the recipe. I also searched under 
the brand name ingredients that I could remember with no success. Initially I got the recipe from a friend who had picked 
it up at a hospitality/healthcare food show.  She has lost it too.  Some of the ingredients and process are:
 
Boneless chicken breasts pounded flat 
Golden Dipt breading (breast is dipped twice) and refrigerated before deep frying
 
Some of the sauce ingredients include but not limited to:
 
Captain Morgan's Spiced Rum
Almonds
Toasted red peppers
 
It is a great recipe and I would love to have it again.  Thank you for any assistance you can provide.  
I did check your site before making the request.
 
Best regards,
Becky 

Hi Becky,

I had no success locating a recipe with those ingredients. Iíll post your request on the site.

Phaed


Norwegian Kringla Cookies

-----Original Message----- 
From: Jayne 
Sent: Monday, December 10, 2012 5:55 PM
To: phaedrus@hungrybrowser.com
Subject: Norwegian kringla cookies

My mother had a recipe for this cookie that had nutmeg as an ingredient. She 
either baked first and then dunked in boiling water, or viva versa. Sadly 
she passed away, and we cannot find the recipe.  They turn out to be more 
like a soft bagel. My brother would love these. Can you help me? Someone must 
have this particular preparation for these.  Thank you, Jayne

Hello Jayne,

I looked at several dozen Norwegian Kringla recipes. I found a few that call for nutmeg, and two of those are below. I found a few that called for dipping the tops of the kringla in cold water or brushing them with cold water after baking, but none of these called for nutmeg. I did not find any at all that called for dipping in boiling water. Many kringla recipes call for chilling the dough overnight.

Phaed

Grandma's Norwegian Kringla

1 c. sugar
Butter the size of an egg
2 egg yolks, beaten
1 tsp. vanilla
1/2 c. buttermilk
1/2 c. sour cream
1 tsp. soda
3 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
A dash of nutmeg

  Cream butter and sugar.  Add egg yolks and vanilla.  Put the soda in the 
sour milk and sour cream.  Add to the egg mixture.  Add the sifted dry 
ingredients.  Chill well.  Roll in long rolls and form into bows or pretzel 
shapes.  Bake in a hot oven, 450 degrees, until light brown or paler if you 
like.
------------------------------------
Norwegian Kringla

1 cup sour cream
1 cup buttermilk
1 tsp. soda
1 cup sugar
1 tsp. nutmeg
4 tsp. baking powder
4 cups flour
1 tsp. salt

Mix the first four ingredients and add the rest sifted together. Knead dough 
lightly on board until smooth. Add a little flour when necessary for easier 
handling.
Roll into strips about 1/2-inch thick, 8 inches long. Twist into pretzel or 
figure-eight shape. Bake at 450 to 500 degrees 10 minutes until nicely 
browned.
Serve like rolls, buttered. 

54th Street Bar & Grill Potato Soup

From: Nancy 
Sent: Thursday, December 13, 2012 1:14 PM
To: phaedrus@hungrybrowser.com 
Subject: 54th Street Bar & Grill Potato Soup

Is it possible to get the recipe for 54th Street Bar & Grill Potato Soup?  Thank you.

Nancy 

Hi Nancy,

I had no success finding a recipe for the 54th Street Bar & Grill Potato Soup. There is a recipe here that claims to taste like it:

Baked Potato Soup

The recipe below is not from 54th Street, but is highly recommended.

Phaed

Baked Potato Soup, Black Angus

4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1 tablespoon salt 
1/2 teaspoon black pepper 
1/2 teaspoon white pepper
4 green onions, chopped and divided
12 slices bacon, cooked and crumbled 
2 cups medium cheddar cheese 
2 cups sour cream

Wash, dry and prick potatoes with a fork. Microwave potatoes until completely soft. Cut into halves lengthwise and scoop out pulp, 
set aside. In a large stock, melt butter over low heat. Add flour, stirring until mixed thoroughly; about 1 minute. Gradually add milk, 
cook over medium heat, stirring constantly with a whisk until mixture is thickened and bubbly. Add potato pulp (using whisk to break 
up potato chunks), salt, pepper, 2 heaping tablespoons green onions, half the bacon, and 1 cup cheese. Cook until thoroughly heated. 
Stir in 1 cup of the sour cream. Add extra milk if necessary to achieve desired consistency. 
Serve topped with dollop of sour cream, green onions, bacon, and cheese. 
Yield: 10 to 12 servings

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