Sent: Saturday, January 21, 2012 8:40 PM
I would love to have the recipe for the appetizer, " Roasted French Feta with Sun Dried Tomatoes" at the
"Beachcomber" restaurant at Crystal Cove, in Orange Co., California (between Newport Beach and Laguna Beach).
Thank you again,
I had no success with a recipe for the Beachcomber appetizer. They most likely don’t give out their recipes,
and no one appears to have created a copycat recipe for this. The Beachcomber has a website at:
Their menu is online. See:
Note that their menu does not say “sun-dried tomatoes”. – it says “marinated oven roasted tomatoes.”:
“Roasted French Feta”
“Served with marinated oven roasted tomatoes, olive tapenade, and rustic crostinis.”
There is a second Beachcomber at Malibu. Their menu is here:
They also have a Roasted French Feta appetizer. Their menu says:
“Roasted French Feta”
“with preserved tomatoes, tapenade, and Ciabatta toasts”
I had no success with any recipes for “roasted French Feta”, but below are links to several recipes for “roasted feta”.
You can use French feta if you prefer it over Greek feta. These may or may not be exactly like the Beachcomber’s appetizer.
It’s difficult to say without knowing their ingredients. It would be quite impossible to find a duplicate for their
“marinated oven roasted tomatoes” or their particular tapenade without knowing the ingredients used in them. If you experiment a bit
starting with the recipes on the below sites, you might be able to cobble together something similar to their appetizer.
Mt Vikos Greek Roasted Feta
Roasted Feta with Olives and Red Peppers
Roasted Feta and Tomato
Roasted Feta Cheese
This may be the recipe you are seeking.
Timm in Oregon
French Feta Appetizer
1 pound Valbreso Feta cheese or French style Feta cheese at room temperature
8 ounces cream cheese or Mascarpone cheese at room temperature
1 pound marinated oven roasted tomatoes
Olive tapenade of choice
2 baguettes, sliced 1/4 inch on bias and toasted or a thinly sliced and toasted ciabatta
In a mixer with a paddle attachment, cream both cheeses together until incorporated. Place in a plastic or glass container,
cover and place back in the refrigerator until ready to use.
Spoon 6 to 8 ounces of the cheese mixture into an oven proof rarebit dish or crème brulèe oval dish.
In the oven, move a rack to the highest point and set oven to broil. Place the dish on a sheet pan, in the preheated oven,
under the broiler and broil until the cheese starts to bubble and brown slightly. Carefully remove the dish from the oven
and place on 12 inch round plate. Top with warmed roasted tomatoes and the tapenade; serve with baguette toasts or ciabatta toasts.
Yield: About four 8 ounce servings.
Sent: Monday, January 30, 2012 3:15 PM
Subject: Blue Cheese Salad Dressing - Michael Jordan's Steak House
I'm looking for the recipe for the Blue Cheese Dressing at the new Michael Jordan's Steak House.
It's amazing! It reminds me of the Steak House dressings used at Ronnie's Steak House.
My mother & I would get dressed up shop at Marshall Field's and eat a fancy steak (not so much) at Ronnie's.
Michael Jordon's dressing is the closest I've come to Ronnie's.
Than you for your help.
Sorry, I had no success locating this recipe or one from Ronnie's Steakhouse.
I have never tasted Michael Jordan's Steak House dressing or the one at Ronnie's Steak House.
However, here is a recipe I consider a keeper, maybe your reader can start from it.
Gorgonzola Dressing angiesrecipes.blogspot.com
1 cup mayonnaise
1/2 cup plain yogurt
1/4 cup buttermilk
1 clove garlic, crushed
1 tbsp Worcestershire sauce
2 tbsp white wine vinegar
1/2 tsp sugar
1/2 tsp freshly ground black pepper
Dash of hot pepper sauce, or to taste
80 g crumbled Gorgonzola
In medium bowl, stir all dressing ingredients except cheese. Gently fold in Gorgonzola. Cover and refrigerate for up to 2 days.
Sent: Saturday, January 28, 2012 7:19 PM
Subject: Tulsa recipe
In the late '70s/early 80s, we went to Tulsa at least once a year. We always had lunch at a small restaurant where they served a chicken salad banana split.
I don't know if that was what it was called but it was in a banana split dish and had a split banana holding the chicken salad.
I wonder if anyone might remember this and have the recipe.
I had no success finding any mention of this, and without either the name of the restaurant or the name of the dish I am not optimistic.
I’ll post it and see if there are any Tulsa readers out there. If you think of anything else about the dish or the restaurant, please send it.
Sent: Tuesday, January 31, 2012 9:59 PM
Subject: Erie pudding
this is an old recipe similar to bread pudding see if you can come up with
it Thanks Pat
Sorry, I cannot find any mention of "Erie pudding" at all - not on the web
and not in any searchable publications or cookbooks. Where did you have it
or hear about it?