Date sent: Wed, 30 Dec 1998 17:43:40 -0500
> I have had lagostinos in Restaurants around Pittsburgh. I have been
> under the impression that they are Lobster meat. Can you tell me if
> this is true, and if so, is it the tail meat, claw meat or other parts
> of the Lobster.
> Thank you :)
Langostino are something called "prawns". "Langostino" is the
Spanish word for prawn. Prawns are not lobsters, but they are close
relatives of the lobster.
Here's what the "Barron's Food Lover's Companion" has to say about true
...a species that's part of the lobster family and includes
those Crustaceans variously called Dublin Bay prawn, Danish
lobster, Italian scampi,langoustine (French), langostino (Spanish),
Caribbean lobsterette and Florida lobsterette . These "prawns"
have bodies shaped like tiny Maine LOBSTERS including minuscule
claws. The meat has a sweet, delicate flavor that some claim
is better than either lobster or shrimp. These "prawns" are 6
to 8 inches in length and have pale-red bodies deepening to
A diner has to be careful these days because some seafood
sellers and restaurants have begun calling jumbo shrimp "prawns".
But real langostino and real prawns fit the definition above.
Date sent: Tue, 24 Nov 1998 12:24:05 -0600
Subject: lobster briesk
> i am looking for a recipe for lobster briesk, lobster in a cream sauce
> served on toast. had it in a st. croix resturant years ago and havent
> been able to find a recipe.thank you. patty
There is no recipe for 'lobster briesk' that I can find. However, what
you ate was probably just a variation on a recipe for lobster in cream
sauce. 'Briesk' might just be the name of the chef or a past chef at the
restaurant in st. croix. There are several recipes for lobster in a cream
sauce that is served on toast, and below are some of the best variations:
1/2 c. butter
3/4 tbsp. flour
1/2 tsp. salt
2 lbs. cooked lobster (weight before cooking)
Few grains freshly ground pepper
Grating of nutmeg
1 c. thin cream
Yolks of 3 eggs
In a double boiler, melt butter; add flour, then cream and add
seasonings gradually. Add cubed lobster meat from 2 pounds
cooked lobster. When heated, add beaten egg yolks. Cook a
minute or so longer. Serve on toast.
3 c. cooked lobster
1 c. light cream
2 egg yolks, beaten
Salt and pepper to taste
Heat cream and egg yolks in a double boiler and cook until it
thickens. Add the lobster, finely cut, and cook for 10 minutes.
Add butter and season to taste. Add a shot or two of brandy; mix
well and serve on toast points or crisp crackers.
8 frozen lobster tails
1/4 lb. butter or margarine
4 tbsp. flour
1 tsp. salt
1 tsp. paprika
A few grains ceyenne
2 c. light or table cream
2 tbsp. lemon juice
1/4 c. Parmesan cheese
Cook lobster tails in boiling salted water, drain. With scissors
cut meat away from shells, dice meat. Saute' lobster meat in
butter or margarine in large fry pan 2 to 3 minutes, remove from
heat, blend in flour, salt, paprika and cayenne. Slowly stir in
cream and Parmesan cheese. Serve warm with toast or crackers.
(This has been a tradition in the Benke-Stout-Schultz home for
Christmas Eve during the past 40 years.)
> From: Eileen
> Date: Wed, 31 Dec 1997 11:21:21 -0500
> Subject: springerli
> To: Phaedrus
> Dear Uncle Phaedrus,
> Have been searching everywhere, but, alas, cannot find a springerli
> recipe. I was told of your website and your mission to seek truth (good
> for you!), and thought you might be of assistance. Can you help me?
> Happy New Year!
I'm happy to be of assistance. In fact, it gladdens my heart to
find these for you. Hope you have the necessary molds or rolling
pin to make the pictures on the cookies. Here are three recipes:
Yield: 80 cookies
1 pound confectioners sugar
1 pound cake flour
1/2 of an anise seed, powdered
1/4 teaspoon baking soda
softened butter and flour for baking sheets
German cookie molds with Christmas motif (Springerle mold)
1.Coat four large baking sheets with butter and dust with flour. Shake off
2.In a large bowl beat the eggs and sugar together with an electric hand
beater for about 15 minutes, until they are thick, fluffy and lemon in
3.Add baking soda and anise, incorporate flour with a wooden spoon or
hands, do not overwork dough.
4.Shape the dough into a ball, pat flour on top and bottom, then flatten.
Place in the refrigerator for 30 minutes to an hour.
5.Quarter the dough and roll each quarter out into a rectangle about
1/4-inch thick on a lightly floured board. Press the cookie molds firmly
down into the dough to print the pattern as deep as possible. Place
cookies separately on the prepared baking sheets.
6.Let rest in a cool place overnight, then bake in a 325°F oven for 10-15
minutes or until pale cream color.
7.Remove to wire racks and allow to cool.
8.Place in an air-tight tin or box. A piece of apple placed inside the tin
will prevent the cookies from hardening, replace apple when necessary. A
few crushed anise seeds inside the tin will improve the flavor.
Springerle (Molded Christmas Cookies) #2
4 Eggs; Large
2 Cups Sugar
1 Teaspoon Anise Extract
4 1/2 Cups Cake Flour; Sifted
NOTE: Beat eggs until very light and fluffy. Gradually add sugar; beat
for 15 minutes. DO NOT underbeat. Fold in anise extract and flour.
Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling
pin. Press molds firmly to dough. Cut cookies apart and place on
greased and floured cookie sheet. Let dry overnight at room
temperture, covered with paper towels, or uncovered. Preheat oven to
375 degrees F. Place cookies in oven and immediately reduce
temperature to 300 degrees F. Bake for 15 minutes. Cookies should not
brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are
very hard and may be used for dunking in coffee, tee or cocoa. For
Christmas, paint designs with egg yolk colored with food coloring.
Makes 6 dozen.
> Date: Mon, 29 Dec 1997 16:45:33 +0000
> From: Karl
> To: phaedrus
> Subject: Cornechons
> Dear Uncle Phaedrus,
>I am interested in making cornechons. This is a particular style
>of French pickle.
>I have two basic questions:
>1)How can I get seeds for the correct type of pickling cucumber?
>2)Do you have or can you fine recipes on preparing these types of
>3)What if I want longer term storage? I am hoping to make
> enough that I can enjoy them throughout the year and maybe
> share some with friends.My father use to make pickles and use a
> pressure cooker to can them. (I never really liked his pickles and
> suspected both the brine and the canning process). I am concerned
> that canning these in a either a water bath or pressure cooker might
> harm their flavor. Do you have any suggestions or is my fear
1) Cornichon is French for "gherkin". You can use any gherkin cucumber
to make them, but here is where you can get seeds specifically for
2) Can we find a recipe for making cornichons? 'Course we can:
Best made in small batches as they are picked. These
tiny pickles are traditionally served with Pate. They
go especially well with savories such as cold cuts and
rye bread or crackers and cheese.
1 3/4 cups cornichon cucumbers, each no more than 1 1/2 or 2 inches
1 tablespoons pickling salt
2 small cloves garlic
2 leafy sprigs fresh tarragon,3 inches long
2 cups mild white wine vinegar
2 cups water
2 teaspoons sugar
2 half pint canning jars
Clean cucumbers under running Clean cucumbers under
running water; remove all stems and blossoms, being
careful not to cut the ends of the cukes. In a small
china or glass bowl, combine cucumbers, salt and just
enough water to cover; let stand overnight at cool room
temperature; drain cucumbers. Put one garlic clove and a
sprig of fresh tarragon in each drained sterilized 1/2 pint
canning jar. Pack with cucumbers In a small saucepan (not
aluminum) heat the vinegar, the 2 cups of water and sugar to
boiling over high heat. Remove from stove and cover
cucumbers with vinegar mixture, leaving 1/2 inch headroom.
Seal and let sit at room temperature for 24 hours to blend
and develop flavors, then store in refrigerator for up to 6
weeks. water; remove all stems and blossoms, being careful
not to cut the ends of the cukes. In a small china or glass
bowl, combine cucumbers, salt and just enough water to
cover; let stand overnight at cool room temperature; drain
Makes 2 half-pint jars.
Date sent: Sat, 13 Feb 1999 14:12:47 -0500 (EST)
Subject: Minorcan Chowder
> I have been trying to find the recipe for "Minorcan Chowder".It was a
> favorite around the civil war in St. Augustine FL and used a white
> fish,whole kernel corn and pieces of potato in a red tinted broth With
> peppers , ginger and garlic. Can you help?
There's no recipe online for Minorcan chowder that we can find. We
did find a bit of history about the Minorcans of St. Augustine, and a
restaurant that serves the chowder. However, the references to "Minorcan
chowder" that we found all referred to a clam or more often, a conch
chowder, not a fish chowder. Of course, clams, conch, and fish could
easily be used in place of one another in a basic Minorcan chowder recipe.
So, when we did, in fact, find a Minorcan clam chowder recipe, we decided
to send it to you. You can substitute fish or conch or whatever as the
seafood in it.
Minorcan Clam Chowder
1/3 lb. salt pork
2 c. chopped onion
2 c. chopped celery
1 (12 oz.) can chopped tomatoes
2 c. diced potatoes
3 to 4 c. diced clams and clam juice (or 3 to 4 cups conch meat or fish)
2 stems fresh thyme
1 tsp. salt and pepper
2 whole datil peppers
Cut salt pork in 1/4 inch cubes, fry in cast iron skillet until
crisp. Add onion and celery, saute until onion is transparent. In
cast iron pot, combine onion, celery, pork cubes, tomatoes,
potatoes, 1 quart water, salt, pepper, thyme and datil peppers.
Cook on medium heat for 1 1/2 hours. Add clams and juice.
Cook for additional 1/2 hour. For best flavor chill overnight. Reheat