Sent: Saturday, February 15, 2014 1:12 PM
Subject: Recipe search request
I am hoping you can assist in tracking down an olive tapenade or pesto recipe from a restaurant that is now closed.
The Italian restaurant was called Davio's Italian Grill.
I have looked and googled and searched and even attempted to make it on my own.
The owner never gave out the recipe but I know it at least contained:
Olives - Kalamata?
Parmesan cheese (real not powder)
Maybe black pepper?
And there was some kind of a crunch to it – like chopped walnuts? Pine nuts?
Chunks of something nut colored along with the chopped garlic was in the mix.
After that I get stumped. It doesn’t taste the same. In my attempts searching online I have found lots of recipes
but they all seem to add ingredients I know aren’t in the recipe like
- lemon juice
- cream cheese.
This wasn’t creamy or a paste – it was chunky (minced chunks) and oil based.
I will keep looking and if I find it I will email again.
While I had zero success finding a recipe for Davio’s in Westminster, I did find their menu here:
Davio's Italian Grill Menu
Looking at their menu it appears that you are talking about their “Olive Walnut Pesto”.
I did find a couple of recipes for olive walnut pesto. You might be able to approximate Davio’s pesto by starting with these
and adjusting the ingredients (chop the walnuts, use parmesan cheese instead of romano, etc.)
Olive Walnut Pesto
Parsley Black Olive Walnut Pesto
I’ll post this on my site in the hopes that a reader can assist with the actual Davio’s recipe.
OMG – you are AMAZING!!!! I will try these out this week and will email back!! Thank you!!!!!
Sent: Wednesday, January 29, 2014 2:49 PM
Hi! You found recipes for me in the past; I have another request for two hamburger recipes.
The second was a burger called, I think, the Continental, served at Holly's By Golly in
Grand Rapids, Michigan. it had gooey cheese & mushroom sauce in the center and was served
on a rye bun. Would love it if you could locate these.
Sorry, no success with this. “Holly’s by Golly” closed in 1989. See: Blog.Mlive
Saw the request from someone looking for a burger that was at the old Holly's by Golly in Michigan.
Still looking for info on that specifically, BUT, did find another Holly's Restaurant in Indiana that
used to be a Holly's by Golly but has been at that location in Indy since it opened and been renamed.
Now they do have an Angus Beef burger with the following description which I called out there and verified with a server:
A big 1/2 lb. burger topped with grilled onions and Swiss cheese served on rye bread.
The server said it was a "sauce" of the onions and Cheese and is served on Rye Bread, not a bun.
Don't know if that helps any, but will keep trying - Rye Buns for food service is a hard item since
they do seem to get stale quickly according to some restauranteurs I know.
Mark R. in NJ
Jay sent this recipe, which was printed in the New Orleans Times-Picayune "Culinary Q&A" column by Myriam Guidroz.
3 1/4 lbs All-purpose flour
1/2 lb Margarine
3 or 4 drops Yellow food coloring (optional)
12 ounces Chicken stock
Sift the flour. Add the margarine and mix at low speed. Add the eggs,
then the chicken stock (which should be very cold - Morrison's adds
ice cubes to the stock and then strains them out) in which you have
mixed the food coloring. Roll out and cut into diamond shapes, then
stack the dumplings with flour between the layers. Refrigerate
uncovered so the dumplings can dehydrate overnight.
When ready to cook, bring chicken stock to a boil. Rinse the dumplings
in ice water to remove the extra flour, add a few at a time to the
boiling stock and simmer until tender. The stock is then thickened
with a little roux before pouring it onto the dumplings and chicken.
Cutting this down to 10 servings is relatively easy: You could use
3 cups of flour (plus some for rolling out), 1/4 cup of margarine,
1 egg and enough chicken stock (2 to 3 ounces) to make the dough
pliable and easy to roll out. To cut it down even more, you may have
to omit the egg entirely. (Note: Too much egg in ratio to flour can
make the dumplings tough.)
The Morrison's Dumplings recipe published in the New Orleans Times-Picayune a couple of decades ago appeared
in Myriam Guidroz's Q and A column and she wrote a note published with the recipe saying she got it from
Mr. Jim Litchford, of the Lake Forest Morrison's. Lake Forest is a neighborhood of east New Orleans. This is
another example of how Morrison's let managers add recipes to their individual stores that were not in the
Morrison's manual. And it's another reason why some requests for Morrison''s recipes are forever lost.
They were local creations.
Corporate Morrison's used a "dried manufactured dumpling" that came in five pound box/bags. The reason: they were
convenient and they held together better on a steam table compared to the fresh. And they were always available.
Even today many restaurants and home cooks use flour tortillas simmered in chicken broth as dumplings.
Morrison's used the dumplings in something they called Chicken Stew and Dumplings, which was simply a hen boiled
with celery and onions and a little salt and pepper to create a stock. They removed the chicken and chopped it up
and added the dumplings to the stock and simmered until done. The dumplings were put in a steam pan and topped with
the chicken meat and then a "clear roux" composed of chicken fat, stock and Clearjel was spooned over the top.
Yellow food coloring was in both the roux and stock giving it the color of Oleo.
Here's a link to an LSU fan website with the recipe.and Myriam's note.