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Magic Pan Potage St Germain

----- Original Message ----- 
From: "Jane" 
To: phaedrus
Sent: Thursday, March 18, 2004 12:32 PM
Subject: Magic Pan Restaurant Recipes

I am desperately looking for any of the recipes from the Magic Pan
Restaurant - my all time favorite restaurant (and whoever let it go under
ought to have their butt kicked).

My favorites were the Potage Soup (a type of split pea soup served with
sherry), the seafood crepe entree and the praline or caramel dessert crepes.

I have seen articles saying that the French cuisine was going out of style,
and that's why the restaurant failed, but the Magic Pan restaurant in
Birmingham AL was always packed!!  And based on all the websites about the
Restaurant, there are a lot of folks out there like me that really miss it!


Hello Jane,

See below for the Magic Pan Potage St. Germaine recipe. There are other Magic Pan recipes, and recipes that are similar to Magic Pan favorites, on my site.

See this pages:

More Magic Pan recipes

These are the only ones available on the web to my knowledge. There is a seafood crepes recipe on one of those pages. I have not been able to find the caramel dessert crepes recipe, but the strawberry and banana are there. I look for new Magic Pan recipes weekly, so check the site often.


Magic Pan Restaurant Potage St Germain (Pea Soup)

This pea soup recipe is from the Magic Pan Restaurant.

1 (1 pound) ham bone
4 1/2 cups water
1 (13 ounce) can chicken broth
2 cups split peas
2/3 cup finely chopped leeks or green onions
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon thyme
Bay leaf
1/2 teaspoon pepper
2 1/2 cups milk
1 cup whipping cream
1 cup chopped ham, cooked
1/2 cup chopped chicken (cooked) (optional)

Place ham bone in large pot. Add water, chicken stock and peas and bring to
boil over medium heat. Reduce heat and simmer, stirring occasionally for 30

Sauté the onions, carrots and celery just until limp. Add them to the soup
pot along with all the seasonings and continue to simmer until peas are very
soft and mixture is thick - about 45 minutes. Remove ham bone. Gradually
stir in the milk and cream. Add ham and chicken. Simmer, stirring
occasionally, about 10 to 15 minutes.

Potage St. Germain soup should be served with a dollop of sour cream 
and a splash of sherry. The sherry was served on the side in a tiny 
glass pitcher, while the sour cream was placed in the bowl and dusted 
with chopped parsley.


----- Original Message ----- 
From: Cynthia
To: phaedrus
Sent: Thursday, March 18, 2004 9:07 AM
Subject: recipe

> Hi.  I'm looking for a recipe called "Panelli".  It is made with chick pea
> flour.
> Thanks for your help.
> Cynthia

Hi Cynthia,

See below.


Panelle (Sicilian Chickpea Fritters)

"Panelle are fritters made from chick-pea flour that may be of Arab origin.
They are a favorite snack food to the Sicilians, found in friggitoria or
fryshops. "


2 1/2 cups chickpea flour
3 cups water
3 tablespoons finely minced fresh parsley or oregano
Salt to taste
Freshly milled black pepper to taste
4 to 6 cups vegetable oil for deep frying


Put flour in saucepan. Using a whisk, stir in water whisking to break up any
lumps. Add parsley or oregano, salt and pepper. Cook over medium heat,
stirring constantly, until mixture begins to pull away from the sides of the
pan, about 15 minutes.

Turn mixture onto an oiled surface (pizza tins work well for this, as does a
marble or wooden board) and even with a spatula into a thin sheet. Let cool.
Cut into rectangles each about 2 inches by 3 inches.

Heat oil to 375°F and fry in batches, being careful to not put in too many
at one time which would lower the heat of the oil. Fry until each panella is
golden brown. You may need to turn once.

Drain on paper towels and serve immediately.

Yield: About 30 panelle	

Vienna Cookies

----- Original Message ----- 
From: Kathy
To: phaedrus
Sent: Thursday, March 18, 2004 12:41 PM
Subject: Cookie receipe - Old Vienna or Vienna cookie

> Hello Phaed,
> Vienna or Old Vienna cookie receipe.  My mother use to make this cookie.
> It was a yellow cookie dough with finely chopped nuts. Then we would put a
> dab of jelly in the center and bake.
> I've checked your archives and could not locate them.  Thanks for whatever
> assistance you can give.
> Kathy

Hi Kathy,

Below are the ones that I found. Close, I hope...


Vienna  Cookies

 Ingredients :
 1/2 lb. butter
 4 tbsp. sugar
 3 c. flour
 2 egg yolks
 1/2 c. raspberry jam
 1/2 c. apricot jam
 3/4 c. sugar

 Preparation :
    Cream butter and sugar.  Add egg yolks and flour, gradually.
 Form 1 inch balls with dough and gently press your thumb in the
 center to leave a small space for the jam.  Bake without jam for 30
 minutes at 350 degrees on ungreased cookie sheets.  While warm roll
 balls in 3/4 cup sugar.  Cool.  Fill holes with assorted jams.
 Vienna  Jam  Filled  Cookies

 Ingredients :
 2 c. flour
 1 tsp. baking powder
 1 c. butter, softened
 3/4 c. sugar
 1 c. ground blanched almonds
 6 oz. semi-sweet chocolate morsels
 1/2 c. raspberry jam
 1/2 c. finely chopped almonds
 1 tsp. lemon juice

 Preparation :
   In medium bowl, combine flour and baking powder; set aside.  In
 large bowl, cream butter and sugar until light and fluffy.  Beat in
 ground almonds and lemon juice.  Gradually stir in flour mixture
 just until dough is smooth and form ball.  Shape into 2 (2 inch
 diameter) rolls.  With sharp, thin serrated knife, using a sawing
 motion, slice 3/16 inch thick cookies.  Place 1 inch apart on
 ungreased cookie sheet and bake at 375 degrees for 10 minutes until
 golden brown at edges.  Let cool.  Melt chocolate morsels in double
 boiler.  Spread half the cookies with jam and top each with plain
 cookie.  Spread with a circle of melted chocolate.  Sprinkle with
 chopped almonds.  Yields: 3 dozen.

Focaccia Mix

----- Original Message ----- 
From: "Mary Ann"
To: phaedrus
Sent: Thursday, March 18, 2004 10:46 AM
Subject: focaccia mix


I recently received a gift of a box of commercially made focaccia bread mix
with herbs.

It is from the Cucina Toscana Tuscan Kitchen and is distributed by MSRF
Inc., Chicago, IL, 60647.
The net wt. was 12 oz (340g). That is the only information on the box other
than the directions and ingredients.

It was the easiest focaccia bread mix to make and was truly the best
tasting. My husband was ecstatic over it saying it reminded him of the bread
the Indian outfitters would make for him while on fishing trips in the
outbacks of Canada.

I've searched for focaccia recipes, but have not found anything to compare
in taste or ease of making.

Could you help me locate a supplier?

Thank you so much for any help.


Hi Mary Ann,

I could not find an online source for Tuscan Kitchen products, but you can contact MSRF inc here:

Contact MSRF at (773) 227-1115 or

Give 'em a call and they should be able to tell you how to obtain the product.


Shrimp Artichoke Dip

----- Original Message ----- 
From: "Carol" 
To: phaedrus
Sent: Monday, March 15, 2004 1:17 PM
Subject: Request

> Hello my name is carol and I have been looking for macaroni
> grills spinach, shrimp and artichoke dip. Is there any way you can help
> me?

Hello Carol,

See below for shrimp & artichoke Dip, which does contain spinach as well.


Shrimp Artichoke Dip Like Macaroni Grill's 

2 cups half-and-half
1 tablespoon clam juice
2 teaspoons dry white wine
3 tablespoons butter
1 shallot -- finely chopped
2 tablespoons flour
4 cups rough chopped spinach
1 cup canned artichoke hearts -- chopped
8 large shrimp -- peeled, cleaned, chopped
1/8 teaspoon cayenne pepper (more to taste)
1/8 teaspoon freshly ground black pepper
1/2 cup shredded Mozzarella cheese -- optional

In a large saucepan over medium heat, combine half-and-half, clam juice and
white wine. In a separate saucepan, melt butter. Add shallots and sauté
until translucent. Add flour to butter mixture, stirring until flour is
absorbed. Cook, stirring constantly, 2-3 minutes. Add heated half-and-half
mixture all at once to the shallot mix, stirring constantly with a wire whip
to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black
pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring
occasionally, so the mixture does not scorch. Remove mixture from heat, and
stir in cheese, if desired. Pour dip into bowl and serve hot.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus