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Alpine Bakery Muffins

----- Original Message ----- 
From: Dona
Sent: Monday, March 15, 2010 8:58 PM
Subject: Alpine Bakery in Washington Heights, New York

> Dear Phaedrus, I am looking for recipes that were used by the Alpine 
> Bakery on Broadway in the Washington Heights area of Manhattan. We  lived 
> in that area in 1979 to 1981. Alpine Bakery made fantastic  baked goods 
> but we particularly liked were the bran muffins and the corn muffins. 
> They were baked to overflowing  in the muffin cups and were absolutely 
> delicious. Unfortunately they closed their doors many years ago but I can 
> hardly believe that their recipes died with them. I was hoping you could 
> help locate the recipes or maybe one of the  children of the bakers? I 
> think the muffins are worth reviving!  I don't know if you can help me, 
> but if you can please try. I have looked online and although there is an 
> Alpine Bakery in New Jersey, I don't think it has anything to do with the 
> bakery in Washington  Heights. I am writing from the Seattle area. Thanks 
> you for your time  and interest and I'll keep looking. If I find something 
> I'll let you  know. Sincerely, Dona 

Hello Dona,

Sorry, there are a few reminisces about this bakery on the web, but no recipes at all, as far as I can find.


Bill Knapp's Broiled Scrod with Almonds

----- Original Message ----- 
From: Judie 
Sent: Thursday, March 18, 2010 3:28 PM
Subject: Recipe Request

I used to eat this every Sunday at Bill Knapp - just couldn't get enough of it.

Broiled Scrod with almonds - is there a recipe for it anywhere? 


Hello Judie,

Sorry, no luck with the Bill Knapp's recipe or a copycat. There is another broiled scrod recipe here: 4/2/12.


Update - see: Bill Knapp's Tips.

Gallatin's Chicken & Mushrooms

----- Original Message ----- 
From: Robert 
Sent: Friday, March 19, 2010 2:59 PM
Subject: Chicken and Mushrooms from Gallatin's

Some years ago Gallatin's Restaurant in Monterey, California, served a 
chicken and mushroom dish like no other I have ever had. I believe it was 
called Chicken Gallatin. The dish was served in a thick cream sauce, the 
sauce being pinkish in color (I don't think from tomatoes), but the flavor 
was outstanding! It's been so many years since I had this dish, my memory is 
hazy on all but the fact it contained chicken, mushrooms and the thick sauce.

Gallatin's closed in 1980, I believe, followed by several other owners then 
was empty until recently it re-opened as Stokes Adobe Restaurant.

I have never found a hint to this recipe; can you be of any help?

North Carolina

Hello Robert,

Sorry, I had no success.


Gallatin's Chicken & Mushrooms

From the description, this appears to be a version of Chicken in Rose Sauce. 
There are many variations of this classic recipe. Iíve included one below. 
Timm in Oregon

Chicken in Rose Sauce


4 chicken breast halves, boneless and skinless
4 tablespoons butter, divided
2 tablespoons flour
3/4 cup chicken broth
1/2 cup rose wine
1/4 cup green onion, thinly sliced
1 cup mushrooms, sliced or more to taste
10 ounce package frozen artichoke hearts, cooked according to package directions; 
or 14 ounce can artichoke hearts packed in water


Melt 2 tablespoons of butter in baking pan; add the chicken breasts and bake 
at 350F degrees for 30 minutes. Melt the remaining butter in a saucepan; 
add the flour and cook briefly while stirring. Add the chicken broth and wine 
while stirring constantly until the sauce is thick and smooth.

Remove chicken breasts from oven, turn, and cover each with sliced mushrooms, 
green onion and artichokes. Pour the sauce over all and bake for 30 minutes or 
until tender.

Battered Fried Potatoes

----- Original Message ----- 
From: Tracy 
Sent: Wednesday, March 24, 2010 6:47 PM
Subject: potato recipe

Dear Phaedrus,

I'm looking for a recipe for battered, fried potatoes.  In Nevada, we had 
home town fast food places that had what were called piccadillys.  They were 
small chunks of potatoes, covered with a batter of some type and deep fried. 
I think I've heard them called English potatoes.
Does anyone have a recipe.

Thank you,

Hello Tracy,

I'm not sure what you mean here. I cannot find any recipe for "piccadillys" that is fried potatoes, and the only "English potatoes" recipe that I can find is boiled potatoes.

If you'll give me the names of some of those Nevada home town fast food places, I'll try to find something about them that way.

I have eaten battered and fried "potato wedges" at fast food chicken places. Basically, they just use the same batter that they use for their chicken. They cut each large potato into quarters lengthwise, coat them with the fried chicken batter, and deep fry them.

There's a recipe for spicy potato wedges below, or use a fried chicken batter recipe.


Spicy Fried Potato Wedges

1 twelve-oz can of beer
1-1/2 cups flour
2 tsp salt
1 tsp black pepper
2 tsp paprika

Pour beer in large bowl. Sift flour and seasoning over beer and whisk thoroughly. 
Allow batter to sit for at least 30 minutes.
Cut Russet potatoes into wedges lengthwise. Wash in very cold water. Drain and dry 
thoroughly with kitchen towels.
Heat 4 inches of canola, corn or vegetable oil in a deep pot to 375 degrees.
Dip wedges into batter, allow excess to drip and fry in small batches.
Fry until golden brown. Drain on plain, brown paper grocery bags and keep warm on 
a baking sheet in an oven preheated to 250 until all are done. 
From the description, these appear to be dish found in English and Irish pubs.

Below are two examples. 
Timm in Oregon

Battered Pub Potatoes


2 large baking potatoes
1-3/4 cups self-raising flour
1 teaspoons bicarbonate of soda
1-1/3 cups water
1 teaspoons white wine vinegar
1/4 cup ale
1 tablespoon ginger, minced

For Frying

Beef dripping for frying
50g plain flour

For Serving:

3 sprigs onions, finely chopped
Sea salt to taste
Malt vinegar


Peel the potatoes and either thinly slice, wedge or cube and cook in 
boiling water until just tender, about 5 to 7 minutes. Drain and pat 
dry with a cloth. Do not over-cook.

Sieve the flour and bicarbonate of soda into a bowl. Make a well in the 
centre and pour in the water, vinegar and ale. Sprinkle in the ginger and 
stir the batter until smooth. 

Heat the beef dripping in a deep sided frying pan; the melted fat should 
reach a depth of about 1-1/2 inches. Dip the cooked potato slices in the 
flour and then coat with the batter. 

Fry the potatoes, in batches, until crisp and golden. Drain on absorbent 
kitchen paper. 

Scatter over the spring onions and sea salt before serving and drizzle with 
malt vinegar. 
English Potato Scallops


1-3/4 cups plain flour
1 teaspoon sea salt
2 medium eggs, separated
3/4 cups lager
2 pounds potatoes, peeled and cut into slices, thin wedges or thin cubes
1 teaspoon cream of tartar
Oil for deep fat frying
Sea salt to taste
Garlic Mayonnaise for serving


Sift the flour and 1 teaspoon salt into a bowl. Make a well in the centre, 
add the egg yolks and lager; whisk until smooth. 

Heat the oil in a deep fat fryer to 350F degrees

Just before cooking, place the egg whites and the cream of tartar in a clean 
bowl and whisk until foamy and stiff. Fold into the batter. Mix the potatoes 
into the batter, stirring gently until well coated.

Fry the potatoes, in batches of 7 to 9 slices at a time, for 4 to 5 minutes. 
Adjust the heat so that the coating doesn't brown too much before the potatoes 
have cooked. Drain on kitchen paper, sprinkle with sea salt and serve immediately 
with garlic mayonnaise.

Apricot Pie

----- Original Message ----- 
From: Frankie 
Sent: Wednesday, March 24, 2010 8:42 AM
Subject: apricot pie recipe

Good Morning,

I am looking for a single crust apricot recipe and was topped with whipping cream.
It doesn't have pieces of apricot ( I guess more like pureed)  Reminded me of 
Lemon pie  only with Apricot flavor  
Thank you 

Hi Frankie,

Sorry, I had no success locating an apricot pie recipe that fits your description.


Hi Phaedrus, Jim in Oklahoma here,,,someone was looking for an Apricot Pie recipe, 
this was my Mom's, not exactly as described, but real good.

Makes 1 Pie
1 pkg. dried Apricots 
Water as needed. 
1 cup Sugar
Cream Filling
2 Tbs. Butter
2 cups Milk
2 cups Sugar
2 Tbs. Flour
1/4 tsp. Salt
3 Egg Yolks, beaten
1 tsp. Vanilla
1 baked 9-inch Pie Crust
3 Egg Whites, beaten stiff
6 Tbs. Sugar

1. Cover the dried apricots with water by 1/4-inch. Add the sugar, and cook over 
medium heat until tender. Set aside to cool. When cooled, puree and set aside.
2. Using a double boiler, melt the butter, then add the milk, sugar, flour, and 
the salt. Cook over medium heat, stirring constantly, for 10 minutes. Stir a small 
amount of the hot mix to temper the beaten egg yolks. Add the egg yolks to the mixture 
and cook until the mixture thickened. Remove from heat.Beat the egg whites until they 
have stiff peaks. Add the sugar gradually, while beating constantly. 
3. Pour the cream filling mixture into the baked pie crust. Pour the pureed apricots 
over the cream filling, and cover the top with the egg whites. Bake in a 350F. oven 
for 15 minutes or until the meringue is browned. 
One of my aunts use to fold the apricots and cream mixture together before adding 
the meringue.


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