On 24 Apr 2005 at 6:24, elysa wrote:
> Dear Uncle Phaedrus,
> When I lived in Montreal, I used to go to a restaurant called Grano,
> also known as Frite Alors, that sold delicious hamburgers and french
> fries. With my french fries, I would get a dipping sauce called Sauce
> Americaine and am hoping you might be able to find a recipe for this.
> Thank you very much!
I could not locate a recipe from Grano or Frite Alors, but below is a basic
sauce americaine recipe. Depending on the dish that the sauce is to be served
with, it is sometimes flavored with bits of the entree. If it is to be served
with lobster, sometimes bits of lobster or added. If shrimp, then a bit of
shrimp is added, etc. Saffron is also sometimes added.
Yield: 1 Servings
2 tb olive or salad oil
1 tb butter
1 md onion; sliced
1 sm clove garlic; sliced
1/2 ts dried tarragon leaves
3/4 ts dried thyme leaves
1 cn tomatoes; (8 oz) drained
2 tb tomato paste
1 tb cornstarch
1 c heavy cream
1 ts paprika
In hot oil and butter, in medium saucepan, saute‚ 6 onions, garlic,
and herbs - about 5 minutes. Add tomatoes and tomato paste, and
simmer, stirring, 5 minutes. Remove from heat. In small bowl, stir
cornstarch into cream to dissolve. Add to sauce, along with reserved
liquid from lobster, and paprika~ Bring to boiling, stirring until
On 25 Apr 2005 at 8:38, Michelle wrote:
> Hello Phaedrus,
> I have been looking everywhere for this. I sure hope that you can
> help me. I am looking for a recipe on how to make my own yogurt
> coatings for things like pretzels. My sister in law loves them but
> can not digest the gluten in the pretzels. No one makes a gluten
> free yogurt covered pretzel so I wanted to make her some. I really
> enjoy cooking and want to make my own yogurt coatings.
> Thank you for your help.
Well, the easiest way to make a good yogurt coating is to buy yogurt chips and melt
them. You can buy them here:
As for making your own yogurt coating, there is a recipe below and a couple more on my site at:
2 cups raisins
1 tsp. confectioners' sugar
1/2 cup plain yogurt
1 1/2 cups granulated sugar
1tsp. light corn syrup
2 tbs. butter
1 tsp. maple
flavoring (optional; can use vanilla extract instead)
1/2 cup plain yogurt
1 1/2 cups granulated sugar
1 tsp. light corn syrup
2 tbs. butter
1 1/2 tsps. vanilla
8 oz. pecan halves (about 2 cups)
Separate raisins, if necessary. In medium bowl, toss raisins with
confectioners' sugar until coated. Set aside. In a large, heavy
saucepan, stir together yogurt, sugar and corn syrup. Place over
medium heat, stirring constantly, until mixture boils and reaches
223° on a candy thermometer, about 10-15 minutes. Remove from heat;
add butter and stir until melted. Add maple flavoring; stir rapidly
1 minute. Add reserved raisins; mix until well coated. Pour mixture
onto large baking sheet. Working quickly, use wooden spoon to separate
raisins into clusters. Let cool thoroughly. Store in airtight container.
Yield 4 cups
(For Pecan variation) Cook the yogurt mixture as described in instructions
for raisins, adding pecans in place of raisins. They need not be coated
with confectioners' sugar as the raisins do.
On 25 Apr 2005 at 15:19, Jennifer and Sterling wrote:
> I am a first time mom with a Beagle puppy, Sterling is his name. I am
> proud to say I rescued him from a very bad home. On May 5th will mark
> the 1 year birthday for him with me and I am throwing him a birthday
> party and I would like to know if there is any animal friendly cakes
> or treats I can bake into a large treat, shape and all. Now I know I
> can make home made treats for animals but I do not have the time to
> sit around and make a hundred treats for all the animals that are
> coming over. I am a student and full time worker and it is hard
> enough to plan for the party for the none animals that are coming.
> This is important to me and I am very serious about it! Please take
> my request as serious as I do. Now if there is no receipts out there
> I have a receipt for bird bread would that be harmful to the other
> Jennifer and Sterling
Hi Jennifer and Sterling,
Gosh, how could I not take your request seriously when I have the two bichons (Angie
and Rocky) reading over my shoulder, and the cat (Xochitl) on top of the monitor in
front of me?
Seriously, there are lots of doggie birthday cake recipes on the web.
Several below and some at these sites:
doggie birthday cake
A whole book here:
Birthday Cake (for dogs)
2 cups whole wheat flour
1 tbsp baking soda
1 tbsp baking powder
2 tsp cinnamon
3/4 cup grated carrots
1 cup milk
1/2 cup canola oil
1/2 cup water
2 eggs (beaten)
Preheat oven to 350 degrees. Combine dry ingredients, then add liquid
ingredients and beat until smooth. Pour into a greased baking pan and
bake for 40 - 50 minutes (or until an inserted toothpick comes out clean).
Let cool completely and frost with softened low fat cream cheese.
Doggie Birthday Cake
13 ounce can premium dog food
1 cup flour
1 and 1/2 teaspoon baking powder
1/2 pound beef liver
2 eggs, separated
12 ounces low or non fat cream cheese softened.
Preheat oven to 350 degrees and butter a 9 inch round cake pan. Simmer
the beef in a little water until cooked. cool and grind in a blender to
a smooth, soft paste. Mix thoroughly with canned dog food. Beat the egg
whites to soft peaks and fold into the liver mixture. Blend in flour and
baking powder being careful not to over mix. you want to retain the
lightness of the egg whites. Bake for 35 to 45 minutes until an inserted
toothpick comes our clean. cool and frost with the soft cream cheese.
Decorate with dog biscuits and serve.
Bow Wow Birthday Cake
1 1/2 cups All-Purpose flour
1 1/2 tsp. Baking powder
1/2 cup Margarine, softened
1/2 cup Corn oil
1 Jar strained beef or liver baby food (2 1/2-ounce)
3 Strips dog beef jerky, crumbled (optional)
Plain yogurt or cottage cheese, for icing
Sift flour and baking powder together; set aside. In large bowl, with
electric mixer at medium speed, cream margarine until smooth. Add corn
oil, baby food and eggs; mix until smooth. At low speed, gradually beat
flour mixture into beef mixture until batter is smooth. Fold in beef
jerky. Pour batter into well-greased and floured 8"x5"x3" loaf pan.
Bake in a preheated 325F. oven 70 minutes. Let cool on wire rack a few
minutes before removing from pan to cool completely. Ice each slice
with yogurt or cottage cheese. Yield: 1 (8") loaf cake.
Heres the recipe for the cake served at the Manhatten Beach Boxer Bash.
I doubled this recipe and it served about 15 dogs
3/4 cup cornmeal
3/4 unbleached flour
1/2 cup whole wheat flour
1teaspoon baking soda
1 teaspoon baking powder
1 teaspoon molasses
1 larger egg, slightly beaten
1 cup low sodium chicken broth
beef or turkey jerky torn or crumbled into 1/4 cup of 1/4" pieces
1 lb. ground lean turkey
2- 8 oz. package of fat-free cream cheese
Cook the 1 lb lean turkey until crumbly and done. Add 4 oz .of soften
cream cheese and mix together. Gelatin can be used instead of cream
cheese to make meat more solid.
Press crumble meat in bottom of 8" square pan. Put in fridge
1. stir together the cormmeal, flours, baking soda,and baking
powder in a medium mixing bowl.
2. add the molasses, egg and broth: stir well.
3. Stir in the jerky pieces until well distributed in the dough.
4. Spread the dough evenly in a greased 8" square pan.
5. Bake in a preheated 350 degree oven for about 25 to 30
6. let cake cool then remove cake from pan and place on top of pan with
turkey mix, press cake on the turkey meat at bottom of pan.
When cake is cold spread thin layer of cream cheese as frosting.
I used as decoration around sides of cake a strawberry cream cheese
spread in a can with applicator tip. Cheese spread in a can can be used too.
On 26 Apr 2005 at 17:22, Mila wrote:
> Back in the late 1970s, one of the homemaking magazines did a food
> feature on African cooking. I was certain it was Good Housekeeping,
> but their answer to my inquiry was negative. I also asked Family
> Circle and one other Super Market magazine. All negative. I made the
> recipe twice and then it disappeared. It was very good and I'd like
> to make it again.
> You mixed chopped beef with a variety of seasonings, placed it in a
> baking dish, pressed to fill the dish, and then made a savory custard
> as topping. Baked in the oven, it was just great. Can you help me
> re-discover this dish? Thanks, Mila
Below are the only three African meatloaf recipes that I can find.
African Meat Loaf
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main (Meat) Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------
2 Medium Onions -- Chopped
1 Large Apple -- Firm, peeled & diced
2 Tbsp Margarine
2 Tbsp Sherry
2 Tsp Curry Powder
1 Cup Fine Dry Bread Crumbs -- Made from toast
1/2 Cup Milk
2 Lb Ground Beef
2 Tsp Salt
1/4 Tsp Pepper
2 Tbsp Fruit Preserves
Apricot -- Pineapple or Orange
1/2 Cup Finely Chopped Peanuts
8 Oz Tomato Sauce
Saute onion and apple in margarine until golden. Remove from heat and stir in sherry
and curry powder. Mix crumbs and mix. Stir in next 4 ingredients and curry mixture. Add
all but tomato sauce. Mix lightly, put in loaf pan.
Bake in a 350°F oven 45 min. Put sauce on top and cook 15 min. more.
Let stand 15 min. before serving
West African Meat Loaf
1/2 c. carrots
1/2 c. onions
1/2 c. celery
1/2 c. scallions
1/2 c. parsley
2 cloves garlic
1 tsp. cumin
1 tsp. nutmeg
1 tsp. cinnamon
1 c. bread crumbs
2 lbs. hamburger
1/2 c. ketchup
1/4 c. water
2 tbsp. olive oil
4 tbsp. butter
Salt & pepper to taste
(Use grinder or cuisinart.) Chop celery, carrots, scallions,
onions, parsley and garlic very fine. Add nutmeg, cinnamon, cumin
and salt and pepper. Melt butter and oil in fry pan, saute this
mixture until tender but NOT brown. Cool and add to hamburger.
Then add to this mixture bread crumbs, eggs, ketchup and water. Mix
well. Make a loaf shape on a cookie sheet. Bake in a 350 degree
oven for 1 hour. Let sit about 20 minutes out of oven covered with
foil before serving so it will not fall apart when you cut it.
South African Meat Loaf Recipe
1 pound ground meat
2 slices bread
2 tablespoons vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup raisins
1 tablespoon granulated sugar
Mix bread with a little milk; set aside. Saute in butter the onions,
salt, pepper, vinegar, apple and curry. Mix with meat. Add bread,
egg and raisins. Bake for one hour at 350 degrees F.
Mila's request on 05-09-05, for an African meatloaf, might be bobotie. I
think there's a recipe on the site, but this one from
http://allrecipes.com/recipe/best-bobotie/ sounds pretty good to me.
2 tablespoons vegetable oil
2 medium onions, minced
1-1/2 pounds ground beef
1 cup milk
2 slices Texas toast thick-sliced bread
1/2 cup raisins
1 teaspoon apricot jam
1 tablespoon hot chutney
1/2 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 large egg
1 pinch salt
1 bay leaf
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a
9x13-inch baking dish.
Heat the oil in a large skillet over medium-high heat. Cook the onions
in the hot oil until soft. Break the ground beef into the skillet and
cook until brown.
Place the milk in a shallow dish. Soak the bread in the milk. Squeeze
the excess milk from the bread. Set the milk aside. Add the bread to the
beef mixture. Stir in the raisins, apricot jam, chutney, curry powder,
salt, and black pepper. Pour the mixture into the prepared baking dish.
Bake in the preheated oven 1 hour.
While the bobotie bakes, whisk together the reserved milk, egg, and a
pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top
of the milk mixture.
Return the bobotie to the oven until the top is golden brown, 25 to 30
minutes. Remove bay leaf before serving.
On 26 Apr 2005 at 16:29, Kathy wrote:
> Dear Phaed,
> I have been experimenting with Indian naan bread for ages now and I
> just can't seem to get the texture/flavour right. I am wondering if
> you've ever come across a good recipe for this wonderful flat bread?
> Thanks so much!
See below for three recipes.
1 1/2 cups unbleached all-purpose flour (You can sub whole wheat or do half and half)
1/2 teaspoon baking powder
1/2 cup plain nonfat yogurt
2 tablespoons plain nonfat yogurt
1 hour 10 minutes 1 hr prep
Preheat oven to 350*F.
Sift dry ingredients into bowl.
Mix in all yogurt.
Knead on floured surface until smooth and elastic (10 minutes).
Form into ball and return to bowl; cover with plastic.
Let rest 2 hours (dough won't rise).
Turn dough onto floured surface and divide into 4.
form each into a ball.
roll into an 8-inch round.
bake 8-10 minutes, just browning tops.
NOTE: dough MAY rise while baking, but it will fall flat when cooled.
(Indian baked flatbread)
Yeast, active dry 2 t
Milk warm 3 T
Sugar 1 T
Milk warm 1/2 c minus 3 T
Yogurt 1/2 c
Egg, large 1 ea
Oil or melted butter 3 t
Salt 1/2 t
Flour 4 c
Garnish (see below)
Mix 1st set of ingredients. Set aside 10 minutes to bloom yeast.
Beat 2nd set of ingredients till smooth.
Stir in flour and yeast.
Knead by hand or in mixer 15 minutes till smooth and silky.
Cover and rise till doubled in a warm spot.
Punch down. Knead 3-4 minutes. Divide into 8 equal portions. Roll into balls.
Cover and rise till doubled again in a warm spot.
Preheat oven to 475-500 degrees.
Roll dough into oblong circles. Brush with water or oil. Sprinkle with garnish.
Bake on preheated, greased baking sheets for about 5 minutes till golden brown.
Can use a variety of garnishes: mustard seeds, cumin seeds, coarse salt,
chopped scallions, minced cilantro. Use your imagination.
Can make stuffed naan by rolling balls into circle, putting 1 T stuffing
in middle of dough, folding over and rolling into oblong.
Suggested stuffing: spiced, sauteed ground lamb or beef (Kheema naan);
sauteed onions & chopped cilantro (onion kulcha).
Naan North Indian Yeast Bread
4 c. flour
1 tbsp. sugar
2 tbsp. yeast
1/2 tsp. salt
1 c. milk
4 tbsp. butter
Warm milk. Add yeast to soften. Beat all ingredients, leaving
out 3 cups flour. Add rest of flour. Knead. Let rise 1 hour punch
down. Shape into small ovals about size of small bread stick. Cook
at 450 degrees about 6 minutes. Brush top with butter.