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Salt & Pepper Squid

----- Original Message ----- 
From: Fran
To: phaedrus
Sent: Wednesday, April 21, 2004 4:45 PM
Subject: Salt and pepper squid

> Uncle Phaedrus,
> About 5 yrs ago we were in London and ate at a restaurant, 
> The Golden Dragon, in China town. I had a dish called simply 
> Salt and Pepper Squid. It was delicious. Haven't found anything 
> close since then. Any ideas?
> Thanks, Fran 

Hello Fran,

See below.


Salt and Pepper Squid


* 1 lb whole squid
* 4 oz plain white flour
* 1 tbsp sea salt
* 1 tbsp freshly ground black pepper
* 1-2 tbsps chilli powder( or 5-spice)
* groundnut oil for deep frying
* Lemon wedges to serve
* Sweet Chilli Sauce ( optional)

1. Clean squid in the usual way and cut into 1" slices. Score the inside
flesh in a diamond pattern.
2. Mix the flour, salt, pepper and chilli or five spice powder in a bowl.
3. Heat the oil to 180 C in a deep fryer or frying pan.
4. Toss the squid in the seasoned flour and shake off the excess. Drop one
at a time into the hot oil. Fry for 2 minutes and remove. Drain on kitchen
paper. Don t overcrowd the basket
5. Garnish with the lemon wedge and serve with sweet chilli sauce if

Mango Coconut Cheesecake

----- Original Message ----- 
From: "Dana" 
To: phaedrus
Sent: Friday, April 23, 2004 12:27 PM
Subject: Warm Mango Coconut Cheesecake

I have been looking for the recipe for Warm Mango Coconut Cheesecake ever
since having it on my honeymoon in St. Lucia seven years ago.  It was served
at the Windjammer Resort in St. Lucia.  The cake was not a typical
cheesecake, i.e. it was not creamy with a graham cracker crust.  It was an
actual cake and, as the name implies, it was served warm.  According to the
Windjammer website, this cake was featured in Gourmet magazine; however, I
have searched the Gourmet magazine website and could not find it.  Any help
would be appreciated.  It was an absolutely delicious cake and, even after 7
years, I can't get it out of my head.  Thank you very much and good luck.


Hello Dana,

The Windjammer website does indeed say that, but you'll probably have to find that issue of the magazine to get the recipe. I could not locate the recipe from "The Mango Tree Restaurant" anywhere at all. I did find a couple of other recipes. see below.


Mango-Coconut Cheesecake - ....from the Adobe Cafe


2 oz cookies (in Mexico, use "marias")
1 1/2 cups grated coconut
3 1/4 oz butter
1 lb 10 oz Philadelphia cream cheese
1 lb 9.5 oz sugar
3 eggs
1 egg yolk
1 can of Kalahua coconut cream
1 cup whipping cream
1 cup grated coconut
1 can of mangoes in syrup

Ground the cookies to get even crumbs. Melt the butter.
In a cake tin, incorporate the cookie crumbs, the molten butter and the
grated coconut until you form a dough to cover the base of the cake tin.
Cover the inside edge of the tin with baking paper or aluminum foil; coat it
in butter to prevent the cheesecake from sticking.

For the cake:
Mix the cream cheese with the sugar.
Then add the eggs and the egg yolk to the mix.
Incorporate the coconut cream, the whipping cream and the grated coconut to
the mix.
Pour the mix into the cake tin.
Bake for 1 1/2 hours at 180§.

Blend the canned mangoes without the syrup and use them as sauce.
Coconut Mango Cheesecake
Source: Big Bowl Cafe, Chicago, Illinois

1 1/2 C. graham cracker crumbs
1 1/2 C. sweetened shredded coconut, toasted
1/4 C. sugar
1/2 C. unsalted butter, melted

Wrap outside of 9-inch diameter springform pan with 2 3/4 inch high sides
with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add
butter and mix to blend. Press mixture into bottom and up sides of prepared
pan. Chill while preparing filling.

32 oz. cream cheese (at room temperature)
3/4 C. sugar
3 large eggs
1 large egg yolk
1 (15 oz.) can cream of coconut
1 C. whipping cream
1 C. sweetened shredded coconut
2 large fresh mangoes, peeled, halved, pitted and sliced

Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs 1
at a time, beating after each addition. Beat in egg yolk. Add cream of
coconut, whipping cream and shredded coconut; beat just until blended. Pour
into crust. Meanwhile, preheat oven to 325?F. Bake cheesecake until puffed
and golden, about 1 hour 25 minutes. Transfer to rack; cool completely.
Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep
refrigerated.) Puree 1/4 of mango slices in blender until smooth. Transfer to
small bowl. Sweeten to taste with sugar, if desired. Using small knife, cut
around cheesecake to loosen. Remove pan sides. Arrange remaining mango
slices decoratively over cheesecake. Serve with mango puree.
Subject: Fulfilling an old, old request
From: gwen 
Date: 11/14/2018, 6:16 PM

Good afternoon, 

I hope this email finds you well, it has been some time since we last exchanged messages! 
This email will not be the last from me, I've done some sleuthing in my silence.

In response to this request from 2004:, I have an update. 

It appears your requester sought the recipe for cheesecake from the Windjammer Landing Resort. 
In your response to the request you mention the Mango Tree Restaurant, however this restaurant 
belongs to the Stonefield Resort, not the Windjammer Landing. While I have access to past 
issues of Gourmet and could not find a recipe from either resort in their pages (although I did 
note that there was mention online of the Gourmet "featuring" the Mango Tree's cheesecake), I 
did find the Windjammer's recipe in a different publication. In case the requester did intend 
to get the Stonefield Resort's recipe, I also tracked down two current versions of cheesecake 
from the Mango Tree Restaurant - they use one general base and switch the fruit topping.

The following recipe from the Windjammer Landing was featured in “The Cruising guide to the 
Virgin Islands : a complete guide for yachtsmen, divers and watersport enthusiasts” published 
in 1993, with the note “from Rosie at Jammer’s.” Jammer’s is the restaurant at Windjammer Landing, 
and the chef referenced is Rosie Joinville who was chef at the Windjammer Landing when it opened, 
now quite renowned on St. Lucia and currently runs the restaurants Tapas on the Bay and Big Chef 

Warm mango coconut cheesecake, Windjammer Landing Resort, St. Lucia

1 lb flour
1 cup + 2 tbsp butter
1 cup + 2 tbsp sugar
1/2 tsp grated lime zest
1/2 tsp grated nutmeg
2 tbsps cornstarch
2 tbsps fresh lime juice
1 1/2 tbsps anisette
2 cups diced mango
3 cups sugar
5 (8-oz) packages cream cheese
8 whole eggs
2 cups heavy cream
5 cups grated coconut
5 tbsps coconut liqueur
2 tsps fresh lime juice 
1 tsp vanilla extract
1 tsp almond extract

Mix base ingredients together in food processor and process just until blended. Lime 10’’ 
springform pan and bake at 325 until light brown. Mix filling ingredients in saucepan and 
cook over low heat until thickened. Let filling cool.
Beat cream cheese and sugar together. Gradually beat in eggs, lime juice, coconut liqueur 
and extracts. Warm cream and pour over coconut. Let sit for five minutes, then blend into 
cream cheese mixture. Layer coconut mixture and filling on cake base and bake at 325 for 
45 minutes to one hour. Let cool to room temperature or chill before serving. Serves 10.

Stonefiled Resort’s Coconut Cheesecake with Rum Infused Caramelized Bananas

2 Tbsp Cornstarch
1.5 lbs cream cheese
1.5 cups sugar (Granulated)
1 cup of cream
1.5 cups fresh coconut milk
5 eggs
1 tsp almond essence
1/2 cup butter
1 small box of digestive biscuits
Caramelized Bananas:
4 ripe bananas
2 Tbps of butter
3 Tbps Brown sugar
1/4 cup of rum

Melt butter and add to grated biscuits. Set in bottom of small dishes and set aside 
(individual small dishes).
Mix cream cheese and sugar for about three minutes then add eggs, coconut milk, cream, 
almond essence, and cornstarch mix for about 5 mins. Then pour into individual molds or 
dishes. Place molds in water bath in an oven at 350 degrees for 5 mins, then lower 
temperature to 300 degrees for 35 mins. Remove, allow to cool and then refrigerate.
Topping: Heat pan. Melt the butter, add sugar until melted. Add sliced bananas and cook 
for about 2 minutes and then add rum. Fold in the rum and then ignite with a long-handle 
lighter. Take off the heat and leave until flames die out. Once cooled, top each cheese 
cake. Garnish with fresh mint.

From Chef Lwanga, The Mango Tree Restaurant, Stonefield Villa and Spa Resort 

Coconut Cheesecake With Passionfruit Drizzle
Use molds or ramekins that are 1-inch (2½ cm) deep and 2 inches (5 cm) in diameter. 
PREP TIME: 20 minutes COOK TIME: 45 minutes MAKES: 16 


2 tbsp (30 mL) cornstarch 
1-1/2 lb (680g) cream cheese, room temperature 
1-1/2 cups (375 mL) cane sugar 
1 cup (250 mL) 35% cream 
1-1/2 cups (375 mL) fresh coconut milk 
5 eggs 
1 tsp (5 mL) pure almond extract 
1/2 cup (125 mL) butter, melted 
225 g digestive biscuits or graham crackers, finely crushed.

In small bowl, combine butter and biscuit crumbs; divide evenly between 16 molds; press 
lightly and set aside. In large bowl, beat cream cheese and sugar for about three minutes; 
add eggs, coconut milk, cream, almond extract and cornstarch; beat an additional 5 mins or 
until light and fluffy. Pour into prepared molds; place in boiling water bath. Bake at 350F 
(180C) for 5 minutes; lower temperature to 300F (150C) bake for 35 mins. Allow to cool then 
refrigerate up to 3 days.Serve with favourite topping.

Passion Fruit Drizzle 

2 cups passion fruit juice (see Chef Lwanga’s tip) 
1-1/2 cup (375 mL) sugar 
1 cup (250 mL) water 
1/2 cup (125 mL) white wine 
1 tsp (5 mL) sea salt 

Put all ingredients in a pan and bring to a boil, then cool. Drizzle over cheesecake. 
Refrigerate up to 1 week. CHEF LWANGA’S TIP: To make your own strong flavored passion 
fruit juice, crush the pulp of 8 passion fruit and mix with 2 cups (500 mL) water; 
strain through fine mesh sieve.


French Onion Soup with Beer

----- Original Message ----- 
From: "Liz Wade" 
To: phaedrus
Sent: Thursday, April 22, 2004 1:50 PM
Subject: french onion soup with beer

Hello, Could you possibly help me find a recipe for French onion soup
with beer as an ingredient?  I have found several with wine which may be
good too but this one I had in a café the other day supposedly had beer
which lent an interesting flavour.  Thank you.

Sincerely, Liz

Hello Liz,

See below.


French  Onion  Soup

 Ingredients :
 1/4 c. unsalted butter
 3 med. onions, thinly sliced
 1 1/2 c. dark beer
 2 c. beef stock
 2 c. chicken soup
 12 (1/2 inch thick) French bread, toasted
 6 thin slices Gruyere cheese
 Freshly grated Parmesan cheese

 Preparation :
   Melt butter in pan.  Add sliced onions and cook until golden.  Add
 beer and let come to a boil.  Last add beef stock and chicken stock.
  Let cook until it comes to a full boil.  Serve with French bread
 and cheese.
 French  Onion  Soup

 Ingredients :
 4 tbsp. butter
 2 tbsp. oil
 6 lg. onions (Bermuda and 3 yellow)firmly sliced
 Salt and pepper
 1 tsp. flour
 1/2 tsp. French Dijon mustard
 1/2 c. white wine
 1/2 can beer (the other 1/2 is for
 2 1/2 c. grated Swiss cheese
 French bread, sliced
 2 1/2 to 3 1/2 c. beef bouillon

 Preparation :
    Melt butter and oil in frying pan.  Add onions, salt, and pepper.
  Saute slowly over a low fire until onions are very brown (20-30
 minutes).  Add flour and mustard and stir well, until smooth.
 Continue stirring while adding the wine, beer, and stock.  Bring
 slowly to a boil.  Draw aside and simmer 15 minutes. Put thick
 slices of French bread into individual casserole dishes, add soup
 and sprinkle with cheese and brown quickly under the broiler (serves
 4).  If made day ahead, do not simmer last 15 minutes.
 French  Onion  Soup

 Ingredients :
 3 lbs. onions, sliced thin
 3 cans beef broth
 2 cans water
 1 can beer
 Shredded Mozzarella cheese
 Italian bread

 Preparation :
    1. Saute onions until transparent.  2. Add beef broth, water,
 beer.  3. Mix and simmer about 3/4 of an hour.  4. Toast slices of
 Italian bread.  5. Using soup crocks - a) bread at bottom; b) ladle
 soup on top; c)    cover with Mozzarella cheese.  6. Put into
 broiler until cheese turns toasty brown and is melted.    This is
 bubbly hot - handle carefully.  Serve with a Caesar salad.    A
 delicious hearty luncheon  Serves 8.
 French  Onion  Soup

 Ingredients :
 1/2 stick unsalted butter
 3 med. onions, thinly sliced
 1 1/2 c. dark beer
 2 c. beef stock or canned broth
 2 c. chicken stock or canned broth
 12 (1/2" thick) French bread baguette
 6 thin slices Gruyere cheese
 Freshly grated Parmesan cheese

 Preparation :
    Melt butter in heavy large pot over medium heat.  Add onions and
 saute until deep golden brown, stirring occasionally.  Add beer.
 Cover and cook 5 minutes.  Add broth stocks and bring to a boil.
 Reduce heat and simmer uncovered 30 minutes, stirring occasionally.
 Season to taste with salt and pepper.  Preheat broiler.  Ladle soup
 in broiler-proof soup crocks.  Top with toasted bread and cheese
 slices.  Broil and sprinkle with cheese.

Italian Sausage & Pasta Soup

----- Original Message ----- 
From: Joan
To: phaedrus
Sent: Sunday, April 25, 2004 4:30 PM
Subject: Sunset Magazine Receipe

> Can you find the receipe from Sunset Magazine for
> It may be in the January 2004 issue.
> Thank you.
> Joan

Hello Joan,

See below.


Italian Sausage and Pasta Soup
(Sunset, Jan, 2003, by Linda Lau Anusasananan)
PREP AND COOK TIME: About 35 minutes

NOTES: You can prepare soup through step 2 up to 1 day ahead, but do not
bring mixture to a boil; instead, cool, cover, and chill. To reheat, lift
off and discard fat; bring soup to a boil.

MAKES: About 5 1/2 quarts; 10 to 12 servings

2 pounds hot or mild Italian sausages
3 carrots (12 oz. total), peeled and chopped
1 onion (12 oz.), peeled and chopped
4 cloves garlic, peeled and chopped
3 quarts fat-skimmed chicken broth
2 cans (14 1/2 oz. each) diced tomatoes
2 cans (15 oz. each) cannellini (white) beans, rinsed and drained
1 tablespoon dried basil
2 cups dried large shell-shaped pasta
4 quarts spinach leaves (about 12 oz.), rinsed
  Salt and pepper
  About 1 cup grated parmesan cheese

1. Squeeze sausages from casings into an 8- to 10-quart pan over high heat
and stir often, breaking them apart with a spoon, until browned and crumbly,
8 to 10 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
2. Add carrots, onion, and garlic; stir often until onion is limp, 5 to 7
minutes. Add broth, tomatoes (including juice), beans, and basil and bring
to a boil.
3. Add pasta, reduce heat, and simmer, covered, stirring occasionally, until
pasta is just tender to bite, about 10 minutes. Skim and discard fat. Stir
in spinach and cook just until it is wilted, about 30 seconds. Add salt and
pepper to taste. Serve soup from the pan, or pour into a tureen. Offer
parmesan cheese to add to taste.

Per serving: 397 cal., 41% (162 cal.) from fat; 29 g protein; 18 g fat (6.6
g sat.); 29 g carbo (5.6 g fiber); 947 mg sodium; 49 mg chol.

Presto Flour

----- Original Message ----- 
From: Sharon
To: phaedrus
Sent: Thursday, April 22, 2004 8:57 PM
Subject: Presto Flour

> I have a recipe that calls for Presto flour.  Where can I find it and how
> hard is it to find?  I live in Raleigh, NC and have never seen it at
> stores. Please help me, I would love to make the cake and I believe that 
> the flour makes all the difference.
> Thank you,
> Sharon

Hi Sharon,

Presto can be purchased here:




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