Sent: Sunday, April 27, 2014 7:07 PM
Subject: Apricot walnut couscous
We recently stayed in Eagle Idaho and had a delicious apricot walnut
couscous as a side dish with our meal at Bardenay Restaurant. Any
chance of getting the recipe. It is so lite and refreshing. Thanks
Bardenay's website/menu is here: Bardenay's
Sorry, I had no success with a recipe for their apricot walnut cous cous.
The only recipes that I could find for apricot walnut couscous were as parts of other dishes. See:
Great British Chefs
I'll post this on the site. Perhaps a reader can help.
Sent: Monday, April 28, 2014 12:13 PM
Subject: fluffy egg bake
Hello Uncle Phaedrus,
This is Brandy from Florida.My family won a sweepstakes for all expenses paid Trip to Florence,Italy from the good
people at Carrapelli olive oil co.While there we stayed at the Hotel degli Orafi
(November 2013) and had a American breakfast buffet served every morning. My sixteen year old daughter would love
the recipe for the fluffy egg bake they served daily.The name is just a description of the product it was not tagged
or named.It was served in a full steam table pan.
It had no meats in it just eggs and maybe cream cheese or marscapone cheese.
I cannot find any mention of these eggs, just that they serve eggs as part of their breakfast buffet.
I looked for a menu from Hotel degli Orafi, but found only this:
“The Hotel does not have a real à la carte Restaurant, but you can have salads, sandwiches and other specialties in the American Bar. In any case, our staff will advise you on good restaurants and eating places near the Hotel.”
Since the breakfast is not à la carte, there does not appear to be a menu. Without the name of the dish,
I don’t see any way that I can proceed, since I have no information about this egg dish and therefore could not look for similar recipes.
I found Italian baked egg dishes, but they all appear to have parmesan or cheddar or other cheeses that don’t sound like your description.
There is an example here: Italian Baked Eggs
You might have better luck contacting the hotel. If you write to them, they might send you a recipe or the name of the dish. Their contact information is:
Hotel degli Orafi - Lungarno Archibusieri, 4 - 50121 Florence (Italy)
T. +39 055 26622 F. +39 055 2662111 E.
Thank you for the e-mail back.I will e-mail the hotel (should have done that in the first place duh).
It was cool to hear from you anyways.I really got a kick out of making the Morrisons mac and cheese
for my 26 year old daughters baby gender reveal party.Two people asked for the recipe which I gladly shared.
Thanks for doing what you do.I have been searching for that recipe for 15 years.
brandy and family
Sent: Monday, April 28, 2014 12:21 PM
Subject: Chuck Muer's Pasta Primavera
Dear Uncle Phaedrus:
Can you find the recipe for Chuck Muer's Pasta Primavera?
I had no success finding this recipe.
However, I found that it is available in the September, 1989 issue of “Menu Minder.” You can order a copy of that issue here: Ask Your Neighbor
It might also be in Chuck Muer’s cookbook "The Simply Great Cookbook. Recipes And The Experience Of Fine Dining From The Kitchens Of Chuck Muer",
which you can get from Amazon for $4.72. See: The Simply Great Cookbook
From: "Deborah O Leary"
To: "Uncle Phaedrus"
Subject: (Orzo) Pasta Primavera recipe for Cherilynn
Date: Saturday, June 14, 2014 9:45 PM
Dear Uncle Phaedrus,
Love your site. Just love it!
Here's the Pasta Primavera recipe from the Simply Great Cookbook - Chuck Muer (recipe by Chef Rocky) Yield: 6 to 8 servings
1/2 cup Basic White Clam Sauce (see recipe below)
1/2 pound orzo (a rice-shaped, dry pasta)
1 small red pepper, finely diced
1 cup small broccoli flowerets
1 medium zucchini, diced
1/2 cup red onion, diced
1/2 cup pea pods, julienned
1 small carrot, peeled, very finely diced, parboiled
1 medium tomato, peeled, seeded and diced
1/4 cup Parmesan cheese, freshly grated.
1. Prepare White Clam Sauce.
2. Cook orzo in 2 quarts salted boiling water for 10 minutes, or until tender. Strain, cool and set aside.
3. In a large skillet, heat the clam sauce and saute all the vegetables, except tomato, until tender (approximately 3 minutes).
4. Add the cooked orzo, cover and heat thoroughly, about 5 to 8 minutes. Just before removing from heat, add the sliced tomato.
5. Remove from heat, add the Parmesan cheese and serve.
Basic White Clam Sauce (recipe by Chef Larry) Yield: 3 cups
2 cups olive oil
2 cloves garlic
3/4 cup hot water
2 tablespoons clam base
1/4 cup fresh parsley, finely chopped
1. Blend garlic and 1 cup olive oil in a blender to emulsify.
2. In a bowl, mix clam base with hot water.
3. In a saucepan, heat remaining 1 cup olive oil to frying temperature and remove from stove.
4. Quickly add blended garlic and oil mixture to hot oil, being careful not to burn the garlic.
5. Mix in chopped parsley.
6. Add clam base mixture to oil.
7. Cool to room temperature. This sauce may be kept refrigerated for up to 2 weeks.
Also from the book, the rice pilaf recipe below is a tried and true standby for my family.
Rice Pilaf (recipe by Chef Larry)
2 tablespoons butter for sauteing.
1/4 cup onion, finely diced
1-1/2 cups long grain white rice, parboiled
1-1/2 cups chicken broth, fresh or canned
1-1/2 cups beef broth, fresh or canned
1/4 teaspoon salt
2 tablespoons cold butter
1. In a sauce pan, melt butter and saute onions until translucent, 3 to 4 minutes.
2. Add rice, toss well to coat with the butter and onions.
3. Add chicken brother, beef broth and salt.
4. Bring to a boil, then cover and simmer on lowest flame for 12 to 14 minutes or until all broth is absorbed and rice is tender.
5. Immediately put rice into serving bowl and toss with cold butter to coat the rice and prevent sticking.
Cold butter halts the cooking process as it coats each grain.
To the above recipe add 1 cup cooked black beans, *or* 1 cup cooked red beans, *or* 1/2 cup cooked cracked wheat.
For additional vegetables, try sauteed mushrooms, shredded bok choy, yellow squash, or sauteed colored peppers.