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2011

TODAY's CASES:

South Ridge Seafood Grill Mussels

----- Original Message ----- 
From: Dan 
To: phaedrus@hungrybrowser.com 
Sent: Thursday, May 12, 2011 2:23 PM
Subject: Recipe Request

I am looking for  the recipe for the South Ridge Seafood Grill's PEI Mussels 
in Thai Red Curry Coconut Broth.  This recipe produces the best mussels and 
dipping sauce I have ever tasted.  The restaurant is located at
215 S. Ridge St.
Breckenridge, CO 80424

Hope you can help.

Sincerely,

Dan 

Hello Dan,

I had no success searching for a recipe from South Ridge Seafood Grill or for a recipe claiming to be a copycat for their mussels. However, the below sites have recipes for Mussels with Thai Red Curry Broth. Perhaps one of them is close.

Thai Steamed Mussels

Mussels in Red Curry Broth

Mussels with Thai Red Curry

Mussels with Red Curry Garlic Broth

Thai Red Curry Mussels

Phaed

From: "Dan" 
To: "'Phaedrus'" 
Subject: RE: Mussels in Thai Red Curry Coconut Broth
Date: Thursday, May 12, 2011 4:22 PM

Thanks for giving it a go.  Below is my shot at duplicating  the recipe. It
is good, just not as good.

Thai-Style Red Curried Mussels 

2 lb. mussels
1 bunch scallions, chopped
1 tbsp hot red curry paste
1 Tbsp red pepper flakes
1 can unsweetened or sweetened coconut milk
1 tbsp. fresh ginger, chopped
1/2 tsp. vegetable oil
Juice of 1 lime
2 tsp. sugar or 1 tsp if using sweetened milk

In saucepan, combine oil, paste, pepper flakes and ginger Saute over high
heat approximately 2 minutes, be careful not to burn. Add coconut milk,
sugar, and lime juice. Bring to a boil, remove from heat. (This can be done
a day in advance.)  Rinse mussels under cold water and drain. Place mussels
and sauce in 4-quart saucepan and cover. Stem over high heat approximately 4
minutes or until they open up and flesh becomes firm. Place mussels in a
warmed serving dish, pour sauce over and garnish with scallions.

Pietro 311

----- Original Message ----- 
From: "David " 
To: phaedrus@hungrybrowser.com
Sent: Sunday, May 08, 2011 9:58 PM
Subject: recipes from pietro 311

hi,

on november 23, 2009 this was posted on your website by someone named 
eleanore:

"I have a few "rare" items, should you ever be asked for their information:"

"A brochure of recipes from Pietro's Restaurant in San Francisco, 
including their famous "Angela Pia" dessert. This restaurant no longer exists."

how can i obtain the contents of this brochure?
i am an old fan of this wonderful san francisco restaurant, pietro 311

thanks

david 

Hello David,

I wrote to Eleanor, so perhaps I'll hear something. When she made that statement offering her help, she probably meant one of the recipes in it at a time, not the whole brochure. Remember, it's a chore for someone to type up a lot of recipes. I asked her to scan the brochure, but she may not have a scanner, and it's even more of a chore to get someone else to scan it. Photocopying is also a chore, plus the copies must then be mailed. I could ask her to send me the brochure and I would scan it, but she may not want to let it out of her sight.

Let's see what she says. Hopefully best case will occur.

Phaed

----- Original Message ----- 
From: "David" 
To: "Phaedrus" 
Sent: Monday, May 09, 2011 11:10 AM
Subject: Re: recipes from pietro 311

wow
thanks for such a prompt response

actually, i'd settle for a list of the menu items
the one item on the menu that is unusual and not widely known is a dessert 
called angela pia, for which i have the recipe, and i could share that
otherwise, a list of menu items would help me with a bit of nostalgia, as 
pietro 311 was a special place

more than that, i'd be willing to scan the booklet and return it to her, 
then share the images, if people would find that interesting

thanks

david

Hello David,

I have had no response at all from Eleanore. Her e-mail address may have changed in the 1 1/2 years since that e-mail.

I'll post this on the site. Perhaps she'll see it or perhaps another reader who has the same brochure will respond.

Phaed

On 3/21/13 12:28 PM, Phaedrus wrote:

Hi David,

Thanks to Hans, I finally succeeded in obtaining a copy of that brochure you wanted. The attached *.pdf file is a scan of the brochure.

Phaed

From: "David" 
To: "Phaedrus" 
Subject: Re: Pietro 311 Brochure
Date: Thursday, March 21, 2013 3:56 PM

wow, phaedrus
i don't recall how long ago it was that i wrote inquiring about this brochure
thanks so much for sharing and for your diligence
i've served angela pia to my friends for at least 30 years; it's nice to 
see that my recipe is faithful to the original
and i fondly remember those uovo d'tonnato, which came from the straits 
of messina (which i visited a couple years ago)

david

This is the Angela Pia recipe from the brochure:

Angela Pia (Pious Angel)

(Serves 6 to 8)

3 eggs, separated
1/2 pint whipping cream
1 teaspoon pure vanilla
1/2 cup granulated sugar
1 ounce brandy
1 ounce rum
1 envelope (1 tablespoon) Knox unflavored gelatin

Beat egg yolks until light-lemon colored, add sugar gradually, and continue beating until creamy mass results.
Add brandy and rum.

Beat egg whites until stiff, but not dry. Whip cream until stiff enough to stand in firm, shiny peaks.
Add vanilla.

Soak gelatin in 1/4 cup cold water for five minutes, then stir over hit water until gelatin dissolves completely.
Stir thoroughly into egg yolk mixture and then fold in, gently but thoroughly, the egg whites and whipped cream.
Pour into cocktail or sherbet glasses. Chill for two hours before serving.

Particular Lobster Casserole

----- Original Message ----- 
From: Joan 
To: phaedrus@hungrybrowser.com 
Sent: Sunday, May 15, 2011 10:47 AM
Subject: Lobster Casserole

Would love to find this recipe for Lobster Casserole given to me by a retired 
school teachers wife. The ingredients include: Lobster, Pepperidge Farms Stuffing, 
Campbells Cream of Shrimp Soup, 4-6 hard boiled eggs, and mayo. Wishing you success.

Hello Joan,

Sorry, I cannot find a lobster casserole recipe that fits your description.

Phaed


Sunshine Seasons Food Fair Chocolate Mousse Cake

----- Original Message ----- 
From: Elaine 
To: phaedrus@hungrybrowser.com 
Sent: Sunday, May 15, 2011 2:24 PM
Subject: Epcot Sunshine Seasons Food Fair

I have been looking feverishly for a recipe like Chocolate Mousse Cake that is at 
the Epcot Sunshine Season's Food Fair at Disney in Orlando.  Could you help, please?

Thank you,

Elaine 

Hello Elaine,

Sorry, no luck. There are several requests for this recipe on message boards around the web, including the Disney boards, and no one has had any success.

There is a photo of it here:

Epcot Sunshine Season's Chocolate Mousse Cake

Phaed

Anna sent the below recipe. I had found this one while I was searching, but I had also found that the Epcot Norway Bakery chocolate mousse cake was not the same as the Epcot Sunshine Season Food Fair's chocolate mousse cake, so I didn't post it. I'll go head and post it so that people will know that it's not the same as the one that Elaine wanted.

Hi Phaed! 

I found this Epcot recipe in my "Cakes" folder, no idea where I copied it from, 
or if it's similar to what the reader wants. 

Chocolate Mousse Cake 
Kringla Bakeri Norway - Epcot 

 each 10 chocolate sponge cake
1 ounce rock candy syrup
1/8 ounce Triple Sec 
28 ounces heavy whipping cream 
14 ounces melted chocolate 
6 ounces chocolate granache (for top) 
4 ounces chocolate shavings 
7 ounces heavy whipping cream (for rosettes) 
14 each chocolate flowers for garnish 

Ganache:
8 ounces semi sweet chocolate 
16 ounces heavy cream 
10 round cake ring 
10 cardboard circle 


Melt chocolate in a hot water bath. Melt ganache separately in a hot water bath. 
Whip heavy cream until soft peaks are formed. Do not overmix. Refrigerate. 
Cut sponge cake in half through the thickness. Place cake on top of cardboard, 
cut side up. Evenly sprinkle rock candy syrup over cake. Place the metal cake 
ring around cake so that it is centered. Fold melted chocolate into whipped cream. 
Do not overmix. Place chocolate mousse mixture on next and spread evenly over 
entire cake. The mousse must be smooth when finished. Chill cake until the mousse 
has solidified. Pour melted granache over cake. Make a smooth, even layer with 
a spatula. Before serving, pipe a whipped cream rosette near the outer edge of 
each slice. Garnish with chocolateflowers that are leaning against the rosette. 
Cut with a hot knife, cleaning knife after each cut. 

Anna

James sent another recipe. This one is from the France section of Epcot. However, my understanding is that these recipes are not the same as the more recent "Epcot Sunshine Seasons Food Fair" chocolate mousse cake that the reader is looking for. "Epcot Sunshine Seasons Food Fair" is a restaurant in Epcot.

Chocolate Mousse Cake
Boulangerie Patisserie
France/EPCOT Center

From Mickey's Gourmet Cookbook, published by Walt Disney Company, 1994

This recipe is made in four parts. First make the genoise, or cake layer, then 
the rum syrup, the chocolate mousse. And finally the chocolate ganache.

GENOISE
1/3 cup flour
2 tbs unsweetened cocoa
3 eggs
 cup sugar
3 tbs unsalted butter, melted, cooled
 tsp vanilla extract

Sift together flour and cocoa and set aside. Blend eggs and sugar in top of 
double boiler. Put over hot, not boiling, water and stir constantly until 
creamy and warm. Remove pan from heat and beat egg mixture until thick and 
fluffy. Gently fold in one third of flour mixture. Dribble butter and vanilla 
over batter and fold in. Add remaining flour and fold that in also. 
Preheat oven to 350 degrees.

Grease and flour a 9-inch springform pan and line with waxed paper. Add batter 
and bake for 15 to 20 minutes, or until top springs back when lightly pressed 
with a finger. Move from oven and cool for 10 minutes before removing from pan, 
Cool completely on a wire rack. 

RUM SYRUP
 cup water
1 tsp sugar
1 tbs rum

Bring water and sugar to boil in a saucepan, Add rum and cool.

CHOCOLATE MOUSSE
(Note: This is a recipe in the book just ahead of the cake recipe and it stands 
on its own)

5 oz semi-sweet chocolate, melted
2 egg yolks, lightly beaten
 cup cream
1 tsp vanilla extract
3 egg whites
 cup sugar

Melt chocolate in a double boiler over warm water. Remove from heat. Combine 
egg yolks and cream and gradually add chocolate, stirring rapidly. Add vanilla. 
Beat  egg whites with sugar until stiff peaks form. Gently fold egg whites into 
chocolate mixture. Blend well and refrigerate until ready to use. 

CHOCOLATE GANACHE

8 oz semi-sweet chocolate
 cup milk
1 cup heavy cream
1  tbs vanilla extract
3 tbs sugar

Melt chocolate over very low heat, stirring constantly. Combine milk, cream, 
vanilla, and sugar in a mixing bowl. Beat until thick. Quickly mix cream mixture 
into melted chocolate. Cook for one minute and remove from heat. Allow ganache 
to cool slightly, stirring occasionally.  

ASSEMBLY

First trim top of genoise to form a flat top. Return trimmed cake to the springform 
pan to use as a mold. Brush trimmed top with rum syrup. Add mousse and spread evenly. 
Top with cooled ganache and refrigerate for two hours. 

Remove from pan and serve with additional whipped cream and sliced almonds, if desired.

ENJOY!

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