----- Original Message -----
Sent: Wednesday, May 19, 2004 9:59 AM
Subject: Liver Pate....
Looking for a liver pate containing Calvados.....can be chicken or beef, ?
Chicken Liver Pate with Pancetta & Calvados
This quick and luscious pate can easily be made in a smaller quantity with
just the livers found inside of one chicken. Rabbit or duck liver works
equally well, and another brandy or good balsamic vinegar can substitute
for the Calvados. Serves six to eight.
8 oz. fresh chicken livers
2 tsp. olive oil Salt
3 oz. pancetta, cut into 1/4-inch dice
1 shallot, diced
1/4 tsp. finely chopped fresh thyme
1/4 cup Calvados (apple brandy)
3 oz. (6 Tbs.) unsalted butter, at room temperature
Freshly ground pepper to taste
Rinse the livers and trim off the tough tissue that connects the two lobes;
pat dry. In a nonstick sauté pan, heat the Olive oil over medium-high heat
and add the chicken livers, seasoning with a small amount of salt. Cook the
livers, turning, to medium rare (they'll continue to cook as they cool),
lightly browning on all sides, about 4 min. Set the livers aside and add the
pancetta, shallots, and thyme to the pan. Gently saute over medium heat until
the pancetta is slightly colored and the shallots are softened. Add the Calvados
and deglaze the pan, scraping with a wooden spoon and cooking until the Calvados
is reduced to about I Tbs; set aside to cool slightly. Put the cooled livers,
pancetta-shallot mixture, and butter in a food processor and process until well
blended. Season with salt and pepper to taste. Put the spread into a ramekin or
small bowl, lightly covering the top with plastic wrap, and refrigerate until set.
Grind more pepper over the top before serving with croutons or crackers.
----- Original Message -----
Sent: Saturday, May 22, 2004 3:32 AM
Subject: unknown "natural falvors" in tarter sauce and salsa
I have some general food recipe secrets that I am hoping you can discover
the answers to -- they may help a great deal in "matching" the flavors of
commercial favorites for many others beside myself, and perhaps discover
some investigative recipe resources as well.
Kraft adds "natural flavors" to their Lemon and Herb Tarter Sauce, and
without it one cannot come close to that incredibly strong "dill pickle
flavor" that permeates their product.
Chi Chi's Salsa (Medium to Hot are my favorites) and some other salsas
(Target's Archer Farms Hot has the same or similar flavor) that I have liked
are found to have "natural flavors" added that distinguish them from the
mundane, and no home recipe seems able to match them without those special
added natural flavors.
In both types of product these added flavors are discernable in the liquid
(salsa) or semi-liquid (tarter sauce). In the tarter sauce the flavor seems
to be the same that permeates the pickle pieces in the sauce, but I have
never tasted a dill pickle (non-sweet) relish that tangy and strong, and I
have bought and sampled every major brand and store brand that I have found.
Can you help identify these "secret" ingredients, the brand name recipes
noted above that include them, and outlets from which we may aquire these
flavorings (or at least the names of the manufacturers).
Hmmmmm..... let's define some terms and then go from there.
1) Commercial recipe - This is the actual recipe that a company like Kraft
uses to make a product. It's based on gallons and pounds of ingredients and
it may have ingredients that are not available to the general public -
extracts and flavorings and enhancers, etc. Companies don't give out their
commercial recipes, and even if they did, they'd be pretty hopeless for use
in your kitchen because of the quantities and ingredients involved.
2) Restaurant recipe - Restaurants do have access to some ingredients that
are not found in your local supermarket, but for the most part, restaurants
use basic ingredients that we can all obtain. Restaurants sometimes publish
their actual recipes for home use. There are many of these on the Internet.
3) Copycat recipe - This is an attempt to duplicate the taste of a
commercial or restaurant recipe using ingredients that anyone can obtain and
a process that anyone can use in their own kitchen. It's not necessarily an
attempt to duplicate the exact commercial recipe, just the taste.
See, odds are that what Kraft puts in their tartar sauce to give it that
strong dill flavor is a commercial flavoring or extract even though it's
"natural". It's probably not something that you can find in Wal-Mart or
Kroger or wherever. And, even if you knew the manufacturer, they might not
sell to individuals, or they might only sell the product in 20 lb sacks.
A company as big as Kraft probably makes their own "natural flavors" in one
or another of their many divisions.
Even if and when such a "natural flavor" is something you might be able to
buy, a company like Kraft doesn't give out such information freely. That's
how they keep competitors from duplicating their products. It's "propietary"
information. I have no way to obtain such information.
Sorry that I can't help.
----- Original Message -----
Sent: Sunday, May 23, 2004 5:42 AM
Subject: Portuguese Pasteis
> I've looked all over for a delicious recipe I had in Portugal years ago.
> The cook called it Pasteesh (her pronunciation), and I think it was
> made with cod. I've seen recipes mixing the fish with potatoes, but
> this one was almost like a tart with a potatoe-like crust and creamed
> fish inside. The cook tried to give me the recipe, but spoke only
> Portuguese. One thing I did understand was Bechemél. If you can find
> it I'll be really grateful. Thank you! Doris /\/\
The dish is "pasteis de bacalhau". I found three recipes. See below.
Pasteis De Bacalhau (Cod Fish Cakes)
1 Slice of boneless salted cod (2 if small)
2 cloves of parsley chopped
Pepper (to taste)
Salt (to taste)
1 small onion chopped
3 large eggs
1/2 tsp. Baking Powder
2 Tbsp. Wheat Flour
Vegetable oil (enough to fill approximately half of frying pan)
Cod must be soaked (re-hydrated) in water for 24 hours.
Boil potatoes (add salt to water if desired) and cod fish.
Once cooked and while cod is cooling, mash the potatoes.
Once cod is cool peel off skin and tear into small pieces.
Put cod in a clean cloth, wrap it and beat it against a counter.
(This mashes cod into fine pieces.)
Once cod is "mashed" into small pieces add to mashed potatoes.
Add chopped onion, parsley, pepper, onion and eggs.
Add baking powder and wheat four and mix well.
Heat oil in frying pan, (or deep fryer) once hot, dip two tablespoons into
Then grab the mixture in one spoon and shape with other into ovals.
Place into frying pan with hot oil.
Once it is a golden colour, remove and place on and cover with paper towel
to soak up oil.
Repeat procedure until all mixture is done.
Serve at room temperature.
Pasteis de Bacalhau (Salted Cod Fish Balls)
1 1/2 lb. bacalhau, de-boned (equivalent to 5 cups flaked bacalhau)
3 lb. potatoes (equivalent to 8 cups mashed potatoes)
4 eggs, beaten
Pepper, to taste
Olive oil (approx. 1 tbs.)
1. Boil potatoes, peel and mash. Set aside.
2. Soak bacalhau in cold water overnight.
3. Drain and rinse again in cold water.
4. Boil for 15 minutes.
5. Break into small pieces.
6. Place a handful of bacalhau at a time into blender or food processor and
blend for a few minutes until flaked. (Bacalhau can also be pounded with a
pestle and mortar.)
7. Mix potatoes and bacalhau. Add beaten eggs (pour in half first), pepper
and olive oil. (Do not add salt as bacalhau is salty).
8. Form into balls with a fork to give an uneven texture.
9. Deep fry approx. 20 at a time.
(Makes approximately 100 large bacalhau balls)
Pastéis de Bacalhau
Here is a great Portuguese favourite. Although their real origin is the
north, cod cakes became so popular that they were adopted as a true
"national specialty." Cod cakes are ideal fare for snacks (hot or cold) and
are featured at every Portuguese function, from the most sophisticated to
the humblest. If there is anything really ingrained in the Portuguese
palate, loved by everyone, this is it. Snobs may be somewhat derogatory
about cod cakes, afraid of admitting that they too love this "poor-man's
dish," but do not believe them. They probably eat them all the same, when
nobody is looking.
Cod cakes are sold at delicatessens, patisseries, roadside cafés,
tavernas -everywhere in Portugal. If you cannot find or do not like salted
cod, they are also very nice made with fresh cod.
10 ounces thick salted cod (see NOTE)
14 ounces floury (starchy) potatoes
1 small onion, very finely chopped
2 tablespoons finely chopped parsley
3 large eggs
Vegetable or canola oil for frying
1. Rinse the cod well, under the tap, to wash away some of the surface salt,
and place it in a roomy bowl, covering it with cold water. Change the water
4 to 5 times for a period of 12 hours (for very thin cuts) to 24 hours (for
thicker cuts). Before cooking taste a few strands to make sure it's not
overly salty, although it should retain some saltiness, or it will be too
2. Boil the potatoes (in their skins, for preference, so they do not absorb
water); peel them and mash or sieve. Set aside.
3. Meantime, simmer the cod in enough boiling water to cover it, until
tender (about 20 minutes). Drain, discard the skin and bones and flake it as
much as you can with your fingers, then with a fork, to reduce it to
threads. (The proper way of doing this is to place the flaked cod inside a
clean cloth, fold it and squeeze and pound the contents of the cloth with
your fists. In this way you will have mashed cod.)
4. Mix this mass with the mashed potatoes and add the eggs, one by one, and
then the onion and parsley. Taste for salt but you may not need to add any,
as the cod itself retains enough saltiness, in spite of being soaked and
boiled. (Avoid having cod cakes that are too salty). The mixture should be
quite stiff, enabling a spoon to stand up in it. If you find it excessively
dry, add one or two tablespoons of milk. Allow this to cool completely
before deep frying, as you would deep fry fish or chips.
5. With two tablespoons, shape the fishcakes like large eggs and place in
the hot oil (370°F/190°C), turning them three or four times to get nicely
browned all over. When cooked, lift them with a big fork or slotted spoon
and place them on kitchen paper, to absorb excess fat. Go on molding and
frying until you use up the mixture.
----- Original Message -----
Sent: Tuesday, May 25, 2004 2:38 AM
Subject: Scottish Shortbread cookies
Would you happen to have the recipe for the Scottish shortbread cookies like
the type Starbucks sells? I would really appreciate having the recipe.
Love the site, thanks in advance!
Scottish Shortbread Cookies
1 cup unsalted butter, softened
1/2 cup sugar
2-1/2 cups sifted flour
Cream butter and sugar until fluffy.
Add flour and mix thoroughly with hands.
To bake, preheat oven to 300° F.
Roll out dough 1/3 to 1/2-inch thick.
Cut into fancy shapes with small cookie cutters.
Place on ungreased cookie sheet.
Bake for 15-20 minutes. (The tops do not brown and
the size does not change.)
Store in airtight container. The buttery flavor intensifies
after about 2 days.
Makes Approximately 2 Dozen
Subject: Mystery Recipes
Date: Monday, May 24, 2004 6:41 PM
Dear Uncle Phaedrus,
My friend turned me onto your site. (She requested the Italian Cream Cake history
and authentic recipe using Crisco and a can of coconut.) I am really enjoying the
Anyway, I saw you were looking for recipes from Cafeteria chains. I have a few from
Piccadilly, as it is HQ'd in my hometown of Baton Rouge, LA. Here ya go!
Piccadilly Lemon Ice Box Pie
1 Box Jiffy Mix Yellow Cake Mix (bake as directed on box)
2 Tbs.p Granulated Sugar
1 1/2 C. Sugar
5 Tbls. Flour
1/2 tsp. Salt
2 1/4 C. Whole Milk
3 Egg Yolks (beaten)
1/3 C. Lemon Juice
1/2 tsp. Vanilla
8 oz Whipped Topping (Cool Whip)
To Prepare Crust:
Crumble cooled prepared cake and measure 2 cups of crumbs, pat crumbs lightly down
when measuring. Place crumbs in small bowl and mix in the sugar. Spray a none stick
spray in 9" pie pan and pat cake crumbs in pie pan along the sides and on the bottom.
Place pie crust in a preheated oven at 275 for 7 minutes. Watch crust carefully so
the crumbs will not scorch. This process will help to lightly set the crust. When done
remove and cool crust.
To Prepare Filling:
In a 2 quart sauce pan mix sugar, flour, salt and milk. While stirring constantly bring
ingredients to a low boil and cook for two or three minutes until filling becomes thick.
Remove pan from heat and add 1/2 cup of hot mixture to beaten egg yolks and whisk together.
Place filling back on stove at a low heat and slowly pour egg yolks into filling while
whisking together. Pour lemon juice and vanilla into filling and bring to a soft boil
and cook for two to three minutes longer. Using a whisk through out the cooking helps to
eliminate lumps. When filling is thick remove from heat and set aside to cool down. The
filling may be poured into the crust while still a little warm but not hot
Place pie in refrigerator for several hours to set and chill completely. When chilled,
top with whipped topping and sprinkle the two tablespoons of crumbled cake crumbs.
Fresh lemon zest may be added to garnish.
***Please note if you can not find Jiffy Cake mix, you can use a regular cake mix, but
you will have twice as much crust than you need. So make two pies!
Piccadilly's Pecan Delight Pie
3 Egg Whites (room temp,about 1/3 C)
1/4 tsp. Cream Tarter
1 tsp. Vanilla
3/4 C. Sugar
1/3 C. Pecans (chopped small, lightly roasted for crust)
1/4 C. Pecans (chopped medium, topping)
1/2 C. Ritz Crackers (chopped in fine pieces, lightly roasted for crust)
12 oz Whipped Topping (Cool-Whip)
In a preheated oven at 350ºF place 1/3 C pecans and Ritz crackers for 5 minutes.
You want to lightly roast the nuts and crackers. Watch them carefully so they do
not burn. The crackers and nuts should be a light golden in color. Remove from
oven when golden and place on paper towel until cool.
Add vanilla and cream of tarter to egg whites and beat until stiff. Slowly add
sugar and continue to beat egg whites until very stiff, peaks form and sugar is
dissolved. Fold in 1/3 C pecans and Ritz crackers.
Place in a 10" pie pan that has been lightly sprayed with a non stick baking spray.
Spread the meringue to the sides and cover the bottom of pan. The meringue will be
about 1" - 1 1/8" thick layer in the pie pan. Hollow out a little hole in the middle
of the bottom of the meringue the size of half a dime, this will help with a even
baking of the shell. If you have any meringue left make little nest bake the same
manor and fill with leftover pudding or fruits.
Place in a preheated oven at 275ºF for 1 hour. Check shell, the meringue should not
scorch, it will turn light tan in color. Turn oven off and let shell dry in the oven
for another hour. Remove shell and cool. When shell is cool place the whipped topping
in the shell and sprinkle with 1/4 C. broken pecans. Place in refrigerator to completely
chill before serving. Meringue's will whip fluffier and be fuller when prepared at low
Piccadilly Carrot Souffle
This is one of Piccadilly's most often-requested recipes.
3 1/2 lbs. peeled carrots
1 1/2 lbs. sugar
1 tbl. baking powder
1 tbl. vanilla
1/4 cup flour
1/2 lb. Margarine
1. Steam or boil carrots until extra soft. Drain well.
2. While carrots are warm, add sugar, baking powder and vanilla.
3. Whip with mixer until smooth.
4. Add flour and mix well.
5. Whip eggs and add to flour mixture, blend well.
6. Add softened margarine to mixture and blend well.
7. Pour mixture into baking dish about half full as the souffle will rise.
8. Bake in 350-degree oven about 1 hour or until top is a light golden brown.
9. Sprinkle lightly with powdered sugar over top before serving.