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----- Original Message -----
From: Regina
To: phaedrus@hungrybrowser.com
Sent: Saturday, September 11, 2010 6:30 PM
Subject: Request for Lost Recipe
I use to worked in Washington D.C. on 13th and K street. We ate lunch many times
at Blacky's House of Beef across the street. There was more than one location,
some were called steak houses. They had the best cheese cake. It was very tall
and not dense like New York cheesecake. It had a pineapple covering. I would
like to know where they buy them or how to make it. It was so different and excellent.
Regina
Hello Regina,
Wish I could help, but there does not appear to be a recipe or a copycat recipe available for this,
nor any information about it's origin. Sorry.
Phaed
----- Original Message -----
From: Doug
To: phaedrus@hungrybrowser.com
Sent: Tuesday, September 14, 2010 5:17 AM
Subject: Bill Knapps Recipes
Uncle Phaedrus,
Delighted to find a great collection of Bill Knapp's recipes on your website.
But, alas, so disappointed that the one dish from Knapp's I cherished the most
was missing .. that being the delicious pan seared sea scallops . They were oh
so simple , delightful and mouth watering. As a youngster our family would gather
at Bill Knapp's every Sunday where I would always order these wonderful buttery
sea scallops - never found any to compare anywhere..
Is there any chance that the recipe could be sought out by the famous food detective
Uncle Phaedrus?
Hope you can,
Pamela
Texas
(A homesick Buckeye)
Hi Pamela,
Sorry, I had no success locating a recipe for Bill Knapp's Seared Sea Scallops.
I'll post this on the site. Maybe a reader can help.
Phaed
Timm sent this recipe:
I have never dined at a Bill Knapp restaurant but I have talked to people who have.
Apparently some restaurant chefs added their own flair to the scallops but the basic
recipe was butter fried scallops. I’ve been told that the recipe I use for scallops
(minus the wine) reminds people of the Bill Knapp scallops. Whether you use bay or
sea scallops, make sure they have not been treated with any kinds of chemicals.
Timm in Oregon
Butter Fried Sea Scallops
Ingredients:
1 pound untreated, fresh sea scallops, rinsed and abductor muscle removed
2 tablespoon butter
2 sprigs fresh thyme
Sea salt to taste
Black pepper, freshly ground to taste
1/4 to 1/2 cup dry white wine, optional
Instructions:
Make sure the scallops are not treated with any chemical such as sodium tripolyphosphate;
a solution used to help scallops retain moisture when frozen. Treated scallops become
very difficult to cook correctly and they are impossible to sear properly.
Set a pan on the stove over medium-high heat; add the butter to melt. Pull the thyme
leaves off the sprig and toss them in with the butter; as the pan heats up, the flavor
of the thyme will infuse into the butter.
Swirl the butter around the pan to coat. Place the scallops in the pan leaving space
between; do not crowd. Do not move the scallops around until you flip them; this will
help them develop a nice crust. Leave the heat on medium-high the entire time the
scallops are cooking.
Sprinkle with sea salt and freshly cracked black pepper and cook for 2 to 3 minutes.
When they develop a handsome brown crust on the bottom, flip them over gently with a
pair of tongs and continue cooking for 1 to 2 minutes on this side
Pour in the white wine; the wine will bubble and let off a bit of steam. Cook for
just minute and then turn the heat off. Leave the pan on the burner for another
3 to 4 minutes.
The residual heat from the pan will finish cooking the scallops without overcooking them.
During this time, a lot of the wine should evaporate.
Final cooking time is going to depend on how large your scallops are the bigger they
are, the longer it takes. When you press on a cooked sea scallop with your finger,
it should feel relatively solid, not spongy. If you cut into one, it should be opaque,
but still very moist throughout.
Note: If using smaller bay scallops adjust the cooking time accordingly.
----- Original Message -----
From: Paula
To: phaedrus@hungrybrowser.com
Sent: Tuesday, September 14, 2010 7:26 PM
Subject: Kraft Miracle French Clone Recipe?
Good Evening Phaedrus:
I am looking for a clone recipe for Kraft's Miracle French Salad Dressing.
Kraft has discontinued this item and I was told they would only bring it
back if enough people requested it. I hope someone has a recipe that tastes
close to the original. This dressing has been gone for some time so perhaps
an older person will remember the flavor and cloned it. Love your site - read
it all the time. Thank you in advance, and anyone else who can help me.
Paula
Hello Paula,
Sorry, no luck. There are unfulfilled requests on Internet message boards for
this dating back at least 6 years. That's a very good indication that no one
has been able to create a copycat recipe for this. I did find some suggestions
on the boards, including the two recipes below. Try Kraft Catalina Dressing -
it's said to be similar. Also, try "Kraft Lite Done Right dressing" and
"Marzetti's Sundried Tomato Vinagrette". Both are said to be similar.
Phaed
RED FRENCH SALAD DRESSING
2 cups ketchup
1 1/2 cups vegetable oil
1 1/2 cups sugar
1 large onion, grated very fine
3 tsp. vinegar
1 tsp. salt
Blend together in blender. Store in refrigerator.
-----------------------------------------------------
French Dressing Mix
1 c. sugar
4 t. paprika
2 T. dry mustard
2 t. salt
1/2 t. onion powder
Measure all ingredients into a Ziploc bag; shake well. (transfer to vacuum
seal bag and store up to a year, if desired.)
To Use:
Combine 1/4 mix with:
3/4 c. vegetable or canola oil
6 T. catsup
1/4 c. white vinegar
Combine in blender and whip for 40 seconds, or until well blended. Chill.
Timm sent this recipe:
Several years ago I found the following recipe on the Internet.
Timm in Oregon
Kraft Miracle French Dressing Clone
Ingredients:
1/2 teaspoon unflavored gelatin
1 tablespoon cold water
1/4 teaspoon boiling water
1/2 cup tomato juice
3 to 4 tablespoons vinegar
1 tablespoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon plain salt
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder
Dash black pepper
Instructions:
Dissolve the gelatin in cold water, stirring well. Add boiling water;
stir the gelatin and set aside.
Combine the remaining ingredients in container of electric blender;
process on low speed. Add the gelatin mixture; continue to process
until smooth, about 1 minute. Chill thoroughly. Stir well before serving.
Yield: about 1 cup.
Here's good news if you have a Kroger's Supermarket nearby:
I have noticed that many people have requested a clone for Kraft Miracle French Dressing.
Some have mentioned that Kraft Catalina dressing is similar. I think a dressing put out by
Kroger Stores called California French is as close as it gets to Kraft Miracle French Dressing.
Regards, Scott
----- Original Message -----
From: Kevin
To: phaedrus@hungrybrowser.com
Sent: Tuesday, September 14, 2010 9:20 PM
Subject: Recipe?
Dear Uncle Phaedrus,
20 years ago, I went to a bakery in Austin, it was called La Galette.
it was an amazing little french pastry shop, run by a man named jean
and his wife. they had the most fantastic Quiche, it contained Garlic,
dry mustard, eggs, milk..and other items. La Galette closed down 2 years
later and i never asked their recipe. If it helps you locate La Galette,
its motto was something like "The little corner bakery, thats not on a corner"
Try and do what you can!
Kevin
Hello Kevin,
Sorry, I cannot find any mention at all of La Galette in Austin, TX. 20 years
is pre-internet for most places, so that's one reason why.
Phaed
----- Original Message -----
From: rhonda
To: phaedrus@hungrybrowser.com
Sent: Tuesday, September 14, 2010 2:25 PM
Subject: recipes
Hi. My name is Rhonda. I used to work at Morrison's Cafeteria in Columbus, MS.
I am looking for their recipe for Vegetable Lasagna. It had zucchini, yellow
squash, green beans, mushrooms, carrots & tomatoes in it.(I believe...)
Hi Rhonda,
Update: See here: Morrison's Garden Lasagna
I have an older version of the Morrison's Kitchen manual that was sent to me by a former Morrison's employee. It's an older version, with some pages missing,
and it does not have a vegetable lasagna recipe, nor was I able to find that recipe on the web. I also checked with another former Morrison's person, who
said it was not in his more recent Morrison's manual. He says it may have been the creation of the individual Morrison's store. If so, it would be very difficult
to obtain the recipe. Sorry.
Phaed
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