Sent: Monday, September 09, 2013 5:53 PM
Subject: Looking for a recipe for bosna
I'm looking for a common Salzburg, Austria street food called a bosna. It's a sausage, similar to a bratwurst, but with slightly different seasonings.
I'm not looking for preparation (condiments, etc) but what goes into the sausage itself. I cannot seem to find it online anywhere.
It appears that no one has been able to find the recipe that you seek. Lots of people have searched. See: The Ingredient Store
There are photos of the sandwich here: Foter.com
I had no success with a recipe. Part of the reason that it’s hard to find is that each maker of the sausage has his own recipe.
There does not appear to be just one single recipe, although it is basically a bratwurst, but with additional spices.
Bosna is both the name of the sausage and the name of the sandwich. The sandwich itself is similar to an American hot dog,
consisting of two sausages with condiments and spices between two pieces of bread. The sausage may also be called “bosnan” or
“bosnawurst”. Even though the name ”bosna” sounds similar to "Bosnia", it seems to have nothing to do with the country of Bosnia.
Bosnas are supposed to have originated in Salzburg, although Linz appears to have a claim as well. According to one site, the
original name of the sausage was “nadanitza”, but the name was changed because it was difficult to say. The sandwich itself is
flavored with mustard, roasted onions, and spices over and above the spices that are in the sausage, and the unique flavor of the
sandwich owes as much to these spices (which may include curry) as to the spices in the sausage itself. See:
1949, in front of the Augustiner Brewery, the Bulgarian Zanko Todoroff offered the first oven roasted ‘Nadanitza’ for sale.
The success was so immense, that soon afterwards he moved into Getreidegasse and opened the still existing “Balkan Grill”.
And because for many “Nadanitza” was a tongue-twister, he renamed this sausage speciality into Bosna.
I looked for a “nadanitza” recipe, with no success.
...the type of bratwurst sausage types used in a bosna are also called bosnas or bosnawurst. These sausages are made from
pork and veal, and the blend of spices, though varied, tends to lean toward the citrus side. Common flavors in bosnawurst
include lemon zest, marjoram, and coriander.
These are more quotes from various message boards and blogs:
In Western Austria, the Bosna is a typical snack: a piece of crunchy white bread with a sausage, roasted onions, curry and
mustard - not dissimilar to the American hotdog.
It originated in Salzburg and consists of two bratwursts, onions, mustard and a sprinkling of spices on a white bun.
I lived in Salzburg for a year while attending school there.... I so fondly remember midnight runs to the bosna stand for
a spicy sausage treat....My husband (native to Salzburg) would also like to recreate this sausage.....We have experimented
with a mixture of ground turkey, ground pork, parsley, garlic powder and cumin.... we barbeque this mixture either in the
shape of a burger or sausage....We make a mix of mayo, mustard and curry powder...this with fresh diced onions on a bun or
pita bread make for a pretty close cousin to the bosna.
Sent: Wednesday, September 11, 2013 11:31 PM
Subject: Lost Green Bean Recipe
Around the time of my senior year of high school (2007), my mother’s Parkinson’s disease was making it harder and harder to cook.
Some of her friends from church went to a company called Let’s Dish in my hometown of St. Louis and prepared many weeks’ worth
of frozen meals for us. Our favorite side dish was a green bean recipe, and the beans were covered in an amazing orange sauce.
I’m fairly certain that it contained garlic and I vaguely recall that it may have been a ginger sauce, but it was almost like a glaze.
I have searched for it online, but it seems that the company no longer operates in St. Louis, and I haven’t seen anything similar in
the other store locations. The orange glaze was the distinct feature, and I haven’t seen anything like it in another recipe.
The glaze was thicker and more brightly colored than I’ve seen in other recipes. My mother’s memory isn’t what it once was,
but I feel certain that she would remember this recipe if I could prepare it for her again. I would be eternally grateful if you
could help me revive this recipe.
I wasn’t familiar with “Let’s Dish”, and many of my readers may not know of it, so lets talk about it first. This chain was founded
in Minnesota in 2003, and is based in Minneapolis. They have multiple locations in Minnesota, Maryland, and Virginia. I guess the
St. Louis store didn’t fare well. They call themselves “retail meal preparation stores”. Their core idea is to be a sort of
“kitchen away from home.” They provide you with a recipe, ingredients, use of a kitchen work station, and probably personal assistance.
You prepare and cook the dishes. You use their recipe, although you can tweak the dish a bit to your own preference. Then, I assume,
they have a method of quickly freezing the food. You take it home, put it in your freezer, and then heat it up when you are ready
to serve it. If you don’t have the time, or don’t want to do the cooking yourself, you can place an order ahead of time, and they
will prepare the dishes for you. They have a website at: Let's Dish!, and a Facebook page here: Let's Dish Fan.
The best part of the idea might be that you don’t have to clean up after yourself. The dishes pictured on their Facebook page look really good.
I searched the web for any green bean recipe with a connection to “Let’s Dish”, but I did not find one. It might help to know exactly what
“Let’s Dish” called this green bean dish. I didn’t come across any recipes that said they were from “Let’s Dish”, but I didn’t really look
for any other than the green beans. The name “Let’s Dish” is apparently not trademarked, because there are various blogs, websites, and
perhaps even a TV show called “Let’s Dish.” Some of those sites have green bean recipes, but none fit your description of the orange sauce.
Here’s one: Let's Dish Recipe Blog
It’s not clear from what I’ve read about them, but I suppose that, after you prepare your dish at “Let’s Dish”, you are allowed to take a printed
copy of their recipes that you used with you. Since I haven’t tasted the green bean dish from “Let’s Dish” and since I don’t have the exact name
of it, I could not recommend a recipe from another source as being similar.
Your best bet is probably to e-mail them, describe the dish, and ask them for the recipe. You can e-mail whichever store is nearest to you from
their website here: Contact Let's Dish
You could also post your request on their Facebook page. I’d try that first - Let's Dish on Facebook
It will be interesting to see how this business’ core concept fares over time. Do a lot of people really want to pay to go and cook a dish
in a Let's Dish's kitchen, using Let's Dish's ingredients and Let's Dish's recipe? It would be handy if you want to prepare a lot of frozen meals
in advance, or if you need a dish to take to something like a pot luck dinner. It might be a great way for a novice to learn how to cook.
If someone has to prepare an important dinner and they are not particularly good in the kitchen, they might want to take this route.
While I don't seem to have the Let's Dish recipe in my files I thought Gina may like to try the recipe I use.
Timm in Oregon.
Green Beans with Orange and Ginger
1 tablespoon plus 1/4 teaspoon kosher salt, divided
2 pounds green beans
2 teaspoons freshly grated orange zest, from about 1 orange
1 tablespoon orange juice, freshly squeezed
2 teaspoons honey
1-1/2 tablespoons extra virgin olive oil
1 large shallot, minced
2 teaspoons ginger root, peeled and finely grated
Black pepper, freshly ground to taste
Place a large pot of water on to boil. Add 1 tablespoon salt to the water. Trim stem end off of the green beans.
Prepare an ice bath by filling a large bowl with a generous amount of ice and cold water. Boil the green beans until
crisp tender, about 3 to 4 minutes. Drain the beans and transfer to the ice bath; when cooled, drain again.
Stir together orange zest, orange juice and honey in a small bowl.
Heat the oil in a large skillet over medium heat. Add the shallot and cook while stirring until just softened and
starting to brown very slightly, about 1 to 2 minutes. Stir in the ginger and cook while stirring until fragrant,
about 30 seconds. Add the green beans and zest mixture; cook while tossing to combine until the beans are heated through,
about 3 to 5 minutes and then season with the remaining 1/4 teaspoon salt and lots of pepper to taste.
Note: One small clove of minced garlic can be added when adding the shallot.
I thought I had another recipe so I search my older files and found this one.
Timm in Oregon
Orange Marmalade Glazed Green Beans
2 pounds green beans, stems and ends trimmed
1 tablespoon salt for boiling water
3 to 4 tablespoons orange marmalade
1 large shallot, minced
1 garlic clove, minced
2 teaspoons ginger root, peeled and finely grated
Kosher salt to taste
Black pepper, freshly ground to taste
Place a large pot of water with 1 tablespoon of salt added to boil. Prepare an ice bath by filling a large bowl with ice and
cold water. Boil the trimmed green beans until crisp tender, about 3 to 4 minutes. Drain the beans and transfer to the ice bath;
when cooled, drain again.
Heat the oil in a large skillet over medium heat. Add the shallot and garlic; cook while stirring until just softened and
turning translucent, about 1 to 2 minutes. Stir in the ginger and cook while stirring until fragrant, about 30 seconds and
then stir in the marmalade and cook for 1 to 2 minutes. Add the green beans and cook, while tossing to combine, until the
beans are heated through and thoroughly covered in glaze, about 3 to 5 minutes; then season with the salt and pepper to taste.
Sent: Sunday, September 08, 2013 5:58 PM
Subject: Looking for Carrot Cake
I am looking for the recipe for the carrot cake that was served at The
Denver Tea Room in the Denver Dry Goods store in the 1950's through the
1970's here in Denver, Colorado.
The cake was dense with carrots, raisins, black walnuts, and I believe
pineapple, but perhaps not. In any event, it also had the best cream cheese
The store has not been there for many years and the Tea Room closed in
the 1970's. They were also very famous for their Chicken Ala King. This
might provide another frame of reference.
Let me know if you have any questions. Happy hunting!
I had no success locating the carrot cake recipe, although the chicken a la
king recipe and a few others are on these sites:
There is a chance that the recipe might be in this cookbook, which consists
of recipes from The Rocky Mountain News recipe column, However, I do not
know for sure that it is in there:
Fred Batchelor, who was the head chef at the old Denver Tea Room, is now
Culinary Director and Executive Chef at the Springwood Retirement Campus in
Arvada. You might have some success by trying to contact him there. See:
There is, as you probably know, a new "Denver Tea Room" on Colfax,
apparently no relation to the one that was in the Denver Dry Goods Store:
The Denver Tea Room
Sent: Thursday, September 12, 2013 4:59 PM
Subject: Oregon farms carrot cake recipe
please send to me
I had no success locating the Oregon Farms recipe. There are recipes on these sites that people have said are similar or better: