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----- Original Message -----
From: Dona
To: phaedrus@hungrybrowser.com
Sent: Monday, March 15, 2010 8:58 PM
Subject: Alpine Bakery in Washington Heights, New York
> Dear Phaedrus, I am looking for recipes that were used by the Alpine
> Bakery on Broadway in the Washington Heights area of Manhattan. We lived
> in that area in 1979 to 1981. Alpine Bakery made fantastic baked goods
> but we particularly liked were the bran muffins and the corn muffins.
> They were baked to overflowing in the muffin cups and were absolutely
> delicious. Unfortunately they closed their doors many years ago but I can
> hardly believe that their recipes died with them. I was hoping you could
> help locate the recipes or maybe one of the children of the bakers? I
> think the muffins are worth reviving! I don't know if you can help me,
> but if you can please try. I have looked online and although there is an
> Alpine Bakery in New Jersey, I don't think it has anything to do with the
> bakery in Washington Heights. I am writing from the Seattle area. Thanks
> you for your time and interest and I'll keep looking. If I find something
> I'll let you know. Sincerely, Dona
Hello Dona,
Sorry, there are a few reminisces about this bakery on the web, but no recipes
at all, as far as I can find.
Phaed
----- Original Message -----
From: Judie
To: phaedrus@hungrybrowser.com
Sent: Thursday, March 18, 2010 3:28 PM
Subject: Recipe Request
I used to eat this every Sunday at Bill Knapp - just couldn't get enough of it.
Broiled Scrod with almonds - is there a recipe for it anywhere?
Judie
Hello Judie,
Sorry, no luck with the Bill Knapp's recipe or a copycat. There is another broiled scrod
recipe here: 4/2/12.
Phaed
Update - see: Bill Knapp's Tips.
----- Original Message -----
From: Robert
To: phaedrus@hungrybrowser.com
Sent: Friday, March 19, 2010 2:59 PM
Subject: Chicken and Mushrooms from Gallatin's
Some years ago Gallatin's Restaurant in Monterey, California, served a
chicken and mushroom dish like no other I have ever had. I believe it was
called Chicken Gallatin. The dish was served in a thick cream sauce, the
sauce being pinkish in color (I don't think from tomatoes), but the flavor
was outstanding! It's been so many years since I had this dish, my memory is
hazy on all but the fact it contained chicken, mushrooms and the thick sauce.
Gallatin's closed in 1980, I believe, followed by several other owners then
was empty until recently it re-opened as Stokes Adobe Restaurant.
I have never found a hint to this recipe; can you be of any help?
Robert
North Carolina
Hello Robert,
Sorry, I had no success.
Phaed
Gallatin's Chicken & Mushrooms
From the description, this appears to be a version of Chicken in Rose Sauce.
There are many variations of this classic recipe. I’ve included one below.
Timm in Oregon
Chicken in Rose Sauce
Ingredients:
4 chicken breast halves, boneless and skinless
4 tablespoons butter, divided
2 tablespoons flour
3/4 cup chicken broth
1/2 cup rose wine
1/4 cup green onion, thinly sliced
1 cup mushrooms, sliced or more to taste
10 ounce package frozen artichoke hearts, cooked according to package directions;
or 14 ounce can artichoke hearts packed in water
Instructions:
Melt 2 tablespoons of butter in baking pan; add the chicken breasts and bake
at 350F degrees for 30 minutes. Melt the remaining butter in a saucepan;
add the flour and cook briefly while stirring. Add the chicken broth and wine
while stirring constantly until the sauce is thick and smooth.
Remove chicken breasts from oven, turn, and cover each with sliced mushrooms,
green onion and artichokes. Pour the sauce over all and bake for 30 minutes or
until tender.
----- Original Message -----
From: Tracy
To: phaedrus@hungrybrowser.com
Sent: Wednesday, March 24, 2010 6:47 PM
Subject: potato recipe
Dear Phaedrus,
I'm looking for a recipe for battered, fried potatoes. In Nevada, we had
home town fast food places that had what were called piccadillys. They were
small chunks of potatoes, covered with a batter of some type and deep fried.
I think I've heard them called English potatoes.
Does anyone have a recipe.
Thank you,
Tracy
Hello Tracy,
I'm not sure what you mean here. I cannot find any recipe for "piccadillys"
that is fried potatoes, and the only "English potatoes" recipe that I can find
is boiled potatoes.
If you'll give me the names of some of those Nevada home town fast food places,
I'll try to find something about them that way.
I have eaten battered and fried "potato wedges" at fast food chicken places.
Basically, they just use the same batter that they use for their chicken. They
cut each large potato into quarters lengthwise, coat them with the fried chicken
batter, and deep fry them.
There's a recipe for spicy potato wedges below, or use a fried chicken batter recipe.
Phaed
Spicy Fried Potato Wedges
1 twelve-oz can of beer
1-1/2 cups flour
2 tsp salt
1 tsp black pepper
2 tsp paprika
Pour beer in large bowl. Sift flour and seasoning over beer and whisk thoroughly.
Allow batter to sit for at least 30 minutes.
Cut Russet potatoes into wedges lengthwise. Wash in very cold water. Drain and dry
thoroughly with kitchen towels.
Heat 4 inches of canola, corn or vegetable oil in a deep pot to 375 degrees.
Dip wedges into batter, allow excess to drip and fry in small batches.
Fry until golden brown. Drain on plain, brown paper grocery bags and keep warm on
a baking sheet in an oven preheated to 250 until all are done.
----------------------------------------------------------------------------
From the description, these appear to be dish found in English and Irish pubs.
Below are two examples.
Timm in Oregon
Battered Pub Potatoes
Ingredients:
2 large baking potatoes
1-3/4 cups self-raising flour
1 teaspoons bicarbonate of soda
1-1/3 cups water
1 teaspoons white wine vinegar
1/4 cup ale
1 tablespoon ginger, minced
For Frying
Beef dripping for frying
50g plain flour
For Serving:
3 sprigs onions, finely chopped
Sea salt to taste
Malt vinegar
Instructions:
Peel the potatoes and either thinly slice, wedge or cube and cook in
boiling water until just tender, about 5 to 7 minutes. Drain and pat
dry with a cloth. Do not over-cook.
Sieve the flour and bicarbonate of soda into a bowl. Make a well in the
centre and pour in the water, vinegar and ale. Sprinkle in the ginger and
stir the batter until smooth.
Heat the beef dripping in a deep sided frying pan; the melted fat should
reach a depth of about 1-1/2 inches. Dip the cooked potato slices in the
flour and then coat with the batter.
Fry the potatoes, in batches, until crisp and golden. Drain on absorbent
kitchen paper.
Scatter over the spring onions and sea salt before serving and drizzle with
malt vinegar.
---------------------------
English Potato Scallops
Ingredients:
1-3/4 cups plain flour
1 teaspoon sea salt
2 medium eggs, separated
3/4 cups lager
2 pounds potatoes, peeled and cut into slices, thin wedges or thin cubes
1 teaspoon cream of tartar
Oil for deep fat frying
Sea salt to taste
Garlic Mayonnaise for serving
Instructions:
Sift the flour and 1 teaspoon salt into a bowl. Make a well in the centre,
add the egg yolks and lager; whisk until smooth.
Heat the oil in a deep fat fryer to 350F degrees
Just before cooking, place the egg whites and the cream of tartar in a clean
bowl and whisk until foamy and stiff. Fold into the batter. Mix the potatoes
into the batter, stirring gently until well coated.
Fry the potatoes, in batches of 7 to 9 slices at a time, for 4 to 5 minutes.
Adjust the heat so that the coating doesn't brown too much before the potatoes
have cooked. Drain on kitchen paper, sprinkle with sea salt and serve immediately
with garlic mayonnaise.
----- Original Message -----
From: Frankie
To: phaedrus@hungrybrowser.com
Sent: Wednesday, March 24, 2010 8:42 AM
Subject: apricot pie recipe
Good Morning,
I am looking for a single crust apricot recipe and was topped with whipping cream.
It doesn't have pieces of apricot ( I guess more like pureed) Reminded me of
Lemon pie only with Apricot flavor
Thank you
Frankie
Hi Frankie,
Sorry, I had no success locating an apricot pie recipe that fits your description.
Phaed
Hi Phaedrus, Jim in Oklahoma here,,,someone was looking for an Apricot Pie recipe,
this was my Mom's, not exactly as described, but real good.
APRICOT CREAM PIE
Makes 1 Pie
1 pkg. dried Apricots
Water as needed.
1 cup Sugar
Cream Filling
2 Tbs. Butter
2 cups Milk
2 cups Sugar
2 Tbs. Flour
1/4 tsp. Salt
3 Egg Yolks, beaten
1 tsp. Vanilla
1 baked 9-inch Pie Crust
MERINGUE:
3 Egg Whites, beaten stiff
6 Tbs. Sugar
1. Cover the dried apricots with water by 1/4-inch. Add the sugar, and cook over
medium heat until tender. Set aside to cool. When cooled, puree and set aside.
2. Using a double boiler, melt the butter, then add the milk, sugar, flour, and
the salt. Cook over medium heat, stirring constantly, for 10 minutes. Stir a small
amount of the hot mix to temper the beaten egg yolks. Add the egg yolks to the mixture
and cook until the mixture thickened. Remove from heat.Beat the egg whites until they
have stiff peaks. Add the sugar gradually, while beating constantly.
3. Pour the cream filling mixture into the baked pie crust. Pour the pureed apricots
over the cream filling, and cover the top with the egg whites. Bake in a 350F. oven
for 15 minutes or until the meringue is browned.
One of my aunts use to fold the apricots and cream mixture together before adding
the meringue.
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