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----- Original Message -----
From: Gary
To: phaedrus@hungrybrowser.com
Sent: Sunday, August 30, 2009 8:32 PM
Subject: Cavender's Greek Seasoning
Dear Uncle Phaedrus,
I am a chef and one of the seasonings that I use all the time is Cavender's Greek Seasoning.
I have found other recipes for Greek seasonings, but nothing can compare to the taste of Cavender's.
The bottle lists the ingredients but it is the elusive "5 other spices" that has had stumped me
for awhile. I am assuming cinnamon and nutmeg are two of these. Can you please help me? Thanks!
Gary
Hello Gary,
Well, the recipe for Cavender's is, of course, a secret. No one outside Cavender's has it.
Even if you managed to obtain a copy of the actual recipe, it would be in pounds of ingredients,
and not very useful for making small quantities.
So, a copycat is the best that you can expect to find. Below are two recipes that claim to be
copycats for Cavender's. I tend to favor the first one. I don't taste rosemary in Cavender's.
These are probably not perfect copies, but perhaps they'll give you a starting point for your
own experimentation.
Phaed
Greek Seasoning Clone
Source: Southern Living 1992
Yield: 1/4 cup
2 teaspoons salt
2 teaspoons dried oregano
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon beef bouillon granules, (or pareve bouillon)
1 teaspoon parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients, and store in an airtight container. Serve with steaks, chicken,
or fish.
------------------------------------
substitute - Cavender's Greek Seasoning
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons dried basil
2 teaspoons dried Greek oregano
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary
1/2 teaspoon ground thyme
2 teaspoons garlic powder
1 teaspoon dried dill
1 teaspoon dried marjoram
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Mix together.
Keeps for 1 year.
----- Original Message -----
From: Jim
To: phaedrus
Sent: Saturday, August 29, 2009 10:59 AM
Subject: home made curry powder recipe
Appreciate condiments that would make up a good homemade recipe rather than the bottle
on the shelf in the super market. Thanks again, Jim
Hello Jim,
There's one below, but also see these sites:
Curry Powder
Homemade Curry
Powder
Phaed
Homemade Curry Powder
4 1/2 tsp. ground coriander
2 tsp. ground turmeric
1 1/4 tsp. cumin seed
1/2 to 1 tsp. whole black peppercorns
1/2 to 1 tsp. crushed red pepper
1/2 tsp. whole cardamon seed (without pods)
1/2 inch stick cinnamon
1/4 tsp. whole cloves
1/4 tsp. ground ginger
In a blender container place coriander, turmeric, cumin seed, peppercorns, red pepper,
cardamom seed, cinnamon, cloves, and ginger. Cover and blend for 1 to 2 minutes or until
mixture is a fine powder. Store spice mixture in an airtight container in a cool, dry place.
Makes about 1/4 cup curry powder.
----- Original Message -----
From: PJ
To: phaedrus@hungrybrowser.com
Sent: Tuesday, August 25, 2009 10:29 PM
Subject: asian sesame balls
hello....you ARE the one to come to when helping to find a long lost food love, so, here
i am on a search, hoping you can help. about 15 years +, ago, i ate at an asian (chinese
probably) restaurant and had an interesting dessert. it was like a sweet potato doughnut
in a sweet glaze with sesame seeds. it wasn't one of those "fake" chinese donuts you see
at some buffets, which are deep fried canned buttermilk biscuits rolled in sugar. these,
that i write about, were light, puffed balls, slightly orange in color, kind of like a
greek honeyball (loukoumadis) but made with sweet potato. can you help me manifest this
food memory to something more tangible? i owe you big time if you can! thanks for always
helping everybody on this wonderful site!! thanks again, PJ, cleveland ohio
Hi PJ,
See the recipe below and these sites:
Deep-Fried
Sesame Balls
Hopei Stuffed Sesame Balls
Jin Dui
Sesame Balls
Phaed
Sesame Balls (Jin Dui)
Ingredients
6 ounces sweet potatoes
10 ounces red bean paste (Can be found in Asian groceries, canned)
1 1/2 cup glutinous rice flour
1/3 cup all-purpose flour
2/3 cup white sesame seeds
2 tablespoons sugar
1/2 cup hot water
Directions:
Peel sweet potatoes and boil until tender, then mash them. Sift the rice flour and
plain flour together, then blend with the sugar and mashed sweet potato. Knead mixture
well and sprinkle in the hot water.
Knead dough into small balls and roll each ball into a round, flat shape.
Spoon on some red bean paste and knead back into balls. Coat balls with cold water,
then roll thoroughly in sesame seeds.
Deep fry on low heat until balls are golden and swollen. Drain and serve.
Number of Servings: 20
Saman Platalesi (Turkish French Fries)
Potatoes, peeled
Oil
Yogurt
Garlic cloves
Salt
Water
Butter
Cayenne pepper
All ingredient quantities are subject to taste. Mix yogurt with enough water to make it runny
Add garlic which has been crushed with salt. Set aside. Cut peeled potatoes very thin to
resemble matchsticks. Fry the sticks in a small amount of oil. Drain, then set on platter.
Melt butter, add cayenne pepper and mix together. Pour yogurt mixture over french fries.
Add melted butter mixture over all.
From: "Christine"
To: phaedrus@hungrybrowser.com
Subject: A meatloaf recipe to share
Date: Tuesday, August 25, 2009 10:09 PM
Hi, I just discovered your website today ;) Fantastic! I luvvv to cook and often tweak
recipes to suit the tastes of my family.
When my husband and I were newlyweds, I experimented with various meatloaf recipes to add
to our family dinner recipes. This meatloaf and potatoes Anna make a wonderful family supper
that won't break the budget.
Hamburger Meatloaf
Preheat oven to 400 degrees F.
2 lbs ground beef (I use 1 lb 93% lean and 1 lb 88% lean) (see Note below)
1 egg
1 Cup fresh bread crumbs; white or wheat bread according to your taste (about 3 slices of bread;
I tear the bread into pieces, then put them in my food processor to make crumbs)
1 Tbsp Worcestershire sauce
3 Tbsp A1 sauce, plus extra to glaze top of meatloaf
Place all ingredients in a large bowl. Mix together with your hands just until everything is
well-combined. I put deli-style plastic gloves on my hands to keep my hands clean while making
this. Make a free-form loaf. I mold the meat in a bread pan, then turn the pan over to remove
the shaped mixture. Spread a thin layer of A1 sauce on the top (don't use to much sauce; it
will burn) Use your broiler pan to make this meatloaf (I use the pan that came with my stove).
First, bring a kettle of water to the boil. You will need enough water to fill the bottom of
the broiler pan with 1" of water. Place a piece of aluminium foil (large enough for the meatloaf)
on the slotted top of the pan; run your fingers over the foil to make vents where the slots are.
Pour boiling water up to 1" in the bottom of the pan. Replace the top of the pan, the put the
meatloaf on the foil. Carefully place pan into the oven.
Bake meatloaf about 1 hour until meatloaf has no pink inside (don't overcook). Remove from oven
and cool about 10 minutes before slicing.
4-6 servings
Note: I use a mixture of ground beef of the top 2 lean percentages. This makes a meatloaf that
isn't too dry or greasy. Using ground beef with more fat will shrink the mixture and cause a
misshapen loaf because the fat melts during cooking.
Baking a "free-form" meatloaf (my mom used a bread pan) allows the fat to drain off and browns
the meat more evenly. The water in the bottom of the broiler pan prevents the draining fat from
burning and setting off the smoke alarm! It also keeps the meatloaf moist.
I make potatoes Anna with our meatloaf supper; it cooks at the same temperature in the oven.
Potatoes Anna
Grease a 2 qt shallow casserole dish that has a lid (I have a Pyrex dish and lid). Preheat oven
to 400 degrees F.
2 lbs Yukon Gold or white potatoes (not russet potatoes), very thinly sliced (I use a mandoline
to slice)
1/2 Cup firm margarine or unsalted butter, cut into small pieces (about pea-size)
salt and freshly ground pepper to taste
garlic powder (optional)
Starting from the center of the casserole dish, arrange slices of potato to just cover the bottom
(about 1/3 of potato slices). Dot with margarine or butter (about 2 tablespoons) and sprinkle with
salt and freshly-ground pepper. If using garlic powder, add sparingly on top of this layer.
Add another layer of potato slices (just enough to cover the first layer) starting again from
the center. Dot with about 2 tablespoons margarine and sprinkle with salt, pepper and garlic powder.
Add the last layer of potatoes; dot with the remaining margarine and season with salt, pepper and
garlic powder.
Bake the potatoes for 45 minutes, covered with the lid for the casserole dish. Remove lid and bake
another 10-15 minutes to brown the top. The potatoes are done when a knife can be easily inserted
into the center.
6 servings
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