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Secret Recipes

post #1 of 43
Thread Starter 

Since I'm new here, I thought I'd start out with a long-held desire:

 

I have been cooking for 58 years (I'm 78) and love to make ethnic foods. I have scoured recipe books and now have a huge collection on my iPad, iPhone, and Macbook. There are several famous, and allegedly secret recipes I'd love to have (not knock-offs but the real originals). They are:

 

1. Sacher Torte from Demel's in Vienna; In a famous lawsuit an Austrian court ruled that Hotel Sacher, and only Hotel Sacher could call theirs "the original"; Demel's and only Demel's could call theirs "the genuine", and nobody else could use the name.

 

2. Hummus from Abu Hassan's (Ali Karavan) in Jaffa, Israel. Abu Hassan says the recipe is "nothing special" but tens of thousands of Israelis would disagree.

 

3. Shorty Tang's New York cold sesame/peanut noodles. He's passed away now; the NY Times has honored him with articles in the past, including an approximation to his recipe by another. Two of his grandchildren claim to have the "secret" family recipe, which they won't reveal, and sell the dish on weekends at a market in NYC; that does me no good in LA.

 

4. Crustacean's Garlic Noodles; from the Anh family's "secret kitchen". They have places in LA (Crustacean), San Francisco (Thanh Long), and overseas.

 

5. Taramasalata from the now defunct White Tower Restaurant on Percy St. in London. It is much more creamy and addictive than most; being in London they made it with British Smoked Cod's Roe, a much better tasting and less heavily salted product than the ersatz "Tarama" sold in jars in the U.S. by Krinos and others. Whenever I visit London I buy whole smoked Cod's roe sacs (they are vastly larger than the Asian product) from either Selfridge's or Harrod's and happily eat it spread on toast or crackers in my hotel room.

 

6. Turf Cheesecake; from the eponymous Broadway-located restaurant, long gone, run by Arnold Reuben in competition with the original Lindy's a block away, whose cheesecake was also great. NYC gourmets used to come to blows over which cheesecake was "better". The latter recipe has been published.

 

Some may scream "Copyright" in response to my request, but a slight variation in wording vitiates any recipe copyright, which is not intended to protect individual recipes, their ingredients or proportions.

 

In my search, the closest i have come to #1 was in the Alice B. Toklas cookbook, where she claims to have hired a chef from either Demel's or the Hotel Sacher. I have eaten the original/genuine ones at both Demel's and Hotel Sacher. On Mondays, Wednesdays and Fridays, Demel's tasted better to me. On Tuesdays, Thursdays, and Saturdays, Hotel Sacher's tasted better. Strange.

 

No luck on #2, which I know only by reputation.

 

I have eaten #3 about 40 or 50 years ago when Shorty Tang was going strong. His place's cold noodles were a great favorite of many famous Juilliard musicians, one of whom introduced me to the dish.

 

I know #4 only by reputation and would like to try to make it without shellfish.

 

I used to eat #5 as a high point of every trip to London until the place closed. It was patronized by quite a number of locsl literati.

 

I've eaten #6 often when I lived in New York, at both Lindy's and Turf. A recipe was published called "Turf, or is it Reuben's Cheesecake?" with no claim to authenticity. The originals had Philly Cream Cheese, no other cheese, no sour or heavy cream, flour only in the crust. It would break a toe if you dropped in on your foot.

 

If anyone has the original recipes, even in paraphrase, I'd be most grateful for copies. If you don't want them published, e-mail is fine, with my assurance of personal use only.

 

Thanks, and happy cooking;

David Sternlight

david@sternlight.com

Los Angeles

post #2 of 43

Heh good luck and welcome to cheftalk.  Here we try to make our own.  :)

post #3 of 43
Thread Starter 

Thanks for the welcome. Believe me, I tried to make my own in each of the cases mentioned, as well as making those published recipes from both books and the web. Nothing came close enough or I would not have asked. I've spent countless hours a la cuisine experimenting, and other countless hours reading cookbooks in Borders and Barnes and Noble to decide which to buy, and I'm probably one of Google's best "customers" for recipe searches.
 

It's ironic; I need to lose a LOT of weight, and I'm using Nutrisystem; so far 40 pounds down and lots more to go. So some of the recipes I mentioned are still being sought for sentimental reasons and as a hedge against the time when I can make uh, er, um, adjustments to my diet.

 

By the way, my new Swiss Diamond HD Pro frypan continues to be a marvel for scrambling eggs. I had been using the Anolon Advanced Bronze, which is excellent, but the HD Pro is even better, Now my wife (who occasionally forgets about use and care) runs the Anolon and I use the SD. :-)

 

Best;

David

www.sternlight.com

post #4 of 43

I have a recipe for sachertorte which was published in Barbara Maher's book "cakes".  She claims she got it from someone who got it from Frau sacher herself.  You might want to try it.  I can copy it but i'm away from home right now and don't have the book with me.  She also has a recipe for tarte tatin that she says was from the demoiselles tatin themselves.  They are both excellent, whether or not they are "genuine" or "original".

Don't forget the schlag (or the chantilly, depending on the cake)

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #5 of 43

I've always heard Sacher sponge is really dry, so I usually use my default chocolate cake. I guess all the schlag helps.

post #6 of 43

I've eaten sachertorte at the Hotel Sacher.  It is not dry.

post #7 of 43
Thread Starter 

Yes please, on both the Sachertorte and the Tatin. Sounds good.

 

To the person who said they heard Sachertorte was dry: Not the originals at Demel's and the Hotel Sacher. But is is true that if you have them ship it to, say, the West Coast of the U.S., what arrives IS dry even though it seems well wrapped. They probably need to be eaten fresh.

post #8 of 43

I had one in austria (Salsburg, not in vienna, so not in one of the two famous places) and it was dry.  But the recipe i have isn't - but i'll post it as soon as i get home. 

 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #9 of 43

The great Andre Soltner (chef owner of the world renowned LUTECE )once said ""No one today invents a recipe or dish they simply modify what was done before by someone ,somplace, somewhere"" I kind of agree with him

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #10 of 43

Years ago, I had some books from Time/Life, foods of the world or something like that.  They were a series of books - each one covering the food of a different country.  I only got about 6 of them before I got tired of paying for a book every other month, but I did have one that had Sacher Tort in it.   

 

In it was the supposed famous Sacher Tort from Vienna.  I might still have the book, but honestly it would be so hard to find in my stacks of boxes of books in the garage, I could not promise I could find it for you.  I remember the cover had an elaborate Viennese confection on fhe front cover.   don't really remember what the book was called, but probably something like "The cooking of Austria".    

 

I tend to trust these books.   I had occasion to authenticate a few of the Italian recipes.   They correctly nailed Calabrisi style spaghetti (as opposed to styles of spaghetti from other regions - they called it "southern style"  and Calabria is way down south.   And also some Tuscan creations.   So it might be a good place to look for your Sacher Tort.  (I never made it, but I too would love to).   

 

DD

 

UPDATE: Here is a pic of the book, I snagged it off of eBay.   The recipe is in the recipe books (spiral bound).  There was a lot of info you would not want to miss in the regular book (regular book binding, and larger), like the quality of the chocolate, the particular alcohol used to wet the sponge cake, etc.  

Vienna cookbook.JPG

 


Edited by IndyGal - 6/30/11 at 9:07am
post #11 of 43
Quote:
Originally Posted by sternlight View Post

 

I have been cooking for 58 years (I'm 78) and love to make ethnic foods. I have scoured recipe books and now have a huge collection on my iPad, iPhone, and Macbook.

 

 

 

Vant help you but kudos on being so tech savvy, you dont hear it often from 78 yr olds, what an inspiration!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #12 of 43

Looking at the recipe book IndyGal referenced, page 78-79, Sachertorte.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #13 of 43
Thread Starter 

I owe it all to being frightened by an MIT education at a tender age.

post #14 of 43
Thread Starter 

And I should add, yesterday's nerds are today's alte kakers.

post #15 of 43

Indy Gal,

i have that series - or rather, i could only take the small recipe books, though i loved the big part - had to take it in my suitcase from the states, and was sorry to have to part with the other half of them.  I loved the series, made many things from them - the french one has the absolutely best strawberry tart, with brisee crust, a layer of bavarian cream and strawberries, with redcurrant jam on top. 

 

I never tried their sachertorte though. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #16 of 43

Here's the Sachertorte recipe as I have it in Mastercook:

 

                    
* Exported from MasterCook *

                               Sachertorte

Recipe By     :Formatted by Pete V. McCracken, Personal Chef Services, 657 Village Green St., Porterville, CA 93257 (559) 784-6192, PersonalChef@cwdi.org
Serving Size  : 8     Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sacher Cake
  6 1/2         ounces  semisweet chocolate -- broken or chopped in small chunks
  8              large  egg yolks
  4             ounces  unsalted butter -- melted
  1           teaspoon  vanilla extract
  10             large  egg whites
  1              pinch  salt
     3/4           cup  sugar
  1                cup  sifted all purpose flour
     1/2           cup  apricot jam -- rubbed through a sieve
                        The Glaze
  3             ounces  unsweetened chocolate -- broken or chopped into small chunks
  1                cup  heavy cream
  1                cup  sugar
  1           teaspoon  corn syrup
  1              large  egg
  1           teaspoon  vanilla extract

Preheat oven to 350°F (175°C)

Line two, 9"x1 1/2" round cake pans with circles of waxed paper.

In the top of a double boiler, heat chocolate until it melts, stirring occasionally with a wooden spoon.

In a small bowl, break up the egg yolks with a fork or whisk, then beat in the melted chocolate, melted butter, and vanilla extract.

With a wire whisk or rotary or electric beater, beat the egg whites and a pinch of salt until they foam, then add sugar, 1 tablespoon at a time, continuing to beat until  the whites form stiff, unwavering peaks on the beater when it is lifted from the bowl.

Mix about 1/3 of the egg whites into the yolk-chocolate mixture, then reverse the process and pour the chocolate over the remaining egg whites. Sprinkle the flour over the top. With a rubber spatula, using an over-and-under cutting motion instead of a mixing motion, fold the whites and the chocolate mixture together until no trace of the whites remain. Do not overfold.

Pour the mixture into the 2 lined pans, dividing it evenly between them.

Bake in the middle of the oven until the layers are puffed and dry and a toothpick stuck in the center of a layer comes out clean.

Remove the pans from the oven and loosen the sides of the layers by running a sharp knife around them. Turn out on a cake rack and remove the wax paper. Let layers cool while you prepare the glaze.

The Glaze

In a small, heavy saucepan, combine the chocolate, cream, sugar, and corn syrup. Stirring constantly with a wooden spoon, cook on low heat until the chocolate and sugar are melted, then raise the heat to medium and cook without stirring for five minutes, or until a little of the mixture dropped into a glass of cold water forms a soft ball.

In a small mixing bowl beat the egg lightly, then stir 3 tablespoons of the chocolate mixture into it. Pour this into the remaining chocolate in the saucepan and stir it briskly. Cook over low heat, stirring constantly, for 3 or 4 minutes, or until the glaze coats the spoon heavily. Remove the saucean from the heat and add the vanilla. Cool th glaze to room temperature.

When cake layers have completely cooled, spread one of them with apricot jam and put the other layer on top. Set the rack (containing the cake) in a jelly-roll pan and, holding the saucepan about 2 inches away from the cake, pour the glaze over it evenly. Smooth the glaze with a metal spatula. Let the cake stand until the glaze stops dripping, them, using two metal spatulas, transfer it to a plate and refrigerate for 3 hours to harden the glaze.

Remove from refrigerator 1/2 hour before serving.

Source:
  "Foods of the World, Time-Life Books, New York, Recipes: The Cooking ofVienna's Empire, page 78"
Yield:
  "1 9" round cake"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 735 Calories; 41g Fat (48.0% calories from fat); 12g Protein; 88g Carbohydrate; 2g Dietary Fiber; 311mg Cholesterol; 128mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 8 Fat; 5 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #17 of 43

Hi Siduri,

That strawberry tart sounds wonderful.  I've have to look it up when I find my books again.  The thing I remember from the French book are the radish, butter and good crursty bread sandwiches  Those were common summer snacks in our family, and my mother joked "hey we're French and we didn't even know it".  We all had a good laugh.  Imagine our surprise later when we discovered we actually DO have a lot of French in our background.  We thought that we were probably 90% German, but found out we have more French and Irish in us than German!  The lady from Texas who was here researching our branch of the family looked totally confused when I told Mom "That explains the radish sandwiches".    <grins>

 

The recipe sounds delicious, Pete.  While it has been a long time since I saw the book, I was pretty sure they used Grand Mariner or some such liqueur to sprinkle on the sponge cake.    I would not sweat to it though.  Did you see it in there?  You seemed to have the book.   At any rate, it looks devine, even without the GM.   I don't know why I never tried this.  I'm an apricot fanatic, and add a ganash to that, and. what's not to like?

 

My father, an import meat inspector for the USDA, was fond of saying "there are no secrets in food".  Then went on at great length to tell how no one had ever been able to duplicate the Kingans dry sausages since the plant was torn down.   He saw no conflict in that.

 

DD


Edited by IndyGal - 7/1/11 at 5:23am
post #18 of 43
Quote:
Originally Posted by IndyGal View Post
...The recipe sounds delicious, Pete.  While it has been a long time since I saw the book, I was pretty sure they used Grand Mariner or some such liqueur to sprinkle on the sponge cake.    I would not sweat to it though.  Did you see it in there?  You seemed to have the book...

I transcribed the recipe directly from the book as close to verbatim as I could. There is no mention of sprinkling anything on the sponge cake.
 

 

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post #19 of 43

Isn’t that funny? 

I had the French and the Italian books!! 

They are long gone now after several moves, but there is a recipe

of cream of Asparagus soup that is just out of this world GOOD!! 

You’ve urged me go look for that book in the library.   

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #20 of 43

You must mean "Provincial France", page 24
 

Quote:
Originally Posted by kaneohegirlinaz View Post

Isn’t that funny? 

I had the French and the Italian books!! 

They are long gone now after several moves, but there is a recipe

of cream of Asparagus soup that is just out of this world GOOD!! 

You’ve urged me go look for that book in the library.   



 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #21 of 43

Yes! radish and butter sandwiches - i never had had anything like that and seeing the picture made it look SOO good, i've eaten them ever since. 

 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #22 of 43

Oh Man!  Chef PeteMcCracken if you have that book I would love that recipe as well as the, um, oh the pâté of some sort, I can’t remember but it was something like a rustic or country pâté.  I use to make the soup and the pâté along with some fresh bread and my Dad and I would tuck in!!  No one else in family liked it, so more for us!!

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #23 of 43
Quote:
Originally Posted by kaneohegirlinaz View Post

Oh Man!  Chef PeteMcCracken if you have that book I would love that recipe as well as the, um, oh the pâté of some sort, I can’t remember but it was something like a rustic or country pâté.  I use to make the soup and the pâté along with some fresh bread and my Dad and I would tuck in!!  No one else in family liked it, so more for us!!

Are you referring to "Terrine Maison" (Home-style Pãté)?
 

 

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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #24 of 43

OK kaneohegirlinaz, , are these the recipes you are looking for?

 

                    
* Exported from MasterCook *

                          Cream of Asparagus Soup

Recipe By     :Adapted and formatted by Pete V. McCracken, Personal Chef Services, 657 Village Green St., Porterville, CA 93257 (559) 784-6192, PersonalChef@cwdi.org
Serving Size  : 6     Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  fresh asparagus
  6               cups  chicken stock
  1           teaspoon  salt
  7        tablespoons  butter
  6        tablespoons  flour
  2        tablespoons  finely chopped shallot -- or scallions
  2                     egg yolks
     3/4           cup  heavy cream
  2        tablespoons  soft butter
                        salt
                        white pepper

With a small sharp knife (not a vegetable peeler), peel each asparagus stalk of its skin and tough outer flesh. Trim butt end about 1/4 inch.

Cut off tips and reserve for later.

cut remaining stalks into 1/2 inch lengths, set aside.

In 3-4 quart saucepan, bring chicken stock and salt to a boil over moderate heat.

Drop in asparagus tips and boil slowly for 5-8 minutes, or until just tender. Drain the stock into a bowl and set the tips into another

In the same saucepan, melt five tablespoons of butter over medium heat. Whisk in the six tablespoons of flour and cook over low heat, stirring constantly, for 1-2 minutes. DO NOT LET ROUX BROWN!

Remove pan from heat and let cool for a few seconds, then pour in stock, beating constantly with wire whisk to blend the stock and roux.

Return pan to moderate heat and stir until theis cream soup base comes to a boil, thickens, and is perfectly smooth. Turn heat down and let simmer gently

Melt remaining two tablespoons of butter in an 8-10 inch enameled or stainless steel skillet. When foam subsides, stir in cut up asparagus stalks and the shallots, and toss them in the butter over moderate heat for 3 minutes.

Stir sautéed stalks and shallots into the simmering soup base and cook, over low heat, for 15 minutes or until asparagus is tender.

Purée the soup through a food mill into a mixing bowl and then sieve back into pan.

With a wire whisk, , blend the egg yolks and cream together in a medium sized mixing bowl. Whisk in 1/2 cup of the puréed soup, 2 tablespoons at a time. Then reverse the process and add the tempered egg yolk and cream mixture into th esoup, whisking continuously.

Bring to a boil and boil for 30 seconds, stirring constantly.

Remove pan from heat and stir in the 2 tablespoons of softened butter, 1 tablespoon at a time.

Taste and adjust seasoning with salt and white pepper.

Ladle into individual soup bowls or a preheated tureen and garnish with reserved assparagus tips

Description:
  "Potage Crème d'Asperges"
Source:
  "Foods of the World, Time-Life Books, New York, Recipes: The Cooking of Provincial France, page 24-25"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 351 Calories; 29g Fat (74.8% calories from fat); 7g Protein; 15g Carbohydrate; 3g Dietary Fiber; 155mg Cholesterol; 2682mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.

NOTES : Cooking times may vary for very young asparagus

Though the recipe does not call for blanching or chilling the asparagus tips, I would.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

                      
* Exported from MasterCook *

                             Home-style Páté

Recipe By     :Adapted and formatted by Pete V. McCracken, Personal Chef Services, 657 Village Green St., Porterville, CA 93257 (559) 784-6192, PersonalChef@cwdi.org
Serving Size  : 12    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  pork fat -- fresh, ground
  1 1/2         pounds  lean pork shoulder -- ground
  1 1/2         pounds  pork liver -- ground
     1/2         pound  lean veal, all cuts -- ground
  5        Tablespoons  BUTTER
     1/3           Cup  finely chopped shallot -- or scallions
     1/2      teaspoon  finely chopped garlic
     1/2         pound  chicken livers
     1/4           cup  cognac
  3        tablespoons  heavy cream
  2          teaspoons  fresh lemon juice
  2        tablespoons  flour
  1                     egg -- lightly beaten
     1/2      teaspoon  allspice -- or Parisienne
  1 1/2    tablespoons  salt
                        Fresh ground black pepper
     1/4         pound  cooked beef tongue -- 1/4" dice, optional, or ham cubes
     1/2         pound  pork fat back -- sliced into 1/8 inch strips or sheets
  1              large  bay leaf

Combine the ground fat and meats in the mixing bowl of a stand mixer.

In a heavy 8-10 inch skillet, melt 3 tablespoons of butter over moderate heat. When foam subsides, stir in shallots and garlic and sweat, stirring frequently, for 5 minutes or until soft but not brown. Scrape into bowl cof ground meat.

In same skillet, melt 2 tablespoons of butter and cook chicken livers for 3-4 minutes or until stiffeneed but are still pink inside. Remove livers with a slotted spoon and set aside on a plate.

Pour cognac into hot skillet and boil it, stirring and scraping in any browned bits that cling t the bottom or sides of the skillet, until it has reduced to about 2 tablespoons (half). Pour this gaze over the meats and shallots. Set skillet aside.

Add cream, lemon juice, flour, egg. allspice (or Parisienne), salt, and a generous grinding of black pepper to the meat mixture. Knead vigorously with hands.

Beat with stand mixer until mixture is fully blended, smooth, and fluffy.

Lightly fold in tongue or ham cubes, if used.

Sauté a spoonful of the mixture in the skillet and adjust seasoning.

Preheat oven to 350° F (175° C)

Line a deep, rectangular 2-quart mold which has a cover (a terrinie, or a metal or glass baking pan) with thin strips or sheets of prok fat. Strips should overlap and completely cover the bottom and sides of the mold. If they are long enough, let them hang over the sides and later lap them over the top, otherwise, reserve enough strips or sheets to cover the top of the terrine.

Spoon half the meat mixture into the lined terrine, pressing down firmly and smoothing it with the back of the spoon or a spatula.

Cut chicken livers into eighths or quarters, depending on their size, and lay them in a row down the center of the mold. Fill mold with the remaining meat mixture.

Smooth top with a spoon or spatula, and coover with strips from the sides or arrange additional strips to cover top. Lay a bay leaf on the fat, enclose top of mold snugly with foil, then cover tightly.

Place mold in a large baking pan on the middle shelf of preheated oven. Pour in enough boiling water to reach half way up the side of the mold and bake for 2 hours or until the fat and juices, which will have risen to the top, are clear yellow.

Remove terrine from oven and lift off cover nd aluminum foil. Loosely cover the mold with fresh foil and weight the terrine by placing a heavy pan, casserole, or cutting board, weighing at least several pounds, on top of it.

Let cool, weighted, to room temperatyure, then refrigerate with the weight still in place, until thoroughly chilled.

To serve, remove weight and the foil, and cut slices directly from the mold in which the terrine baked.

Description:
  "Terrine Maison"
Source:
  "Foods of the World, Time-Life Books, New York, Recipes: The Cooking of Provincial France, page 14-15"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 635 Calories; 52g Fat (76.3% calories from fat); 32g Protein; 4g Carbohydrate; trace Dietary Fiber; 387mg Cholesterol; 981mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 9 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #25 of 43

Oh My Gravy!!  That's it!!  [doing happy dance]

Thank you so much chefPeteMcCracken!!  I just did a copy and paste to my flash drive.  I had been thinking of this for sometime recently.  So funny that I was reading this thread ...

My Dad has pasted,so I'll have to eat this by myself, but I'm pretty sure that I can freeze the Terrine Mason as well as the soup!! 

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #26 of 43

Enjoy!
 

Quote:
Originally Posted by kaneohegirlinaz View Post

Oh My Gravy!!  That's it!!  [doing happy dance]

Thank you so much chefPeteMcCracken!!  I just did a copy and paste to my flash drive.  I had been thinking of this for sometime recently.  So funny that I was reading this thread ...

My Dad has pasted,so I'll have to eat this by myself, but I'm pretty sure that I can freeze the Terrine Mason as well as the soup!! 



 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #27 of 43

Wow, both of those look wonderful.  I guess I need to go ferret out my books.  I make asparagus soup all the time, but much more simple.

I make it with chicken broth, a bit of onion and cook asparagus pieces in there with just a bit of Hungarian paprika and the tiniest pinch of cinnamon (or I've used cumin or chili powder in it too, just not too much)  S&P.

 

After the asparagus is done, I take the immersion blender to it and serve it with poached egg, croutons.    I'll have to try this version!  I've even put a dollop of sour cream on it, so I already know I'll like the addition of cream.  

 

And while I'm not usually fond of pate, this looks like the exception.   I'll have to try that too.

.

Merci !

Donna

post #28 of 43

For Summertime, try it cold served in a hollowed out squash, or saucer glass  sprinled with a hint of nutmeg and fresh chopped chive.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #29 of 43

Pete, a few things on your asparagus soup;

 

Quote Pete; With a small sharp knife (not a vegetable peeler), peel each asparagus stalk of its skin and tough outer flesh. Trim butt end about 1/4 inch.
- It doesn't mention wether you use white asparagus or green ones. If it's a french recipe, I presume you use white ones. Since you peel them, I would also think you refer to white asparagus since the green ones are used unpeeled in most recipes? I do always use a thin-peeler (vegetable peeler) on asparagus, never seen it done with a knife.

A good tip; when the asparagus are peeled, heat up your chicken bouillon and put the peels and ends in it to infuse on a low fire. They have so much taste that it's a real improvement in making asparagus soup. Just get the peels out of the bouillon and throw away when you will use it.

 

Quote Pete; With a wire whisk, , blend the egg yolks and cream together in a medium sized mixing bowl. Whisk in 1/2 cup of the puréed soup, 2 tablespoons at a time. Then reverse the process and add the tempered egg yolk and cream mixture into th esoup, whisking continuously.
Bring to a boil and boil for 30 seconds, stirring constantly.

- Binding a soup like that with a liaison is a very common thing, but, this is the first time I read that someone boils the soup after adding the liaison?? Does that really work, I think it's very very risky!

 

 

-- A simpler way to make this asparagus soup is to peel and cut the white (!) asparagus in chunks, add peels and ends to a hot chicken bouillon and let simmer for 20 minutes. Get peels and ends out, you don't need them anymore.

In a soup pan; sweat a chopped onion, add two small potatoes (approx. 2  small potatoes per 1,5 liter bouillon and 500 gram fresh asparagus), one white celery stalk without leaves. Let fry for a while on low fire. Add asparagus shunks except the tips, let fry for a while without coloring. Add bouillon and cook for 20-30 minutes. Taste for seasoning. Mix or blend finely, do NOT sieve. Add raw asparagustips and let the soup simmer for about another 3 minutes.Add a small dash of fresh cream and if you like some finely chopped curly parcely. Done.

 

post #30 of 43



 

Quote:
Originally Posted by IndyGal View Post

....  The thing I remember from the French book are the radish, butter and good crursty bread sandwiches  Those were common summer snacks in our family,


Indeed a nice summer snack! In my country it's even a local speciality from a region near Brussels. They serve radish on a local fresh cheese with a beertype from that region known as "lambiek" or "geuze". I make mine  with "fromage blanc" mixed with p&s, chopped parcely and a few lemon verbena leaves, very finely chopped raw shallot and slices of radish on top. A little fleur de sel on top and that's it. Easy and delicious summerlunch!

Even looks summery;

 

radijsjesPlatteKaas.jpg


 

 

 

 

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