Archive | March, 2014

Shrimp Obsession

29 Mar

We can’t kick our fascination with this stir fried shrimp with its odd-to-us pairing of honeydew melon balls and candied whole walnuts tossed in a creamy sauce (which we fear is mayo-based):
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PF Chang’s menu describes its Walnut Shrimp with Melon as “Tossed in citrus Asian aioli with warm candied walnuts and cool honeydew melon”

Many online copycats claim to have cracked the PF Changs’ code, but we’re skeptical.

1/2 C Coconut Milk
1/4 C Sweetened Condensed Milk
1 Tbs Mayonnaise, slightly heaping
1 1/2 Tbs Rice Vinegar
1/8 tsp Turmeric
Dash Celery Salt

Whisk over a low heat until warm.

We’ve also seen this:
1/2 tbsp condensed milk
1/2 tbsp honey
1 tsp fresh lemon juice
3 tbsps mayonnaise

St. Paddy’s Day

17 Mar

A little more 1980s Seventeen for you to celebrate St. Patrick’s Day. Updated pages, courtesy Laura

Can anyone share this missing page:

Glazed Corned Beef, Red Flannel Hash, Irish Coffee and Irish Soda Bread

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Rose-Coloured Glasses

12 Mar

crostada

Pardon the ghetto photo. It was for intel purposes (berry pie to struessel topping ratio)

Still on a nostalgic kick here. We dutifully clipped half a dozen 4 Street Rose recipes over the years whenever they were shared in lifestyles magazines or newspaper food sections (we’re talking pre-blog days, people: 1980s to mid-90s).

No matter what dessert from 4 Street Rose we remember sharing: No Fat Chocolate Zucchini Cake, Chocolate Bailey Mousse Cake, Warm Berry Crisp, California Cheesecake with Fresh Strawberries, Chocolate Pepper Pate with mango and raspberry sauces, Chocolate Mango Cake, only one recipe circulates around the web.

Sure it’s a dodgy web version, but we’re willing to give it a whirl with this spring’s rhubarb crop.

And maybe we’ll substitute puff pastry and make a rustic dessert, like this killer blueberry galette/crostada.

We’ll post when we have success.

4 STREET ROSE RHUBARB PIE*
*dodgy web recipe – untried. I think I remember this is the glass cooler looking like a deep dish/springform tall sided pie with struessel topping. Or was that a bumble berry pie? We’ll try it but it if bombs, would like to try a shortcrust version

2 eggs
1/2 cup sugar
¼ cup flour
2 c frozen strawberries
2 c frozen rhubarb

1 pie shell

STRUESSEL TOPPING
1/2 cup sugar
¼ cup shortening
1/4 cup butter
1 pinch of salt
3 tbsp liquid honey
¾ cups flour

Pre heat oven 425F. Whisk eggs in large bowl. Mix in sugar, flour until smooth. Fold rhubarb and berries into egg mixture. Pour into pie shell. Bake 15 minutes, remove and reduce heat to 350F. Add crumble topping to cover and bake for 40 minutes.

RHUBARB STRAWBERRY CRUMB PIE

This beautiful, creamy pie is both tart and sweet, bursting with fresh rhubarb, yet mellowed by berries and sour cream. It also combines the best features of pie and crumble, with a flaky pastry crust and a crunchy buttery topping.

This recipe comes from one of the early Harrowsmith Cookbooks.

pastry for 9-10-inch pie plate

3 cups chopped rhubarb

2 cups strawberries, sliced

11/2 cups sugar

1/3 cup flour

1 cup sour cream

Topping:

1/2 cup flour

1/2 cup brown sugar

1/4 cup soft butter

Arrange rhubarb and strawberries in unbaked pie shell. Mix sugar and 1/3 cup flour with sour cream and pour evenly over fruit. Combine 1/2 cup flour, brown sugar and butter until crumbly and sprinkle over top. Bake at 450F/230C for 15 minutes, reduce heat to 350F/180C and bake another 30 minutes, until fruit is tender. Chill before serving. Good as is or with whipped or ice cream.

Rise and Dine

5 Mar
A beloved hangout... 4 Street Rose in its 1980s-90 heyday.

A beloved hangout… 4 Street Rose in its 1980s-90 heyday.

It seems as though spring will never get here.

We are longing to feel the warmth of sunlight in T-shirt weather.

It seems like a lifetime ago we were brunching at 4 Street Rose  in its heyday. Such an artful way to spend an afternoon. Its renovated house with a sunny glassed-in alley dining room, terracotta tiles and California-inspired menu. Most nights, a lineup stretched down the block for food served on wicker platters and in mason jars.

We even managed to purchase two of their storied French blue director chairs when they had a garage sale in the ’90s.

Amid the Colorado omelette and Maxwell Benedict was a steamy chicken and cheese enchilada, topped with fresh tomato and green onions.

But mostly, we delighted in Rose’s rise and dine brunch; always served with fresh fruit, banana bread, croissants, cream cheese and strawberry jam.

We’re hankering for lighter fare. Some Perrier and juice, fruit plate and this lovely banana bread. It’s a random recipe, but it will do.

BANANA BREAD
3/4 cup white sugar
3 eggs
3/4 cup vegetable oil
2 cups mashed bananas ( about 4 large)
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1/2 cup raisins or chocolate chips (no!)

Combine sugar, oil, bananas and eggs. Beat to blend well. In a separate bowl combine all the dry ingredients. Stir wet ingredients into dry until just combined but do not beat. Stir in raisins or chocolate chips if using. Spoon into a greased bundt pan and bake at 350 for 45 to 50 minutes. Allow to cool in pan before removing.