Archive | 4 street rose recipes RSS feed for this section

4 St Rose Thelma’s Apple Pie

27 Jun
4 street rose

A beloved hangout… 4 Street Rose in its 1980s-90 heyday. It closed in 2003.

A close facsimile from 4 Street Rose’s Thelma’s Apple Pie, which featured Granny Smith apples, a cream cheese cinnamon filling and shortbread crust:


Apple Bavarian torte comes from “The Joy of Cheesecake” (Barron’s, 1980) in a recipe submitted by Adeline Brown of Michigan.

3/4 cup butter, chilled and cut into small pieces

1 1/2 cups flour, sifted

1 1/4 cups sugar

1 1/2 teaspoons vanilla extract

1 pound cream cheese

2 eggs

3 Granny Smith apples, peeled, cored and sliced

1/2 teaspoon cinnamon

1/4 cup shelled walnuts, chopped

Process butter, flour, 1/2 cup sugar and 1/4 teaspoon vanilla extract in food processor until mixture resembles coarse meal. Press dough into bottom and 2 inches up sides of 10-inch springform pan. Bake at 350 degrees 5 minutes and set aside.

Beat together cream cheese, 1/2 cup sugar, eggs and 1 teaspoon vanilla extract in large mixing bowl until completely blended. Pour into prepared crust.

Mix apples, cinnamon, remaining 1/4 cup sugar and remaining 1/4 teaspoon vanilla extract in bowl. Layer apples on top of torte filling and sprinkle with walnut pieces.

Bake at 450 degrees 15 minutes, reduce heat to 350 degrees and bake 45 minutes more. Cool torte to room temperature, then refrigerate until ready to serve.

Makes 12 to 16 servings.

4th Street Rose Tomato Basil Soup

27 Apr

Is anything as warming on a cold spring day as soup?

We remember staying dry inside 4th Street Rose as afternoons turned stormy. Their thick broccoli cauliflower cheese soup and clam stew (chock full of diced tomato, carrot and basil) were heavenly. But the bright-tasting Tomato Basil soup was local legend.

Writes Dee Hobsbawn-Smith in the Calgary Herald Sun Apr 29 2001: “One of the successes from my days as R & D chef at Fourth Street Rose in the late 1980s was this wonderful, subtle tomato and basil soup. Canned tomatoes provide better value and colour than well-travelled too-early raw tomatoes in this fresh, quick soup. Here, tomatoes are partnered with the tried and true. Add a handful of fresh basil leaves just as you serve this forth for a fresh blast of extra flavour.”

Tomato-Carrot Basil Soup

Serves six

1 tbsp (15 mL) butter

1 medium onion, minced

4 to 6 cloves garlic, minced

4 carrots, coarsely grated

1 bay leaf

1 1/2 tsp (7 mL) dried basil

1/2 cup (125 mL) water

1 28-oz. (796-mL) can plum tomatoes

2 cups (500 mL) water

1 tbsp (15 mL) honey

3 green onions, minced

salt and hot chili flakes to taste

2 tbsp (30 mL) shredded fresh basil

In a large saucepan, combine butter, onion, garlic, carrots, bay leaf, basil and water. Simmer uncovered, over moderate heat until vegetables are tender, about seven minutes. Add tomatoes, mashing them with a wooden spoon so they are bite-sized. Stir in remaining water, then simmer uncovered for 15 minutes. Stir in honey, salt, hot chili flakes and fresh basil.

And here’s the original version clipped from a newspaper back in the day. It’s interesting to see the tweaks between the two recipes.

4 Street Rose Tomato Basil Soup

2 tbsp butter

1 medium yellow onion

1 medium carrot

1 1/2 lbs tomatoes

1/2 cup fresh basil

1/2 tsp black pepper

2 1/2 cups water

1 cup crushed tomatoes, canned

1/2 tsp salt

1/2 tbsp vegetable base

Rough chop the onion and carrot, puree in food processor.

In a large pot, melt the butter then add the carrot onion mix. Saute for 5 minutes on low to medium heat. Do not brown the mixture.

While the mixture is simmering, pick the fresh basil off the stems. Cut into thin strips. Cut the tomato into medium sized chunks (spoon sized).

Add the fresh tomato, pepper and vegetable base to the mix. Bring to a simmer and add all remaining ingredients except basil.

Bring soup to a simmer and taste. If the soup is too acidic, add sugar. If too sweet, add salt. Add basil and stir before serving.

For an added zing you can add roasted garlic to the soup at the same stage as the carrot and onion. Many of our staff also enjoy the soup over some white rice.

4 St. Rose Chocolate Bailey Cake

18 Jan

From 1994 newspaper article: “It’s a recipe that’s been on the menu of this popular restaurant for more than a decade,” says manager Anne Addison. The Chocolate Bailey Cake, like the Turtle Pie, is a fixture at 4 St. Rose. This chocolate layer cake, infused with the flavor of creamy Irish whiskey liqueur, truly is ”so good you float on air after eating it.” 


4 ounces bittersweet chocolate, chopped (preferably Callebaut)

1/2 cup hot water

baily cake.jpg


1 2/3 cups white sugar

7/8 cup butter

2 tablespoons vegetable oil


4 large egg yolks, beaten

1 teaspoon vanilla

2 2/3 cups all purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 cup buttermilk

4 large egg whites

Melt chocolate with hot water in double boiler and cool. Cream sugar with butter and oil. Mix in yolks and vanilla. Stir in cooled chocolate.

Sift flour, baking soda, salt and stir into chocolate batter. Stir in the buttermilk. Whip the egg whites separately and fold gently into batter. Lightly oil two 9-inch springform pans and dust with flour. Pour batter into pans and bake at 350 F for one hour. Cool on wire racks.

Bailey’s Buttercream Icing

6 ounces bittersweet chocolate, chopped (preferably Callebaut)

3/4 cup white sugar

6 large egg yolks

1 1/2 ounces Bailey’s Irish Cream liqueur

1 1/2 cups whipping cream

1 1/2 cups butter

4 ounces Bailey’s liqueur

1 1/2 cup grated semisweet chocolate

Melt chocolate in double boiler. Whip together sugar, yolks and 112 ounces Baileys, until light and fluffy. Add to the melted chocolate and return to double boiler. Stir over low-medium heat, cooking for about 20-25 minutes. Cool. Whip whipping cream. Whip butter into cooled chocolate icing, then fold in whipped cream. Let stand 30 minutes to dissolve any sugar granules.

To assemble, cut each cake layer in half to yield four thin layers. Brush the 4 ounces of Bailey’s on the layers. Using an icing spatula, frost each layer with the buttercream icing and stack. Spread remaining icing on sides and pipe rosettes around edge. Sprinkle grated chocolate on sides. Makes one cake.


4 Street Rose pasta cheese pie

26 Feb
We just spied an elegant cacio e pepe version of our beloved Rose’s Pasta Cheese pie. rose onionWe clipped this recipe from a magazine in the early 1980s from a favourite restaurant at the time, 4th Street Rose. It was our city’s first California casual resto, with then-mind-blowing fusion and healthy California cuisine. And it was the hottest spot in the city for years.
This rich, savoury pie was legend. Great for brunch, for lunch or for a summer night’s dinner. Paired with a green, puckery salad and a gorgeous glass of wine, it makes a great meal. Better if you are hearing Culture Club or The Police in the background!
It’s tempting to add something more to this dish: thyme, other veggies, trendier cheese, caramelized onions. But just try it on its own and savour its simplicity. Best served barely warmed/room temperature.

(This was our contribution to the awesome 2nd annual Pieathalon (thanks Yinzerella from Dinner is Served 1972 and the talented

 We like to think the recipe was inspired by Alice Waters at Chez Panisse or some wonderful California hot spot, as the creator of this recipe made frequent reconnaissance trips there.
Image 1 - Cheese & Onion Pie

Rose-Coloured Glasses

12 Mar


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.

*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

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.


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


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.

Think pink

16 Mar

Spring is coming and we’re already thinking pink.


We are looking forward to barbecued pizza, and earls’ pesto shrimp and lemon is our inspiration. It was created by an earls chef who previously worked at 4 St. Rose.


California Shrimp Pizza

2 12-inch pizza dough portions
2 Tbs pesto
2 tbsp confit garlic oil
1 1/2 cups shredded mozzarella or provolone
1/4 cup chopped sun-dried tomatoes
1/2 cup crumbled feta
6 oz (170 grams) raw shrimp, peeled and deveined
1 tsp vegetable oil
1/4 cup pesto
2 lemon wedges

Preheat grill and pizza stone on high. (500F)
Stretch the dough into rounds. Place on a floured or cornmeal dusted sheet. Brush with garlic oil to within 1/2 inch of the edge. Top with one-quarter of mozzarella.
Sprinkle sun-dried tomatoes and top with another quarter of mozzarella and half of the feta to keep them from burning.
Coat shrimp in vegetable oil and top them on pizza. Repeat steps with second pizza.
Grill or bake for 10 or 15 minutes or until cheese is melted and the crust is golden brown.
Garnish with a drizzle of pesto and service with lemon wedges.