INGREDIENTS:ģ pounds boned beef rump or chuck pot roast This is a slight adaptation of the recipe Neil Goldberg of Napa copied from Vanderbilt's 1961 "Complete Cookbook." She credited the recipe to Luchow's famous old New York German restaurant. Recipes cannot be returned and have not been tested in The Chronicle kitchen. Include your name, address, daytime phone number and the source of your recipe. She says "The Village Baker's Wife" has a delicious recipe somewhat like it, but it results in a soft rather than crisp cookie. She can't find a recipe for that sweet treat.Īnd a reader who signs herself Maryelizabeth is looking for hard-textured filled raisin bars like an English cookie called Sultana that she used to find in grocery stores. He ended his message with, "Go Niners." That man deserves a bowl of thick Ninestrone!Īnnette Pennell of Berkeley remembers an iced burnt-sugar cake, popular when she was young. Mike's, he writes, was replaced by a topless joint, but he still hankers for the minestrone, which was thick enough "that your spoon would stand up in the soup." Ron Castersen, who lived in the Bay Area until 1999, writes that one of his fondest food memories is of the minestrone at Mike's Pool Hall on lower Broadway. I know that it's a long shot, but could you please help me locate the recipe for the dressing of this salad?" "It has been at least 25 years since I ate there. I especially remember the fine meals I had at the Taj of India, located close to Chinatown, (particularly) the Mogul (Mughal) salad and its outstanding dressing. Jon Derr writes: "I grew up in the Bay Area, and have many fond memories of San Francisco. New requests: We have two San Francisco restaurant recipe queries from readers now living in Florida. Spaetzle or another form of plain pasta is the choice of many cooks, while others might serve potatoes - plain boiled, mashed or potato dumplings - that will absorb the delicious gravy. Although in many German-style restaurants in America, potato pancakes are paired with sauerbraten, this is common only in a small part of Germany. Whichever way you cook it, it's a wonderful way to turn a relatively inexpensive cut of meat into a splendid winter main course. Garlic is favored by some cooks others just add lots of onions. In some regions, buttermilk is part of the marinade. Luchow's used gingersnaps to season and thicken the gravy. Top with parsley.Vanderbilt credited her recipe to Luchow's, a famous German restaurant in New York. Thinly slice the meat serve with spaetzle, the vegetables and sauce and sour cream, if desired. Whisk in the gingersnaps and simmer until thickened season with salt and pepper. Bring the sauce to a simmer over medium heat. Remove the meat and transfer to a plate.Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Heat a large ovenproof pot over medium heat and add the olive oil. Strain the marinade, discarding the solids. Remove the meat from the marinade and pat dry season with salt. Seal the bag and refrigerate for 2 to 3 days, turning daily. Place the beef in a large resealable plastic bag and pour in the marinade. Bring to a boil, then simmer for 5 minutes. Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat.
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