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. Ladle the sauce over the roast and serve.Vanderbilt credited her recipe to Luchow's, a famous German restaurant in New York. Stir in the sour cream until fully incorporated. Slowly pour in the strained liquid and cook, while stirring, until thickened. Melt the butter in the now empty dutch oven over medium heat then stir in the flour until well combined.Strain the liquid in the pot through a mesh strainer and into a separate container and set aside. Transfer the roast to a serving plate and set aside.Simmer while covered for 2 hours then flip the roast and simmer while covered for 2 more hours or until beef is tender.
Place a lid on the pot and reduce the heat to medium-low. Return the roast to the pot and bring to a boil. Pour the marinade in the pot and scrape the bottom of the pot with a wooden spoon to release any stuck on bits.
Transfer the roast to a plate and set aside. When the oil is hot add the roast and sear until well browned on all sides, 3 to 4 minutes per side. Heat the oil in a dutch oven over medium-high heat. Set the marinade to the side and pat the roast dry with paper towels then season the roast generously with salt & pepper. Cover and the bowl and refrigerate for 72 hours (3 days) flipping the roast over in the marinade once a day. Pour the marinade over the roast and flip the roast a couple times to coat. Make the marinade in a separate container by mixing together the vinegar, wine, bay leaves, peppercorns, cloves, and onion.
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