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Thu, 20 Jan 2011 21:32:51 GMT

Fritz -- It's Jerry Buescher, from Jefferson. Dr. Panos called me yesterday, is planning travel to Bangkok, wanted to know how to get in contact w/ you. I volunteered to try for info. Could you e-mail me -- my Jefferson e-mail is jerome.buescher@jefferson.edu. -Jerry.

Len Bucki

Tue, 23 Nov 2010 01:51:03 GMT

Hi Chef Fritz,

I'm the General Counsel of Len's old law firm WolfBlock. Could you ask him to e-mail me or call me? There is some urgent firm business that I need to discuss with him. Thanks.

Susan J. French, Esquire

General Counsel

WolfBlock LLP - in Dissolution

1650 Arch Street, 19th Floor

Philadelphia, PA 19103

+1 (215) 977-2278

+1 (215) 479-9522 (cell)

sfrench@wolfblock.com

A few questions

Sun, 17 Jan 2010 19:59:23 GMT

Chef,

I must say that you have been and remain an inspiration to me. I trust all is well with you.

I have a few questions;

1) Years ago you did a fish dish with a sauce "Bonne Femme" not the traditional but one with strawberries and other tropical fruits. I was wondering if you had a list of ingredients or indeed a receipt.

2) There was also a truffled risotto with shrimp appetizer. I forget the specifics. Any information on that?

3) Your grenouille that were marinated in gin. I would love to have that recipe as well as the one for escargot. I remember poaching the snails in court bullion and then adding unflavored gelatin to them to be chilled and readied for service. Your "snail butter" had Pernod, flat leaf parsley and I think thyme but I cannot remember the whole thing.

On a final note I am planning to move back to Philly in the fall and would like nothing more than to reestablish an acquaintanceship with you. Perhaps lunch or coffee sometime?

I will definitely be revisiting your library at the University when I arrive.

Namaste,

John

More 'Tis The Season Cookies

Tue, 18 Aug 2009 23:09:33 GMT

“Boulettes aux Noisettes”

(a.k.a. Russian Teacakes, Mexican Wedding Cakes, or “Melt Aways”)

2 cups softened butter

1 cup confectioners sugar, sift after measuring

1/2 teaspoon salt

2 teaspoons vanilla extract or other flavoring 1/

5 cups flour

1 & 1/2 cups toasted “nuts” 2/ - finely chopped to resemble coarse coffee grounds

Additional confectioner’s sugar for coating finished cookies.

1. PRE-HEAT OVEN TO 350°

2. Cream together the butter, salt, sugar and flavor extract until light and fluffy.

Batter should almost double in volume.

3. Stir-in the nuts and flour and mix until incorporated.

4. Refrigerate dough several hours or overnight.

5. Shape dough into small 3/4 inch diameter balls and place onto an ungreased cookie sheet pan.

6. Bake at 350° for about 15 minutes, until cookies are LIGHTLY browned.

7. Allow to cool slightly and roll the still warm (not hot) cookies in confectioner’s sugar. When completely cooled, coat with sugar again.

1/ May substitute or add almond extract, Frangelico ®, pistachio extract, coffee extract, etc. The extract should compliment the particular kind of nut being used.

2/ Toasted almonds, raw walnuts, toasted hazelnuts, butternuts, pecans, Brazil nuts or a mixture of any and all. Raw black walnuts - for those who enjoy them - are especially apropos for Christmas.

Herrod's Golden Raisin Cookies

Sat, 08 Aug 2009 22:50:04 GMT

Harrod’s of London
Golden Raisin Cookies
(These cookies are just wonderful - light, crisp, sweet, full of raisins,
and perfect for serving anytime or especially for High Tea.)

The original Herrod’s recipe uses out-of-the-box raisins; however, my rum-soaked rendition is far superior. Begin these cookies months ahead by making a stash-pot jar of drunken raisin jewels. Such macerated dried fruit products improve with age and keep handsomely on a cupboard shelf for years.

• 1 cup sweet (i.e. unsalted) butter, softened
• 1 & 1/2 cups granulated sugar
• 2 tablespoons Karo Light Corn Syrup or Lyle’s Original Golden Syrup

• 2 & 2/3 cups A.P. flour
• 1 teaspoon baking SODA
• 1 tablespoon baking POWDER
• 3/4 teaspoon salt

• 2 cups rum-soaked golden raisins

1. Preheat oven to 350°F
2. (Use a standard electric or gas oven. A convection oven does NOT produce good results.)
3. In a K-5 mixer fitted with a flat paddle, cream together the butter, sugar, and corn syrup at high speed until light and fluffy.
4. (IMPORTANT: the butter must be very soft, and the beaten creamed mixture must be very very fluffy - do not skimp on allowing the KA the time it needs to achieve this.)
5. Sift together the flour, baking soda and baking powder onto a large piece of waxed paper. Make sure the soda and B. powder are thoroughly and evenly distributed throughout the flour.
6. Reduce the mixer speed while slowly incorporating the flour/soda mixture, and then the raisins.
7. Using a small ice cream scoop, portion and roll dough into walnut-sized balls and place one-inch apart onto an upside-down half bun pan or non-stick teflon coated baking sheet. Doughballs will “melt” and flatten as they cook.
8. Bake for 12-13 minutes until golden.
9. Remove cookies from pan and place on a wire cooling rack. Store in air tight containers.
10. Do NOT pack finished cookies into containers, plastic bags, or wrap in film-wrap until cookies have dried completely.

These cookies are best served after they are thoroughly cooled and have become crispy.

Really Snappy Ginger Cookies

Thu, 30 Jul 2009 22:43:20 GMT

Farm Journal’s
“Crackle-Top Ginger Cookies”
(Original FJ's recipe ©1965 altered by Chef Fritz Blank
by the addition of mini candied ginger cubes)

• 1 Cup “shortening” (butter or butter-flavored Crisco® recommended)
• 2 Cups firmly packed dark brown sugar
• 1 Cup of candied sugar-coated ginger slices, cut into 1/4-inch cubes
• 1 USDA “large” egg
• 1 Cup Molasses

• 4 Cups of Sifted All-Purpose Flour
• 1/2 teaspoon salt
• 2 teaspoons Baking SODA
• 2 teaspoons Ground Ginger (aka “powdered ginger”)

• 1 teaspoon pure Vanilla Extract
• 1 teaspoon Lemon Extract
----------------------------------------------------------------------------------------------------
• q.s. table sugar for rolling and forming the dough into balls and coating them with sugar
----------------------------------------------------------------------------------------------------

1. PREHEAT OVEN TO 350°F
2. In a separate bowl, mix and sift together the dry ingredients
3. Cream the butter or shortening and gradually add the brown sugar.
4. Beat the egg into the shortening/brown-sugar mixture, and continue to beat until light and fluffy.
5. Gradually combine, blend together the dry ingredients with the creamed ingredients… followed by incorporating the mini pieces of candied ginger, along with the vanilla and lemon extracts. Mix well.
6. Refrigerate for about four hours.
7. Form the dough into 1 & 1/2 inch balls.
(A small ice cream scoop is useful for this job)
8. Roll and coat the balls in the granulated sugar, and place them 3-inches apart onto a Teflon ® baking sheet. (Do NOT flatten them.)
9. Bake for 12 to 15 minutes until brown.
10. Transfer the cookies to a wire rack until cool.
11. Store in an air-tight container.

German Potatoe Salad

Sun, 26 Jul 2009 20:05:13 GMT

Would like the best German potato salad recipe you've ever tasted.
Thank you,
Littlelin

Help

Thu, 16 Jul 2009 17:32:54 GMT

I need to make 2 large trays of Shrimp Scampi for a function this coming Sunday July 19th.
I wanted to know if I cooked the shrimp and the scampi sauce today and froze it for defrost and to be placed over the pasta on Sunday, would this be okay??????

I also have to make two trays of Chic, Broc, and ziti and Chick scalopini. I have to go to the christening at 11am and then go home and cook to be at the hall at 1pm so I am looking to save as much time as possible. I would really appreciate any shortcuts you can provide me with.
Thank you so much in advance.

Darlene

More About Cabbage

Fri, 10 Jul 2009 22:17:55 GMT

Lucskos Káposziá
(Pronounced "Loo-Kosch Ka-pooz-tah")
This Hungarian style "slushy" cabbage = more often known as “Night-of-the-Howling-Wolf Cabbage” = demonstrates the natural affinity certain herbs have for cabbage. Rather than merely seasoning this noble vegetable, the four herbs used here combine and marry with the cabbage and create a brand-new flavor which is distinct from any of it's individual components. When this dish is made without meat, a cleaner taste results ... which I prefer to serve as a side vegetable rather than the traditional Eintopf (one-pot meal) with its requisite addition of pork

· 1 large head “regular” green (white) cabbage
(Savoy cabbage is better, but often not as available.)
· 2-3 tablespoons pork "leaf-lard" or goose fat.
· (optional) 2-3 strips of bacon
· (optional) 1-2 lbs fresh pork shoulder, spare ribs or pigs tails and ears.
· water (q.s. to cover the cabbage)
· 1-2 teaspoons dried tarragon
· 1-2 teaspoons dried summer savory (Hungarian:csombor )
· 1-2 teaspoons caraway seeds
· 1-2 teaspoon dill seed
· 1/4 cup white wine vinegar (to taste)
· 1 tablespoon sugar (to taste)
· 1 bay leaf - preferably fresh
· 2 tablespoons cornstarch mixed into 1/4 cup water thus forming "a slurry."
· 2 cups sour cream or sour cream thinned with buttermilk or yogurt

1. Place bacon pieces, lard, or goose fat into a large pot and melt over a medium-high flame.
2. Halve and remove and discard or eat raw on the spot the core from the cabbage heads. Slice each half-head into one-inch wide slices, and then each slice into one-inch ‘cubes/squares’
3. Place the cabbage into the pot, and sauté until cabbage is coated with the cooking fat and wilted, but NOT browned.
4. Add the fresh pork, spices, vinegar, sugar, and sufficient water to cover the cabbage et al.
5. Bring to a boil then reduce heat and simmer for 2-3 hours until cabbage is very tender.
6. Adjust seasonings by titration and thicken with the cornstarch/water slurry.
7. Finish with sour cream or a mixture of sour cream and buttermilk, and serve as a side-dish with roasted pork and or sausages.

Smoked Paprika

Tue, 07 Jul 2009 10:33:14 GMT

Not to belabor 'new fads' or to step into the 'where have you been?' arena, I would like to inquire about this seemingly new product called smoked paprika. I lived in the Hungarian part of the Big Apple for years and walked by endless stores which had large signs advertising paprika. I always thought it was for sprinkling over devilled eggs to give them a bit of color. Later I realized it had more significance. But now in the simplest grocery stores smoked paprika is as common as well, Montreal Steak Rub. Please, esplain!

My Favorite Corn Fritters

Thu, 25 Jun 2009 22:42:59 GMT

My Favorite Corn Fritters

• 2/3 Cup (or more) Cooked Corn (1?3 of creamed plus 1?3 whole kernal)

• 2/3 Cup Yellow Cornmeal, or Polenta + 1 teaspoon salt + 2 cups water

• 3 Tablespoons AP Flour

• 1/2 (±) teaspoon salt

• 1/4 teaspoon Baking Soda

• Pinch of sugar

• 1/2 Cup Whole Milk (or better yet, plain or honeyadded Yougurt)

• 1 “Large” Egg

• 1/3 Cup Vegetable Oil (preferably CORN oil)

1. Bring the two cups lightly salted water to a full rolling boil and slowly mix-in the cornmeal; cook just until al dente then drain using a fine strainer and set aside to reserve.

2. Whisk together the flour, salt, baking soda, and sugar in a bowl.

3. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix).

4. Stir the cooked corn and the par-cooked corn meal into the batter.

5. Heat the vegetable oil in clean “well-seasoned” black cast iron skillet over moderate heat until hot but not smoking, or use an electric skillet set at 350°F

6. Working in batches of 4, spoon one HEAPING tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about four minutes total.

7. Transfer with a slotted spatula onto paper towels to drain.

8. Serve hot with your favorite breakfast syrup, jam, powdered sugar, or simply “neat” as is. Once made, corn fritters keep well and make a tasty traveling snack to take on a train, or airplane, or as a side offering on a picnic.

Lemon Zest

Thu, 25 Jun 2009 12:32:20 GMT

During the past couple of years everyone seems to now have in their kitchen artillery a zester. Lemon zest is something which has become quite popular as has the zest of of limes and oranges. I would love your thoughts on this 'fad' which is in danger of overuse IMHO, but when skillfully employed is really super. Thanks, Jay

Lovage

Thu, 04 Jun 2009 14:36:34 GMT

We have just discovered the most gorgeous clump of lovage. Is soup stock the best option?

Best-Yet Figgy Bread Pudding

Sat, 16 May 2009 02:21:53 GMT

“Mom’s” All-American Figgy Bread Pudding

Most ethnographic cuisines have a version of bread pudding. Some, such as German “red pudding” (Rot Grütze) are heavy, dense, mostly-fruit affairs and have all but disappeared from modern repertoires. The French and English produce a “bread and butter ‘ pudding ’ ” which is chiefly an egg custard with a few slices of toasted bread on top.

Bread pudding as “the kind Mom used to make” is understandably the favorite of any child of that mom. (It is well known that moms are very influential regarding the development of epicurean opinions.) In the north eastern United States the following recipe is fairly representative of what I call home-style bread pudding. Enjoy !

• 3 whole eggs

• 3⁄4 cup sugar

• 2 cups milk

• 1 teaspoon vanilla

• 4 cups one-inch bread cubes cut from day-old Italian, French, or Viennese whole loaves or rolls

• 1⁄4 cup melted butter

• 1⁄3 cup raisins

• *1⁄2 cup dried figs ground into a paste and mixed with 1/4 cup dry sherry

• 1⁄2 teaspoon cinnamon

• 2 tablespoons butter

* (Make a large batch and use more sherry or Cognac. This “conserve” keeps in a lidded glass jar for months ... occasionally adding booze as may be necessary.

1. Preheat oven to 325-350° F

2. Spread the bread cubes onto a 'bun pan' (aka a 'sheet pan') and sprinkle with the melted butter. Place into the oven, and turning the cubes every two or three minutes, toast until golden.

3. Butter the inside of a two-quart low sided oven-proof casserole or baking dish

4. Mix together the eggs, sugar, milk, vanilla, and fig paste.

5. In a separate bowl, toss the bread cubes and raisins.

6. Pour the egg-milk mixture over the bread and allow several minutes for absorption. Toss to distribute the egg/milk/sugar with the bread cubes.

7. Place this mixture into the buttered baking dish; dot the top with the butter, and sprinkle the cinnamon evenly over the top.

8. Prepare a boiling Bain Marie for the baking dish and bake at 350°F for “an hour or so.”

Osso Bucco

Mon, 13 Apr 2009 15:34:56 GMT

I always though this was a slow cooking kind of dish. Silver Spoon Cookbook has half-hour recipes. Your comments and perhaps your favorite version?