Cook’s Corner

She’s not forgotten Forgoza bread recipe

 

Sleuth’s Corner

Q. Woe is me; I’ve lost my Armadillo Cafe crab cakes recipe. These crab cakes are unlike any others I’ve made. Chock-full of flavorful ingredients, they’re browned and then baked. The recipe ran in your column during that fine restaurant’s heyday two decades ago or so. Could you possible resurrect it?

Gail Ackermann Davis

A. The only recipe I can find in our archives from the gone-but-not-forgotten Armadillo is for its pecan tart. We’ll have to hope readers can provide this recipe.


Bread

Hawaiian Yeast Rolls

3/4 cup canned crushed pineapple, drained

1/2 cup brown sugar

1/4 cup butter, softened

1 envelope active dry yeast

1/2 cup warm water

1 tablespoon sugar

1 egg

3 cups Bisquick

Filling:

2 tablespoons butter, softened

1/4 cup brown sugar

Mix pineapple with brown sugar and butter, and divide mixture among 12 large muffin cups.

In mixing bowl, dissolve yeast in water. Mix in sugar, egg and Bisquick. Beat vigorously. Add more Bisquick if mixture seems too wet to handle.

Turn dough onto floured surface. Knead until smooth, about 15 times. Roll into a rectangle about 16 by 9 inches. Spread with the 2 tablespoons butter and sprinkle with the 1/4 cup brown sugar.

Roll up tightly, beginning at wide side. Seal well by pinching edge of dough into roll. Cut into 12 slices. Place in prepared muffin cups. Cover with damp cloth, and let rise in a warm place until doubled, 40 minutes to 1 hour. Heat oven to 400 degrees.

Bake rolls 15 minutes. Invert pan onto serving plate, allowing pan to remain over rolls until sugar mixture runs down onto them. Serve warm. Makes 1 dozen.

Per serving: 227 calories (39 percent calories from fat), 10 g fat (4.9 g saturated, 1.7 g monounsaturated), 31 mg cholesterol, 3 g protein, 32 g carbohydrates, 1 g fiber, 431 mg sodium.


Side Dish

Honey-Sweet Apple Cabbage Slaw

1/2 head red or green cabbage, cored and shredded (about 6 cups)

2 teaspoons kosher salt

2 Granny Smith apples, halved and cut into matchsticks about 1/4 inch thick

Juice of 1 lemon

1/4 cup honey

2 teaspoons cider vinegar

1/2 teaspoon prepared horseradish

1/4 cup mayonnaise, or as needed

Place the cabbage in a colander set over a large bowl. Toss with the salt. Refrigerate for at least 1 hour or overnight. Rinse under cool running water and pat dry with paper towels.

In a large bowl, toss cabbage with apples and lemon juice. In a small bowl, whisk honey with vinegar and horseradish. Pour over slaw, and toss to evenly coat. Mix in half the mayonnaise. Add more mayonnaise to taste, a tablespoonful at a time. Cover and refrigerate at least 1 hour for flavors to meld. May be prepared up to 2 days in advance. Makes 4 servings.

Per serving: 247 calories (37 percent calories from fat), 10.8 g fat (1.7 g saturated, 2.4 g monounsaturated), 6.1 mg cholesterol, 2.1 g protein, 40 g carbohydrates, 4.7 g fiber, 1,108 mg sodium.


Appetizer

Norman Brothers’ Forgoza Bread

2 pounds white bread dough

1 cup chopped green onion

1/2 cup chopped parsley

3 ounces grated Parmesan cheese

1/4 cup dried oregano

1 tablespoon granulated garlic

2 tablespoons crushed fresh garlic

1/3 cup olive oil

Stretch bread dough into a 12-inch square. Sprinkle all ingredients onto the dough. Beginning at the top of the square, roll up dough.

Chop the rolled dough into small pieces and piles into 2 ungreased 9-inch pie pans. Let dough rise in warm place until doubled. Heat oven to 350 degrees.

Bake for 20 to 30 minutes, until nicely browned. Makes 20 servings.

Per serving: 167 calories (31 percent calories from fat), 5.8 g fat (1.6 g saturated, 2.9 g monounsaturated), 4 mg cholesterol, 4.5 g protein, 22.4 g carbohydrates, 2.5 g fiber, 285 mg sodium.


Q. My 81-year-old neighbor has misplaced her recipe for Forgoza bread, and asked me to contact you. She really would like to make it again (she is a fabulous cook!).

Dianne P.

I can only hope I will still enjoy cooking when I reach 81! I’m so happy to be reminded of this recipe, from Norman Brothers, which appeared in a 1995 column.

If you are not a bread baker, simply use a loaf of dough from the supermarket freezer case. As long as you remember to thaw the dough ahead of time, you can make this with just a few minutes of preparation. You could also make your own dough, or use a bread machine. (Remember to halve the topping ingredients if your machine makes a 1-pound loaf.)

You can use all kinds of toppings, just as you would with a pizza or bruschetta. Or take it from appetizer to main dish by adding protein. For example, I added chopped pepperoni and mozzarella to one pan and marinated artichokes and pesto to another.

Hawaiian rolls

Annie P. of Sacramento asked for help finding a lost recipe for a Hawaiian roll made with Bisquick, pineapple and brown sugar. What made the recipe unique is that it called for yeast as well as Bisquick, which is essentially a quick-bread mix.

Fran Plummer found it in a 45-year-old Bisquick cookbook, while Christina Bogg and Krista Arnold both sent versions dating to 1964. Thanks also to Laura Pita and Melly Iglesias of Miami, Betty Clocker of Gaston, N.C., and Cindy Caird.

The rolls are perfect with a ham dinner, and make a great base for barbecue sandwiches. They freeze well and are easy to make, even if you are a novice working with yeast.

Cookbook Corner

The Artisan Jewish Deli at Home by food writer Michael Zusman and Portland delicatessen owner Nick Zukin (Andrews McMeel, $27.99) is a wonderful how-to for those interested in making their own knishes and kugel, varnishkes and pastrami.

It’s also a great read, with lots of background on the traditional techniques of Jewish delicatessens sprinkled with cultural context and profiles of some favored outlets.

There are more than 100 recipes, accompanied by helpful step-by-step photos and fascinating trivia. For example, bagels were much less commercially successful before 1964, when a bagel-making machine was perfected and put into widespread use by Lenders. Soon came flash freezing, upsizing and the reformulation of bagel dough to be spongy-soft. Zusman’s old-world recipe, on the other hand, take a day or two from start to finish to allow for flavor development.

The book’s Honey-Sweet Apple Cabbage Slaw recipe will get you in and out of the kitchen much more quickly.

Tried and New

Better Oats has added two flavors, apples and cinnamon and maple and brown sugar, to its fast-cooking steel-cut oatmeal line. Steel-cut usually means long simmering, but Oat Revolution cooks quickly in the microwave.

The blend includes flaxseed and is 100 percent whole grain. Find it at Winn-Dixie and Target or check online for locations at betteroats.com.

Send questions and responses to LindaCiceroCooks@aol.com or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172. Replies cannot be guaranteed.

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