Submitted by Jennie from Miami

Q: I wonder if the recipe for Beef Wellington, particularly the liver pate' that was used in the old Studio Restaurant is available anywhere. I know that a popular request from the Studio was their delicious chocolate mousse. I am interested in any information/history about the restaurant that was in my memory, one of the best ever in South Florida

Answered 08/18/11 17:28:16 by Kathy Martin

A: Linda Cicero has published a few Studio recipes in her Cook's Corner column, but not that one. If you'd like her to try to obtain it, you're welcome to write to contact her at LindaCiceroCooks@aol.com.

Submitted by Sandra Cohen from Redding, CT 06896

Q: I am looking for a recipe that was in Cook's corner around Nov 8, 2010 for Provencal chicken thighs. Please help. Thanks, Sandra Cohen

Answered 08/12/11 20:04:26 by Kathy Martin

A: Here's the recipe, which ran in Linda Cicero's column on Nov. 4. Enjoy! MAIN DISH PROVENCAL CHICKEN WITH MUSHROOMS AND GARLIC 12 bone-in, skin-on chicken thighs 1 tablespoon plus 2 teaspoon kosher salt, divided 1 1/2 teaspoons freshly ground pepper 1 cup plus 3 tablespoons all-purpose flour, divided 1 tablespoon olive oil 1 tablespoon unsalted butter 1 head garlic, cloves separated and peeled 10 ounces white button mushrooms, stemmed and quartered 1 tablespoon minced fresh rosemary 1 tablespoon minced fresh thyme 3/4 cup white wine 2 cups low-sodium chicken stock 3 tablespoons heavy cream 1 1/2 tablespoons fresh lemon juice Season the chicken with 1 tablespoon salt and 1 teaspoon pepper. Place flour in a large dish. Dredge all the chicken thighs until coated in flour. Set aside in a single layer. Heat a large Dutch oven over medium-high heat. Add the oil. Sear the chicken in batches, skin side down, for 4 to 5 minutes, until evenly browned. Do not turn the chicken or move it while it is browning, to encourage a good, golden crust on the skin. Remove the chicken to a plate and reserve. Reduce the heat to medium and melt butter. Add the garlic and mushrooms. Cook until the garlic is golden brown and any liquid from the mushrooms has evaporated, 7 to 8 minutes. Add the rosemary and thyme and cook an additional 2 minutes. Stir in the white wine and chicken stock. Return the chicken to the Dutch oven. (It is fine if the chicken is overlapping or in two layers). Bring the liquid to a low boil, then reduce to a gentle simmer. Cover and let cook 20 minutes. Remove the chicken to a platter and tent with foil to keep warm. Stir in cream, lemon juice and remaining salt and pepper into the juices in the pot. Whisk the remaining 3 tablespoons flour with 1/4 cup water and stir into broth. Return the liquid to a low boil and cook until thickened, about 5 minutes. Serve the chicken with the gravy. Makes 6 servings. Per serving: 601calories ( 55 percent from fat), 36.2g fat (11.4 g saturated, 14.9g monounsaturated), 173 mg cholesterol, 38 g protein, 24.4 g carbohydrates, 1.8 g fiber, 1,262 mg sodium.

Submitted by Judy Spero from Coral Gables

Q: On 12/2/10, you published a recipe by Linda Gassenheimer entitled "Stir-fry pairs veal with green beans." I printed it out, but when I decided to make it this week, it didn't have the specific quanities of ingredients to make it, only what to buy. I tried looking in Herald Archives, but couldn't find it. Can you please help with the specific amount of ingredients to prepare it? Thank you so much.

Answered 08/05/11 13:32:07 by Kathy Martin

A: Here's the column you're looking for. I hope you enjoy the recipes: Stir-fried veal and green beans can be made faster than sending out for Chinese food. It takes several minutes to gather the ingredients for stir-fried dishes, but only a few minutes to cook. Try lining up all the ingredients on a plate or cutting board in order of use; then you won't have to keep referring to the recipe while cooking. Sherry is combined with soy sauce to make a flavorful sauce. Fat-free, low-salt chicken broth can be used instead. Short cut tip: Omit the rice recipe below and serve the stir-fried veal over plain rice. This meal contains 570 calories per serving with 20 percent of calories from fat. Fred Tasker's wine suggestion: This Asian dish would be well matched by an aromatic viognier. Helpful hints Your wok or skillet should be very hot so the veal will be crisp. Boneless, skinless chicken breast can be substituted. 2 crushed garlic cloves can be used instead of purchased minced garlic. Countdown Marinate veal. Prepare other ingredients. Microwave rice. Stir-fry veal, then rice. Shopping list To buy: 3/4 pound veal cutlet, 1 small bottle sherry, 1 bottle low-salt soy sauce, 1 jar minced garlic, 1 bottle sesame oil, 1/2 pound green beans, 1 cucumber, 1 package microwaveable brown rice, 1 package frozen peas. Staples: Cornstarch, black peppercorns. Linda Gassenheimer's latest book is The Flavors of the Florida Keys. Her website is www.DinnerInMinutes.com. Main Dish Quick-Fried Diced Veal 1/4 cup sherry 3 tablespoons low-salt, soy sauce 4 teaspoons minced garlic 3/4 pound veal cutlet 1/2 tablespoon cornstarch 1 1/2 teaspoons sesame oil, divided use 1/2 pound green beans, trimmed and cut into 2-inch pieces (2 cups) 2 cups peeled and cubed cucumber In a small bowl, mix sherry, soy sauce and garlic. Cut veal into 1-inch pieces and add to marinade. Set aside while preparing remaining ingredients. Remove veal from marinade, reserving marinade. Toss veal in cornstarch and set aside. Heat 1/2 teaspoon sesame oil in a wok or skillet over high heat. Add green beans and stir-fry 2 minutes or until beans are tender. Remove beans to a plate. Add remaining 1 teaspoon oil to the wok and then the veal. Stir-fry 1 minute and return the green beans to the wok. Add the marinade and cucumber. Stir-fry 2 minutes. Remove to a plate. Use the same wok for the rice dish. Makes 2 servings. Per serving: 330 calories (19 percent from fat), 6.8 g fat (1.4 g saturated, 2.3 g monounsaturated), 132 mg cholesterol, 40.5 g protein, 19 g carbohydrates, 4.8 g fiber, 1,020 mg sodium.

Submitted by maggy from miami

Q: looking for vanilla rum cake recipe like the famous cake decorators in miami Thanks

Answered 08/05/11 13:29:39 by Kathy Martin

A: Here's the recipe, along with the introductory note, that we published in Linda Cicero's Cook's Corner column in 2002: --- Patricia Rodriguez of Miami asked for a recipe for a vanilla rum cake like those sold in Cuban bakeries, often as wedding cakes. Sandra Hermens of Weston, who had a cake business, shared her recipe which, unbelievably, starts with a mix. If you don't mind serving from the pan, it's easier to pour on the rum syrup if you leave the cake there. DESSERT Cuban Vanilla Rum Cake 4 large eggs 1 (4-serving-size) box instant vanilla pudding 1 box Duncan Hines Yellow Cake Mix 1 cup water 1/2 cup vegetable oil Rum syrup: 3/4 cup water 3/4 cup sugar 3/4 cup light rum Buttercream frosting (optional) Mix the eggs and pudding mix. Let set for 5 minutes. Sift the cake mix; beat it into the egg mixture with the water and oil. Pour batter into a greased 9-by-13-inch pan; bake at 350 degrees for 35 to 45 minutes, until a toothpick inserted in center comes out clean. Cool on rack 10 minutes. Meanwhile, bring water and sugar to a boil in a heavy saucepan over medium-high heat, stirring until sugar dissolves. Boil without stirring 7 minutes. Remove from heat and add rum; return to a boil for 2 minutes; syrup should be slightly thick. Turn cake out onto platter; poke holes all over it. Slowly pour syrup all over cake. When cool, frost if desired. Makes 24 servings. Per serving: 198 calories (34 percent from fat), 7.4 g fat (1.5 g saturated, 1.2 g monounsaturated), 35.4 mg cholesterol, 2.1 g protein, 27.2 g carbohydrates, 0.3 g fiber, 207 mg sodium.

Submitted by Jack BEene from Mt pleasant, TX 75455

Q: IN the recipe for Brown Sugar-Walnut Poundcake what kind of flour is used.Cake, enriched or self rising. Thanks

Answered 08/05/11 12:05:13 by Kathy Martin

A: Unless otherwise specified, all-purpose flour is assumed.

Submitted by gerry from bay harbor islands, fl

Q: there was an article this past week about a cool summer drink at Morton's.. something about slim cooling drinks. the one with proseca is the one i am interested in.

Answered 07/25/11 10:10:03 by Kathy Martin

A: Here's a link to that story. Enjoy: http://www.miamiherald.com/2011/07/21/2322534/mortons-spa-tinis-aimed-at-health.html

Submitted by fran paine from clarkrange tn

Q: what can be done if blueberry jam is in jars and is too thick? It loked right coming off the poon in sheets.

Answered 07/14/11 09:14:40 by Kathy Martin

A: I'd suggest scraping it into a pan, heating until it melts and stirring in a little water, a tablespoonful at a time.

Submitted by Patrick Murdock from Miami, Florida

Q: Hi Kathy, My wife and I recently opened Mangia Mia Italian Kitchen's "the Meatball Truck." We have the first and only Italian Food Street truck in the Tri-county area. Can you direct me as to where I can send our press release to the Miami Herald? Thank you, Patrick www.mangiamiami.com

Answered 07/14/11 09:13:43 by Kathy Martin

A: Please e-mail it to me at kmartin@miamiherald.com. I'd be glad to let readers know about you. Include a jpeg if you have one.

Submitted by Sonia from Miami, Florida

Q: Love your section....... In the 80s I frequented a Thai restaurant on Kendall Drive and 104. They served a shrimp dish in a red sauce and the shrimp was cooked in an egg batter and wrapped in bacon. I can't remember the restaurant's name so I can't located it and would love the recipe. thank you

Answered 07/11/11 10:08:57 by Kathy Martin

A: Thanks for your kind words. Your question is the kind Linda Cicero handles in the Sleuth's Corner section of her Cook's Corner column. I invite you to send it to her at her new e-mail address, LindaCiceroCooks@aol.com.

Submitted by pat from miami

Q: miami herald had a recipe in there food column called mango bread with cocnut walnut. recipe didnt consist of raisins

Answered 06/30/11 17:43:08 by Kathy Martin

A: I apologize for my delay in responding. This is the recipe in our archives that comes closest to the one you describe. It does not call for coconut, but you could certainly add 1/4 cup or so. Moist Mango Bread 2 cups sifted flour 1/2 teaspoon baking powder 1 1/2 teaspoon baking soda 2 teaspoons cinnamon 1/2 teaspoon salt 1 1/3 cups sugar 3 eggs, well-beaten 2/3 cup vegetable oil 2 cups mashed mangoes 1/3 cup raisins 3/4 cup chopped walnuts Sift dry ingredients into a large bowl. Mix well. Add eggs, oil, mangoes, raisins and nuts, mixing well after each addition. Mix by hand until creamy. Pour into a 5-by-9-inch buttered and floured loaf pan. Bake in preheated preheated, 350- degree oven 50 minutes to an hour or until a wooden toothpick inserted in the center comes out clean. Cool before cutting.

Submitted by CINDY JACKSON from MALTA (MEDITERRANEAN ISLAND)

Q: HELLO KATHY, I AM AN ESTABLISHED FOOD WRITER, A MEMBER OF THE LONDON SOCIETY OF WOMEN WRITERS & JOURNALISTS, NOW LIVING IN MALTA, A SMALL ISLAND IN THE MIDDLE OF THE MEDITERRANEAN. I LIVED FOR A TIME IN NAPLES, FLORIDA, AND IN JULY 1999 FOOD WRITER DORIS REYNOLDS GAVE ME FRONT PAGE EXPOSURE IN THE NEAPOLITAN SECTION OF THE NAPLES DAILY NEWS. IN PARTICULAR SHE EMPHASISED MY FEELING FOR THE AMERICAN KITCHEN. MY WORK WAS SHOWN AT THE PRESTIGIOUS FRANKFURT BOOK FAIR IN 1999 IN SUPPORT OF AN EPICUREAN SERIES FOR APPLETREE PRESS IN BELFAST. I HAVE BEEN WRITING A MONTHLY FOOD PAGE FOR MALTA'S SUNDAY NEWSPAPER FOR TEN YEARS. CAN I INTEREST YOU IN A SERIES OF ARTICLES (PLUS RELATED RECIPES) UNDER THE HEADING "A TASTE OF EUROPE"? MY BEST WISHES, CINDY JACKSON

Answered 06/30/11 17:33:59 by Kathy Martin

A: Thanks for thinking of us, but we reserve our limited freelance budget for stories about South Florida.

Submitted by Joani Riviere from Miami, Florida

Q: Many years ago 20+ I got a recipe for quick mango jam made with mango, sugar and pectin. I misplaced my recipe (have zillions)and would love to utilize my extra mangoes for the jam. I remember getting the recipe from the Miami Herald. I have been subscribing for 35 years. I don't think you had to cook or put in canner. hope you can help. thank you. Joani Riviere

Answered 06/10/11 17:05:44 by Kathy Martin

A: Here's a recipe Linda Cicero shared in a 1999 Corner column, saying it was the best she'd tried: The best recipe I've found for preserving lots of mangoes is mango jam. It always gets raves when I give it away at Christmas and as hostess gifts. I adapted it from a peach recipe in Helen Witty's wonderful Fancy Pantry (Workman, 1986), The rum gives the jam an island touch, and most of the alcohol evaporates during cooking. PRESERVES Mango Jam with Brown Sugar and Rum 6 cups coarsely chopped, peeled, ripe mangoes 2 cups (packed) dark brown sugar 6 tablespoons strained fresh lime or lemon juice 3/4 cup dark rum, preferably Jamaican 2 cups sugar Combine the mangoes with the brown sugar and lime juice and about half of the rum in a large glass bowl and stir well. Cover with plastic and let stand overnight. Pour the mango mixture into a heavy, nonaluminum pan. Bring to a boil over medium-high heat. Cover the pan, reduce heat and cook the mixture until the mango chunks begin to turn translucent, 15 to 20 minutes. Stir frequently. If the jam becomes too thick before the fruit clarifies, add 2 or 3 tablespoons of water. Add the sugar and cook the jam rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of running when the sauce is tilted sharply. (Remove the pot from the heat while testing.) Stir in the remaining rum and cook the jam for 2 minutes, stirring. Ladle the boiling-hot jam into hot, clean pint or half-pint canning jars, leaving 1/4 inch of space. Seal the jars with clean two-part canning lids according to manufacturer's directions and process for 15 minutes (for either size jar) in a boiling water bath. Cool, label and store the jars. The jam is ready to use immediately. Makes about 6 cups. Per tablespoon: 45 calories, trace protein, 10 grams carbohydrate, trace fat, 1 percent calories as fat, 0.3 grams fiber, no cholesterol, 1.8 milligrams sodium.

Submitted by wanda lentz from scottsboro, al

Q: I recently had pasta salad served with sauerkraut on top. Was so tasty but had no luck getting recipe. Was told it was a secret. Have you seen this recipe? Thank you.

Answered 06/03/11 18:06:01 by Kathy Martin

A: Our recipe sleuth is Cook's Corner columnist Linda Cicero, who can be reached at lcicero@miamiherald.com.

Submitted by Christine Ward from Pentwater, MI

Q: Where is this week's Cook's Corner column, June 2, 2011. The one listed for computer users is last week's column.

Answered 06/03/11 18:05:26 by Kathy Martin

A: We were late in posting this week's column to the website, but it's there now. I'm sorry for the inconvenience.

Submitted by Patricia Hiraldo from Santo Domingo, Dominican Republic

Q: Hello Ms. Martin, I would like to contact you by email regarding food photographer Danny Lerner. Would you be so kind as to send me your email address? Thank you and regards.

Answered 05/23/11 09:39:04 by Kathy Martin

A: You're welcome to e-mail me at kmartin@miamiheral.com. I don't know Mr. Lerner, however. We use Miami Herald staff photogrpahers for all our food photos.

Submitted by Jennifer M. from Miami, Fl

Q: I became of fan of Don Burrito's Chicken Mole. Since the location near my house closed, I have been trying to find a way to recreate the recipe. Can you help? P.S. I have an aversion to peanuts (not an allergy-I just don't like them) but the only close recipe I found contains peanut butter.

Answered 05/16/11 09:43:20 by Kathy Martin

A: Cook's Corner columnist Linda Cicero is our recipe detective. You can reach her at lcicero@miamiherald.com.

Submitted by Sue A from North Miami,FL

Q: I have been trying to find the recipe for the dipping sauce they used to serve at the Mutiny Hotel in Coconut Grove. It had mustard in it,but was not the typical red or yellow sauce, it was more orange colored. Would you happen to have that recipe in your files?

Answered 05/12/11 18:28:26 by Kathy Martin

A: The person to query about restaurant recipes is our Cook's Corner columnist, Linda Cicero, at lcicero@miamiherald.com.

Submitted by judi scher from guttenberg, nj

Q: Is Maida Heatter, the doyenne of caking making, still alive? I hadn't heard much about her lately -- she is the one responsible for my baking skills. Many thanks. Judi

Answered 05/12/11 18:27:31 by Kathy Martin

A: I'm happy to report that Maida is alive and well, in her 90s now, still in Miami Beach. Two of her cookbooks were reissued in paperback this spring.

Submitted by Scott Clark from Ottawa Ontario Canada

Q: I went to the Meat Market on Lincoln Rd. five times in eight weeks while on vacation....their Ceviche is amazing..one evening they served it on top of "pressed watermelon"it was this lovely rectangle of a meaty portion of watermelon....my question is how did they make the rectangles...I tried to contact them but they did not respond...i would love to do a ceviche presentation with the rectangles this summer at my country house....can you help me....

Answered 05/09/11 16:28:39 by Kathy Martin

A: Glad you enjoyed your visit. Our recipe sleuth is Cook's Corner columnist Linda Cicero. You can query her via lcicero@miamiherald.com.

Submitted by Hilda Mann from Weston, Florida

Q: Hi Kathy. I am looking for a similar recipe for a cuban vanilla rum cake like the ones that are popular in miami for weddings and birthdays. The cake itself is dense and they moisten it with some sort of simple syrup with rum. I have tried several cake recipes but they all turn out too light. Would you happen to have a scratch cake recipe that is similar? Thank you.

Answered 05/02/11 10:21:51 by Kathy Martin

A: Here's the mix-based recipe Linda Cicero published in her Cook's Corner column. If it doesn't fit the bill, please contact her directly at lcicero@miamiherald.com. DESSERT Cuban Vanilla Rum Cake 4 large eggs 1 (4-serving-size) box instant vanilla pudding 1 box Duncan Hines Yellow Cake Mix 1 cup water 1/2 cup vegetable oil Rum syrup: 3/4 cup water 3/4 cup sugar 3/4 cup light rum Buttercream frosting (optional) Mix the eggs and pudding mix. Let set for 5 minutes. Sift the cake mix; beat it into the egg mixture with the water and oil. Pour batter into a greased 9-by-13-inch pan; bake at 350 degrees for 35 to 45 minutes, until a toothpick inserted in center comes out clean. Cool on rack 10 minutes. Meanwhile, bring water and sugar to a boil in a heavy saucepan over medium-high heat, stirring until sugar dissolves. Boil without stirring 7 minutes. Remove from heat and add rum; return to a boil for 2 minutes; syrup should be slightly thick. Turn cake out onto platter; poke holes all over it. Slowly pour syrup all over cake. When cool, frost if desired. Makes 24 servings. Per serving: 198 calories (34 percent from fat), 7.4 g fat (1.5 g saturated, 1.2 g monounsaturated), 35.4 mg cholesterol, 2.1 g protein, 27.2 g carbohydrates, 0.3 g fiber, 207 mg sodium.