We frequent Giorgio’s Bakery and Bistro in Hollywood, where we always get the mussels appetizer. Could you get the recipe?
– Maria Pizzuti, Hollywood
Chef “Tony,” of Giorgio’s Bakery and Bistro (800 N. Ocean Drive, Hollywood, 954-929-5550), gave us this very rich recipe. One look at it and I figure cardiologists everywhere are firing up their pens to send me letters. Let me save you time: The recipe is for eight servings and calls for a pound of butter and a pound of cream cheese to make the fennel-infused cream sauce; however, only a portion of this is eaten with each mussel. Most remains behind in the bowl. So unless you drink the stuff, it’s not nearly as fat-laden as it appears. You could, however, get by with half the amount of fat and still get the flavor, but consider it a special occasion indulgence to go all the way. Don’t cut back on either fennel or garlic, however.
The same mixture could be used for shrimp, as served at the restaurant, scallops or lobster.
Years ago, Prego made a spaghetti sauce that had a recipe printed on the label for baked ziti that didn’t call for cooking the noodles in advance. It was delicious and so easy to make. I never copied the recipe and Prego no longer prints it. Can you help me find it? – Connie Higerd, Pompano Beach
Their competitor, Ragu, must have seen requests for this No Boiling Baked Ziti recipe all over the Web, and there’s now a recipe out there calling for their own jar of sauce. You can use any homemade sauce, or use a store-bought brand. We recommend brands with the fewest ingredients that aren’t too sweet. Avoid those with sugar and/or corn syrup. Either way, you’ll need
3 1/4 cups of sauce. The ziti noodles absorb the extra liquid in the recipe as they bake, making this an easy, one-dish meal.
I am looking for a recipe similar to J. Alexander’s Maytag Blue Coleslaw. I am assuming they are one of the restaurants that don’t give out their recipes. I have tried to re-create it but don’t seem to get it quite right. People who don’t like blue cheese seem to love this coleslaw. Do you have anything in your archives?
– Dawn Walkowski, Coconut Creek
You are right: We learned that J. Alexander’s, a chain with locations in Broward and Palm Beach counties, keeps their recipes proprietary. None of my copycat cookbooks turned up anything that resembled their Maytag Blue slaw (named for the brand of artisan blue cheese used), so I went online and browsed around until I found one that came somewhat close. You may have to tweak it to your tastes, but it’s similar and pleased our crowd of picnickers.
