Black bean soup is restaurant favorite and buttermilk aficionado drops a line

Recipe Finder

April 24, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Cuban black bean soup and buttermilk drops are the order of this day. Perhaps they'll become a favorite order for your home menus.

Helen E. Unger of Glen Rock, Pa., requested a Cuban black bean soup recipe "similar to the one served at the Crab Shanty restaurant in Ellicott City."

Jack Stuprich of Baltimore sent chef Gilles Syglowski's choice, and he wrote that his recipe is like that served at the Back Porch restaurant on Ocracoke Island:

"Just a ferry ride from Hatteras Village, and if you are on the Outer Banks, a day trip to Ocracoke, this beautiful North Carolina Island, is a must."

Stuprich's black bean soup

Serves 4 to 6

1 1/2 cups dried black beans

1 ham bone or about 1/2 pound ham meat minus the fat

5 to 6 cups water

2 medium onions, sliced

4 to 5 stalks celery, sliced

2 to 3 carrots, sliced

1 bay leaf, 5 sprigs parsley, 1 sprig thyme, tied together

2 cloves

1/2 teaspoon mustard powder

dash cayenne pepper

1 to 2 cups chicken stock or milk

2 hard-cooked eggs

4 to 6 slices lemon or 1/2 cup chopped ham

plain croutons

Wash beans in several changes of cold water, cover with cold water, soak overnight.

Drain beans and put in large thick pan. Add 5 to 6 cups water and ham bone or ham. Cover pan and cook over medium heat for 2 hours. Add onions, celery, carrots, herbs, cloves, mustard and cayenne. Cover pan and cook 1 1/2 hours over low to medium heat until beans are tender. Remove ham bone and herbs. Puree soup in blender and reheat. If too thick add enough stock or milk to make a good soup texture. Serve hot with garnish of egg, lemon or ham, and croutons.

Verena Nepsund of Cathlamet, Wash., requested a recipe for buttermilk drops, which, she says, has been impossible to find. She wrote that even her home extension agent couldn't find them.

Betty Tuft of McHenry, Ill., responded with the recipe and with a note about our city. "I was once in your city of Baltimore and was much impressed"

Tuft's buttermilk drops

2 cups sifted flour

1/4 cup sugar

1 teaspoon salt

1 egg

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon nutmeg

3/4 cup buttermilk

1/4 cup oil

Sift dry ingredients together. Stir in buttermilk, oil and egg with fork. Beat until smooth and drop with a teaspoon into hot fat (375-degrees) and fry until golden brown, about 3 minutes. Drain on brown paper.

Recipe requests

C. Bryant of Hawesville, Ky., wants a recipe for pickled okra.

Nancy L. Porciello of Columbia wants a recipe for barbecue pork tenderloins, which she has been unable to find.

Florence D. Baris of Baltimore wants a recipe for strawberry soup, which she enjoyed on a cruise.

Marie S. Locke of Odenton has memories of a "wonderful sweet holiday bread topped with a rather thick layer of some sort of cheese. Every nationality in the small town in Pennsylvania where we lived made this bread."

Mattie Pipkin of Fayetteville, N.C., wants a recipe for making a clear hard candy.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes.

=1 We will test the first 12 recipes sent to us.

Pub Date: 4/24/96

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