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Culinary SOS

Shelling Out a Special Recipe for Cioppino from Bay Area

February 27, 1986|ROSE DOSTI | Times Staff Writer

Dear SOS: There is nothing like the recipe for cioppino that is served at Scoma's restaurant on Fisherman's Wharf in San Francisco. Can you obtain it?


Dear Mario: Yes we can and did with the chef's compliments. The tomato base can be made ahead. Add the shellfish just before serving. SCOMA'S CIOPPINO

1/4 cup olive oil

1 tablespoon garlic, chopped

1 onion, chopped

1/4 cup sauterne

6 bay leaves

1 tablespoon oregano

4 (1-pound) cans crushed whole peeled tomatoes

2 tablespoons sugar


1 large crab, washed and cracked

8 clams

8 prawns

1/2 pound bay shrimp

1/4 pound crab meat

Heat oil in saucepan. Add garlic and saute until garlic is browned. Add onion, wine, bay leaves and oregano. Cook 10 minutes over low heat. Add crushed tomatoes and sugar. Season to taste with salt. Simmer 20 minutes, adding more wine if it evaporates too quickly. Add crab, clams, prawns, shrimp and crab meat. Cook until clams open, about 10 to 15 minutes. Makes 6 to 8 servings.

Dear SOS: Could you provide me with a recipe for lemon bars using lemon juice and peel?


Dear Phyllis: You can leave out half a cup chopped pecans and one cup flaked coconut from the cookie batter if you want an unadulterated lemon bar cookie. LEMON-GLAZE BARS

1 cup cake flour

2 tablespoons granulated sugar

1/8 teaspoon salt

1/3 cup butter or margarine, softened

2 eggs, lightly beaten

1 cup light brown sugar, packed

1/2 cup chopped pecans

1 cup flaked coconut

1 tablespoon lemon juice

1 teaspoon grated lemon peel

Tart Lemon Glaze

Combine flour, granulated sugar and salt in mixing bowl. Cut in butter until mixture resembles coarse meal. Press mixture in bottom of 8- or 9-inch square pan. Bake at 350 degrees 15 minutes or until lightly browned.

Mix eggs, brown sugar, pecans, coconut, lemon juice and peel. Spread over baked pastry and bake at 350 degrees 25 to 30 minutes. Loosen around edges while warm. Top with Tart Lemon Glaze. Cool in pan. Cut into squares or bars. Makes 16 to 20 bars. Tart Lemon Glaze

1 tablespoon lemon juice

2/3 cup sifted powdered sugar

1 teaspoon grated lemon peel

Gradually add lemon juice to sugar. Blend well and stir in lemon peel.

Dear SOS: I haven't had any luck finding a recipe for a hot-nuts mixture. Can you help?


Dear Jenny: Oaxacan Nuts, one of the hottest nuts in our file, is also a favorite. OAXACAN NUTS

2 tablespoons olive oil

2 teaspoons garlic salt

2 pounds canned mixed nuts

1 (5/8-ounce) package chili seasoning mix

2 teaspoons extra-hot chili powder

Heat oil with garlic salt in large skillet. Add nuts. Reduce heat and toss, using 2 spoons, until nuts are well-coated. Transfer to large bowl.

Blend chili seasoning mix and chili powder and add to nuts. Toss with spoons until well coated. Store in airtight container and refrigerate at least 2 days to blend flavors. Nuts may be frozen. If frozen, reheat at 350 degrees 5 minutes. Makes 2 pounds.

Dear SOS: Some years back, you printed a recipe for Silly Carrots. I guess in the process of moving, I lost my recipe. Could you please reprint it?


Dear Grace: Certainly. This recipe was a My Best Recipe winner back in 1981. If you need an explanation for the title, we don't get the joke, either. The contributing reader failed to explain its significance. SILLY CARROTS

2 pounds carrots, peeled and sliced

1 (10-ounce) can tomato soup

3/4 cup sugar

3/4 cup wine vinegar

1/4 cup oil

1 teaspoon prepared mustard

1 large onion, diced

1 medium green pepper, diced

4 stalks celery, diced

Salt, pepper

Cook carrots in boiling water just until tender. Drain and set aside. Combine tomato soup, sugar, vinegar, oil, mustard, onion, green pepper, celery and season to taste with salt and pepper. Heat and stir to boiling. Simmer 10 minutes. Pour over drained carrots. Serve hot or refrigerate for salad. Makes 6 to 8 servings.

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