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Culinary SOS

Deviled Ribs From the Waldorf

March 12, 1987|ROSE DOSTI | Times Staff Writer

Dear SOS: The deviled beef ribs at the Waldorf-Astoria in New York are incredible. Can you possibly get them to part with their recipe?


Dear Charles: The bones were introduced to the Waldorf's steak house, the Bull and Bear, when it opened in 1962 and have been a favorite since, according to executive chef John Doherty. "It was a good way of using good, meaty bones left from the prime rib," said Doherty.


8 pounds beef ribs (from prime rib of beef), about 2 racks

Salt, pepper

1/4 cup virgin olive oil, about

1 cup Dijon mustard

2 1/2 cups plain bread crumbs

10 ounces veal or beef stock

1/2 cup Madeira

1/2 teaspoon cornstarch

1/2 teaspoon water

2 tablespoons butter

Lightly season bones with salt and pepper. Place bones on baking sheet and roast at 325 degrees 1 1/2 hours. After bones have cooked, allow to cool until easy to handle, about 15 minutes.

Combine 3 tablespoons olive oil and all but 3 tablespoons mustard, blending well. Separate bones into rib sections and lightly coat with mustard mixture. Dredge each piece in bread crumbs and place on baking sheet. Sprinkle bones lightly with more olive oil. Bake at 375 degrees until golden brown.

Combine stock and Madeira. Reduce by half. Combine cornstarch with water until smooth. Stir into sauce and cook until sauce coats back of spoon. Continue to simmer several minutes to blend flavors over low heat. Add butter and 3 tablespoons reserved mustard. Stir until smooth. Makes 6 to 8 servings.

Dear SOS: About five or six years ago you printed a recipe for a wonderful chocolate cake called All-American Chocolate Cherry Cake. I cut the recipe out but lost it. Can you help? The chocoholics in my family would be eternally grateful.


Dear Michael: You're in luck. It was a My Best Recipe prize-winning recipe submitted by Melinda Lou Campbell of Los Angeles back in 1981.


2 cups cake flour

2/3 cup unsweetened cocoa powder

1 1/4 teaspoons baking soda

2 teaspoons baking powder

1 2/3 cups sugar

4 eggs

2 teaspoons vanilla

2 (8-ounce) packages cream cheese, softened

1 (21-ounce) can cherry pie filling

1 (6-ounce) package semisweet chocolate pieces

1 cup seedless raisins

3/4 cup chopped almonds

Powdered sugar

Sift together flour, cocoa, baking soda and baking powder. Set aside.

Beat together sugar, eggs and vanilla until well-mixed. Add cream cheese, beating until smooth. Add flour mixture, beating until well mixed. Stir in cherry pie filling, chocolate pieces, raisins and almonds.

Pour into well-greased and floured 12-cup fluted tube pan. Bake at 350 degrees 55 to 60 minutes or until cake tests done. Let cool. Sprinkle with powdered sugar. Makes 12 to 16 servings.

Dear SOS: It finally happened to me. I lost the recipe for Fiddler's Three Cheddar Cheese Soup. It was printed many years ago and I would love to serve it for a family gathering.


Dear Gloria: Fiddler's Three restaurant in Fullerton shared its recipe with us in 1973, and the recipe is still going strong.


1 cup shredded carrots

1 cup thinly sliced celery

2/3 cup thinly sliced onion

2 1/2 tablespoons chicken soup base

2 1/2 cups water

1/3 cup flour

3 cups milk

1 pound sharp natural Cheddar cheese, shredded

Salt, pepper

Add carrots, celery and onion to chicken soup base with water. Cover and simmer 10 to 12 minutes or until vegetables are tender.

Blend flour and half of milk and add to vegetable mixture, stirring well. Add remaining milk and cook until thickened, about 15 minutes. Add cheese and stir just until melted. Season to taste with salt and pepper. Makes 4 to 6 servings.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.

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