Wow. Out of all the posts on my blog the one that seems to have touched the most readers, and driven traffic to my site, was the post on the Magic Pan Restaurant. The post was initially driven simply from a professional/academic interest in the way the company "Poka-Yoke'd" their process to make perfect crepes every time. But as I was writing, and researching, I found myself falling into the nostalgia.... of the time, the place, and the memories. (See the Wiki entry here)Apparently I was not alone. Many who visit share in the comments section their memories of the restaurant, and of their time eating, working, or just hanging, there. Some have even shared the "deep dark secrets" of the contents of some of my favorite recipes. (Go read the comments! Interesting!)In addition, many have asked for people to post recipes. I have found a few online, and while I encourage all to visit the web sources, I will be posting a few here over the next few weeks and months. So, enjoy!
MAGIC PAN RESTAURANT POTAGE ST GERMAIN (Pea Soup) (from Phaedrus)This pea soup recipe is from the Magic Pan Restaurant.1 (1 pound) ham bone4 1/2 cups water1 (13 ounce) can chicken broth2 cups split peas2/3 cup finely chopped leeks or green onions1/3 cup finely chopped carrots1/3 cup finely chopped celery1 teaspoon granulated sugar1/2 teaspoon garlic powder1 teaspoon salt1/4 teaspoon thymeBay leaf1/2 teaspoon pepper2 1/2 cups milk1 cup whipping cream1 cup chopped ham, cooked1/2 cup chopped chicken (cooked) (optional)Place ham bone in large pot. Add water, chicken stock and peas and bring toboil over medium heat. Reduce heat and simmer, stirring occasionally for 30minutes.Sauté the onions, carrots and celery just until limp. Add them to the souppot along with all the seasonings and continue to simmer until peas are verysoft and mixture is thick - about 45 minutes. Remove ham bone. Graduallystir in the milk and cream. Add ham and chicken. Simmer, stirringoccasionally, about 10 to 15 minutes.Potage St. Germain soup should be served with a dollop of sour creamand a splash of sherry. The sherry was served on the side in a tinyglass pitcher, while the sour cream was placed in the bowl and dustedwith chopped parsley.