From the Beacon Journal’s archives, here are recipes for some favorite dishes from classic Akron restaurants.
ART’S PLACE BEAN SOUP
1 lb. dry navy beans
4 ham hocks
Salt and pepper, to taste
8 peppercorns
1 medium chopped onion
1 tbsp. oil (olive, canola or butter)
1 to 2 tbsp. ham soup base, more or less to taste
Wash beans. Place in a heavy soup pot and cover with cold water. Bring to a boil and boil for 2 minutes. Remove from heat, cover and let stand 1 hour. Drain beans and discard that water.
In a large soup pot, add the oil and the onions, and saute until soft, about 5 minutes. Add beans, ham hocks, salt and peppercorns, fill the pot with 2 quarts of cold water or enough to cover beans and ham hocks. Cover pan, bring to a boil, reduce heat and simmer gently until beans are tender, about 3 hours.
Remove ham hocks, shred meat and return meat to soup. Season with a tablespoon or two of ham base, to increase the ham flavor, using more or less to taste. Season with additional salt and pepper, to taste.
Makes about 2 quarts.
KAASE’S CHICKEN IN A NEST
For the potato nests:
5 baking potatoes
4 cups peanut oil for deep frying
For the creamed chicken filling:
3 tbsp. butter
6 tbsp. all-purpose flour
1 cup chicken broth or stock
1 cup half-and-half
¾ lb. cooked chicken meat, diced
Salt and freshly ground black pepper to taste
Chopped fresh parsley for garnish
Peel the potatoes and grate them coarsely. As you do this, keep the grated potato in lightly salted water so it will not discolor. Press the grated potatoes dry on paper towels.
Heat the oil in a wok to 380 degrees. Dip a bird’s-nest frying basket (see note below) into the pan to oil it.
Take the baskets apart and fill the bottom basket with the grated potatoes, forming a basket of potato within the wire basket. Replace the smaller basket within the larger and clamp shut.
Deep-fry until golden brown, about 3 minutes.
To remove, gently take out the smaller basket. Knock out the potato basket by gently tapping the wire frame upside down on the counter. The potato basket will fall out. Drain on paper towels.
In a small saucepan, melt the butter. Add the flour and cook together to form a roux. Do not brown.
Whisk in the chicken stock and half-and-half. Bring to a simmer, whisking until smooth and lump-free. Stir in the cooked chicken meat and increase the heat. Salt and pepper to taste.
When the chicken filling is cooked through, arrange the potato baskets on a platter and fill them with the hot chicken filling. Garnish with chopped parsley.
Makes eight baskets.
Note: A bird’s-nest fryer is a two-basket device that can be used to deep-fry grated potatoes. If you don’t have one, substitute two long-handled metal strainers, 4 inches in diameter each.
WATERLOO COCONUT CREAM PIE
2 boxes (4-serving size) vanilla pudding mix (not instant)
3 tbsp. coconut flavoring
1 cup frozen whipped topping, thawed
½ cup shredded coconut, lightly toasted
¼ cup blanched slivered almonds, lightly toasted
2 (9-inch) baked pie shells
Additional whipped topping
Prepare both boxes of pudding according to package directions. Chill several hours or overnight.
Several hours before serving, place pudding in a mixer bowl and beat until smooth and fluffy. Fold in coconut flavoring and the 1 cup whipped topping. Gently fold toasted coconut and almonds into filling.
Pour filling into baked pie crust. Swirl whipped topping over filling and lightly sprinkle with toasted coconut and almonds, if desired. Chill thoroughly.
Makes two pies.
Note: Toast coconut and nuts by spreading on separate baking sheets and baking at 350 degrees just until coconut begins to turn golden, and for nuts, for about 3 to 4 minutes, until they’re crisp but have not changed color.
NICK ANTHE’S BEAN SALAD
5 cups cooked red kidney beans
¾ cup diced celery
¾ cup diced Spanish onions
1 cup diced sweet pickles
½ tsp. salt
1 tsp. white pepper
½ cup mayonnaise (or to taste)
2 tbsp. sweet pickle juice
Rinse red beans thoroughly and drain very well.
Mix with all other ingredients. Chill before serving.
Makes 10 servings.
DILULLO’S SAUTEED GARLIC SHRIMP WITH CAPELLINI
¼ lb. capellini or other thin-noodle pasta
½ cup broccoli florets
½ cup fresh sliced zucchini
½ cup yellow squash, sliced
¼ cup fresh mushrooms, sliced
4 whole cloves garlic
½ cup extra virgin olive oil
8 fresh shrimp, deveined and shelled
Salt and pepper to taste
Fresh Italian parsley, for garnish
Freshly grated Romano cheese, for garnish
Cook pasta in salted water until done but firm, not soft. Set aside.
Steam or blanch vegetables in boiling water a minute or two, just to slightly soften and preserve the color. Remove from heat source and set aside. Put olive oil in a skillet; crush garlic and brown. Add shrimp and cook for a few seconds. Add the pre-blanched vegetables. Continue cooking until shrimp are done. Salt and grind in pepper to taste.
Remove pan from heat and set aside. Add pasta to the frying pan and toss with shrimp-vegetable mixture. Also mix in 2 tablespoons of the pasta cooking water.
Sprinkle with fresh Italian parsley and Romano cheese.
Makes one serving.
