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Cook's corner: The Bonfire

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McClatchy Newspapers (MCT) - THE BONFIRE WAS A REAL TREASURE ON CAUSEWAY

Highlights

By Linda Cicero
McClatchy Newspapers (www.mctdirect.com)
9/22/2008 (1 decade ago)

Published in Home & Food

Many readers immediately thought of The Bonfire when they read a query about the name of a "casual family restaurant across the street from Fun Fair off the 79th Street Causeway" in the mid-1950s.

"Both places are highlights of my childhood in the 1960s," wrote Beverly Biden. "Memories of the dark, grown-up place included Shirley Temples for my siblings and I while my parents had martinis. On our way out, if we had behaved, we were allowed to choose a toy from the treasure chest at the front of the restaurant, always my favorite part of the meal!"

"It was a large family place with a treasure chest for good children to choose a gift," said Robin Steinmetz of Plantation, Fla. "We went often during the early '60s with our children."

"I grew up in Normandy Isle across the bridge from the 79th Street Causeway," wrote Toby Stein Gimelstein. "I remember The Bonfire quite well, as it was very popular for celebrating special occasions, especially children's birthdays."

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Q: "I have lost my recipe for rice pudding from Corky's of Miami Beach, Fla. Thank you for all the years of pleasure."

_Jan Beline, Sunrise, Fla.

A: Many of us remember Corky's fondly. Happily, among the recipes we procured over the years is this one, a classic from 25 years ago.

Q: I have been trying to find the recipe for Macaroni Grill's rosemary bread, which they put on your table while you are waiting for your order. It is the best."

_Destiny

A: The Macaroni Grill does not share its recipes, but the recipe here is very similar. It has been used in my family for generations _ though my grandfather's "recipe" was more like "take a handful of rosemary from the bush outside the back door and make tea, then add a shot of olive oil and mix with flour." You can double the recipe easily, and the baked bread freezes well.

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Q: I would give anything for the recipe to Morrison's Cafeteria tartar sauce. It was great.

_Kris Rapp, Athens, Ga.

A: Many readers wrote asking for the recipe after we published the secret to fried shrimp as only the gone-but-never-forgotten cafeteria made it. I snagged the tartar sauce recipe in 1983 and whittled it down from a formula that began with five pounds of cabbage. We're happy to share it.

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SLEUTH'S CORNER

Q: I don't know what made Kenny Rogers potato salad different from others, but I always looked forward to it. Since they've gone out of business, I've looked and looked but I've never found a recipe that was supposed to have that taste. Can anyone help?

_Denzel Housley

Q: Back in the 1940-1960s there was a bakery named Grables that had several satel""lite stores. They made a date-nut cake to die for. I am praying that you may be able to find the recipe."

_Doris

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CORKY'S FAMOUS RICE PUDDING

2-˝ pints (5 cups) milk

1 cup long-grain rice

1 tablespoon butter

ľ cup granulated sugar

2 eggs

˝ cup light cream

1 teaspoon vanilla

Dash yellow food coloring

Heat milk, rice and butter in heavy saucepan. When it comes to a boil, add sugar and mix well to dissolve. Reduce heat to low, cover and cook until rice is tender, about 25 minutes, stirring occasionally.

In separate mixing bowl, mix eggs, cream, vanilla and food coloring. Beat well. When rice is tender, stir in egg mixture. Cook until rice floats to the top, about 10 minutes. Makes 8 servings.

Per serving: 310 calories (31 percent from fat), 10.7 g fat (5.9 g saturated, 2.9 g monounsaturated), 81.8 mg cholesterol, 8.6 g protein, 44.9 g carbohydrates, 0.3 g fiber, 95.9 mg sodium.

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MORRISON'S TARTAR SAUCE

ľ cup finely chopped cabbage

2 tablespoons finely chopped onion

1-˝ teaspoons finely chopped green bell pepper

˝ cup dill pickle relish

About ľ cup good-quality mayonnaise

Toss the cabbage, onion and bell pepper with the undrained relish. Place in a colander, and allow to drain well for 30 minutes. Measure the drained vegetable mixture and combine with an equal amount of mayonnaise. Refrigerate at least 3 hours before serving to allow flavors to develop. Makes about 1-˝ cups.

Per tablespoon: 35 calories (62 percent from fat), 2.5 g fat (0.4 g saturated, 0.7 g monounsaturated), 1.9 mg cholesterol, 0.1 g protein, 3.3 g carbohydrates, 0.2 g fiber, 78.2 mg sodium.

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ROSEMARY BREAD LIKE MACARONI GRILL'S

2 teaspoons sugar

1-˝ teaspoons dry yeast

1 tablespoon chopped fresh rosemary leaves (or 1-˝ teaspoons dried), divided

1 tablespoon olive oil or soft butter, plus additional to grease dough

1-Ľ cups (about) flour

˝ teaspoon salt

Kosher salt

Vegetable oil spray

Mix the sugar into Ľ cup water. Microwave 30 seconds or until very warm (105 degrees), and stir to be sure sugar is dissolved. Sprinkle on the yeast and set aside for 5 minutes, until foamy.

Meantime, chop half the rosemary very fine, mix with additional Ľ cup water and microwave 1 minute or until water is very hot but not boiling. Let stand 5 minutes.

Place yeast mixture, rosemary mixture, olive oil, 1 cup flour and salt in food processor or bowl of mixer fitted with dough hook. Mix until a soft dough forms, adding flour if it's too sticky. Knead 5 minutes by machine or 10 minutes by hand, until smooth and elastic.

Form dough into a ball, rub all over with oil and cover with a towel. Let rise in warm place until doubled, about 1 hour.

Punch dough down and shape into a round loaf. Spray a cookie sheet with oil and place the dough in center. Sprinkle with the remaining rosemary, pressing lightly into surface. Let loaf rise again until double, about 35 minutes.

Heat oven to 375 degrees. Place cookie sheet with bread on middle rack. Place a pie pan of boiling water on rack beneath it. Bake about 20 minutes, until bread is lightly browned and sounds hollow when tapped.

Set bread on wire rack to cool. After 5 minutes, brush lightly with olive oil and sprinkle with kosher salt if desired. Serve warm with olive oil mixed with cracked pepper, balsamic vinegar and Parmesan cheese for dipping. Makes 8 servings.

Per serving: 91 calories (19 percent from fat), 1.9 g fat (0.3 g saturated, 1.3 g monounsaturated), 0 cholesterol, 2.2 g protein, 15.9 g carbohydrates, 0.7 g fiber, 393.8 mg sodium.

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(Contact the writer: lcicero(AT)MiamiHerald.com)

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© 2008, The Miami Herald.

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