Potatoes, Banana-Nut Bread, Mushroom Salad

DEAR SOS: Most restaurants delete or alter a recipe to keep up with changing times, but the potatoes side dish as served at Delmonico’s in West Los Angeles has never been changed, simply because it is perfect. Layers of potatoes are cooked golden brown and completely crunchy (like thick potato chips) and then topped with parsley-garlic butter. I would greatly appreciate your help in obtaining the recipe.

--JEFF

DEAR JEFF: After that description we couldn’t wait to ask for the recipe. Here it is from Delmonico’s executive chef, Tony De La Cruz.

DELMONICO’S POTATOES

6 medium boiling potatoes

1 cup peanut oil

4 whole heads garlic

1/4 cup chopped parsley

1/4 cup olive oil

Salt, pepper

Peel and thinly slice potatoes. In skillet heat peanut oil over medium heat. Add potatoes. Blanch 2 to 3 minutes. Do not brown. Remove potatoes from oil. Drain in wire basket. Set aside.

Wrap each head of garlic with foil. Roast at 400 degrees 45 to 60 minutes. Remove from heat and unwrap. Remove pulp of garlic, squeezing from 1 end. Puree pulp with parsley and olive oil.

Place thin layer of potatoes in 6-inch ramekin. Spread potato layer with 1 teaspoon garlic puree. Continue layering until there are 3 layers of potatoes and 2 layers of garlic puree. Repeat with remaining ramekins.

Bake at 400 degrees 10 to 12 minutes or until golden brown on top. Remove from heat. Serve topped with 1 teaspoon garlic puree. Makes 4 servings.

Each serving contains about:

339 calories; 93 mg sodium; 0 cholesterol; 20 grams fat; 38 grams carbohydrates; 5 grams protein; 1.18 grams fiber.

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DEAR SOS: I would appreciate a recipe for banana-nut bread.

--EVELYN

DEAR EVELYN: You can never have enough banana-nut bread during the holiday season.

BANANA-NUT BREAD

2 cups sifted flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 large bananas, peeled and mashed to equal 1 cup

2 eggs

1/2 cup shortening, at room temperature

1 cup sugar

1 1/2 tablespoons milk

1 teaspoon lemon juice

1/4 teaspoon salt

1/2 teaspoon vanilla

1 cup coarsely chopped nuts

Blender method, sift together flour, baking powder and soda in bowl. Put bananas in blender and blend until bananas are smooth. Add eggs, soft shortening, sugar, milk, lemon juice, salt and vanilla to bananas. Blend until smooth. Pour banana mixture over flour mixture and add nuts. Mix lightly.

Conventional method, sift together flour, baking powder, soda and salt. Mix sugar, shortening and eggs until fluffy. Stir in milk, lemon juice and vanilla. Stir in sifted flour mixture. Mash bananas. Stir into batter along with nuts. Turn into 3 well-greased 12 ounce juice cans or 1 (9x5-inch) loaf pan.

Bake at 350 degrees 45 to 60 minutes. Cool thoroughly before slicing. Makes 1 loaf, or 8 servings.

Each serving contains about:

463 calories; 173 mg sodium; 53 mg cholesterol; 23 grams fat; 58 grams carbohydrates; 8 grams protein; 0.38 gram fiber.

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DEAR SOS: Ever since Le St. Germain restaurant in Hollywood closed, I have been trying to find a recipe for their mushroom salad. I have gone through at least 25 cookbooks. Help!

--PAULETTE

DEAR PAULETTE: It was one of the first recipes we requested when Le St. Germain opened in the early ‘70s. It’s a handy salad for a holiday party or buffet because you can prepare it ahead.

LE ST. GERMAIN MARINATED MUSHROOM SALAD

1 pound large white mushrooms

Juice 1/2 lemon

2 tablespoons chopped parsley

2 tablespoons chopped chives

Vinaigrette

2 tomatoes, sliced

Slice mushrooms. Toss mushrooms with lemon juice in bowl. Add parsley, chives and Vinaigrette. Toss, then chill. Toss again before serving. Garnish with tomato slices. Makes 4 servings.

Each serving contains about:

525 calories; 260 mg sodium; 0 cholesterol; 57 grams fat; 7 grams carbohydrates; 5 grams protein; 1.02 grams fiber.

Vinaigrette

3 tablespoons vinegar

2 tablespoons Dijon mustard

1 cup oil

Dash white wine

Salt, pepper

Blend together vinegar and mustard in bowl. Gradually add oil, pouring in thin stream and beating until mixture thickens slightly. Add wine. Season to taste with salt and pepper. Makes about 1 1/2 cups.