Blast from the past - Salmagundi's [moved from San Francisco Bay Area board]
I expect a lot of us used to depend on this place for a great lunch - super soups, great salads, breads, desserts. And then they were gone.
In checking the internet, the only recipe from them I've been able to find is their Sopa de Tortilla.
Does anyone have any others? Like their awesome Mulligatawny, their Cream of Mushroom, their Navy Bean, etc, etc...
I'd hate to think all of those recipes are lost forever. Help?
Going over my clippings notebook I saw that Bon Appetit had run their German Lentil Soup with Garlic Sausage recipe. Never tried it so cannot confirm that it is the real deal but it is worth a try. Hope it fits the bill.
Salmagundi German Lentil Soup with Garlic Sausage
2 quarts beef or chicken broth
1 cup lentils, rinsed and sorted
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 teaspoon freshly ground pepper
1 medium orange, quartered
3 parsley sprigs
1 teaspoon fresh thyme leaves or 1/2 tesapoon dried, crumbled
1 bay leaf
1/2 pound salt pork
2 tablespoons all purp. flour
1/2 cup sour cream
2 tablespoons dry Sherry
6 cooked unsmoked all beef garlic sausages, cut into 1/4 inch slices
Combine broth, lentils, chopped vegetables, and pepper in a large saucepan. Tie orange, parsley, thyme, and bay leaf in cheesecloth bag. Add to saucepan. Bring mixture to a boil over high heat. Reduce heat and simmer until lentils are tender, about 45 minutes. Meanwhile, bring large saucepan of water to boil over high heat. Add salt pork and blanch for 10 minutes. Drain well and cut salt pork into 1/2 inch cubes (about 1 1/2 cups). Transfer to medium skillet. Place over medium heat and cook utnil salt pork begins to render fat, then increase heat to medium high and saute until browned on all sides, about 20 minutes. Pour off all but 2 tablespoons of fat and reduce heat to medium. Add the flour, stirring constantly, for 2 minutes. Add to simmering lentil mixture and sontinue stirring for 15 minutes. Discard cheesecloth bag. Combine the sour cream and Sherry and stir into the soup. Taste and adjust seasoning, adding more water if too thick. Add sausage and heat through.
I actually got the Gazpacho recipe from the manager of the Salmagundi that used to be near Market Street.
Cold Gazpacho Soup (as served at Salmagundi, San Francisco)
1/2 cup olive oil
1/4 cup red wine vinegar
32 oz tomato juice
pinch cayenne pepper
1 tsp black pepper
8 whole tomatoes
2 red onions
3 bell peppers
1 oz sliced almonds
3 cloves garlic, minced
Parboil tomatoes in boiling water until the skins begin to peel. Immediately remove from water and let cool.
Peel and dice the cucumbers into 1/2 inch size cubes and set aside.
Peel and fine dice the red onions and set aside.
Fine dice the bell peppers and set aside
Go back to the cooled tomatoes, peel and core and dice into 1/2 inch cubes and set aside
Whisk olive oil and vinegar together; add the tomato juice and seasonings and whisk well
Add all the set aside diced vegetables, sliced almonds and minced garlic cloves
Top with sour cream if desired
I am in HEAVEN!! MY mother, God love her, is the world's most uncreative cook. If the recipe didn't have ground beef, she didn't serve it. For all of her culinary faults, however, she was a fabulous shopper and frequently took me (the only daughter) to South Coast Plaza, where we would shop and enjoy lunch. I had two favorite restaurants there, Salmagundi and The Magic Pan. I loved the Gazpacho so well that I will probably make this at home this weekend!
Thank you, fellow chowhounds, for this amazing thread!
I'm sorry I don't have any recipes for you. Just wanted to say thanks for a great walk down memory lane. I used to have lunch there numerous times a week when I worked in the financial district in SF in the late 70s. I don't know how I'd rate their food today after 30 years of great dining, but I loved their soups and salads then!
This recipe was printed in Bon Appetit (in their Restaurant Recipe Section) but is not on epicurious.com.
Salmagundi 's Sopa de Tortilla
3 pounds chicken pieces
4 quarts water
1 teaspoon celery seeds
1 teaspoon whole black peppercorns
2 garlic cloves, peeled
1 (1-pound) can whole peeled tomatoes, undrained
1 onion, cut into 1-inch pieces
1 green pepper, cut into 1-inch squares
3 sprigs fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground white pepper
1 garlic clove, minced
1 (10-ounce) package frozen corn
4 green onions, coarsely chopped
1 cup cooked rice
2 teaspoons minced fresh parsle
4 oz Tortilla chips
1/2 lb grated Cheddar cheese
Combine chicken and water in stockpot. Add celery seed, peppercorns and garlic tied in cheesecloth. Cover, bring to a boil, reduce heat and simmer for about 45 min.
Remove chicken from broth and let cool. Strain broth and return to pot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30 min.
Add corn and green onion. Simmer 10 min.
While this is cooking, skin and bone the chicken pieces and cut the meat into bite-size pieces. Add salt to taste. Add the chicken, rice and parsley to the broth, and heat through.
Garnish each bowl with a few crisp tortilla chips and Cheddar.