Good morning, readers. It seems summer vacation is the time for lots of good eating, but not so much for recipe sharing. As school starts and autumn arrives, that changes. We count on you to solve dilemmas, send favorite foods and ask foodie questions in the days just ahead.
We’ve had a recent request for a recipe from the late great Loft restaurant, and that brought forth a memory from David Cooper. “I definitely remember The Loft as one of my favorite restaurants (after Town and Country and Mount Vernon). Its architecture was unusual, with three levels of seating. Great food. A strong memory is having the 35th anniversary party for my wife’s parents — Dr. and Mrs. George G. Young — on the top level. I don’t remember any specific dishes, but I do remember they had great salads.”
Isn’t that how it often is — the memories outlast the recipes? If you have a memory of any of those Loft salad recipes, or a recipe, or can reconstruct something similar, please share.
Today’s request from Marie-Laure Poire is for a dish she sampled on one of those aforementioned vacations. “This was a tomato tartine. As best as I could tell, it was a crust topped with caramelized onions and sauteed cherry tomatoes of many colors, sweet and savory at the same time. I hope your readers can find this recipe.”
Finally, a failed experiment by Yeast of the Ridge brought this request. “I have often made monkey bread with frozen roll dough, either Bridgford or Rhodes, and lots of butter. It works great. My kids asked for a sweet version of monkey bread, and it ended up being too syrupy and also the recipe did not provide for rising time like the plain version does. Can your readers recommend a light, not too sweet recipe for cinnamon monkey bread?”