Good morning on this first July day, full of fish and tartar sauce and other healthful things.

Mitch Baldree's opening request brings back memories of Chattanooga landmarks of days gone by.

Dr. Baldree wrote, "I wondered if you have the recipe for Read House's Bavarian Cream Cheese Pie. In my youth (I am 59 now), I was treated by my parents to an occasional lunch at the Tavern Restaurant at the Read House on a Saturday when my mother wanted to spend the day browsing at Miller's, Fowler Bros., etc., while I hung out at Martin-Thompson's and Lookout Sporting Goods. The meal invariably ended with Bavarian Cream Cheese Pie that we all really appreciated, so much so that occasionally an entire pie would be purchased. The era was the early 1970s. I think that I may have seen a similar recipe in Helen Exum's cookbook years ago, but we no longer have those books. Would you cast the net for that recipe, please?"

Net cast, Dr. B.

An anonymous writer brought up the topic of mustard and pork.

"I read a recipe for spare ribs topped with yellow mustard to keep the seasoning rub from falling off. The recipe said you didn't taste the mustard. Then I remembered a pork roast that was heavily seasoned and topped with brown mustard and a little flour. Can I get some comments about mustard as coating and topping for pork?" (And perhaps, please, some recipes too.)

As a final request, Marilyn Murphy in her fish stew below recommends eating with "a rustic bread." Please provide a rustic loaf for the rest of us.



Marilyn Murphy sent another recipe for fish that looks irresistible.

Aegean Kakavia (Fish Stew)

Olive oil (enough to coat the bottom of a large pan)

4 onions, peeled and chopped

4 stalks of celery, including leafy tops, roughly chopped

4 cloves of garlic, peeled and roughly chopped

4 to 6 medium tomatoes

Generous pound of potatoes, peeled and cut into 1-inch cubes (I use Yukon gold)

3 bay leaves

1 quart vegetable stock

Sea salt

Ground black pepper

1 1/2 pounds of fresh fish fillets (I use cod and/or wild-caught salmon, but any somewhat firm fish would be good)

Juice of 1 lemon

Optional: a small bunch of fresh parsley and a small bunch of fresh dill, roughly chopped

Pour enough olive oil into a large pan to cover the bottom of the pan. Put on medium heat. Add the onions and celery, and cook for 5 minutes, then add the garlic, and cook for another 5 minutes, stirring occasionally, until soft.

Add the tomatoes, potatoes and bay leaves, and pour in the stock. Season with salt and pepper to taste, and simmer for 15 minutes. At this point, add the fish, and bring back to a boil, then reduce to medium-low heat and simmer for a further 15 minutes, until the potatoes are tender, and the fish is cooked through and flakes apart. Stir in the lemon juice and herbs. Drizzle with an additional tablespoon of oil.

Serve with chunks of a rustic bread.



As Mary Ann McInturff expressed, homemade tartar sauce is easy and such an improvement on store-bought. Jane Raglin offered hers from Bon Appetit magazine, and then Ms. McInturff sent the one she uses.

Bon Appetit Tartar Sauce

1/2 cup mayonnaise

2 1/2 tablespoons chopped fresh dill

2 tablespoons drained capers

2 tablespoons chopped fresh chives

2 tablespoons finely chopped cornichons or dill pickles, plus 1 tablespoon pickle juice from the jar

Just mix everything together. I used Hellmann's mayonnaise and chopped the capers. I also used dill pickles and pickle juice.

Mary Ann's Tartar Sauce

I don't usually measure when making this, so vary proportions according to your taste.

1/2 to 3/4 cup mayonnaise

1 tablespoon yellow mustard

Dry minced onion to taste

Dry minced parsley to taste

1/2 to 1 tablespoon lemon juice

2 tablespoons, plus or minus, sweet pickle relish

1 teaspoon (or more) dry dill weed

Optional: Capers are always a good addition.

Mix well and refrigerate.

This keeps in the refrigerator for a long time. So much better than store-bought, which has all sorts of additives, I presume to make it shelf-stable.



Barbara Mann's fish recipe came from "Cuisine at Home Weeknight Menus" and has been a favorite of the Manns for several years.

Crisp Crusty Snapper or Tilapia

1 cup mayonnaise

1/2 cup green onions, minced

2 teaspoons sugar

1/2 teaspoon salt

Pepper (optional)

1/2 cup bread crumbs or panko crumbs

1/2 cup plain potato chips, crushed

1/2 cup shredded Parmesan

1/2 teaspoon paprika

2 tablespoons melted butter

Salt and pepper

4 red snapper fillets, boned and skinned

Combine for the sauce the mayonnaise, green onions, sugar, salt and pepper, if using.

Heat oven to 450 degrees. Line baking sheet with parchment paper. Combine crumbs, chips, Parmesan, paprika and butter. Season fish with salt and pepper. Place fish on baking sheet, and place crumb mixture evenly onto each fillet. Bake 15 to 20 minutes until fish flakes easily. Serve with sauce.



Now that we have been fishy, saucy and healthful, a seasonal salad just might continue to fit the bill.

Betty Domal commented on adding summer tomatoes to salads with cucumbers and onions. Her Icebox Cucumbers recipe was printed June 17.

Ms. Domal wrote, "You can use this same recipe and just add the amount of tomatoes you want. Halved cherry tomatoes would be good as well as sliced or chopped. I just don't add tomatoes ahead because I don't think they keep as well as the cukes and onion, and are really fresh when you add them in when ready to eat."



Here's a sourdough tip from Pat Treadwell of Dunlap. "I have found that you can freeze your sourdough starter. Just get it out the day before you need to use it so it can thaw."

The subject of bread is a good place to end. Just this morning I heard from a young sufferer from COVID-19, who marked her healing progress by saying she had sat outside with a cup of tea and hot buttered bread. I envisioned that hot buttered bread as a fresh-made loaf, brought to her door with empathy and affection, because it sounds like a hopeful remedy for those recovering from any misery. Shall we get busy baking bread, to that end?



* Read House's Bavarian Cream Cheese Pie

* Mustard coating for pork

* Rustic bread


To Reach Us:

Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.

Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750


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Jane Henegar