I love the bread dipping sauce at Café Cibo in St. Petersburg. I've tried to re-create it with no success. It is tomato based with either olive oil or butter. Can anyone help with a recipe? Amy Arrigo, Parrish
Unfortunately, Café Cibo won't disclose its secret recipe, but Spring Hill resident Cindy Shea shares a recipe she found online that she thought sounded pretty close. The recipe calls for you to puree the mixture at least three minutes. It's an important step. As it whirs around the blender, the color changes from a vibrant red to a red-orange right before your eyes. The texture becomes smooth and almost velvety. The tomato selection at my store was not great so I substituted four plum tomatoes. I did not need to adjust the seasonings for my taste but it's always a good idea to taste something before serving. You could serve this with crusty bread for dipping or on a platter with other things like tapenade, guacamole and dips.
Barbara Voit of New Port Richey remembers clipping a cheese pie recipe from either Parade Magazine or DASH. She has lost her recipe and hopes someone remembers an article titled "Can you say comte?" You spread coarse Dijon mustard on a crust, then top with cheese and sauteed onions and a cream-egg mixture. She would love the original recipe again.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email email@example.com. Include your name, city and phone number.