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    You are in: Home / Community Forums / Recipe Requests - General / ISO Canape Robaire- Shrimp appetizer
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    ISO Canape Robaire- Shrimp appetizer

    Quokkagirl
    Wed May 14, 2003 4:05 pm
    Food.com Groupie
    I'm looking for a clone recipe for Canapes Robaire, served at a wonderful French resteraunt in Los Angeles- Robaire's.

    It was a magical mix of shrimp, cheese, garlic (?) and bread (sourdough, french, baguette-it's a mystery). Tiny shrimp were embedded in cheese and then toasted. I hated shrimp, but I'd eat this and beg for more.

    Does anyone have a recipe for it? I've looked on Zaar, Dogpile, Google, foodgeeks, all over the place and I can't find it. I thought the LA Times might have it in their Food 101, but I didn't find anything. I would love to find the recipe.

    Boy, do I miss Robaire's. Their dessert tray was an awesome and wonderful sight.
    Molly53
    Wed May 14, 2003 5:15 pm
    Forum Host
    Quokkagirl wrote:
    I'm looking for a clone recipe for Canapes Robaire, served at a wonderful French resteraunt in Los Angeles- Robaire's.

    It was a magical mix of shrimp, cheese, garlic (?) and bread (sourdough, french, baguette-it's a mystery). Tiny shrimp were embedded in cheese and then toasted. I hated shrimp, but I'd eat this and beg for more.

    Does anyone have a recipe for it? I've looked on Zaar, Dogpile, Google, foodgeeks, all over the place and I can't find it. I thought the LA Times might have it in their Food 101, but I didn't find anything. I would love to find the recipe.

    Boy, do I miss Robaire's. Their dessert tray was an awesome and wonderful sight.
    Look at Super Shrimp and Garlic Bruschetta. It looks like it will suit your requirements.
    Quokkagirl
    Wed May 14, 2003 5:33 pm
    Food.com Groupie
    Thanks, Molly- it's close, but not "it". Sounds good, though, so I've dropped it into My Cookbook.

    icon_smile.gif
    Molly53
    Wed May 14, 2003 6:03 pm
    Forum Host
    Me, too.
    Chef #1071032
    Fri Dec 12, 2008 2:29 pm
    Newbie "Fry Cook" Poster
    I know this is years late, but I just read this while trying to get the same recipe for Canape Robaire. Nothing can be substituted if you ever had this dish at Robaire's!

    I have a partial recipe, given to me on the fly, but it is a very good start; unfortunately, no amounts are given, so the craft of re-creating this may lead to some very tasty efforts!

    Sourdough Bread
    Cheese (Type not given, bit I would start with a sharp cheddar)
    Shrimp (fresh, cut to pea size)
    Hollandaise Sauce
    Pimiento

    Mix Hollandaise, shrimp, cheese and pimiento. Layer bread with mixture. Broil 15 minutes.

    I think the Hollandaise is the unexpected mystery ingredient that should put you on the way to enjoying those fond memories. I just could not place the source of the creaminess until I was given the ingredients.

    Now, if you get this and know where to find the Robaire's Vinaigrette recipe I can die happy.
    Kittencalskitchen
    Fri Dec 12, 2008 11:28 pm
    Food.com Groupie
    take a look at...

    Shrimp Wonton Cups
    Sweet on Sweets
    Sat Dec 13, 2008 12:17 am
    Semi-Experienced "Sous Chef" Poster
    You could try writing to Bon Appetit magazine. They have a regular feature of recipes from restaurants requested by guests.
    Quokkagirl
    Mon Dec 15, 2008 9:16 am
    Food.com Groupie
    Wow! this is a real surprise- and an early Christmas gift.

    Hollandaise sauce.... that is something I hadn't even thought of and it would explain some of the taste and texture of the canape.

    Thank you so much for this, I really appreciate it.

    Tina
    Chef #1071032
    Wed Dec 17, 2008 2:54 am
    Newbie "Fry Cook" Poster
    My pleasure -- but I wish we were toasting the new year over Canape Robaire in the balconette. New Year's was always amazing fun there!
    Quokkagirl
    Wed Dec 17, 2008 1:58 pm
    Food.com Groupie
    Update!!!! I found an interview with Robert Robaire in a magazine and he spoke of the canapes!!!!!

    Here is an excerpt of the article:

    "The biggest seller was the canape Robaire. We'd take a nice slice of country bread and spread it with a mixture of hollandaise, roasted bell pepper, crabmeat, cheddar, and Swiss cheese and put it in the oven. We'd cut it in six and people took slices. "

    So, I just have to figure it out about proportions. What a great year 2008 is turning out to be icon_smile.gif

    Thank you all for your help.

    Tina
    Chef #1071032
    Wed Dec 17, 2008 9:15 pm
    Newbie "Fry Cook" Poster
    Thanks, Tina! This was a stumper, and I can usually figure out what is in any dish.

    I guess that's why the canape is legendary, it was just so unique.

    By the way, when he says roasted bell pepper, I distinctly remember the red bits, so go with the sweeter red peppers, for sure.
    PictureMaker
    Thu Dec 01, 2011 1:22 pm
    Newbie "Fry Cook" Poster
    Bonjour to all of you.
    I only joined Food.com today, in November 2011, and I came upon this discussion. I see, of course, that it was first begun in 2003! Then, a very good "solution update" was posted in 2008 by Tina, who originally posted the question! Wow!

    Well, here I am many years later with something to add. I hope you are still active here on Food.com

    During the many years that I lived and worked in Los Angeles, I ate at Robaire's restaurant more than 500 times! (Yes, it's true) Robaire's was the very first french restaurant that I ever went to in my life, and it became and has remained my favorite restaurant of all time. I ordered 'Canapé Robaire' every single time I visited the restaurant. When "Papouche" closed the place, I was desolate, and I have never in all my travels anywhere again eaten such delicious food as was presented by Monsieur Robaire. As a chef myself, I was determined to cook the magnificent canapé for myself, and thanks to my many visits, I knew how to make it.

    To enchance the recipe as already shown here, I will add a couple of tips that will bring the flavor very close to your experience at the restaurant. To begin, be sure to clarify the butter, enriching its flavor with garlic at the same time. Crush a clove of garlic into the butter as it is warmed for clarifying. The dish benefits from a mixture of crab, shrimp, and lobster. Prepare it lightly sautéd in butter with the pepper, and pinches of rosemary, thyme and tarragon. Add a splash of sweet sherry to the mixture at the finish. Lightly toast the bread, garlic-buttered under the broiler before topping it to keep it from becoming 'soggy'. The hollandaise benefits from a touch of saffron.

    Monsieur was so modest about the cheese. Be sure the cheddar is a fine, mild and creamy white one. For "Swiss" be sure to use gruyère. (or another rich nutty variation such as emmethaler or jarelsberger) The exact proportions are not important, As I like to say, "Just love what you are cooking and it will love you back." You can adjust ingredients to your taste.
    ~Bon appétite!
    Quokkagirl
    Thu Dec 01, 2011 11:55 pm
    Food.com Groupie
    Thank you, thank you, thank you and, yet again, thank you!

    Yes PictureMaker, I am still hovering around Food.com and what a wonderful surprise to receive more knowledge to recreate the canapes.

    My family often reminisces about the wonderful restaurants we were privleged to have visited, and Robaire's is the top of the list. The ambience, the food, the staff... it all combined, like the canapes, into perfection.

    Take care and thank you once again for your help.

    Tina
    markhad
    Wed Feb 06, 2013 9:03 pm
    Newbie "Fry Cook" Poster
    Here you go. This was printed in the Los Angeles Times many years ago prior to Robaire's going out of business. Enjoy!

    Robaire’s Canapes
    Robaire’s French Restaurant in LA

    6 large Shrimp, cooked
    1 TBS Pimento, julienned
    3 TBS Hollandaise sauce
    4 sliced Sourdough baguette rounds, toasted or grilled
    3 oz. Parmesan Reggiano Cheese, grated
    Salt and Pepper to taste

    Place shrimp, pimento and two tablespoons of hollandaise sauce in bowl of food processor. Process until lumpy smooth. Spoon onto sourdough rounds place a little more hollandaise sauce on top of each round. Sprinkle with parmesan cheese. Bake at 350°F for 5 minutes. For best results, broil 30 seconds just before serving.

    Makes 4 servings as appetizers.
    Zeldaz
    Wed Feb 06, 2013 9:07 pm
    Food.com Groupie
    AS a public service, I have added this to the database, as it will be lost in this old thread. I have credited you, markhad. Thanks!
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