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The Heritage Restaurant

Great recipes from The Heritage Restaurant

For all of those who wanted The Heritage Restaurant’s wonderful seasonings, here you are! I’m so happy to share these, as we all have wonderful memories of this Cincinnati icon, now closed. My husband, Frank, was the general manager there for years (that’s where we met!) and all of my sons worked there, as well, while attending high school and college.

Some of you have been asking again about the Heritage cookbook (their famous Cajun shrimp recipe is in there) and if it’s still for sale. Yes, it is, by sending a $15.00 check to Howard Melvin, 1296 Crestwood Ave., Cinti. Oh, 45208-4236. Hurry, though, quantities are limited!

Janet Melvin’s Heritage Salt Free Seasoning

Mix together:
2 cups each basil, dill leaves, chives
1 cup caraway seed
1 cup thyme leaves
1/4 cup granulated garlic (not powdered)
Tip from Rita’s kitchen: I add 1 tablespoon dried savory, since savory is a wonderful salt substitute, as well.

Heritage Restaurant’s Cajun Seasoning

Store this in the refrigerator, because the paprika and cayenne have high oil content, and keep better in the refrigerator, or for long term storage, in the freezer. This makes three cups.
Mix together:
3/4 cup sweet paprika
1/2 cup salt (I like sea salt)
1/4 cup ea: ground white and black pepper
1/4 cup powdered cayenne pepper
1/4 cup granulated garlic
1/2 cup dry thyme
1/4 cup dry oregano

Heritage Restaurant’s BBQ Shrimp Seasoning

As always, use dried herbs
1-1/2 tablespoons or less to taste, freshly ground black pepper
2 teaspoons dried rosemary, crushed
3 bay leaves, crushed
1 teaspoon Heritage Cajun seasoning
1/2 teaspoon ea: cayenne pepper, oregano and basil
1 tablespoon hot Hungarian paprika
1/2 teaspoon salt

RITA’S HERBES DE PROVENCE

(Good with lamb, grains, tomatoes, pork, beef and in seafood recipes)
Blend together and store in cool, dry place away from light:
1/4 cup dried thyme leaves, not powdered
2 tablespoons dried marjoram or 1 tablespoon oregano
1 tablespoon dried rosemary, minced
1 tablespoon dried savory leaves, not powdered savory
2 teaspoons dried lavender flowers
1 teaspoon fennel seeds
1 dried bay leaf, crumbled

Heritage Restaurant Tomato Basil Soup

For the reader who had this soup at Applebee’s and other restaurants. “Sometimes it’s called tomato bisque”, she said. From my friends and former proprietors of The Heritage Restaurant, Jan and Howard Melvin. Jan kindly took this favorite of the Heritage and pared it down for home cooks.

2 tablespoons butter
1/2 cup diced onions
1/2 teaspoon minced garlic
2 cups chicken stock (good quality broth)
28 oz. can crushed tomatoes
2 cups whipping cream
1/4 cup chopped fresh basil
1 tablespoon salt
1-1/2 teaspoons white pepper
Sauté onions in butter and add garlic. Stir and cook 6-8 minutes. Add remaining ingredients. Consistency should be similar to heavy cream. Could be thinned with half & half.

Recipes from the Heritage Restaurant.

 

Recipes from the Heritage Restaurant.

©2007 Rita Heikenfeld and AboutEating.com