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GOLDEN GOOSE RESTAURANT
Torrance, California
 

The Golden Goose Restaurant is famous for its Fisherman’s Galley Cheesecake.  The chef provided his recipe for the cheesecake and  also provided the recipe for the trophy winning Cioppino, a centuries old Adriatic version of this succulent dish.     

FISHERMAN’S GALLEY CHEESECAKE

Crust

1/4  pound graham crackers

2    tablespoons sugar

1-1/2 teaspoons cinnamon

6    tablespoons melted butter

Roll crackers very fine. Add other ingredients.  Mix in well.  Line 10 inch spring form pan.

Filling

1    pound creamed cottage cheese

1/2 pound cream cheese

1    cup sugar

3    eggs

1/2 teaspoon lemon extract

1/2 teaspoon rum extract

1    tablespoon corn starch

Place cheeses in blender.  Add sugar. Extracts, corn starch and beat until liquefied.  Pour into pan and bake at 300 degrees F. for one hour or until fork comes out clean when tested.

Topping  

1     cup sour cream

3     tablespoons sugar

1     teaspoon vanilla flavoring

Whip cream lightly.  Add sugar and vanilla.  Pour carefully over baked cake.  Bake for 5 minutes at 450 degree F. oven.  Cool and place in refrigerator until well chilled.  Serves 12.

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CIOPPINO

3    pounds red snapper, cleaned and cut into slices

1    pound lobster or 2 ½ pounds lobster tails cut into 1 inch pieces

1/2 pound crab meat chunks

1/2 pound raw shrimps, pealed and deveined

2    large onions

1    large bell pepper sliced in thick slices

2    cloves garlic, minced

1    medium size can of tomatoes

1/2 teaspoon oregano

3    bay leaves

1    glass white wine

1    small can minced clams

Salt, pepper and hot sauce to taste

2    tablespoons olive oil

Heat the oil in large iron pot.  Add sliced onions.  Sauté onions until brown.  Add minced garlic and fry garlic with onions another minute.  Take pot off the fire. 

Add to the pot: fish, lobster and shrimp, bell pepper, tomatoes oregano, bay leaves.  Add wine and minced clams and enough water to cover fish  Season with salt and pepper.  Bring to boil then simmer for about 20 minutes after the liquid starts boiling. 

Take pot off the fire.  Add crab meat, hot sauce to taste.  Correct for seasoning.  Serve Cioppino in heated bowls with crisp garlic bread.  This recipe serves approximately five persons.

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