Teri Mena: The Mailbox

A cauliflower soup

The other night I had dinner at Silva’s Sheldon Inn in Elk Grove and had a wonderful cauliflower soup, which was the soup of the day. I was wondering if anyone had this recipe or one close. Thank you.

– Kay Lee, Sacramento

Memorable beef hash

Does anyone have the recipe (or one close) for the corned beef hash served at Scala’s Bistro in San Francisco? It is different from your everyday hash and it is just delicious. Thank you.

– Edie Nelson, Sacramento

Buttermilk bread

Prep time: 5 minutes

Cook time: 25 minutes

Serves 12

Regina King of Sacramento is looking for a bread recipe that she used to make in the 1970s to rave reviews. The only ingredient she can remember is buttermilk. It was a brown bread in a round loaf. She thinks she got the recipe from the Sacramento Union.

This recipe calls for a loaf pan instead of a round loaf pan but otherwise it sounds like it could be a match for King.

Note: The prep time does not include the rise time for the dough.


2 1/2  teaspoons active dry yeast

1  cup whole wheat flour

2  cups all-purpose flour

1/2  teaspoon baking soda

1  teaspoon salt

3  tablespoons honey

1 1/2  tablespoons vegetable oil

1 1/2  cups buttermilk, room temperature


Preheat oven to 350 degrees. Place all ingredients in the bowl of an electric mixer. Using a dough hook, knead until all ingredients are combined. Place dough in a greased loaf pan. Allow to rise in a draft-free spot until dough has doubled in size. Bake at 350 degrees for about 25 minutes, until golden brown and sounding hollow when tapped.

Per serving: 156 cal.; 5 g pro.; 29 g carb.; 2 g fat; 1 mg chol.; 280 mg sod.; 2 g fiber; 11 percent calories from fat.