Robaire’s Canapés Robaire: A Taste of Old Hollywood Glamour

My earliest food memory isn’t of childish treats or family dinners, but of sneaking a bite of a passed hors d’oeuvre at a grown-up cocktail party. The year was 1988, and my parents were hosting a gathering that felt impossibly sophisticated. Amidst the clinking glasses and swirling cigarette smoke, a server glided by with a tray laden with tiny toasts topped with a creamy, coral-colored concoction. It was, I later learned, a Robaire’s Canapé, a relic from a bygone era of Hollywood glamour, and its rich, savory, and slightly mysterious flavor instantly captivated my young palate. It felt like a secret, a taste of something forbidden and fabulous.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Servings: 4
• Yield: 4 canapés
• Dietary Type: Pescatarian

Ingredients

• 6 large shrimp, cooked
• 1 tablespoon pimiento, julienned
• 3 tablespoons hollandaise sauce (store-bought or homemade)
• 4 slices sourdough baguette, cut into rounds and toasted or grilled
• 3 ounces Parmigiano-Reggiano cheese, grated
• Salt and pepper to taste

Equipment Needed

• Food processor
• Baking sheet
• Toaster or grill
• Small bowl

Instructions

1. Preheat your oven to 350°F (175°C). If you plan to broil them at the end, position the oven rack accordingly.
2. In the bowl of a food processor, combine the cooked shrimp, pimiento, and 2 tablespoons of the hollandaise sauce.
3. Process the mixture until it is lumpy smooth. You want some texture, not a completely homogenous paste. Pulse it if necessary.
4. Evenly spoon the shrimp mixture onto the toasted sourdough rounds.
5. Place a little more hollandaise sauce (about 1/4 teaspoon) on top of each round.
6. Sprinkle generously with grated Parmigiano-Reggiano cheese.
7. Place the prepared canapés on a baking sheet.
8. Bake in the preheated oven for 5 minutes, or until the cheese is melted and bubbly.
9. For best results, broil for 30 seconds just before serving to get a beautifully browned and crispy topping. Watch carefully to prevent burning!
10. Season with salt and pepper to taste, if desired.

Expert Tips & Tricks

• Hollandaise Sauce Consistency: If you are making your own hollandaise sauce, ensure it’s thick enough to hold its shape on the canapés. If it’s too thin, it will run off during baking. Adding a touch of cornstarch slurry to the hollandaise while cooking can help thicken it.
• Shrimp Quality: Use the best quality cooked shrimp you can find. Avoid overly processed or rubbery shrimp, as it will negatively impact the final flavor and texture. Freshly cooked shrimp is always best, but good quality frozen, thawed shrimp is a suitable substitute.
• Parmesan Crispness: For an extra crispy Parmesan topping, use finely grated Parmigiano-Reggiano and ensure it’s evenly distributed on the canapés.
• Toast Control: Don’t over-toast the sourdough rounds initially. They will continue to toast in the oven. Aim for a light golden color. If using grilled bread, make sure the grill marks are not too dark, or they will taste burnt.
• Flavor Boost: A tiny pinch of cayenne pepper or a dash of hot sauce in the shrimp mixture adds a welcome hint of spice.
• Preventing Soggy Bread: To avoid soggy canapés, brush the sourdough rounds with a thin layer of olive oil or melted butter before topping with the shrimp mixture. This creates a barrier that prevents the bread from absorbing too much moisture.

Serving & Storage Suggestions

Serve Robaire’s Canapés Robaire immediately while they are warm and the cheese is melted and bubbly. Garnish with a sprig of fresh parsley or a sprinkle of paprika for visual appeal. These are best enjoyed as a cocktail-hour appetizer or as part of a larger spread of hors d’oeuvres.

Due to the delicate nature of the hollandaise and seafood, leftovers are not ideal. However, if you must store them, place them in an airtight container in the refrigerator for up to 24 hours. Reheating is not recommended, as the bread will become soggy and the hollandaise may separate.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	210 kcal	11%
Total Fat	14g	18%
Saturated Fat	8g	40%
Cholesterol	95mg	32%
Sodium	350mg	15%
Total Carbohydrate	7g	3%
Dietary Fiber	1g	4%
Sugars	1g	–
Protein	14g	28%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the sourdough baguette with gluten-free bread or crackers.
• Seafood Alternatives: If you don’t have shrimp, you can use crabmeat or lobster as a substitute. Adjust cooking times accordingly.
• Hollandaise Alternatives: For a lighter version, try using a homemade aioli or a creamy avocado spread instead of hollandaise sauce.
• Cheese Variations: Pecorino Romano or Asiago cheese can be used in place of Parmigiano-Reggiano for a different flavor profile.
• Vegetarian Option: Although traditionally made with shrimp, you can create a vegetarian version using finely chopped mushrooms and artichoke hearts in place of the seafood.

FAQs (Frequently Asked Questions)

Q: Can I make the shrimp mixture ahead of time?
A: Yes, you can prepare the shrimp mixture up to 24 hours in advance and store it in the refrigerator. However, assemble the canapés just before baking to prevent the bread from becoming soggy.

Q: Can I use pre-shredded Parmesan cheese?
A: While convenient, pre-shredded Parmesan cheese often contains cellulose, which can prevent it from melting as smoothly. Freshly grated Parmigiano-Reggiano is highly recommended for the best results.

Q: What if I don’t have a food processor?
A: You can finely chop the shrimp and pimiento by hand and mix them with the hollandaise sauce in a bowl. The texture will be slightly different, but the flavor will still be delicious.

Q: Can I freeze these canapés?
A: Freezing is not recommended, as the texture of the hollandaise sauce and bread will be negatively affected.

Q: How can I tell if the canapés are done?
A: The canapés are done when the cheese is melted and bubbly and the topping is heated through. If broiling, watch them closely to prevent burning. The internal temperature of the shrimp mixture should reach 165°F (74°C).

Final Thoughts

Robaire’s Canapés Robaire are more than just an appetizer; they are a taste of history, a glimpse into a glamorous past. Whether you are recreating this classic for a special occasion or simply looking for a unique and flavorful bite, I encourage you to give this recipe a try. Gather your ingredients, embrace the spirit of old Hollywood, and savor the moment. Don’t be afraid to put your own spin on it, and most importantly, share it with friends and loved ones. And if you happen to be enjoying these with a perfectly chilled martini, please raise a glass to Markhad, the L.A. Times, and the enduring appeal of a truly delicious canapé!