Twelve Recipes Cookbook

                                   
                                                           Twelve Recipes by Cal Peternell

  This cookbook is a simple, straightforward primer on the basics of cooking, but with creative flourishs on every page. Originally written for Cal's son when he went away to college, this cookbook is much more sophisticated than the layout and chapter titles would lead you to believe.

  Cal Peternell is executive chef at world renowed Chez Panisse in Berkeley, CA. His style of writing is relaxed, and this comes across in his recipes very clearly. I can imagine that cooking with his instruction would be an adventure, and enjoyable. In the words of Michael Pollan in the foreword: "Twelve Recipes is a resolutely informal, handwritten invitation to come back into the kitchen and learn the basics from a dude so chill that you will quickly forget that he is also a brilliant cook."

  Don't be put off by the titles of the chapters, as I almost was. Something about Toast didn't really excite me, but he's not talking plain ordinary toast here. Besides, my favorite breakfast is just that, buttered of course! Then he goes on to Eggs, including all kinds of variations on the theme. Once you get to the third chapter titled Beans, you begin to understand that Cal knows his flavors, and is innovative without being fussy. Chapter four is Salad Dressings And What To Dress. Salad dressings are one of my weakest links in the kitchen. I don't tend to take the time to make them from scratch, but Cal is nudging me in that direction ever so gently...and I'm inspired to give some of these dressings a try.

The remaing chapter titles are: Pasta With Tomato, Pasta Otherwise,Rice, Polenta and Mashed Potatoes, Vegetables Boiled, Roasted, Sauteed, and in Soups, Roasted Chicken, Braising, Grilling, Three SauceS: Bechamel, Salsa Verde, Mayonnaise, Cake: Carrot Cake, Plum Upside Down Cake, Blackberry Crisp...!

  My purpose was to whet your appetite and entice you, the reader, with a brief overview of a truly wonderful and refreshing cooking perspective, guided by Cal's expertise. The color pictures and drawings throughout the book add to its charm. Check it out!

  Bon Apetit!

Peppermint and Vanilla Cream Cheesecake

                        Peppermint and Vanilla Cream Cheesecake

CRUST

25 chocolate graham crackers
1 Tbsp. granulated sugar
1/4 tsp. salt
12 Tbsp. unsalted butter, melted

CHEESECAKE

3  8oz. pkgs cream cheese
1 cup granulated sugar
1/2 tsp. peppermint extract
1 tsp. vanilla extract
1/4 cup crushed peppermint candy, plus more for garnish
red food coloring
1 cup sour cream
1/4 cup confectioner's sugar

For the crust:
Crush graham crackers into fine crumbs. Mix the crumbs with the sugar, salt and melted butter. Press the crumb mixture evenly into the bottom and all the way up the sides of a 9-inch springform pan. Chill in freezer for 15 minutes.

For the cheesecake:

Beat the cream cheese until smooth. Add the sugar and mix to combine. Beat in the peppermint and vanilla extracts and carefully fold in the crushed peppermint candy. Stir in 2-3 drops red food coloring until filling is a light pink color. Pour filling into the crust; smooth top with a spatula and refrigerate cheesecake until firm-21/2-3 hours.

Mix together the sour cream and confectioner's sugar, and spread mixture evenly over the top of the cheesecake. Chill for one more hour. Serve with extra crushed peppermint on top. Serves 8-12.

Enjoy!!  *I purposely left out the red food coloring and the folded in peppermint candy.

Amazing Cookbooks!

                                       Amazing Cookbooks!

  In the past 6 months I've come across many inspirational cookbooks, and I've been trying out recipes here and there, and, I feel bad admitting this...but many of them were baked desserts...which should have been put on this blog. 

  So, even though I have not posted anything in 7 months, I have been baking all kinds of desserts and cookies. Recently I came across the Tartine Cookbook from the renowned bakery in S.F., and the pictures are worth the price of the cookbook. I baked the bittersweet chocolate, oatmeal, walnut cookies, and they disappeared quickly. Next, I plan to bake the lemon chiffon cake, which I will post here, unless it disappears too fast to catch on film.

Another wonderful cookbook, Marcus Off Duty by Marcus Samuelsson is full of unusual twists on everything from Steamed Catfish with Citrus-Soy Vinaigrette to Sticky-Fingers Curried Lobster Stew to Sweet and Salty Mud Pie.

To entice you into checking out Marcus Off Duty, here is the recipe for spice cookies, which I made weeks ago, and everyone loved them.



                                     Mormor's Spice Cookies (makes 5 Dozen)

1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
3 1/2 cups sifted all-purpose flour
1 Tbsp. baking soda
1 tsp. kosher salt
1/2 tsp. white pepper
10 Tbsp. unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
3/4 cup molasses

1. Preheat oven to 350 degrees. Place racks in middle and upper third of oven. Line two baking sheets with parchment.

2. Combine the cinnamon,ginger,cardamom, and cloves in a small skillet over medium heat and toast, stirring with a wooden spoon, until fragrant, 2-3 minutes.

3. Immediately scrape the spices into a bowl. Add the flour, baking soda, salt, and white pepper and whisk to combine.

4. Beat the butter and both sugars with an electric mixer in a large bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. beat in the molasses. Stir in the dry ingredients.

5. Drop rounded tablespoons of the dough onto the baking sheets, spacing the cookies 2 inches apart. Bake until the tops feel firm when lightly touched, 10-12 minutes, switching the pans halfway through. Cool cookies on the baking sheets for about 2 minutes, then transfer the cookies to a rack to cool completely. Let the baking sheets cool, line with fresh parchment, and bake the rest of the cookies. Store in an airtight container for up to 5 days.