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.

Banana-Coconut Cream Pie

                                             Banana-Coconut Cream Pie

                                          (from Cat Cora's Kitchen Cookbook)

Crust:

1 1/2 cups all-purpose flour

1 Tbsp. sugar

1/2 tsp. salt

7 Tbsp. chilled, unsalted butter
cut into 1/2-inch cubes

1/4 cup vegetable shortening, chilled

2 Tbsp. ice water

vegetable oil for greasing

Filling:

1 1/2 cups whole milk

1/2 cups shredded, sweetened, dried coconut, plus 2 Tbsp.

1/3 cup plus 1 Tbsp. sugar

2 large egg yolks

2 Tbsp. all-purpose flour

1 1/2 tsp. cornstarch

pinch of kosher salt

1 1/2 tsp. vanilla extract

1 Tsp. unsalted butter

1 banana, thinly sliced

Topping:

3/4 cup 96 ounces) mascarpone cheese

2 drops vanilla extract

2 Tbsp. plus 1 tsp. confectioner's sugar

3/4 cup heavy cream



To make the crust,combine the 1 1/2 cups flour, the sugar, and the salt in a food processor, and pulse just twice. Add the butter and shortening to the processor and pulse until the mixture forms crumbs the size of peas. Slowly add the water until the crumbs appear moist.

Turn the dough out onto a lightly floured work surface and press into a flat disk. Cover with plastic wrap and let the dough rest in the refrigerator for at least 1 hour. After an hour or more, roll the dough out onto a lightly floured work surface into a round 12 inches in diameter, and about 1/8 inch thick. Gently pick up the dough, and drape it over a 9-inch pie pan. Gently press the dough into the bottom and up the sides of the pan. Trim the edges. Cover with plastic wrap and refrigerate for 1 hour.


Preheat oven to 425 degrees F.

Lightly oil a sheet of aluminum foil. Fit the foil gently into the chilled pie crust, oil side down. reduce the oven temperature to 375 degrees. fill the pan with pie weights or dried beans over the foil, and bake for 20 minutes. Carefully remove the foil and beans, reduce the heat to 325, and bake until the shell is golden brown and cooked through...5-8 minutes. Set aside on a wire rack.


To make the filling, heat the milk and the 1/2 cup coconut together in a saucepan just until small bubbles begin to form around the edges of the pan. Take care not to scald the milk. Remove the pan from the heat, and let the milk steep for 20 minutes. Strain, pressing the liquid out of the coconut. Discard the coconut. In a bowl, mix the sugar and egg yolks, and then add the 2 Tbsp. flour, the cornstarch, and the salt. reheat the coconut milk gently and temper into the yolk mixture. Bring to a full boil, stirring constantly. remove from the heat. Stir in the 2 Tbsp. coconut, the vanilla, and the butter.

Arrange the banana slices in the bottom of the prebaked pie crust, and immediately pour the filling over the top before the slices can brown. Allow the pie to cool for 2-3 hours.

To make the topping, whisk together the mascarpone, vanilla, confectioner's sugar, and 2/3 cup of the cream until soft peaks form. Add the remaining cream and gently whisk until the cream holds firm peaks. Spoon the cream immediately onto the cooled pie, cut into wedges and serve. Serves 8-10.

Oatella Cookies

                                                             Oatella Cookies

1 3/4 cups all-purpose flour
1 tsp. kosher salt

1/2 tsp. ground cinnamon

1/4 tsp. baking soda

1 cup vegetable shortening

1 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

13 oz. jar Nutella

2 cups rolled oats


1. Preheat oven to 375 degrees, and line two large baking sheets with parchment paper. In a medium bowl, whisk the flour with the salt, cinnamon and baking soda. In mixing bowl, beat the shortening with both sugars at medium speed until light and fluffy, about 2 minutes.

2. Beat in the eggs one at a time, scraping down the side of the bowl. Add the Nutella and beat until smooth. Reduce the speed to low, and beat in the dry ingredients until just incorporated, then beat in the oats.

3. Scoop 1-tablespoon mounds of dough 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, until the edges are lightly browned and the cookies are just set. Shift the pans from front to back and top to bottom halfway through baking. Immediately transfer the cookies from the pan to racks to cool. Repeat with the remaining dough. Makes 5 dozen cookies.



*These are the BEST cookies I have ever baked!*

Neely's Coconut Banana Cake

I made this cake for Easter, and I have to admit it was awesomely delicious!!

The recipe is from Neely's Southern Cooking Cookbook.




                                   Coconut Banana Cake

1 cup butter, at room temp.

2 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

3 large very ripe bananas

1 1/2 cups sugar

2 large eggs

1/2 cup sour cream

2 tsp. pure vanilla extract

3/4 cup chopped pecans

2 cups sweetened coconut flakes, for garnish

1 recipe coconut frosting


Preheat oven to 350 degrees F, and adjust rack to the middle shelf. Butter and flour 2 9-inch cake pans.

Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mash the bananas with a wooden spoon in a separate small bowl.

Cream the butter and sugar together in the bowl of a standing mixer until light and fluffy. Crack in the eggs, one at a time, mixing in the first completely before adding the second. Stir in the mashed bananas, sour cream, and vanilla, and beat until just combined. Add the dry ingredients, and gently stir in the pecans. Divide the batter between the two pans.

Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.

While the cakes are cooling, pour coconut flakes evenly onto a baking sheet. Place in the 350 degree oven and toast for 2-3 minutes, or until they turn a light golden-brown color.

To assemble the cakes: Place one layer, top side down, on a cake stand. Spread on a thick layer of frosting with a spatula. Place the other layer of cake on top of the frosting. Frost the top and sides of the cake by working from the center of the cake toward the edge, making sure to coat evenly. Gently press the toasted coconut on the sides of the cake.


                                        Coconut Frosting  (makes 7 cups)

 Two 8-ounce packages cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

2 tsp. vanilla extract

3/4 tsp. coconut extract

5 cups confectioners' sugar


Beat the cream cheese and butter together in a standing mixer until light and smooth. Pour in the vanilla and coconut extracts, and slowly add the confectioners' sugar, 1 cup at a time, until thoroughly incorporated. Scrape down the sides of the bowl as needed with a spatula. Set aside until ready to frost.

Yellow Cake w/ Creamy Chocolate Frosting

                                   Yellow Cake w/ Creamy Chocolate Frosting
                                    (from The Kitchen Counter Cooking School )


3 cups sifted cake flour, or 2 1/2 cups sifted all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cups sugar
6 Tbsp. unsalted, softened butter
1 1/2 tsp. vanilla
2 eggs
1 1/3 cups milk

Preheat oven to 350 degrees. Grease the bottoms of two 8-inch round cake pans; line the bottoms with wax or parchment paper. Sift together the flour, baking powder, and salt; set aside.

With an electric mixer on medium-high speed, beat the sugar and butter together until they become light and fluffy, at least 5 minutes.

Add the vanilla, then beat in the eggs one at a time until thoroughly incorporated, about 4 minutes.

Next, add one-third of the flour mixture, then half the milk, then more flour mixture, then the rest of the milk, and end with the rest of the flour mixture, beating well after each addition. When its all combine, beat for one more minute.

Spread the batter evenly into the prepared pans. Bake for 25 to 35 minutes, until a wooden pick inserted in the center comes out clean. Cool for at least 10 minutes before removing from the pans. Cool completely before frosting.

Creamy Chocolate Frosting

2 3/4 cups confectioners' sugar
6 Tbsp. cocoa powder
6 Tbsp. butter, softened
5 Tbsp. evaporated or 2 % milk
1 tsp. vanilla extract

Sift together the confectioners sugar and cocoa; set aside.

Using a mixer or a beater, cream the butter until smooth. Gradually shake in the sugar-cocoa mixture, alternating with the milk. When all is combined thoroughly, add the vanilla. Beat until light and fluffy. add more milk or cocoa powder if needed to adjust consistency and taste.

**This cake was a family favorite!!! Gone in 24 hours!**

Inspirational Cookbook

I just came across a wonderfully inspirational cookbook, and perhaps you have heard of it, or own it yourself. It is a hefty and expensive masterpiece, but well worth the big bucks for its photos, innovative ingredients and presentation, and the extensive repertoire of knowledge the author imparts to the reader.

This cookbook first caught my eye in a local bookstore cookbook section because of its dark grey and blue cover, and the size, which reminds me of a science textbook. The title is Manresa, by chef David Kinch. He is the chef of the restaurant Manresa in Los Gatos, which holds two Michelin stars.

In this cookbook, Kinch "shares the inspirations and techniques behind the food at Manresa. Since opening the restaurant in 2002, he has done more to create a sense of place through his food-specifically where the Santa Cruz Mountains meet the sea- than any other chef on the West Coast."

When one opens this massive tome, and reads the Foreword section, it becomes clear at once that Kinch is a distinctive individual, with an eclectic style that is open to new ideas in the kitchen. "He has created a very personal style of cooking without losing his connection to the seasons or to the region that surrounds his restaurant. He is one of the pioneers of the locavore and farm-to-table movement in America. David Kinch is a chef,a gardener, and a surfer. He is organic, biodynamic, and sustainable. He is honest and conscientious. He is creative and committed. "

My words cannot fully do homage to this massive and unique cookbook, but I hope that I've at least whetted your appetite to search for the book online, or at your local bookstore. Only by picking it up, and pouring over the recipes and full page photographs, will you be able to evaluate this wonderful cookbook for yourself.

Happy reading and cooking!
~Kathy~

Time to Bake!!!!

                                                     Time to Bake!!!!!!!!


In honor of the upcoming Christmas cookie baking season, here is one of my 

favorite family recipes.

                                    Mincemeat Gems


1 cup butter, softened

1/2 cup sugar

1/2 cup finely chopped walnuts

1 egg

1 tsp. vanilla extract

2 1/4 cups unbleached flour

1 tsp. salt

one jar (1 lb. 2 ounces) prepared mincemeat

21 maraschino cherries, drained and halved

Cream together butter and sugar until light and fluffy. Blend in walnuts, egg and vanilla. Stir together flour and salt; gradually beat into creamed mixture. Drop dough by level tablespoons unto ungreased cookie sheet. 

with a teaspoon, make a well in the middle of each cookie. Place rounded teaspoon of mincemeat in center of each cookie; top with half of a cherry. 

Bake in preheated 400 degree F oven for 10-12 minutes, or until done. 

Makes 3-4 dozen cookies.

Spiced Pumpkin Bread Pudding

                                                        Spiced Pumpkin Bread Pudding
                                              (from Fine Cooking Magazine)


2  15-oz. cans pure pumpkin puree

2 cups whole milk

2 cups heavy cream

2 cups packed dark brown sugar

8 large eggs

1 Tbsp. pure vanilla extract

1 Tbsp. ground cinnamon

1 tsp. ground ginger

1 tsp. freshly grated nutmeg

1 tsp. fine sea salt

1/2 tsp. ground cloves

1 1/2 lb. challah brioche, or other soft egg bread, cut into 1-inch cubes (about 16 cups)

Confectioner's sugar, for dusting (optional)

Unsweetened or lightly whipped cream, for serving

Position a rack in the center of the oven and heat the oven to 350 degrees F. Butter a 9 X 13-inch (or similar) baking dish.

Whisk the pumpkin, milk, cream, sugar, eggs, vanilla, cinnamon, ginger, nutmeg, salt, and cloves in a very large bowl until well blended. Fold in the bread cubes and let sit at room temperature for 15 minutes so the bread can absorb some of the custard. Re-toss and transfer the mixture to the prepared dish. (If making ahead, cover and refrigerate for up to 24 hours.)

Bake until a skewer inserted in the center comes out clean, 40-45 minutes. Transfer to a rack to cool slightly, at least 20 minutes.

Serve warm or at room temperature, dusted with confectioner's sugar (optional), and accompanied by the whipped cream.

Serves 12.

Maple-Apple Upside-Down Buttermilk Cake

                                   Maple-Apple Upside-Down Buttermilk Cake
                                                         (from flour,too cookbook)

1 1/2 cups maple syrup

1 cup plus 2 Tbsp. unsalted butter, at room temperature

4 Granny Smith, or other firm, tart apples, halved, peeled, cored, and each half cut into 8 slices

2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt

2 large eggs, at room temperature

2 egg yolks, at room temperature

3/4 cup nonfat buttermilk, at room temperature

1 Tbsp. vanilla extract

1 1/3 cups granulated sugar


1. Preheat oven to 350 degrees F. Place rack in center of oven. Butter and flour the cake pan.

2. In a medium saucepan, carefully bring the maple syrup to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 40-45 minutes, or until thickened, dark, and reduced to about 1 cup. (It foams up in the pan, so be sure to use a pan that is large enough, so it doesn't boil over. Once it foams, reduce the heat to maintain a low simmer; if it keeps foaming it will start to burn.)

3. Remove the pan from the heat, and whisk in the 2 Tbsp. of butter. Pour the maple syrup into the prepared cake pan. Arrange the apple slices in concentric circles in the bottom of the pan, making a second layer on top of the first if they don't all fit in a single layer. 

4. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the whole eggs, egg yolks, buttermilk, and vanilla. Set aside both bowls.

5. Using a stand or handheld mixer, and a large bowl, beat the remaining 1 cup of butter ans sugar on medium speed, stopping to scrape down the sides of the bowl several times, for 6-7 minutes, or until light, pale and fluffy.

On low speed, add about 1/3 of the flour mixture, and beat for about 15 seconds, or until almost fully incorporated. Add about half of the egg-buttermilk mixture, and beat until almost thoroughly incorporated. Stop the mixer, and scrape down the sides of the bowl and the paddle.

Add half of the remaining flour mixture, and beat until almost fully incorporated. Add the remaining egg-buttermilk mixture, and beat until almost fully incorporated. Remove the bowl from the mixer, and fold in the remaining flour mixture with a rubber spatula, just until fully incorporated. 

Top the apples and maple syrup with dollops of the batter, and then spread evenly with the spatula.

6. Bake the cake for 60-70 minutes, or until golden brown, and the middle springs back when poked gently. Let cool in pan on wire rack for about an hour. 

7. Carefully invert the cake onto a serving plate while it is still warm, so that the apples will release from the pan. Serve warm with whipped cream or vanilla ice cream. Serves 8-10.

Great reads for cooks...

                                  Great reads for cooks...

  I just received one of my all-time favorite cookbooks, and it isn't on the market!
It's a unique mixture of my family members' favorite recipes, typed up and pictures of each person and the completed dessert included! This treasure was a gift to me from one of our sons, for my birthday. It is my favorite cookbook because it possesses all three of my criteria, highlighting the personal connection aspect!  

  After looking through this homemade cookbook, I began thinking about what constitutes a memorable cookbook, and I think I have some ideas to share on this:

1.) Personal connection-each cookbook that I return to over and over again has this characteristic for me. Notice that I said that I return to over and over again...not necessarily make a recipe out of. This is a critical distinction, as some cookbooks are just for ideas and inspiration, and others are for actual use.
A cookbook I own that holds a deep personal connection for me is a beat-up copy of The Ford Treasury of Favorite Recipes from Famous Eating Places, copyright 1954, and given to me by my father. The personal connection comes from that fact, along with the Pine Tavern, Bend, Oregon entry for Wild Rice Dressing. My parents lived in Bend for 14 years, and I've eaten at the Pine Tavern with them a few times over the years.

2.) Inspiring- this is a difficult characteristic to describe, and is unique to each cook. For me, the clear directions of a recipe combined with some nice color pictures is enough to provide inspiration. A good example of this is Lidia's Italy by Lidia Bastianich. This cookbook capitalizes on close-up color photos, along with regional specialties from ten different regions in Italy.

3.) Challenging- if a cookbook looks too basic or easy, then I lose interest. I've been cooking long enough to recognize a basic beginner cookbook when I see it. 
Two cookbooks that have always kept my interest are: Monday Night at Narsai's by Narsai David, and The San Francisco Chronicle Cookbook. These two books never fail to offer challenge because of their wide variety of recipes.

~Kathy~

German Chocolate Brownies

             
                                                German Chocolate Brownies
                                            (from Bon Appetit Magazine)


Brownies:

1 1/4 cups all-purpose flour

1 1/4 cups unsweetened cocoa powder

2 1/2 cups sugar

2 cups solid vegetable shortening

1/2 cup light corn syrup

1 1/2 tsp. vanilla extract

1/2 tsp. salt

6 large eggs

Topping:

1 1/2 cups half and half

1 1/4 cups sugar

1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes

6 large egg yolks

1 1/4 tsp. vanilla extract

24 ounces sweetened flaked coconut

2 cups chopped pecans

Brownies: Preheat oven to 350 degrees. Butter and flour 17x11x1-inch rimmed baking sheet. Whisk flour and cocoa in medium bowl.

Using mixer, beat sugar and next 4 ingredients in large bowl. Beat in eggs.

Add flour mixture and beat just to blend. Spread to edges on prepared baking sheet.

Bake until tester inserted in center comes out clean...about 23 minutes. Cool completely on baking sheet on rack.

Topping:

Stir half and half, sugar, butter, egg yolks, and vanilla in large saucepan over medium heat until mixture thickens and thermometer reads 180 degrees, stirring constantly...about 15 minutes (do not allow mixture to boil). Fold coconut and pecans into topping. Chill for 1 hour. Spread topping over brownies.