Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Thursday, July 15, 2010

Pommes Anna

Pommes Anna looks like a brown cake 6 to 8 inches in diameter and 2 inches high. A thick, flameproof baking dish of some sort is actually one of the keys to pommes Anna because it must be an excellent heat conductor. A cast iron skillet is recommended.

You want to make sure your potatoes will not stick to the pan because you want to be able to unmold them at the end of cooking. Therefore, use clarified butter, dry the potatoes thoroughly before the cooking begins, and finished the cooking once you have begun or else the potatoes will exude moisture and stick to the pan.

2 sticks of butter
3 pounds “boiling” potatoes
Paper towels

Preheat oven to 450 degrees. Set one rack in the very bottom level, and another just above it. Clarify the butter: melt it, skim off scum, and spoon the clear liquid butter off the milky residue. Peel the potatoes, trim into cylinders about 1 ¼ inches in diameter so that you will have uniform slices, then slice cylinders into even rounds 1/8 inch thick. You should have about 8 cups. Dry thoroughly in paper towel. Do not wash the potatoes after peeling, because you want the starch to remain in, so potatoes will mass more easily into a cake.

Arranging the potatoes in the dish:
Pour ¼ inch of the clarified butter into the pan and set over moderate heat. When hot, start rapidly arranging the first layer of potatoes in the bottom of the pan as follows:
Arrange one potato slice in the center of the pan. Overlap a circle of potato slices around it. Overlapping in the opposite direction rapidly arrange a second circle around the first and continue with another overlapping circle if necessary to rim the edge of the pan. Pour on a spoonful the clarified butter.

Reversin direction again, rapidly arrange an evenly overlapping layer of potatoes around circumference of pan, fill in the center with more potatoes, and baste with another spoonful of butter. Shake pan not too roughly by handle to be sure potatoes are not sticking and sprinkle on salt and pepper.

Continue filling the pan with layers of potatoes basted with  butter and seasoned with salt and pepper,, always being sure that the layer around the circumference of the pan is evenly spaced. Remember, also, to shake the pan by its handle from time to time, to be sure potatoes are not sticking. Fill the pan completely, allowing potatoes to form a ¼ to ½ inch dome in the center; they will sink during cooking. You should have added enough butter so that you can see it bubbling up the sides of the pan; excess will be poured out after cooking.

A heavy saucepan, 7  inches in diameter or whatever will fit into the potato pan.
A heavy close fitting cover for the potato pan.
A pizza tray or roasting pan for catching any drippings.

Butter bottom of saucepan and press it down hard on the potatoes, forcing the layers together. Butter underside of cover, place it on the potato pan set on upper of the two oven racks. Set drip pan under the potatoes, on rack below, to catch bubbling butter.
Bake for 20 minutes, uncover, press potatoes down hard again with bottom of saucepan, and continue baking 20 to 25 minutes more uncovered. Press down potatoes again prior to end of baking. Potatoes are done if brown and crusty.

Sunday, July 11, 2010

Tour de France Smoothie

8 ounces of apple juice
scoop of nonfat frozen yogurt
scoop of raspberry sherbert
handful of ice cubes

Ingredients from Tomato Patch in Agoura Hills.

Thursday, July 8, 2010

Pates de Campagne [Molded Ground Meats]

1 (1/4 inch thick) slice of boiled ham, about 1/2 pound
1 (1/4 inch thick) slice veal, about 1/2 pound
1/2 pound salt pork
1 shallot minced
1 bay leaf
1/4 teaspoon thyme
2 tablespoons Madeira
2 tablespoons Cognac
2 pounds lean ground pork
1 teaspoon salt
1/8 teaspoon pepper
Sliced bacon

1. Cut ham slice into 1/4 inch strips. Trim veal edges and remove any fat then cut into 1/4 inch strips. Cut salt pork into 1/8 inch-thick slices then cut into 1/8 inch strips.
2. Put shallot, bay leaf, thyme, Madeira and Cognac into a flat dish. Add meat strips and marinate for 6 hours or overnight. Mix pork, salt and pepper. Refrigerate both.
3. When ready to make pate, line a 4 cup mold (or make 2 small molds) with bacon slices. Drain liquid from meat strips into the sausage and mix. Put a layer of sausage into bacon-lined mold. Add a layer of meat strips, then a layer of sausage. Repeat layers until all meats and sausage are used ending with sausage.
4. Cover the top of the mold with bacon slices. Cut the slices to fit. Press down firmly in the mold. Cover tightly with foil and set mold into a water bath. Bake in a 325 degree oven for 2 hours.
5. When done, take from oven, set mold into a pie pan to catch the fat, and weight the pate down in the mold. Use a quart jar or other container filled with water and closed tight or wrap a  brick in aluminum foil and use or improvise with something else. The pate must be pressed while warm. When cool, refrigerate with the weight. When cold, turn out of mod and scrape off the congealed fat. Save fat to cook with--it has good flavor.
6. Slice the pate thin and serve with pickles.

Sunday, July 4, 2010

Nutty Coleslaw

Nutty Coleslaw
(Gulliver's Restaurant)

From the Los Angeles Times California Cookbook


6 cups of shredded cabbage (use red and green)
1/4 cup chopped green onions
1/3 cup chopped celery
1/3 cup unsalted roasted peanuts
2 tablespoons sugar
1 1/2 teaspoons Lawrey's Season Salt
2 tablespoons red wine vinegar
2/3 cup bottled Italian dressing

Combine cabbage, green onions, celery, and peanuts in a large bowl. Blend the sugar, salt, vinegar, and dressing. Pour over cabbage mixture and blend well.

Makes 8 to 10 servings.

Saturday, June 26, 2010

Lorraine's Ice Tea

Lorraine's Ice Tea

6 Tea bags soaked in 1 cup of hot water
6-8 cups cold water
1/2 lemon juiced

Meghan's Sweet Peach Tea

Sweet Peach Tea

8 peach tea bags
4 mint tea bags
Steep in 2 cups hot water

6-8 cups cold water
1 cup sugar
squeeze of honey (2 tablespoons)
3 peaches peeled and coarsley chopped
1/2 lime squeezed

Saturday, March 20, 2010

Fettuccine Alla Carbonara

Fettuccine Alla Carbonara
(From Borgatti's Ravioli & Egg Noodles)

1 pound of fettuccine
8 strips of bacon
6 ounces thickly sliced prosciutto
6 ounces unsalted butter
2 tablespoons minced onion
1/3 cup white wine
1/2 cup heavy cream
1/2 cup milk
1 tablespoon minced parsley
1/2 cup grated Parmesan cheese
1 egg yolk
Freshly ground black pepper to taste

Set a large pot of salted water to boil for the pasta

In a large saute pan oveer medium-high heat, fry the bacon until crisp. Drain the bacon slices thoroughly. Cut the prosciutto and bacon into 1/2-inch squares. In a medium saucepan over low heat, melt the butter. Add the minced onion and saute over low heat until translucent, about 5 minutes. Add the bacon and the prosciutto to the saucepan. Stir over low heat for 3 to 4 minutes. Pour the wine into the saucepan and raise the heat to medium. Stirring, bring the mixture to a low boil and cook for 5 minutes. Add the cream and milk and then bring to a low boil again, cook for 5 minutes. Meanwhile, boil the pasta to al dente (just cooked through), then drain. Reduce the heat under the saucepan to low, add the parsley and approximately half of the grated cheese. Pour this mixture over the pasta. Add the egg yolk and toss the pasta and sauce together thoroughly. Add the remaining grated cheese and freshly ground pepper to individual portions. Serve immediately.

Bolognese-Style Meat Sauce

Bolognese-Style Meat Sauce
From Borgatii’s Ravioli and Egg Noodles

1/3 cup olive oil
2 ounces diced salt pork
1 garlic clove, finely chopped
½ cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 pound ground lean beef
½ cup white wine
½ cup light cream
1 tablespoon tomato paste
2 cups beef broth (or one 28-ounce can peeled, crushed tomatoes may be substituted
1 cup peas
2 ounces butter
Salt and pepper to taste
½ teaspoon ground nutmeg

In a medium saucepan over medium-high heat, heat the oil and sauté the diced salt port until the pork is lightly brown, about 5 minutes. Remove the salt pork with a slotted spoon and set aside. Add the garlic to the oil and sauté until golden brown, about 3 minutes. Add the onion and cook until translucent, about 5 to 7 minutes. Add the carrot and celery and cook until they soften and begin to change color, about 6 to 7 minutes. Add the ground beef and cook until browned, about 8 to 10 minutes. Pour in the wine, raise the heat to high, and bring to a simmer while stirring. Pour in the cream and bring to a boil for 3 minutes. In a medium bowl, dilute the tomato paste in the beef broth and add to the saucepan. Add the peas to the saucepan cover and allow to simmer for 45 minutes. Add the butter, salt, pepper, and nutmeg. Stir well and simmer 15 minutes more. Serve over spaghetti or another long pasta.

Thursday, March 18, 2010

Bobby Flay's Country Captain Chicken

Recipe courtesy Bobby Flay
Prep Time: 40 min
Inactive Prep Time: 10 min
Cook Time: 1 hr 15 min
Level: Intermediate
Serves: 4 servings

Mesa Curry Mix:
  • 3 tablespoons ancho chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground fennel
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon ground chili de arbol
  • 1 teaspoon ground black pepper
Coconut Rice with Green Onions:
  • 1 tablespoon unsalted butter
  • 1/4 cup finely diced Spanish onion
  • 2 cups long-grain rice
  • 1 (13-14 ounce) can unsweetened coconut milk
  • 1 cup water
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 green onions, thinly sliced
Country Captain Chicken:
  • 2 teaspoons canola oil
  • 6 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 1 tablespoon canola oil
  • 1 1/2 cups all-purpose flour
  • Salt and freshly ground black pepper
  • 8 bone-in chicken thighs, skin removed
  • 1 medium Spanish onion, halved and thinly sliced
  • 1 large bell pepper, halved, seeded and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/2 serrano chile, finely diced
  • 2 heaping teaspoons Mesa curry mix, recipe above
  • 1 cup dry white wine
  • 2 cups homemade chicken stock
  • 1 (28-ounce) can plum tomatoes, drained well and coarsely chopped
  • Scant 1/4 cup currants or raisins
  • 1 1/2 tablespoons chopped fresh thyme leaves
  • Honey
  • 1/3 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish
  • Slivered almonds, lightly toasted and chopped
  • Coconut Rice with Green Onions, recipe above
For the  Mesa curry mix:
  • Combine all the spices in a small bowl.
For the coconut rice with green onions:
Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter. Add the coconut milk, water, salt and pepper and bring to a boil, stir once, cover the pot, reduce the heat to medium-low and cook until tender, about 16 minutes.
Remove from the heat and let the rice sit, covered for 5 minutes. Remove the lid, fluff with a fork and fold in the green onion. Let sit 5 minutes before serving. 
For the country captain chicken:
Preheat the oven to 325 degrees F.
Heat the oil in a large, high sided saute pan over medium-high heat. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Add the butter and 1 tablespoon of canola to the rendered bacon fat in the pan and heat until it begins to shimmer.
Put the flour in a shallow bowl and season liberally with salt and pepper. Season the chicken on both sides with salt and pepper, dredge in the flour and tap off any excess. Sear the chicken on both sides until golden brown. Remove to plate.
Add the onion and bell pepper to the pan, season with salt and pepper and cook until soft, about 5 minutes. Add the garlic and the serrano and cook for 1 minute. Stir in the curry powder and cook for 1 minute. Add the wine and cook until reduced by 3/4. Add the chicken stock, bring to a simmer and reduce slightly. Stir in the tomatoes, currants or raisins, thyme, 2 teaspoons of honey and season with a little salt and pepper and bring to a simmer. Nestle the chicken thighs into the pan, cover with a tight fitting lid and bake in the oven for 35 minutes. Remove the lid after 35 minutes and continue to bake an additional 15 minutes.
Remove the chicken to a platter and tent slightly to keep warm. Put the pan and sauce back on the burner over high heat and bring to a boil. Let the sauce reduce slightly, then season with salt, pepper, and honey, to taste. Stir in the parsley. Spoon the sauce over the chicken and top with the bacon, almonds and more parsley. Serve with Coconut Rice with Green Onions.

Tuesday, March 2, 2010

Ginger Almonds

Recipe courtesy Alton Brown, 2009

Prep Time:
10 min
Inactive Prep Time:
30 min
Cook Time:
27 min
1 pound or approximately 4 cups


  • 1 tablespoon ground ginger
  • 1 teaspoon kosher salt
  • 2 teaspoons olive oil
  • 1 teaspoon dark sesame oil
  • 1 dried arbol chile, stemmed and broken into small pieces
  • 1 pound whole natural almonds
  • 1 tablespoon less-sodium soy sauce
  • 1 tablespoon Worcestershire sauce


Heat the oven to 250 degrees F.
Combine the ginger and salt in a large mixing bowl and set aside.
Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.
Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.

Spicy Stir-Fried Green Beans and Scallions

Serves 4 as a side dish.   Published January 1, 1999. 

Try serving a double portion of these beans with rice as an entree.

2 tablespoons soy sauce , preferably light
1 tablespoon white wine vinegar or rice wine vinegar
2 teaspoons granulated sugar
1/2 teaspoon red pepper flakes
2 tablespoons peanut oil or canola oil
1 teaspoon peanut oil or canola oil
3/4 pound green beans , stemmed and cut on bias into 1 1/2-inch pieces
4 scallions , white and bottom portion of green parts, cut into 2-inch pieces
3 medium cloves garlic , minced (about 1 tablespoon)


  1. 1. Mix soy sauce, vinegar, sugar, hot red pepper flakes, and 1 tablespoon water in small bowl; set aside.
  2. 2. Heat 12-inch heavy-bottomed skillet over high heat until extremely hot, at least 4 minutes. Carefully swirl 2 tablespoons oil in pan until bottom is evenly coated (oil will begin to shimmer and smoke almost immediately). Fry green beans, flipping with wide spatula every 30 seconds, until slightly charred and crisp-tender, about 4 minutes. Add scallions; continue cooking in same manner until scallions are charred and beans are tender, 3 to 4 minutes longer.
  3. 3. Make a well in center of pan; mash garlic and remaining 1 teaspoon oil in pan with back of spatula. Fry until fragrant, about 5 seconds, and stir into vegetables. Add soy mixture and toss into vegetables to coat; cook until liquid is reduced by about half, about 15 seconds. Serve immediately.

Monday, March 1, 2010

French Laundry Staff Dressing

1 Tablespoon chopped garlic
1 1/2 teaspoons of chopped shallots
2 Tablespoons + 1 teaspoon of Dijon mustard
1/4 cup balsamic vinegar
1 large egg yolk
2 cups canola oil
Salt and freshly ground pepper

Place the garlic, shallot, mustard and vinegar in a blender and blend until well combined. Add the egg yolk and blend again. With the blender running, slowly drizzle in the oil until the dressing is thick and emulsified. Season to taste with salt and pepper.

Saturday, February 27, 2010

Eric's Staff Lasagna - The French Laundry Restaurant

Eric’s Staff Lasagna
(makes about 9 servings)
½ cup olive oil
1 ½ cups minced yellow onion
2 tablespoons minced garlic
½ cup tomato paste
8 cups cut-up peeled tomatoes (about 12 to 14 medium tomatoes, cut into rough 1-inch pieces)
¼ cup chopped oregano or ¼ cup plus 2 tablespoons chopped basil)

1 ½ pounds whole-milk ricotta
3 large eggs
½ cup chopped Italian parsley
Kosher salt and freshly ground black pepper

1-pound lasagna noodles
½ pound mozzarella, grated
Kosher salt and freshly ground black pepper

For the sauce: Heat the oil in a large heavy pot. Add the onions and garlic and cook gently for 4 to 5 minutes, or until translucent. Add the tomato paste and cook, stirring frequently, for 10 minutes (the tomato paste will separate from the oil and the oil will turn a vivid orange). Add the tomatoes and stir to combine.

The sauce can be completed on the stovetop or in the oven. The oven method requires less attention but a longer cooking time. For the stovetop, simmer the sauce gently for 1 ½ to 2 hours, stirring and scraping the bottom of the pot every 10 minutes to prevent scorching.

For the oven method, preheat the oven to 325. Bring the tomatoes to a simmer on top of the stove, cover the pot with a parchment lid, and place the pot in the oven for 3 to 4 hours.

When the sauce is done, it should be thick, slightly chunky, and reduced to about 1 quart. Add the oregano (or basil) and let cool to room temperature (about 1 hour) before assembling the lasagna.

Meanwhile, for the filling: In a large bowl, whisk together the ricotta and eggs until completely blended. Add the parsley and salt and pepper to taste and mix until well combined. Refrigerate until you are ready to assemble the lasagna.

Cook the noodles in a large pot of boiling salted water according to the package directions. Drain the noodles and allow them to cool slightly.

Preheat the oven to 350.

To assemble the lasagna: Spread a think layer (3/4 to 1 cup) of sauce over the bottom of a 9- by 13-inch baking pan. Place a layer of noodles (no more than one quarter of them) in the pan, slightly overlapping them. Spread half the ricotta mixture evenly over the noodles and top with another layer of noodles. Reserve 1 cup of the remaining sauce and spread the rest over the noodles, completely covering them. Arrange another layer of noodles on top and cover with the remaining ricotta mixture. Top with a final layer of noodles and spoon the reserved sauce over them. Toss the grated mozzarella with salt and pepper to taste (to give the cheese more flavor) and sprinkle it over the top.

Bake for 45 minutes to 1 hour, or until the mozzarella is a spotted golden brown and the lasagna is hot throughout. 

Peanut Butter Caramel Swirled Brownies

Peanut Butter Caramel Swirled Brownies
Recipe courtesy Bobby Flay
Prep Time:
55 min
Inactive Prep Time:
50 min
Cook Time:
35 min
24 to 48 brownies depending on desired size
                1/2 cup heavy cream
                1/4 cup sugar
                1/4 cup water
                1/2 cup smooth peanut butter
                1 tablespoon corn syrup
                Pinch sea salt
                1/8 teaspoon vanilla extract
                1 cup (2 sticks) unsalted butter, cut into chunks
                6 ounces high-quality unsweetened chocolate, coarsely chopped
                2 ounces bittersweet chocolate, coarsely chopped, plus 4 ounces
                1 teaspoon espresso powder
                4 large eggs
                1 1/2 cups granulated sugar
                1/2 cup packed light brown muscavado sugar
                2 teaspoons pure vanilla extract
                1/4 teaspoon fine salt
                1 cup unbleached all-purpose flour
Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.
Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.
Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.
In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.
Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect.
Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave!--underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.
For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.)

Monday, February 22, 2010

Ravioli Recipes

Dough for Ravioli
(From Beard on Pasta)
4 cups of flour (preferably durum or semolina)
1 tsp of salt                                                           
3 eggs
6 egg yolks
2 tablespoons water
Make a mound of flour and salt, open a hollow in its center, break in the eggs, yolks, and water, and then combine with a fork until you are forced to continue mixing by hand.
When you have formed the dough into a rough ball and cleaned off the table you begin the fraisage. Pull off walnut-sized pieces of dough, and push them away from you using the heal of your hand, smearing them on the work surface one at a time. When all of the dough has been worked this way, gather the bits back into a ball, using the pastry scraper to help. The fraisage will have blended the flour and fat so that the dough can be kneaded. Knead well and let rest for 1 to 2 hours before you roll out. I use about 3-4 ounces of dough for each sheet (top and bottom).
This dough keeps very well so if you don’t want to use all of it right away, just refrigerate it, wrapped in plastic, and tear off a piece as wanted; it will keep for several days.
Spinach Ravioli Filling
2 ½ pounds of fresh spinach, or two 10 ounce packages of frozen spinach
1 large clove of garlic
½ teaspoon nutmeg
½ cup ricotta cheese
½ teaspoon Tabasco
1 teaspoon of salt
½ cup butter, melted
¼ pound Gruyere cheese, grated
½ cup chopped parsley
Plunge the spinach into boiling water, let wilt for 1 minute, and drain. Place it in a hand towel and squeeze out all the liquid. If you use frozen spinach, defrost it and squeeze it dry in the same manner. Combine the spinach with the garlic, nutmeg, ricotta, Tabasco, and salt in the beaker of a food processor, and process until you have a smooth paste.
Roll out the pasta dough into 2 rectangular sheets. Drop tiny bits of filling, about ½ teaspoon each, at regular intervals across one sheet of pasta. Lay the second sheet over it and, using your fingertip, press down between the mounds of filling, forming squares. Cut along the edges of the squares with a pastry cutter, and seal the edges closed with the tines of a fork. 
 (Alternatively, you can use a ravioli tray).
Four Cheese Ravioli
(From Pasta, Risotto & You)
By Nancy Caivano
For filling:
6 oz ricotta
6 oz provolone, grated
6 oz mozzarella, grated
1/2 cup grated pecorino romano cheese, (or parmesan)
3 eggs, beaten
2 tbsp parsley, finely chopped
2 tbsp basil, finely chopped
1 tbsp chives, finely chopped
Salt and Pepper
Prepare filling:
Combine ricotta, provolone, mozzarella, Romano, eggs, parsley, basil and chives in a large bowl. Mix well. Season with salt and pepper. Keep in refrigerator until ready to use.

Monday, February 8, 2010

California Pizza Kitchen - Spinach Artichoke Dip

Spinach Artichoke Dip-Cpk Recipe 

This is from the California Pizza Kitchen cookbook. The photo is pre-baking. Everyone loves this dip! It's a bit time consuming, but worth it. Don't let the long list of ingredients intimidate you!
30 min | 30 min prep
SERVES 8 -10
  1. In a large saucepan, warm the olive oil and butter over medium heat. When butter has melted, add onion and cook, stirring occasionally, until wilted, 3-4 minutes.
  2. Stir in garlic and cook 2-3 minutes longer, stirring frequently and stopping before onion and garlic start to brown.
  3. Sprinkle the flour over and continue cooking, stirring continuously, until the mixture turns a golden-blond color, about 10-15 minutes. Slowly add the stock, whisking continuously until it is smoothly incorporated.
  4. When the mixture begins to simmer, stir in the cream. Return to simmer. Remove from heat and add the Parmesan, bouillon cubes, lemon juice and sugar and stir until thoroughly blended.
  5. Add the sour cream, spinach, artichoke bottoms, Monterey Jack and Tabasco sauce. Stir until all ingredients are thoroughly combined and the cheese is melted.
  6. Transfer to a warm serving bowl and serve immediately, accompanied by tortilla chips, pita chips or toasted baguette slices.
  7. I make mine the day before, refrigerate and then heat up in a 350°F oven for about 30 minutes or until heated through.

Tuesday, January 5, 2010

Coffee Pot Sandwich

Note: This is not the actual recipe but a listing of the ingredients discussed by the owner of The Coffee Pot in Bangor Maine during a TV interview conducted the week that the Coffee Pot closed its doors. The Coffee Pot closed on December 31, 2009 and I was fortunate to get a sandwich that day. Hundreds of people were in line for 1180 sandwiches. Many people in line were buying 10 to 20 sandwiches at a time.

The classic Coffee Pot, is a roll from Brick Oven Bakery, a layer of green bell pepper, five slices of tomato, lots of white spanish onions, salt and red pepper from end to end, oil to season it, topped by four pieces of American cheese, three pieces of American salami and five pickles.

Ingredients for the Coffee Pot:

  • Spanish white onions chopped in about a 1/4 inch dice
  • Foot long Italian sandwich roll. (The Coffee Pot used rolls from the Red Brick Bakery down the street)
  • Green pepper chopped in about a 1/4 inch dice
  • Red pepper flakes
  • light drizzle of olive oil
  • Tomato sliced (plum tomato)
  • Provolone or American Cheese (about 4 slices)
  • Genoa salami or ham or both depending on preference.
  • Dill pickle slices
Directions:  Slice open the Italian roll but do not cut completely. Add a generous amount of chopped onion then sprinkle a small amount of chopped green pepper then season with red pepper flakes. Drizzle a small amount of olive oil on the sandwich. (Note: the sandwiches never seemed oily so it may be that the Coffee Pot added the oil to the chopped onion and then mixed it with chopped green pepper and other seasonings to make it more efficient to make the sandwich). Add 5 slices of sliced tomato then the cheese and then the salami or ham. Top with 5 slices of dill pickle.