101 Cookbooks - RSS Feed

When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.

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Baked Mushrooms with Miso Butter

I’ve been lucky to live in the vicinity of some world-class mushroom growers for most of my life. Far West Funghi were a staple at the weekly Ferry Building Farmers’ market in San Francisco and Long Beach Mushrooms are a bright spot now that we are farther south. I’ve cooked a lot of mushrooms over the years and simple, baked mushrooms are an easy go-to...

Homemade Ponzu Sauce

Ponzu sauce is one of the ways I like to put a dent in the steady supply of off-beat citrus growing on our patio this time of year. Ponzu is often used in Japanese (and Japanese-influenced) dishes and making your own allows for some citrus-centric experimentation. If you’re aiming to make a better version of a grocery store ponzu sauce you’ll likely...

Cottage Cheese Muffins

I’m always on the lookout for cookbooks by Rose Elliot. They aren’t always easy to find, particularly if you are like me, living in the United States. For those of you who haven’t heard of her, Rose is an accomplished UK-based cookbook author who focuses on vegetarian recipes – three million copies of her books are in print (and probably many more now!)....

Walnut Miso Noodles

The markets here are full of color right now. Gold, red, and orange beets. Pink-fleshed pomelos. Tiny purple-streaked artichokes. Deep, dark leafy greens. This week I filled my basket with my favorite eggs, a loaf of whole wheat seed bread, fresh tofu, lots of leeks and spring onions, chard with electric-pink stems, and one bunch of pencil-thin asparagus....

Gougères

Gougères are my secret weapon this time of year. This means a bag in the freezer, always at the ready. I make the dough ahead of time (any afternoon I have a few extra minutes) then bake them straight from the freezer whenever I fancy. There is something irresistible about the way they explode in size. The way they bake into golden pom-poms of cheese-crusted...

Candied Walnuts

The best candied walnuts are oven-baked. Don’t let anyone tell you different. It’s worth knowing how to make them and there are many reasons to keep candied walnuts on hand. First off, buying them can be wildly expensive. Second, they’re infinitely snack-able. And, they have a knack for making salads, popcorn, crumbles and cheese plates extra special....

Lori’s Smashed Skillet Potatoes

These smashed skillet potatoes were inspired by a weekend get-away to the backwoods of Mendocino County, California. Let me emphasize that when I say backwoods, I’m not kidding. Imagine – a few miles off the nearest paved road where a high-clearance 4×4 is a necessity. Past numerous cleverly-rigged hydroponic hippie buses (this is clearly where old...

Smoked Chocolate Mousse

Gently smoking chocolate is amazing. The fat in the chocolate is receptive to whatever you’re using for smoking – I’ve used cherrywood, applewood, hickory, and rosemary in the past. The trick is maintaining those wonderful smoky notes when you take the next step. I haven’t had much luck using smoked chocolate in cakes and cookies, but when you use it...

Broccoli Soup with Coconut Milk

This broccoli soup with coconut milk was a staple when we had our studio in San Francisco’s Chinatown. At the time, the QUITOKEETO studio had no kitchen. It had a warhorse of a sink with two of the legs truncated, but that’s about it. If we wanted to expand our lunch options to warm or hot foods, appliances needed to be involved. We had none, and this...

Tassajara Warm Red Cabbage Salad

The other day a neighbor asked me how often I cook. I think he was curious to know if I cook everyday. I told him I cook most days, and most of the meals most days. While this might have kicked off visions of elaborate brunch buffets, or of me standing over simmering pots for hours on end, it usually means I’m doing something simple like reheating a...

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