Southern California Cooking from the Cottage: Casual Cuisine from Old La Jolla's Favorite Beachside Bungalow

Southern California Cooking from the Cottage: Casual Cuisine from Old La Jolla's Favorite Beachside Bungalow

Jane Stern

Language: English

Pages: 232

ISBN: 1401601472

Format: PDF / Kindle (mobi) / ePub


"The Cottage exudes the upmarket serenity of old LaJolla. Sunlight streaming in the windows makes pale yellows glow; mellow jazz recordings waft through the dining room and into the palm-shaded patio; pretty waitresses in short shorts carry fruit-garnished dinners of salubrious California food," says author Michael Stern.

Southern California Cooking from The Cottage captures the romance, the relaxation, and the good life of The Cottage itself. Included are the recipes that have made The Cottage one of Southern California's most beloved restaurants with breakfast items such as muffins, coffee cakes, Greek, Italian, and seafood omelets, Belgian waffles, and oatmeal pancakes. From the lunch and dinner menu there are light Southern California seafood and pasta dishes, signature soups and salads, as well as traditional American classics. The book includes an eight-page color insert.

The Cottage is the ninth restaurant to be chosen by Jane and Michael Stern for their Roadfood cookbook series, which celebrates the finest regional restaurants in the United States.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In the center of the plate, place a small bowl with the Fresh Strawberry Sauce. To make the strawberry sauce, combine the strawberries, yogurt, cream, sugar, and almond extract in a blender and blend until smooth. MAKES 2½ CUPS STRAWBERRY SAUCE • BREAKFAST • BREADS Cherry-Almond Muffins Blueberry Muffins Apple Oatmeal Muffins Cranberry-Nut Muffins Health Muffins King Kong Muffins Raspberry Millet Muffins Buttermilk Coffee Cake CHERRY-ALMOND MUFFINS One day we were thinking up ideas

good reason breakfast is better in Southern California: “Fresh fruit.” When we asked him to describe how the menu changes according to what’s in season, he shrugged and said, “Most things are pretty much in season all the time around here.” While that’s not entirely true—fresh tangerine juice isn’t always available (but when it is, it’s magical!)—customers can count on orange juice that is just-squeezed, plump sweet berries for cereal and pancakes, and full-flavored broccoli, tomatoes, mushrooms,

simmer gently for 15 minutes longer. We like to top each serving with a tablespoon of Pico de Gallo (page 134). MAKES 8 TO 10 SERVINGS BUTTERNUT SQUASH SOUP We just started putting this lovely pumpkin-colored soup on our menu. It is unusual because it is thickened with apples. 4 cups water 1½ pounds butternut squash, about 4 cups, chopped 3 tablespoons butter � large yellow onion, chopped 1 red bell pepper, chopped 3 apples, peeled, cored, and chopped 1 teaspoon curry powder 1

clams and simmer for 15 minutes. If thinner consistency is desired, add milk until desired thickness. MAKES 8 SERVINGS Note: When I have trouble finding clam or fish base in my markets, I substitute chicken bouillon instead. SOUTHWESTERN CORN CHOWDER Customer Lenore W. of Wellesley, Massachusetts, and Sarasota, Florida, says, “I love the rich creamy taste of corn chowder, but I especially like the zing of its jalapeños. It is full of flavor. I have it every time I eat at the Cottage.” 4 plus

about 4 inches of water and the vinegar to a boil over high heat. Lower the temperature so the water begins to simmer. Crack 2 of the eggs into a small dish. Gently slip the eggs into the simmering water and cook for 3 to 5 minutes. Meanwhile, toast the English muffins and divide between two plates. Place a slice of turkey on top of each English muffin half. Remove the eggs with a slotted spoon, and place on the turkey of two of the muffin halves. Gently slip the remaining 2 eggs into the

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