Deb, Author at East of Eden Cooking

2011/07/312017/12/31

Roasted Tomatoes and Spaghetti with Pesto

Summer Pesto and Pasta Series: Chapter One

“Why don’t you come up and have some supper with us?”

East of Eden, John Steinbeck

Inspiration

An abundance of tomatoes and basil seem to magically appear as the summer sun burns away the fog. Along the coast we wait in anticipation for the caressing warmth of summer. Like small children at Christmas who can’t wait any longer for Santa we wait for the bright glorious summer sunshine. Our spirits soar when there is no fog for a 5 day run and the temperature climbs into the high seventies. To celebrate summer I make fresh pesto and roast tomatoes for pasta. One of my favorites is Roasted Tomatoes and Spaghetti with Pesto. This is a great way to use ripe tomatoes and whirl up all that basil. READ MORE . . .

2011/07/152017/12/26

Olallieberry Pie

Makes one large 9 inch pie

“Liza was rolling out pie crust on the floury board. She was so expert with the rolling pin that the dough seemed alive. It flattened out and then pulled back a little from the tension in itself. Liza lifted the pale sheet of it and laid it over one of the pie tins and trimmed the edges with a knife. The prepared berries lay deep in red juice in a bowl.”

East of Eden, John Steinbeck

Inspiration

Olallieberries are a cross of logan and young berries, that were developed in Oregon. They grow well in the warm outlying areas of the central coast of California. Olallieberries have a cult following. Yes, I am sure I am not exaggerating. Summer olallie mania heightens in proportion to the short growing season of June plus another week or so. Every summer, my mother would drive to Gizdich Ranch, just outside Watsonville, to purchase olallies. That day she would make olallieberry pie, the next day she would make jam. Some years, her olallie exuberance would dictate more trips for her favorite summer fruit. My mother loved jam and wanted enough to last the year; but she always ran out. She had olallie jam not only on her English muffins but on waffles, pancakes, French toast and vanilla ice cream. This is how we learned that both jam and syrup were wonderful with our pancakes, waffles and French toast. With the end of the olallieberry season fast approaching I had to have some. I wanted to make pie. READ MORE . . .

2011/07/012017/12/26

Apple Strudel

Makes 2 strudels—This is the easy version!

About

This recipe is recalled from fond childhood memories of living in Austria when I very young. The strudel is not too sweet. It’s lovely with coffee or tea. The combination of the crisp buttered crust with walnuts and bread crumbs between the thin layers of dough paired with an apple filling evokes memories of this delicate European pastry. My mother learned to make strudel while we lived in Austria, from our landlords who became lifelong family friends. I was three years old. By the time I was four, we had moved to Italy and I had 2 new brothers, twins! I can still picture my mother clearing the entire wooden table, flouring a clean tablecloth and then with buttered hands slowly stretching the dough until it hung over the sides of the table. She used her fingertips and the palms of her hands to gently transform the dough. I was not allowed to help! I was amazed! I had never seen such large piece of translucent dough. With great patience my mother worked. “Was it ready?” I would ask. “No not yet.” She would tell me. She would instruct me to watch her hands work the dough until we could clearly see the pattern of the tablecloth underneath and the dough hung over the sides of the table. Like magic, she would roll up the very long dough, now filled with apples, by lifting the floured tablecloth. I was always in awe.

“Lee brought the gray enameled coffeepot to the table and filled the cups and sat down. He warmed the palm of his hand against the rounded side of his cup.”

East of Eden, John Steinbeck READ MORE . . .

2011/06/292017/12/26

Salinas Valley Early Summer Salad

Serves 4–6

“There was always some little delicacy, very special and good—foie gras or a tossed salad, pastry bought at Lang’s Bakery, just across Main Street.”

East of Eden, John Steinbeck

About

The Salinas Valley is just inland from Monterey Bay. The mouth of the Valley begins at the Pacific Ocean in Moss Landing. From this ocean portal, the fog pushes up the valley and settles into the cradle of Salinas located on the valley floor. A cooling moist blanket of fog envelopes our early summer. The traditional summer months of June and July are more foggy than sunny. Perfect for growing lettuce and strawberries. Our summer is late, beginning in August. September is our most consistent summer month. By the first week in November, it becomes cooler and we know fall has arrived. READ MORE . . .

2011/06/262017/12/26

Oatmeal Cookies with Apricots and Almonds

Oatmeal Apricot Almond Cookies — Freshly-baked oatmeal cookies with apricots and almonds

Makes lots of cookies! About 6 dozen 2-inch cookies

Inspired by The Wild Plum restaurant in Monterey, California.
Their cookies are really good, but so are mine!

Options

These cookies are a bit more sophisticated than traditional Oatmeal Raisin. Although, raisins and walnuts may be substituted and will make a divine oatmeal cookie, just omit the almond extract. For a more unique cookie I use a raisin assortment that includes golden and flame raisins in addition to regular raisins. A sophisticated variation of this recipe is dried tart cherries with almonds but omit the cinnamon. I like these three variations so much I haven’t tried any others. I’d love to hear what you try!

“Lee was stewing apricots. He left the stove and closed the kitchen door and went back to the stove.” READ MORE . . .