WEST

The Pink Lady Cake from The Madonna Inn// San Luis Obispo, California

Ronja the Robber's Daughter// Santa Cruz, California

Chocolate Moon by Chef Kendra Baker of Assembly// Santa Cruz, California — Chocolate Moon by Chef Kendra Baker of Assembly// Santa Cruz, California

Justin Williams reaches for the sky// Big Sur, California

Pfeiffer Perfection// Big Sur, California

Wild(er) Sunset//Santa Cruz, California — Wild(er) Sunset//Santa Cruz, California

Hachiya Persimmons//SantaCruz, California — Hachiya Persimmons//SantaCruz, California

Fall Feelings// Pescadero, California — Fall Feelings// Pescadero, California

Marta fait Quiche// Santa Cruz, California

Marta's Quiche

Crust

pâte brisée

2 cups flour

1 cup butter*

1/4 cup water

pinch o' sugar

*pinch o' salt if butter is not salted

In a medium mixing bowl gradually work the butter, salt and sugar into the flour. Once the mixture is combined, add water accordingly so that mixture is wet enough to stick together in a ball. Shape dough to evenly cover glass pie pan- I use my hands, however you may prefer to roll dough out using a rolling pin.

Filling

6 eggs

1 cup heavy cream

salt&pepper

2 cups packed fresh baby spinach (chopped)

1 pound bacon (cooked & crumbled)

1 log fresh goat cheese

salt & pepper, to taste

Method

Preheat oven to 375F. Roll out dough to cover a 9 inch glass pie pan. Chop spinach. Cook bacon, strain off excess fat and cut into bit sized pieces. Toss spinach & bacon together, add to prepared pie pan. Sprinkle goat cheese a top. In separate bowl, whisk eggs, cream, salt & pepper. Pour combo over spinach, bacon & cheese mixture. Bake in oven at 375F for 35-45min until egg mixture is set.

Camp Joy Gardens// Boulder Creek, California

Crispy Parsnips

5-10 parsnips, julienned

1 cup vegetable oil

pinch salt

In a cast iron skillet add julienned parsnips and cover with oil. Turn to medium high heat and allow the oil to gradually fry the parsnips. Remove parsnips from oil once golden, about 10-15 minutes. Lay on brown paper bag and sprinkle with salt. These are tasty on their own or atop your favorite dish that needs some added texture.

Caramel Budino with Apple Cider Caramel

makes about 8 budinos

Crust

Caramel Budino with Apple Cider Caramel, Dates + Walnuts//Boulder Creek, California

8 half pint mason jars

1 cup walnuts

1/2 cup dates

sugar

salt

Prepare mason jars: Chop walnuts and dates. Add a sprinkle of sugar and salt. Pack the bottom of each jar with about 2 tablespoons of crust mixture. Set aside.

Budino

3 cups whole milk, divided

1/4 cup cornstarch

3/4 cup (packed) dark brown sugar

5 large egg yolks

3 tablespoons unsalted butter

2 teaspoons vanilla extract

1 teaspoon salt

Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside.

To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220°.

Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour into prepared mason jars. Allow to cool.

Apple Cider Caramel

adapted from Smitten Kitchen

4 cups good apple cider

1 teaspoon ground cinnamon

2 teaspoons Maldon salt

1 stick good unsalted butter

1 cup granulated sugar

1/2 cup brown sugar

1/3 cup heavy cream

In a medium sauce pan, reduce 4 cups of apple cider for 40 minutes until you have about 1/2 cup. Once cider is reduced stir in butter, sugar and cream and bring to a boil, stirring rapidly. Remove from heat. Allow to cool but not solidify. Pour a top prepared budino jars. Cover with jar lids and allow to cool in the fridge for 5 hours or overnight.

*If Budino does not set, it is because the cornstarch was not activated in the cooking process. Cornstarch must be cooked to 95°C (203°F) before thickening begins. At that point, it usually thickens fairly quickly and the sauce turns from opaque to transparent. When cornstarch thins after it's thickened, it's usually due to continued stirring. Once the thickening network forms, any agitation interferes with the setting process. The sauce thins when the starch network that sets and traps the liquid is broken. Liquid is released and thins the sauce. (I learned this the hard way.)

The San Lorenzo Kingdom//Santa Cruz Mountains, California

Pop Up @ Pop Up// Santa Cruz, California

The lovely Justin Williams of Inquiry Cafe cheesin' with our Pop Up Menu// Santa Cruz, California

Pho

Equipment needed-

Large Stock Pot, Butter Muslin, Colander

Stock Base-

The Goods, Eclectik Domestic Pho//Santa Cruz, California

Serves about 8

2 large onions, split

1 large knob ginger, split

5 pounds good beef bones (shin/knuckle bones)

Spice Pack-

4 cinnamon sticks

6 tablespoons coriander

6 tablespoons fennel seed

5 whole star anise

6 cardamom pods

10 cloves

Season-

4 oz salt, to taste

6 oz sugar, to taste

1/4 cup fish sauce

Preheat oven to 425 degrees. On a sheet pan laid with parchment paper, lay out bones in a single layer. Bake for 15 minutes or until golden brown. On a cast iron skillet or another sheet pan, char onions and ginger, until almost black. In a large stock add bones, onions and ginger. Cover completely with water, plus a little more and bring to a boil. Meanwhile toast spices until fragrant, wrap in butter muslin & knot. Add to stock pot. In the first hour while bones come to a boil, remove any foam that rises to the top. Add salt, sugar, fish sauce and allow to simmer for 3 to 6 hours tasting frequently. Adjust seasoning to taste.

To Serve-

2 packages Banh Pho, flat rice noodles*

1-3 pound lean beef (london broil, eye round), sliced thin**

1 bunch cilantro

1 bunch scallion, sliced into discs

Handful pickled yellow onions

Garnish-

1 jalapeño, sliced thin

1 cup mung beans

1 bunch Thai basil

2 limes, cut into wedges

Hoison & Sriracha

In a pot of boiling water (about 6 cups), cook noodles for about 5 minutes, tasting for firmness, every minute. Submerge in cold water. Place in large bowl. Atop noodles, place raw thinly slice beef, cilantro, scallion, red onion and pour piping hot broth a top. Serve aside, jalapeños, mung beans, thai basil, limes, and hoision and sriracha. Enjoy!!!!

*ingredients should only be rice, water & salt

**to make cutting thin slices easier, firm up the beef by placing it in the freezer for 15 minutes

The American Way// Santa Cruz, California

EAST

Back to Pennsylvania// Solebury, Pennsylvania

Bobolink Dairy & Bakehouse Grass-fed beef of Milford, New Jersey. This animal's sacrifice filled the bellies of over 250 guests// Plumsteadville, Pennsylvania — Bobolink Dairy & Bakehouse Grass-fed beef of Milford, New Jersey. This animal's sacrifice filled the bellies of over 250 guests// Plumsteadville, Pennsylvania

Apple Cider Cake

2 cups sugar

1-1/2 cups butter, softened

6 eggs

3 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup apple cider

1 teaspoon vanilla extract

Preheat oven to 325F. In a large bowl, cream butter and sugars until fluffy. Add eggs one at a time. Combine all dry ingredients and add to butter mixture. Add cider and vanilla and mix until combined. On a parchment paper lined sheet pan (13*9), pour dough in center and making sure it is even. Bake at 325 for about an hour or until form. Allow to cool and cut cakes to desired size. Serve with caramel or vanilla ice cream!

Hannakah at Bobolink// Milford, New Jersey

Blue Jay Way// Upper Black Eddy, Pennsylvania

Canal Reflections// Upper Black Eddy, Pennsylvania