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CALIFORNIA COOKBOOK

Author:  FISC2

ISBN:  978-1-885590-67-1

Pub Date:  10/1/1998

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

Click to enlarge
ABOUT THE BOOK
From the Publisher
Recipes from homemakers, wineries, restaurants, chefs, bed & breakfasts and agricultural organizations from across The Golden State. Try Creamy Shrimp Nachos, Salsa Jack Souffle, Artichoke Heart Omelet, Avocado Soup, California Cioppino, Ravishing Radicchio Salad, Crab & Avocado Enchiladas, Tomato Rosemary Focaccia, Almond Butter Wreaths and many more! Includes fascinating state facts.
 
SAMPLE RECIPE
Ravishing Radicchio Salad
My hope is to be able to assist all California schools in the development of their own gardens.
- Chef Andy Powning - GreenLeaf Produce, San Francisco


2 med. BEETS
1 clove GARLIC
1 head BUTTER LETTUCE, torn into 3-inch pieces
1 sm. head RADICCHIO, thinly sliced
Toasted PECANS to taste
1 COMICE PEAR, peeled, halved and thinly sliced
2-4 oz. GORGONZOLA CHEESE, crumbled

Roast beets in a 350 oven for 45 minutes or until fork tender; cool, peel and slice. Rub a large wooden salad bowl with garlic. Add lettuce, radicchio, beets, pecans and pear slices. Add Pistachio Vinaigrette to salad and toss. Top with Gorgonzola.

Pistachio Vinaigrette

1/4 cup PISTACHIO OIL
3 Tbsp. BALSAMIC VINEGAR (or to taste)
JUICE of 1/2 LEMON
SALT and PEPPER to taste
DIJON MUSTARD to taste

In small bowl, combine all ingredients and mix well.
 

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