Welcome to La Cuisine d’une Pêcheuse Californienne

I created La Cuisine d’une Pêcheuse Californienne as a means of handing down my favorite recipes to family and friends. The recipes included herein come from a variety of sources including my mother, cooking classes, favorite cookbooks, friends and my own creations.

When I began this cookbook, I tried to include a photo of what the recipe should look like. When I didn’t have my own photos, I searched for photos from the public domain (non-copyrighted photos). This didn’t prove completely successful so I began including photos from my fishing trips that showed a freshly caught fish like one suggested in the accompanying recipe. From there I began to include photos of family members that either provided the recipe or were enjoying a meal together where the specific recipe was being shared. I enjoyed the family photos so much, the cookbook evolved into a combination recipe book and family scrapbook. Enjoy your taste! 

A cookbook and family scrapbook that gives a glimpse into the life of a female fisherman born in California whose passions are cooking and catching tuna over 200 pounds. Pêcheuse is the French word for femaless fisherman.

Peach Pie

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Ingredients:

1 prepared 9 inch pie crust
7-8 ripe medium peaches (pealed and sliced)
1/2 cup brown sugar, packed
1/2 cup flour
2 tsp. lemon juice
1/4 tsp. cinnamon

Crumble:
1/2 cup brown sugar, packed
1 tsp. cinnamon
3/4 cup flour
5 T unsalted butter, melted 

Preparation:
Peel peaches and slice.  You’ll need 7 cups.  In a large bowl stir the peaches, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined.  Set the filling aside. 

Heat oven to 400 degrees.

Spoon peach filling into the crust, leaving any liquid in the bowl.

Mix all crumble ingredients together.  Sprinkle over peaches.

Place on baking sheet and bake for 20 minutes.  Turn temperature down to 375 degrees and bake another 30-35 minutes until peach juices are bubbling on the sides and the top is lightly browned.  Place crust protector on crust edges if browning too fast.

Cool pie for 3 hours then serve.

Seared Furikake Ahi Tuna

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Ingredients:

1 lb. tuna steaks (about 1 inch thick)
1/4 cup soy sauce
1 T rice wine vinegar
1 tsp. honey
1 tsp. grated ginger
1 garlic clove, grated
1/2 tsp. sesame oil
3/4 cup Furikake seasoning
2 T vegetable oil
Green onions, sliced

Sauce:
1/4 cup Kewpie mayonnaise
1 tsp. Hoisin sauce 

Preparation:
Combine sauce ingredients and set aside.

Mix together soy sauce, vinegar, honey, ginger, garlic and sesame oil.  Pour mixture over tuna and marinate 20 minutes.  

Spread furikake seasoning on plate.  Remove tuna from the marinade and press each steak into the furikake, coating all sides with a thin layer. 

Heat vegetable oil in a cast iron skillet over medium-high heat.  Once hot, sear tuna for 60-90 seconds per side leaving center rare. Let rest 2-3 minutes then slice tuna steaks into thin slices and top with green onions.  Serve with cooked white rice.

History:
Recipe was posted on Facebook and attributed to Guy Fieri although I couldn’t find the recipe on-line.