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.

Roasted Carrots and Asparagus

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Ingredients:

1 bunch asparagus, trimmed
3 large carrots, peeled and sliced into long strips
1 Tbs. olive oil
2 cloves garlic, minced
3 sprigs thyme
Juice of half a large lemon
Salt and pepper to taste

Preparation:
Preheat oven to 400 degrees.  Lay out some parchment paper on a sheet pan.  Evenly spread out the asparagus and carrots in a single layer.  Drizzle with olive oil and sprinkle on the minced garlic, thyme leaves, and a little salt and pepper.

Bake for 20 minutes and test for tenderness.  Bake for a couple extra minutes if needed.

Serve roasted vegetables on a platter and drizzle lemon juice on top.