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.

Authentic Tiramisu

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Ingredients:
2 cups strong black coffee
(three Starbucks pods each brewed 6 oz. on extra strong setting)
1 1/2 tablespoons instant expresso powder
5 tablespoons cognac
6 large egg yolks
2/3 cup sugar
1/4 teaspoon salt
1 1/2 pounds mascarpone cheese
1 3/4 cup heavy cream (cold)
14 ounces hard ladyfingers
3 1/2 tablespoons Hershey’s Special Dark Cocoa
1/4 cup dark chocolate, grated

Preparation:
Stir coffee, espresso and 5 tablespoons cognac in bowl until espresso dissolves; set aside.

Put cold mascarpone cheese in metal bowl and whisk gently to combine then refrigerate until smooth and firm.

In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined.  Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice.  Add mascarpone and whisk gently until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice.   Transfer mixture to large bowl and refrigerate.

In separate bowl of stand mixer, beat cream at medium speed until frothy, 1 to 2 minutes.  Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer.  Using rubber spatula, fold 1/3 of whipped cream into mascarpone mixture to lighten then gently fold remaining whipped cream until no white streaks remain.  Set mascarpone mixture back in refrigerator.

Working one at a time, drop lady finger into coffee mixture, roll over, remove immediately and transfer to 13 by 9-inch glass baking dish.  Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly in dish.

Spread half of mascarpone mixture over ladyfingers; spread mixture into the corners of dish and smooth surface.  Place 2 tablespoons cocoa in strainer and dust cocoa over mascarpone cheese.

Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa.  Wipe edges of dish with dry paper towel.  Cover with plastic wrap and refrigerate 6 to 24 hours.  Sprinkle with chocolate grated into curls if desired. Cut into pieces and serve chilled.

History:
This recipe comes from America’s Test Kitchen with minor modifications made to chill mascarpone cheese after whipping, increase whipped cream, reduce cognac and add curled chocolate for decoration.