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.

Sauteed Chicken and Sausage with Savory Pan Sauce

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 Ingredients:
1 skinless boneless chicken breast
1 link Italian sausage
1 garlic clove , minced
1 zucchini, sliced 1/4 inch on the diagonal
1/2 cup flour
1/4 teaspoon hot pepper flakes
1/2 cup white wine
3/4 cup rich chicken broth
Salt and Pepper

Preparation:

Trim chicken breasts, remove and discard all fat and gristle. Cut chicken breasts crosswise into 1/2-inch slices. Pound chicken breasts to about 1/3-inch thick. Season with salt and pepper and dredge lightly in flour. Set aside.

Place skillet over medium heat. Cook sausage until done. Remove from heat and thin slice. Set aside.

Place skillet over high heat. Add 2 tablespoons olive oil to skillet and, when hot, add zucchini. Sauté zucchini 3 minutes, or until nicely browned, stirring constantly. Season with salt and pepper; remove with slotted spoon, and reserve.

Add butter and crushed red pepper to skillet. When fat is hot, add chicken slices and sauté them over high heat 2 to 3 minutes, until browned. Remove and set aside.  Add wine to skillet, bring to a boil, stir, and reduce for 2 to 3 minutes.

Add garlic and broth cook down until slightly thickened.  Add Beurre manié if necessary to thicken.  Add chicken, sausage slices and zucchini. Toss and simmer over low heat 2 or 3 minutes more. Taste for seasoning.

Serve with saffron rice.