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.

Garlic Bread

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Ingredients:

12-ounce baguette ciabatta bread or two 6-ounce baguettes,
sliced in half horizontally
3/4 Cup (12 tablespoons) salted butter
1.5 Tablespoons Herbs de Provence
1.5 Tablespoons minced garlic (about 5 cloves)
1/3 cup grated parmesan cheese (optional)

Preparation:
Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or foil.  Place bread halves, cut sides up, on the lined baking sheet.

Using paddle attachment, beat the butter, herbs, garlic and cheese (if using), on medium speed until completely combined and smooth.

Spread the garlic butter in an even layer on top of the bread halves.

Bake for 16 to 18 minutes, or until the edges of the bread are crispy and golden brown.  Feel free to extend this time by a couple minutes for a crisper exterior.  Let cool on baking sheet for a few minutes then transfer to a cutting board.  Slice bread into pieces and serve warm.

Variation:
Make ahead and freeze or refrigerate.  Place parchment paper on top of one-half loaf of buttered bread then place other half on top and wrap tightly with plastic wrap or foil and freeze up to 3 months.  You can also prepare the bread ahead and store in the refrigerator for up to three days.