Last Sunday I enjoyed someone else’s cooking. I went to Central Market for a cooking class and brunch with Gabrielle Hamilton owner and chef of Prune, a 30-seat bistro in lower Manhattan. Gabrielle has also just written a peeled back, honest memoir of how she’s made an 11-year success in the restaurant business in New York ~ and more revealing how she survived getting there. I highly recommend Blood, Bones and Butter, you won’t be able to put it down.
The brunch menu included a number of Prune’s all time favorites. To taste these items you’ll have to take a class from Gabrielle, or better yet visit Prune. She is currently on a 19-city book tour, so you may still have time to see her. I will tantalize you with the class menu, and share my own granola recipe which is similar to what they make at Prune. My recipe is an adaptation of one my oldest sister gave me years ago.
Sunday Brunch Menu
- Bloody Mary Mix (this was virgin & for those who wanted, a beer chaser was offered)
- Butter Crumbled Eggs with spicy chick peas, olive butter & smoked okra – Rick’s Picks smokra (I made this today for me and Patrick!)
- Dutch Apple Pancake
My granola recipe:
- 1/4 cup maple syrup
- 1/4 cup local honey
- 1/4 cup canola oil
- 1/2 cup walnuts, chopped
- 1/2 cup pecans, chopped
- 3 cups organic rolled oats
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 cup unsweetened shredded coconut (this is a Prune inspired addition)
- 1 1/2 cups of dried fruit ( I use dried cranberries and currants)
Preheat oven to 325 F
In a saucepan over medium heat, stir the oil, honey and syrup (Tip ~ measure oil first. This helps the sticky honey and syrup pour out of measuring cup easily.) In a separate bowl toss together the remaining ingredients, and pour warmed syrup mixture over dry ingredients. Mix well until all ingredients are coated. Spread evenly in large baking dish, and bake until a dark golden brown for 35 minutes (stir several times while baking to ensure even browning). Cool, and mix in dried fruit.
Cat and Gabrielle, 2011 by unknown class participant
Posted in recipes, what catherine's reading
Tagged Blood Bones Butter, brunch, Catherine Kenyon, Central Market, cook with a view, eggs, Gabrielle Hamilton, granola, Manhattan, New York, Prune, Rick's Picks, smokra
blogging, bread and David Lebovitz
Even when I’m not adding new posts to the blog, I am still creating … I’m trying out recipes, and photographing them for later inclusion. Drafting new blog entries, and practicing creative writing exercises. Honing my cooking and photography skills by volunteering at Central Market’s Cooking School, taking photography classes and getting one on one help from chefs, photographers, and writers.
Here are some images of my most recent work.
whole wheat walnut bread
Delicious. We ate a whole loaf with our friends Robin and Brad on a cold winter night along with some delicious, rib-sticking shepherd’s pie that Robin made.
I assisted during David Lebovitz’s class at Central Market this past Friday. David made some delicious desserts including Spiced Chocolate Cake and Caramelized White Chocolate. After class we had extra caramelized white chocolate and cake batter, which I brought home and put to good use this morning for a birthday party.
I would be remiss if I did not mention the two Lebovitz books I purchased after class: Ready for Dessert and The Sweet Life in Paris. These will keep me busy for a while! Thank you David.
Central Market Cooking School, January 15, 2011 by Karen
Posted in food for thought, what catherine's reading
Tagged Austin, blog, bread, cake, Catherine Kenyon, Central Market, chef, chocolate, cooking school, David Lebovitz, food, food blogging, food styling, photography, recipe, shepherd's pie, white chocolate, whole wheat, writer
cookbooks of desire
I love reading cookbooks. In fact I’ve been reading cookbooks, and watching cooking shows long before I began to cook in earnest. My love of cooking began with special time spent with my mom when I was young. Our daily ritual was to watch Graham Kerr, The Galloping Gourmet and Julia Child on PBS every weekday afternoon.
Beginning in my 20’s I spent years buying and reading cookbooks. Below is a list of my favorite cookbooks followed by my current wish list of books.
Soup a Way of Life, by Barbara Kafka
Vegetarian Cooking for Everyone, by Deborah Madison
Moosewood Restaurant Daily Special
Super Natural Cooking, by Heidi Swanson
Super Foods RX, by Steven Pratt, MD and Kathy Matthews
Clean Food, by Terry Walters
Chez Panisse Fruit, by Alice Waters
Chez Panisse Cafe Cookbook, by Alice Waters
The New Basics Cookbook, by Julee Rosso and Sheila Lukins
Cookwise, by Shirley Corriher
Bakewise, by Shirley Corriher
The Silver Spoon, by Phaidon Press
Chef MD’s Big Book of Culinary Medicine: A Food Lover’s Road Map to Losing Weight, Preventing Disease, and Getting Really Healthy, by John La Puma M.D.
The Greens Cookbook, by Deborah Madison
My Favorite Ingredients, by Skye Gynell
A Year in My Kitchen, by Skye Gynell
The Flavor Bible: The Essential Guide to Culinary Creativity Based on the Wisdom of America’s Most Imaginative Chefs, by Karen Page
The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread, by Peter Reinhart & Ron Manville
Jamie At Home: Cook Your Way to the Good Life, by Jamie Oliver
Mastering the Art of French Cooking, by Julia Child, Beck and Bertholle
Good to the Grain: Baking With Whole Grain Flours, by Kim Boyce