Category Archives: what catherine’s reading

What Catherine’s reading is a listing of favorite cookbooks and those she’s currently cooking from.

sunday brunch

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!)
  • Cocotte
  • Dutch Apple Pancake
  • Granola

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

blogging, bread and David Lebovitz

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

First Rise

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

cookbooks of desire

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

The Desired

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