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Camp Becca Cookbook
  
September 2004:  Adventures in dining!  September is turning out to be a great month, especially foodwise!  Becca made her very first Peking style duck.  You can see the whole process from start to finish by clicking here.  On the 22nd, we had the opportunity to attend a luncheon and book signing event with Jacques Pepin at the Getty Center in Los Angeles.  Photos and menu details are available here.  
  
April 2003:  Since the first of the year we have been focusing on healthy living.  Our plan has included daily exercise and working on developing healthy and delicious meals.  No cottage cheese on melba toast, please!  So, how have we been doing?  Well, Becca has lost more than 55 pounds and Jimmie more than 25 pounds.  Lots of people have been asking us to share some of the recipes that we've developed and are continuing to develop.  In response, we are posting recipes here on our website for our friends and family to share.  Most of the recipes are for two, but all of them can be scaled to fit your needs.  We'll be adding recipes regularly.  To go to the cookbook, click here.  Enjoy!
    
December 2002 has been a great month for porcini mushrooms!  The one in Jimmie's hands is a little over 10 ounces.  We've been eating them several different ways... in risotto, over pasta, or along with chicken.  But, I have to say our all time favorite method for preparing the porcini is to follow the simple recipe at Chez Pannise.  

Adapted from
Wood Oven - Baked Porcini Mushrooms
from Chez Panisse Café Cookbook by Alice Waters

Serves 4 to 6

3 to 4 Medium Porcini Mushrooms
Extra Virgin Olive Oil
Salt and Pepper
Tablespoon Unsalted Butter
Scant 1/4 Cup Water
A few drops of Lemon Juice

Preheat the oven to 500 degrees F.
Clean and trim porcini. Cut the mushrooms lengthwise into 1/4 inch thick slices, brush with a little EVOO, and season with salt and pepper (both sides.) Heat 2 tablespoons of olive oil in a wide cast-iron skillet over medium high heat. Add porcini in a single layer. As soon as they begin to sizzle, put the skillet in the oven. Bake about 15 minutes, until the mushrooms have browned nicely.
Return the skillet to the stovetop. Carefully add the water, and over medium high heat, reduce the liquid until the oil and water emulsify. Add a tablespoon of butter for extra richness. Spoon the mushrooms onto a warm platter, pour over sauce. Finish with a few drops of lemon juice.

      
Updated:  Saturday, February 23, 2008