Kedgeree

Time for something a little different from the usual omelet or quiche we have for Sunday brunch. With a couple of family members to join us, I found a recipe in the Breakfast and Brunches from the Academy cookbook that had an Anglo-Indian combination of curry-seasoned rice and smoked salmon. I happened to have some smoked salmon on hand and decided to give it a try. Delicious! Recipe

It also prompted me to remember with fondness my days at the California Academy in 1978 shortly after it opened. It was during its free-wheeling early days and I learned a lot there before we opened our restaurant in Saratoga in 1980.

Quiche aux Fruits de Mer (Crab Quiche)

For many years our Easter brunch has consisted of crab quiche, asparagus, strawberries and champagne. The quiche recipe comes from Julia Child’s book Mastering the Art of French Cooking Vol. One p. 149. Julia knew a thing or two! I have made modifications over the years by substituting half and half or whole milk for the whipping cream. Still delicious, but not quite as rich. I use her crust recipe, but a favorite pie crust recipe could be used in its place.

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Pumpkin Soup with Blue Toast

During our restaurant days, I bought up the rest of a pumpkin patch every year after Halloween so we could continue to make pumpkin pies until spring. I still buy pumpkins every fall, although not on quite such a grand scale. I cook them and freeze the puree. So when I saw this recipe at Whole Foods Market, it seemed like a natural.

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Pumpkin Pie Anne and Theresa

Here is the recipe for Pumpkin Pie with Carmel Pecan topping. This was served for many years at the restaurant. Every year after Halloween I would buy out a pumpkin patch and end up with enough pumpkins for us to make this pie until late spring.

The world’s best! Featured at Annie’s. Pumpkin by Theresa, streusel by Anne.

Any pumpkin will do, but Sugar Pie pumpkins are best. One pumpkin usually makes two pies. To prepare, cut pumpkin in half at its equator, scoop out seeds, and bake about an hour at 350F. Then remove cooked pumpkin meat and process to smooth.

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Narsai’s Peach Upside-Down Cake

KCBS has a spot where Narsai David, a locally well-known foody, enthusiastically extols the latest in local provender. I was on my way to the farmer’s market on a recent Sunday morning when he came on with this. And there they were. The world’s most beautiful peaches. What could I do? You can find the original recipe for this here. He has some possible variations you can make with different fruit.

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Summer Roulade with Tomatoes, Cream Cheese, and Herbs

Many years ago, when vegetarian restaurants were first becoming mainstream, I ate at Greens in San Francisco. Those of us present who were not vegetarians were very impressed and more than well-satisfied with the experience. As a tribute to its excellence, it continues to prosper and nourishes the body as well as the soul at its beautiful location at Fort Mason.

I was prompted to buy The Greens Cookbook by Deborah Madison when it first came out and still look to it when I want to prepare something that I am certain will delight and please all palates. I recently tried this Summer Roulade and found it to do exactly that.

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