A few years ago when I worked at Ye Olde Chaine Bookstore, Sasquatch Books pimped out Greg Atkinson’s West Coast Cooking to us. Or had us pimp it out. The deal was, whichever store sold the most copies would get a prize. Or something. That’s how the book came to my attention. I did buy a copy using my employee discount at some point. I haven’t been inspired to use it all that much, though I’m not sure why. I don’t recall getting any bad results from using it, other than his version of rice pilaf which I thought was pretty bland.
One recipe I did like was his meat loaf recipe, and I got a hankering for meat loaf this week. So I made it last night.
This is my adapted version. For the real version, you’ll need to find your own copy.
As always, recipe below is what I made, not exactly what was in the cookbook.
2 tablespoons all purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
4 boneless chicken breast halves
2 sweet onions
3 granny smith apples
1 teaspoon marjoram
1+ cups apple cider
Cut onion vertically, into thin wedges.
Core and slice apples
Mix flour, salt, and pepper in a freezer bag.
Add chicken and shake to coat.
Brown chicken on medium high head in olive oil, then set aside.
Sauté onion in olive oil until lightly brown.
Add apples and marjoram.
Sauté 5 more minutes.
Add chicken and cider.
Bring to a boil.
Reduce heat, cover and simmer 10 minutes or until chicken is cooked.
This was flavorless and mushy. I think where I went wrong was a) using mayan sweet onions instead of regular yellow onions, b) using too much cider, and c) not paying attention until it had been boiling for a while.
I think it’s the first time I’ve ever cooked with marjoram too.
No picture, because the fail was just too much. It doesn’t even look tasty.
Recipe is what I made, and does not exactly match what’s in the cookbook.
1½ pounds bulk sweet Italian sausage
1 large red bell pepper, chopped
½ chopped sweet onion
6 teaspoons minced garlic from jar
16 ounce package hot roll mix
3 cups shredded mozzarella cheese
½ of a 15 ounce carton ricotta cheese
½ of a 10 ounce package of frozen chopped spinach
2 4 ounce cans sliced mushrooms
1 more egg
shredded Parmesan cheese
Thaw spinach and drain
Preheat oven to 350°
Cook sausage, pepper, onion, and garlic in large skillet over medium heat until sausage is browned
Prepare hot roll mix according to package directions through the kneading step (my hot roll package mix required another egg, as well as margarine)
In a large bowl, beat five eggs
Stir in 1 cup of the mozzarella
Stir in ricotta
Stir in spinach (I forgot this step, and had to sorta mix it in later)
Stir in sausage/pepper/onion/garlic mixture
Stir in drained mushrooms
Grease a 9 inch springform pan
Roll ¾ of the dough into a 15 inch circle on a heavily floured surface
Lay it into the springform pan, pressing the dough into the sides
Sprinkle bottom of pie with ½ cup of the mozzarella
Add sausage/cheese/egg/etc. mixture into pie
Add remaining mozzarella to the top of the pie
Roll the rest of the dough into a top pie crust
Place top crust on top, then fold edges over and pinch to seal
Beat last egg slightly
Combine 1 tablespoon of water with egg
Brush egg on top of pie and let dry for 5+ minutes
Score the top of the pie in a diamond shape, but don’t cut all the way through the crust
Sprinkle with Parmesan
Bake uncovered for 40 to 45 minutes, remembering first to take your oven off pre-heat
Cool on a wire rack for 20+ minutes
Remove springform pan side, cut into wedges, and eat
Overall the pie worked out pretty good, though it was a bit soupier than I expected. I forgot to take the oven off pre-heat status (I have an older range), so that may have affected this. It probably could have used a spice or two added, though I’m not really sure what spices go well with sausage.