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Eye On The Bay: Cooking Trends 2011 - 3/31/11

Liam Mayclem invites you to join him on another tasty addition of 'Eye on the Bay.' We'll cook from a few of  2011 most notable cookbooks.  Meet some aspiring chefs, and an inspiring group of teens learning culinary skills to help them achieve 'real world' jobs.

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The Sunset Cookbook

www.sunset.com/food-wine/kitchen-assistant/the-sunset-cookbook-00418000068881

Easy Almond Cakes

Reader Karen Bagshaw, of San Francisco, got this recipe from her childhood friend Ginnie Beard at their 20th Girl Scout reunion. She says it's ideal for a large potluck since it's so easy and makes two cakes. You can quickly transform these modest cakes into showpieces by layering them. Use a serrated knife to carefully slice each cake horizontally into two even layers (see variation below).

MAKES 2 cakes (9 in. each); 16 servings total

TIME 45 minutes

Cooking-oil spray

12⁄3 cups flour

11⁄2 cups sugar

1 cup unsalted butter, melted

2 eggs, lightly beaten

2 tbsp. almond extract

1⁄4 tsp. salt

21⁄2 oz. (about 1⁄2 cup) sliced almonds

1. Preheat oven to 350°. Spray two 9-in. pie pans with cooking spray. In a large bowl, stir together flour, sugar, butter, eggs, almond extract, and salt.

2. Divide batter between pans and sprinkle each with half the almonds. Bake until light brown around edges, about 30 minutes. Serve warm or at room temperature.

Per serving: 263 cal., 49% (129 cal.) from fat; 3.2 g protein; 15 g fat

(7.7 g sat.); 30 g carbo (1 g fiber); 47 mg sodium; 57 mg chol.

Easy Almond Layer Cakes: In a large bowl, with a mixer on medium-high, whip 1 qt. heavy whipping cream with 1 cup sugar until stiff peaks form. Spread

each bottom layer with 1 cup whipped cream and sprinkle with 11⁄2 cups fresh raspberries. Add top layers and spread with remaining whipped cream; top each cake with another 11⁄2 cups raspberries. (If you want to layer only one of the cakes, just halve the filling amounts.)

Makes 8 servings each.

Per serving: 524 cal., 63% (330 cal.) from fat; 4.6 g protein; 37 g fat

(22 g sat.); 46 g carbo (1.6 g fiber); 70 mg sodium; 139 mg chol.

Cooking with Rosetta

www.cookingwithrosetta.com

Vruocculi ca' Savuzuizza (Pan-fried Sausage with Broccoli Rabe)

In winter, when broccoli rabe thrives in Calabrian gardens, this dish is a dinner staple. I always slice the pan-fried sausage and mix it with the greens to flavor them, but you can leave the sausage whole. I simmer it in water before browning it, but you can use any cooking method, such as grilling, that you prefer.

Suggested wine: Tormaresca Masseria Maime, Salento, Apulia

From the Antinori family's Puglia property comes this red wine, a Negroamaro on the fuller side with aromas of Mission fig and oregano.

Alternate: Tempranillo

2 bunches broccoli rabe, about 1 pound (450 grams) each

1/3 (One-third) cup (80 milliliters) extra virgin olive oil, plus more for frying

6 garlic cloves, halved

1 small dried hot red pepper or hot red pepper flakes

Kosher salt

4 links Fresh Homemade Fennel Sausage Calabrian Style (page 211), each about ⅓ pound (150 grams), or store-bought hot Italian sausage links

To trim the broccoli rabe, remove large, tough stems, then slit smaller stems so they cook quickly. Cut the broccoli rabe crosswise into 2 or 3 pieces.

Bring a large pot of water to a boil. Add the broccoli rabe and boil until tender, about 2 minutes. Drain, chill under cold running water, then drain well.

Heat the olive oil in a large skillet over moderate heat. Add the garlic, and hot pepper to taste, and sauté until the garlic is golden. Add the broccoli rabe and toss to coat with the seasonings. Season with salt and cook until hot and infused with the seasonings, about 5 minutes.

Place the sausages in a large skillet with enough water to come halfway up the sides of the pan. Simmer, turning the sausages occasionally, until the water almost completely evaporates, 12 to 15 minutes. Lower the heat, add a drizzle of oil, and cook until the sausages brown, about 2 minutes.

Slice the sausages on the diagonal as thick as you like. Combine with the broccoli rabe in the skillet and cook until hot. Taste for salt. Serve hot.

Serves 4

Kids Culinary Adventures

(650) 440-0241

www.kidsculinaryadventures.com

Old Skool Cafe

945 Key Ave

San Francisco, CA 94124

(415) 407-9171

contact@oldskoolcafe.org

www.oldskoolcafe.org

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