Flour & Fig

Chef Marjorie Perotti-Brewster

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Recipes with a Rich History

You’ve arrived at the site of a labor of love, growing over several years from the discovery of a baker’s journal from the 1930’s. Explore the history behind these unique new delicacies and nearly-forgotten treats, as well as recipes and tips to recreate them in your own kitchen.

Recipes

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Asian CuisineBasicsBreads & Yeast DoughsCakes & TartsCookies & BarsHolidayPastriesSaladsSavorySoups & Stews
Ginger Cilantro Asian NoodlesBy Marjorie Perotti-BrewsterThis simple Asian Noodle dish is delightful. The combination of the flavors of the ginger root, cilantro, green onions, paired with the soy, sesame and oyster sauce gives as much to our sense of aroma as to our taste. It's very good hot, but you can also serve at room temperature. It's an easy, quick meal, or side dish and great served at room temperature for a light lunch.
Chicken Wings in Asian Master SauceBy Marjorie Perotti-BrewsterCrispy, tasty finger food that's easy to make. Master Sauce sounds impressive, but actually is a very simple sauce that originates from Eastern China. Every family seems to have their own version, but classically the sauce contains Star Anise, ginger root and Szechuan pepper, along with the soy. This simmering sauce is used for chicken as well as pork, and often the braised meat is eaten just over rice. This version of the chicken wings adds an additional step of creating a glaze from part of the sauce and crisping the skin of the chicken wings, either under a broiler or on a grill. The sauce can be reused many times. Simple allow it to cool, strain out the solids (the star anise, ginger root, peppers), skim the fat from the top and freeze. In the past, in China, they simply used it very often and brought it to a boil to kill any bacteria, but I suggest freezing just to be on the safe side.
Mu-Shu PorkBy Marjorie Perotti-BrewsterIn the 1970's I became quite interested in Asian Cuisine. I read all I could find, and took several classes that were offered in San Francisco. By the late 70's, I incorporated this ancient, amazing cuisine as part of the curriculum, along with Italian and French in my cooking school. This is among my top favorites, and I hope you will enjoy making it. If you live in an area where fresh Shitake mushroom are not available, the dried will work, and Clouds Ears can be found online. If you don't have time to make the Mandarin Pancakes, you can use thin, flour tortillas, just brush them lightly with toasted sesame oil prior to heating. This dish is equally delicious using chicken.
Apricot Tart with Oatmeal Crisp ToppingBy Marjorie Perotti-BrewsterStone Fruit has arrived and tangy apricots are wonderful for all sorts of desserts. One of my favorite uses are tarts and pies. This simple recipe uses a buttery crust, ripe apricots and a crispy oatmeal topping. You could easily substitute peaches or nectarines and it would be equally tasty. Serve with a scoop of ice cream to round out this seasonal treat.
Arugula Pesto Cold Pasta SaladBy Marjorie Perotti-BrewsterArugula pesto can be used in so many different ways, but this is one of my favorites. Adding a few cups of the whole Arugula leaves at the end adds additional flavor and texture, along with color. You can also change it a bit by adding walnuts instead of pine nuts, and a nice firm goat or sheep's milk cheese instead of the mozzarella. The salad will keep for several days, and is a great addition to any summer meal, or summer picnic.
Mediterranean Farro SaladBy Marjorie Perotti-BrewsterFarro falls into the category of Ancient Grains and refers to the grains of three different wheat species and is processed several different ways. There is whole farro, which like dried beans, must be soaked overnight prior to cooking. This by far has the most nutrients, but prep time is longer. You can also find semi-pearled or pearled. The more processing, the fewer nutrients, but the easier to cook. In most stores you will find the pearled, although the label is likely to show just "farro", but the directions for cooking on the back will give you an idea. Any form you choose will still yield a lovely, nutty, chewy grain that works for both sweet an savory. Mix with fruit and yogurt or cream, use instead of rice when making risotto, or enjoy in this easy salad recipe.
Asian Spicy Pasta SaladBy Marjorie Perotti-BrewsterA tasty Asian salad dressing, with the heat of the chili oil, the sweetness of the hoisin, and the nuttiness of the sesame oil all combine to make this a favorite cold dish. Add the crispy vegetables and crunchy nuts to the pasta and you have a delightful salad that can stand alone as a lunch, or part of a larger meal. For a more complete meal, add stir fried chicken or diced tenderloin of pork.
Simple Vanilla Buttercream FrostingBy Marjorie Perotti-BrewsterThis is a very basic, very simple buttercream frosting. It works well if you don't have the time for the Italian or Swiss versions. You can change it a bit with adding different extracts, in addition to the Vanilla like Mint or Lemon, and even add a touch of food coloring. Also try adding a 1/4 cup of cream cheese instead of the sour cream for a bit different flavor and slightly different texture.
Lemon Coconut CakeBy Marjorie Perotti-BrewsterA delicate lemon essence infused into the cake layers, tart lemon custard, creamy, buttery frosting and sweetened coconut shreds combine to make this cake a winner for any event. One of the nice things about this cake, is that it can be made in stages. The buttercream and lemon filling can be made a day or two ahead of time and kept in the refrigerator, and the layer cake can be made well ahead and frozen. You simply just assemble it when needed.
Light & Airy Chocolate CakeBy Marjorie Perotti-BrewsterThis light and airy chocolate cake is perfect with a chocolate buttercream frosting, a coffee buttercream frosting, or sweetened whipped cream. It has a rich cocoa flavor, with an underlying hint of espresso. It's also fun to put a thin spread of seedless raspberry preserve between the layers, particularly if you are choosing the chocolate buttercream. The lightness comes from incorporating air in both the initial blending of sugar with butter, oil and egg yolks, and the secondary lightness from the egg white meringue. Remember, the lightness of the sugar/butter/egg mixture is made possible by all the ingredients being at room temperature, and beating the mixture for several minutes. Adding cold eggs or cold half & half will greatly diminish the rise and airiness of the layers.
Rice & Vegetable Curry TartBy Marjorie Perotti-BrewsterA tasty savory tart that can be eaten hot, room temperature or cold. It's great for lunch with a salad, part of a picnic spread or even a light dinner. The curry and cumin gives the tart a wonderful aroma, as well as depth in flavor. The spices pair perfectly with the firm, lightly processed rice blend as well as the medley of vegetables.
Basic Savory PastryBy Marjorie Perotti-BrewsterThis is another in a series of basic pastry doughs. It is used mainly in savory dishes like quiche, the rice and vegetable tart and meat or chicken pot pies. The dough can be made ahead, refrigerated for up to 3 days, or frozen for up to a month, or several months if you use a food saver vacuum sealer. As with most pastry doughs of this type, it is best when worked as little as possible, and that all ingredients be very cold. When rolling out the dough, you should be able to see small pieces of butter. This will ensure that it will be tender and flakey when baked.
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