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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BasicsBreads & Yeast DoughsCakes & TartsCookiesHolidayPastriesSavorySoups & Stews
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.
Butternut Squash & Curry SoupBy Marjorie Perotti-BrewsterI love soups for many reasons. They are generally easy to make, they feed your spirit, and soups place no limits on your creativity. This flavorful soup fills the house with the aroma of the curry and other spices that date back thousands of years. Curry powder is actually a spice blend, so different brands will have slightly different flavors. Any that appeal to you will work for this recipe.
Classic Pate Choux PasteBy Marjorie Perotti-BrewsterThis is the classic choux paste that has been around since the 1500's, and is the base for eclairs, cream puffs, profiteroles, gougeres and more. It is not difficult to make as long as you keep to a few simple rules. The liquid must be heated to a full boil, the flour must be completely incorporated and cooked for one minute to get rid of the raw flour taste, and the paste must be mixed and baked while still warm. The baked outcome is sort of magical in that these few simple ingredients puff up crisp on the outside, hallow on the inside and can be filled with just about anything. Have fun and be creative.
Red Wine Risotto with Sausage, Porcini and GibletsBy Marjorie Perotti-BrewsterMy grandmother was born in a small town in the Lombardia region of Italy, that bordered the Piemonte region. I don’t know for certain, but through research I believe this is the reason that growing up, the risotto in my house was made using red wine as was common in Piemonte. I actually wasn't aware that there were other ways of making it until I moved to San Francisco in 1964 and tasted Risotto Milanese. It was also a great introduction to saffron. Since then I've made my favorite rice dish many different ways, but this version from my childhood still feeds my soul. I realize that the giblets are something that most people discard, but I urge you to try them. They add a special flavor and texture that blends well with the spiciness of the sausage, the earthy quality of the dried Porcini and the "toothyness" of the rice.
Mocha Cream PuffsBy Marjorie Perotti-BrewsterThese elegant little puffs are just so tasty with the crispy, crunchy pate choux shells and the rich creamy filling that tastes like sweetened Espresso with a hint of chocolate. They are easy to make, and the cream puffs and custard can be made ahead of time and assembled shortly before serving.
Viennese Kugelhopf Easter Bread #IBy Marjorie Perotti-BrewsterNOTE: THERE WAS A TYPOGRAPHICAL ERROR WHEN FIRST PUBLISHED AND IT HAS BEEN CORRECTED. OUR SINCERE APOLOGIES. This is the classic from my Father's 1930's journal. A Viennese Kugelhopf Easter Bread that is rich and buttery with plump raisins, candied orange peel and toasted almonds. You get a hint of the Meyer's rum, more an aroma than a distinct taste. You can serve it plain, dusted with powdered sugar, or drizzled with a glaze. It takes at least 24 hours from start to to finish, as it needs to rest in the refrigerator over night, and the two proofing times add up to about 5 hours. However, if you have the time, it is well worth the effort.
Viennese Kugelhopf Easter Cake #IIBy Marjorie Perotti-BrewsterThis recipe is a simpler version of the Viennese Easter Bread, Kugelhopf. It's a bit like a rich pound cake with plump raisins, toasted almonds, and a hint of citrus. Moist and not too sweet it's perfect with morning coffee or afternoon tea, and makes great gifts for the host or hostess of your Easter meal. Try it using the Fiori di Sicilia in place of the orange extract. I can almost guarantee that you will never again be without of small bottle of this delightful essence.
Simnel Cake – British Easter CakeBy Marjorie Perotti-BrewsterThe origins of the Simnal cake can be traced back to Mediaeval times, but it wasn't until the late 19th century that this British cake looks similar to the recipe given here. It was made to celebrate Mothering Sunday, which is the fourth Sunday of Lent. Mothering Sunday has nothing to do with our American "Mother's Day", but it is the day that you return to your original diocese to worship. You will notice that there are 11 small ball shaped pieces of Marzipan around the rim of the cake. These represent the 11 Apostles, leaving out Judas, as he had betrayed Christ. The cake is much like a fruit cake, with the addition of Marzipan and the apricot glaze.
Spicy Layer Cake with Caramel FrostingBy Marjorie Perotti-BrewsterSpice cake has always been a favorite, and this one from my Father's collection is particularly good. It's just spicy enough, with a hint of molasses in each bite. I like it paired with the caramel frosting and the candied walnuts on the top. It was originally made with a cooked Butterscotch frosting which was a long, involved process. I find this simple version every bit as good, and so much easier to make. If you use the candied/caramelized walnuts, you might crush about 1/2 cup and sprinkle them over the frosting between to two layers. This adds an extra flavor and texture to each bite.
Creamy Mushroom SoupBy Marjorie Perotti-BrewsterThis soup recipe was inspired by my friend Julia who had told me of a fabulous creamy mushroom soup that she had in a restaurant in Houston. I've used a variety of mushrooms, but if your choices are limited, use any fresh mushrooms available. Dried Porcini however, along with their soaking liquid are essential to the flavor of this soup and are generally available at better grocery stores, and also online. The soup is decadently rich, and a small bowl is generally sufficient for a first course. The garnish of the balsamic reduction and crème fraiche add just that extra touch, to both the visual and the taste. It keeps several days in the refrigerator
Meringue Shells with Lemon CustardBy Marjorie Perotti-BrewsterWhen making the Meyer Lemon Tart, you will have four egg whites and some lemon custard left over. This easy dessert is a great way to use these two items. Simply make meringue shells using the egg whites, fill with a spoonful of the leftover custard, and top with a few fresh berries. It’s a light, delightful treat. The custard will last several days in the refrigerator, and meringue shells will last several weeks when stored in an air tight container. There should be enough for four 4” meringue shells.
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