Not only did I receive Diana Henry's excellent cookbooks (see below) but I also acquired three other incredible books/cookbooks ... Nepenthe by Romney Steele; Big Sur Bakery Cookbook by Michelle Wojtowicz; and Tartine by Elisabeth Prueitt. Frankly, I wouldn't need another cookbook for as long as I live if I would just try the myriad of seemingly delicious recipes filling these volumes. Today, I'll share a recipe from the wonderful book Nepenthe.
Nepenthe is just south of Carmel where my mother-in-law grew up and still lives half the year. When we visit Ann and George, we always visit Nepenthe where my husband's family have dined for many years. It is so reminiscent of the best craftsmanship, decor and cooking of California in the 60's. Reading through the memoirs brings back many of our own memories. For those of you who needlepoint as I do, Kaffe Fassett (the needlepoint and craft designer) was only one of the many fascinating family members who were raised at Nepenthe.
There are scores of excellent recipes in this book though it is probably better bought for the history of Big Sur and the art community there. But, the best recipe from our point of view is one we are very fond of mostly for the memories ... the Ambrosia Burger. How often I heard my husband and brother-in-laws talk about this satisfying hamburger. Well, I discovered in the cookbook how incredibly simple this sandwich is. Whisk 1 cup of mayonnaise, 1/4 cup of tomato sauce and 1/4 cup of mild green salsa in a bowl. Preheat grill and form 4 six ounce patties about 1/2 inch thick out of 1 1/2 lbs of freshly ground lean beef. Grill hamburgers to desired "doneness" (medium rare is 6-7 minutes). Add a slice of cheddar cheese to the top of each. Slice 4 French rolls, slather with melted butter and toast in oven or skillet. Coat rolls with Ambrosia Sauce, top with burger, serve! Those were the days before anyone worried about cholesterol.