Malibu chef Cathy Rogers is cooking up something special in time for the final few months of the year: a community cookbook.
The book’s timing and its purpose—to detail recipes and fire-related anecdotes, as well as collect donations—may sound familiar to some. As those who lived through the 1993 Old Topanga Fire may recall, Rogers released “Malibu’s Cooking Again,” a collection of recipes from restaurants and community members of Malibu, as a way to give back to those who experienced loss during the fire.
After the devastating 2018 Woolsey Fire, Rogers had the idea to put a new spin on her 1993 release.
The new cookbook is a mixture of photography (of food and the fire), stories and recipes. Its current working title is simple: “Malibu’s Cooking Again 2.”
“We are just about finished,” Rogers said in a phone call with The Malibu Times, adding that she was “just getting so many people [who] had called me or emailed me.”
“I didn’t want to leave anybody out,” she said.
For the chef, the deadline was a moot point; she wanted as many participants as possible, to make this cookbook for Malibu, by Malibu.
She recounted the story of a woman “who just got married” who sent photos of her home during the Woolsey Fire.
Her plan, tentatively, is to superimpose photos of the food atop photos of the fire. The original book featured angels on each page, designed by an artist. This time, Rogers plans to have another artist draw whales—”more Malibu”—spouting hearts for the pages.
Now that the last recipes and stories are trickling in, she said she was ready to finalize the cookbook “no later than the third of September” for a November or December release.
But, not to worry: Anyone looking to contribute to the book can still do so.
“Anybody that would like to put a message in the book for Malibu, just of their feelings [or] a resident that has a message of hope and inspiration, email it to me.”
Those interested can also submit donations and have their names in the book. To do so, email Rogers at cathyrcooks@gmail.com.
Here’s an excerpt from the upcoming cookbook, featuring the recipe for grilled Tomahawk steaks from Rogers’ friend, Chris Reed. The description, written by Reed, reads as follows: “I have six children. My oldest is 57 and he and his family have a particular passion for steaks. We share Tomahawks about twice a year. Always a special occasion.”
Tomahawks steaks
Ingredients:
2 two-inch Tomahawk steaks, grass-fed and organic if possible
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Extra virgin olive oil
Smoked or plain brown sugar
Directions:
• At least one hour before you plan to grill the steaks, season with kosher salt and freshly ground pepper. (Can be done overnight as well.) Cover the steaks with plastic wrap and refrigerate.
• Remove the steaks from the refrigerator when you preheat the grill, set on the highest temperature possible.
• First, grill steaks with the bone and back side on the grill. Close the lid and cook for about 5-10 minutes.
• Flip the steaks so the bone is now up. Cook about two minutes on each angle. Turn over and grill the other side.
• Sprinkle with brown sugar and grill 30 minutes on both sides, or until browned and crusty—but not burned.
• Move to a large platter and let rest for 10 minutes.
• Put the steaks on a cutting board and run a sharp knife along the curve of the bone to carve the meat in half-inch slices. Serve and enjoy!
White chocolate mousse cake
Ingredients:
White Chocolate Mousse:
12 ounces white chocolate, broken up
½ cup half and half
2 tablespoons softened sweet butter
2 cups heavy cream
Mousse Cake:
3 eggs, room temperature
1 egg yolk
½ cup sugar
½ teaspoon vanilla
½ cup flour
2 tablespoons butter, melted
Butter and flour for pan
1/8 cup Grand Marnier
6 ounces white chocolate, grated with potato peeler
Directions:
• For White Chocolate Mousse, place white chocolate and half and half in top of double boiler over hot water. Heat until chocolate melts. Cool mixture before adding cream. This can be done in microwave. Stir in butter until it melts. Remove from heat. Set aside. Add a little hot water and vanilla if chocolate becomes stiff.
• Whip cream until soft peaks form. Fold a little whipped cream into white chocolate to lighten. Fold in remaining whipped cream. Refrigerate until cake is ready to frost.
• For Mousse Cake, combine 3 eggs, yolk, sugar and vanilla in mixing bowl. Place bottom of bowl in boiling water a few seconds. Beat mixture on high for 6 minutes in an electric mixing bowl over high speed. Stir flour into the batter while folding in with spatula. Fold in butter the same way.
• Butter corners of 11” x 17” jelly roll pan. Place parchment paper in pan. Butter and flour parchment paper. Shake out excess flour. Pour mixture in pan and bake in preheated oven at 350 degrees for 15 minutes. Remove from oven and let stand 5 minutes. Place sheet of parchment paper on top of cake. Place cutting board over paper and turn cake upside down on it. Remove paper.
• Divide cake into 3 sections. Sprinkle cake with Grand Marnier. Cut through paper with knife to separate sections.
• Place 1 section on platter and spread with mousse. Place another cake layer on top and spread with mousse. Repeat for the last layer. Frost cake with mousse. Press white chocolate lace all over cake. Refrigerate until ready to serve.
