Caprial Cooks for Friends by Caprial Pence

  • Tomato-basil tart (page 6)

    from Caprial Cooks for Friends Caprial Cooks for Friends by Caprial Pence

    • Categories: Pies, tarts & pastries; Appetizers / starters; Entertaining & parties; Vegetarian
    • Ingredients: all-purpose flour; garlic; butter; Parmesan cheese; basil; chèvre cheese; parsley; eggs; tomatoes
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Notes about this book

  • schambers on August 26, 2010

    c2000. ISBN: 1580081525; 9781580081528

Notes about Recipes in this book

  • Mark's jungle rice

    • hillsboroks on April 05, 2019

      I have made this rice dozens of times and it never disappoints. Through the years I have found it is easier to sauté the ginger and garlic in a regular sauce pan and then add the rice and liquid ingredients per the recipe. I then cook it on top of the stove on low just like any other rice recipe. I leave the chopped herbs out until the end and stir them in just before serving to preserve their color and flavor. When I was following the recipe instructions and trying to cook it in a frying pan in the oven it was very hard to get the rice cooked properly and not dry it out. Also when the herbs are added early they lose a lot of flavor and turn very dark, almost black, which is not appetizing. We absolutely love this rice dish and it goes perfectly with Asian and Hawaiian dishes.

  • John's famous barbecued ribs with secret cure and mango barbecue sauce

    • hillsboroks on May 31, 2023

      These ribs turned out moist, brimming with flavor and beautiful on the plate as well. I did add extra honey to the mango barbecue sauce because it was quite tart. We only did one 3.75 pound rack and it was cooked to perfection in about an hour. I reduced the cure (rub) and the sauce to 1/4 of the recipe and still had extra left over. I froze the extra sauce for next time and put the extra rub in a glass jar for next time.

  • New York steaks with chimichurri and Port glaze

    • wkhull on March 27, 2023

      This was good...but. Way too much chimichurri left over. The port glaze takes forever. Boiling it down to 1/4 C rendered taffy because the sugars started to caramelize. I would aim for 1/2 C at the end. At 1 C, make a point of taking the pot off the stove, giving it a swirl. If a rapid swell of bubbles appear, it's starting to caramelize, so stop.

  • Roasted shallot shmear

    • wkhull on March 11, 2024

      Excellent shmear consistency for sandwiches etc. Recipe makes a huge batch. Used leftover as an additive to soup. I used ~2 T anchovies.

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  • ISBN 10 1580081525
  • ISBN 13 9781580081528
  • Published Apr 01 1996
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

The fourth installment in Caprial's PBS cooking show series, CAPRIAL COOKS FOR FRIENDS presents the beloved chef's take on casual, robust entertaining, Pacific Northwest–style. In this companion book, Caprial escorts readers into her home kitchen, where she serves up over 120 crowd-pleasing recipes and shares her secrets for pulling off brunches, lunches, and dinners. Whether you're cooking for a low-key weekend get-together, a special holiday, or a formal occasion, Caprial will help you prepare a flawlessly executed meal that, most importantly, will leave you with plenty of time to sit back, relax, and enjoy the company.

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