Gini & Amy's Cookbook

A cookbook for the gourmet chef in all of us, with only one goal—the elimination of frustration. Culinary basics, concise guidelines, time-saving techniques, helpful tips, and invaluable appendices round out the collection of 700+ recipes.

Amy Page and I first met in a pastry shop on the main street of the Ile Saint-Louis in Paris. It was a chilly, rainy evening, and both of us were wearing the same navy blue raincoat and carrying identical black umbrellas. At the counter, we both ordered two slices of quiche Lorraine and four small palmiers. Simultaneously, we burst out laughing.

“We could be taken for sisters!” we exclaimed.

From this chance encounter came a magical friendship and The Amateur Gourmet.

Sometimes in the world of fiction, a character takes off and the author loses control. So it is with me and Amy Page in the Witness series of romantic mystery novels: Witness on the Quay (2005), Witness at the Bridge (2006), Witness in the Square (2006), and a work in progress, Witness by the Church. Amy is the protagonist in these novels, and she is writing a cookbook, a project that many of her friends thought she’d never finish because of her constant additions and revisions. Even I began to despair of having her find the last period. Fortunately, it just so happens that I share Amy’s love of cooking and interest in all things culinary. Moreover, unlike Amy, I’m not at odds with the demands of publication donkeywork: editing, formatting, alphabetizing, indexing, and proofreading. It was only natural that I take over and make Amy’s cookbook real, proving once and for all that creations of the imagination exist in our concrete everyday reality.

Ten New Quick Tips

• To chill a gelatin mixture quickly, place it in the freezer for 10 minutes.
• To soften cream cheese, unwrap the block, microwave on Medium (50%) 1 minute and let stand 1 minute before using.
• To crisp crackers, place on paper towel, microwave on Medium (50%) 30-45 seconds.
• Bake bar cookies on a foil-lined baking sheet. If the recipe calls for a greased pan, grease the foil.
• Do not thaw frozen phyllo shells before filling them.
• 1 ounce dried mushrooms = 1/2 cup rehydrated mushrooms.
• 4 shallots = 1/2 cup onion.
• To microwave corn on the cob, wrap husked ear in plastic wrap and microwave on High 1 minute per ear.
• To liquefy crystallized honey, microwave on High 15-30 seconds.
• To soften a stick of butter, let it stand at room temperature 15 minutes or place it in the microwave on Low (30%) 90 seconds.

Six New Recipe Shortcuts

• Peppered Bacon: use thick sliced bacon; place slices on waxed paper and press coarsely ground black pepper into each side; fry and drain on paper towels.
• Coconut Rice: replace one-half of the water used to prepare Jasmine rice with coconut milk. Variation: when rice is cooked, stir in 1/2 cup chopped almonds.
• Spicy Shrimp Appetizer: marinate peeled cooked shrimp in hot chili oil or a package of b-b-q sauce for wings. Variations: sauté peeled shrimp in vegetable oil and toss with hot chili oil or a package of b-b-q sauce for wings and serve over coconut rice; use scallops.
• Snow Peas: place in bowl, pour boiling water over peas, and let stand 5-8 minutes; drain.
• Topping for Congealed Salad (fruit or vegetable): mix together 8 ounces softened cream cheese + 1 cup whipped cream or 1 cup commercial whipped topping. Variation: add 1/2 cup chopped pecans or walnuts.
• Flavor whipped cream by adding 2 teaspoons instant coffee granules or 2 tablespoons cocoa powder or 1/2 teaspoon pure extract (almond, maple, peppermint, or rum).

Five New Recipes Grasshopper

1 ounce green crème de menthe
1 ounce white crème de cacao
1 ounce heavy cream

Shake over ice, strain, pour. Variations: use vanilla ice cream instead of heavy cream; make a grasshopper parfait by layering scoops of vanilla ice cream with green crème de menthe in a parfait glass, top with whipped cream + a maraschino cherry.


Shrimp Pad Thai

1 pound shrimp, peeled
1/4 cup soy sauce
1/4 cup lime juice
1/4 cup smooth peanut butter
1/4 cup brown sugar
2 tablespoons vegetable oil
2 teaspoons minced garlic
1/8-1/4 teaspoon cayenne
prepared rice noodles (soak in hot water 10 minutes, drain)
1/4 cup chopped scallions
1 tablespoon basil
1/2 cup chopped peanuts

Mix together soy, lime, peanut butter, sugar. Heat oil and sauté shrimp and garlic; sprinkle with cayenne. Add peanut butter mixture and toss. Stir in rice noodles. Add scallions and basil; toss. Top with chopped peanuts. Variations: add 1 cup bean sprouts; use vermicelli noodles or angel hair pasta; use scallops, chicken, pork.


Roasted Asparagus

1 bunch asparagus
olive oil
1 red onion, thinly sliced
1/3 cup orange juice

Trim bottoms of asparagus. Oil rimmed baking sheet and spread asparagus on sheet; drizzle with olive oil, top with onion, drizzle with orange juice, drizzle with olive oil. Place in preheated 400° oven, 25 minutes. Variation: sprinkle with grated orange zest.


Baked Apricots

Halve and pit apricots. Place on rimmed baking sheet lined with foil. Brush with melted butter. Place in preheated 300° oven, 1-2 minutes. Turn, brush with melted butter, and bake 1-2 minutes. Variation: use nectarines or peaches.


Lemon Roulade Cake:

1 box angel food cake mix

Make cake according to directions on box. Spread batter on jelly roll pan lined with foil. Bake in preheated 350° oven, 30 minutes. Remove from pan onto a linen cloth sprinkled with confectioner’s sugar, roll up, place on rack, and cool completely. Filling & frosting:

1 can (14 ounces) sweetened condensed milk such as Eagle Brand (do not use evaporated milk)
1/3 cup lemon juice
3 teaspoons grated lemon rind
4 ounces commercial whipped topping, thawed

Mix together milk, juice, rind. Fold in whipped topping. Spread half on unrolled cake and reroll. Place on serving platter, seam side down, and frost with remaining half. Variations: use lemon curd for filling and make a frosting out of 1 1/4 cups whipped heavy cream + 2 tablespoons sugar + 1/4 teaspoon lemon extract + 1 teaspoon grated lemon rind; sprinkle frosted roll with flaked coconut; add several drops yellow food coloring to frosting; tint coconut with yellow food coloring.

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