It has always been a dream of mine to own and work on a small farm. We would have a big vegetable garden and flower beds that had flowers so big they would have to be propped up on one side. All the animals would be pets but at the same time have a purpose. Goats for their milk, chickens for their eggs, sheep because they are sweet and friendly.
This is what the Malibu farm cookbook is all about. Helene Henderson a Swedish native came here with $500 to her name and big dreams. She worked in various occupations but in the end found herself working in restaurant kitchens. She met and married her surfer husband who wanted to be near the beach. Together they found a 2 acre piece of land and eventually started gardens, vineyards and bee hives. They also acquired an assortment of farm animals.
Helene eventually opened the Malibu Farm restaurant. It is located at the end of the pier in Malibu, California. Her restaurant has endless views of the Pacific ocean and serves fresh seasonal food. The recipes from her cookbook come from here as well from her catering and private chef jobs. As you page through her cookbook you come across recipes like coconut granola, farm chickpea hummus, broccoli mashed potatoes, shrimp with farro and white beans and various simple cakes. I prepared the rosemary whole wheat olive oil cake that was topped with whipped cream and black berries. The cake was moist and not too sweet. I was surprised how well rosemary and blackberries tasted together. They complimented each other perfectly. It was delicious!