From the beloved restaurant, a cookbook featuring more than 100 recipes that celebrates fresh produce, meals for sharing, and the beauty of coastal California.
Situated at the end of the pier, Malibu Farm is beloved for its spectacular Pacific Ocean views, the freshly sourced ingredients on its ever-changing menu, and its warm vibe. Chef-owner Helene Henderson opened the space after the once-intimate dinners she hosted on the grounds of her home grew too large.
Malibu Farm Cookbook, she invites you honor the shoreline and mountains of Southern California with dishes like Ricotta and Pea Frittata, Butterfly Beef Tenderloin with Horseradish, Seared Fava Beans, and Grilled Chocolate Cake with Caramel Sauce. Helene captures the spirit of her own farm with recipes using the morning’s fresh eggs, the catch of the day, the luscious vegetables that grow all around, honey harvested steps from where it’s enjoyed, and olive oil straight from her grove. Punctuated with luscious, vibrant photography,
Cookbook is a stunning sensory experience that transports you right to the edge of the Pacific.
Praise for Malibu Farm Cookbook:
"Fresh, simple, delicious: At Malibu Farm in sunny SoCal, these are words to cook by. The surfer-cool cafe''s first recipe collection lets you channel that effortless vibe at home. From pea-and-pesto couscous to branzino with salsa verde, the docus is on quality ingredients and a less-is-more approach." –
“A staple in every Angeleno’s kitchen.” –
“Admirers of Henderson’s stripped down seasonal cooking will love the new
Malibu Farm Cookbook.”
–Martha Stewart Living
Praise for Malibu Farm Cafe and Restaurant:
“One of LA’s best hangouts.” –
Food and Wine
“Perched even farther out over the pacific at the end of the pier—past the fishermen and the dolphin watchers—is Malibu Farm, an unself-consciously stylish bohemian café that serves simple, delicious, impeccably sourced dishes.” –
Conde Nast Traveler
“Helene Henderson has turned a beach tourist trap into a budding empire under the sun.” –
Los Angeles Magazine
Helene Henderson is an African-American, Swedish-born chef; that is where she learned to cook. In 1997, she started Lavender Farms Catering in LA, specializing in organic food. Malibu Farm began in her backyard with cooking classes and catered farm dinners. Now, she is the chef-owner of Malibu Farm Pier Cafe and Restaurant, which use her own produce and that of other local farmers. She lives there with her husband, screenwriter and director John Stockwell, and their three children.
Tucked into the sunny shores of Malibu, Helene Henderson is doing something radical in her neighborhood—living off of her land.
The Swedish native has made a famous homestead for herself here, where she’s turned a once-neglected house and plot of land into a working farm, replete with goats, chickens, vegetable gardens, fruit trees, backyard beehives, and a vineyard. To showcase the bounty of the farm and connect with the broader community, what began as a string of popular dinner parties morphed into a pop-up restaurant, followed by a cafe and then a full-blown restaurant. Next, Malibu Farm is set to open up restaurants at hotels in Miami and Lanai, Hawaii.
As a result of her success and enchanting farm-spun ethos, Henderson has published her first cookbook, the
Malibu Farm Cookbook, which beautifully encapsulates life on the farm. Although a number of vegetable and egg dishes caught our eye (her specialties), these chicken burgers simply could not be ignored. They’re not only colorful but filled with secret-ingredient goodness, as the meat not only gets marbled with bacon and cheeses, but lemon zest and fresh parsley as well.
Make them full size or as sliders; either way, the recipe comes together quickly and can be served with any fresh veggies you have on hand. Invite some friends over, fire up the grill, and enjoy!
Makes 4 large burgers or 8 sliders
This chicken burger is total killer. Including a little (or a lot of) bacon in the mixture makes it super juicy, and so does the ricotta cheese. We serve it both full size and as little sliders for appetizers. I prefer it with a spicy aioli, but you can also do a lemon aioli.
1 pound boneless, skinless chicken breast, chopped
4 slices good bacon, minced fine
¾ cup fresh ricotta cheese
Juice and some zest from 1 lemon
½ cup chopped parsley
¼ cup chopped red onion
¼ cup grated Parmesan cheese
¼ teaspoon salt
Brioche burger buns
For spicy aioli:
½ cup mayonnaise
2 tablespoons (or to taste) hot sauce of your choice, such as Sriracha or chipotle peppers in adobo sauce
Sliced red onion
1. Add all burger ingredients (except the buns, of course) to food processor. Pulse until properly blended. Do not overblend. Form with your hands into 4 large or 8 slider-size burgers.
2. Sauté or grill for a few minutes on each side or until browned and cooked through.
3. Mix together the mayo and hot sauce to make the aioli.
4. To assemble, toast the buns, spread ½ tablespoon aioli on the bun, add arugula, and then top with the burger. Place another ½ tablespoon aioli directly on the burger and then top with sliced tomatoes and sliced red onion.
Tip: The burger patties freeze well, so you can make a large batch ahead of time.
Recipe reprinted from Malibu Farm Cookbook
. Copyright © 2016 by Helene Henderson. Published by Clarkson Potter, an imprint of Penguin Random House LLC. Photograph copyright © 2016 by Martin Löf.