who’s cooking?

Toby (left), with Aviva (right) and peach pie (front and center)

Toby (left), with Aviva (right) and peach pie (front and center)

Toby Sonneman, author of Fruit Fields in My Blood: Okie Migrants in the West and Shared Sorrows: A Gypsy Family Remembers the Holocaust, loves to cook and bake.  Her specialties are pizza, baked goods of any kind and fruit. She’s working on a book about lemons–which are fascinating in every sense. For more info, see Toby’s Web site.

Note: I dislike the word “blogger” but I learned that in Italian, the word is bloggista. Much better!

4 responses to “who’s cooking?

  1. Joan Gaasland-Smith

    Toby, I enjoy reading your blog very much, and recently thought of you. My friend, Deborah, recently invited us to spend her birthday weekend at their home on Camano Island. Of course I made her a birthday cake (lemon pound cake with lemon curd and fresh blackberries). Delicious and beautiful!

    Congratulations on getting a publisher. Buon’estate! giovanna

  2. Carol Hogan

    Lemon pound cake with lemon curd and fresh blackberries sounds delicious. That’s something even I could make.

    • lemonodyssey

      That does sound like a great birthday cake and the blackberries here are almost ripe (though there’s something about any recipe that calls for a pound of butter that just stops me short! Not to mention more butter and eggs in the lemon curd…).
      Toby

  3. Tiffany

    Hi! I was searching for the recipe for lemon sour cream pie from B&O. It was my very favorite, back in the day. I saw that you mentioned that you had the secret recipe. Now that they are closed, do you think you could share it?? Thanks!

    Hi Tiffany — here’s the story and the recipe. Hope it brings back the delicious memories! Toby (p.s. since it doesn’t specify size of lemons or amount of lemon juice, you may need to do some experimenting).
    ——————————————————
    From Peggy, who says she would come from Whidbey Island into Seattle once a week with her daughters so they could record a radio program, and then they would go get treats at the B & O Café. Their favorite was lemon sour cream pie. Later, at a friend’s house, they met Julie and learned she was a baker at the B & O, and then found out she had invented the recipe!! So she gave it to them if they promised not to tell the head chef at the B & O. Here it is:

    Lemon Sour Cream Pie
    Stir in a saucepan:
    1 stick unsalted butter
    5 T cornstarch
    1-2 lemons, juice and zest
    sugar, as you like

    add:
    1 cup cream
    1 cup milk
    ½ cup lemon juice

    mix, cook low while stirring.
    When thick, cool.
    Then add ½ cup sour cream. Pour into a pre-baked pie shell, chill, and top with whipped cream.

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