Archives for March 2007

20. Strawberry Rhubarb Crumble p. 812

20. Strawberry Rhubarb Crumble p. 812

Sorry no recipe for this one
This was a very straightforward no surprises crumble. Incredibly easy to put together, and bursting with summer flavours. I grew up on this stuff. Mom was guaranteed to make a least a couple of these during the height of strawberry season, and we were usually good for one more in [...]

30 March 2007 | Fruit Desserts, The Book | Comments Off
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19. Gougères p. 33

19. Gougères p. 33

very much like this recipe, except The Book omits the dill seeds, and adds two tablespoons of grated Parmigiano-Reggiano, and one teaspoon of nutmeg.
This one went quite well. They were fluffy and airy without being greasy. The cheese flavours were definitely there, but not overwhelming. The nutmeg was a nice touch.
Making them was quick and [...]

28 March 2007 | Hors D'Oeuvres & First Courses, The Book | 10 Comments
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18. Brandied Chicken Liver Pâté p.22

18. Brandied Chicken Liver Pâté p.22

the recipe
This worked out surprisingly well. My dining companion was a bit skeptical when I said I’d be making a pâté, but I think we were both suitably pleased with it. It was very smooth with a mild flavour, and the aromas of the cognac really coming through. I’d never had fruit in a pâté [...]

27 March 2007 | Hors D'Oeuvres & First Courses, The Book | 5 Comments
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17. Grilled Eggplant Sandwiches With Lemon Aioli, Feta, and Mint p.182

17. Grilled Eggplant Sandwiches With Lemon Aioli, Feta, and Mint p.182

the recipe
I sextupled this recipes and brought two sheet pans full to a picnic in the parc. They were devoured within seconds. I’m not sure if this was because they were scrumptious, or if my audience of hungry students wasn’t too discerning. I though these were OK, without being anything special. I think my expectations [...]

26 March 2007 | Sandwiches & Pizzas, The Book | 5 Comments
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16. Grilled Asparagus p.521

16. Grilled Asparagus p.521

the recipe
This was the essence of restraint. One of my big problems with the vegetable recipes in the book is that they tend to go too far and try to do too much. In the process they can lose their way and end up detract from the original flavours of the vegetables. I think you [...]

25 March 2007 | The Book, Vegetables | 1 Comment
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15. Grilled Porterhouse Steak p.434

15. Grilled Porterhouse Steak p.434

Very similar to this recipe
This recipe has four ingredients. A big porterhouse, cracked peppers, salt, and fire. This is manly steak grilling time, the opportunity to show off your grilling kung-fu. You just dropped a bundle on these steaks and they are now in your hands. Don’t mess up.
I find grilling steak a bit intimidating, [...]

25 March 2007 | Beef, Veal, Pork, and Lamb, The Book | 7 Comments
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A Mini Milestone

I’m over 1% of the way there! Just 1279 recipes to go. You can now keep track with the progress bar on the right.

20 March 2007 | The Project | 3 Comments
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14. Grilled Bell Peppers With Criolla Sauce p. 557

14. Grilled Bell Peppers With Criolla Sauce p. 557

the recipe
I was a big fan of this easy versatile colourful salsa. I made this one in a rustic cabin on a friend’s island in the Laurentian’s. Grilling is the perfect cooking method up there and these peppers turned out really well. Blackening them on the grill brought out loads of smoky flavours, which [...]

20 March 2007 | The Book, Vegetables | 2 Comments
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13. Toasted Walnut, Roasted Red Pepper, and Cumin Spread p.12

13. Toasted Walnut, Roasted Red Pepper, and Cumin Spread p.12

the recipe
This was an absolute winner. Easy, cheap, packed with flavour, unusual, brightly coloured, exploding with garlic, what’s not to love? I’ve made this twice and I’m sure a third time is not too far away. There are flavours pulling in all sorts of directions here, sweet roasted red peppers and molasses, earthy cumin and [...]

19 March 2007 | Hors D'Oeuvres & First Courses, The Book | 4 Comments
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12. Lamb Tagine With Prunes Apricots and Vegetables p. 510

12. Lamb Tagine With Prunes Apricots and Vegetables p. 510

the recipe
I’m not the hugest fan of meats in sweet sauces, and this certainly was sweet. Between the dried prunes, apricots, squash, sweet potato and honey it came close to cloying. There was a huge amount going on here, lamb isn’t a subtle flavour to begin with, and the all fruits and spices brought it [...]

17 March 2007 | Beef, Veal, Pork, and Lamb, The Book | Comments Off
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