Archives for April 2007

34. Brisket a la Carbonnade p.423

34. Brisket a la Carbonnade p.423

the recipe
Sorry for the long interval between posts, I was out of town last week.
I’ve made this recipe twice, on the left is my first attempt, which was almost black, dry, and found me trying to deglaze the sides of my dutch oven to end up with a sauce. On the right is attempt number [...]

30 April 2007 | Beef, Veal, Pork, and Lamb, The Book | 5 Comments
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33. Creamed Turnips p.588

33. Creamed Turnips p.588

the recipe
Turnips are among the most maligned and under appreciated vegetables out there. They’re right up there with Lima beans and Brussels sprouts. Some day I’ll open a restaurant serving nothing but childhood nightmare vegetables, as far as I can tell I love them all.
Turnips have got a wonderful bite to them, and should be [...]

20 April 2007 | The Book, Vegetables | 7 Comments
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Five Mushrooms

I’ve decided that it’s unfair of me to write about how great a dish turned out and not give you a recipe. I’ve been doing my best to link to the recipes on Epicurious, but not all of them are there. I could retype all of them, but beyond being a huge pain for me, [...]

17 April 2007 | The Project | 1 Comment

32. Flourless Chocolate Cake p.739

32. Flourless Chocolate Cake p.739

the recipe
This cake will make you believe flour and leavening were just getting in the way of every cake you’ve ever made before. It’s the chocolate cake equivalent of shortbread, the essence of the dish with all the frills stripped away. Cheap butter spoils shortbread; cheap chocolate would spoil this cake. There’s nothing in here [...]

17 April 2007 | Cakes, The Book | 5 Comments
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31. Pork Chops With Sautéed Apples and Cider Cream Sauce p.480

31. Pork Chops With Sautéed Apples and Cider Cream Sauce p.480

Sorry, no recipe this time
The sautéed apples and cider cream sauce were absolute stars, but the pork chops themselves were a pretty indifferent base for this recipe. It starts with the cream sauce (shallots softened in butter, cooked together with apple cider, cider vinegar, sage, chicken stock, and heavy cream), then the chops are cooked [...]

16 April 2007 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
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30. Buttermilk Mashed Potatoes with Caramelized Shallots p.559

30. Buttermilk Mashed Potatoes with Caramelized Shallots p.559

the recipe
These were nice potatoes, not spectacular, but good. These were part of the same meal as the pork chops, so I I was scaling this recipe up too. I’m not always a fan of stuff in mashed potatoes, I do like a little roasted garlic, but people can go too far with cheese, bacon, [...]

14 April 2007 | The Book, Vegetables | 2 Comments
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29. Pork Chops With Onion Marmalade p.480

29. Pork Chops With Onion Marmalade p.480

the recipe
I made these for a bunch of hungry hungry boys during a trip to Toronto. It was a nice change from pizza and bar food. Our dinner was a quiet moment in the midst of a rowdy weekend. We sipped wine, listened to light jazz, and enjoyed some classic comfort food. Pork chops, green [...]

13 April 2007 | Beef, Veal, Pork, and Lamb, The Book | 2 Comments
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28. Rustic Garlic Soup p.94

28. Rustic Garlic Soup p.94

Sorry, no recipe this time.
This is an Italian soup called aquacotta or “cooked water”, because it comes together from nothing special. It starts with a garlic broth (water, garlic, thyme, bay leaf, and salt) which is forced through a sieve, and slowly added to a mixture of egg yolks, parmigiano-reggiano, and olive oil. Add pepper, [...]

12 April 2007 | Soups, The Book | Comments Off
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27. Whole-Grain Pancakes p.646

27. Whole-Grain Pancakes p.646

Sorry, no recipe this time.
These were really really good pancakes. They’re made with whole wheat flour and cornmeal so they have a more grown up flavour and toothsome texture than than Aunt Jamima (not that I’d be caught dead making that stuff). They were kept light and fluffy by baking powder, and beaten egg whites. [...]

11 April 2007 | Breakfast and Brunch, The Book | 13 Comments
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26. Guacamole p.9

26. Guacamole p.9

No linked recipe this time, but this one is so simple I don’t mind retyping it.
4 ripe California avocados, halved, pitted, and peeled
1/2 cup finely chopped white onion
3-4 serrano chiles, minced including seeds
2 1/2 tablespoons fresh lime juice, or to taste
1 1/4 teaspoons kosher salt, or to taste
Combine ingredients in a bowl, mash with a [...]

10 April 2007 | Hors D'Oeuvres & First Courses, The Book | 12 Comments
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