Archives for August 2007

84. Persian-Syle Chicken with Walnut, Onion, and Pomegranite Sauce (Fesenjan) p.372

84. Persian-Syle Chicken with Walnut, Onion, and Pomegranite Sauce (Fesenjan) p.372

No recipe for this one.
This is a quick chicken stew, made with pomegranate, onions, walnuts, cinnamon, tomato, lemon juice, and molasses. That’s a lot of big bold individualistic flavours in one dish. Apparently this dish is traditionally made with duck instead of chicken. There may have been a very good reason for that. Duck has [...]

31 August 2007 | Poultry, The Book | 8 Comments
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Flattery Will Get You Everywhere

Flattery Will Get You Everywhere

My friend, and regular Gourmet Project commenter, Nique writes a weekly comic devoted to thinly veiled jabs at the people in her life. This week she shows her appreciation for The Project. Check out all of her fine work at niqueworks.ca.
In other news, operation 60 in 60 is significantly behind. I’ve done 30 in 45, [...]

31 August 2007 | The Project | 6 Comments
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83. Oatmeal Cookies p.664

83. Oatmeal Cookies p.664

The recipe
People are funny about baking. Not everyone, but probably a majority of people who “don’t bake” would at least be willing to try their hand at making oatmeal cookies. When their 5 year olds help bake, they make cookies. These are the same people who will look at you funny if you tell them [...]

30 August 2007 | Cookies, Bars, and Confections, The Book | 1 Comment
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82. Whipped Chipotle Sweet Potatoes p.583

82. Whipped Chipotle Sweet Potatoes p.583

The recipe
Chipotles were the taste sensation of 2006 for me. In fact they were a taste sensation that took the fast food world by storm, from Doritos to Subway you could hardy avoid these often mispronounced smoked jalapeños in adobo sauce. Bobby Flay (restaurateur, Iron Chef, and lover of limelight) is generally cited as patient [...]

29 August 2007 | The Book, Vegetables | 4 Comments
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81. Spaghetti Squash with Moroccan Spices p.581

81. Spaghetti Squash with Moroccan Spices p.581

The recipe
This recipe was extremely simple, and as far I’ve seen is the only recipe in The Book that calls for the use of a microwave. Basically a spaghetti squash is microwaved, the strands are pulled out and tossed with a compound butter made with garlic, cumin, coriander, cayenne, and salt. Top with a bit [...]

29 August 2007 | The Book, Vegetables | 3 Comments
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80. Broiled Polenta with Tomato Sauce p.266

80. Broiled Polenta with Tomato Sauce p.266

The recipe
This recipe uses The Book’s Basic Polenta recipe as it’s main ingredient. The basic polenta is a great no-fail staple recipe. Here it’s dressed up by stirring in some cheese, putting it under the broiler, and topping with a very simple tomato sauce.
I served this as part of a vegetarian dinner. It was nicely [...]

24 August 2007 | Grains and Beans, The Book | 2 Comments
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79. Dark Chocolate Shortbread p.688

79. Dark Chocolate Shortbread p.688

The recipe
I made this recipe before I’d formally started The Project. I didn’t have my own camera back then so I invited friends over to both eat, and photograph, my food. I recently received a batch of those photos, and now I’m trying to remember how something tasted a year and a half later. Frankly [...]

23 August 2007 | Cookies, Bars, and Confections, The Book | Comments Off
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78. Ginger Pound Cake p.704

78. Ginger Pound Cake p.704

no recipe for this one.
I served substantial pieces of this pound cake following our Beef Wellington supper. If that sounds like a ridiculously rich follow-up to one of the heavier items of the British cookbook, you’re absolutely right. I served both the cake and the Wellington to one of The Boys and his lady friend. [...]

21 August 2007 | Cakes, The Book | Comments Off
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Some Rights Reserved

I’ve decided to license all of the content on this site under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 License . What this means is that you are welcome to reuse, remix, sample, mash-up, fool around with, build upon, and otherwise express your creativity with all of the content of this blog. As with any good [...]

20 August 2007 | The Project | Comments Off
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77. Twenty-First-Century Beef Wellington p.418

77. Twenty-First-Century Beef Wellington p.418

The recipe
There’s not much left to say about this dish. I’ve described it pretty thoroughly in the posts for Cilantro Walnut Filling and the Sour Cream Pastry Dough . Those two recipes are the main ingredients for the final Beef Wellington recipe. A nice big beef tenderloin seasoned with salt and pepper is thoroughly [...]

20 August 2007 | Beef, Veal, Pork, and Lamb, The Book | 1 Comment
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