Archives for September 2007
97. Sole Meunière p.284
No recipe for this one.
This is one of the simple and elegant classics that make French food so revered. It’s the first dish Julia Child had in France, and she credits that lunch of sole meunière as the catalyst for her cooking and eating career. This is about the simplest possible fish preparation there is, [...]
96. Salmon Burgers with Spinach and Ginger p.291
The recipe
I rarely make recipes from The Book for lunch, but this was an exception. I happened to be home, and to have a salmon fillet lingering in my fridge, so I decided to go for it. It wasn’t the greatest thing I’d ever tasted, but it certainly wasn’t bad. It’s a simple burger made [...]
95. Rye Crispbread Crackers with Pepper-Dill Crème Fraîche and Smoked Salmon p.38
The recipe
This is a funny recipe, it’s a play on the old standby of lox and cream cheese on pumpernickel. In this version you bake your own crackers, use dill infused crème fraîche, and dress them up with fresh dill and orange zest. I’ve never made crackers before, and my first experience suggests it’s exactly [...]
94. Roasted Garlic Pea-Purée on Sourdough Croûtes p.35
The recipe
The next couple of appetizers were a co-production with my sister for a family party. These seemed to appeal to the adults, but the kids were a bit put off by the green mush. I tried some of the leftovers out on a friend’s three year old, but the baguette croûtes were too tough [...]
93. Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic p.502
The recipe
Spring lamb simply prepared is one of the best rewards I can think of for having suffered through a long winter. Spring lamb comes from a younger animal than lamb without an adjective. Generally spring lamb is 3-5 months old, but it can be called lamb right up until a year old. As [...]
92. Baked Eggs and Mushrooms in Ham Cups p.634
The recipe
The eggs are really pretty, taste great, and come in manageable individual sized portions. It’s not really practical to do fried eggs for a crowd, you end up spending all your time at the stove, and the toast gets cold. The solution is often scrambled, or poached eggs. Scrambled are nice, but a bit [...]
Forever Behind
My goal for the summer was to get caught up on my backlog of recipes. I was attempting to write up one recipe / day for 60 days. The plan was to hit recipe #113 by today, I fell short by 22 recipes. When I originally posted this challenge I said that you could all [...]
91. Smoky Black Beans p.267
The recipe
I was happy to find this recipe in The Book. I make my own version often enough because it requires no though, hardly any effort, and costs pennies per serving. I am not a great planner, and I rarely have the wherewithal to think through tomorrow’s dinner and get beans soaking the night before. [...]
90. Chicken in Pumpkin Seed Sauce p.360
No recipe for this one.
I had a very mixed reaction to this dish. I made it for friends along with some of the other recipes listed under Mexican in the index. It makes a good deal of food, and we weren’t able to eat it all. On the night of the party I had the [...]
89. Fresh Tomato Salsa p.896
The recipe
I’m pleased to inaugurate the Sauces and Salsas section of The Book with this recipe. This tomato salsa is about as minimalist as salsa can be. It focuses on clean flavours, but left me wishing for a bit more complexity. It’s comprised of diced plum tomatoes, white onion, serrano chiles, cilantro, salt, and water. [...]
