Archives for October 2007

114. Foolproof Grilled Chicken p.363

114. Foolproof Grilled Chicken p.363

The recipe
The blurb before the recipe says that the secret to perfect grilled chicken is to brine it then toss it in a vinaigrette once it’s done. I’ve never really had a problem with my non-brined, non-dressed grilled chicken, but this version does have its charms. Brining makes things taste good by saturating them with [...]

30 October 2007 | Poultry, The Book | 3 Comments
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New Kid On The Block

I’m pleased to introduce a new food and wine blog to the web. My dining companion has started writing about the restaurants we visit, the wines we drink, the products we love, and her experiences as devotee of the good life in Montreal. I look forward to her lessons in leisure, and invite you all [...]

30 October 2007 | Food Blogs, The Project | 3 Comments
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Tags

I’ve decided that in addition to the chapter categories we’ve already got, I’m going to go back and add free-form tags to my posts thus far, and to use them for posts going forward. I suspect that this is going to drive people who follow The Project through RSS nuts, as every item will show [...]

29 October 2007 | The Project | 2 Comments
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113. Rosemary Focaccia p.606

113. Rosemary Focaccia p.606

The recipe is the same as this one, but linked recipe forgets to list the water and salt for the dough in the ingredient list (they are in the recipe description).
I should start off by saying that this was absolutely delicious. It didn’t rely on rare ingredients or novel taste experiences to get there. It [...]

29 October 2007 | Breads and Crackers, The Book | 3 Comments
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112. Portugese Kale Soup with Chorizo (Caldo Verde) p.109

112. Portugese Kale Soup with Chorizo (Caldo Verde) p.109

The recipe on epicurious calls this Tuscan kale soup. Tuscany and Portugal aren’t next door to one another, and their food traditions aren’t all that similar, but I’m willing to forgive The Book. In exchange I’ll ask you to forgive me for not using kale at all. Normally my grocery store is overflowing with kale [...]

28 October 2007 | Soups, The Book | 6 Comments
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111. Wild Rice and Toasted Almond Pilaf p.262

111. Wild Rice and Toasted Almond Pilaf p.262

The recipe
I messed this dish up quite badly, so badly I’m not sure it’s fair to count it. The main ingredient is 2 cups of wild rice, without further specification. I’m not a big rice eater, and I’d never cooked wild rice before. I went to the health food store and got two cups of [...]

27 October 2007 | Grains and Beans, The Book | 1 Comment
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110. Moroccan-Style Roast Cornish Hens with Vegetables p.392

110. Moroccan-Style Roast Cornish Hens with Vegetables p.392

The recipe
This was my first experiment with Cornish hens, and I think I’m in love. I watched an episode of Freaks and Geeks the other night. In one scene the mother roasts Cornish hens, and serves them to her skeptical family, who use the hens as puppets for a dance routine, and complain that they [...]

25 October 2007 | Poultry, The Book | 4 Comments
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109. Strawberry Shortcake p.813

109. Strawberry Shortcake p.813

The recipe is a variation on this one from epicurious. The main difference is that the linked recipe uses buttermilk biscuits, while The Book calls for the cream biscuits I wrote about the other day.
It starts with three pints of strawberries, hulled and quartered. This is the kind of recipe instruction that I consistently underestimate. [...]

24 October 2007 | Fruit Desserts, The Book | 5 Comments
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108. Cream Biscuits p.814

108. Cream Biscuits p.814

This recipe is word for word identical to the recipe for cream biscuits that appears on p.596. Whether this is a printing error, or an easter egg in The Book, it’s the easiest recipe write-up ever.

22 October 2007 | Fruit Desserts, The Book | 5 Comments
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107. Cream Biscuits p.596

107. Cream Biscuits p.596

No, recipe appears on line, and that’s a shame.
I really enjoyed these biscuits. They’re light but not too fluffy, nicely moist, and just crumbly enough. The recipe is simplicity itself, it’s just flour, baking powder, and salt, mixed with whipping cream. After kneading it for a few seconds it’s patted into a 1/2 inch thick [...]

22 October 2007 | Breads and Crackers, The Book | 4 Comments
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