192. Baked Breaded Acorn Squash p.579

192. Baked Breaded Acorn Squash p.579

The recipe
Here’s a very simple and quite cool looking preparation for acorn squash. All you do is mix bread crumbs, thyme, salt, and pepper in a bowl. Melt butter in another bowl, and dip slices of acorn squash first into the butter, then coat with the bread crumb mixture. You then bake the squash slices [...]

30 August 2008 | The Book, Vegetables | 2 Comments
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187. Roasted Spiced Sweet Potatoes p.584

187. Roasted Spiced Sweet Potatoes p.584

The recipe
I served these sweet potatoes along with Lillie’s North Carolina Chopped Barbecue , and they were a lovely accompaniment. I should have though about the colour palate of our dinner before pairing sweet potatoes and barbecue, the plate was a little orange. You may eat with your eyes first, but the important bit is [...]

29 August 2008 | The Book, Vegetables | 4 Comments
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162. Onion Soup Gratinée p.114

162. Onion Soup Gratinée p.114

I can’t find a recipe for this soup online.
Typically onion soup is a socially acceptable excuse for sitting down to half a pound of melted cheese. Trying to maneuver those long strands of gooey cheese into ones mouth without getting it all over your front is a social bonding experience best shared with close friends. [...]

14 May 2008 | Soups, The Book | 5 Comments
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160. Cranberry Walnut Tart p.786

160. Cranberry Walnut Tart p.786

The recipe
Cooking is a learning process, and a lot of lessons just need to be learned the hard way. There are a host of excellent kitchen habits that food educators are desperate for us to get into, such as, reading the recipe all the way through, verifying that you have all the ingredients, doing things [...]

23 April 2008 | Pies, Tarts, and Pastries, The Book | 5 Comments
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159. Duck Legs and Carrots p.398

159. Duck Legs and Carrots p.398

The recipe is from Fergus “Nose To Tail” Henderson’s London restaurant, St. John.
My dining companion and I adore duck, and eat it often, so a new preparation is always exciting for us. I really like the thinking behind this recipe. It takes an underused part of the duck, and brings out its absolute best. Incidentally [...]

18 April 2008 | Poultry, The Book | 2 Comments
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158. Perciatelli with Sausage Ragù and Meatballs p.222

158. Perciatelli with Sausage Ragù and Meatballs p.222

I can’t find the recipe for this one online, but you can easily fake it. Last time I gave you the recipe for the life changingly good meatballs used in this recipe and they’re by far the most important part.
I mentioned that I’d be putting those meatballs up against one of the boys’ version [...]

15 April 2008 | Pasta, Noodles, and Dumplings, The Book | 4 Comments
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150. Pumpkin Apple Bread p.599

150. Pumpkin Apple Bread p.599

The recipe courtesy of The Amateur Gourmet
A loaf is a dangerous thing. It hardly ever occurs to me to bake up some banana bread, or a lemon loaf. If you asked me to name my favourite desserts, no loaf would make the list. I don’t think about them, or go out of my way to [...]

12 March 2008 | Breads and Crackers, The Book | Comments Off
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147. Butternut Squash, Sage, and Goat Cheese Ravioli with Hazlenut-Brown Butter Sauce p.236

147. Butternut Squash, Sage, and Goat Cheese Ravioli with Hazlenut-Brown Butter Sauce p.236

The recipe
This dish was my contender in our ongoing series of food battles. They faced off against my dining companion’s lovely beet and ricotta stuffed ravioli, which turned a vibrant fuchsia as they cooked. As is always the case with these battles, we both think we’ve won, because we’ve chosen recipes that suit our moods [...]

17 February 2008 | Pasta, Noodles, and Dumplings, The Book | 11 Comments
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146. Sweet Potato Parsnip Purée p.584

146. Sweet Potato Parsnip Purée p.584

The recipe
This dish seemed like a winner, but ended up a real disappointment. I’m a fan of sweet potatoes, and I adore parsnips, so what could possibly go wrong? It’s about a simple as a recipe can get, you just simmer chunks of sweet potato and parsnip ’till they’re tender, and run them through the [...]

10 February 2008 | The Book, Vegetables | 5 Comments
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145. Cider Braised Pork Shoulder with Caramelized Onions p.476

145. Cider Braised Pork Shoulder with Caramelized Onions p.476

The recipe
I love to braise. It’s almost worth suffering through the interminable and bitter winter of Montreal to do it. Of course you could braise all year round if you really wanted to, but somehow simmering meat for hours in the middle of July just doesn’t sound like a good idea. Braised meats are delicious, [...]

7 February 2008 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
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