I grew up on boeuf bourguignon, we could be guaranteed to have it at least once a month during the winter. Since a braised dish like this is better a day or two after it’s cooked, my mom would usually make it on a Sunday, and it would sit on the chilly garage floor [...]
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. [...]
I can’t escape the conclusion that I’m a food snob. I take satisfaction in looking down on packaged and processed foods, and I give people points for making meals from scratch, double points if the ingredients come from an ethically superior source, and triple points if they grew the food themselves. The ultimate ridiculousness [...]
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 [...]
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 [...]
I had so much fun making and presenting this, that even if it been inedible, it would have been worth it. Luckily, it tasted quite good. I absolutely knew that I needed an occasion to serve this dish. In honour of the aspic coated days of yore we organized a retro-potluck extravaganza. People brought [...]
This is The Book’s definitive and official cassoulet recipe. I wrote about the Easy Cassoulet recipe a couple of months ago, which skipped steps and cut corners, but still resulted in a very delicious dinner. This adaptation of Julia’s from Mastering the Art of French Cooking takes two days, and goes out of it’s [...]
No recipe for this one.
Easy indeed. I’ve made both of the cassoulet recipes in the book now. This is the easy version which can be prepared in 4 hours, plus soaking time for beans. The more authentic version takes 2 days. Both were delicious, and the differences between them were pretty subtle. It’s nice to [...]
No recipe for this one.
Coq au Vin is such a classic it’s practically drowning in preconception and expectation. This recipe doesn’t throw any wild experiments or out of the play book ingredients in, but it tries to simplify the process a bit too much. The biggest twist in this recipe is that it calls for [...]
This is kind of a funny recipe. It takes the “and the kitchen sink” approach toward sauerkraut. This version starts with packaged sauerkraut, then braises is with two kinds of apples, onions, shallots, slab bacon, Riesling, chicken stock, thyme, juniper berries, and a bay leaf. It was already getting a bit busy flavour-wise at [...]