164. Beef Bourguignon p.440

164. Beef Bourguignon p.440

The recipe
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 [...]

16 May 2008 | Beef, Veal, Pork, and Lamb, The Book | 10 Comments
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161. Beef Stock p.928

161. Beef Stock p.928

The recipe
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 [...]

7 May 2008 | Basics, The Book | 2 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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101. Cassoulet de Canard p.273

101. Cassoulet de Canard p.273

The recipe
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 [...]

6 October 2007 | Grains and Beans, The Book | 8 Comments
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68. Easy Cassoulet p.272

68. Easy Cassoulet p.272

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 [...]

31 July 2007 | Grains and Beans, The Book | 4 Comments
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64. Coq au Vin p.368

64. Coq au Vin p.368

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 [...]

28 July 2007 | Poultry, The Book | Comments Off
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