The blurb for this recipe suggests that it’s an easy and fuss-free way to make French Toast. I couldn’t disagree more. This looks like a scaled down restaurant recipe to me, and what works for breakfast for hundreds doesn’t necessarily make much sense when serving six. The idea with the recipe is to make [...]
The recipe in The Book is identical to this one on Epicurious, but The Book adds a tablespoon of sugar to the corn bread.
The desire to make corn bread comes in waves for me. Six months will go by, and I won’t even think of it, then I’ll get the urge, and make it three [...]
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 [...]
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 [...]
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 [...]
This is the crust for Twenty-First Century Beef Wellington. It’s folded over a browned beef tenderloin, covered in Cilantro Walnut Filling, and baked. It’s a very simple dough, made with flour, butter, sour cream and a dash of salt. It’s brought together, then smeared to distribute the fat, and chilled for a couple of [...]
A recipe for toast. A recipe… for toast. Well, super simple basics like this will sure help me get through the book faster. Or at least compensate for some of the marathon recipes yet to come. These were the recommended accompaniment for Olive and Eggplant Spread. They worked perfectly well, nice crisp pitas able [...]
Ahh Garlic bread, the ubiquitous starchy accompaniment to a big plate of my mom’s pasta. Weren’t the fat phobic carb happy 80’s a good time? So this is fairly idiot proof: apply garlic butter to bread, bake in tinfoil till warmed through, open tinfoil package to crisp up bread. Who could screw [...]