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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97. Sole Meunière p.284

97. Sole Meunière p.284

No recipe for this one.
This is one of the simple and elegant classics that make French food so revered. It’s the first dish Julia Child had in France, and she credits that lunch of sole meunière as the catalyst for her cooking and eating career. This is about the simplest possible fish preparation there is, [...]

29 September 2007 | Fish and Shellfish, The Book | 4 Comments
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9. Brown-Buttered Corn With Basil p. 534

9. Brown-Buttered Corn With Basil p. 534

Again, no recipe for you today but this side dish is so easy you really don’t need one. I browned butter in a heavy bottomed pan, and added corn kernels, salt, and pepper. When the kernels were tender (around 4-5 minutes) I stirred in some torn basil leaves.
I think the proportions were [...]

13 March 2007 | The Book, Vegetables | Comments Off
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