202. Carrot Cake with Cream Cheese Frosting p.726

202. Carrot Cake with Cream Cheese Frosting p.726

The recipe courtesy of The Ulterior Epicure
Sometimes the stars just don’t align, and the baking Gods abandon you for a day. I’ve learned a lot about cooking and baking through this project, and I’ve gotten to a point where I rarely make the boneheaded mistakes that plagued my early experiments, but there’s always room to [...]

19 January 2009 | Cakes, The Book | 27 Comments
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197. Balsamic-Roasted Pears with Pepper and Honey p.809

197. Balsamic-Roasted Pears with Pepper and Honey p.809

The recipe
This is how dessert should be, simple, elegant, and not too heavy. I’m rarely in the mood for a slice of cake right after dinner, and the yen for creamy or frozen treats is even more infrequent. However, a cheese plate is always a welcome addition to a meal. I associate this kind of [...]

7 November 2008 | Fruit Desserts, The Book | 2 Comments
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195. Pan-Seared Filet Mignon with Merlot Sauce p.428

195. Pan-Seared Filet Mignon with Merlot Sauce p.428

Here’s the recipe for the Merlot sauce part of this dish,
This is the second time I’ve made this dish. The first was almost two years ago, when I made it for my dining companion’s birthday dinner. Part of her birthday present was that the steak would be just for her, not for The Project too. [...]

11 September 2008 | Beef, Veal, Pork, and Lamb, The Book | 9 Comments
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194. Pommes Anna p.571

194. Pommes Anna p.571

The recipe
This is a ridiculously simple dish, but I still managed to mess it up. It should have been the centerpiece of our meal, but thanks to me it was just an exercise in missed potential. There are only two real ingredients, potatoes and butter, seasoned with salt and pepper. You slice the potatoes on [...]

30 August 2008 | The Book, Vegetables | 3 Comments
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193. Beets with Lime Butter p.523

193. Beets with Lime Butter p.523

The recipe
This was a very simple, and highly effective preparation for beets. My dining companion is mildly obsessed with beets, and we certainly eat more of them than the average couple. We tend to stick to Ukrainian, or Eastern European preparations, or pair them with goat cheese in salads. This week a friend brought an [...]

30 August 2008 | The Book, Vegetables | 1 Comment
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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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191. Spice-Rubbed Quail p.402

191. Spice-Rubbed Quail p.402

The recipe
I like to think of quail and lobster as perverse challenges on a Japanese game show. They’re complicated and messy to eat, but you’re challenged to do it in your finery with your peers looking on. I can imagine the quiet golf claps from the spectators as you deftly separate the leg joint, and [...]

30 August 2008 | Poultry, The Book | Comments Off
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184. Katharine Hepburn’s Brownies p.688

184. Katharine Hepburn's Brownies p.688

The recipe
You know who I have an irrational dislike for? Katharine Hepburn. I know she’s one of the best respected and beloved actresses of all time, and the Oscar winningest lady ever, but she just drives me nuts. Admittedly I haven’t seen much of her work, but one film is all it took. In Bringing [...]

26 July 2008 | Cookies, Bars, and Confections, The Book | 14 Comments
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181. Persian Rice with Pistachios and Dill p.258

181. Persian Rice with Pistachios and Dill p.258

The recipe
My parents who spent the last two years in India, have become rice snobs. I don’t know much about rice, or think too much about it. To me it’s a side dish, serviceable, and functional, but not really worthy of notice. My parents however are attuned to the subtle differences in texture, flavour, and [...]

11 July 2008 | Grains and Beans, The Book | 6 Comments
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178. French Pea Soup – Potage-Saint-Germain p.96

178. French Pea Soup - Potage-Saint-Germain p.96

The recipe
I was really excited to try this soup. I went looking for a pea soup recipe in The Book, expecting to find a hearty split pea version with ham hocks, instead I got this spring vegetable centric Potage-Saint-Germain. It wasn’t really what I was looking for that night, and the idea of mint in [...]

6 July 2008 | Soups, The Book | 5 Comments
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