186. Lillie’s North Carolina Chopped Barbecue p.479
I can’t find a copy of this recipe online.
Barbecue is one of those things I would dearly love to know a whole lot more about. But living in Montreal means that I’m unlikely to stumble across BBQ competitions, and there are very few pit masters looking to take on an apprentice. My lack of a [...]
133. Poached Salmon in Aspic p.318
The recipe
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 [...]
126. Mexican Corn Soup p.87
There’s no online recipe for this one.
I just don’t know about summertime soups. The Book has dozens of cold soups based on fresh sweet fruit and vegetables. I can’t say that they appeal to me very much. In part it’s the dissonance of cold soup that bugs me, but I’m not even a huge fan [...]
74. Lemon Coleslaw p.193
The recipe
This coleslaw is meant to be served as part of Shredded Pork and Lemon Coelsaw Sandwiches (p.192). I made the slaw on it’s own though. This dish is found in the Sandwiches and Pizzas section of The Book, and this is the first recipe I’ve done from that section. So, let’s open Sandwiches and [...]
53. Old Fashioned Meat Loaf p.448
The recipe
Take cover! NORAD has detected an extraterrestrial turd loaf coming in fast over the arctic. It wants our Humpback whales to save the future.
This was not the most visually appealing dish I’ve ever made, but it did taste good. I think it’s um, distinctive, shape helped with the flavour too. I’ve made meatloaf [...]
50. Winter Vegetables With Horseradish Dill Butter p.526
This version of the recipe makes three times as much as The Book’s, and recommends steaming the veggies for two thirds of the time.
Parsnips, turnips, and Brussels sprouts, horseradish, and dill all in one recipe? My goodness gracious, it’s almost too good to be true. The parsnips, turnips and Brussels sprouts are steamed together, while [...]
38. Roasted Carrots and Parsnips with Herbs p.529
the recipe
I nip, you nip, we all nip for parsnips!
I love them mashed, boiled, grilled, broiled, sauteed, and particularly roasted. They behave almost exactly like carrots, they look like carrots, they taste quite a bit like carrots, and yet… the carrot is a superstar of the vegetable world, and the poor parsnip is drinking alone [...]
