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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136. Mushroom Barley Soup p.113

136. Mushroom Barley Soup p.113

The recipe
This soup suffers from a serious branding issue. If it had been billed as barely soupy barley stew, with extra barley, some carrots, and hardly any mushrooms at all, I would have known what I was getting into. The blurb for the recipe talks about all the contrasting mushroom flavours and blah blah blah, [...]

7 January 2008 | Soups, The Book | 1 Comment
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