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 [...]
138. Macaroni and Cheese p.223
The recipe
I haven’t eaten all that much macaroni and cheese since I graduated to shoes with laces, but most of the kids I knew, and the stoners they grew up to be, loved the stuff from the box. As a child, macaroni and cheese was just the brand neutral way of saying your mom was [...]
107. Cream Biscuits p.596
No, recipe appears on line, and that’s a shame.
I really enjoyed these biscuits. They’re light but not too fluffy, nicely moist, and just crumbly enough. The recipe is simplicity itself, it’s just flour, baking powder, and salt, mixed with whipping cream. After kneading it for a few seconds it’s patted into a 1/2 inch thick [...]
80. Broiled Polenta with Tomato Sauce p.266
The recipe
This recipe uses The Book’s Basic Polenta recipe as it’s main ingredient. The basic polenta is a great no-fail staple recipe. Here it’s dressed up by stirring in some cheese, putting it under the broiler, and topping with a very simple tomato sauce.
I served this as part of a vegetarian dinner. It was nicely [...]
63. Cheese Fondue p.72
the recipe
My God I love fondue. Everything about it is good. Incredibly rich gooey cheese swaddling a crunchy bite of bakery fresh baguette, what could be better than that? It’s an easy to prepare and casual meal, that’s inherently social and fun. It’s horrible for you, which makes it even better to share with close [...]
28. Rustic Garlic Soup p.94
Sorry, no recipe this time.
This is an Italian soup called aquacotta or “cooked water”, because it comes together from nothing special. It starts with a garlic broth (water, garlic, thyme, bay leaf, and salt) which is forced through a sieve, and slowly added to a mixture of egg yolks, parmigiano-reggiano, and olive oil. Add pepper, [...]
19. Gougères p. 33
very much like this recipe, except The Book omits the dill seeds, and adds two tablespoons of grated Parmigiano-Reggiano, and one teaspoon of nutmeg.
This one went quite well. They were fluffy and airy without being greasy. The cheese flavours were definitely there, but not overwhelming. The nutmeg was a nice touch.
Making them was quick and [...]
1. Baby Greens With Warm Goat Cheese p.131
the recipe
Ahh, you always remember your first. This was a great little salad, mesclun in a simple vinaigrette topped with goat cheese croquettes. It hardly took any time to put together, and the warm gooey goat cheese is pretty hard to beat. Make sure the cheese is well coated with the bread crumb [...]
