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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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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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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126. Mexican Corn Soup p.87

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 [...]

1 December 2007 | Soups, The Book | 7 Comments
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125. Chicken with Cornmeal Dumplings p.373

125. Chicken with Cornmeal Dumplings p.373

The recipe
I had The Book for a while before I started The Project, and this was one of the recipes I used regularly before The Book and I got serious. Making it again emphasized how much The Project has changed my cooking style. The biggest difference is that I actually read the recipe this time [...]

30 November 2007 | Poultry, The Book | Comments Off
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111. Wild Rice and Toasted Almond Pilaf p.262

111. Wild Rice and Toasted Almond Pilaf p.262

The recipe
I messed this dish up quite badly, so badly I’m not sure it’s fair to count it. The main ingredient is 2 cups of wild rice, without further specification. I’m not a big rice eater, and I’d never cooked wild rice before. I went to the health food store and got two cups of [...]

27 October 2007 | Grains and Beans, The Book | 1 Comment
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110. Moroccan-Style Roast Cornish Hens with Vegetables p.392

110. Moroccan-Style Roast Cornish Hens with Vegetables p.392

The recipe
This was my first experiment with Cornish hens, and I think I’m in love. I watched an episode of Freaks and Geeks the other night. In one scene the mother roasts Cornish hens, and serves them to her skeptical family, who use the hens as puppets for a dance routine, and complain that they [...]

25 October 2007 | Poultry, The Book | 4 Comments
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98. Chicken Fricassee p.372

98. Chicken Fricassee p.372

No recipe this time.
This was a fairly successful and simple recipe. It’s real comfort food, chicken in a creamy mushroom sauce served with noodles. Like most comfort food it’s fatty and a bit bland. The preparation was as simple as you could wish for. Break a chicken down into serving size pieces, and brown them [...]

2 October 2007 | Poultry, The Book | 1 Comment
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70. Chow Fun with Chinese Barbecued Pork and Snow Peas p.249

70. Chow Fun with Chinese Barbecued Pork and Snow Peas p.249

The recipe.
This is the stir fry I mentioned a while back. It called for leftover Char Siu as an ingredient. The stir fry alone is competent, but not exceptional. The char siu is what makes the dish. The stir fry is very restrained in it’s selection of vegetables, just snow peats, scallions, and bean sprouts. [...]

2 August 2007 | Pasta, Noodles, and Dumplings, The Book | 5 Comments
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