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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152. Herbed Lima Bean Hummus p.15

152. Herbed Lima Bean Hummus p.15

The recipe
Hummus is a staple of my diet, and although I rarely make them, I quite like lima beans, so, I figured this lima bean hummus was a good bet. I’ve been doing some serious damage to the bean spreads in the book, and this was one of the last ones that really appealed to [...]

29 March 2008 | Hors D'Oeuvres & First Courses, The Book | 3 Comments
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135. Green Mayonnaise p.887

135. Green Mayonnaise p.887

The recipe
This mayo is meant to accompany the Poached Salmon in Aspic. I wasn’t quite sure why an aspic covered fish, served with aspic on the side, needed a mayonnaise as well. My guests didn’t eat much of this mayo with the salmon, possibly because I didn’t make it obvious enough that they were meant [...]

24 December 2007 | Sauces and Salsas, The Book | 2 Comments
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95. Rye Crispbread Crackers with Pepper-Dill Crème Fraîche and Smoked Salmon p.38

95. Rye Crispbread Crackers with Pepper-Dill Crème Fraîche and Smoked Salmon p.38

The recipe
This is a funny recipe, it’s a play on the old standby of lox and cream cheese on pumpernickel. In this version you bake your own crackers, use dill infused crème fraîche, and dress them up with fresh dill and orange zest. I’ve never made crackers before, and my first experience suggests it’s exactly [...]

27 September 2007 | Hors D'Oeuvres & First Courses, The Book | Comments Off
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54. Herbed Spaetzle p.241

54. Herbed Spaetzle p.241

No recipe for this one.
This recipe was a bit of a disaster. As disaster’s go it tasted quite good, but the result bore little resemblance to the recipe description. The Book says
“The tiny drop-style German dumplings called spaetzle are juged by their lightness, and these practically take flight”
My efforts yielded large, dense, and doughy [...]

17 July 2007 | Pasta, Noodles, and Dumplings, The Book | 2 Comments
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50. Winter Vegetables With Horseradish Dill Butter p.526

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 [...]

11 July 2007 | The Book, Vegetables | 6 Comments
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