201. Caesar Salad p.136

I can’t find the recipe online.
Caesar salad is pretty much always good. The only way to really truly mess it up is to use wilted, or flavorless lettuce. I’ve seen it done, I had a chicken Caesar at a Boston Pizza that was an insult to the whole concept of food, but generally they’re a [...]

17 January 2009 | Salads, The Book | 4 Comments
Tags: anchovy, caesar, croûtons, egg yolks, garlic, lemon juice, mayonnaise, olive oil, parmesan, Parmigiano-Reggiano, salad, white sandwich bread, white wine vinegar, worcestershire sauce

200. Roast Pork Shoulder Cubano: Puerco Asado p.477

The recipe
Very few things in life are as good, or as simple as roast pork. The bachelor party tradition among my group of friends is to spit-roast a pig over charcoal. We recently went in on a roaster and put it through it’s paces before my wedding. Spending the afternoon hanging out and watching the [...]

9 December 2008 | Beef, Veal, Pork, and Lamb, The Book | 5 Comments
Tags: bone in, cider vinegar, Cuba, cumin, garlic, lime juice, oregano, picnic ham, picnic shoulder, pork, pork arm, pork shoulder, roast, skin on, vinegar, white vinegar

189. Shrimp in Adobo Sauce p.322

I can’t find a recipe for this one online.
Anyone following The Project for any length of time knows that I have a bit of a smoked pepper fetish. I get a little weak in the knees when I see the words “ancho chiles” in a recipe. You start this recipe by searing and soaking anchos, [...]

29 August 2008 | Fish and Shellfish, The Book | Comments Off
Tags: adobo, ancho chile, avocado, cilantro, garlic, Mexican oregano, mexico, olive oil, onion, oregano, rice, shrimp, sugar, white vinegar, white wine

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 [...]

29 August 2008 | Beef, Veal, Pork, and Lamb, The Book | 4 Comments
Tags: Barbecue, BBQ, black peppercorns, braise, carrot, celery, cider vinegar, garlic, onion, pork shoulder, roast

183. Georgian Pork Stew p.485

The recipe
The Georgian Salsa called ajika, which I blogged about last time totally blew me away. This pork stew uses a lot of the same flavours, and integrates the ajika as an important ingredient, so predictably, I like it a lot. The stew uses some unusual ingredients including summer savory, corriander seeds, fenugreek, and dried [...]

21 July 2008 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
Tags: ajika, braise, cilantro, coriander, coriander seeds, fenugreek, garlic, Georgia, kosher salt, marigold, olive oil, pomegranate, pork shoulder, red onion, Republic of Georgia, salsa, savory, stew, summer savory, turmeric

179. Lemon Garlic Lamb Chops with Yogurt Sauce p.504

The recipe
The world is clearly changing, and The Book is starting to get a little bit dated. It’s only 4 years old, but a few things have changed in that time. I mostly notice it with specialty ingredients, which The Book suggests I’ll have to get by mail-order, but that are available at my local [...]

8 July 2008 | Beef, Veal, Pork, and Lamb, The Book | Comments Off
Tags: Balkan yogurt, cheesecloth, garlic, Greek yogurt, lamb, lamb chops, lamb shoulder, lemon juice, Mediterranean yogurt, mint, olive oil, oregano, pepper, turkey, yogurt

170. Tomato, Garlic, and Potato Frittata p.632

The recipe
The Book’s blurb before the recipe suggests that this dish is equally good as a breakfast dish, or for dinner. I’m not convinced that it belongs in the breakfast section at all. I wanted to make a fritatta as a simple way of doing eggs for a crowd, but this dish is actually more [...]

2 June 2008 | Breakfast and Brunch, The Book | 4 Comments
Tags: basil, breakfast, broil, brunch, cast-iron skillet, egg whites, eggs, frittata, garlic, grape tomatoes, olive oil, omlet, parmesan, Parmigiano-Reggiano, potatoes, tomatoes, tortilla

163. Grilled Tuna with Warm White Bean Salad p.299

The recipe in the book is similar to this one on Epicurious, except that the book calls for larger (6 oz) tuna steaks.
This dish was a triumph. As I’ve mentioned before my dining companion isn’t a fan of fish, and the book has 95 Fish and Shellfish recipes for us to get through. While she’s [...]

14 May 2008 | Fish and Shellfish, The Book | 2 Comments
Tags: arugula, fennel seeds, fish, garlic, great northern beans, grill, Italy, lemon juice, olive oil, parsley, red onion, salad, spring, summer, tuna, tuna steaks, white beans

162. Onion Soup Gratinée p.114

I can’t find a recipe for this soup online.
Typically onion soup is a socially acceptable excuse for sitting down to half a pound of melted cheese. Trying to maneuver those long strands of gooey cheese into ones mouth without getting it all over your front is a social bonding experience best shared with close friends. [...]

14 May 2008 | Soups, The Book | 5 Comments
Tags: autumn, baguette, bay leaf, beef broth, beef stock, black peppercorns, brandy, butter, cheesecloth, cognac, fall, flour, French, garlic, gratinée, gruyèe, kitchen string, olive oil, onions, Parmigiano-Reggiano, parsley, soup, sugar, thyme, vermouth, winter, worcestershire sauce

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
Tags: autumn, bake, bay leaf, bouquet garni, braise, carrots, chicken stock, duck, duck legs, fall, garlic, gravy, jalapeno, leeks, onion, pan juices, parsley, roast, rosemary, sea salt, white onion, winter

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