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 [...]
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 [...]
106. Whipped Horseradish Cream p.893
Unfortunately there’s no recipe online for this one.
Beef and horseradish is one of those great combinations, the fiery sinus clearing slap-in-the-face of horseradish works really well with the succulent richness of beef. It’s not much good with other meats, but beef and horseradish is a love story for the ages. In this preparation horseradish is [...]
76. Cilantro Walnut Filling p.420
The Recipe
This is the filling for Twenty-First Century Beef Wellington. The filling for Beef Wellington in the 19th and 20th centuries was a duxelles and paté de foie. It’s a very French preparation which was renamed and popularized by the British. This twenty-first century version has a lot more in common with Argentina than the [...]
62. Char Siu p.478
The recipe
This recipe was a bit of effort, but boy was it worth it. The ingredients are simple and readily available, and they come together in the most delightful way with the judicious application of heat. The recipe calls for a 1 pound boneless pork butt or shoulder. I bought a whole picnic ham (from [...]
12. Lamb Tagine With Prunes Apricots and Vegetables p. 510
the recipe
I’m not the hugest fan of meats in sweet sauces, and this certainly was sweet. Between the dried prunes, apricots, squash, sweet potato and honey it came close to cloying. There was a huge amount going on here, lamb isn’t a subtle flavour to begin with, and the all fruits and spices brought it [...]
