182. Georgian Salsa p.896

182. Georgian Salsa p.896

The recipe
I know next to nothing about the republic of Georgia, but this salsa has me pricing out flights. This salsa, and the stew I added it to are probably the most memorable things I’ve eaten this year. None of the ingredients used in the dish are particularly exotic, but the flavour is unlike anything [...]

20 July 2008 | Sauces and Salsas, The Book | Comments Off
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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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141. Roasted Red Pepper and Eggplant Dip p.10

141. Roasted Red Pepper and Eggplant Dip p.10

The recipe
I served this dip along with the tapenade from the other day, and was similarly underwhelmed. This dip had a bland, mushy flavour, that didn’t really do much for anyone. I mentioned that the tapenade was overpowering, and this helped thin it out. Unfortunately, “dilutes tapenade” is one of the better things I have [...]

17 January 2008 | Hors D'Oeuvres & First Courses, The Book | 2 Comments
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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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87. Tortilla Soup with Crisp Tortillas and Avocado Relish p.95

87. Tortilla Soup with Crisp Tortillas and Avocado Relish p.95

The recipe
This soup was a revelation for me. A few days ago I mentioned that I was falling for dried chiles this year. This dish was phase one of the seduction. In this recipe a pretty standard soup base (stock water, onion, tomato, garlic, oregano, salt and pepper) is transfigured into one of the more [...]

2 September 2007 | Soups, The Book | 7 Comments
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82. Whipped Chipotle Sweet Potatoes p.583

82. Whipped Chipotle Sweet Potatoes p.583

The recipe
Chipotles were the taste sensation of 2006 for me. In fact they were a taste sensation that took the fast food world by storm, from Doritos to Subway you could hardy avoid these often mispronounced smoked jalapeños in adobo sauce. Bobby Flay (restaurateur, Iron Chef, and lover of limelight) is generally cited as patient [...]

29 August 2007 | The Book, Vegetables | 4 Comments
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81. Spaghetti Squash with Moroccan Spices p.581

81. Spaghetti Squash with Moroccan Spices p.581

The recipe
This recipe was extremely simple, and as far I’ve seen is the only recipe in The Book that calls for the use of a microwave. Basically a spaghetti squash is microwaved, the strands are pulled out and tossed with a compound butter made with garlic, cumin, coriander, cayenne, and salt. Top with a bit [...]

29 August 2007 | The Book, Vegetables | 3 Comments
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