187. Roasted Spiced Sweet Potatoes p.584

187. Roasted Spiced Sweet Potatoes p.584

The recipe
I served these sweet potatoes along with Lillie’s North Carolina Chopped Barbecue , and they were a lovely accompaniment. I should have though about the colour palate of our dinner before pairing sweet potatoes and barbecue, the plate was a little orange. You may eat with your eyes first, but the important bit is [...]

29 August 2008 | The Book, Vegetables | 4 Comments
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183. Georgian Pork Stew p.485

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
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113. Rosemary Focaccia p.606

113. Rosemary Focaccia p.606

The recipe is the same as this one, but linked recipe forgets to list the water and salt for the dough in the ingredient list (they are in the recipe description).
I should start off by saying that this was absolutely delicious. It didn’t rely on rare ingredients or novel taste experiences to get there. It [...]

29 October 2007 | Breads and Crackers, The Book | 3 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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