201. Caesar Salad p.136

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
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190. Strawberry Cheesecake Ice Cream p.855

190. Strawberry Cheesecake Ice Cream p.855

The recipe
This is ice cream for the lazy, if you have an ice cream maker you can get this cheesecake version will only take up about 20 minutes of your time. There’s also less decision making to do. For regular ice cream you make a custard and heat it until it just coats a spoon, [...]

30 August 2008 | Frozen Desserts and Sweet Sauces, The Book | 5 Comments
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188. Crisp Sautéed Cabbage with Caraway p.527

188. Crisp Sautéed Cabbage with Caraway p.527

The recipe does not appear to appear online
You know how it goes. You get ambitious and decide to make coleslaw for that barbecue you’re hosting, and think that you should buy a big cabbage because so many are coming to this to-do. You get home and start slicing the cabbage only to discover that half [...]

29 August 2008 | The Book, Vegetables | 5 Comments
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180. Seared Salmon with Balsamic Glaze p.290

180. Seared Salmon with Balsamic Glaze p.290

The recipe
Jacques Pépin said it best, if you’re going to fry fish, try to do it at the neighbours’ house. I was working from home the day I made this dish, and my dining companion wasn’t getting back until 9 pm so I decided to make fish for lunch. As regular readers know she’s not [...]

9 July 2008 | Fish and Shellfish, The Book | 7 Comments
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179. Lemon Garlic Lamb Chops with Yogurt Sauce p.504

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
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167. Crème Citron, Chilled Lemon-Wine Mousse with Raspberries p.840

167. Crème Citron, Chilled Lemon-Wine Mousse with Raspberries p.840

There doesn’t seem to be a recipe online for this one.
My dining companion has gone on a major citrus based dessert kick. If we’re flipping through the book talking about a menu, she’ll inevitably pick a lemon flavoured confection. The only things that can top lemons and limes in her books are rosewater and lavender [...]

22 May 2008 | Puddings, Custards, Mousses, and Souffles, The Book | 8 Comments
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163. Grilled Tuna with Warm White Bean Salad p.299

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
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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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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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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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