This recipe uses The Book’s Basic Polenta recipe as it’s main ingredient. The basic polenta is a great no-fail staple recipe. Here it’s dressed up by stirring in some cheese, putting it under the broiler, and topping with a very simple tomato sauce.
I served this as part of a vegetarian dinner. It was nicely [...]
No recipe for this one.
Coq au Vin is such a classic it’s practically drowning in preconception and expectation. This recipe doesn’t throw any wild experiments or out of the play book ingredients in, but it tries to simplify the process a bit too much. The biggest twist in this recipe is that it calls for [...]
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 [...]
This recipe from Epicurious includes the tenderloin recipe from The Book, and a bonus salad.
This was an incredibly easy and delicious way to prepare a pork tenderloin. It took almost no forethought because it’s based entirely on pantry staples. Chances are I wouldn’t even have to go out to get the tenderloins. I’m liable to [...]
I can’t find an Epicurious recipe for this one. If I had this might have been a 4.5 mushroom dish, but I can’t bear not to share this simple flavourful Tuesday night supper with the world. Here it is.
2 pounds broccoli rabe
1 pound penne
1/3 cup extra virgin olive oil
4 garlic cloves, sliced
1/2 teaspoon red [...]
Sorry for the long interval between posts, I was out of town last week.
I’ve made this recipe twice, on the left is my first attempt, which was almost black, dry, and found me trying to deglaze the sides of my dutch oven to end up with a sauce. On the right is attempt number [...]
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 [...]
I can’t find a recipe to link to, and that’s a real shame. This dish was a knockout. The classic version uses tenderloin, here The Book calls for much more affordable sirloins. The steaks were flavourful and ended up fillet mignon tender after a pummeling with an empty wine bottle. The steaks were seasoned [...]