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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151. Deviled Eggs p.27

151. Deviled Eggs p.27

The recipe
The next few recipes are from a cocktail party we held in honour of a friend’s thesis defense. We invited her to celebrate her accomplishment, and be called Doctor a lot, at an intimate soirée at our place. I was planning a menu around her favourite dishes, and counting on eight to ten people. [...]

19 March 2008 | Hors D'Oeuvres & First Courses, The Book | 3 Comments
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143. Fried Oysters Rémoulade p.329

143. Fried Oysters Rémoulade p.329

The instructions for the oyster’s don’t appear online, but the rémoualde is the same one used in this recipe.
I tried a fried oyster for the first time about six months ago at a very posh restaurant. It was brought out as an unexpected treat between courses, and served with a fiery salsa. It had a [...]

28 January 2008 | Fish and Shellfish, The Book | 3 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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134. Mayonnaise p.886

134. Mayonnaise p.886

Surprisingly there’s no recipe on Epicurious for plain old mayonnaise.
This is The Book’s basic mayonnaise recipe, there are 7 other dressed up mayonnaises which use this recipe as a starting point, so I’ll be making it a bunch of times. As with most of the basic recipes in the book, it’s solid, but not exciting. [...]

23 December 2007 | Sauces and Salsas, The Book | 7 Comments
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119. Turkey Wraps with Chipotle Mayonnaise p.189

119. Turkey Wraps with Chipotle Mayonnaise p.189

I can’t find an online version of this recipe, but it was good enough to earn a 5 mushroom ratings so I’ll give it to you here.
FOR PICKLED ONION
1 red onion (6 ounces), sliced crosswise 1/4 inch thick
1/2 cup cider vinegar
3/4 cup water
1/2 teaspoon salt
FOR CHIPOTLE MAYONNAISE
1 1/2 teaspoons chopped canned chipotle chiles in [...]

14 November 2007 | Sandwiches & Pizzas, The Book | 4 Comments
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74. Lemon Coleslaw p.193

74. Lemon Coleslaw p.193

The recipe
This coleslaw is meant to be served as part of Shredded Pork and Lemon Coelsaw Sandwiches (p.192). I made the slaw on it’s own though. This dish is found in the Sandwiches and Pizzas section of The Book, and this is the first recipe I’ve done from that section. So, let’s open Sandwiches and [...]

9 August 2007 | Sandwiches & Pizzas, The Book | 2 Comments
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57. Onion Parmesan Toasts p.34

57. Onion Parmesan Toasts p.34

The recipe
These were remarkably simple little appetizers with some old school flair. It falls into the ancient and proud “stuff on toast” camp of appetizers. The secret to this style of appetizers is to give something either healthy or expensive prime billing in the name, but to make absolutely sure that most of your on-toast [...]

21 July 2007 | Hors D'Oeuvres & First Courses, The Book | 2 Comments
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17. Grilled Eggplant Sandwiches With Lemon Aioli, Feta, and Mint p.182

17. Grilled Eggplant Sandwiches With Lemon Aioli, Feta, and Mint p.182

the recipe
I sextupled this recipes and brought two sheet pans full to a picnic in the parc. They were devoured within seconds. I’m not sure if this was because they were scrumptious, or if my audience of hungry students wasn’t too discerning. I though these were OK, without being anything special. I think my expectations [...]

26 March 2007 | Sandwiches & Pizzas, The Book | 5 Comments
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