189. Shrimp in Adobo Sauce p.322

189. Shrimp in Adobo Sauce p.322

I can’t find a recipe for this one online.
Anyone following The Project for any length of time knows that I have a bit of a smoked pepper fetish. I get a little weak in the knees when I see the words “ancho chiles” in a recipe. You start this recipe by searing and soaking anchos, [...]

29 August 2008 | Fish and Shellfish, The Book | Comments Off
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171. Mexican Tea Cakes p.673

171. Mexican Tea Cakes p.673

The recipe
While there’s nothing particularly Mexican about these tea cakes, they’re an international favorite for good reason. I’ve always heard these cookies called Russian Tea Cakes, and they mostly seem to be made by older eastern European women at bake sales and Christmas fairs. As children, these were the cookies that we ignored on the [...]

11 June 2008 | Cookies, Bars, and Confections, The Book | 8 Comments
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129. Posole: Pork and Hominy Stew p.486

129. Posole: Pork and Hominy Stew p.486

Epicurious doesn’t have a recipe for this one, but one of the posole recipes I found on there looks great, and might address some of my concerns with this dish.
I was really excited to make this. My dining companion came home raving about the posole at Le Jolifou, a great Montreal restaurant which specializes in [...]

7 December 2007 | Beef, Veal, Pork, and Lamb, The Book | 7 Comments
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121. Duck Breasts with Orange Ancho Chile Sauce p.396

121. Duck Breasts with Orange Ancho Chile Sauce p.396

The recipe
This recipe was a show stopper. It’s the only recipe for duck breast in the book, and that’s a real shame. Magret de canard is one of the staples of the Québécois culinary scene, a distinctive take on the seared duck breast is de rigueur for any restaurant interested in cuisine de terroir. Fusion [...]

21 November 2007 | Poultry, The Book | 5 Comments
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89. Fresh Tomato Salsa p.896

89. Fresh Tomato Salsa p.896

The recipe
I’m pleased to inaugurate the Sauces and Salsas section of The Book with this recipe. This tomato salsa is about as minimalist as salsa can be. It focuses on clean flavours, but left me wishing for a bit more complexity. It’s comprised of diced plum tomatoes, white onion, serrano chiles, cilantro, salt, and water. [...]

5 September 2007 | Sauces and Salsas, The Book | 5 Comments
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88. Jicama and Cucumber Chili Spears p.27

88. Jicama and Cucumber Chili Spears p.27

The recipe
Jicama isn’t the easiest thing to find in Montreal. I went to every grocery store, fruiterie, and Latin themed shop I could think of. In the end I tracked one down at a Mexican grocery store about a block from my place. I had no idea it was there. For all the effort that [...]

3 September 2007 | Hors D'Oeuvres & First Courses, The Book | 6 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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73. Sherried Mushroom Empanaditas p.38

73. Sherried Mushroom Empanaditas p.38

The recipe is a combination of this one for full sized Sherried Mushroom Empanadas, and yesterday’s tuna empanaditas. Of course the full sized empanada makes way too much filling, so you’d need to cut it down.
I made these for the same party as the tuna empanaditas. They use the same puff pastry wrapping, and have [...]

8 August 2007 | Hors D'Oeuvres & First Courses, The Book | 2 Comments
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72. Tuna Empanaditas p.37

72. Tuna Empanaditas p.37

The recipe
These bite sized party favours are built with the duct tape of the home entertaining wold: puff pastry. A filling of oil-packed tuna, pimientos, capers, and onion is added to rounds of puff pastry, which are folded into semicircles and crimped. They can be frozen at this point, and baked whenever your heart desires.
The [...]

7 August 2007 | Hors D'Oeuvres & First Courses, The Book | 4 Comments
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26. Guacamole p.9

26. Guacamole p.9

No linked recipe this time, but this one is so simple I don’t mind retyping it.
4 ripe California avocados, halved, pitted, and peeled
1/2 cup finely chopped white onion
3-4 serrano chiles, minced including seeds
2 1/2 tablespoons fresh lime juice, or to taste
1 1/4 teaspoons kosher salt, or to taste
Combine ingredients in a bowl, mash with a [...]

10 April 2007 | Hors D'Oeuvres & First Courses, The Book | 12 Comments
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