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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177. Baked French Toast p.650

177. Baked French Toast p.650

The recipe
The blurb for this recipe suggests that it’s an easy and fuss-free way to make French Toast. I couldn’t disagree more. This looks like a scaled down restaurant recipe to me, and what works for breakfast for hundreds doesn’t necessarily make much sense when serving six. The idea with the recipe is to make [...]

2 July 2008 | Breakfast and Brunch, The Book | 2 Comments
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175. Maple Walnut Ice Cream p.858

175. Maple Walnut Ice Cream p.858

The recipe
People asked me what I wanted for Christmas this year, and I told them that my heart’s fondest desire was an ice cream maker. Somehow this struck my extended family as hilarious. My dining companion, who had a lot to do with me getting a Kitchenaid mixer the previous Christmas, understood that I wasn’t [...]

20 June 2008 | Frozen Desserts and Sweet Sauces, The Book | 3 Comments
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165. Chocolate Macaroons p.676

165. Chocolate Macaroons p.676

I can’t find the recipe for these online, but they’re so good I’ll retype it for you lovely people.
FOR MACAROONS
1 1/3 cups (7 ounces) skinned whole almonds
3 1/2 cups confectioners’ sugar
1/3 cup unsweetened Dutch-process cocoa powder
7/8 cup egg whites (from 6 large eggs)
pinch of salt
1 tablespoon granulated sugar
FOR GANACHE FILLING
1/2 cup heavy cream
2 teaspoons whole [...]

17 May 2008 | Cookies, Bars, and Confections, The Book | 10 Comments
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157. Sicilian Meatballs p.222

157. Sicilian Meatballs p.222

I can’t find a recipe for these meatballs online, but I can’t stand to think that the internet will go without it for another day.
3/4 cup fine fresh bread crumbs from Italian bread (crusts discarded)
1/4 cup whole milk
1/2 cup (2 3/4 oz) whole almonds with skin, toasted
1 1/2 teaspoons sugar
1 pound ground beef chuck
1/2 [...]

11 April 2008 | Pasta, Noodles, and Dumplings, The Book | 3 Comments
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146. Sweet Potato Parsnip Purée p.584

146. Sweet Potato Parsnip Purée p.584

The recipe
This dish seemed like a winner, but ended up a real disappointment. I’m a fan of sweet potatoes, and I adore parsnips, so what could possibly go wrong? It’s about a simple as a recipe can get, you just simmer chunks of sweet potato and parsnip ’till they’re tender, and run them through the [...]

10 February 2008 | The Book, Vegetables | 5 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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138. Macaroni and Cheese p.223

138. Macaroni and Cheese p.223

The recipe
I haven’t eaten all that much macaroni and cheese since I graduated to shoes with laces, but most of the kids I knew, and the stoners they grew up to be, loved the stuff from the box. As a child, macaroni and cheese was just the brand neutral way of saying your mom was [...]

12 January 2008 | Pasta, Noodles, and Dumplings, The Book | 9 Comments
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