176. Apple Raisin Cake p.704

176. Apple Raisin Cake p.704

The recipe
I’m really trying to work on my hosting skills these days. I love to have friends over, and I love to cook for them. Unfortunately that often means that we don’t spend a lot of time together once they arrive. I’m pretty rotten about sharing kitchen space, or involving others in the cooking process. [...]

22 June 2008 | Cakes, The Book | 4 Comments
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150. Pumpkin Apple Bread p.599

150. Pumpkin Apple Bread p.599

The recipe courtesy of The Amateur Gourmet
A loaf is a dangerous thing. It hardly ever occurs to me to bake up some banana bread, or a lemon loaf. If you asked me to name my favourite desserts, no loaf would make the list. I don’t think about them, or go out of my way to [...]

12 March 2008 | Breads and Crackers, The Book | Comments Off
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33. Creamed Turnips p.588

33. Creamed Turnips p.588

the recipe
Turnips are among the most maligned and under appreciated vegetables out there. They’re right up there with Lima beans and Brussels sprouts. Some day I’ll open a restaurant serving nothing but childhood nightmare vegetables, as far as I can tell I love them all.
Turnips have got a wonderful bite to them, and should be [...]

20 April 2007 | The Book, Vegetables | 7 Comments
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19. Gougères p. 33

19. Gougères p. 33

very much like this recipe, except The Book omits the dill seeds, and adds two tablespoons of grated Parmigiano-Reggiano, and one teaspoon of nutmeg.
This one went quite well. They were fluffy and airy without being greasy. The cheese flavours were definitely there, but not overwhelming. The nutmeg was a nice touch.
Making them was quick and [...]

28 March 2007 | Hors D'Oeuvres & First Courses, The Book | 10 Comments
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12. Lamb Tagine With Prunes Apricots and Vegetables p. 510

12. Lamb Tagine With Prunes Apricots and Vegetables p. 510

the recipe
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 [...]

17 March 2007 | Beef, Veal, Pork, and Lamb, The Book | Comments Off
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