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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188. Crisp Sautéed Cabbage with Caraway p.527

188. Crisp Sautéed Cabbage with Caraway p.527

The recipe does not appear to appear online
You know how it goes. You get ambitious and decide to make coleslaw for that barbecue you’re hosting, and think that you should buy a big cabbage because so many are coming to this to-do. You get home and start slicing the cabbage only to discover that half [...]

29 August 2008 | The Book, Vegetables | 5 Comments
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186. Lillie’s North Carolina Chopped Barbecue p.479

186. Lillie's North Carolina Chopped Barbecue p.479

I can’t find a copy of this recipe online.
Barbecue is one of those things I would dearly love to know a whole lot more about. But living in Montreal means that I’m unlikely to stumble across BBQ competitions, and there are very few pit masters looking to take on an apprentice. My lack of a [...]

29 August 2008 | Beef, Veal, Pork, and Lamb, The Book | 4 Comments
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159. Duck Legs and Carrots p.398

159. Duck Legs and Carrots p.398

The recipe is from Fergus “Nose To Tail” Henderson’s London restaurant, St. John.
My dining companion and I adore duck, and eat it often, so a new preparation is always exciting for us. I really like the thinking behind this recipe. It takes an underused part of the duck, and brings out its absolute best. Incidentally [...]

18 April 2008 | Poultry, The Book | 2 Comments
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158. Perciatelli with Sausage Ragù and Meatballs p.222

158. Perciatelli with Sausage Ragù and Meatballs p.222

I can’t find the recipe for this one online, but you can easily fake it. Last time I gave you the recipe for the life changingly good meatballs used in this recipe and they’re by far the most important part.
I mentioned that I’d be putting those meatballs up against one of the boys’ version [...]

15 April 2008 | Pasta, Noodles, and Dumplings, The Book | 4 Comments
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152. Herbed Lima Bean Hummus p.15

152. Herbed Lima Bean Hummus p.15

The recipe
Hummus is a staple of my diet, and although I rarely make them, I quite like lima beans, so, I figured this lima bean hummus was a good bet. I’ve been doing some serious damage to the bean spreads in the book, and this was one of the last ones that really appealed to [...]

29 March 2008 | Hors D'Oeuvres & First Courses, The Book | 3 Comments
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149. Chicken Long Rice p.247

149. Chicken Long Rice p.247

The recipe
The Book is at it again. I’m beginning to understand that when the blurb before the recipe mentions comfort food, I’m in for a boring dinner. This time it’s comfort food, Hawaiian style.
I’ve just started to get to know Hawaiian food through a few of the recipes in The Book. I don’t have a [...]

8 March 2008 | Pasta, Noodles, and Dumplings, The Book | 8 Comments
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147. Butternut Squash, Sage, and Goat Cheese Ravioli with Hazlenut-Brown Butter Sauce p.236

147. Butternut Squash, Sage, and Goat Cheese Ravioli with Hazlenut-Brown Butter Sauce p.236

The recipe
This dish was my contender in our ongoing series of food battles. They faced off against my dining companion’s lovely beet and ricotta stuffed ravioli, which turned a vibrant fuchsia as they cooked. As is always the case with these battles, we both think we’ve won, because we’ve chosen recipes that suit our moods [...]

17 February 2008 | Pasta, Noodles, and Dumplings, The Book | 11 Comments
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145. Cider Braised Pork Shoulder with Caramelized Onions p.476

145. Cider Braised Pork Shoulder with Caramelized Onions p.476

The recipe
I love to braise. It’s almost worth suffering through the interminable and bitter winter of Montreal to do it. Of course you could braise all year round if you really wanted to, but somehow simmering meat for hours in the middle of July just doesn’t sound like a good idea. Braised meats are delicious, [...]

7 February 2008 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
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137. Ratatouille p.586

137. Ratatouille p.586

The recipe
Everyone, or at least everyone who cares about food, has a stockpile of formative food memories, often centred on parents and grandparents doing things the way they’d always been done, or traveling experiences where the zeitgeist of your food universe is overturned by a brand new culture. The list of culinary luminaries who trace [...]

7 January 2008 | The Book, Vegetables | 1 Comment
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