195. Pan-Seared Filet Mignon with Merlot Sauce p.428

195. Pan-Seared Filet Mignon with Merlot Sauce p.428

Here’s the recipe for the Merlot sauce part of this dish,
This is the second time I’ve made this dish. The first was almost two years ago, when I made it for my dining companion’s birthday dinner. Part of her birthday present was that the steak would be just for her, not for The Project too. [...]

11 September 2008 | Beef, Veal, Pork, and Lamb, The Book | 9 Comments
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162. Onion Soup Gratinée p.114

162. Onion Soup Gratinée p.114

I can’t find a recipe for this soup online.
Typically onion soup is a socially acceptable excuse for sitting down to half a pound of melted cheese. Trying to maneuver those long strands of gooey cheese into ones mouth without getting it all over your front is a social bonding experience best shared with close friends. [...]

14 May 2008 | Soups, The Book | 5 Comments
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161. Beef Stock p.928

161. Beef Stock p.928

The recipe
I can’t escape the conclusion that I’m a food snob. I take satisfaction in looking down on packaged and processed foods, and I give people points for making meals from scratch, double points if the ingredients come from an ethically superior source, and triple points if they grew the food themselves. The ultimate ridiculousness [...]

7 May 2008 | Basics, The Book | 2 Comments
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110. Moroccan-Style Roast Cornish Hens with Vegetables p.392

110. Moroccan-Style Roast Cornish Hens with Vegetables p.392

The recipe
This was my first experiment with Cornish hens, and I think I’m in love. I watched an episode of Freaks and Geeks the other night. In one scene the mother roasts Cornish hens, and serves them to her skeptical family, who use the hens as puppets for a dance routine, and complain that they [...]

25 October 2007 | Poultry, The Book | 4 Comments
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101. Cassoulet de Canard p.273

101. Cassoulet de Canard p.273

The recipe
This is The Book’s definitive and official cassoulet recipe. I wrote about the Easy Cassoulet recipe a couple of months ago, which skipped steps and cut corners, but still resulted in a very delicious dinner. This adaptation of Julia’s from Mastering the Art of French Cooking takes two days, and goes out of it’s [...]

6 October 2007 | Grains and Beans, The Book | 8 Comments
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84. Persian-Syle Chicken with Walnut, Onion, and Pomegranite Sauce (Fesenjan) p.372

84. Persian-Syle Chicken with Walnut, Onion, and Pomegranite Sauce (Fesenjan) p.372

No recipe for this one.
This is a quick chicken stew, made with pomegranate, onions, walnuts, cinnamon, tomato, lemon juice, and molasses. That’s a lot of big bold individualistic flavours in one dish. Apparently this dish is traditionally made with duck instead of chicken. There may have been a very good reason for that. Duck has [...]

31 August 2007 | Poultry, The Book | 8 Comments
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64. Coq au Vin p.368

64. Coq au Vin p.368

No recipe for this one.
Coq au Vin is such a classic it’s practically drowning in preconception and expectation. This recipe doesn’t throw any wild experiments or out of the play book ingredients in, but it tries to simplify the process a bit too much. The biggest twist in this recipe is that it calls for [...]

28 July 2007 | Poultry, The Book | Comments Off
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55. Riesling Braised Sauerkraut and Apples p.575

55. Riesling Braised Sauerkraut and Apples p.575

The Recipe
This is kind of a funny recipe. It takes the “and the kitchen sink” approach toward sauerkraut. This version starts with packaged sauerkraut, then braises is with two kinds of apples, onions, shallots, slab bacon, Riesling, chicken stock, thyme, juniper berries, and a bay leaf. It was already getting a bit busy flavour-wise at [...]

18 July 2007 | The Book, Vegetables | Comments Off
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