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 [...]
103. Grilled Pork Tenderloin with Mojo Sauce p.476
The recipe
I chose this recipe because it was over 30 degrees, humid, and didn’t look like it was going to cool down overnight. We had dinner late because we couldn’t stand the thought of eating until the relative cool of the evening. This tenderloin fit the bill for a light dish that wouldn’t heat up [...]
91. Smoky Black Beans p.267
The recipe
I was happy to find this recipe in The Book. I make my own version often enough because it requires no though, hardly any effort, and costs pennies per serving. I am not a great planner, and I rarely have the wherewithal to think through tomorrow’s dinner and get beans soaking the night before. [...]
41. Orange-Poppy Seed Cake p.706
Sorry, no recipe.
I made this cake for a friend’s birthday party. The best way I can describe it is as a brunchy coffee-cake dressed up for dinner. During the day it works down at the espresso shack as that cute poppy seed loaf in the counter. It’s moist and rich with sour cream, and has [...]
