201. Caesar Salad p.136

201. Caesar Salad p.136

I can’t find the recipe online.
Caesar salad is pretty much always good. The only way to really truly mess it up is to use wilted, or flavorless lettuce. I’ve seen it done, I had a chicken Caesar at a Boston Pizza that was an insult to the whole concept of food, but generally they’re a [...]

17 January 2009 | Salads, The Book | 4 Comments
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170. Tomato, Garlic, and Potato Frittata p.632

170. Tomato, Garlic, and Potato Frittata p.632

The recipe
The Book’s blurb before the recipe suggests that this dish is equally good as a breakfast dish, or for dinner. I’m not convinced that it belongs in the breakfast section at all. I wanted to make a fritatta as a simple way of doing eggs for a crowd, but this dish is actually more [...]

2 June 2008 | Breakfast and Brunch, The Book | 4 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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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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131. Pesto p.889

131. Pesto p.889

The recipe
I’m so happy I made this pesto. I went up to the market, and paid a nice lady twelve dollars for an enormous bucket full of perfectly fresh and amazingly fragrant basil. I got my bounty home and I was ready to go into industrial pesto production mode. Unfortunately I’d forgotten that a bushel [...]

12 December 2007 | Sauces and Salsas, The Book | 5 Comments
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130. Pasta with Tomato and Basil p.206

130. Pasta with Tomato and Basil p.206

Unfortunately there’s no recipe for this one.
This is a recipe for September. It has only a few ingredients, and they’re available year round, but the rest of the year it’ll be a pale imitation of itself. This incredibly simple pasta sauce starts with browning garlic slices in olive oil, then adding chopped tomatoes and basil [...]

10 December 2007 | Pasta, Noodles, and Dumplings, The Book | 4 Comments
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100. Creamy Parmesan Polenta p.265

100. Creamy Parmesan Polenta p.265

No recipe for this one, but the proportions are the same as the Basic Polenta recipe, with butter and Parmigiano-Reggiano stirred in at the end.
I’m not really clear on why this recipe needed to be a recipe at all, it could easily have been some optional additions at the bottom of the Basic Polenta recipe. [...]

4 October 2007 | Grains and Beans, The Book | Comments Off
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94. Roasted Garlic Pea-Purée on Sourdough Croûtes p.35

94. Roasted Garlic Pea-Purée on Sourdough Croûtes p.35

The recipe
The next couple of appetizers were a co-production with my sister for a family party. These seemed to appeal to the adults, but the kids were a bit put off by the green mush. I tried some of the leftovers out on a friend’s three year old, but the baguette croûtes were too tough [...]

26 September 2007 | Hors D'Oeuvres & First Courses, The Book | 3 Comments
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51. Spaghetti Alla Carbonara p.221

51. Spaghetti Alla Carbonara p.221

The recipe
This was delicious, but then anything with this much cheese and pancetta had better be. I didn’t have the heart to go out and find guaniciale (unsmoked cured hog jowl), maybe that makes me less hard core that I should be, but the pancetta worked wonderfully. This was very easy to prepare. The [...]

13 July 2007 | Pasta, Noodles, and Dumplings, The Book | 8 Comments
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28. Rustic Garlic Soup p.94

28. Rustic Garlic Soup p.94

Sorry, no recipe this time.
This is an Italian soup called aquacotta or “cooked water”, because it comes together from nothing special. It starts with a garlic broth (water, garlic, thyme, bay leaf, and salt) which is forced through a sieve, and slowly added to a mixture of egg yolks, parmigiano-reggiano, and olive oil. Add pepper, [...]

12 April 2007 | Soups, The Book | Comments Off
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