180. Seared Salmon with Balsamic Glaze p.290

180. Seared Salmon with Balsamic Glaze p.290

The recipe
Jacques Pépin said it best, if you’re going to fry fish, try to do it at the neighbours’ house. I was working from home the day I made this dish, and my dining companion wasn’t getting back until 9 pm so I decided to make fish for lunch. As regular readers know she’s not [...]

9 July 2008 | Fish and Shellfish, The Book | 7 Comments
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179. Lemon Garlic Lamb Chops with Yogurt Sauce p.504

179. Lemon Garlic Lamb Chops with Yogurt Sauce p.504

The recipe
The world is clearly changing, and The Book is starting to get a little bit dated. It’s only 4 years old, but a few things have changed in that time. I mostly notice it with specialty ingredients, which The Book suggests I’ll have to get by mail-order, but that are available at my local [...]

8 July 2008 | Beef, Veal, Pork, and Lamb, The Book | Comments Off
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178. French Pea Soup – Potage-Saint-Germain p.96

178. French Pea Soup - Potage-Saint-Germain p.96

The recipe
I was really excited to try this soup. I went looking for a pea soup recipe in The Book, expecting to find a hearty split pea version with ham hocks, instead I got this spring vegetable centric Potage-Saint-Germain. It wasn’t really what I was looking for that night, and the idea of mint in [...]

6 July 2008 | Soups, The Book | 5 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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129. Posole: Pork and Hominy Stew p.486

129. Posole: Pork and Hominy Stew p.486

Epicurious doesn’t have a recipe for this one, but one of the posole recipes I found on there looks great, and might address some of my concerns with this dish.
I was really excited to make this. My dining companion came home raving about the posole at Le Jolifou, a great Montreal restaurant which specializes in [...]

7 December 2007 | Beef, Veal, Pork, and Lamb, The Book | 7 Comments
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90. Chicken in Pumpkin Seed Sauce p.360

90. Chicken in Pumpkin Seed Sauce p.360

No recipe for this one.
I had a very mixed reaction to this dish. I made it for friends along with some of the other recipes listed under Mexican in the index. It makes a good deal of food, and we weren’t able to eat it all. On the night of the party I had the [...]

9 September 2007 | Poultry, The Book | 2 Comments
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25. Skirt Steak Fajitas With Lime and Black Pepper p.430

25. Skirt Steak Fajitas With Lime and Black Pepper p.430

the recipe
As the title suggests these were extremely minimalist fajitas. Just grilled steak seasoned with lime juice and pepper. They are then served with grilled onions tossed with balsamic, and wrapped in tortillas with a a bit of fresh cilantro, salsa, and lime. I grilled some bell peppers along with the onions. The more Tex-Mex [...]

9 April 2007 | Beef, Veal, Pork, and Lamb, The Book | 2 Comments
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15. Grilled Porterhouse Steak p.434

15. Grilled Porterhouse Steak p.434

Very similar to this recipe
This recipe has four ingredients. A big porterhouse, cracked peppers, salt, and fire. This is manly steak grilling time, the opportunity to show off your grilling kung-fu. You just dropped a bundle on these steaks and they are now in your hands. Don’t mess up.
I find grilling steak a bit intimidating, [...]

25 March 2007 | Beef, Veal, Pork, and Lamb, The Book | 7 Comments
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