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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45. Hummus with toasted pine nuts, cumin seeds, and parsely oil p.14

45. Hummus with toasted pine nuts, cumin seeds, and parsely oil p.14

The recipe
I made this for one of The Boys going away parties. He’d just finished his Ph.D. and was heading off to a very fancy post doc in the states. I was throwing a party in his honor, and I wanted to make things he would like. I think I did alright in pleasing him, [...]

2 July 2007 | Hors D'Oeuvres & First Courses, The Book | 5 Comments
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42. Pan-Browned Brussels Sprouts p.526

42. Pan-Browned Brussels Sprouts p.526

the recipe
A while back I mentioned that I’d think about opening a restaurant that specializes in helping adults overcome their childhood food traumas. Brussels sprouts will feature prominently on the menu. This preparation is the perfect reintroduction to this maligned vegetable. Boiled or steamed they can be fairly one-note bitter, and overcooked they have that [...]

22 June 2007 | The Book, Vegetables | 5 Comments
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