112. Portugese Kale Soup with Chorizo (Caldo Verde) p.109

112. Portugese Kale Soup with Chorizo (Caldo Verde) p.109

The recipe on epicurious calls this Tuscan kale soup. Tuscany and Portugal aren’t next door to one another, and their food traditions aren’t all that similar, but I’m willing to forgive The Book. In exchange I’ll ask you to forgive me for not using kale at all. Normally my grocery store is overflowing with kale [...]

28 October 2007 | Soups, The Book | 6 Comments
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50. Winter Vegetables With Horseradish Dill Butter p.526

50. Winter Vegetables With Horseradish Dill Butter p.526

This version of the recipe makes three times as much as The Book’s, and recommends steaming the veggies for two thirds of the time.
Parsnips, turnips, and Brussels sprouts, horseradish, and dill all in one recipe? My goodness gracious, it’s almost too good to be true. The parsnips, turnips and Brussels sprouts are steamed together, while [...]

11 July 2007 | The Book, Vegetables | 6 Comments
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30. Buttermilk Mashed Potatoes with Caramelized Shallots p.559

30. Buttermilk Mashed Potatoes with Caramelized Shallots p.559

the recipe
These were nice potatoes, not spectacular, but good. These were part of the same meal as the pork chops, so I I was scaling this recipe up too. I’m not always a fan of stuff in mashed potatoes, I do like a little roasted garlic, but people can go too far with cheese, bacon, [...]

14 April 2007 | The Book, Vegetables | 2 Comments
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7. Colombian Chicken, Corn, and Potato Stew p. 370

7. Colombian Chicken, Corn, and Potato Stew p. 370

the recipe
This is a stew is thick and rich. I made it in the middle of July. What was I thinking? It may have gone something like:
me: I feel like chicken.
ME: But it’s hot out, and your apartment is already 35 degrees.
me: Don’t people in hot countries eat chicken?
ME: You’re right, it’s hot in Columbia… [...]

11 March 2007 | Poultry, The Book | Comments Off
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5. Roasted French Fries p. 568

5. Roasted French Fries p. 568

Epicurious doesn’t have a recipe to link to for this one. But since this is hardly a recipe at all we won’t worry too much. I cut three large baking potatoes (skins on) into wedges about 1/3 of an inch wide, tossed with vegetable oil, salt, and pepper and transfered them to a baking sheet. [...]

9 March 2007 | The Book, Vegetables | 4 Comments
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