141. Roasted Red Pepper and Eggplant Dip p.10

141. Roasted Red Pepper and Eggplant Dip p.10

The recipe
I served this dip along with the tapenade from the other day, and was similarly underwhelmed. This dip had a bland, mushy flavour, that didn’t really do much for anyone. I mentioned that the tapenade was overpowering, and this helped thin it out. Unfortunately, “dilutes tapenade” is one of the better things I have [...]

17 January 2008 | Hors D'Oeuvres & First Courses, The Book | 2 Comments
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110. Moroccan-Style Roast Cornish Hens with Vegetables p.392

110. Moroccan-Style Roast Cornish Hens with Vegetables p.392

The recipe
This was my first experiment with Cornish hens, and I think I’m in love. I watched an episode of Freaks and Geeks the other night. In one scene the mother roasts Cornish hens, and serves them to her skeptical family, who use the hens as puppets for a dance routine, and complain that they [...]

25 October 2007 | Poultry, The Book | 4 Comments
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14. Grilled Bell Peppers With Criolla Sauce p. 557

14. Grilled Bell Peppers With Criolla Sauce p. 557

the recipe
I was a big fan of this easy versatile colourful salsa. I made this one in a rustic cabin on a friend’s island in the Laurentian’s. Grilling is the perfect cooking method up there and these peppers turned out really well. Blackening them on the grill brought out loads of smoky flavours, which [...]

20 March 2007 | The Book, Vegetables | 2 Comments
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