151. Deviled Eggs p.27

151. Deviled Eggs p.27

The recipe
The next few recipes are from a cocktail party we held in honour of a friend’s thesis defense. We invited her to celebrate her accomplishment, and be called Doctor a lot, at an intimate soirée at our place. I was planning a menu around her favourite dishes, and counting on eight to ten people. [...]

19 March 2008 | Hors D'Oeuvres & First Courses, The Book | 3 Comments
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133. Poached Salmon in Aspic p.318

133. Poached Salmon in Aspic p.318

The recipe
I had so much fun making and presenting this, that even if it been inedible, it would have been worth it. Luckily, it tasted quite good. I absolutely knew that I needed an occasion to serve this dish. In honour of the aspic coated days of yore we organized a retro-potluck extravaganza. People brought [...]

20 December 2007 | Fish and Shellfish, The Book | 4 Comments
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71. Baked Cheddar Olives p.28

71. Baked Cheddar Olives p.28

The recipe
I should have planned an old-timey supper from The Book instead of doing them all separately. There are some great retro recipes in here, and as some of you may have guessed I’m a sucker for dishes that recall church suppers of a bygone era. Here pimento stuffed olives are wrapped in a buttery [...]

6 August 2007 | Hors D'Oeuvres & First Courses, The Book | Comments Off
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63. Cheese Fondue p.72

63. Cheese Fondue p.72

the recipe
My God I love fondue. Everything about it is good. Incredibly rich gooey cheese swaddling a crunchy bite of bakery fresh baguette, what could be better than that? It’s an easy to prepare and casual meal, that’s inherently social and fun. It’s horrible for you, which makes it even better to share with close [...]

27 July 2007 | Hors D'Oeuvres & First Courses, The Book | 3 Comments
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57. Onion Parmesan Toasts p.34

57. Onion Parmesan Toasts p.34

The recipe
These were remarkably simple little appetizers with some old school flair. It falls into the ancient and proud “stuff on toast” camp of appetizers. The secret to this style of appetizers is to give something either healthy or expensive prime billing in the name, but to make absolutely sure that most of your on-toast [...]

21 July 2007 | Hors D'Oeuvres & First Courses, The Book | 2 Comments
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