147. Butternut Squash, Sage, and Goat Cheese Ravioli with Hazlenut-Brown Butter Sauce p.236

147. Butternut Squash, Sage, and Goat Cheese Ravioli with Hazlenut-Brown Butter Sauce p.236

The recipe
This dish was my contender in our ongoing series of food battles. They faced off against my dining companion’s lovely beet and ricotta stuffed ravioli, which turned a vibrant fuchsia as they cooked. As is always the case with these battles, we both think we’ve won, because we’ve chosen recipes that suit our moods [...]

17 February 2008 | Pasta, Noodles, and Dumplings, The Book | 11 Comments
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102. Spaghetti with Handfuls of Herbs p.204

102. Spaghetti with Handfuls of Herbs p.204

I couldn’t find a recipe for this online, but this is more a concept than a specific set of instructions anyway. The idea is to toss spaghetti with extra virgin olive oil, butter, minced shallots, and any and all herbs growing in the garden. The pasta is then sprinkled with bread crumbs which you’ve toasted [...]

8 October 2007 | Pasta, Noodles, and Dumplings, The Book | 1 Comment
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38. Roasted Carrots and Parsnips with Herbs p.529

38. Roasted Carrots and Parsnips with Herbs p.529

the recipe
I nip, you nip, we all nip for parsnips!
I love them mashed, boiled, grilled, broiled, sauteed, and particularly roasted. They behave almost exactly like carrots, they look like carrots, they taste quite a bit like carrots, and yet… the carrot is a superstar of the vegetable world, and the poor parsnip is drinking alone [...]

11 May 2007 | The Book, Vegetables | 2 Comments
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31. Pork Chops With Sautéed Apples and Cider Cream Sauce p.480

31. Pork Chops With Sautéed Apples and Cider Cream Sauce p.480

Sorry, no recipe this time
The sautéed apples and cider cream sauce were absolute stars, but the pork chops themselves were a pretty indifferent base for this recipe. It starts with the cream sauce (shallots softened in butter, cooked together with apple cider, cider vinegar, sage, chicken stock, and heavy cream), then the chops are cooked [...]

16 April 2007 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
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4. Fish en Papillote With Tomatoes and Olives p. 302

4. Fish en Papillote With Tomatoes and Olives p. 302

the recipe
This was less than the sum of it’s parts. A lot of good things went in: a couple nice halibut fillets, tomatoes, olives, red pepper flakes, orange zest, sage, wrapped and baked in parchment. What came out looked pretty, but tasted off. The individual flavors were good, but they didn’t meld particularly well. [...]

9 March 2007 | Fish and Shellfish, The Book | 3 Comments
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2. Saltimbocca p. 456

2. Saltimbocca p. 456

The version in The Book is very similar to this one with a slightly different ingredient list. I’ll give it to you here
8 thin veal cutlets
1/8 teaspoon freshly ground black pepper
3 garlic cloves
1/4 teaspoon salt
16-24 fresh sage leaves (each about 2 1/2 to 3 inches long)
8 thin slices prosciutto (about 1/4 pound total)
1/4 cup olive [...]

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