143. Fried Oysters Rémoulade p.329

143. Fried Oysters Rémoulade p.329

The instructions for the oyster’s don’t appear online, but the rémoualde is the same one used in this recipe.
I tried a fried oyster for the first time about six months ago at a very posh restaurant. It was brought out as an unexpected treat between courses, and served with a fiery salsa. It had a [...]

28 January 2008 | Fish and Shellfish, The Book | 3 Comments
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43. Rabbit With Mustard Sauce p.408

43. Rabbit With Mustard Sauce p.408

The recipe is very similar to this Epicurious version. Except that both Dijon and Whole grain mustard are used, and 2/3 cups shallots are browned in the pan before deglazing the fond.
Rabbit with… wait for it…. wait for it…. mustard sauce! yawn. It’s good, don’t get me wrong. But it seems like people hardly eat [...]

23 June 2007 | Poultry, The Book | 7 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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8. Steak Diane p. 427

8. Steak Diane p. 427

I can’t find a recipe to link to, and that’s a real shame. This dish was a knockout. The classic version uses tenderloin, here The Book calls for much more affordable sirloins. The steaks were flavourful and ended up fillet mignon tender after a pummeling with an empty wine bottle. The steaks were seasoned [...]

12 March 2007 | Beef, Veal, Pork, and Lamb, The Book | 2 Comments
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