154. Chocolate Sour Cream Frosting p.726
The recipe
As I mentioned yesterday I’m not a huge fan of icing on cakes. As a result, my icing skills suck. I’m far more likely to bake a cake, and sprinkle it with powdered sugar, or cocoa than make icing. If I do decide to top a cake, I prefer to use flavoured whipped cream. [...]
153. Golden Cake with Chocolate-Sour Cream Frosting p.725
The recipe
This cake and its frosting are separate recipes, so I’ll only be tackling the cake in this post. That’s fine by me. I’m sure I’ve mentioned that I’m not really a frosting person. For me, the icing is just getting in the way of the cake. There are icings I like more (buttercream) and [...]
144. Coffee Coffee Cake with Espresso Glaze p.644
The recipe
I brought this cake to a brunch at a friend’s last spring. I’m going to have a difficult time giving it a fair rating, because I had horrible seasonal allergies and couldn’t taste anything. I barely remember the brunch, and had to leave after about an hour. My head was so muddled that I’d [...]
128. Streusel-Sour Cream Coffee Cakes p.645
Unfortunately there’s no recipe online.
The Book has a deep and abiding affection for streusel-toppings. I suspect that if the cooks at the Gourmet test kitchen leave their batter alone for too long, they’ll find that Ruth Reichl has snuck in and covered it in streusel. I don’t particularly have anything against streusel toppings, they add [...]
122. Smoked Salmon Mousse with Salmon Roe and Crudités p.19
The recipe
I was really looking forward to this recipe, but I didn’t expect to like it at all. I’ve never had a salmon mousse before, and it has a certain reputation. Pop culture uses it to indicate that a character is out of touch, horribly backwards, or disturbingly gross. I suspect many people can’t [...]
109. Strawberry Shortcake p.813
The recipe is a variation on this one from epicurious. The main difference is that the linked recipe uses buttermilk biscuits, while The Book calls for the cream biscuits I wrote about the other day.
It starts with three pints of strawberries, hulled and quartered. This is the kind of recipe instruction that I consistently underestimate. [...]
86. Roasted Striped Bass with Chive and Sour Cream Sauce p.305
The recipe. The Book doesn’t call for garlic chive sprouts though.
Finally fish! That one lonely fish dish has been an embarrassment for too long. I hated looking at the stats page and seeing the Fish and Shellfish section averaging just one mushroom. This was a much better dish, and I’m delighted to add it.
The [...]
77. Twenty-First-Century Beef Wellington p.418
The recipe
There’s not much left to say about this dish. I’ve described it pretty thoroughly in the posts for Cilantro Walnut Filling and the Sour Cream Pastry Dough . Those two recipes are the main ingredients for the final Beef Wellington recipe. A nice big beef tenderloin seasoned with salt and pepper is thoroughly [...]
75. Sour Cream Pastry Dough p.419
The recipe
This is the crust for Twenty-First Century Beef Wellington. It’s folded over a browned beef tenderloin, covered in Cilantro Walnut Filling, and baked. It’s a very simple dough, made with flour, butter, sour cream and a dash of salt. It’s brought together, then smeared to distribute the fat, and chilled for a couple of [...]
74. Lemon Coleslaw p.193
The recipe
This coleslaw is meant to be served as part of Shredded Pork and Lemon Coelsaw Sandwiches (p.192). I made the slaw on it’s own though. This dish is found in the Sandwiches and Pizzas section of The Book, and this is the first recipe I’ve done from that section. So, let’s open Sandwiches and [...]
