156. Dry-Cooked String Beans p.523

156. Dry-Cooked String Beans p.523

I couldn’t find a recipe for this one online.
I was in a frying mood the night I made these beans and the onion rings. The combination of a fried appetizer, and a fried main course was just a little too much. This stir fry was more than greasy enough all by itself.
In this dish trimmed [...]

9 April 2008 | The Book, Vegetables | 7 Comments
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139. “La Brea Tar Pit” Chicken Wings p.55

139. "La Brea Tar Pit" Chicken Wings p.55

The recipe
I’m really ambivalent about this recipe. My wings were delicious, but the recipe is horrible. Basically you combine soy, red wine, sugar, and ginger and bring it to a boil, then pour it over chicken wings in a roasting pan and bake at 400 for 45 minutes, flip them, and cook for another hour-ish. [...]

13 January 2008 | Hors D'Oeuvres & First Courses, The Book | 5 Comments
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136. Mushroom Barley Soup p.113

136. Mushroom Barley Soup p.113

The recipe
This soup suffers from a serious branding issue. If it had been billed as barely soupy barley stew, with extra barley, some carrots, and hardly any mushrooms at all, I would have known what I was getting into. The blurb for the recipe talks about all the contrasting mushroom flavours and blah blah blah, [...]

7 January 2008 | Soups, The Book | 1 Comment
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85. Bok Choy with Soy Sauce and Butter p.524

85. Bok Choy with Soy Sauce and Butter p.524

The recipe
This is about as simple as side dishes get. Just fry up some bok choy, toss on a mixture of water, soy, oyster sauce, and butter, cook for a minute or two, then eat. I prefer baby bok choy to the gargantuan full grown versions. They don’t taste much different, but I like the [...]

1 September 2007 | The Book, Vegetables | Comments Off
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