142. Oysters Rockefeller p.52

142. Oysters Rockefeller p.52

This recipe from Epicurious is similar to The Book’s version, but the linked recipe has slightly different proportions, and makes twice as much topping. I didn’t read the recipe very thoroughly, and used little Malpeque oysters for the recipe, instead of the “large” oysters the recipe called for, so I had more than enough topping.
We [...]

19 January 2008 | Hors D'Oeuvres & First Courses, The Book | Comments Off
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96. Salmon Burgers with Spinach and Ginger p.291

96. Salmon Burgers with Spinach and Ginger p.291

The recipe
I rarely make recipes from The Book for lunch, but this was an exception. I happened to be home, and to have a salmon fillet lingering in my fridge, so I decided to go for it. It wasn’t the greatest thing I’d ever tasted, but it certainly wasn’t bad. It’s a simple burger made [...]

28 September 2007 | Fish and Shellfish, The Book | 4 Comments
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76. Cilantro Walnut Filling p.420

76. Cilantro Walnut Filling p.420

The Recipe
This is the filling for Twenty-First Century Beef Wellington. The filling for Beef Wellington in the 19th and 20th centuries was a duxelles and paté de foie. It’s a very French preparation which was renamed and popularized by the British. This twenty-first century version has a lot more in common with Argentina than the [...]

17 August 2007 | Beef, Veal, Pork, and Lamb, The Book | 2 Comments
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