163. Grilled Tuna with Warm White Bean Salad p.299

163. Grilled Tuna with Warm White Bean Salad p.299

The recipe in the book is similar to this one on Epicurious, except that the book calls for larger (6 oz) tuna steaks.
This dish was a triumph. As I’ve mentioned before my dining companion isn’t a fan of fish, and the book has 95 Fish and Shellfish recipes for us to get through. While she’s [...]

14 May 2008 | Fish and Shellfish, The Book | 2 Comments
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158. Perciatelli with Sausage Ragù and Meatballs p.222

158. Perciatelli with Sausage Ragù and Meatballs p.222

I can’t find the recipe for this one online, but you can easily fake it. Last time I gave you the recipe for the life changingly good meatballs used in this recipe and they’re by far the most important part.
I mentioned that I’d be putting those meatballs up against one of the boys’ version [...]

15 April 2008 | Pasta, Noodles, and Dumplings, The Book | 4 Comments
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93. Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic p.502

93. Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic p.502

The recipe
Spring lamb simply prepared is one of the best rewards I can think of for having suffered through a long winter. Spring lamb comes from a younger animal than lamb without an adjective. Generally spring lamb is 3-5 months old, but it can be called lamb right up until a year old. As [...]

16 September 2007 | Beef, Veal, Pork, and Lamb, The Book | 1 Comment
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16. Grilled Asparagus p.521

16. Grilled Asparagus p.521

the recipe
This was the essence of restraint. One of my big problems with the vegetable recipes in the book is that they tend to go too far and try to do too much. In the process they can lose their way and end up detract from the original flavours of the vegetables. I think you [...]

25 March 2007 | The Book, Vegetables | 1 Comment
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10. Asparagus With Tarragon Sherry Vinaigrette p.520

10. Asparagus With Tarragon Sherry Vinaigrette p.520

the recipe
This turned out quite well. I served it with steak Diane and brown-buttered corn with basil. Here the asparagus is steamed and then shocked in ice water before tossing with the vinaigrette. I usually boil my asparagus, but steaming worked very well. The recipe calls for a hard boiled egg to be passed through [...]

14 March 2007 | The Book, Vegetables | 1 Comment
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