135. Green Mayonnaise p.887

135. Green Mayonnaise p.887

The recipe
This mayo is meant to accompany the Poached Salmon in Aspic. I wasn’t quite sure why an aspic covered fish, served with aspic on the side, needed a mayonnaise as well. My guests didn’t eat much of this mayo with the salmon, possibly because I didn’t make it obvious enough that they were meant [...]

24 December 2007 | Sauces and Salsas, The Book | 2 Comments
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104. Beef Tenderloin with Cornichon Tarragon Sauce p.416

104. Beef Tenderloin with Cornichon Tarragon Sauce p.416

The recipe
Some good friends were coming to dinner, and I wanted to make something a bit special. When I’m looking for dishes suitable for an occasion, beef tenderloin is frequently at the top of that list. I had frozen part of the tenderloin I used for the Twenty-First-Century Beef Wellington so it was an easy [...]

18 October 2007 | Beef, Veal, Pork, and Lamb, The Book | 2 Comments
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92. Baked Eggs and Mushrooms in Ham Cups p.634

92. Baked Eggs and Mushrooms in Ham Cups p.634

The recipe
The eggs are really pretty, taste great, and come in manageable individual sized portions. It’s not really practical to do fried eggs for a crowd, you end up spending all your time at the stove, and the toast gets cold. The solution is often scrambled, or poached eggs. Scrambled are nice, but a bit [...]

15 September 2007 | Breakfast and Brunch, The Book | 5 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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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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