89. Fresh Tomato Salsa p.896

89. Fresh Tomato Salsa p.896

The recipe
I’m pleased to inaugurate the Sauces and Salsas section of The Book with this recipe. This tomato salsa is about as minimalist as salsa can be. It focuses on clean flavours, but left me wishing for a bit more complexity. It’s comprised of diced plum tomatoes, white onion, serrano chiles, cilantro, salt, and water. [...]

5 September 2007 | Sauces and Salsas, The Book | 5 Comments
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81. Spaghetti Squash with Moroccan Spices p.581

81. Spaghetti Squash with Moroccan Spices p.581

The recipe
This recipe was extremely simple, and as far I’ve seen is the only recipe in The Book that calls for the use of a microwave. Basically a spaghetti squash is microwaved, the strands are pulled out and tossed with a compound butter made with garlic, cumin, coriander, cayenne, and salt. Top with a bit [...]

29 August 2007 | The Book, Vegetables | 3 Comments
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26. Guacamole p.9

26. Guacamole p.9

No linked recipe this time, but this one is so simple I don’t mind retyping it.
4 ripe California avocados, halved, pitted, and peeled
1/2 cup finely chopped white onion
3-4 serrano chiles, minced including seeds
2 1/2 tablespoons fresh lime juice, or to taste
1 1/4 teaspoons kosher salt, or to taste
Combine ingredients in a bowl, mash with a [...]

10 April 2007 | Hors D'Oeuvres & First Courses, The Book | 12 Comments
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25. Skirt Steak Fajitas With Lime and Black Pepper p.430

25. Skirt Steak Fajitas With Lime and Black Pepper p.430

the recipe
As the title suggests these were extremely minimalist fajitas. Just grilled steak seasoned with lime juice and pepper. They are then served with grilled onions tossed with balsamic, and wrapped in tortillas with a a bit of fresh cilantro, salsa, and lime. I grilled some bell peppers along with the onions. The more Tex-Mex [...]

9 April 2007 | Beef, Veal, Pork, and Lamb, The Book | 2 Comments
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