Here’s a very simple and quite cool looking preparation for acorn squash. All you do is mix bread crumbs, thyme, salt, and pepper in a bowl. Melt butter in another bowl, and dip slices of acorn squash first into the butter, then coat with the bread crumb mixture. You then bake the squash slices [...]
I grew up on boeuf bourguignon, we could be guaranteed to have it at least once a month during the winter. Since a braised dish like this is better a day or two after it’s cooked, my mom would usually make it on a Sunday, and it would sit on the chilly garage floor [...]
I can’t find a recipe for this soup online.
Typically onion soup is a socially acceptable excuse for sitting down to half a pound of melted cheese. Trying to maneuver those long strands of gooey cheese into ones mouth without getting it all over your front is a social bonding experience best shared with close friends. [...]
I can’t escape the conclusion that I’m a food snob. I take satisfaction in looking down on packaged and processed foods, and I give people points for making meals from scratch, double points if the ingredients come from an ethically superior source, and triple points if they grew the food themselves. The ultimate ridiculousness [...]
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, [...]
I had so much fun making and presenting this, that even if it been inedible, it would have been worth it. Luckily, it tasted quite good. I absolutely knew that I needed an occasion to serve this dish. In honour of the aspic coated days of yore we organized a retro-potluck extravaganza. People brought [...]
The recipe from Epicurious is similar to The Book’s version, but only makes half as much.
I made these for my dining companion’s parents, who came for a surprise visit. The last time I cooked for them the pyrex pan I had my gravy in exploded, so I was a bit nervous about this dinner. We [...]
I couldn’t find a recipe for this online, but this is more a concept than a specific set of instructions anyway. The idea is to toss spaghetti with extra virgin olive oil, butter, minced shallots, and any and all herbs growing in the garden. The pasta is then sprinkled with bread crumbs which you’ve toasted [...]
This is The Book’s definitive and official cassoulet recipe. I wrote about the Easy Cassoulet recipe a couple of months ago, which skipped steps and cut corners, but still resulted in a very delicious dinner. This adaptation of Julia’s from Mastering the Art of French Cooking takes two days, and goes out of it’s [...]
No recipe this time.
This was a fairly successful and simple recipe. It’s real comfort food, chicken in a creamy mushroom sauce served with noodles. Like most comfort food it’s fatty and a bit bland. The preparation was as simple as you could wish for. Break a chicken down into serving size pieces, and brown them [...]