94. Roasted Garlic Pea-Purée on Sourdough Croûtes p.35

94. Roasted Garlic Pea-Purée on Sourdough Croûtes p.35

The recipe
The next couple of appetizers were a co-production with my sister for a family party. These seemed to appeal to the adults, but the kids were a bit put off by the green mush. I tried some of the leftovers out on a friend’s three year old, but the baguette croûtes were too tough [...]

26 September 2007 | Hors D'Oeuvres & First Courses, The Book | 3 Comments
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67. Roasted Pumpkin Seeds p.5

67. Roasted Pumpkin Seeds p.5

The recipe is just like this one from Epicurious, except that The Book gives proportions for the ingredients. I think the Epicurious version is more honest. This is barely even a recipe. Toast pumpkin seeds in a dry skillet ’till they’re browned and smell good, toss with olive oil and sea salt. That’s it.
Despite it’s [...]

30 July 2007 | Hors D'Oeuvres & First Courses, The Book | Comments Off
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57. Onion Parmesan Toasts p.34

57. Onion Parmesan Toasts p.34

The recipe
These were remarkably simple little appetizers with some old school flair. It falls into the ancient and proud “stuff on toast” camp of appetizers. The secret to this style of appetizers is to give something either healthy or expensive prime billing in the name, but to make absolutely sure that most of your on-toast [...]

21 July 2007 | Hors D'Oeuvres & First Courses, The Book | 2 Comments
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28. Rustic Garlic Soup p.94

28. Rustic Garlic Soup p.94

Sorry, no recipe this time.
This is an Italian soup called aquacotta or “cooked water”, because it comes together from nothing special. It starts with a garlic broth (water, garlic, thyme, bay leaf, and salt) which is forced through a sieve, and slowly added to a mixture of egg yolks, parmigiano-reggiano, and olive oil. Add pepper, [...]

12 April 2007 | Soups, The Book | Comments Off
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22. Pita Toasts p. 7

22. Pita Toasts p. 7

the recipe
A recipe for toast. A recipe… for toast. Well, super simple basics like this will sure help me get through the book faster. Or at least compensate for some of the marathon recipes yet to come. These were the recommended accompaniment for Olive and Eggplant Spread. They worked perfectly well, nice crisp pitas able [...]

2 April 2007 | Hors D'Oeuvres & First Courses, The Book | Comments Off
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3. Garlic Bread p.606

3. Garlic Bread p.606

the recipe
Ahh Garlic bread, the ubiquitous starchy accompaniment to a big plate of my mom’s pasta. Weren’t the fat phobic carb happy 80’s a good time? So this is fairly idiot proof: apply garlic butter to bread, bake in tinfoil till warmed through, open tinfoil package to crisp up bread. Who could screw [...]

8 March 2007 | Breads and Crackers, The Book | 3 Comments
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