170. Tomato, Garlic, and Potato Frittata p.632

170. Tomato, Garlic, and Potato Frittata p.632

The recipe
The Book’s blurb before the recipe suggests that this dish is equally good as a breakfast dish, or for dinner. I’m not convinced that it belongs in the breakfast section at all. I wanted to make a fritatta as a simple way of doing eggs for a crowd, but this dish is actually more [...]

2 June 2008 | Breakfast and Brunch, The Book | 4 Comments
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129. Posole: Pork and Hominy Stew p.486

129. Posole: Pork and Hominy Stew p.486

Epicurious doesn’t have a recipe for this one, but one of the posole recipes I found on there looks great, and might address some of my concerns with this dish.
I was really excited to make this. My dining companion came home raving about the posole at Le Jolifou, a great Montreal restaurant which specializes in [...]

7 December 2007 | Beef, Veal, Pork, and Lamb, The Book | 7 Comments
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119. Turkey Wraps with Chipotle Mayonnaise p.189

119. Turkey Wraps with Chipotle Mayonnaise p.189

I can’t find an online version of this recipe, but it was good enough to earn a 5 mushroom ratings so I’ll give it to you here.
FOR PICKLED ONION
1 red onion (6 ounces), sliced crosswise 1/4 inch thick
1/2 cup cider vinegar
3/4 cup water
1/2 teaspoon salt
FOR CHIPOTLE MAYONNAISE
1 1/2 teaspoons chopped canned chipotle chiles in [...]

14 November 2007 | Sandwiches & Pizzas, The Book | 4 Comments
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87. Tortilla Soup with Crisp Tortillas and Avocado Relish p.95

87. Tortilla Soup with Crisp Tortillas and Avocado Relish p.95

The recipe
This soup was a revelation for me. A few days ago I mentioned that I was falling for dried chiles this year. This dish was phase one of the seduction. In this recipe a pretty standard soup base (stock water, onion, tomato, garlic, oregano, salt and pepper) is transfigured into one of the more [...]

2 September 2007 | Soups, The Book | 7 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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