Very few things in life are as good, or as simple as roast pork. The bachelor party tradition among my group of friends is to spit-roast a pig over charcoal. We recently went in on a roaster and put it through it’s paces before my wedding. Spending the afternoon hanging out and watching the [...]
This is how dessert should be, simple, elegant, and not too heavy. I’m rarely in the mood for a slice of cake right after dinner, and the yen for creamy or frozen treats is even more infrequent. However, a cheese plate is always a welcome addition to a meal. I associate this kind of [...]
Surprisingly there’s no recipe on Epicurious for plain old mayonnaise.
This is The Book’s basic mayonnaise recipe, there are 7 other dressed up mayonnaises which use this recipe as a starting point, so I’ll be making it a bunch of times. As with most of the basic recipes in the book, it’s solid, but not exciting. [...]
The recipe on Epicurious helpfully notes that frisée is curly French endive, The Book does not. I really don’t know much about salad greens and this one stumped me. I thought it was the curly lettuce I picked up, but I was wrong. My dining companion is a salad impresario, she has an eye for [...]
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 [...]
This looked like a really simple recipe. Just cherry tomatoes in a vodka based marinade. The blurb in The Book tells us that “what makes these tomatoes special is that they’re peeled. Don’t worry; after you blanch them their skins slip right off”. The book lies! I blanched them well, even a few seconds [...]