200. Roast Pork Shoulder Cubano: Puerco Asado p.477

200. Roast Pork Shoulder Cubano: Puerco Asado p.477

The recipe
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 [...]

9 December 2008 | Beef, Veal, Pork, and Lamb, The Book | 5 Comments
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197. Balsamic-Roasted Pears with Pepper and Honey p.809

197. Balsamic-Roasted Pears with Pepper and Honey p.809

The recipe
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 [...]

7 November 2008 | Fruit Desserts, The Book | 2 Comments
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134. Mayonnaise p.886

134. Mayonnaise p.886

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. [...]

23 December 2007 | Sauces and Salsas, The Book | 7 Comments
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118. Frisée Salad with Lardons and Poached Eggs p.139

118. Frisée Salad with Lardons and Poached Eggs p.139

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 [...]

12 November 2007 | Salads, The Book | 8 Comments
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104. Beef Tenderloin with Cornichon Tarragon Sauce p.416

104. Beef Tenderloin with Cornichon Tarragon Sauce p.416

The recipe
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 [...]

18 October 2007 | Beef, Veal, Pork, and Lamb, The Book | 2 Comments
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23. Vodka-Spiked Cherry Tomatoes With Pepper and Salt p.26

23. Vodka-Spiked Cherry Tomatoes With Pepper and Salt p.26

the recipe
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 [...]

4 April 2007 | Hors D'Oeuvres & First Courses, The Book | 13 Comments
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