202. Carrot Cake with Cream Cheese Frosting p.726
The recipe courtesy of The Ulterior Epicure
Sometimes the stars just don’t align, and the baking Gods abandon you for a day. I’ve learned a lot about cooking and baking through this project, and I’ve gotten to a point where I rarely make the boneheaded mistakes that plagued my early experiments, but there’s always room to [...]
184. Katharine Hepburn’s Brownies p.688
The recipe
You know who I have an irrational dislike for? Katharine Hepburn. I know she’s one of the best respected and beloved actresses of all time, and the Oscar winningest lady ever, but she just drives me nuts. Admittedly I haven’t seen much of her work, but one film is all it took. In Bringing [...]
175. Maple Walnut Ice Cream p.858
The recipe
People asked me what I wanted for Christmas this year, and I told them that my heart’s fondest desire was an ice cream maker. Somehow this struck my extended family as hilarious. My dining companion, who had a lot to do with me getting a Kitchenaid mixer the previous Christmas, understood that I wasn’t [...]
174. Chocolate Sambuca Crinkle Cookies p.671
The recipe
This is a polarizing recipe. If the thought of anise and chocolate together piques your interest, you’ll probably like these cookies. If however that sounds like the worst idea you’ve heard all day, you probably won’t. That may sound trite or obvious, but anise is like that. I don’t know anyone who is neutral [...]
160. Cranberry Walnut Tart p.786
The recipe
Cooking is a learning process, and a lot of lessons just need to be learned the hard way. There are a host of excellent kitchen habits that food educators are desperate for us to get into, such as, reading the recipe all the way through, verifying that you have all the ingredients, doing things [...]
84. Persian-Syle Chicken with Walnut, Onion, and Pomegranite Sauce (Fesenjan) p.372
No recipe for this one.
This is a quick chicken stew, made with pomegranate, onions, walnuts, cinnamon, tomato, lemon juice, and molasses. That’s a lot of big bold individualistic flavours in one dish. Apparently this dish is traditionally made with duck instead of chicken. There may have been a very good reason for that. Duck has [...]
76. Cilantro Walnut Filling p.420
The Recipe
This is the filling for Twenty-First Century Beef Wellington. The filling for Beef Wellington in the 19th and 20th centuries was a duxelles and paté de foie. It’s a very French preparation which was renamed and popularized by the British. This twenty-first century version has a lot more in common with Argentina than the [...]
56. Rosemary Walnuts p.5
No recipe this time, sorry.
This is the second recipe in the book, with only Candied Walnuts coming before it. It’s a very strong start. It combines my favorite things, simple, delicious, and affordable. It’s a shame that the recipe isn’t available online, but the proportions aren’t that important anyway. All you need to do is [...]
