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 […]
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The recipe I made this for one of The Boys going away parties. He’d just finished his Ph.D. and was heading off to a very fancy post doc in the states. I was throwing a party in his honor, and I wanted to make things he would like. I think I did alright in pleasing […]
the recipe I really enjoyed these bars. I brought half of them to a party, and they disappeared instantly. I enjoyed more of them over the next week, and brought out even more from the freezer a couple months later. All that to say, the recipe make a lot of bars, and they keep and […]
the recipe Sorry for the long interval between posts, I was out of town last week. I’ve made this recipe twice, on the left is my first attempt, which was almost black, dry, and found me trying to deglaze the sides of my dutch oven to end up with a sauce. On the right is […]
the recipe I made these for a bunch of hungry hungry boys during a trip to Toronto. It was a nice change from pizza and bar food. Our dinner was a quiet moment in the midst of a rowdy weekend. We sipped wine, listened to light jazz, and enjoyed some classic comfort food. Pork chops, […]
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 […]
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16. Grilled Asparagus p.521
the recipe This was the essence of restraint. One of my big problems with the vegetable recipes in the book is that they tend to go too far and try to do too much. In the process they can lose their way and end up detract from the original flavours of the vegetables. I think […]
the recipe This was an absolute winner. Easy, cheap, packed with flavour, unusual, brightly coloured, exploding with garlic, what’s not to love? I’ve made this twice and I’m sure a third time is not too far away. There are flavours pulling in all sorts of directions here, sweet roasted red peppers and molasses, earthy cumin […]
The version in The Book is very similar to this one with a slightly different ingredient list. I’ll give it to you here 8 thin veal cutlets 1/8 teaspoon freshly ground black pepper 3 garlic cloves 1/4 teaspoon salt 16-24 fresh sage leaves (each about 2 1/2 to 3 inches long) 8 thin slices prosciutto […]