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202. Carrot Cake with Cream Cheese Frosting p.726

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 [...]

19 January 2009 | Cakes, The Book | 27 Comments
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179. Lemon Garlic Lamb Chops with Yogurt Sauce p.504

179. Lemon Garlic Lamb Chops with Yogurt Sauce p.504

The recipe
The world is clearly changing, and The Book is starting to get a little bit dated. It’s only 4 years old, but a few things have changed in that time. I mostly notice it with specialty ingredients, which The Book suggests I’ll have to get by mail-order, but that are available at my local [...]

8 July 2008 | Beef, Veal, Pork, and Lamb, The Book | Comments Off
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169. Sweet and Spicy Bacon p.656

169. Sweet and Spicy Bacon p.656

The recipe
The food blog world has been swamped with recipes for caramelized bacon with a kick, so I decided that now would be a good time to see what all the fuss was about. After trying this recipe I’ve decided it’s just a gimmick, and not a worthy treatment of bacon. I get the concept, [...]

31 May 2008 | Breakfast and Brunch, The Book | 3 Comments
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161. Beef Stock p.928

161. Beef Stock p.928

The recipe
I can’t escape the conclusion that I’m a food snob. I take satisfaction in looking down on packaged and processed foods, and I give people points for making meals from scratch, double points if the ingredients come from an ethically superior source, and triple points if they grew the food themselves. The ultimate ridiculousness [...]

7 May 2008 | Basics, The Book | 2 Comments
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149. Chicken Long Rice p.247

149. Chicken Long Rice p.247

The recipe
The Book is at it again. I’m beginning to understand that when the blurb before the recipe mentions comfort food, I’m in for a boring dinner. This time it’s comfort food, Hawaiian style.
I’ve just started to get to know Hawaiian food through a few of the recipes in The Book. I don’t have a [...]

8 March 2008 | Pasta, Noodles, and Dumplings, The Book | 8 Comments
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141. Roasted Red Pepper and Eggplant Dip p.10

141. Roasted Red Pepper and Eggplant Dip p.10

The recipe
I served this dip along with the tapenade from the other day, and was similarly underwhelmed. This dip had a bland, mushy flavour, that didn’t really do much for anyone. I mentioned that the tapenade was overpowering, and this helped thin it out. Unfortunately, “dilutes tapenade” is one of the better things I have [...]

17 January 2008 | Hors D'Oeuvres & First Courses, The Book | 2 Comments
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84. Persian-Syle Chicken with Walnut, Onion, and Pomegranite Sauce (Fesenjan) p.372

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 [...]

31 August 2007 | Poultry, The Book | 8 Comments
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72. Tuna Empanaditas p.37

72. Tuna Empanaditas p.37

The recipe
These bite sized party favours are built with the duct tape of the home entertaining wold: puff pastry. A filling of oil-packed tuna, pimientos, capers, and onion is added to rounds of puff pastry, which are folded into semicircles and crimped. They can be frozen at this point, and baked whenever your heart desires.
The [...]

7 August 2007 | Hors D'Oeuvres & First Courses, The Book | 4 Comments
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37. Swiss Chard and Chickpeas p.542

37. Swiss Chard and Chickpeas p.542

the recipe
This quick stew was fine, nothing special, but fine. It’s centred around swiss chard and chickpeas, with a bit of tomato, onion, garlic, and lemon juice. It was a bit bland, and the flavours never really came together. The fibrous swiss chard and grainy chickpeas didn’t make for the most appealing texture either. On [...]

7 May 2007 | The Book, Vegetables | 6 Comments
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7. Colombian Chicken, Corn, and Potato Stew p. 370

7. Colombian Chicken, Corn, and Potato Stew p. 370

the recipe
This is a stew is thick and rich. I made it in the middle of July. What was I thinking? It may have gone something like:
me: I feel like chicken.
ME: But it’s hot out, and your apartment is already 35 degrees.
me: Don’t people in hot countries eat chicken?
ME: You’re right, it’s hot in Columbia… [...]

11 March 2007 | Poultry, The Book | Comments Off
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