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198. Currant Tea Scones p.598

198. Currant Tea Scones p.598

The recipe
Scones are serious business. Done right, they’re transcendent, rich, with just a hint of sweetness and a striated flaky texture. A scone should be substantial, but not dense. Unfortunately they’re often done very very poorly. Starbucks gets my vote for worst mass market scone. Their oversized scones are dense enough to sink, and so [...]

11 November 2008 | Breads and Crackers, The Book | 1 Comment
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194. Pommes Anna p.571

194. Pommes Anna p.571

The recipe
This is a ridiculously simple dish, but I still managed to mess it up. It should have been the centerpiece of our meal, but thanks to me it was just an exercise in missed potential. There are only two real ingredients, potatoes and butter, seasoned with salt and pepper. You slice the potatoes on [...]

30 August 2008 | The Book, Vegetables | 3 Comments
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191. Spice-Rubbed Quail p.402

191. Spice-Rubbed Quail p.402

The recipe
I like to think of quail and lobster as perverse challenges on a Japanese game show. They’re complicated and messy to eat, but you’re challenged to do it in your finery with your peers looking on. I can imagine the quiet golf claps from the spectators as you deftly separate the leg joint, and [...]

30 August 2008 | Poultry, The Book | Comments Off
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189. Shrimp in Adobo Sauce p.322

189. Shrimp in Adobo Sauce p.322

I can’t find a recipe for this one online.
Anyone following The Project for any length of time knows that I have a bit of a smoked pepper fetish. I get a little weak in the knees when I see the words “ancho chiles” in a recipe. You start this recipe by searing and soaking anchos, [...]

29 August 2008 | Fish and Shellfish, The Book | Comments Off
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176. Apple Raisin Cake p.704

176. Apple Raisin Cake p.704

The recipe
I’m really trying to work on my hosting skills these days. I love to have friends over, and I love to cook for them. Unfortunately that often means that we don’t spend a lot of time together once they arrive. I’m pretty rotten about sharing kitchen space, or involving others in the cooking process. [...]

22 June 2008 | Cakes, The Book | 4 Comments
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166. Skillet Corn Bread p.600

166. Skillet Corn Bread p.600

The recipe in The Book is identical to this one on Epicurious, but The Book adds a tablespoon of sugar to the corn bread.
The desire to make corn bread comes in waves for me. Six months will go by, and I won’t even think of it, then I’ll get the urge, and make it three [...]

19 May 2008 | Breads and Crackers, The Book | Comments Off
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159. Duck Legs and Carrots p.398

159. Duck Legs and Carrots p.398

The recipe is from Fergus “Nose To Tail” Henderson’s London restaurant, St. John.
My dining companion and I adore duck, and eat it often, so a new preparation is always exciting for us. I really like the thinking behind this recipe. It takes an underused part of the duck, and brings out its absolute best. Incidentally [...]

18 April 2008 | Poultry, The Book | 2 Comments
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155. Fried Onion Rings p.552

155. Fried Onion Rings p.552

I can’t find the recipe for this one online.
Way back in the beginning of The Project, I mentioned that I’ve been a little gun shy about deep frying in my kitchen ever since I put some very wet potato wedges into a pot of massively overheated oil and turned my stove into a fireball. I [...]

7 April 2008 | The Book, Vegetables | 8 Comments
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145. Cider Braised Pork Shoulder with Caramelized Onions p.476

145. Cider Braised Pork Shoulder with Caramelized Onions p.476

The recipe
I love to braise. It’s almost worth suffering through the interminable and bitter winter of Montreal to do it. Of course you could braise all year round if you really wanted to, but somehow simmering meat for hours in the middle of July just doesn’t sound like a good idea. Braised meats are delicious, [...]

7 February 2008 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
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143. Fried Oysters Rémoulade p.329

143. Fried Oysters Rémoulade p.329

The instructions for the oyster’s don’t appear online, but the rémoualde is the same one used in this recipe.
I tried a fried oyster for the first time about six months ago at a very posh restaurant. It was brought out as an unexpected treat between courses, and served with a fiery salsa. It had a [...]

28 January 2008 | Fish and Shellfish, The Book | 3 Comments
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