The recipe courtesy of The Amateur Gourmet A loaf is a dangerous thing. It hardly ever occurs to me to bake up some banana bread, or a lemon loaf. If you asked me to name my favourite desserts, no loaf would make the list. I don’t think about them, or go out of my way […]
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The recipe I brought this cake to a brunch at a friend’s last spring. I’m going to have a difficult time giving it a fair rating, because I had horrible seasonal allergies and couldn’t taste anything. I barely remember the brunch, and had to leave after about an hour. My head was so muddled that […]
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131. Pesto p.889
The recipe I’m so happy I made this pesto. I went up to the market, and paid a nice lady twelve dollars for an enormous bucket full of perfectly fresh and amazingly fragrant basil. I got my bounty home and I was ready to go into industrial pesto production mode. Unfortunately I’d forgotten that a […]
The recipe from Epicurious is similar to The Book’s version, but only makes half as much. I made these for my dining companion’s parents, who came for a surprise visit. The last time I cooked for them the pyrex pan I had my gravy in exploded, so I was a bit nervous about this dinner. […]
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 […]
The recipe is the same as this one, but linked recipe forgets to list the water and salt for the dough in the ingredient list (they are in the recipe description). I should start off by saying that this was absolutely delicious. It didn’t rely on rare ingredients or novel taste experiences to get there. […]
The recipe is a variation on this one from epicurious. The main difference is that the linked recipe uses buttermilk biscuits, while The Book calls for the cream biscuits I wrote about the other day. It starts with three pints of strawberries, hulled and quartered. This is the kind of recipe instruction that I consistently […]
The recipe I chose this recipe because it was over 30 degrees, humid, and didn’t look like it was going to cool down overnight. We had dinner late because we couldn’t stand the thought of eating until the relative cool of the evening. This tenderloin fit the bill for a light dish that wouldn’t heat […]
The recipe I wasn’t sure I was going to like these ribs, but I was pleasantly surprised. These are racks of ribs marinated in soy, sugar, ketchup, sherry, salt, garlic and ginger. They’re then baked at 325 for 1 3/4 hours, basting with the marinade every 20 minutes. Everything about the title is confusing, I […]
No recipe this time. This was a fairly successful and simple recipe. It’s real comfort food, chicken in a creamy mushroom sauce served with noodles. Like most comfort food it’s fatty and a bit bland. The preparation was as simple as you could wish for. Break a chicken down into serving size pieces, and brown […]