Categories
Sauces and Salsas The Book

182. Georgian Salsa p.896

The recipe I know next to nothing about the republic of Georgia, but this salsa has me pricing out flights. This salsa, and the stew I added it to are probably the most memorable things I’ve eaten this year. None of the ingredients used in the dish are particularly exotic, but the flavour is unlike […]

Categories
Grains and Beans The Book

181. Persian Rice with Pistachios and Dill p.258

The recipe My parents who spent the last two years in India, have become rice snobs. I don’t know much about rice, or think too much about it. To me it’s a side dish, serviceable, and functional, but not really worthy of notice. My parents however are attuned to the subtle differences in texture, flavour, […]

Categories
Cookies, Bars, and Confections The Book

165. Chocolate Macaroons p.676

I can’t find the recipe for these online, but they’re so good I’ll retype it for you lovely people. FOR MACAROONS 1 1/3 cups (7 ounces) skinned whole almonds 3 1/2 cups confectioners’ sugar 1/3 cup unsweetened Dutch-process cocoa powder 7/8 cup egg whites (from 6 large eggs) pinch of salt 1 tablespoon granulated sugar […]

Categories
Pasta, Noodles, and Dumplings The Book

157. Sicilian Meatballs p.222

I can’t find a recipe for these meatballs online, but I can’t stand to think that the internet will go without it for another day. 3/4 cup fine fresh bread crumbs from Italian bread (crusts discarded) 1/4 cup whole milk 1/2 cup (2 3/4 oz) whole almonds with skin, toasted 1 1/2 teaspoons sugar 1 […]

Categories
Fish and Shellfish The Book

133. Poached Salmon in Aspic p.318

The recipe I had so much fun making and presenting this, that even if it been inedible, it would have been worth it. Luckily, it tasted quite good. I absolutely knew that I needed an occasion to serve this dish. In honour of the aspic coated days of yore we organized a retro-potluck extravaganza. People […]

Categories
Poultry The Book

121. Duck Breasts with Orange Ancho Chile Sauce p.396

The recipe This recipe was a show stopper. It’s the only recipe for duck breast in the book, and that’s a real shame. Magret de canard is one of the staples of the Québécois culinary scene, a distinctive take on the seared duck breast is de rigueur for any restaurant interested in cuisine de terroir. […]

Categories
Sandwiches & Pizzas The Book

119. Turkey Wraps with Chipotle Mayonnaise p.189

I can’t find an online version of this recipe, but it was good enough to earn a 5 mushroom ratings so I’ll give it to you here. FOR PICKLED ONION 1 red onion (6 ounces), sliced crosswise 1/4 inch thick 1/2 cup cider vinegar 3/4 cup water 1/2 teaspoon salt FOR CHIPOTLE MAYONNAISE 1 1/2 […]

Categories
Poultry The Book

116. Grilled Cornish Hens with Basil Butter p.392

The recipe for this one isn’t online, but it was so good I’m going to give it to you here. 3/4 stick (6 tablespoons) unsalted butter, softened 1/4 cup chopped fresh basil 3 garlic cloves minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 (1 1/4- to 1 1/2- pound) Cornish hens, rinsed […]

Categories
Poultry The Book

110. Moroccan-Style Roast Cornish Hens with Vegetables p.392

The recipe This was my first experiment with Cornish hens, and I think I’m in love. I watched an episode of Freaks and Geeks the other night. In one scene the mother roasts Cornish hens, and serves them to her skeptical family, who use the hens as puppets for a dance routine, and complain that […]

Categories
Beef, Veal, Pork, and Lamb The Book

93. Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic p.502

The recipe Spring lamb simply prepared is one of the best rewards I can think of for having suffered through a long winter. Spring lamb comes from a younger animal than lamb without an adjective. Generally spring lamb is 3-5 months old, but it can be called lamb right up until a year old. As […]