Categories
Soups The Book

87. Tortilla Soup with Crisp Tortillas and Avocado Relish p.95

The recipe This soup was a revelation for me. A few days ago I mentioned that I was falling for dried chiles this year. This dish was phase one of the seduction. In this recipe a pretty standard soup base (stock water, onion, tomato, garlic, oregano, salt and pepper) is transfigured into one of the […]

Categories
Hors D'Oeuvres & First Courses The Book

63. Cheese Fondue p.72

the recipe My God I love fondue. Everything about it is good. Incredibly rich gooey cheese swaddling a crunchy bite of bakery fresh baguette, what could be better than that? It’s an easy to prepare and casual meal, that’s inherently social and fun. It’s horrible for you, which makes it even better to share with […]

Categories
Cookies, Bars, and Confections The Book

49. Lemon Bars p.691

No recipe for this one. But they were so good I can’t help but giving you the recipe and them a five mushroom rating. FOR CRUST 2 cups all purpose flour 1/2 cup granulated sugar 1/2 teaspoon salt 1 1/2 sticks cold unsalted butter, cut into 1/2 inch pieces FOR FILLING 3 large eggs 1/2 […]

Categories
Beef, Veal, Pork, and Lamb The Book

48. Island Pork Tenderloin p.475

This recipe from Epicurious includes the tenderloin recipe from The Book, and a bonus salad. This was an incredibly easy and delicious way to prepare a pork tenderloin. It took almost no forethought because it’s based entirely on pantry staples. Chances are I wouldn’t even have to go out to get the tenderloins. I’m liable […]

Categories
The Book Vegetables

42. Pan-Browned Brussels Sprouts p.526

the recipe A while back I mentioned that I’d think about opening a restaurant that specializes in helping adults overcome their childhood food traumas. Brussels sprouts will feature prominently on the menu. This preparation is the perfect reintroduction to this maligned vegetable. Boiled or steamed they can be fairly one-note bitter, and overcooked they have […]

Categories
Pasta, Noodles, and Dumplings The Book

39. Penne with Broccoli Rabe p.206

I can’t find an Epicurious recipe for this one. If I had this might have been a 4.5 mushroom dish, but I can’t bear not to share this simple flavourful Tuesday night supper with the world. Here it is. 2 pounds broccoli rabe 1 pound penne 1/3 cup extra virgin olive oil 4 garlic cloves, […]

Categories
Cakes The Book

32. Flourless Chocolate Cake p.739

the recipe This cake will make you believe flour and leavening were just getting in the way of every cake you’ve ever made before. It’s the chocolate cake equivalent of shortbread, the essence of the dish with all the frills stripped away. Cheap butter spoils shortbread; cheap chocolate would spoil this cake. There’s nothing in […]

Categories
Breakfast and Brunch The Book

27. Whole-Grain Pancakes p.646

Sorry, no recipe this time. These were really really good pancakes. They’re made with whole wheat flour and cornmeal so they have a more grown up flavour and toothsome texture than than Aunt Jamima (not that I’d be caught dead making that stuff). They were kept light and fluffy by baking powder, and beaten egg […]

Categories
Beef, Veal, Pork, and Lamb The Book

8. Steak Diane p. 427

I can’t find a recipe to link to, and that’s a real shame. This dish was a knockout. The classic version uses tenderloin, here The Book calls for much more affordable sirloins. The steaks were flavourful and ended up fillet mignon tender after a pummeling with an empty wine bottle. The steaks were seasoned with […]