DINNER 363: Sunday, December 31, 2006

DINNER 363: Sunday, December 31, 2006

Our last dinner of this year-long experiment, and our last dinner of 2006, was anything but glamourous. Wendy was working on her Photo Gallery Cakecentral on CakeCentral.com”>anniversary all day (it took about 7 hours) so we were home for lunch (leftover LaRosa’s pizza) and for dinner…

RECIPE 0: A new feature on the site

RECIPE 0: A new feature on the site

Last year, we took a look at all the dinners I ate — each and every night of the year — and that experiment seemed to go very well. This year, I’m going to post a recipe each-and-every week. The recipes will come from different sources,…

RECIPE 1: Hollandaise Sauce — Bittman

RECIPE 1: Hollandaise Sauce — Bittman

Our very first recipe for 2007 is for a very easy, tasty Hollandaise Sauce from Mark Bittman. His method turns the difficult classical preparation of this sauce on its ear. This is the fool-proof way to prepare Hollandaise! -= Exported from BigOven =- Hollandaise Sauce…

RECIPE 2: African Peanut Soup

RECIPE 2: African Peanut Soup

  -= Exported from BigOven =-African Peanut Soup A spicy-sweet contrast make this soup a special treat. A good use for leftover pumpkin. Canned puree of sweet potato or yams can be substituted. Increase the heat by adding more red pepper or red pepper sauce.…

RECIPE 3: Milk Chocolate Mousse Cake with Hazelnut Crunch Crust

RECIPE 3: Milk Chocolate Mousse Cake with Hazelnut Crunch Crust

                        -= Exported from BigOven =-         Milk Chocolate Mousse Cake with Hazelnut Crunch Crust Layers of chocolate mousse made with gianduja, the luscious Italian hazelnut-flavored milk chocolate, and chocolate genoise top a base of hazelnut crunch. DO-AHEADS: Cake layer, 1 day; assembled cake,…

No-Knead Bread

No-Knead Bread

THE MINIMALIST; The Secret of Great Bread: Let Time Do the Work By MARK BITTMAN http://www.nytimes.com/2006/11/08/dining/08mini.html, originally published in the New York Times on November 8, 2006. INNOVATIONS in bread baking are rare. In fact, the 6,000-year-old process hasn’t changed much since Pasteur made the…

Reading: The Scavenger's Guide to Haute Cuisine

Reading: The Scavenger's Guide to Haute Cuisine

I am currently reading The Scavenger’s Guide to Haute Cuisine by Steven Rinella. It’s sort of a road book meets hunting book meets culinary book, and it’s fun. Mr. Rinella’s activities as he tries to collect ingredients to re-create a 3-day, 45-course meal from Le Guide…