A walnut/hazelnut cream filled crepe topped with a berry coulis and macerated warm strawberries. Kind of a classic desert for the Price’s. Enjoyable. Not sure if I would go through all the effort to make it again. But I would still give it a favourable review.
This dish felt like the filling of a pie more than anything else and the pimientos over powered everything else with their tangy-ness. I wouldn’t do this again.
Roasted peppers have always been a personal favourite for me. The marinade for this dish combines several familiar ingredients in the book (Worcestershire sauce, anchovy fillets) to make a tasty olive oil vinaigrette. Nothing wrong with this dish at all.
Probably the best shrimp dish in the book to date. The combination of dredging and frying the shrimp with the white wine butter sauce was a big hit.
This rich pasta casserole from Sardi’s didn’t really turn out all that well. It kind of just tasted like dirty mushrooms in the end. Moving on!
Cheesecake is one of the few deserts that my girlfriend goes crazy for, so I decided to treat her to this recipe. The deserts of this book haven’t always been the greatest, however I believe this ranks as a first class cheesecake (from Philadelphia no less). I found that it was a little soft in the center. Not sure if that is how the recipe was constructed or if it was a flaw in the baking process of my oven. I might bake it for 2 hours instead of an hour and a half next time. But a great recipe no matter what.
These crab cakes are quite good and made a refreshing change for dinner. But I don’t feel like they are the be all and end all of crab cakes.
In case you don’t know, a Langoustine is what it would look like if a shrimp and a lobster had a baby. This dish was my first time, and a pretty tasty introduction it was. Eating this dish felt like a new direction for the cook book but at the same time, exactly what you would expect. Playing greatly on the juxtaposition of the garlic butter crust versus the crisp white wine it was paired with made this a decadent and rewarding dish. Certainly what I think of as ‘haute cuisine,’ at least for the 1960s. Great dish.
One thing this dish taught me is that I really need a pasta roller! Despite my best efforts my cannelloni noodles came out a little thicker than I would have licked. Still, home made pasta is always nice. This rich dish consisting of a chicken and spinach filling topped with an oozing cheddar and meat bechamel sauce was a delicious and decadent. Definitely one for the books.
Cold asparagus served in a delightful vinaigrette of minced pickles, pimientos, and capers. A nice little appetizer from Sardi’s.
A Treasury of Great Recipes 