Even though we've finished testing and editing all of the recipes for The Toro Bravo Cookbook (due out October 1, McSweeney's) by now, I've been cooking them all again at home because they're delicious and I love them and also because you can never test a recipe too many times and in too many kitchens. This kind of obsessive behavior makes my friends happy since they get to eat more Toro food.
We're finishing up the essay edits for the cookbook now too so from here on out this project that we've been working on for two-plus years is going to look and feel more like an actual book. We've gotten some really rough layouts and of course those are amazing. Wouldn't expect any less from the fine McSweeney's team. Here's a little of what you can look forward to cooking and eating from the comfort of your home when the Toro Bravo Cookbook out this fall. Hope all is well!
Toro's tapenade chock full of tarragon, anchovies and red onion...
Toro's salty preserved lemons. They take 6 weeks to cure and mine are halfway there...
I'm going to do a full post on this soon but for now over the holidays my brother and I brewed the Toro Bravo Red (Breakside Brewery + Toro's recipe) in Cincinnati. He and his wife mailed me a couple bottles once it was ready so that we could try it for the first time together.
We toasted and tasted it together via Skype. Delicious!
A little closer...
Toro Bravo's limoncello. Grated my thumb but worth it. Two bottles of limoncello in the freezer!
Vodka and lemon rind combined...
Limoncello wrapped and ready for the wait...
Toro's limoncello strained after 30 days and into the freezer. Been drinking it the past couple nights and it is so good. Lemony goodness.
The Toro Bravo Cookbook: The Making, Breaking and Riding of a Bull (coming soon to a bookstore near you! Publishes Oct. 1st, 2013) McSweeney'swww.torobravopdx.com