The long-awaited 5-24: Meat-Filled Crêpes. I finally solved my ingredient issues and it was crêpe-time. The only thing is…I’ve never done this before.
Confession time: In all of my time cooking (which is most of my life), I have NEVER made crêpes. I have made many pancakes (as you could imagine), but never a crêpe. This was a first for me and as you will see, I learned many lessons from this attempt.
This was supposed to be 5-24: Meat-Filled Crêpes, but ingredient shortages persist. A trip to the market tomorrow should resolve it, but for now, we’ll have to make do with an old classic, 5-7: Quiche Lorraine.
This one I have made in the past, several times. Two past memorable occasions:
– When my boyfriend (now husband) and I officially moved into our first apartment together a few years ago, we threw a 1970s-themed housewarming party. This along with another quiche, some rumaki, fondue, and other 1970s goodness made up the menu.
– When I was in 7th grade, I had some project on France/French culture in my English class (I have no idea why). My project partner and I made this recipe at her house and bought a Celine Dion CD (where she sings in French) to play while the class ate our quiche. I think her mom returned the CD to Target the next day. That was our attempt at French culture. 🇫🇷
Soup is technically easy to make, but can still quickly go wrong. Our CSA box came with 2 lbs. of white sweet potatoes this week, and it was time for something else besides sweet potato fries. The trusty interwebs told me that white sweet potatoes were pretty similar to regular ones, so I thought I’d give 3-1: Sweet Potato Vichyssoise a whirl.
Vichyssoise is originally a French-American creation. This version is definitely more of an autumn/Thanksgiving-type of flavor, but it was still easy to make and pretty good. Obviously the recipe card depicts the use of an orange sweet potato, but white sweet potatoes work pretty well also.
5-1: Mushroom and Cheese Pie…didn’t go as well as hoped. Following directions is important, friends. Let’s dive in–we’re still in Book 1, Group 1 (Appetizers & Starters).
We got a lot of mushrooms in our CSA box this round, and I used the Maitake mushrooms for another recipe from this book, but forgot to photograph it. And as the internet says, “pics or it didn’t happen”. So, I decided to use the White Beech mushrooms for this recipe.
We start our journey in Book 1, Group 1: Appetizers & Starters with 2-34: Avocado-Parmesan Salad. Got that? It’s further broken down into subgroups, depending on different classifications. I see now where I get my classification aptitude.
We start here due to yesterday’s CSA box delivery brimming with already-ripe avocados (a rarity). As avocados are a fickle beast, it was imperative to consume them in the near future.
Here’s where I explain what this whole site is about. Settle in–there’s a bit of a story involved.
When I was a small child in the late 80s-early 90s just learning to cook, my mother gifted me with a set of subscription-based cookbooks called Simply Delicious. The set I currently have consisted of three “volumes” (although I’ve been told there are more cards/volumes out there–I don’t doubt it), and I believe I have a good amount of the cards that were produced. She (my mom) claims she gave up near the end. Thanks, mom.
Many of the cards have her notations on them, as well as mine. I come from a long line of cooks and restaurateurs, and we take our cookbooks seriously when we find good ones. They’re my go-to books for basic techniques, dinner parties, and just about any instance where you need easy, clear, traditional recipes. 📜