If you’re looking for a relatively easy homemade buttermilk biscuit recipe, 17-39: Herbed Buttermilk Biscuits isn’t a bad choice. I made these once before for a dinner I made about 8 years ago. I remember thinking they were very bland as written–hence my notes written on the front and back about adding more salt. After following my own suggestions this time around, they’re much improved.
I didn’t make these for any particular dinner or reason this time around, but they still made decent snacks and accompaniments to meals throughout the week.
There’s not a lot to 1-20: Prosciutto Appetizers, but think of them as a fancier version of the classic appetizer roll-ups that feature some sort of cold cut wrapped around some sort of cream cheese. I originally intended to make these to bring with when we attended a fancy picnic-type event last year, but ran out of time before the day arrived.
Since I’m the only one who can eat these anyway, I ended up making them as a snack for myself when Adam was out of town a few weeks ago. I love Prosciutto ham, blue cheese, AND cream cheese, so these were snacks I was quite looking forward to.
I’ve been meaning to make this one for a while–spinach fettuccini was my favorite as a kid. I usually had it with Alfredo sauce, and the cheesy sauce in 12-10: Cheesy Tagliatelle is like a thinner, red pepper-ier version of that. 🍽
I’m not quite sure what the major difference between tagliatelle and fettuccini is–the TL;DR of a quick search indicates it has to do with fettuccini noodles being the same width as tagliatelle, but a bit thicker. The two come from different parts of Italy, but both roughly refer to the same concept.
Everything I needed to learn about making 4-18: French Vegetable Casserole was told to me by Remy the animated rat, star of Ratatouille. I know…the editors of Simply Delicious call this dish “French Vegetable Casserole” to make the name more palatable for Middle America. 🇫🇷
The card mentions that the dish is referred to as “ratatouille” in its area of origin.
Editor’s note:I did the underlining you see above when I realized this recipe was “ratatouille”. I’ve made this recipe before, a year or two prior to embarking on this project. I even watched Ratatouille on my laptop while I made it. 🐀
I wasn’t quite sure how “authentic” 12-29: New Orleans Beans and Pasta would be when first looking this recipe over–Simply Delicious doesn’t exactly nail it on cultural faithfulness a lot of the time. A lot of that has to do with the time at which the books were written–many ingredients, methods, & tools that are easily accessible now were not 30 years ago.
However, this is essentially an American recipe, so I would assume it shouldn’t be that far off–if this is in fact a realNew Orleans dish. 🎷
I wonder how many different linens/vases/glasses/odd statues they had to accumulate to photograph all of these different recipes. Just a thought I had while looking at this picture. Another thought: who decided on some of these things? What makes this picture decidedly New Orleans? ⚜🎉
Here’s something a bit different…and I’m not talking about the recipe. In fact, 12-27: Chicken Broccoli Lasagna itself is pretty boring. But here’s what’s interesting: I made this recipe at work, for work. This one will be a bit of a glance into what I do all day–my other kitchen, if you will.
I usually use ground turkey for ground meat recipes (there’s a few kids with special dietary preferences) and I’ve made lasagna before for work, so this one seemed like a perfect recipe to try to scale up for the amount I need for a daily meal. “Healthy” is what parents are looking for these days when it comes to school lunches–another way this recipe is a good fit. 🍴
12-17:Curly Pasta with Creamy Chicken sounds like a recipe my mom or I would have attempted back in the days we were cooking out of this book–it’s possible we did and never marked the card. Both of us were suckers for dishes just like this (try 12-7: Fettuccini with Creamy Chicken for another example). 🐓
I probably would have made this recipe earlier if curly pasta was easier to come by–I wanted to find just the right shape for this dish. I have a fascination with different pasta shapes. 🍝
Green sauce can mean a lot of different things (pesto, chimichurri, etc.), but for 12-41: Spaghetti with Green Sauce, it features leek tops. Because this recipe is so light, I made this dish for a quick lunch during the week.
The sauce in the photo doesn’t look as green as a pesto, but it definitely is green.