cut in – Simply Delicious: The Cookbook Project

13-3: Vegetable Deep Dish Pie

Jamie Martin Group 13: Vegetarian Dishes, Section 2: Main Courses June 8, 2023June 8, 2023all-purpose flour, black pepper, butter, canola oil, Cheddar, cheese, custard, cut in, deep dish, dinner, eggs, fairly hard, inexpensive, layers, leeks, lunch, milk, pastry, pie crust, pies, quiches, salt, sautéed, shortcrust, shredded, sliced, tomatoes, untested, vegetable oil, vegetables, vegetarian, zucchini

Ahoy there! Like most people who started a blog a while ago, I’m not as consistent with it as I used to be, but I’ll always come back at some point (usually when work is slow and/or we have a holiday weekend coming up…).

Today’s entry is a good one for all you vegetable gardeners out there–13-3: Vegetable Deep Dish Pie. I was growing zucchini and tomatoes last year (that’s when I actually cooked this), so this one was perfect to use some of those up.

Of course, if you’ve got something else in the ground this year (I’ve got a different type of tomato and some assorted pepper plants this time around), you can vary this to accommodate whatever you’ve got or whatever you like. There’s always farmers’ markets as well!

20-8: Pie Crust

Jamie Martin Group 20: Basic Recipes, Section 4: Cooking School July 6, 2021July 6, 20214th of July, all-purpose flour, baked goods, blind bake, butter, chilled, cooking school, cornstarch, cottage cheese, cut in, dessert, dinner, dock, egg wash, eggs, filling, flaky, flute, food processor, granulated sugar, holiday baking, how-to, lattice, parbake, pastry, pastry wheel, pie crust, pie weights, pies, pot pie, quiches, shortening, summer, tart pan, vegetarian

I missed getting this one out in time for 4th of July, but summer’s far from over here in the U.S. If you happen to have some seasonal fruit or are looking for a lighter dinner option (I grew up on quiches and I love them), 20-8: Pie Crust can be a great base recipe for both of those. And of course, this isn’t limited to just summer–pie crusts are useful all year round.

You can even make up a bunch of pie crust dough balls using this recipe and freeze them individually–just pull one out when needed and let it defrost.

16-13: Lemon Meringue Pie

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods January 3, 2021January 3, 2021all-purpose flour, butter, chilled, cornstarch, curd, cut in, dessert, dough, egg whites, egg yolks, eggs, fairly easy, favorites, filling, flaky, flute, fruit, gift ideas, granulated sugar, grated, inexpensive, lemon juice, lemon peel, lemons, meringue, new book, party food, pie crust, pies, salt, stiff peaks, untested, vegetarian

It’s citrus time where I live, which means that everyone has buckets of oranges, lemons, limes, and grapefruits that they can’t give away fast enough. I myself have an orange tree, but I’m often given lemons from friends and family as well–16-13: Lemon Meringue Pie is a good recipe to use up some of that winter citrus. You can also check out 15-29: Raspberry-Lemon Parfait or 17-42: Luscious Lemon Bars if you have a LOT of lemons to use up.

This is a NEW book recipe, so I never even knew until recently that Simply Delicious even had a lemon meringue pie recipe. If I had known, I guarantee I would have attempted it much earlier than now.

I LOVE lemon meringue pie–it conjures recipes of slowly rotating cake and pie displays in coffee shops. Man, do I miss eating in a restaurant.

16-45: Raspberry Tartlettes

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods December 1, 2019October 29, 2020all-purpose flour, almond paste, at work, baking cups, blackberries, blueberries, boysenberries, butter, cut in, dessert, dough, egg yolks, eggs, fairly easy, fairly expensive, food processor, fruit, garnish, gluten-free, Grand Marnier, grated, liqueur, mint, nuts, party food, pastry, pastry cups, pie crust, powdered sugar, raspberries, Silpat, snacks, strawberries, tart, tart pan, tartlette, untested, vanilla extract, vegetarian, whipping cream

I’ve used this project as an excuse to make dishes to share at work before. This time, I made 16-45: Raspberry Tartlettes for a quarterly staff meeting. I had a colleague that was interested in trying vegan recipes and another that required gluten-free dishes, so I tried to incorporate both in this attempt.

I had originally bought tartlette tins for 5-20: Golden Cheese Tartlettes, and I’m just glad I’ve finally found another use for them. There’s also 16-9: Raspberry Tart, if you’re looking for something a bit larger, but in the same ballpark.

Did you notice that there already was a #45 for Group 16? 16-45: Colonial Apple Cake is also 16-45. Good job, Simply Delicious. ?

16-26: Elegant Almond Cake

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods February 18, 2019November 5, 2020all-purpose flour, almond paste, at work, butter, cakes, cherries, cherry liqueur, chilled, cornstarch, cut in, dessert, dough, egg yolks, eggs, fairly expensive, fairly hard, filling, food processor, garnish, gift ideas, glazed, granulated sugar, kneaded, liqueur, maraschino cherries, party food, pie crust, powdered sugar, springform pan, tart, tart pan, untested, vegetarian

A few months ago, I made two Simply Delicious almond cakes for work: this one, 16-26: Elegant Almond Cake and 16-33: Crispy Almond Cake. I think this one came out prettier, but they were both delicious.

Simply Delicious doesn’t mention this in their blurb, but it’s also great for accompanying coffee or tea on a Wednesday morning at the office. They also refer to this dish as a cake, but it’s very clearly a tart. To confirm, here’s a recipe from King Arthur Flour that is essentially this exact same dish (referred to a tart) but with raspberries instead of Maraschino cherries.

16-8: French Apple Pie

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods April 5, 2018July 30, 2020all-purpose flour, American, apples, apricots, baked goods, baking powder, butter, chilled, cored, cut in, dessert, dough, eggs, fairly hard, fairly inexpensive, French, fruit, granulated sugar, individual, jam/jelly/preserves, party food, pie crust, pies, Silpat, sliced, tart, tart pan, Thanksgiving, untested, vanilla extract, vegetarian

It’s the first days of spring, but I’m still catching up on old posts. Consider it “spring cleaning.” Here’s one from Thanksgiving 2017, 16-8: French Apple Pie. In 2016, I went all out for Thanksgiving and made most of the entire meal from Simply Delicious recipes. We had alternate plans for 2017, so only an easy-to-prepare ahead of time dessert was needed.

I’ve already covered a similar recipe to this one: 16-15: Tarte Tatin. Consider these a smaller, more rustic version. In regards to authenticity, as long as it’s apples on top and crust on bottom, it counts as a French apple pie according to Wikipedia. ???

17-2: English Rusks

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods March 21, 2018August 23, 2020all-purpose flour, baked goods, biscuits, breakfast, butter, cakes, chilled, cream cheese, crispy, cut in, dough, easy, eggs, English, gift ideas, granulated sugar, honey, inexpensive, jam/jelly/preserves, kneaded, marmalade, milk, party food, pastry, salt, snacks, tea, toasted, twice-baked, untested, vegetarian, white bread

This project is coming up on 4 years old, and I’m a handful of recipes away from finishing the Baked Goods chapter–at least, according to the collection that I have. There’s definitely some out there that I don’t have the card for, but here’s one of the last uncovered few (#50!) that I do have: 17-2: English Rusks. ??☕

According to Wikipedia, English rusks are hard, dry biscuits given to babies for teething or crumbled up and used as filler for ground meat. It’s actually the US version of rusks that are more familiar–they list Melba toast and biscotti as examples.

17-39: Herbed Buttermilk Biscuits

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods May 20, 2017September 20, 20204-6-09 dinner, all-purpose flour, baked goods, baking powder, baking soda, basil, biscuit cutters, biscuits, butter, buttermilk, cookie cutters, cut in, Dijon mustard, dough, dried herbs, easy, egg-free, flute, green onions, herb salt, herbs and spices, inexpensive, minced, parchment paper, parsley, ranch house, revisited, salt, scallions, shortening, side dish, Silpat, snacks, vegetarian

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.

17-11: Scones

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods May 5, 2017January 29, 2021all-purpose flour, baked goods, baking powder, breakfast, brown sugar, butter, buttermilk, cakes, coffee, cut in, dessert, dough, easy, egg wash, eggs, English, gift ideas, inexpensive, jam/jelly/preserves, marmalade, milk, pastry, quick breads, salt, scones, scored, Silpat, slit, snacks, tea, untested, vegetarian, whole wheat flour

Scones have a lot of different methods of preparation, usually depending on varying geographical interpretations. There’s even different pronunciations of the word “scone”–some rhyme it with “tone”, while others rhyme it with “gone.”

Simply Delicious‘ take, 17-11: Scones, seems to most closely adhere to the British version of scones in that they make theirs into round cakes, score them, and then break them apart into triangle shapes after baking. The North American versions tend to be individually-sized, round, and more often than not closely resemble what we refer to as biscuits.

One of my first memorable experiences with scones were at an 18th birthday tea party I attended in the last few months of senior year of high school–we had just come back from a Spring Break trip to England & Ireland, and I came to the tea party prepared with white gloves and pinkies up. They had scones with clotted cream & jam, finger sandwiches, and lots of flowery, delicate pots of tea. ☕️

Wouldn’t have been my choice for an 18th birthday party (I spent a good portion of mine in my freshman dorm room hungover from the Halloween extravaganza the night before), but it was definitely unique.

17-50: Cornmeal-Jalapeño Biscuits

Adam Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods January 11, 2017November 8, 2020all-purpose flour, appetizers, baked goods, baking powder, baking soda, biscuit cutters, biscuits, breakfast, butter, buttermilk, chopped, cilantro, cookie cutters, coriander, cornmeal, cumin, cut in, dough, easy, egg-free, gift ideas, granulated sugar, herbs and spices, hors d'oeuvres, inexpensive, jalapeño peppers, lunch, melted, minced, parsley, party food, salt, side dish, Silpat, snacks, untested, vegetarian

Making biscuits is quick and easy, especially when following this recipe for 17-50: Cornmeal-Jalapeño Biscuits from Simply Delicious. One of my favorite rainy-day activities, I enjoy baking because the warm oven heats up the house nicely. The only feeling that can beat it is sitting by the fireplace.?

A recipe like this could be cooked similar to a cornbread in a cast iron skillet placed near a fireplace hearth. That would be really old school, but I prefer using this biscuit method because each biscuit is baked with its own crunchy, delicious crust.

This recipe is so versatile. You can make the biscuits small for appetizer-sized portions or you can make dinner sized biscuits as a side dish.

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