double boiler – Simply Delicious: The Cookbook Project

16-5: Sacher Torte

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods August 30, 2021August 30, 2021all-purpose flour, almonds, apricots, Austrian, blanched, butter, cakes, chocolate, dark chocolate, dessert, double boiler, egg yolks, eggs, fairly expensive, fairly hard, favorites, folded, gift ideas, glazed, granulated sugar, holiday baking, jam/jelly/preserves, melted, meringue, nuts, party food, pastry, peeled, springform pan, stiff peaks, Thanksgiving, torte, untested, vegetarian, Viennese

It always takes me a minute to “catch up” on these, so if you’re keeping track (don’t), we’re now up to Thanksgiving of last year (2020) with 16-5: Sacher Torte. Sachertorte is a real thing, and Simply Delicious actually has a pretty decent take on it.

The Wikipedia link above gives a pretty close approximation of the origin story Simply Delicious mentions on their card above, so they’re hitting near the mark. Sometimes the best Simply Delicious recipes are the ones they DON’T make up for themselves.

Side note: My dad ended up LOVING this one (and he’s been eating the dishes from this book for 30+ years), so it comes highly recommended.

16-49: Chocolate-Glazed Raspberry Tart

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods December 24, 2020December 28, 2020all-purpose flour, butter, cakes, chilled, chocolate, Christmas, Christmas Eve, dark chocolate, dessert, double boiler, dough, eggs, fairly easy, fairly expensive, food processor, fruit, garnish, glazed, granulated sugar, layers, melted, parchment paper, party food, powdered sugar, raspberries, revisited, semisweet, stiff peaks, tart, TGV 2019, Thanksgiving, vanilla extract, vegetarian, whipped, whipping cream, XMAS 08

I had a goal to finish all the ones I cooked in 2019 by the end of 2020…not sure if I’ll meet that goal (EDIT: I did!), but here’s one more from last year: 16-49: Chocolate-Glazed Raspberry Tart. Not only is this from last Thanksgiving (along with 6-42: Turkey Pot Roast and 17-15: Cream Puffs), but I also made a version of it as part of a fancy Christmas dinner 12 years ago (XMAS 08) as well. Since today is Christmas Eve, I think it’s a good day to tell you about it.

When I made this back in ’08, I made 6 individual tarts instead of one big one–I was afraid it would look weird once I cut it, so I thought individual servings would look better. I had been watching a LOT of Top Chef at that point (and still do, but that’s the ONLY cooking show I’ll watch).

Since I had a few of the same guests attending as that Christmas dinner back in ’08 (and the same number), I decided to make the same modification this time. Usually I will reverse modifications when I recook recipes I’ve already done to try to honor the “original” recipe, but this time I decided to stick with it.

17-15: Cream Puffs

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods October 14, 2020December 24, 2020all-purpose flour, butter, chocolate, choux, dark chocolate, dessert, double boiler, dough, eggs, fairly hard, fairly inexpensive, filling, French, gift ideas, glazed, melted, party food, pastry, pastry bag, pastry cream, profiteroles, pudding, TGV 2019, Thanksgiving, vanilla bean, vegetarian, whipping cream

Looking to impress? Or maybe you’ve been watching a lot of those baking shows while on lockdown and you think you’re ready for some of the “tougher” stuff. Well, here’s a good one for you to test your skills.

I made 17-15: Cream Puffs for Thanksgiving last year (TGV 2019), but haven’t written about it until now. Cream puffs feature pâte à choux, which is the puffy, airy dough that you also find in éclairs. We made profiteroles when I worked at a restaurant a few years ago, and it’s essentially the same thing.

Simply Delicious suggests you can fill your cream puffs with vanilla or whipped cream–the most traditional ones also feature pastry cream (crème pâtissière).

The ones we served at the restaurant I worked at were filled with house-made, hand-scooped ice cream that were (sometimes) baked and (often) assembled by yours truly and then drizzled with a chocolate glaze like these. It was one of those trendy gastro-brew pubs that made the beer onsite and had many beardy/tattooed gentlemen working there, so you can imagine the rest of the menu and atmosphere. At least we served most of it on a normal plate. #wewantplates

15-23: Kiwi Mousse in Chocolate Cups

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods February 17, 2020February 17, 2020almonds, baking cups, brushed, butter, chilled, chocolate, chocolate chips, chocolate cups, chopped, cold desserts, dark chocolate, dessert, double boiler, egg-free, fairly easy, fairly expensive, filling, frozen, garnish, gluten-free, kiwis, MD2019, melted, Mother's Day, mousse, nuts, powdered sugar, sliced, strawberries, toasted, untested, vegetarian, whipped, whipping cream

15-23: Kiwi Mousse in Chocolate Cups is the final recipe from last year’s Mother’s Day (MD2019) AND the final recipe from this kitchen, which was the backdrop for this project for 5 of its 6 years (at the time of this writing) of existence. I made this in tandem with 15-10: Frozen Raspberry Desserts, since they both make use of chocolate cups and frozen fillings.

These ones didn’t turn out quite as well as their raspberry counterparts, but they made a nice contrast and provided some variety. Along with these two chocolate cup desserts, I also made 15-17: Summery Cantaloupe as part of my dessert offerings for Mother’s Day.

15-10: Frozen Raspberry Desserts

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods January 14, 2020February 17, 2020baking cups, blender, brushed, cherry liqueur, chilled, chocolate, chocolate cups, cold desserts, dessert, double boiler, easy, egg whites, eggs, fairly expensive, food processor, frozen, gluten-free, granulated sugar, MD2019, melted, Mother's Day, raspberries, stiff peaks, vegetarian, whipped, whipping cream

I’ve finally caught up to Mother’s Day…2019. I made 15-10: Frozen Raspberry Desserts along with a few other desserts from Simply Delicious, which has essentially become a tradition at this point. Considering I got these books from my mother, she has no one to blame but herself.

Mother’s Day is a bit ahead of summertime, but the fruit is usually already out and plentiful by then. The hardest part of making these desserts is the chocolate cups, which I also used for 1 5 -23: Kiwi Mousse with Chocolate Cups. If I have to go through the trouble of making them, I’m getting as much bang for my buck as possible.

15-37: Elegant Strawberries

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods November 22, 2018July 30, 2020chilled, chocolate, chocolate chips, coated, coconut, cold desserts, dark chocolate, dessert, double boiler, easy, egg-free, fail, fairly inexpensive, frozen, fruit, gift ideas, glazed, gluten-free, grated, MD2018, melted, Mother's Day, orange juice, oranges, powdered sugar, semisweet, sprinkles, strawberries, untested, Valentine's Day, vegetarian, wax paper

Happy Thanksgiving! Here’s the final dish from Mother’s Day this year–only 6 months after the fact. Better later than never, I suppose.

You can find the other dishes I made for this year’s Mother’s Day under the tag MD2018 (there’s also last year’s MD2017). If you’re interested in a Simply Delicious Thanksgiving feast I did a few years ago, check out TGV 2016.

My mom always loves dipped strawberries, so I thought these would be a nice alternative to the mail-order/delivery ones you see all over the place around the holidays. Since I was also making 16-10: Strawberry Shortcake, it ended up being a very strawberry-heavy Mother’s Day. ??

5-8: Royal Crêpes

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters January 25, 2018January 19, 2023all-purpose flour, breakfast, broiled, butter, butter sauce, Cheddar, cheese, chilled, chopped, cooked shrimp, creamy, crêpes, dill, double boiler, dried herbs, egg yolks, eggs, emulsion, fairly expensive, fairly hard, half-and-half, herbs and spices, Hollandaise sauce, lemon juice, lunch, melted, milk, Monterey Jack, pancakes, peeled, salt, seafood, shredded, shrimp, untested, whipping cream

More queue-cleaning–add 5-8: Royal Crêpes to the pile of other crêpe recipes that I’ve done over the course of this project. When I first started making crêpes for this project about 4 years ago now, I had never made crêpes before. Now I feel like I’ve got a pretty good handle on the concept, so let’s kick it up a notch with a “royal” version. ?

Oh no–my mortal enemy: Hollandaise sauce. I’ve struggled with it in the past–will this be my redemption? Jump behind the cut and find out!

20-15: Vary the Butter Sauces

Jamie Martin Group 20: Basic Recipes, Section 4: Cooking School June 5, 2017October 18, 2020appetizers, Béarnaise sauce, black pepper, breakfast, butter, butter sauce, chopped, cookbook project, cooking school, creamy, deglazed, dinner, double boiler, dried herbs, egg yolks, eggs, fish bouillon, fish sauce, fish stock, food processor, Foyot sauce, French, gluten-free, gravy, herbes de Provence, herbs and spices, Hollandaise sauce, lemon juice, lunch, Maltaise sauce, melted, minced, mounted, Mousseline sauce, orange juice, oranges, parsley, party food, peeled, peppercorns, purée, reduced, salt, shallots, side dish, tarragon, tomato paste, tomatoes, untested, vegetarian, vinegar, whipped, whipping cream, white wine, white wine vinegar, zested

Consider 20-15: Vary the Butter Sauces to be the advanced version of 20-13: Béarnaise and Hollandaise Sauces. There’s probably something that bridges the two better (whatever 20-14 is, but I don’t have that card in my collection), so 5-4: Eggs Benedict will have to do. This set of recipes is part of the Cooking School, the back section of Simply Delicious that provides instructions in basic techniques, ingredients, and recipes that any skilled cook should be familiar with.

Like I said in 20-13: Béarnaise and Hollandaise Sauces, Hollandaise and its variations comprise one of the five mother sauces, a big part of French cuisine. Mastering it (and the others) is one of the marks of an accomplished and talented chef. I’ve always appreciated a well-made butter sauce, and these variations are intriguing–I’d be interested in eventually trying each one out.

5-4: Eggs Benedict

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters June 4, 2017January 21, 2023breakfast, brunch, butter, butter sauce, Canadian bacon, caramelized, cayenne pepper, creamy, double boiler, easy, egg yolks, eggs, English muffins, fail, garlic, ham, Hollandaise sauce, inexpensive, lemon juice, lunch, MD2017, Mother's Day, Mousseline sauce, pan-fried, parsley, poached, salt, sautéed, sliced, smoked ham, spinach, toasted, untested, vegetarian, vinegar, whipped, whipping cream, white bread, yellow onions

I believe in a couple of things–nobody’s perfect, and all things eventually balance out. My experience with this recipe, 5-4: Eggs Benedict, especially relative to how the rest of the meal went, encapsulates both of those ideas.

In the days leading up to making this Mother’s Day brunch (MD2017), I knew I needed to practice two things before the big day: poaching eggs and hollandaise sauce–I’ve had trouble with both in the past. Guess what I didn’t do?

I procrastinated on practicing both my egg poaching and my hollandaise, and those were my exact failure points on this recipe. After the jump, you can read about what went really well (my homemade English muffins) and what didn’t (my broken hollandaise sauce, for one).

20-13: Béarnaise and Hollandaise Sauces

Jamie Martin Group 20: Basic Recipes, Section 4: Cooking School June 3, 2017October 18, 20204-6-09 dinner, appetizers, Béarnaise sauce, black pepper, breakfast, butter, butter sauce, chopped, cooking school, creamy, dinner, double boiler, egg yolks, eggs, fail, food processor, French, gluten-free, herbs and spices, Hollandaise sauce, lemon juice, lunch, melted, minced, mounted, parsley, party food, peppercorns, ranch house, reduced, revisited, salt, shallots, side dish, tarragon, vegetarian, vinegar, white wine vinegar

It took over 3 years and almost 300 entries, but I’ve finally cracked the final untouched category of Simply Delicious–the very last one, Group 20: Basic Recipes. These are part of the Cooking School segment in the back of the book, teaching you basic techniques, ingredients, and recipes that you’ll need to be an experienced cook. This recipe, 20-13: Béarnaise and Hollandaise Sauces covers the basics of butter sauces, which you can expand upon with 20-15: Vary the Butter Sauces.

Hollandaise is one of the five mother sauces, a big part of French cuisine. Mastering it (and the others) is one of the marks of an accomplished and talented chef. I’ve been cooking for a long time and I’m still working on mastering this one.

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