🔥 Flambé! 1-19: Flambéed Mushrooms isn’t something I would normally serve because most people I know are not huge fans of mushrooms. I really enjoy using the lighter to flambé these mushrooms! 🔥
Mushrooms and garlic are one of my favorite flavor combinations. I really enjoy stuffed mushrooms and these taste similar, just without the breadcrumbs and butter. If you’re looking for something more similar to stuffed mushrooms, check out 1-16: Mushrooms Escargot. 🐌
Hello readers, I’m Adam, your usual author’s husband, chiming in with a guest post. Jamie has these Simply Delicious recipes hung on our kitchen cabinets like a restaurant rail full of orders. There were some easy level recipes that I thought I could cook while Jamie was busy trying to finish her backlog of blog entries. 9-15: Peppercorn Beef Burgers are my first such attempt at preparing a recipe and photographing the process. I have to say that I had a lot of fun (I lit the sauce on fire!🔥) and you’ll see a few more guest posts from me coming up.
I’ve made more than a few burgers in my day, but the sauce on these patties did elevate the dish to a higher level.
Here’s a new-to-you part of the book I want to start featuring. The last three chapters of Simply Delicious comprise their own section: Cooking School. These chapters detail more of the practical culinary knowledge required to execute recipes well, and teach some skills by going through some basic recipes.
I’m going to start mixing up the regular recipe entries with these Cooking School ones as well, which shouldn’t be too different. If anything, they’ll be a lot shorter–like this one.
UPDATE 1/2/2017: Went back and updated a few of these–mostly adding to where I’ve done more recipes since the last time I wrote. Edited and fixed some of the pictures that didn’t transfer well from the initial Tumblr migration. Carry on.
Chapter 18 is about Basic Techniques. I thought that 18-17: Cooking Glossary I would be a good place to start. I used this same (complete) glossary when I taught cooking to K-8 kids in an after school program a few years ago, and I inserted a copy of it into the recipe book at the restaurant I used to work at. There’s also one taped inside my spicecabinet at home for reference.