lukewarm – Simply Delicious: The Cookbook Project

7-19: Cajun-Style Pork Ribs

Adam Martin Group 07: Pork, Section 2: Main Courses February 25, 2018October 15, 2020American, American South, baby corn, black pepper, bone-in, bourbon, brandy, broiled, Cajun, canola oil, carved, cayenne pepper, cherry tomatoes, corn, dairy-free, dinner, dried herbs, dried spices, easy, egg-free, fairly inexpensive, garlic, garlic powder, gluten-free, grilled, lukewarm, lunch, marinated, New Orleans, paprika, party food, pork, red onions, ribs, roasted, salt, sliced, spareribs, spice blends, thyme, tomatoes, untested, vegetables

Chili’s, Applebee’s, Red Robin…I’ve enjoyed racks of ribs at almost every restaurant that offers ribs as a major offering on the menu. Freshly smoked ribs are a delicious delicacy. These oven baked ribs lack the smokiness of ribs cooked in a smoker. The flavor profile for 7-19: Cajun-Style Pork Ribs is influenced by the alcohol-infused marinade and the Cajun spice rub mixture.

Simply Delicious thinks these spices are fiery, however, I’ll have to disagree. Maybe I’m too desensitized to spice now, but I could have used about 30% more spiciness. I wasn’t always a fan of spicy food, but now some of my favorite hot sauces are sriracha, Tapatio, and Tabasco.

18-2: Basic Yeast Dough II

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School January 1, 2018September 30, 2020all-purpose flour, baked goods, baking pan, bread flour, bread series, breads, cooking school, dough, fail, frozen, granulated sugar, kneaded, loaf pan, lukewarm, milk, proofed, rye flour, salt, scalded, sifted, vegetarian, white bread, whole wheat bread, whole wheat flour, yeast

Happy New Year! ? We’ll start off this year (as I have other years) by finishing up a bit of old business from last year. I had started a Bread Series at the end of 2017, covering the first part of this Cooking School set (18-1: Basic Yeast Dough I) as well as including 20-12: Basic Rolls as a good base recipe to practice with.

Here, we’ll cover 18-2: Basic Yeast Dough II, which includes the fundamentals of the process of bread-making, as well as some tips on how to tell where your bread may have gone wrong. I’ve been making bread for a while, and I still run into trouble–it’s nice to know what I might have messed up so that I can try to fix it for the future.

Bread making is not a quick process–sometimes you can be working on a bread for 24-48 hours between the blooming, kneading, rising, and proofing. When I was being trained to make bread in the restaurant I worked in a few years ago, we would start making bread at 8 AM, and barely be finished by dinner time around 5-6 PM.

That’s not including our starter which had to be fed every day, as well as making all of the other baked goods that our pastry chef made daily. It can be a LOT of work!

17-18: Golfer’s Rolls

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods March 20, 2017August 31, 2020alfalfa sprouts, all-purpose flour, anise, apples, avocados, baked goods, breads, Brie, butter, cardamom, Cheddar, cheese, Colby Jack, cooked chicken, cream cheese, cucumbers, dark corn syrup, dough, dried herbs, dried spices, egg-free, fairly easy, fennel, frozen, ham, herbs and spices, hummus, inexpensive, kneaded, light corn syrup, lukewarm, lunch, mayonnaise, melted, milk, Monterey Jack, Pepper Jack, picnic, proofed, Provolone, rolls, rye flour, sandwiches, sausage, sliced, smoked ham, Swiss, toasted, turkey, untested, vegetarian, yeast

If you’re looking for something you could use for making lunches in advance, 17-18: Golfer’s Rolls could be an option. My suggestion? Use a creamier, softer cheese like they do in their picture (Simply Delicious shows Brie) or add some mayonnaise/avocado/hummus at the time of eating because these rolls can get a little dry.

Simply Delicious advocates freezing these rolls after filling them like sandwiches, and then bringing them with you somewhere (like a golf course). While my new co-workers like to play golf a lot, I only ended up bringing these to lunch at my desk. ⛳️

17-41: Molasses Oatmeal Bread

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods December 25, 2016January 19, 2023all-purpose flour, almond milk, baked goods, boiled, bread flour, breads, breakfast, brushed, Christmas, coconut milk, coconut oil, dairy-free, dough, egg-free, fairly easy, gift ideas, holiday baking, inexpensive, kneaded, lukewarm, lunch, milk, molasses, oatmeal, proofed, rolled oats, salt, shortening, slashed, snacks, steamed, untested, vegan, vegetarian, XMAS 16, yeast

Merry Christmas! ? As I mentioned at the end of 17-47: Italian Fruit Bread, the first of my holiday baking entries for this year (XMAS 16), I had a vegan gift recipient this year, so I made a specially adapted version of 17-41: Molasses Oatmeal Bread to replace all the other treats and goodies that weren’t quite vegan-friendly. I gave the other loaf (this recipe made two, and I didn’t multiply it like the others I made this year) to my aunt who loves these kinds of things. ?

This recipe isn’t vegan-friendly without a bit of tweaking (swapping coconut-almond milk for regular milk and coconut oil for shortening), but it’s pretty easy to do and still results in a beautiful and tasty loaf of bread. ?

17-42: Luscious Lemon Bars

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods December 23, 2016September 21, 2020all-purpose flour, baked goods, baking pan, baking powder, bars, butter, casserole, cheese, cheesecake, chilled, citrus, coconut, college, cream cheese, creamy, dessert, easy, eggs, fairly inexpensive, filling, flaked, food coloring, frosting, gift ideas, granulated sugar, grated, holiday baking, icing, lemon juice, lemons, lukewarm, melted, party food, pie crust, powdered sugar, revisited, salt, snacks, tart, vegetarian, XMAS 16, zested

17-42: Luscious Lemon Bars were the second of my holiday baking batches this year (XMAS 16), and one that I’ve baked in the past, given my rather bold notes. I think I was on a cheesecake kick, and thought these would be easier than making an actual cake. “BAD DO NOT MAKE” doesn’t exactly bode well for a recipe–why make it again?

Here’s why: sometimes it’s important to try again, even when the first experience wasn’t exactly a positive one. The first time I made these lemon bars was my junior year of college, so about 10-12 years ago. I had just moved into my first off-campus apartment with my friend, and we had a full kitchen, something I hadn’t had access to for a few years while living away from home in the dorms.

I remember making these in that kitchen (yes, I dragged these books with me all the way out to Colorado and back) and struggling with this recipe. Out of that frustration (and failure) came the note. I’ve learned a lot since then (culinarily and otherwise), so I think it’s time to figure out if it was the recipe or it was me.

17-1: Croissants

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods August 28, 2016August 23, 2020all-purpose flour, baked goods, breakfast, brushed, butter, chilled, croissants, dough, egg wash, eggs, fairly inexpensive, flaky, folded, French, gift ideas, granulated sugar, hard, kneaded, lukewarm, pastry, poppy seeds, proofed, salt, snacks, untested, vegetarian, yeast

Croissants are a culinary item that have been around for well…a really long time. Crescent-shaped rolls are a part of several cuisines–one example would be the kifli from Eastern Europe, versus the well-known Western European version, like 17-1: Croissants. ?

Wikipedia mentions that frozen pre-formed croissants are pretty readily available these days (and have been since the 1970s), so making this recipe’s truly a labor of love–it takes a good amount of effort, as noted above.

16-4: Blueberry Pie

Adam Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods August 25, 2016July 31, 2020all-purpose flour, baked goods, baking powder, birthday, blueberries, boysenberries, butter, cherries, chilled, cornstarch, cut in, dessert, egg yolks, eggs, fairly easy, fairly inexpensive, fruit, granulated sugar, hot desserts, lukewarm, party food, pie crust, pies, raspberries, slit, strawberries, summer, tart pan, twice-baked, untested, vegetarian, whipping cream

The photo of the pie for this recipe, 16-4: Blueberry Pie is epic. The peasant blueberry picker doll in the background is a great departure from most of the photos in Simply Delicious. ? We bought a case of blueberries during a trip to the market because they looked super fresh. I was going to make blueberry muffins, but after flipping through the recipes, this seemed like the best choice.

The whipped cream in the receptacle looks great. Check out how they used the pie in the background as well as in the center of the photo. The blueberries scattered on the table and the baby’s breath everywhere makes this photo extra fancy. ?

6-43: Cheesy Chicken Cutlets

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses June 25, 2016June 18, 2020basil, boneless, breasts, butter, canola oil, cheese, chicken, chiffonade, coated, dinner, dried herbs, easy, eggs, fried, fried chicken, gluten-free, grated, herbs and spices, iceberg lettuce, inexpensive, Italian seasoning, lettuce, lukewarm, lunch, marinated, melted, olive oil, oregano, pan-fried, Parmesan, radicchio, red wine vinegar, salads, salt, Silpat, skinless, tomatoes, untested, vegetables, white wine vinegar

Here’s yet another boneless/skinless chicken breast recipe born of the health-conscious 1980s. We ate a LOT of chicken breast when I was growing up, so I’m surprised my mom never busted 6-43: Cheesy Chicken Cutlets out for yet another version.

I’m sorry, but it’s ALWAYS seemed just a bit morbid to dip chicken in egg. I realize it’s often a big part of one of my favorite things (fried chicken), but it still always nags. I’ll leave it there–you do the math if you want to. ?

14-25: Crêpes with Fruity Filling

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods May 30, 2016July 30, 2020all-purpose flour, bananas, boysenberries, breakfast, brown sugar, butter, cherries, crème fraîche, crêpes, dessert, eggs, fairly easy, French, fruit, granulated sugar, half-and-half, hot desserts, inexpensive, lukewarm, lunch, melted, milk, omelette, pineapple, powdered sugar, raspberries, salt, sour cream, strawberries, stuffed, untested, whipped

14-25: Crêpes with Fruity Filling is only the second recipe I’ve covered for Group 14: Hot Desserts, but it’s the third total crêpe recipe that I’ve tried from the book (the others being 5-22: Crêpes with Chicken and 5-24: Meat-Filled Crêpes) so far. Those two previous recipes were savory–this one is sweet.

This recipe is suggested for dessert, but I think you could have it for breakfast (or even lunch) if you wanted. If you don’t like the fruit they suggest, you can substitute your own or whatever is local/in season. ???

18-18a: Cooking Glossary IIa

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School November 16, 2015September 30, 2020cooking class, cooking glossary, cooking school, glossary, how-to, lukewarm, marinated, melted, minced, mounted, parboiled, pared, poached, pot-roasted, purée, reduced, rehydrated, rendered, roasted, roux, sautéed, scalded, scored, scrambled, seared, shucked

I mentioned in 18-17: Cooking Glossary I (the first installment of this mini-series) that I’ll be mixing in Cooking School entries from the last three chapters of Simply Delicious along with the regular recipe/photo entries that I usually do.

Here in 18-18: Cooking Glossary IIa, we find the second page of the glossary that I introduced to you previously. There’s one more page after this one, which you can find at 18-18b: Cooking Glossary IIb. I split the second entry to limit the amount of links/pics/content in one post.

Follow the jump for links to recipes I’ve covered that will help you practice each and every one of these terms & techniques! If I haven’t covered the term yet in one of these recipes, I’ll be sure to update it when I do!

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