pearl onions – Simply Delicious: The Cookbook Project

8-35: Flambéed Steak Diane

Jamie Martin Group 08: Beef, Section 2: Main Courses April 23, 2024April 21, 2024beef, black pepper, brandy, butter, chives, chopped, cognac, deglazed, dinner, egg-free, fairly easy, fairly expensive, flambé, hot sauce, lemon juice, lemons, liqueur, parsley, pearl onions, peeled, salt, sautéed, scraped, shallots, sirloin, steak, untested, white onions, Worcestershire sauce

Today I have something “old-school” for you–8-35: Flambéed Steak Diane. This is a dish that’s been around for a while and is considered “retro” today. It is similar to steak au poivre and is another of those “quick pan-fried steak” recipes that use butter and some sort of umami as a sauce.

This is the last entry from the batch of beef-but-not-beef recipes I made to clean out the freezer–I’ve had those posts sitting in my queue for quite a while. I had to space them out because they’re all SO similar. You can scroll back to 8-39: Tournedos with Blue Cheese Sauce and 8-38: Brandy Two-Pepper Beef Steak for the other entries in this recent “mini-series”.

8-10: Beef Bourguignon

Jamie Martin Group 08: Beef, Section 2: Main Courses September 15, 2022September 15, 2022all-purpose flour, bacon, bay leaves, beef, beef stew, black pepper, boneless, butter, carrots, chopped, chuck roast, cubed, dried herbs, Dutch oven, easy, egg-free, fairly inexpensive, French, garlic, herbs and spices, julienned, mushrooms, new book, pearl onions, peeled, red wine, roux, salt, sautéed, simmered, thyme, tomato paste, untested, yellow onions

I guess the best way to start this is…have you seen that Julie & Julia movie from a few years ago? If not, and you enjoy reading this blog (or even if you don’t), you DEFINITELY should go watch it. It’s essentially the idea that formed this website/project. In that movie, one of the featured Julia Child recipes is her Boeuf Bourguignon which is found in Mastering the Art of French Cooking, one of her most famous books and one of the most famous cookbooks in general.

With that being said, we come back to the fact that this is not a Julia Child cookbook project, it is a Simply Delicious one. So, I present to you Simply Delicious’ version of the dish: 8-10: Beef Bourguignon.

Simply Delicious isn’t wrong–this dish is essentially French beef stew (with a good amount of red wine in it). I’ve made Julia’s version a few times (let’s be honest, we ALL made it at least once after that movie came out), but I’ve yet to attempt the Simply Delicious version, mostly because it was a “new book” recipe and I didn’t know it even existed until a few years ago. Let’s see how they compare…

8-23: Beef Kebabs with Red Wine Butter

Jamie Martin Group 08: Beef, Section 2: Main Courses February 4, 2021February 4, 2021baked potatoes, beef, beef tenderloin, black pepper, boiled, broiled, butter, canola oil, chilled, chopped, compound butter, creamed, cubed, Dijon mustard, dinner, easy, egg-free, expensive, gluten-free, grilled, kebabs, parboiled, party food, pearl onions, peeled, red onions, red wine, salt, sausage, sirloin, skewered, untested, vegetable oil, wax paper

I can’t quite figure out if 8-23: Beef Kebabs with Red Wine Butter are supposed to be used for when you are serving fancy food in a casual situation (like a truffle and foie gras burger in Las Vegas) or casual food in a fancy situation (like food trucks at a wedding). I suppose this one could go either way, depending on the circumstances.

This recipe features not only kebabs, but a compound butter to serve with them. Simply Delicious is big on beef + compound butter–another example is 8-4: T-Bone Steak.

If you’re looking for some other types of kebabs/skewers for your hypothetical casual yet fancy grilling party, try 10-14: Lamb on Skewers or 9-23: Fruity Sausage Kebabs.

2-16: Roast Beef Salad with Beans

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters October 3, 2020October 12, 2020apple cider vinegar, balsamic vinegar, beef, black pepper, chilled, dairy-free, dressing, easy, egg-free, emulsion, fairly inexpensive, garnish, gluten-free, green beans, lettuce, marinated, olive oil, parsley, pearl onions, roast beef, salads, salt, sliced, string beans, tarragon, tomatoes, untested, vinegar, white beans, white wine vinegar

In case you hadn’t had enough of weird bean salads with 2-19: Country Bean Salad, I present to you its estranged cousin, 2-16: Roast Beef Salad with Beans.

RIP buffet luncheons (and large groups). Although if this is what’s on the menu, I’d have passed on it anyway.

7-53: Cider-Braised Pork Chops

Jamie Martin Group 07: Pork, Section 2: Main Courses April 29, 2020May 26, 2020apple cider, autumn, boiled, boneless, braised, butter, chopped, cider, deglazed, Dijon mustard, dinner, easy, fall, herb salt, inexpensive, lunch, meal prep, parsley, pearl onions, pork chops, salt, sautéed, untested

I’m working through a HUGE backlog right now, so you’re currently getting recipes that I cooked last fall–case in point, 7-53: Cider-Braised Pork Chops. This is more of a fall/autumn-type recipe (when fresh cider is in season), but don’t let that hold you back from your cider-braised, pork-scented dreams.

There’s a TON of pork chop recipes in this book–I feel like every time I think I’ve got them all, another one pops up. If you like pork chops, check out 7-28: Pork Chops with Rosemary, 7-9: Hunter’s Style Pork Chops, or 7-26: Maple-Glazed Pork Chops for just a few examples.

6-58: Chicken Pie with Puff Pastry

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses October 15, 2019October 15, 2020all-purpose flour, American, basil, bay leaves, black pepper, boiled, boneless, breasts, butter, carrots, celery, chicken, chopped, deboned, diced, dinner, dried herbs, easy, egg-free, fairly inexpensive, filling, frozen, herbs and spices, individual, lunch, melted, pearl onions, pie crust, pies, pot pie, puff pastry, roux, salt, sautéed, simmered, skinless, slit, strained, sweet peas, tender-crisp, thighs, untested, vegetables

Yo. As I’ve said previously, I take breaks from this project when life gets in the way. This summer was BANANAS, and fall seems to be quickly passing me by as well. I haven’t given up on cooking and photographing recipes, but I seem to have dropped the ball on actually writing them up and posting them.

I made the first attempt to rectify this earlier today when I uploaded about 600 pictures from two memory cards that I’ve filled up since May of this year. I made the second when I set up all the folders to start organizing the pictures (we’re talking over 50 recipes here).

Here’s the third: a recipe I cooked back sometime in early 2019, 6-58: Chicken Pie with Puff Pastry. This has been in various draft stages since April, and I’m finally finishing it NOW. This isn’t even part of the memory card dump from today–that’s how far behind I am.

This is essentially chicken pot pie. I mean, how is it not? The major difference between this and Marie Callender’s is that this one only has pastry on top.

9-5: Modern-Style Hamburger

Adam Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses August 21, 2016October 20, 2020beef bouillon, black pepper, burgers, butter, chili sauce, chilled, chives, condiments, easy, egg-free, fairly inexpensive, fried, green onions, griddle, grill pan, grilled, ground beef, ground meat, iceberg lettuce, lettuce, modern, pan-fried, parsley, pearl onions, salt, sautéed, sirloin, untested, whipping cream, white bread, whole wheat bread, yellow onions

Simply Delicious has provided a plethora of burger recipes for me to try, like 9-15: Peppercorn Beef Burgers and this recipe, 9-5: Modern-Style Hamburger. I like to cook these on the electric griddle because I can cook the entire batch off at once and they all cook evenly.

I tend to prefer burgers that are dinner sized. These burgers are more like sliders or a thin lunch style burger. ?

7-55: Sunday Pork Stew

Jamie Martin Group 07: Pork, Section 2: Main Courses September 16, 2015June 19, 2020almonds, boiled, boneless, braised, butter, chicken bouillon, chicken broth, crushed tomatoes, cubed, deglazed, dinner, easy, garlic, inexpensive, lunch, melted, minced, paprika, pearl onions, peeled, pork, pork shoulder, purée, stewed tomatoes, stews, Sunday, toasted, tomato paste, tomato sauce, tomatoes, untested, vegetable bouillon, white wine, yellow onions

7-55: Sunday Pork Stew was part of a recent 3-recipes-at-1-time attempt, which also included 4-2: Green Beans with Hazelnut Butter and 4-4: Scalloped Parsley Potatoes.

I had originally intended to make a different pork recipe, but when faced with an unexpected ingredient shortage (someone used my mushrooms), I rolled with it and dug out another pork recipe for which I had ingredients on hand. This would have been better with pasta or rice, as suggested on the card, but dinner is dinner when you’re hungry.