6-46: Chicken Breasts Veronique

6-46: Chicken Breasts Veronique

Simply Delicious is introducing me to so many new culinary terms. 6-46: Chicken Breasts Veronique was a new one for me. 🍇 The definition of “Veronique” is explained below:

6-46-chicken-breasts-veronique_page_1Chicken and grapes isn’t the most obvious combination, not in 🇺🇸 American-style cuisine anyway. This dish is definitely influenced by 🇫🇷  French cuisine. I’ve eaten chicken and grapes before in Middle-Eastern styled recipes as well.

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7-18: Pork Tenderloin in Wine Sauce

7-18: Pork Tenderloin in Wine Sauce

Marinade is a “sauce, typically made of oil, vinegar, spices, and herbs, in which meat, fish, or other food is soaked before cooking in order to flavor or soften it”. Port wine is not an ingredient I normally keep in the house, but I have marinated a pork tenderloin before so 7-18: Pork Tenderloin in Wine Sauce shouldn’t be too much of a challenge.

7-18-pork-tenderloin-in-wine-sauce_page_1Meat that soaks in a marinade comes out tender and delicious. Cooking with this method requires more preparation time. Leave the meat in the refrigerator for up to 24 hours for maximum tenderness. The minimum marinating time I recommend is around 1 hour. When I prepared this recipe, I tried to make it in one night, so the meat marinated in the refrigerator for only 2 hours. ⏱

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6-29: Stuffed Turkey

6-29: Stuffed Turkey

This recipe, 6-29: Stuffed Turkey, is the WHOLE reason I originally decided to take on the challenge of cooking Thanksgiving dinner this year (TGV 2016)–when else was I going to get a chance to use the actual Thanksgiving recipe but on the holiday itself? I have cooked a Thanksgiving dinner before, but not in my own house, and not planned/shopped/organized for by myself. It was a fun challenge, and I have this card and project to thank for it.

Of course I made this recipe the day of Thanksgiving (Thursday 11/24), and it includes not only the turkey, but traditional stuffing and gravy as well. I cooked this in the afternoon, after making 17-5: Hot Seedy Rolls and 1-5: Pigs in a Blanket in the oven that morning.

6-29-stuffed-turkeyThis year’s Thanksgiving was at least 2 weeks ago by the time you’re reading this, but I hope that if you had one this year it was a nice one, and that if you’re reading this sometime in the future preparing for the current year’s feast, that yours is nice as well. Mine was lovely despite what’s been a tumultuous year, and this recipe was definitely a big part of making my first solo Thanksgiving successful. Thanks for taking time out of your day to read even just a bit of what I’ve written, and thanks for participating in my project, even just for this brief moment.

I’ve been working on this project for just under 3 years now, and I’ve got at least that long to go to attempt to finish it–thanks for giving me a reason to keep this project alive, an outlet for writing, a focus for creative energy, art to share with my family and friends, and a priceless set of memories and experiences tied to a set of stinky old cookbooks that have always meant a lot to me, and mean even more now. Thank you.

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3-16: Hearty Beef Soup

3-16: Hearty Beef Soup

The winter is the best time of year for soup, especially 3-16: Hearty Beef Soup. This dish made a great lunch dish that was easy to pack for multiple servings.

3-16-hearty-beef-soup_page_1As the card says, it reheats very well and tastes great even without a side of sour cream.

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10-1: Springtime Lamb Stew

10-1: Springtime Lamb Stew

Stew happens to be one of my favorite dishes. 😍 It contains all the things I really enjoy: tender meat, vegetables, and gravy. That being said, even though it’s the opposite of springtime right now, 10-1: Springtime Lamb Stew was right up my alley.

10-1-springtime-lamb-stew_page_1I’ve never been to the Provence region of France to try this style of cooking in it’s natural habitat, so learn more from someone who has. 🇫🇷

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4-27: Mushroom-Parsnip Au Gratin

4-27: Mushroom-Parsnip Au Gratin

It’s been a hell of a month, y’all. Between my birthday at the very beginning, the election, an aunt passing away, unexpected horse-sitting, and planning/executing my very first self-made Thanksgiving dinner, I unfortunately didn’t do a lot of writing. However, our Thanksgiving this year (TGV 2016) was Simply Delicious-themed, as I used 7 recipes for this year’s feast.

I started the cooking marathon on Tuesday 11/22 with 4-27: Mushroom-Parsnip Au Gratin–I thought parsnips would make an interesting variation on the “vegetable” dish for Thanksgiving. I also cooked this one first because I knew I could cook it most of the way, and save the final broiling for right before the dinner was served.

4-27-mushroom-parsnip-au-gratin I don’t know much about parsnips being the “poor man’s lobster” (a quick Google search reveals butter baking cod/haddock/etc. to be the most common modern use for that term), but I’d describe them as a cross between potatoes and carrots. Too potato-y to be a carrot, but too carrot-y to be a potato.

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3-33: Broccoli Wild Rice Soup

3-33: Broccoli Wild Rice Soup

This is not my first time to the broccoli soup rodeo, so 3-33: Broccoli Wild Rice Soup should be a snap. 🏇🏼 A while back, I made 3-21: Broccoli-Celery Soup and broccoli is still in season at the time I  am writing this post.

3-33-broccoli-wild-rice-soup_page_1Cold isn’t my favorite temperature when eating soup, but with so much sour cream, the soup may separate during reheating. ❄

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12-10: Cheesy Tagliatelle

12-10: Cheesy Tagliatelle

I’ve been meaning to make this one for a while–spinach fettuccini was my favorite as a kid. I usually had it with Alfredo sauce, and the cheesy sauce in 12-10: Cheesy Tagliatelle is like a thinner, red pepper-ier version of that. 🍽

12-10-cheesy-tagliatelle I’m not quite sure what the major difference between tagliatelle and fettuccini is–the TL;DR of a quick search indicates it has to do with fettuccini noodles being the same width as tagliatelle, but a bit thicker. The two come from different parts of Italy, but both roughly refer to the same concept.

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5-5: Individual Ham Quiches

5-5: Individual Ham Quiches

I wasn’t about to go out and buy mini quiche pans just to cook 5-5: Individual Ham Quiches. Taking the alternative route, I made this dish as one, full-sized quiche.

5-5-individual-ham-quiches_page_1I believe the card puts it best. At this point I’m not quite “fortunate enough to own small oven-proof quiche pans,” so a full-sized pie pan will do. If you use a foil pie pan, there is a lot less cleanup when the quiche is done, just toss the foil pan in the recycling. ♻

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4-18: French Vegetable Casserole

4-18: French Vegetable Casserole

Everything I needed to learn about making 4-18: French Vegetable Casserole was told to me by Remy the animated rat, star of Ratatouille. I know…the editors of Simply Delicious call this dish “French Vegetable Casserole” to make the name more palatable for Middle America. 🇫🇷

4-18-french-vegetable-casserole_page_1The card mentions that the dish is referred to as “ratatouille” in its area of origin.

Editor’s note: I did the underlining you see above when I realized this recipe was “ratatouille”I’ve made this recipe before, a year or two prior to embarking on this project. I even watched Ratatouille on my laptop while I made it. 🐀

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