20-15: Vary the Butter Sauces

20-15: Vary the Butter Sauces

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.

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20-13: Béarnaise and Hollandaise Sauces

20-13: Béarnaise and Hollandaise Sauces

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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5-33: Omelette Stacks with Rice

5-33: Omelette Stacks with Rice

Hey there. October’s been a crazy busy month IRL so far, but I’ve got some entries banked that I’ll start posting, so expect some more entries coming soon. This one, 5-33: Omelette Stacks with Rice, was a Saturday morning breakfast a few weeks ago that was born out of an abundance of eggs and leftover cooked rice. 🍚

5-33-omelette-stacks-with-riceSimply Delicious suggests serving it as a main course (presumably for lunch or dinner as opposed to breakfast, to which they seem to be drawing a contrast), but you eat it whenever you like. 🌇

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2-14: Quick and Easy Tomato Salad

2-14: Quick and Easy Tomato Salad

2-14: Quick and Easy Tomato Salad is a Simply Delicious recipe that is aptly named for once! This tomato salad was quick and easy, just as advertised. 🍅

2-14 Quick and Easy Tomato Salad_Page_1This salad made a quick dinner on a hot summer night where I didn’t want to heat up the oven. 🔥

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6-43: Cheesy Chicken Cutlets

6-43: Cheesy Chicken Cutlets

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.

6-43 Cheesy Chicken CutletsI’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. 🐣

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