11-5: Lemon Pepper Scallops

11-5: Lemon Pepper Scallops

Hey, y’all. Took a month or two off (I need SOME sort of summer vacation now that I’m not a teacher anymore), but as I’ve said before, I’m not going to let this die. Even though I haven’t been actively writing and publishing, I’ve still been cooking and photographing–I’ll get caught up here soon. Thanks for sticking around. ūüôā

Here’s one I cooked a little while ago, but never finished writing–11-5:¬†Lemon Pepper Scallops. My husband Adam LOVES seafood and at the start of this summer, we had decided we were going to try to knock out more of the Fish and Beef chapters of the book over the warm months. I can’t say that vow has worked out (I don’t think any of the ones in the queue are either one of those), but here’s a vestige of what was to be.

I’m gonna tell you right now–I can do a LOT of things in the kitchen, but poaching is my white whale. I always have a REALLY hard time with it (see 5-4: Eggs Benedict for an example of that), and I’ve yet to conquer it. Practice makes perfect, but to be honest, I’m not a huge fan of poached seafood anyway (very 1980s). I think for this one, I’m going to use a more flavorful searing technique, which I have less of a chance of screwing up (hey, scallops ain’t cheap).

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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: B√©arnaise 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: B√©arnaise 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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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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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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6-33: Lime-Marinated Chicken

6-33: Lime-Marinated Chicken

Two-packs of whole chickens were on sale at Costco and the other chicken in this pack was used to make 6-20: Rosemary Chicken. This recipe, 6-33: Lime-Marinated Chicken required me to rub a few brain cells together to prepare the chicken as written on the card.

6-33-lime-marinated-chicken_page_1Lime flavor added to anything is a winner with me. Chicken and lime is a great combination, the white wine sauce added a unique twist.

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12-3: Pasta Bolognese

12-3: Pasta Bolognese

This recipe,¬†12-3: Pasta Bolognese calls for spaghetti on the back of the card, but the dish on the front clearly shows the meat sauce on Rotini.¬†🍝

12-3-pasta-bolognese_page_1The blurb on the front of the card is definitely true. “Quick to prepare and not too expensive,” is exactly how I felt about this dish.

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7-23: Pork Chops with Tarragon

7-23: Pork Chops with Tarragon

Pan frying pork chops is not the easiest method for cooking pork chops. It is really easy to over cook pork chops that way, but 7-23: Pork Chops with Tarragon¬†came out “just right”.

7-23-pork-chops-with-tarragon_page_1These pork chops are pan fried and the sauce is added to the pan, drippings and all at the end. Cooking the sauce and meat together creates a flavorful sauce.

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3-3: French Onion Soup

3-3: French Onion Soup

It’s the middle of summer right now, so soup’s probably not your first thought. However, I continue to be surprised that how no matter how hot outside it is, people still enjoy soup. So here’s a classic:¬†3-3: French Onion Soup.¬†

3-3 French Onion SoupSimply Delicious cites¬†Les Halles (the¬†Parisian farmers’ market, not the NY restaurant where Anthony Bourdain worked) as the originator of French onion soup which I wasn’t able to directly verify in 5 minutes of Googling, but here’s a food timeline that gives a bit of the dish’s history–I suppose it’s totally still possible.¬†

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11-25: Best Ever Sole Au Gratin

11-25: Best Ever Sole Au Gratin

This recipe is already setting high expectations with the title¬†11-25: Best Ever Sole Au Gratin, and I’m not here to¬†completely dash those hopes. This is a pretty decent fish recipe, as those go (I’m usually wary of home-cooked fish recipes), but it’s nothing spectacular, despite¬†Simply Delicious’ assertions.¬†🐟

11-25 Best Ever Sole Au GratinThis one gets fancy with the piping bag and tips for the potatoes. I still haven’t replaced my piping/pastry bag set-up since it all failed during the making of 17-52: Apricot Macaroons for the holidays last year (2015). Since I’ve yet to replace it, I’ll have to get creative again.

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12-16: Risotto with Pastrami

12-16: Risotto with Pastrami

Simply Delicious can give a dish a title that seems a bit of a stretch at times and this is definitely a prime case of this phenomenon: 12-16 Risotto with Pastrami.

12-16 Risotto with PastramiThe card even announces, “(t)his recipe for risotto differs from the traditional one.” I’ve never seen a dish like this, but the flavor profile was the same as a fancy omelette, just deconstructed before that was trendy.

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