4-4: Scalloped Parsley Potatoes is the third of my recent 3-recipes-at-1-time attempt–the others being 4-2: Green Beans with Hazelnut Butter and 7-55: Sunday Pork Stew.
I think I’ve made these before, despite the lack of notations. These were really easy and pretty good–very mild yet still flavorful.
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.
This recipe, 4-2: Green Beans with Hazelnut Butter along with 7-55: Sunday Pork Stew and 4-4: Scalloped Parsley Potatoes were my first attempt at trying to do 3 of these entry recipes at once. It ended up being harder to do than I thought.
One I’ve made before, about 6 years ago along with 6-40: Peppercorn Chicken Breasts and some other ones. I really like this technique/flavor profile–I use it a lot, even when I’m not documenting it for the Internet.
Finally, an appetizer from the first section of the book. Another story for you: in my first apartment after I graduated college and moved back home to LA, I threw an 80s Valentine’s Day party, and 1-22: Onion-Potato Diamonds were one of the appetizers I made for it–another was 5-20: Golden Cheese Tartlettes.
Look at them. Something about them just screams 1980s cocktail party to me. This time around, I made them to take to a get-together I was attending, along with 17-36: Grandma’s Spice Cake. Both ended up being big hits.
I don’t know about you, but my grandma is not much of a baker. Or a cook. In fact, if it can’t be cooked in a microwave, she’s really not that interested. However, someone at Simply Delicious must have had a grandma who liked to bake, since they included 17-36: Grandma’s Spice Cake.
I suppose they called it Grandma’s Spice Cake because it’s “old-fashioned”. Regardless of if an actual grandma baked/created this, it’s actually pretty good.
While I was cooking 4-12: Cheesy Sliced Baked Potatoes, I also was working on this recipe–however be careful with this one: it takes a WHILE to make. 🕰
This recipe takes 2+ hours–most of which is just it baking in the oven. Just an FYI. 🙂
5-23: Cheese Pie with Tomatoes comes with a bit of a story. About 10 years ago, I spent a week in Chattanooga, Tennessee with my college friend/roommate and his family. His aunt (who was hosting us) attempted to teach me some of her Southern-style recipes while we were there, and one of them was something called “tomato pie”.
Her tomato pie involved a pie crust, tomatoes, a JAR of Hellmann’s (it was the South), and a whole bag of shredded cheese. This one is slightly less heart-attack-inducing.
Here’s a yummy take on baked potatoes. These have been done before, but I’ve seen them referred to as hasselback potatoes.
Most of the hasselback potato recipes you’ll find don’t have cheese on top, so props to Simply Delicious for thinking outside the potato box. Or bag, as it were.