I mentioned in 18-17: Cooking Glossary I (the first installment of this mini-series) that I’ll be mixing in Cooking School entries from the last three chapters of Simply Delicious along with the regular recipe/photo entries that I usually do.
Here in 18-18: Cooking Glossary IIa, we find the second page of the glossary that I introduced to you previously. There’s one more page after this one, which you can find at 18-18b: Cooking Glossary IIb. I split the second entry to limit the amount of links/pics/content in one post.
Follow the jump for links to recipes I’ve covered that will help you practice each and every one of these terms & techniques! If I haven’t covered the term yet in one of these recipes, I’ll be sure to update it when I do!
Lukewarm
- 17-1: Croissants
- The classic French pastries–they take a while, but they’re worth the work
- 16-4: Blueberry Pie
- Perfect for a warm summer evening dessert
- 14-25: Crêpes with Fruity Filling
- Try this for a different take on breakfast or even as a dessert
Marinate
- 4-8: Roasted Peppers with Dressing
- Great use for extra bell peppers with a really easy & quick marinade
- 6-33: Lime-Marinated Chicken
- The acid of the limes help to tenderize a whole chicken before oven-roasting
- 10-14: Lamb on Skewers
- Great for parties or barbecues, this recipe is quick and easy
Melt
- 17-36: Grandma’s Spice Cake
- This starts with melted butter, and ends deliciously
- 15-18: Chocolate Favorites
- A creamy, chilled chocolatey dessert
- 5-19: Eggs en Cocotte
- Try this cheesy, oven-baked egg preparation for breakfast or a light lunch
Mince
- 6-4: Easy Stuffed Chicken Breasts
- Great practice for mincing garlic, something many recipes call for
- 8-20: Juicy Steak with Garlic Topping
- A creamy, minced garlic topping pairs excellently with a perfectly-cooked steak
- 17-50: Cornmeal-Jalapeño Biscuits
- These peppery, light buttermilk corn biscuits make a great accompaniment to soups and salads
Mount
- 14-12: Bread Pudding with Rum Sauce
- A decadent, rum-soaked dessert pudding
- 4-9: Asparagus with Italian Butter Sauce
- If it’s spring and asparagus is in season, this is a delicious way to serve it
- 20-13: Béarnaise and Hollandaise Sauces
- Step up your butter sauce game and try some of the “mother” sauces
Parboil
- 4-4: Scalloped Parsley Potatoes
- A light, herb-scented preparation for potatoes which makes a great side dish for dinner
- 9-18: Stuffed Onions
- Onions stuffed with a ground meat mixture and cooked to make an easy one-pot meal
Pare
- 2-34: Avocado-Parmesan Salad
- One of my FIRST recipes on here which makes an impressive starter salad
- 11-14: Tempura
- Why go out when you can have the airy, crisp goodness of tempura shrimp and veggies at home
- 13-14: Wok-Fried Veggies with Pasta
- A light, vegetarian dish that is as fancy as your knife skills will allow
Poach
- 5-4: Eggs Benedict
- The classic brunch dish is much harder than it looks–get ready to poach eggs AND make Hollandaise sauce
- 11-5: Lemon Pepper Scallops
- Wine-poached scallops with lemon and pepper…how 1980s
Pot-Roast
- 6-8: Curried Chicken
- A nicely braised & mildly spiced chicken recipe done in a Dutch oven or large pot–try it with a red, yellow, or green curry!
- 6-30: Scottish Chicken Casserole
- An easy, one-pot dinner that makes a lot and reheats well
Purée
- 3-1: Sweet Potato Vichyssoise
- A yummy sweet potato soup that would be great warm or cold
- 13-7: Falafel
- If you’re adventurous, try making these Middle-Eastern fried chickpea balls at home–a vegetarian treat
- 15-51: Frozen Strawberry Yogurt
- Try cooling down with your own homemade frozen yogurt made with fresh fruit
Reduce
- 6-40: Peppercorn Chicken Breasts
- This light dinner option includes a piquant orange-scented sauce with which to glaze the meat
- 9-4: Swedish Meatballs
- Deglazing the pan and reducing it down will give you a great gravy for these little meatballs
- 13-13: Spinach Turnovers
- These vegetarian delights include a recipe for a creamy saffron sauce to serve them with
Rehydrate
- 17-5: Hot Seedy Rolls
- A harvest-time treat that requires soaking wheat kernels before sprinkling them on top of homemade whole wheat rolls
- 17-47: Italian Fruit Bread
- Spiced herb-scented bread dotted with moist dried fruit makes a nice holiday gift to give to friends and family
- 16-52: Apple Nut Saucepan Torte
- This dense treat makes for a nice dessert for Thanksgiving or gift to bring and serve for the holidays
Render
- 3-2: New England Clam Chowder
- The classic Northeastern soup, using fat rendered from bacon to cook the onion & potato
- 1-16: Mushrooms Escargot
- A simple take on stuffed mushrooms, guaranteed snail-free 🐌
- 5-39: Asparagus-Clam Quiche
- A strange combination, but bacon makes anything better
Roast
- 4-21: Herb-Roasted Potatoes
- One of my favorites and an easy-go-to dish that always impresses. Just make sure your oven can get really hot!
- 10-10: Roast Leg of Lamb
- A classic roast lamb preparation for your next dinner party or holiday gathering
- 8-31: Roast Beef
- If lamb isn’t your speed, a traditional roast beef is always a winner
Roux
- 12-1: Lasagna
- This version of lasagna uses a roux-based cheese sauce rather than traditional ricotta
- 11-26: Fish Gumbo
- Gumbo can be tricky, but Simply Delicious makes a valid attempt
- 3-5: Creamy Cheese Soup
- A guilty pleasure, but a welcome one on a cold, blustery day
Sauté
- 12-7: Fettuccini with Creamy Chicken
- A simple pasta recipe that’ll give you some practice sautéing onions–a common kitchen task
- 13-2: Onion Tart
- Take that onion practice and step it up to make a delicate yet savory tart
- 2-37: Chicken-Salami-Rice Salad
- Even salads sometimes require stove and pan skills
Scald
- 7-55: Sunday Pork Stew
- This one comes right up to a boil, and then cooks at a lower heat to tenderize the pork pieces
- 18-2: Basic Yeast Dough II
- A reminder that if you’re using scalded milk to bake bread, make sure it’s cooled down before adding the yeast
Score
- 8-40: Lemony Beef
- Scoring the sides of the beef prevents curling when you cook it
- 7-28: Pork Chops with Rosemary
- Scoring also helps keep pork chops from curling when cooking them in a pan on the stovetop
- 10-17: Lamb Chops with Mozzarella
- Lamb chops also benefit from scoring the sides when cooking
Scramble
- 12-22: Nasi Goreng
- You’re not really supposed to scramble the eggs, but it’s totally do-able in this Indonesian fried rice dish
- 5-10: Scrambled Eggs with Tomatoes
- Go ahead and scramble the eggs for this one–it’s right in the name
Shuck
- 11-4: Calzone with Seafood
- A popular one on search engines–it’s a great calzone base with some room for improvement in terms of fillings
- 1-9: Four Seasons Pizza
- A interesting concept for a pizza representing all four seasons
Sear
- 9-44: Wok-Fried Beef Patties
- High heat is essential for wok cooking
- 10-1: Springtime Lamb Stew
- Celebrate spring vegetables and bounty with this flavorful stew
- 7-9: Hunter’s Style Pork Chops
- A rustic yet savory pork chop preparation
I hope these will give you some inspiration to practice your cooking skills! Check out 18-17: Cooking Glossary I and 18-18b: Cooking Glossary IIb for even more terms and recipes!
