Adam Martin – Page 12 – Simply Delicious: The Cookbook Project

8-5: Beef Stew Provençale

Adam Martin Group 08: Beef, Section 2: Main Courses July 12, 2016October 4, 2020bay leaves, beef, beef stew, black olives, boneless, braised, butter, carrots, casserole, celery, chuck roast, crushed tomatoes, dinner, dried herbs, egg-free, fairly easy, fairly inexpensive, French, garlic, gluten-free, herbs and spices, julienned, linked, lunch, melted, pan-fried, parsley, Provençale, red wine, red wine vinegar, salt, sautéed, sirloin, slow cooker, stews, untested, vegetables

Editor’s note: AHOY-HOY to everyone visiting from HungryBrowser.com! If you’d like to know more about this site, please visit THE COOKBOOK PROJECT–it’ll tell you what this is all about. I’m not the only author on this site–my husband Adam wrote the post below (it’s kind of a teamwork thing–there’s a LOT of recipes in this book). Thanks for stopping by, and feel free to check out some of the other recipes we’ve done! — 11/01/17

Beef Stew – Another classic recipe that Simply Delicious cannot get quite right. This dish tastes delicious, but isn’t quite what I would consider a beef stew. It’s almost like a simple Boeuf Bourguignon.

I used a slow cooker instead of the oven for cooking this dish. I apologize that some of the photos are blurry from trying to shoot down into that very slow cooker. Without any other photos in focus, I chose to display some of them in this post just for posterity.

11-14: Tempura

Adam Martin Group 11: Fish & Seafood, Section 2: Main Courses July 2, 2016January 21, 2023all-purpose flour, appetizers, Asian, asparagus, broccoli, canola oil, carrots, daikon radish, dairy-free, deep fryer, deep-fried, dinner, egg whites, egg yolks, eggs, expensive, fairly hard, fish, fried, ginger, granulated sugar, grated, herbs and spices, hors d'oeuvres, Japanese, lunch, mushrooms, pan-fried, pared, party food, potatoes, rice, rockfish, saké, sesame oil, shellfish, shrimp, side dish, snacks, snap peas, soy sauce, sweet potatoes, turnips, vegetables, vegetarian, yellow onions, zucchini

This recipe, 11-14: Tempura tastes great, but the amount of prep is so arduous that I would rather pay a chef at a restaurant to make it for me.

Mixed tempura is my favorite starter dish whenever Jamie and I go out to a sushi restaurant. 🍣

17-27: Nut Cookies

Adam Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods June 30, 2016November 8, 2020all-purpose flour, baked goods, brown sugar, butter, cookies, creamed, creamy, easy, eggs, fairly inexpensive, gift ideas, hazelnuts, parchment paper, party food, rye flour, snacks, untested, vegetarian

17-27: Nut Cookies are tremendous. My mother certainly never baked cookies like this. She is into the traditional chocolate chip variety only. 🍪

This was my first time baking with rye flour, which we had left over from when Jamie made 17-37: Holiday Cookies. 🌰

17-26: Breakfast Crescents

Adam Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods June 28, 2016November 8, 2020all-purpose flour, baked goods, breads, breakfast, brunch, crescents, dairy-free, dough, egg-free, gift ideas, granulated sugar, kneaded, lunch, party food, proofed, salt, snacks, vegan, vegetarian, yeast

Baking is still new to me, so I took this recipe, 17-26: Breakfast Crescents as another chance to experiment with yeast again. These crescents taste very much like a loaf of bread, just in crescent roll form.

This is just a simple bread recipe where you roll the dough into crescents.

13-5: Onion Focaccia

Adam Martin Group 13: Vegetarian Dishes, Section 2: Main Courses June 26, 2016October 28, 2020all-purpose flour, appetizers, baked goods, breads, dairy-free, dough, egg wash, eggs, fairly easy, fairly inexpensive, focaccia, garlic, granulated sugar, green onions, Italian, kneaded, lunch, minced, olive oil, party food, proofed, red onions, revisited, salt, sautéed, side dish, snacks, vegetables, vegetarian, yeast

Jamie made this dish previously, without documenting the process, and I really enjoyed the bread. I took a shot at making this dish to practice using yeast to make a dough.

My final dish was not circular like a pizza, it was easier to flatten the dough into a square like a flatbread.

12-16: Risotto with Pastrami

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses June 22, 2016October 4, 2020beef, boiled, breakfast, brown rice, cayenne pepper, celery, chopped, cilantro, cubed, dairy-free, diced, dinner, easy, eggs, fairly inexpensive, garlic, green bell peppers, Italian, Italian parsley, julienned, long-grain, minced, olive oil, omelette, paprika, pastrami, red bell peppers, rice, risotto, salt, sautéed, side dish, smoked ham, turkey, untested, vegetables, white wine, wild rice, yellow onions

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.

Editor’s note: A big HELLO to those of you coming here from search engines–apparently there’s significant demand for pastrami risotto? This is one of those sites where we (my husband and I) are working our way through an old set of cookbooks–learn more about it here. Don’t expect anything like traditional risotto here (neither of us wrote any of the actual recipes)–but maybe stick around for an interesting read or two? Thanks for stopping by! 👋

The 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.

13-11: Vegetarian Pizza

Adam Martin Group 13: Vegetarian Dishes, Section 2: Main Courses June 11, 2016October 28, 2020all-purpose flour, appetizers, canola oil, cheese, cottage cheese, dinner, dough, dried herbs, egg-free, fairly easy, fairly inexpensive, garlic, grated, green onions, herb salt, herbs and spices, Italian, Italian seasoning, kneaded, leeks, lunch, melted, minced, mushrooms, olive oil, Parmesan, party food, pizza, proofed, salt, sautéed, soy sauce, Swiss, tomato sauce, tomatoes, untested, vegetables, vegetarian, yeast

Just like the Teenage Mutant Ninja Turtles, I appreciate a good slice of pizza. 🍕 I wouldn’t normally order a vegetarian pizza. Does the Meat Lovers’ special come with 4 or 5 different meats on it?

I haven’t made pizza dough before. I briefly made bread when we scored a bread machine from a thrift store. After using the bread machine 2 or 3 times, I got to see why all of those bread machines are abandoned at the thrift store. Either my process was not good or the machine stopped working correctly after about 2 loaves of bread.

9-15: Peppercorn Beef Burgers

Adam Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses June 9, 2016October 20, 2020beef, beef bouillon, beef broth, black pepper, boiled, brandy, bread crumbs, burgers, butter, chopped, creamy, dinner, easy, eggs, fairly inexpensive, flambé, Grand Marnier, griddle, ground beef, ground meat, half-and-half, herbs and spices, lemon juice, liquor, lunch, melted, milk, pan-fried, panko, party food, peppercorns, salt, sautéed, sour cream, soy sauce, steak sauce, untested, whipping cream, yellow onions

Hello readers, I’m Adam, your usual author’s husband, chiming in with a guest post. Jamie has these Simply Delicious recipes hung on our kitchen cabinets like a restaurant rail full of orders. There were some easy level recipes that I thought I could cook while Jamie was busy trying to finish her backlog of blog entries. 9-15: Peppercorn Beef Burgers are my first such attempt at preparing a recipe and photographing the process. I have to say that I had a lot of fun (I lit the sauce on fire!🔥) and you’ll see a few more guest posts from me coming up.

I’ve made more than a few burgers in my day, but the sauce on these patties did elevate the dish to a higher level.