Adam Martin – Page 6 – Simply Delicious: The Cookbook Project

Editor’s note: Happy New Year! We start the new year by finishing up a bit of old business from last year!

My second apple recipe for this year’s holiday gifts (XMAS 16) is 17-40: Apple Rolls. These “not too sweet” rolls contain an apple wedge wrapped inside a savory dough, covered with sesame seeds. I made a double sized batch of these rolls. Thankfully, the instructions are very good and I’ve practiced with yeast enough times to make a pretty decent dough.

I wish I had taken the advice from the front of the card and used chopped pecans instead of sesame seeds.

My contribution to this year’s holiday baking (XMAS 16) consists of two recipes which include my favorite fruit: Apples! 🍎 🍎 🍎

I ended up multiplying this recipe by 3, which gave us more than enough apple muffins for the holiday gifts. 🎄

The notes on the front of the card are from Jamie’s mom. I made this recipe once before when I had a lot of apples laying around.

Simply Delicious contains the best recipes for pork tenderloin. I particularly enjoy this preparation, 7-24: Cran-Glazed Pork Tenderloin, which uses cranberry sauce–my favorite part of the Thanksgiving (or Christmas) meal. 🍒

Pork and wine taste great when combined together. Instead of marinating the pork as in 7-18: Pork Tenderloin in Wine Sauce, the cranberry sauce and wine are put in the pan to create a sauce to coat the pork tenderloin in flavor. 🍷

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:

Chicken 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.

Marinade is a “sauce, typically made of oil, vinegar, spices, and herbs, in which meat, fish, or other food is soaked before cooking in order to flavor or soften it”. Port wine is not an ingredient I normally keep in the house, but I have marinated a pork tenderloin before so 7-18: Pork Tenderloin in Wine Sauce shouldn’t be too much of a challenge.

Meat that soaks in a marinade comes out tender and delicious. Cooking with this method requires more preparation time. Leave the meat in the refrigerator for up to 24 hours for maximum tenderness. The minimum marinating time I recommend is around 1 hour. When I prepared this recipe, I tried to make it in one night, so the meat marinated in the refrigerator for only 2 hours.

Sometimes a dish can remind you what you like about a particular ingredient. 6-9: Orange-Glazed Turkey Breast reminded me that I really enjoy turkey breast. Turkey breast is a low calorie protein that is delicious to eat any time of year, not just at Thanksgiving.

This dish would be really easy to make with Thanksgiving leftovers. We bought a turkey breast on manager’s special and froze it for storage until I was ready to make this recipe.

1-17: Tuna-Stuffed Tomatoes wouldn’t be my first suggestion as an appetizer for a party, but for a light lunch for myself, I thought it would be a good idea to attempt this recipe. Jamie was not interested in tomatoes or tuna at the time, so more for me!

I really liked these tomatoes, I would eat them again if I didn’t have to do the preparation work.

Cold desserts are not my area of expertise, but I gave it a shot for this recipe. ❄ 15-18: Chocolate Favorites were a hit! I really just got a kick out of saying “Chocolate Favorite” when describing these little treats. 🍫

Bite sized pastries are the best! These two layers did come out as intended, a one-two punch of chocolate flavors. This recipe did indeed make me want to rejoice. 😆

4-3: French Potato Gratin is a great side dish for a dinner. It was easy to make and it only takes one pan to cook this recipe.

Jamie made notes on this recipe that I completely ignored. I used the mandoline to cut the potatoes and I used 9 medium/small potatoes.

Editor’s note: I did indeed make notes on this, from when I made this for a fancy dinner for my family during Spring Break of 2009. I stand by my recommendation of using the food processor, but you do you, boo.

The winter is the best time of year for soup, especially 3-16: Hearty Beef Soup. This dish made a great lunch dish that was easy to pack for multiple servings.

As the card says, it reheats very well and tastes great even without a side of sour cream.

Simply Delicious: The Cookbook Project

Author: Adam Martin

17-40: Apple Rolls

17-49: Apple Muffins

7-24: Cran-Glazed Pork Tenderloin

6-46: Chicken Breasts Veronique

7-18: Pork Tenderloin in Wine Sauce

6-9: Orange-Glazed Turkey Breast

1-17: Tuna-Stuffed Tomatoes

15-18: Chocolate Favorites

4-3: French Potato Gratin

3-16: Hearty Beef Soup