boiled – Page 9 – Simply Delicious: The Cookbook Project

12-26: Pasta with Creamy Shrimp

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses July 13, 2016July 28, 2020al dente, black pepper, boiled, butter, canola oil, chives, cooked shrimp, creamy, crème fraîche, dinner, easy, fairly inexpensive, fettuccini, grated, herbs and spices, horseradish, lemon juice, linguine, lunch, melted, parsley, pasta/noodles, salt, seafood, shrimp, side dish, sour cream, spaghetti, untested, whipping cream

Here’s a short one that was a solo dish for me (those cream ones always end up being a solo affair) – 12-26: Pasta with Creamy Shrimp. I envisioned it being more like an Alfredo sauce and less like herb-filled whipped cream with shrimp in it, but unfortunately the latter is what I got.

The description on this one is deceiving–it’s honest, yet vague. There is cream, shrimp, and horseradish–and it is easy to prepare. However, the “mouthwatering” and “delicious” descriptors were noticeably maladapt for me. 🍤

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.

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.

9-10: Lean Meatballs with Tomato Sauce

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses May 13, 2016July 5, 2020appetizers, basil, black pepper, boiled, bread crumbs, canola oil, chicken bouillon, chicken broth, crushed tomatoes, dairy-free, diced, dinner, dried herbs, eggs, fairly easy, fairly inexpensive, garlic, ground meat, ground turkey, herbs and spices, Italian seasoning, lunch, meatballs, minced, olive oil, panko, parsley, party food, salt, sautéed, tomato sauce, untested, veal, white bread, white pepper, yellow onions

Here’s another one of those 1980s attempts at “healthy”. 9-10: Lean Meatballs with Tomato Sauce calls for the use of veal, which doesn’t immediately resonate with me as being “healthy”. A quick and dirty Google search comes up with veal having less calories than pork but more cholesterol than beef. Calories were the enemy in the 1980s, so I suppose that’s part of their justification for deeming veal meatballs “healthy”.

I’m not a huge fan of veal, and considering there’s a whole lamb & veal section to this book that I’ve only begun to scratch the surface of, we’re going to keep these meatballs “healthy” and swap veal for turkey. My mom was (and still is) a huge proponent of ground turkey, so this is probably a swap she or I would have made if we’d made this before.

12-5: Greek Rice

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses May 12, 2016July 27, 2020almonds, black pepper, blanched, boiled, chopped, crushed tomatoes, dairy-free, dinner, easy, egg-free, garlic, gluten-free, Greek, green bell peppers, inexpensive, long-grain, lunch, minced, nuts, olive oil, party food, pine nuts, red bell peppers, rice, sautéed, side dish, sweet peas, tomatoes, untested, vegan, vegetable bouillon, vegetable broth, vegetables, vegetarian, yellow onions

Here’s a healthier option–some of the last few have been more on the indulgent side. Don’t get me wrong–there’s plenty more indulgence to come. 12-5: Greek Rice is a nice vegetarian option for a party, picnic, or just an everyday meal. I’m not entirely sure what makes it “Greek”, but we’ll go with it.

What else can I say–it’s just not that exciting. The final dish actually ends up similar to what Americans call Spanish rice, but with more veggies and a somewhat tangy flavor. If that interests you, read on.

16-18: Lemon Basil Tart

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods May 2, 2016November 5, 2020all-purpose flour, baked goods, baking powder, basil, boiled, butter, chilled, cornstarch, creamed, cut in, dessert, dusted, egg yolks, eggs, fairly hard, fairly inexpensive, fruit, granulated sugar, grated, herbs and spices, lemon juice, lemons, milk, party food, pastry, pie crust, powdered sugar, salt, shortbread, steeped, strawberries, tart, tart pan, untested, vegetarian, zested

Here’s one I’ve wanted to make for a LONG time, but never got to. I had even intended to do a version of 16-18: Lemon Basil Tart when I worked at the restaurant and was doing tarts every week moonlighting as the pastry chef, but the day I intended to make it, we were short on lemons and basil. Now I finally have a chance, and I even have the big tart pan in which to properly make it.

I didn’t even see until now that they mention that basil is related to mint–it makes sense. In this tart, the basil functions a lot like mint, and gives the tart a “fresh” flavor that just lemon wouldn’t provide. It took me a while to get to it, but it was worth it. 🍋🌿

2-2: Mushrooms à la Grecque

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters April 28, 2016February 5, 2020à la Grecque, appetizers, black pepper, boiled, diced, dried herbs, easy, egg-free, fairly inexpensive, French, garlic, gluten-free, Greek, herbs and spices, lemon juice, lunch, marinated, mushrooms, olive oil, parsley, party food, peppercorns, salt, shallots, side dish, snacks, thyme, untested, vegan, vegetables, vegetarian, white wine, yellow onions

“À la Grecque” means “in the Greek way” in French, and 2-2: Mushrooms à la Grecque is a French preparation of vegetables (in this case mushrooms) in a seasoned oil and wine marinade. Simply Delicious considers this a salad, so I guess we’ll go with that description as well.

This is essentially marinated mushrooms, a pretty classic dish. This one’s pretty simple, it holds well, and most people are into it, so it makes a good party dish too. 🍄

11-26: Fish Gumbo

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses April 27, 2016July 7, 2020all-purpose flour, basil, bay leaves, boiled, Cajun, canola oil, catfish, cayenne pepper, celery, chicken broth, chili powder, chopped, crab, crushed tomatoes, dairy-free, diced, dinner, dried herbs, easy, egg-free, fairly expensive, fish, flaked, garlic, green bell peppers, green onions, gumbo, herbs and spices, krab, lunch, minced, mussels, New Orleans, parsley, red bell peppers, rice, roux, salt, scallops, seafood, shrimp, simmered, soups, stews, thyme, tomato paste, tomatoes, untested, vegetable oil, vegetables

I’ve often talked during this project about my mother and her predilection towards recipe experimentation. One of these instances was where she attempted to make gumbo–I’m not sure where she got the recipe from, but I remember the family failing to choke down poorly cooked okra and my father making a quick run to KFC while she surreptitiously got rid of the rest.

The mere mention of gumbo usually brings this unsavory memory back, and so I attempted 11-26: Fish Gumbo with a fair amount of trepidation.

Roux is something I’ve covered several times throughout this project, and it’s an essential flavor and texture component of gumbo. Letting a roux brown deepens its flavor, and there’s a fine line between too light and over cooked.

3-20: Italian Tomato Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters April 25, 2016March 14, 2020alphabet, appetizers, basil, bay leaves, blanched, boiled, chili sauce, creamy, crushed tomatoes, dinner, dried herbs, easy, egg-free, garlic, herb salt, herbs and spices, inexpensive, Italian, lunch, olive oil, pared, parsley, pasta/noodles, salt, sautéed, simmered, soups, tomatoes, untested, vegetable bouillon, vegetable broth, vegetables, vegetarian, whipping cream, whole wheat flour, yellow onions

It’s been a while since I’ve covered something out of Group 03: Soups on here–the last one was 3-14: Creamy Corn Chowder back in January. 3-20: Italian Tomato Soup is pretty simple when it comes to ingredients…and flavor. I ended up inadvertently turning my batch into what was essentially Spaghetti-Os, but even that wasn’t terrible.

This soup is pretty basic–Simply Delicious has you add a bit of cream to make it more of a bisque-type tomato soup. If it’s not tomato season, no worries–you can make this with canned tomatoes too. 🍅

5-39: Asparagus-Clam Quiche

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 19, 2016October 14, 2020all-purpose flour, asparagus, bacon, black pepper, blanched, boiled, breakfast, cheese, clams, dinner, dried herbs, eggs, fairly easy, fairly inexpensive, granulated sugar, half-and-half, herbs and spices, lemon juice, lemons, lunch, minced, paprika, pie crust, quiches, salt, sautéed, seafood, shortening, shredded, simmered, spring, Swiss, thyme, untested, vegetables, yellow onions

Since there’s been a lot of asparagus around lately, I’ve been trying to get through as many asparagus-related Simply Delicious recipes as I can. 5-39: Asparagus-Clam Quiche doesn’t sound particularly exciting or palatable, but it involves our featured ingredient and we have to cover them all, so onward we go.

Quiche is not a foreign concept for Simply Delicious–check out 5-1: Mushroom & Cheese Pie, 5-7: Quiche Lorraine, or 5-23: Cheese Pie with Tomatoes for a few different takes on the dish.