broiled – Page 5 – Simply Delicious: The Cookbook Project

8-20: Juicy Steak with Garlic Topping

Jamie Martin Group 08: Beef, Section 2: Main Courses March 29, 2016July 2, 2020beef, black pepper, boneless, Boursin, Brie, broiled, brushed, butter, canola oil, cheese, chives, cream cheese, creamy, dinner, dried herbs, easy, egg-free, fairly expensive, garlic, gluten-free, grilled, herbs and spices, minced, pan-fried, parsley, restaurant-style, salt, sirloin, steak, top loin, untested

In 8-17: Pan-Fried Steak with Onions, I talked about using a different method to cook steaks than what’s usually written in these recipes–namely, the restaurant method where you sear the meat on the stove and finish cooking in the oven. If you want some practice with that method, 8-20: Juicy Steak with Garlic Topping is a decent (and garlicky) recipe for it.

Honestly, it sounds like even Simply Delicious couldn’t think of anything especially creative or memorable to say about this dish. It’s not much more than steak with some garlicky cheese on top, but if that interests you, read on.

6-35: Chicken Diable

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses March 5, 2016June 18, 2020black pepper, boiled, boneless, bread crumbs, breasts, broiled, butter, cayenne pepper, cheese, chicken, chicken bouillon, coated, cornstarch, crispy, Dijon mustard, dinner, dredged, egg-free, fairly easy, fairly inexpensive, French, grated, lunch, melted, olive oil, panko, Parmesan, parsley, salt, shallots, sifted, simmered, slurry, tarragon, tarragon vinegar, tenderized, untested, vinegar, white pepper, white wine

Here’s a pretty basic “chicken with sauce” type recipe that can be fancy or not-so-fancy. “Chicken Diable” or “Chicken a la Diable”, as evidenced by the name, is essentially “the Devil’s chicken”, evoking images of spices and fire. 🌶 🔥 As Serious Eats notes in their version of the dish, the French have a very different idea of spiciness than some other cultures.

Everyone’s got their version of this dish–here’s Bon Appetit’s, and Google turns up many more results. Whether it’s actually spicy is up to you–if you actually like things spicy, prepare to have to add some heat to this one.

18-17: Cooking Glossary I

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School November 14, 2015September 30, 2020al dente, au gratin, barded, basted, blanched, boiled, bouquet garni, braised, breaded, broiled, caramelized, coated, cooking class, cooking glossary, cooking school, creamed, cut in, diced, dredged, dusted, flaked, flambé, flute, glazed, glossary, how-to, hulled, julienned, kneaded

Here’s a new-to-you part of the book I want to start featuring. The last three chapters of Simply Delicious comprise their own section: Cooking School. These chapters detail more of the practical culinary knowledge required to execute recipes well, and teach some skills by going through some basic recipes.

I’m going to start mixing up the regular recipe entries with these Cooking School ones as well, which shouldn’t be too different. If anything, they’ll be a lot shorter–like this one.

Chapter 18 is about Basic Techniques. I thought that 18-17: Cooking Glossary I would be a good place to start. I used this same (complete) glossary when I taught cooking to K-8 kids in an after school program a few years ago, and I inserted a copy of it into the recipe book at the restaurant I used to work at. There’s also one taped inside my spice cabinet at home for reference.

1-22: Onion-Potato Diamonds

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters September 14, 2015February 5, 202080s party, appetizers, baking pan, breakfast, broiled, brushed, canola oil, cheese, cilantro, diced, easy, eggs, frittata, garnish, gluten-free, green onions, hors d'oeuvres, hot sauce, inexpensive, Italian parsley, lunch, minced, Monterey Jack, omelette, parchment paper, parsley, party food, peeled, picnic, potatoes, revisited, roach motel apt, salt, sautéed, scallions, scrambled, sesame oil, shredded, Spanish, Tabasco sauce, tomatoes, vegetable oil, vegetarian, wax paper

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.

4-8: Roasted Peppers with Dressing

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters October 8, 2014October 6, 2020broiled, chilled, dairy-free, dinner, dressing, easy, egg-free, garlic, gluten-free, green bell peppers, grilled, inexpensive, lemon juice, lemons, lunch, marinated, minced, olive oil, pared, parsley, red bell peppers, roasted, salads, salt, side dish, slit, untested, vegan, vegetables, vegetarian, yellow bell peppers

Making 4-8: Roasted Peppers with Dressing arose more out of a need to use up peppers more so than a desire to eat the recipe itself. However, that being said–it wasn’t terrible.

The recipe card uses multi-colored peppers, and I used monochromatic ones. While the taste doesn’t vary much, the more colors you use, the more visually appealing it may be.

4-23: Mashed Potatoes with Broccoli

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters June 18, 2014September 25, 2022blender, boiled, broccoli, broiled, chives, dinner, easy, food processor, gluten-free, green onions, half-and-half, inexpensive, lunch, mashed potatoes, nutmeg, pared, potatoes, revisited, side dish, tomatoes, vegetable bouillon, vegetable broth, vegetables, vegetarian, whipping cream, yellow onions

The fourth of the 4 dishes I made before I left for my trip a few weeks ago is from Book 1, Group 1 (Appetizers & Starters), Subgroup 4 (Potatoes & Vegetables), Card #23: Mashed Potatoes with Broccoli. I made this dish to accompany 6-4: Easy Stuffed Chicken Breasts and to use up some CSA veggies.

They ended up being kind of…boring. I realize neither mashed potatoes nor broccoli are EXCITING things, but this dish needed a lot of help.

7-2: Pork Chops with Tomatoes

Jamie Martin Group 07: Pork, Section 2: Main Courses May 29, 2014June 19, 2020black pepper, blanched, broiled, butter, Cheddar, cheese, cilantro, deglazed, dinner, dried herbs, egg-free, fairly easy, fairly inexpensive, gluten-free, green beans, green onions, Italian parsley, marjoram, pan-fried, pork, pork chops, salt, seared, snipped, string beans, Swiss, tomatoes, untested, vegetables

Okay. This one sounds weird. It looks weird too. But you know what? It actually worked out okay. I had some green beans from the CSA box that desperately needed to be used, so here’s what we did with them.

Pork chops + tomatoes + green beans + sliced cheese sounds odd. Book 1, Group 2 (Main Courses), Subgroup 7 (Pork) gives us 7-2: Pork Chops with Tomatoes. I had pasta and salad ready on the stand-by in case this went south, but luckily I didn’t need them.

4-13: Fennel au Gratin

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters May 28, 2014October 13, 2020all-purpose flour, appetizers, au gratin, black pepper, blanched, broiled, butter, Cheddar, cheese, cheese sauce, dips, easy, egg yolks, eggs, fairly expensive, fennel, melted, milk, Monterey Jack, salt, side dish, untested, vegetables, vegetarian

Fennel has been a challenge ever since we started receiving CSA boxes a year or two ago. I really never cooked with it before and even now, finding recipes to use with it (that I’ll eat) is difficult.

If you’ve never had fennel, it tastes like black licorice. You eat the bulb part, and usually cut off the stalks & feathery parts. I usually save those parts and put them in when I make chicken stock.

We ended up with two very large fennel bulbs, and so I decided to make 4-13: Fennel au Gratin, because you can’t go wrong when you cover things in cheese.

We paired this with some English cheddar tortilla/gluten-free something-or-other chips as well as put it on top of some veggie patties–both were pretty good. It worked well as a dip–it might be too cheesy as a side dish, unless you added more fennel.

5-22: Crêpes with Chicken

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters May 17, 2014October 14, 2020all-purpose flour, black pepper, breakfast, broiled, butter, cheese, chicken, chopped, cooked chicken, crêpes, dinner, eggs, fairly easy, French, inexpensive, lunch, melted, milk, Mozzarella, mushrooms, parsley, peeled, roux, salt, sautéed, shredded, untested, yellow onions

This arose out of a desire to use up some leftover chicken more so than a desire to eat another meat-based crêpe recipe so soon after 5-24: Meat-Filled Crêpes, but it turned out to be pretty good in its own right.

5-22: Crêpes with Chicken really should be “Crêpes with Chicken and Mushrooms”, as mushrooms are just as much a part of this as the chicken.

I had originally considered making it at breakfast, but I’m glad I didn’t–it’s definitely a savory dish. Crêpes are popular in this book–all this practice is making me quite the crêpe-master.

5-24: Meat-Filled Crêpes

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 24, 2014October 15, 2020all-purpose flour, boiled, breakfast, broiled, butter, Cheddar, cheese, cheese sauce, coconut flour, coconut milk, creamy, crêpes, dinner, dry mustard, easy, eggs, fail, fairly inexpensive, filling, French, grated, ground beef, ground meat, ground turkey, leeks, lunch, milk, paprika, Parmesan, salt, sautéed, stuffed, tender-crisp, untested, whipping cream, white wine

The long-awaited 5-24: Meat-Filled Crêpes. I finally solved my ingredient issues and it was crêpe-time. The only thing is…I’ve never done this before.

Confession time: In all of my time cooking (which is most of my life), I have NEVER made crêpes. I have made many pancakes (as you could imagine), but never a crêpe. This was a first for me and as you will see, I learned many lessons from this attempt.