butter – Page 15 – Simply Delicious: The Cookbook Project

10-1: Springtime Lamb Stew

Adam Martin Group 10: Lamb & Veal, Section 2: Main Courses November 29, 2016October 27, 2020all-purpose flour, boiled, bone-in, boneless, butter, carrots, dinner, Dutch oven, easy, fairly inexpensive, French, green beans, herbs and spices, lamb shoulder, lunch, parsley, peeled, potatoes, Provençale, red potatoes, salt, sautéed, seared, simmered, sliced, spring, stews, sweet peas, tender-crisp, thyme, untested, vegetables, white wine, yellow onions, zucchini

Stew happens to be one of my favorite dishes. 😍 It contains all the things I really enjoy: tender meat, vegetables, and gravy. That being said, even though it’s the opposite of springtime right now, 10-1: Springtime Lamb Stew was right up my alley.

I’ve never been to the Provence region of France to try this style of cooking in it’s natural habitat, so learn more from someone who has.

16-52: Apple Nut Saucepan Torte

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods November 28, 2016November 5, 2020à la mode, all-purpose flour, apples, apricots, autumn, baked goods, baking powder, baking soda, boiled, breakfast, brown sugar, butter, cake pan, cakes, caramelized, cast-iron, cherries, chopped, cinnamon, cored, currants, dessert, diced, dried fruit, eggs, fairly easy, fairly inexpensive, fall, fruit, fruitcake, gift ideas, golden raisins, granulated sugar, grated, herbs and spices, hot desserts, melted, nuts, oranges, papaya, party food, pecans, peeled, pineapple, raisins, snacks, springform pan, TGV 2016, Thanksgiving, torte, untested, vanilla extract, vegetarian, zested

One of the two desserts I made for this year’s Thanksgiving (TGV 2016) was 16-52: Apple Nut Saucepan Torte (the other was 15-49: Chocolate Pudding Deluxe). I wanted something “of the season”, and this seemed like a cross between apple pie and fruitcake.

This was the second dish I made, starting off the Wednesday 11/23 portion of my holiday cooking marathon. Since this cake holds well at room temperature, I planned to just slightly underbake it, and then finish it off for 5-10 minutes in a preheated oven to warm it up for dessert on the day of the holiday.

If I hadn’t made this for Thanksgiving, I think it’d make a great gift (mailed or delivered in person) or potluck dish, especially for an office or somewhere where it would sit for a while. Even though Thanksgiving is over for the year, it’s totally still the season for a cake like this one.

Other dishes I made on this night (Wed. 11/23): the dressing for 1-10: Seafood Louisiana Cocktail, cranberry sauce, 15-49: Chocolate Pudding Deluxe, and a roasted garlic & herb butter to serve with 17-5: Hot Seedy Rolls.

6-33: Lime-Marinated Chicken

Adam Martin Group 06: Poultry & Game, Section 2: Main Courses November 27, 2016October 15, 2020all-purpose flour, black pepper, butter, canola oil, chicken, chicken bouillon, chicken broth, chimichurri sauce, chopped, diced, dinner, easy, egg-free, fairly expensive, food processor, garlic, grated, lime juice, limes, lunch, marinated, minced, parsley, purée, red onions, salt, shallots, South American, sunflower oil, untested, white wine, zested

Two-packs of whole chickens were on sale at Costco and the other chicken in this pack was used to make 6-20: Rosemary Chicken. This recipe, 6-33: Lime-Marinated Chicken required me to rub a few brain cells together to prepare the chicken as written on the card.

Lime flavor added to anything is a winner with me. Chicken and lime is a great combination, the white wine sauce added a unique twist.

4-27: Mushroom-Parsnip Au Gratin

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters November 26, 2016November 14, 2020all-purpose flour, au gratin, blanched, boiled, broiled, butter, Cheddar, cheese, crab, creamy, dinner, easy, egg-free, fairly inexpensive, food processor, grated, half-and-half, lunch, mandoline, melted, mushrooms, Parmesan, parsnips, peeled, salt, sautéed, seafood, shellfish, shrimp, side dish, sliced, Swiss, TGV 2016, Thanksgiving, untested, vegetable bouillon, vegetable broth, vegetables, vegetarian, whipping cream

It’s been a hell of a month, y’all. Between my birthday at the very beginning, the election, an aunt passing away, unexpected horse-sitting, and planning/executing my very first self-made Thanksgiving dinner, I unfortunately didn’t do a lot of writing. However, our Thanksgiving this year (TGV 2016) was Simply Delicious-themed, as I used 7 recipes for this year’s feast.

I started the cooking marathon on Tuesday 11/22 with 4-27: Mushroom-Parsnip Au Gratin–I thought parsnips would make an interesting variation on the “vegetable” dish for Thanksgiving. I also cooked this one first because I knew I could cook it most of the way, and save the final broiling for right before the dinner was served.

I don’t know much about parsnips being the “poor man’s lobster” (a quick Google search reveals butter baking cod/haddock/etc. to be the most common modern use for that term), but I’d describe them as a cross between potatoes and carrots. Too potato-y to be a carrot, but too carrot-y to be a potato.

3-33: Broccoli Wild Rice Soup

Adam Martin Group 03: Soups, Section 1: Appetizers & Starters October 31, 2016October 4, 2020allspice, appetizers, blanched, blender, boiled, broccoli, butter, chicken bouillon, chicken broth, chilled, chopped, creamy, dinner, dried herbs, easy, egg-free, fairly inexpensive, Glendale apt, green bell peppers, green onions, healthy, herbs and spices, lunch, melted, milk, purée, revisited, salt, sautéed, scallions, side dish, soups, sour cream, sweated, thyme, vegetables, vegetarian, whipping cream, wild rice, yellow onions

This is not my first time to the broccoli soup rodeo, so 3-33: Broccoli Wild Rice Soup should be a snap. 🏇🏼 A while back, I made 3-21: Broccoli-Celery Soup and broccoli is still in season at the time I am writing this post.

Cold isn’t my favorite temperature when eating soup, but with so much sour cream, the soup may separate during reheating. ❄

12-10: Cheesy Tagliatelle

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses October 29, 2016July 27, 2020al dente, all-purpose flour, basil, Béchamel sauce, black pepper, boiled, butter, Cheddar, cheese, cheese sauce, chopped, creamy, dinner, easy, fettuccini, frozen, garlic, grated, half-and-half, herbs and spices, inexpensive, Italian, lunch, melted, milk, minced, nutmeg, Parmesan, pasta/noodles, red bell peppers, roux, salt, sautéed, sesame seeds, side dish, sliced, spinach, sweet peas, tagliatelle, toasted, untested, vegetables, vegetarian

I’ve been meaning to make this one for a while–spinach fettuccine was my favorite as a kid (and is SUPER hard to find these days). I usually had it with Alfredo sauce, and the cheesy sauce in 12-10: Cheesy Tagliatelle is like a thinner, red pepper-ier version of that. 🍽

I’m not quite sure what the major difference between tagliatelle and fettuccini is–the TL;DR of a quick search indicates it has to do with fettuccini noodles being the same width as tagliatelle, but a bit thicker. The two come from different parts of Italy, but both roughly refer to the same concept.

5-5: Individual Ham Quiches

Adam Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters October 28, 2016October 14, 2020all-purpose flour, black pepper, breakfast, butter, cheese, chilled, creamy, cut in, dinner, dough, dried herbs, egg yolks, eggs, fairly easy, fairly inexpensive, filling, flute, food processor, French, green onions, half-and-half, ham, herbs and spices, individual, julienned, leeks, lunch, party food, pastry, pie crust, quiche lorraine, quiches, salt, sautéed, shredded, sliced, thyme, untested, vegetables

I wasn’t about to go out and buy mini quiche pans just to cook 5-5: Individual Ham Quiches. Taking the alternative route, I made this dish as one, full-sized quiche.

I believe the card puts it best. At this point I’m not quite “fortunate enough to own small oven-proof quiche pans,” so a full-sized pie pan will do. If you use a foil pie pan, there is a lot less cleanup when the quiche is done, just toss the foil pan in the recycling. ♻

3-4: New Orleans Bean Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters October 26, 2016March 14, 2020American, apple cider vinegar, bay leaves, black pepper, boiled, brown sugar, butter, Cajun, carrots, celery, chopped, Creole, cubed, diced, dinner, dried herbs, easy, egg-free, garlic, ham, herbs and spices, inexpensive, julienned, lemon juice, lunch, melted, minced, molasses, New Orleans, pan-fried, parsley, peeled, pinto beans, red kidney beans, salt, sautéed, smoked ham, soups, thyme, untested, vegetable bouillon, vegetables, vinegar, Worcestershire sauce, yellow onions

Simply Delicious has a few New Orleans/Southern recipes–3-4: New Orleans Bean Soup is one of them. There are a lot of different takes on a “New Orleans Red Bean Soup” that exist out there–most of them have more exciting ingredients than this version. 🎺

I made another “New Orleans” recipe at the same time as this one–you can go back and read 12-29: New Orleans Beans and Pasta for what is essentially a pasta version of this dish. Either one is a hearty and relatively inexpensive meal. Since the two share a lot of ingredients, consider making both–they store and reheat well. 💰

11-3: Indian Scampi

Adam Martin Group 11: Fish & Seafood, Section 2: Main Courses October 17, 2016October 27, 2020black pepper, brandy, butter, cayenne pepper, chili sauce, cognac, creamy, curry powder, dinner, easy, egg-free, expensive, flambé, gluten-free, Grand Marnier, green onions, herbs and spices, Indian, leeks, lunch, melted, paprika, red bell peppers, rice, sautéed, scampi, seafood, shellfish, shrimp, spicy, steamed, stir-fry, Tabasco sauce, untested, vegetables, whipping cream

Jamie made me a dish when we first started dating that she called “Shrimp Something“. This recipe, 11-3: Indian Scampi is a dish that is pretty similar to “Shrimp Something” so I really enjoyed it. 👍

Shrimp has to be one of my favorite crustaceans to eat. 🍤

17-57: Coffee Cake Wreath

Adam Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods October 15, 2016October 7, 2020all-purpose flour, almond meal, almonds, apples, baked goods, breakfast, brunch, butter, cakes, cinnamon, coffee, coffee cake, creamed, decorative, dessert, egg wash, eggs, filling, gift ideas, golden raisins, granulated sugar, herbs and spices, holiday baking, kneaded, melted, milk, nuts, party food, pastry, pecans, proofed, salt, Silpat, snacks, untested, vegetarian, wreath, yeast

This recipe, 17-57: Coffee Cake Wreath is really delicious and the wreath presentation is really pleasing to the eye. 👁

Our kitchen equipment collection has been curated by Jamie over the years. We have the perfect pair of scissors to cut this dough in our knife block.