butter – Page 20 – Simply Delicious: The Cookbook Project

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.

17-4: Cinnamon Rolls

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods June 9, 2016August 23, 2020all-purpose flour, American, baked goods, breakfast, brown sugar, butter, cinnamon, dessert, dried spices, egg wash, eggs, filling, gift ideas, glazed, granulated sugar, grated, kneaded, melted, milk, Mother's Day, parchment paper, party food, pastry, proofed, rolls, salt, Silpat, snacks, untested, vegetarian, whole wheat flour, yeast

I realize it’s now June, but here’s a recipe I made for Mother’s Day this year, at the request of my very own mother. What can I say…it takes a while to actually sit down and write these things sometimes. We were doing brunch at their house this year, and she wanted us to bring cinnamon rolls, so I solved two problems at once by making 17-4: Cinnamon Rolls.

This particular recipe doesn’t include an icing/glaze with it, but if you want one (as I knew my mom would), I used this recipe from food.com and it works just fine. Let’s be honest–the ones in their picture are probably NOT what you pictured when you thought of cinnamon rolls. Whether you’re thinking of their picture or mine, this recipe (with a few tweaks) will probably suit your needs.

14-25: Crêpes with Fruity Filling

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods May 30, 2016July 30, 2020all-purpose flour, bananas, boysenberries, breakfast, brown sugar, butter, cherries, crème fraîche, crêpes, dessert, eggs, fairly easy, French, fruit, granulated sugar, half-and-half, hot desserts, inexpensive, lukewarm, lunch, melted, milk, omelette, pineapple, powdered sugar, raspberries, salt, sour cream, strawberries, stuffed, untested, whipped

14-25: Crêpes with Fruity Filling is only the second recipe I’ve covered for Group 14: Hot Desserts, but it’s the third total crêpe recipe that I’ve tried from the book (the others being 5-22: Crêpes with Chicken and 5-24: Meat-Filled Crêpes) so far. Those two previous recipes were savory–this one is sweet.

This recipe is suggested for dessert, but I think you could have it for breakfast (or even lunch) if you wanted. If you don’t like the fruit they suggest, you can substitute your own or whatever is local/in season. 🍒🍍🍓

5-6: Cheese Soufflé

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters May 28, 2016April 29, 2020all-purpose flour, appetizers, Béchamel sauce, black pepper, breakfast, butter, Cheddar, cheese, cornstarch, creamy, dinner, egg whites, egg yolks, eggs, fairly easy, French, Gouda, grated, Gruyère, inexpensive, Jarlsberg, lunch, melted, milk, Monterey Jack, party food, salt, shredded, side dish, soufflés, stand mixer, untested, vegetarian, whipped

Soufflés are one of the stereotypical fancy foods–a harried chef attempting to keep one from falling due to its delicate, temperamental nature used to be a common comedy trope.

The two most common variations are the dessert version (like a chocolate one) and the savory version (like this recipe, 5-6: Cheese Soufflé). I’ve covered one savory soufflé dish already from this book: 4-11: Potato Soufflé with Onions.

This would be a good recipe to add some green onions or chives to–I think it would add some nice color to the soufflé without weighing it down. Simply Delicious shows this recipe in individual ramekins, but I’m going to make it all in one big soufflé dish–I have to justify its existence in my cabinet.

3-5: Creamy Cheese Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters May 26, 2016March 14, 2020all-purpose flour, appetizers, bacon, black pepper, butter, Cheddar, cheese, chopped, crab, creamy, croutons, dinner, easy, egg yolks, eggs, grated, green onions, half-and-half, inexpensive, Jarlsberg, leeks, lunch, melted, milk, parsley, roux, salt, sautéed, shredded, shrimp, side dish, soups, Swiss, untested, vegetable bouillon, vegetable broth, vegetables, vegetarian, whipping cream

Here’s a question for you: is cheese soup really soup? To me, it’s essentially the sauce from macaroni and cheese, thinned down and maybe dressed up with some onions or bacon. Often potato or broccoli gets added as well, in an attempt to “healthify” it. No matter what, it just seems…indulgent. I was on my own to make and eat 3-5: Creamy Cheese Soup, so I kept this one simple.

Don’t get me wrong–I do enjoy broccoli cheese soup (and make one every few months or so for work), but leek & cheese (which this one is) doesn’t excite me as much. This one was a bit leek-y for me, but maybe I just lack appreciation for the leek.

9-24: Tangy Double Meat Patties

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses May 26, 2016July 6, 2020all-purpose flour, anchovies, barbecue, black olives, black pepper, breakfast, burgers, butter, chili sauce, chives, chopped, deglazed, demi-glace, diced, Dijon mustard, dinner, easy, eggs, garlic, green olives, green onions, griddle, grilled, ground beef, ground meat, ground pork, ground turkey, ham, horseradish, inexpensive, ketchup, lunch, mushrooms, pan-fried, parsley, party food, pickles, salt, sautéed, shiitake, stuffed, tangy, untested, yellow mustard, yellow onions

We’ve covered the fact that burger patties are a common recipe for using ground meat–9-25: Juicy Grilled Meat Patties, 9-44: Wok-Fried Beef Patties, and 9-31: Savory Turkey Patties are just a few of the methods outlined by Simply Delicious. 9-24: Tangy Double Meat Patties are another variation, this time with a flavorful filling of your choice.

Snappy is such a great adjective for describing food. I don’t think anything past about 1988 has been described as such, but if you dig into the 1950s-60s era of cookbooks (of which I have a ton), it’s all over the place.

17-55: Scottish Shortbread

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods May 17, 2016November 8, 2020all-purpose flour, almond extract, anise, baked goods, butter, coconut, cookie cutters, cookie press, cookies, creamed, dough, easy, egg-free, flavorings, food coloring, gift ideas, grated, inexpensive, lemons, Mother's Day, oranges, party food, powdered sugar, rum, Scottish, shortbread, snacks, untested, vanilla extract, vegetarian, walnuts, zested

Here’s another good cookie press recipe. It’s a long way away from the holiday season, and cookie cutters/presses tend to get a bit dusty during the spring & summer months. I had a bunch of shapes for the press that weren’t holiday-related, so I decided to get creative with some colors & flavor extracts and use 17-55: Scottish Shortbread to play with the press.

Theirs look really thick–mine came out thinner since I used the press. These would probably work well with differently-shaped cookie cutters too, not just rounds. As I learned, they also work well with food coloring and flavor extracts.

I ended up using these for Mother’s Day gifts, and made a mix of three colors/shapes to bag up and mail/hand out. 💐

1-28: Picnic Tuna Sandwiches

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters May 15, 2016February 5, 2020appetizers, avocados, black pepper, breads, butter, celery, cheese, chilled, chopped, diced, easy, eggs, hard-boiled, iceberg lettuce, inexpensive, lemon juice, lunch, mayonnaise, paprika, party food, Pepper Jack, pickles, picnic, radishes, red onions, salt, sandwiches, sour cream, tuna, untested, whole wheat bread, yellow mustard

Leave it to Simply Delicious to try to make tuna sandwiches sound fancy. 1-28: Picnic Tuna Sandwiches is a basic method for constructing a sandwich, using tuna fish, presumably for a picnic. It’s really all in the title.

I suppose you have to learn how to make tuna salad somehow–maybe you grow up with parents who don’t like it and you never learn. That’s not what happened in my case (my mother adores tuna salad), but I suppose it’s the case for some people, and so recipes like this must exist. Reminds me of this xkcd comic.

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. 🍋🌿

9-20: Meat Roly-Poly

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses May 1, 2016July 5, 20201998 dinner, all-purpose flour, baked goods, beef bouillon, beef broth, black pepper, bread crumbs, breakfast, butter, canola oil, corn oil, diced, dinner, dough, egg wash, eggs, fairly easy, fairly inexpensive, green bell peppers, ground beef, ground meat, herbs and spices, Hutton house, kneaded, lunch, melted, milk, mushrooms, panko, paprika, pared, party food, proofed, red bell peppers, revisited, salt, sautéed, sesame seeds, Silpat, vegetable oil, vegetables, vegetarian, yeast, yellow onions

Here’s one I’ve made before. In one of my previous entries (6-22: Crispy Chicken Drumsticks), I mentioned doing all the cooking for a family dinner party when I was 12-13 years old with a similarly-aged family friend of mine. 9-20: Meat Roly-Poly is another one of the recipes I remember making for that party.

Another memory from this dinner party: I had just gotten a new CD (Version 2.0 by Garbage) and we were listening to it on my parents’ GIANT 1970s hi-fi stereo system over and over as we spent the day cooking. Gives you an idea of how old I am, and how long I’ve been cooking from this book.