fairly expensive – Page 11 – Simply Delicious: The Cookbook Project

11-16: Indian Fried Fish

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses July 5, 2014July 7, 2020all-purpose flour, bananas, blanched, bread crumbs, breaded, butter, canola oil, Caribbean, cashews, catfish, coated, cod, crème fraîche, curry powder, dinner, dredged, dry mustard, easy, eggs, fail, fairly expensive, fish, fish filets, flounder, fried, grouper, haddock, halibut, Indian, leeks, lemons, lunch, nuts, pan-fried, peeled, plantains, rockfish, salt, sautéed, seafood, sliced, sour cream, spice blends, turmeric, untested, West Indian, white bread, whitefish, yellow mustard

Another bit of real life distractions, but I refuse to let this die. Back to it, with an interesting dish: 11-16: Indian Fried Fish. 🐟

Um, okay. “Indian” is being used liberally here, as far as I can tell. It was an okay dish, but didn’t exactly conjure up images of India. This seems more like West Indies/Caribbean “Indian” than India “Indian”.

8-18: Tangy Beef Rolls

Jamie Martin Group 08: Beef, Section 2: Main Courses June 15, 2014July 2, 20201980s, all-purpose flour, appetizers, beef, black pepper, boneless, braised, butter, chopped, chuck roast, cranberries, creamy, dinner, fairly expensive, fairly hard, garnish, gravy, green bell peppers, green onions, jam/jelly/preserves, leeks, lunch, minced, mushrooms, pared, parsley, pork shoulder, red bell peppers, round steak, roux, salt, sautéed, tangy, toothpicks, untested, veal, vegetable broth, whipping cream

Catching up after a few weeks of IRL obligations. Let’s get back to it.

This was one of the 4 recipes cooked in the batch I mentioned in 17-28: Pound Cake. I was making a large amount of food to store up while I was gone for a week, and one of those recipes was 8-18: Tangy Beef Rolls. Sounds deliciously 80s.

Book 2, Group 2 (Main Courses), Subgroup 8 (Beef) gives us card #18: Tangy Beef Rolls. How do you resist something beef-related that describes itself as “tangy”? Mine didn’t come out as classy as the one in this picture, but it was still definitely edible. And somewhat tangy.

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.

6-24: Mushroom-Almond Chicken

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses May 11, 2014June 17, 2020all-purpose flour, almonds, black pepper, braised, butter, chicken, creamy, dinner, egg-free, fail, fairly easy, fairly expensive, Glendale apt, lunch, melted, mushrooms, port wine, red wine, salt, sautéed, seared, simmered, sour cream, toasted, untested, whipping cream

6-24: Mushroom-Almond Chicken tasted okay, but looked…odd. I’m not sure why mine came out mauve, but there you go. The picture below is definitely not mauve. This recipe was cooked in tandem with 6-8: Curried Chicken, due to an abundance of chicken.

As I mentioned before, mine came out in a slightly mauve color, which doesn’t seem to be the case on the recipe card photo. I don’t know where I went wrong, but at least it was edible.