garnish – Page 4 – Simply Delicious: The Cookbook Project

16-26: Elegant Almond Cake

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods February 18, 2019November 5, 2020all-purpose flour, almond paste, at work, butter, cakes, cherries, cherry liqueur, chilled, cornstarch, cut in, dessert, dough, egg yolks, eggs, fairly expensive, fairly hard, filling, food processor, garnish, gift ideas, glazed, granulated sugar, kneaded, liqueur, maraschino cherries, party food, pie crust, powdered sugar, springform pan, tart, tart pan, untested, vegetarian

A few months ago, I made two Simply Delicious almond cakes for work: this one, 16-26: Elegant Almond Cake and 16-33: Crispy Almond Cake. I think this one came out prettier, but they were both delicious.

Simply Delicious doesn’t mention this in their blurb, but it’s also great for accompanying coffee or tea on a Wednesday morning at the office. They also refer to this dish as a cake, but it’s very clearly a tart. To confirm, here’s a recipe from King Arthur Flour that is essentially this exact same dish (referred to a tart) but with raspberries instead of Maraschino cherries.

15-29: Raspberry-Lemon Parfait

Adam Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods February 15, 2019October 29, 2020chilled, cold desserts, creamed, creamy, crème fraîche, dessert, egg yolks, eggs, fairly easy, fairly expensive, folded, frozen, garnish, gluten-free, granulated sugar, grated, layers, lemon juice, lemon peel, lemons, loaf pan, mashed, mason jars, meringue, parfaits, party food, purée, raspberries, sliced, sour cream, summer, untested, vegetarian, whipped, whipping cream, zested

A nice, cool parfait is the perfect dish for summertime. Raspberry and lemon are two of my favorite flavors and they blend together nicely to create this creamy dessert. My version of 15-29: Raspberry-Lemon Parfait will look much different from what you see here, but it is equally as delicious even though it is lactose-free.

The set designer and photographer did a particularly good job of staging the photo for this recipe card. The fresh raspberries and lemon rind really add a nice pop of color. The choice of tablecloth, wine, grapes, and flowers each provide a nice contrast to the yellow and white creamy colors of the dish and the parfait itself.

Editor’s note: This entry was written last summer, but didn’t get posted until now.

11-30: Sea Bass with Peppers

Adam Martin Group 11: Fish & Seafood, Section 2: Main Courses September 4, 2018October 27, 2020almonds, basil, bass, black pepper, broiled, canola oil, dinner, easy, egg-free, fairly expensive, fish, fish filets, garlic, garnish, gluten-free, green bell peppers, halibut, lemon juice, lime juice, limes, lunch, marinated, olive oil, red bell peppers, rockfish, salt, seafood, sliced, sole, tender-crisp, toasted, untested, vegetables, whitefish, yellow bell peppers

Here’s another seafood recipe: 11: 30: Sea Bass with Peppers. To me, fish and peppers are not the most logical combination, but these veggies are mostly a garnish to serve alongside a rockfish (instead of sea bass) fillet.

This is another dish where you can substitute the type of fish if you want–we split the rockfish filets between this recipe and the ones Jamie used for 11-21: Baked Whitefish with Shrimp.

17-30: Stollen

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods April 20, 2018December 24, 2020all-purpose flour, baked goods, biscuits, breads, brushed, butter, cake yeast, candied, Christmas, dessert, dough, fairly expensive, fairly hard, fruitcake, garnish, German, gift ideas, golden raisins, granulated sugar, kneaded, maraschino cherries, melted, milk, mixed fruit, orange peel, powdered sugar, proofed, raisins, Silpat, snacks, untested, vegetarian, winter, yeast

Still catching up on a few old ones–but maybe you can file this one away for later on this year. 17-30: Stollen is a traditional German sweet fruit bread that is typically eaten around Christmas time. After two back-to-back years of holiday treat bundles comprised of multiple Simply Delicious creations (good way to burn them off quickly), I’ve pretty much finished off that type of recipe…at least when it comes to baked goods.

Stollen isn’t a Simply Delicious creation–Wikipedia has a pretty extensive entry on it. There’s some other pretty solid recipes out there as well, if you’d like to compare them to this one. I find comparing multiple versions (from trustworthy/reputable sources) of a well-known dish helps me understand what’s essential about it (what I find common amongst all the recipes) and what’s up for interpretation (where they differ). 🇩🇪🎄

8-22: Beef Tenderloin with Whole Garlic

Adam Martin Group 08: Beef, Section 2: Main Courses January 24, 2018October 18, 2020beef, beef tenderloin, blender, butter, chilled, chopped, creamy, crushed red pepper, dinner, dried herbs, eggs, fairly easy, fairly expensive, food processor, garlic, garnish, gluten-free, herbs and spices, lemons, melted, minced, pan-fried, parsley, pastry bag, piped, roasted, rosettes, salt, sliced, Tabasco sauce, tarragon, untested, Worcestershire sauce, yellow onions

Oooh-la-la! What a fancy recipe 8-22: Beef Tenderloin with Whole Garlic is!. I have never attempted a dish like this before, but I approached it with confidence because I’ve watched Jamie make both a spiced butter and oven roasted garlic. She makes it look easy, but making this dish was not as difficult as I thought it would be. I don’t have plates with fancy fluted edges and I was out of red wine to serve with my dish, but I served it as best I could.

This dish is definitely gourmet. With spiced butter and roasted garlic, this dish contains a lot more elements than my usual go-to dishes.

11-1: Steamed Halibut with Vermouth

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses January 18, 2018July 6, 2020blender, butter, creamy, crème fraîche, dinner, dry vermouth, easy, egg-free, fairly expensive, fish, fish bouillon, fish filets, flaked, food processor, frozen, garnish, gluten-free, green bell peppers, halibut, lemon pepper, liquor, melted, red bell peppers, salmon, salt, seafood, seafood steak, sour cream, steamed, strained, sweet peas, tomatoes, untested, vegetables, white pepper, white wine

I had mentioned in 11-5: Lemon Pepper Scallops that we had a plan to cook more of the Fish/Seafood and Beef recipes since we had already gone through a good portion of the Chicken/Poultry, Pork, and Ground Meat/Sausage ones. Summer got busy, and not as many of those recipes got made as I had intended. I made 11-1: Steamed Halibut with Vermouth during those summer months but I never wrote about it until now (while I clear out the queue).

I’ll agree with the method of cooking being excellent: the fish component came out great. I’m not a huge pea or vermouth fan so the sauce was probably not one I would repeat, but it was a well-done sauce otherwise. Technique-wise I feel like it’s definitely one of Simply Delicious‘ stronger offerings–if you’re really into 1980s-style food.

5-16: Richmond Omelette

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters October 30, 2017January 26, 2021all-purpose flour, Béchamel sauce, black pepper, breakfast, broccoli, broiled, butter, casserole, Cheddar, cheese, cheese sauce, creamy, easy, eggs, Emmental, filling, French, garnish, grated, Gruyère, inexpensive, lunch, melted, milk, Mornay sauce, mushrooms, omelette, Parmesan, port wine, roux, salt, sliced, sour cream, tomatoes, untested, vegetables, vegetarian, whipping cream, white Cheddar

A lot of Simply Delicious‘ recipes are takes on already-established dishes, like 9-4: Swedish Meatballs, 2-13: Waldorf Salad or 3-2: New England Clam Chowder. I did a fair amount of searching for anything that resembled 5-16: Richmond Omelette, but besides some rankings of places to get a good omelette in Richmond, VA, there’s not much out there for that particular dish with that name.

I’ve put this one off for a while due to not having port wine on hand. After a trip to the store and a rather haughty store clerk who carded me for it despite the clearly visible gray streaks in my hair, I have the wine–let’s make a weird mushroom omelette-casserole with cheese sauce.

9-3: Herb Garden Meat Patties

Adam Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses October 1, 2017October 19, 2020black pepper, burgers, butter, chopped, cilantro, cream sauce, creamy, diced, dinner, dried herbs, dried spices, easy, egg-free, garnish, gluten-free, ground meat, ground pork, herbs and spices, inexpensive, lunch, melted, milk, pan-fried, paprika, party food, peeled, pork, salt, sliders, sour cream, thyme, untested, whipping cream, yellow onions

Finally, an interesting take on the ground meat patty. Let’s spice things up by adding fresh garden herbs with 9-3: Herb Garden Meat Patties! 🌿

I’ve tried burgers with added spices before. Here’s yet another Simply Delicious suggestion for preparing flavorful meat patties.

1-37: Savory Cheese Appetizers

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters May 26, 2017August 5, 2020appetizers, blender, blue cheese, buttermilk, cayenne pepper, cheese, chives, cream cheese, creamy, crème fraîche, dips, easy, food processor, fruit, garnish, Gorgonzola, grapes, herbs and spices, inexpensive, lunch, paprika, parsley, party food, radishes, salt, savory, sherry, sliced, snacks, sour cream, untested, vegetarian, white bread

We can pretend that 1-37: Savory Cheese Appetizers is something fancy and unique, but it’s really just a blue cheese spread on squares of white bread. If you like blue cheese, I suppose this could be an exciting concept–the 1980s were big on both blue cheese and dips (which this recipe can double as).

Simply Delicious has a lot of blue cheese-related recipes–a few I covered just recently include 5-20: Golden Cheese Tartlettes and 1-20: Prosciutto Appetizers. After making all three of these essentially back-to-back, I’m a little burned out on blue cheese for a while.

2-20: Potato and Sausage Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters March 22, 2017March 10, 2020American, appetizers, beets, boiled, capers, chicken, chilled, chives, chopped, creamy, Dijon mustard, dinner, dressing, easy, fingerlings, franks, garnish, ham, herbs and spices, horseradish, hot dogs, inexpensive, lunch, mayonnaise, pan-fried, parsley, party food, peeled, pickled, picnic, pork, potato salad, potatoes, red potatoes, roasted, sausage, side dish, sliced, smoked ham, sour cream, turkey, untested, vegetables, wieners, yellow onions, yellow potatoes

Simply Delicious has a few variations on potato salad–2-17: Spicy Potato Salad is closer to a German variation, using a vinegar dressing instead of mayonnaise. This recipe, 2-20: Potato and Sausage Salad not only uses mayonnaise, but includes your choice of cured meat to accompany it–I went with chicken sausage, but you can use hot dogs, spicy links, or anything similar.

I caught a typo here–they mention capers in this blurb above, but dropped it from the actual ingredients list after the jump. I never realized it and now wish I had–capers would have been a welcome addition to this potato salad, especially instead of beets.