garnish – Page 6 – Simply Delicious: The Cookbook Project

7-28: Pork Chops with Rosemary

Jamie Martin Group 07: Pork, Section 2: Main Courses August 19, 2015June 19, 2020all-purpose flour, beef bouillon, beef broth, black pepper, boiled, butter, chives, coated, conchiglie, cornstarch, creamy, Dijon mustard, dinner, dredged, dried herbs, easy, egg-free, garnish, half-and-half, herbs and spices, inexpensive, lunch, melted, pork, pork chops, pork tenderloin, rosemary, salt, sautéed, scored, seared, simmered, soy sauce, tangy, untested, yellow onions

7-28: Pork Chops with Rosemary is a pretty simple pork chop recipe that’s good for a quick dinner. We buy the big packs of chops from Costco, so we always have to come up with different ways to prepare them.

Along with the abundance of pork, we’ve been growing and drying our own rosemary–it’s WAY more potent and flavorful than the packaged stuff from the market. If you have to choose, go with the fresh over the dried–it’ll taste so much better.

3-2: New England Clam Chowder

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters August 13, 2015March 14, 2020all-purpose flour, appetizers, bacon, black pepper, boiled, chopped, chowder, clam juice, clams, diced, dinner, egg-free, fairly easy, garnish, half-and-half, inexpensive, lunch, minced, New England, parsley, peeled, pork, potatoes, red potatoes, rendered, restaurant-style, roux, salt, salt pork, sautéed, seafood, shellfish, shucked, simmered, soups, The Simpsons, untested, whipping cream, yellow onions

3-2: New England Clam Chowder is one of two recipes that I cooked and photographed before I took an extended break from cooking for this project. Therefore, my memories of the process of this dish may be a little fuzzy, but I think I’ll make some sense of it.

Clam chowder is something that I’ve loved since I was a kid. My husband is from New England and when we go back to visit, it’s always an anticipated treat. We made a pretty decent clam chowder in the restaurant I worked at, too, and this recipe comes pretty close.

Of course, it’s mandatory that it be referred to as chowdah–say it right!

3-13: Velvety Carrot Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters June 16, 2014March 14, 2020allspice, appetizers, autumn, blender, carrots, chicken bouillon, chicken broth, chopped, crème fraîche, diced, dinner, dried spices, easy, fall, food processor, garnish, Glendale apt, gluten-free, half-and-half, inexpensive, lunch, milk, nutmeg, purée, salt, side dish, soups, sour cream, thyme, untested, vegetable broth, vegetables, vegetarian, yellow onions

I think one of my favorite parts of old cookbooks is the adjectives they use to describe their dishes. I like to imagine a team of writers/cookbook jockeys staying late into the night, trying to dream up the perfect word to engage some adventurous cook into what would be an otherwise mundane-sounding recipe. How do you make carrot soup sound exciting?

That’s where “velvety” comes in. I present–3-13: Velvety Carrot Soup.

Oh, Simply Delicious. I admire you for trying to get me so excited about your carrot soup, that you put smiley face dollops of sour cream on your camera bowls.

When you have a LOT of carrots to get rid of and you’re looking for something velvety, Simply Delicious has you covered.

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.