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14-22: Strawberry-Peach Cobbler

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
14-22: Strawberry-Peach Cobbler

Finally, we’ve reached the first recipe (for this project) made in my new (to you) kitchen: 14-22: Strawberry-Peach Cobbler. It was summer and 4th of July, so something with fruit that goes well with ice cream was bound to be a hit.

Speaking of 4th of July, I made 2-37: Chicken-Salami-Rice Salad for a party that I attended with a guy that I had just started dating. 10 years later, this is the first recipe I cooked in my very first house, that I bought with that same guy (who I ended up marrying not long after I made that first recipe).

Told you this book has some memories.

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18-17: Cooking Glossary I

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
18-17: Cooking Glossary I

Here’s a new-to-you part of the book I want to start featuring. The last three chapters of Simply Delicious comprise their own section: Cooking School. These chapters detail more of the practical culinary knowledge required to execute recipes well, and teach some skills by going through some basic recipes.

I’m going to start mixing up the regular recipe entries with these Cooking School ones as well, which shouldn’t be too different. If anything, they’ll be a lot shorter–like this one.

18-17 Cooking Glossary I

Chapter 18 is about Basic Techniques. I thought that 18-17: Cooking Glossary I would be a good place to start. I used this same (complete) glossary when I taught cooking to K-8 kids in an after school program a few years ago, and I inserted a copy of it into the recipe book at the restaurant I used to work at. There’s also one taped inside my spice cabinet at home for reference.

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