Hutton house – Simply Delicious: The Cookbook Project

14-8: Baked Alaska

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods July 4, 2020July 27, 20201998 dinner, 4th of July, American, blackberries, blueberries, boysenberries, cake pan, cakes, cognac, cooking class, dessert, egg whites, eggs, fairly easy, favorites, folded, granulated sugar, hot desserts, Hutton house, ice cream, inexpensive, jam/jelly/preserves, layers, liqueur, liquor, meringue, pastry bag, piped, raspberries, revisited, rum, stiff peaks, strawberries, summer, the sims, vegetarian

Today is Independence Day here in the U.S., so let’s do one of my favorite desserts and recipes from this book, 14-8: Baked Alaska. Obviously Simply Delicious didn’t invent this dish–it’s an American dessert that’s existed since Civil War times and is so well known you can even make it as a Sim.

I have a history with this particular version of the dish, however. I first made it as my “showstopper” dessert for a big family dinner I cooked as a teenager (along with a similarly-aged family friend) many years ago.

I also taught about 200 K-8 kids (ages 5-13ish) how to make this recipe and several others as part of an after-school cooking class program that was one of my first teaching-related jobs. I’ve been waiting YEARS to write this one, so now it’s your turn with it.

7-31: Lime Cayenne Pork Chops

Jamie Martin Group 07: Pork, Section 2: Main Courses May 26, 2020June 16, 2020black pepper, boneless, cayenne pepper, chopped, cilantro, citrus, deglazed, diced, dinner, fairly easy, fairly inexpensive, fruit, garnish, grated, green onions, grill pan, grilled, Hutton house, lime juice, limes, lunch, marinated, meal prep, oranges, parsley, pork, pork chops, relish, revisited, salsa, salt, Southwestern, summer, supreme, tomatoes, vegetable oil, zested

In these trying times (are you tired of hearing that yet?), it’s important to make the food you have go as far as you can, and to reduce the amount of food being wasted. Even before “the Rona“, I’ve been spending many a Saturday (or Sunday) meal-prepping for the upcoming week, which has brought down our grocery bills (and our waistlines, but apparently not as quickly).

7-31: Lime Cayenne Pork Chops was part of a “pork chop” meal-prep week, prepared in tandem with 7-53: Cider-Braised Pork Chops and served with some mixed roasted potatoes courtesy of the CSA box. It’s “meat and potatoes”, but maybe with a healthier twist?

My mom apparently made this back in November 1993, and it was “good” and “easy”. I’m not sure who ranked it as such (since she doesn’t eat pork), but we’ll go with that recommendation.

13-8: Vegetarian Calzone

Adam Martin Group 13: Vegetarian Dishes, Section 2: Main Courses April 21, 2018October 28, 20201998 dinner, appetizers, calzone, carrots, celery, chopped, diced, dinner, eggs, fairly easy, frozen, garam masala, garlic, healthy, herbs and spices, Hutton house, Indian, inexpensive, Italian, leeks, lunch, minced, olive oil, party food, pizza, puff pastry, purée, revisited, salt, sliced, steamed, sweet peas, tomato paste, tomato sauce, tomatoes, tzatziki sauce, vegetables, vegetarian

Much like Ben Wyatt, a late-addition character from NBC’s Parks and Recreation, I have enjoyed my fair share of calzones. Hawaiian calzones are one of my favorite types, pineapple and Canadian bacon can’t be beat! However, when wanting to eat in a health conscious manner, 13-8: Vegetarian Calzone is a great meat-free alternative.

Preparing this dish was super easy. A lot of time can be saved by using ready-bought puff pastry.

Editor’s note: This was a dish I made as part of a big family dinner I cooked with a family friend when I was 13–my step-grandmother is vegetarian and we made this so she’d have something to eat. My mom made her a baked potato for Thanksgiving once, complete with a toothpick-and-construction paper turkey head, wings, and tail that I painstakingly spent the day crafting. She did not appreciate the turkey-potato (too closely resembled an animal for her…go figure), but she did like this calzone.

4-20: Oven-Baked Tomatoes

Adam Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters January 2, 2018October 13, 2020all-purpose flour, appetizers, black pepper, bread crumbs, broccoli, butter, Cheddar, cheese, chopped, crispy, dinner, dried herbs, easy, egg-free, filling, half-and-half, heirloom tomatoes, herbs and spices, hors d'oeuvres, Hutton house, inexpensive, Jarlsberg, lunch, mushrooms, parsley, party food, revisited, roux, salt, sautéed, side dish, sliced, sour cream, stuffed, Swiss, tomatoes, vegetables, vegetarian

I love the appetizer-style dishes featured in Simply Delicious. They are complicated because of making individual portions, but you can prepare them ahead of time to heat and serve when ready. When I make a batch of an appetizer like 4-20: Oven Baked Tomatoes, I like to eat a few right away and then stash the rest in the refrigerator to eat later as a healthy snack.

My family did not grow up eating baked, hollowed-out, stuffed tomatoes, however, that didn’t stop me from thoroughly enjoying this dish.

Editor’s note: Looks like my mom made this one before, and substituted broccoli for mushrooms–that makes sense, she hates mushrooms. She also dislikes tomatoes, so I have no idea why she was making this in the first place.

11-35: Grilled Pacific Halibut

Adam Martin Group 11: Fish & Seafood, Section 2: Main Courses October 23, 2017October 27, 2020black pepper, broiled, California, cast-iron, chili powder, chili sauce, cumin, dairy-free, dinner, easy, egg-free, fairly expensive, fish, fish filets, garlic, gluten-free, grill pan, grilled, halibut, healthy, herbs and spices, Hutton house, lemon juice, lemons, lunch, marinated, Mediterranean, minced, piquant, revisited, rosemary, salt, seafood, steak, teriyaki sauce, white wine vinegar

I have never been known for my skills in preparing fish, but this recipe, 11-35: Grilled Pacific Halibut, helped me become a halibut grilling master! 🐟

Many of the times I failed at cooking fish, I did not marinate the flesh first. Skipping that step definitely makes a difference.

Editor’s note: By the looks of the notations on this card, my mother made this in what looks like July of 1995, although that last digit is difficult to clearly determine–her handwriting has always been a challenge. It might be 1990. She noted that it was “Very Easy” on the back–sounds like Adam may have had a similar experience.

2-10: Spinach Salad

Adam Martin Group 02: Salads, Section 1: Appetizers & Starters March 15, 2017October 4, 202012-11-08 dinner, 4-92 week, appetizers, bacon, chopped, creamy, diced, Dijon mustard, dinner, dressing, easy, eggs, favorites, fried, garnish, gluten-free, Hutton house, inexpensive, julienned, lemons, lunch, mayonnaise, mushrooms, pan-fried, party food, pork, radishes, revisited, roach motel apt, salads, side dish, sliced, sour cream, spinach, vegetables

The card for 2-10: Spinach Salad is great because it has notes and reviews from the attempts of two other chefs I really admire, Jamie and her mother. From the date of the original note, I can deduce that Jamie’s mom made this recipe almost 25 years ago. She gives a succinct review, “Very Good, Very Easy.” Jamie’s equally positive review of her attempt at making this recipe 9 years back is encouraging. Making this salad for dinner one night after work is a super easy task and I agree with the previous reviews written on the card.

Simply Delicious helps you learn in so many different ways. Not only do I get a recipe for a salad, I get some history about the main ingredient: SPINACH!

Editor’s note: I made this as part of a “fancy dinner” in my first apartment, a year or two after college. I was so happy to have a kitchen and table to call my own, I invited some friends over, busted out a few Simply Delicious recipes, and threw a “fancy” dinner party, complete with table settings and after-dinner coffee.

17-49: Apple Muffins

Adam Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods December 30, 2016November 8, 2020all-purpose flour, apples, autumn, baked goods, baking cups, baking powder, breakfast, butter, candied, chopped, cinnamon, cored, cut in, dessert, diced, eggs, fall, fruit, gift ideas, ginger, half-and-half, hazelnuts, herbs and spices, holiday baking, Hutton house, milk, muffins, powdered sugar, revisited, salt, sifted, snacks, streusel, vegetarian, winter, XMAS 16

My contribution to this year’s holiday baking (XMAS 16) consists of two recipes which include my favorite fruit: Apples! 🍎 🍎 🍎

I ended up multiplying this recipe by 3, which gave us more than enough apple muffins for the holiday gifts. 🎄

The notes on the front of the card are from Jamie’s mom. I made this recipe once before when I had a lot of apples laying around.

16-15: Tarte Tatin

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods September 23, 2016July 31, 2020all-purpose flour, apples, autumn, baked goods, broiled, butter, caramelized, chilled, cut in, dessert, dough, egg-free, fairly easy, fairly inexpensive, fall, farmers market, French, granulated sugar, Hutton house, Labor Day, party food, pastry, pie crust, pies, powdered sugar, revisited, salt, summer, tart, vegetarian

I’m not going to write a long dissertation on the origins of the well-known French dessert, Tarte Tatin–I’ll let Wikipedia handle the background of it. Instead, I’m going to focus on my history with 16-15: Tarte Tatin, evidenced by my mom’s handwriting all over the front & back of the recipe card.

Since she and I already had plans to go to a local farmers’ market for this year’s Labor Day BBQ supplies and apples were plentiful, I decided to bring back an old classic for us to cook together. 🍏

Most versions of Tarte Tatin are somewhat similar–it’s a pretty basic recipe. My mom’s notes claim it’s “easy”, and she stands by it to this day. Her other notes turned out to be helpful as well–the importance of good note-taking.

6-17: Chicken Breast with Cheesy Filling

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses August 12, 2016June 17, 20204-92 week, black pepper, blue cheese, boneless, breasts, brushed, butter, cheese, chicken, creamy, dinner, dried herbs, egg-free, fairly easy, fairly inexpensive, filling, herbs and spices, Hutton house, lunch, melted, revisited, rosé pepper, salt, skinless, sliced, slit, soy sauce, stuffed, tarragon, thighs, thyme, whipping cream

There was apparently a week in April 1992 (can’t say that without thinking of this) when my mom was on a tear through this book. 7-14: Easy-to-Make Pork Casserole is from two days earlier, and there’s a few more coming up from that same time period. 6-17: Chicken Breast with Cheesy Filling seems like something my mom would have been all about–she loves chicken breasts and blue cheese.

Stuffed chicken breasts aren’t new territory for Simply Delicious—6-4: Easy Stuffed Chicken Breasts and 6-25: Salmon-Filled Chicken Breasts are two variations on the concept that I’ve already covered.

7-14: Easy-to-Make Pork Casserole

Jamie Martin Group 07: Pork, Section 2: Main Courses June 29, 2016June 18, 20204-92 week, almonds, beef bouillon, beef broth, black pepper, boneless, butter, casserole, celery, chicken, chopped, cubed, dinner, easy, egg-free, fairly inexpensive, ginger, green beans, green onions, ham, herbs and spices, Hutton house, lunch, melted, pork, pork shoulder, revisited, salt, sautéed, scallions, soy sauce, toasted, vegetables, yellow onions

I think Simply Delicious was aimed at the working-mom demographic primarily–a lot of the recipes focus on easy weeknight meals just as much as the fancy dinner party options. 7-14: Easy-to-Make Pork Casserole is a casserole in the sense of a casserole being a bunch of random stuff thrown together in a vessel and then heated.

Casseroles are typically defined as the traditional green bean or tuna types that we (by that I mean mostly Americans) associate with that word. This dish is a loose mixing of vegetables and pork cubes, and is honestly much more reminiscent of 7-55: Sunday Pork Stew than of “casserole”. My mom seemed to like it though, when she made it back in April of 1992.

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