milk – Simply Delicious: The Cookbook Project

14-37: Chocolate Soufflé

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods April 21, 2024April 21, 2024all-purpose flour, butter, chocolate, dessert, egg whites, egg yolks, eggs, fairly easy, fairly inexpensive, favorites, granulated sugar, hot desserts, meringue, milk, paper collar, party food, soufflés, stiff peaks, temper, TGV 2022, Thanksgiving, unsweetened, untested, vanilla extract, vegetarian, whipped, whipping cream

I debated about doing two desserts back-to-back, but I think it makes more sense to just do all the TGV 2022 recipes together and be done with it already. Plus, this one came out really well and I want to tell you about it. So, with that in mind, here is 14-37: Chocolate Soufflé, the Thanksgiving 2022 companion dessert to 16-21: Apple Pie with Crumb Topping.

The blurb here reminds me of one of my favorite tropes: the endangered soufflé, otherwise known as soufflé humor. Whatever happened to that?

17-8: Tasty Dinner Rolls

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods March 6, 2024March 4, 2024all-purpose flour, baked goods, bread lame, butter, dinner, dough, egg-free, fairly easy, inexpensive, kneaded, milk, new book, proofed, rolls, salt, side dish, slashed, TGV 2022, Thanksgiving, untested, vegetarian, white bread, whole wheat bread, whole wheat flour, yeast

So, it’s probably weird to write about what you made for Thanksgiving when it’s March. It’s probably even weirder to write about what you made for Thanksgiving 2022 in March 2024. But, here we are, and here’s 17-8: Tasty Dinner Rolls. Which I made for Thanksgiving…in 2022 (TGV 2022).

It’s taking me a minute to catch up on some of these, what can I say.

There’s not much more to say about rolls than what they said above. Trust me, I wrote this a few times and then realized each version was essentially a rehash of what they already wrote. Since I’m not trying to hit a word count for a school report here, let’s move on.

13-3: Vegetable Deep Dish Pie

Jamie Martin Group 13: Vegetarian Dishes, Section 2: Main Courses June 8, 2023June 8, 2023all-purpose flour, black pepper, butter, canola oil, Cheddar, cheese, custard, cut in, deep dish, dinner, eggs, fairly hard, inexpensive, layers, leeks, lunch, milk, pastry, pie crust, pies, quiches, salt, sautéed, shortcrust, shredded, sliced, tomatoes, untested, vegetable oil, vegetables, vegetarian, zucchini

Ahoy there! Like most people who started a blog a while ago, I’m not as consistent with it as I used to be, but I’ll always come back at some point (usually when work is slow and/or we have a holiday weekend coming up…).

Today’s entry is a good one for all you vegetable gardeners out there–13-3: Vegetable Deep Dish Pie. I was growing zucchini and tomatoes last year (that’s when I actually cooked this), so this one was perfect to use some of those up.

Of course, if you’ve got something else in the ground this year (I’ve got a different type of tomato and some assorted pepper plants this time around), you can vary this to accommodate whatever you’ve got or whatever you like. There’s always farmers’ markets as well!

5-2: Old-Fashioned Oven Pancake

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters June 3, 2022June 3, 2022all-purpose flour, bacon, breakfast, brunch, Canadian bacon, casserole, cranberries, cubed, easy, eggs, German, griddle, inexpensive, julienned, lingonberries, lunch, milk, new book, old-fashioned, pancakes, sautéed, untested

Hello there, and happy June! I was on vacation (a real one!) for most of May, but I’m back now with 5-2: Old-Fashioned Oven Pancake. There’s not a lot that goes into this dish (just 4 ingredients), and it’s probably better/more commonly known as a German pancake and/or a “Dutch baby”.

So far, this is the only mention of lingonberries that I’ve seen in this whole book–I always think of them as something you only see in jam form at IKEA, but according to Wikipedia they are grown in multiple regions including North America (not just Europe/Scandinavia). They’re tough to find fresh here, but frozen seems to be widely available.

4-5: Potatoes O’Brien

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters December 26, 2021December 24, 2021black pepper, bread crumbs, breakfast, Cheddar, cheese, chopped, cooked potatoes, diced, dried herbs, easy, egg-free, green bell peppers, green chiles, half-and-half, inexpensive, lunch, milk, new book, potatoes, salt, shredded, thyme, untested, vegetarian, whipping cream, white bread, yellow onions

It’s been a while since I’ve covered anything breakfast-related, so let’s dig into 4-5: Potatoes O’Brien to change that. I’ve heard of Potatoes O’Brien before (and you may have as well)–you can even buy them frozen from the grocery store. Here’s how to make them at home on your own, since takeout/delivery/eating in can be a bit hit-or-miss these days.

I suppose eggs might fall under the category of meat or poultry, but it seems to be the go-to accompaniment for this dish. As you can see from the header image, I served mine with a homemade breakfast sandwich which also made a good option. Who needs those big breakfast guys anyway?

9-11: Stuffed Peppers

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses December 23, 2021December 22, 2021basted, beef bouillon, beef broth, black pepper, bread crumbs, cheese, chicken bouillon, chicken broth, chopped, cooked rice, dinner, easy, egg yolks, eggs, grated, green bell peppers, ground beef, ground chicken, ground lamb, ground meat, ground pork, ground turkey, ground veal, inexpensive, lunch, milk, new book, panade, peeled, red bell peppers, rice, salt, stuffed, tomato juice, untested, vegetable bouillon, vegetable broth, white onions, white pepper, yellow bell peppers, yellow onions

Stuffed peppers were not a big thing in my household growing up–neither my mom or I are big fans of bell peppers (sorry dad). However, that may not be the case for you–9-11: Stuffed Peppers might be something you’re more than familiar with. Since this was a “new book” recipe, I didn’t even know Simply Delicious had a stuffed peppers recipe…until now.

I had written a while ago (in 9-23: Fruity Sausage Kebabs) that I had at that point covered all the Chapter 09 recipes that I possess…and then I found the new book and had a few more to cover. Well, I’ve reached that point again–this is (again) the last recipe I have for this chapter. Unless more recipes turn up somewhere (don’t send them to me, I’m not trying to be the online library for this book), this is it for Ground Meat and Sausage.

13-1: Broccoli with Cheese Sauce

Jamie Martin Group 13: Vegetarian Dishes, Section 2: Main Courses December 21, 2021December 20, 2021all-purpose flour, blanched, blue cheese, broccoli, broiled, butter, Cheddar, cheese, cheese sauce, chopped, cream cheese, dinner, easy, egg-free, fairly inexpensive, Jarlsberg, melted, milk, new book, pimento, roux, salt, sautéed, shredded, side dish, Swiss, tender-crisp, untested, vegetables, vegetarian, yellow onions

I’ve been eating a diet that’s easiest to classify as pescetarian for about 4 years now, and one of the biggest trends I’ve noticed in “vegetarian” dishes and cooking is to take a vegetable, smother it in cream and cheese, and call it a meal. Don’t get me wrong–I love cheese (more so than most–I chalk it up to being half Swedish/French), but it’s not exactly the healthiest thing for you. 13-1: Broccoli with Cheese Sauce is indeed vegetarian, but it is NOT healthy.

Sure, you could have stopped at steaming the broccoli (actually blanching, if you read the recipe after the jump)–maybe even sprinkle a little cheese on top to keep it interesting. But this feels more like, “would you like some broccoli with your cheese?” more so than “would you like some cheese with your broccoli?”

Man, I never thought I’d be complaining about there being TOO much cheese and not enough vegetables. That’s how you KNOW you’re getting old, kids.

3-7: Snappy Crab Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters December 26, 2020December 26, 2020bisque, blender, boiled, Cajun, chicken bouillon, chicken broth, crab, croutons, dinner, easy, egg-free, fairly expensive, frozen, gluten-free, krab, lunch, marinated, milk, New Orleans, parsley, purée, salt, seafood, shellfish, sherry, simmered, soups, sweet peas, Tabasco sauce, tender-crisp, tomatoes, untested, whipping cream

Many moons ago when I first began this project, I wrote about Simply Delicious‘ use of adjectives to spice up the descriptions of their dishes. 3-7: Snappy Crab Soup reminds me of 3-13: Velvety Carrot Soup in its use of flashy words to get you interested in something hard to get excited about.

This is essentially a crab bisque, without the extra steps of simmering shells. The “hot pepper seasoning” they refer to in the blurb above is Tabasco sauce, so this is a mildly Cajun-influenced recipe as well. I remember thinking Tabasco sauce was the HOTTEST thing ever when I was a kid…I’ve learned so much since then. 🦀🌶

5-17: Crab-Filled Crêpes

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters October 2, 2020October 2, 2020all-purpose flour, batter, black pepper, breakfast, brunch, butter, Cheddar, cheese, crab, crêpes, dill, dried herbs, eggs, fairly expensive, fairly hard, filling, griddle, herbs and spices, krab, lunch, melted, milk, roux, salt, seafood, shellfish, shredded, untested

You thought I’d run out of crêpe recipes by now, didn’t you? Here’s yet another for you (#7, at the time of this posting), 5-17: Crab-Filled Crêpes. Simply Delicious has featured both sweet and savory crêpe recipes, and this one would probably be EXCELLENT for a nice brunch.

WAY, way back, when I first started this project (April 2014), crêpes were a new frontier–something I’d never done before. You can read about it in 5-24: Meat-Filled Crêpes.

Now, they’re easy. Time changes so many things.

14-9: Glazed Crêpes with Pears

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods March 23, 2020March 23, 2020all-purpose flour, batter, broiled, butter, canola oil, cored, crêpes, dessert, dusted, eggs, fairly easy, fruit, glazed, Grand Marnier, granulated sugar, griddle, hot desserts, inexpensive, liqueur, liquor, melted, milk, pears, peeled, powdered sugar, salt, untested, vegetable oil, vegetarian

I think 14-9: Glazed Crêpes with Pears might be my final untested crêpe recipe from Simply Delicious–but there may be others in there. I’ll even give you a quick spoiler (since this recipe is kind of boring…another spoiler) for upcoming posts–there are more recipes out there than what I had originally. I know because I found (and purchased) some in a local Goodwill.

I’ve still got quite a few posts to go before I dig into some of the *NEW* recipes (and show you the book they came in), but for now, you can read about yet another crêpe recipe after the jump. But this time, with pears! And glaze!

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