revisited – Simply Delicious: The Cookbook Project

3-10: Potato-Onion Bisque

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters December 16, 2021December 16, 2021bisque, black pepper, blender, boiled, Cheddar, cheese, chicken bouillon, chicken broth, Christmas Eve, dinner, easy, food processor, green onions, half-and-half, herbs and spices, inexpensive, leeks, lunch, paprika, parsley, peeled, potatoes, purée, revisited, salt, shredded, sliced, soups, thyme, vegetable bouillon, vegetable broth, vegetarian, white onions

This one was weird for me–not the recipe itself, but the fact that I could have sworn I’d already cooked 3-10: Potato-Onion Bisque for this project. Alas, that did not seem to be the case as I could not find pictures of it anywhere. Strange, as this seems like it would have been one of the ones I cooked way back in 2014 when this project first started. Maybe I did and just forgot to take pictures?

It IS getting cold out there (I mean, we’ve had to put on hoodies here in California–that’s winter weather as far as I’m concerned), so maybe a quick and easy soup might be a nice & warm lunch/dinner option?

16-49: Chocolate-Glazed Raspberry Tart

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods December 24, 2020December 28, 2020all-purpose flour, butter, cakes, chilled, chocolate, Christmas, Christmas Eve, dark chocolate, dessert, double boiler, dough, eggs, fairly easy, fairly expensive, food processor, fruit, garnish, glazed, granulated sugar, layers, melted, parchment paper, party food, powdered sugar, raspberries, revisited, semisweet, stiff peaks, tart, TGV 2019, Thanksgiving, vanilla extract, vegetarian, whipped, whipping cream, XMAS 08

I had a goal to finish all the ones I cooked in 2019 by the end of 2020…not sure if I’ll meet that goal (EDIT: I did!), but here’s one more from last year: 16-49: Chocolate-Glazed Raspberry Tart. Not only is this from last Thanksgiving (along with 6-42: Turkey Pot Roast and 17-15: Cream Puffs), but I also made a version of it as part of a fancy Christmas dinner 12 years ago (XMAS 08) as well. Since today is Christmas Eve, I think it’s a good day to tell you about it.

When I made this back in ’08, I made 6 individual tarts instead of one big one–I was afraid it would look weird once I cut it, so I thought individual servings would look better. I had been watching a LOT of Top Chef at that point (and still do, but that’s the ONLY cooking show I’ll watch).

Since I had a few of the same guests attending as that Christmas dinner back in ’08 (and the same number), I decided to make the same modification this time. Usually I will reverse modifications when I recook recipes I’ve already done to try to honor the “original” recipe, but this time I decided to stick with it.

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.

15-36: Pear-Orange Sorbet

Adam Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods March 3, 2019October 29, 2020boiled, brandy, cold desserts, cored, dessert, easy, fairly inexpensive, food processor, frozen, fruit, Grand Marnier, granulated sugar, grated, Greenback apt, ice cream maker, liqueur, orange juice, orange peel, oranges, pears, purée, revisited, sorbet, summer, vegan, vegetarian

The photo of this delectable dish is enhanced by the superior dishware chosen to accentuate the fluffiness of the iced desert within. I made 15-36: Pear-Orange Sorbet before a few years ago when we first started this project, but I forgot to take photos. I finally got back to it in January 2019.

The recipe card describes this dish about as well as I could. The ripe pears did have an intense fruity flavor that was intriguing. Can’t beat that.

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.

20-13: Béarnaise and Hollandaise Sauces

Jamie Martin Group 20: Basic Recipes, Section 4: Cooking School June 3, 2017October 18, 20204-6-09 dinner, appetizers, Béarnaise sauce, black pepper, breakfast, butter, butter sauce, chopped, cooking school, creamy, dinner, double boiler, egg yolks, eggs, fail, food processor, French, gluten-free, herbs and spices, Hollandaise sauce, lemon juice, lunch, melted, minced, mounted, parsley, party food, peppercorns, ranch house, reduced, revisited, salt, shallots, side dish, tarragon, vegetarian, vinegar, white wine vinegar

It took over 3 years and almost 300 entries, but I’ve finally cracked the final untouched category of Simply Delicious–the very last one, Group 20: Basic Recipes. These are part of the Cooking School segment in the back of the book, teaching you basic techniques, ingredients, and recipes that you’ll need to be an experienced cook. This recipe, 20-13: Béarnaise and Hollandaise Sauces covers the basics of butter sauces, which you can expand upon with 20-15: Vary the Butter Sauces.

Hollandaise is one of the five mother sauces, a big part of French cuisine. Mastering it (and the others) is one of the marks of an accomplished and talented chef. I’ve been cooking for a long time and I’m still working on mastering this one.

17-39: Herbed Buttermilk Biscuits

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods May 20, 2017September 20, 20204-6-09 dinner, all-purpose flour, baked goods, baking powder, baking soda, basil, biscuit cutters, biscuits, butter, buttermilk, cookie cutters, cut in, Dijon mustard, dough, dried herbs, easy, egg-free, flute, green onions, herb salt, herbs and spices, inexpensive, minced, parchment paper, parsley, ranch house, revisited, salt, scallions, shortening, side dish, Silpat, snacks, vegetarian

If you’re looking for a relatively easy homemade buttermilk biscuit recipe, 17-39: Herbed Buttermilk Biscuits isn’t a bad choice. I made these once before for a dinner I made about 8 years ago. I remember thinking they were very bland as written–hence my notes written on the front and back about adding more salt. After following my own suggestions this time around, they’re much improved.

I didn’t make these for any particular dinner or reason this time around, but they still made decent snacks and accompaniments to meals throughout the week.

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