salt – Page 22 – Simply Delicious: The Cookbook Project

8-11: Sirloin Steak Baked In Foil

Adam Martin Group 08: Beef, Section 2: Main Courses July 20, 2016October 18, 2020beef, beef bouillon, beef broth, black pepper, blanched, boiled, broiled, butter, chopped, deglazed, dinner, easy, egg-free, fairly expensive, foil pouch, garlic, gluten-free, julienned, lunch, mushrooms, pan-fried, paprika, party food, red wine, salt, sautéed, sirloin, steak, untested, vegetables, yellow onions

I have never cooked steak using the method in this recipe, 8-11: Sirloin Steak Baked in Foil, before and I probably would never cook them this way again. I like all the extra garnish, but it is a pain to cut and prepare that many vegetables for people to pick around to get to the main ingredient, the BEEF. 🐮

I used the red wine suggestion on the card, but I felt like I should have used beef broth to keep the beef-y flavor. This recipe also keeps a trend going, sticking with the foil pouch cooking method that Jamie used in the previous recipe on here, 6-25: Salmon-Filled Chicken Breasts.

6-25: Salmon-Filled Chicken Breasts

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses July 19, 2016June 17, 2020all-purpose flour, black pepper, breasts, chicken, chicken bouillon, chopped, creamy, crème fraîche, dill, dinner, eggs, fairly easy, fairly expensive, foil pouch, grated, herbs and spices, lemon juice, lemons, lunch, salmon, salt, smoked salmon, sour cream, stuffed, tarragon, untested

I’ve been saving some lox in the freezer from a past brunch for this recipe, 6-25: Salmon-Filled Chicken Breasts. There’s not a lot of salmon recipes in Simply Delicious (despite salmon’s popularity in the 1980s & 90s), and this may be one of the only smoked salmon ones that I have in my collection for this book.

Definitely not the first time Simply Delicious has given a recipe for stuffed chicken breasts–see 6-4: Easy Stuffed Chicken Breasts for another take on the same idea. However, if you like smoked salmon like I do, you may have some extra laying around–here’s a use for it. 🐟

5-9: Swiss Cheese and Crouton Omelette

Adam Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters July 14, 2016October 14, 2020breakfast, butter, cheese, chives, croutons, dinner, easy, eggs, grated, herbs and spices, inexpensive, Jarlsberg, lunch, melted, omelette, paprika, salt, Swiss, toasted, untested, vegetarian, white bread

An old proverb states, “If you’re going to make an omelette, you’re going to have to break a few eggs.” 5-9: Swiss Cheese and Crouton Omelette is another Simply Delicious recipe where I had a reading comprehension fail and had to get creative to fix it. I didn’t notice that I was making up two individual omelettes and accidentally tried to make a giant omelette all at once which didn’t go well. 🍳

As the card states, it would be great for our next brunch. We had this dish on a night where we had breakfast for dinner. I made bacon to make it feel more breakfast-y. 🌇

12-26: Pasta with Creamy Shrimp

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses July 13, 2016July 28, 2020al dente, black pepper, boiled, butter, canola oil, chives, cooked shrimp, creamy, crème fraîche, dinner, easy, fairly inexpensive, fettuccini, grated, herbs and spices, horseradish, lemon juice, linguine, lunch, melted, parsley, pasta/noodles, salt, seafood, shrimp, side dish, sour cream, spaghetti, untested, whipping cream

Here’s a short one that was a solo dish for me (those cream ones always end up being a solo affair) – 12-26: Pasta with Creamy Shrimp. I envisioned it being more like an Alfredo sauce and less like herb-filled whipped cream with shrimp in it, but unfortunately the latter is what I got.

The description on this one is deceiving–it’s honest, yet vague. There is cream, shrimp, and horseradish–and it is easy to prepare. However, the “mouthwatering” and “delicious” descriptors were noticeably maladapt for me. 🍤

8-5: Beef Stew Provençale

Adam Martin Group 08: Beef, Section 2: Main Courses July 12, 2016October 4, 2020bay leaves, beef, beef stew, black olives, boneless, braised, butter, carrots, casserole, celery, chuck roast, crushed tomatoes, dinner, dried herbs, egg-free, fairly easy, fairly inexpensive, French, garlic, gluten-free, herbs and spices, julienned, linked, lunch, melted, pan-fried, parsley, Provençale, red wine, red wine vinegar, salt, sautéed, sirloin, slow cooker, stews, untested, vegetables

Editor’s note: AHOY-HOY to everyone visiting from HungryBrowser.com! If you’d like to know more about this site, please visit THE COOKBOOK PROJECT–it’ll tell you what this is all about. I’m not the only author on this site–my husband Adam wrote the post below (it’s kind of a teamwork thing–there’s a LOT of recipes in this book). Thanks for stopping by, and feel free to check out some of the other recipes we’ve done! — 11/01/17

Beef Stew – Another classic recipe that Simply Delicious cannot get quite right. This dish tastes delicious, but isn’t quite what I would consider a beef stew. It’s almost like a simple Boeuf Bourguignon.

I used a slow cooker instead of the oven for cooking this dish. I apologize that some of the photos are blurry from trying to shoot down into that very slow cooker. Without any other photos in focus, I chose to display some of them in this post just for posterity.

13-2: Onion Tart

Jamie Martin Group 13: Vegetarian Dishes, Section 2: Main Courses July 1, 2016July 29, 2020all-purpose flour, appetizers, bacon, baked goods, black pepper, breakfast, butter, cheese, chilled, creamy, dinner, dough, egg yolks, eggs, fairly easy, flute, food processor, gift ideas, grated, Gruyère, herbs and spices, inexpensive, lunch, nutmeg, Parmesan, party food, pastry, pie crust, salt, sautéed, tart, tart pan, untested, vegetables, vegetarian, yellow onions

It’s hard to think of things to write about something you cooked awhile ago–a moment of honesty while I get my gears turning here. 13-2: Onion Tart is a great vegetarian (with a modification or two) option that satisfies everyone for any meal of the day. It’s not super exciting (which explains my inability to think of anything particularly interesting to say about it), but it’s definitely a pretty good fallback option if you’re in need of an easy, crowd-pleasing, inoffensive, yet impressive recipe.

Simply Delicious notes that this recipe is French and that this version comes from the Alsace region of the country. I found a few other takes on that version scattered around the Internet, but give or take some bacon and Gruyère cheese, they’re all relatively similar to this one. 🍷

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.

17-26: Breakfast Crescents

Adam Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods June 28, 2016November 8, 2020all-purpose flour, baked goods, breads, breakfast, brunch, crescents, dairy-free, dough, egg-free, gift ideas, granulated sugar, kneaded, lunch, party food, proofed, salt, snacks, vegan, vegetarian, yeast

Baking is still new to me, so I took this recipe, 17-26: Breakfast Crescents as another chance to experiment with yeast again. These crescents taste very much like a loaf of bread, just in crescent roll form.

This is just a simple bread recipe where you roll the dough into crescents.

11-25: Best Ever Sole Au Gratin

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses June 27, 2016July 7, 2020all-purpose flour, au gratin, black pepper, butter, cheese, chicken bouillon, chicken broth, chopped, cooked shrimp, creamy, dinner, egg yolks, eggs, fairly easy, fairly expensive, fish, fish bouillon, fish stock, grated, lunch, mashed potatoes, melted, mushrooms, pared, Parmesan, revisited, roux, Rozie house, salt, sautéed, seafood, shrimp, sole, stuffed, twice-baked, vegetables, whipping cream, white wine, yellow onions

This recipe is already setting high expectations with the title 11-25: Best Ever Sole Au Gratin, and I’m not here to completely dash those hopes. This is a pretty decent fish recipe, as those go (I’m usually wary of home-cooked fish recipes), but it’s nothing spectacular, despite Simply Delicious’ assertions. 🐟

This one gets fancy with the piping bag and tips for the potatoes. I still haven’t replaced my piping/pastry bag set-up since it all failed during the making of 17-52: Apricot Macaroons for the holidays last year (2015). Since I’ve yet to replace it, I’ll have to get creative again.

13-5: Onion Focaccia

Adam Martin Group 13: Vegetarian Dishes, Section 2: Main Courses June 26, 2016October 28, 2020all-purpose flour, appetizers, baked goods, breads, dairy-free, dough, egg wash, eggs, fairly easy, fairly inexpensive, focaccia, garlic, granulated sugar, green onions, Italian, kneaded, lunch, minced, olive oil, party food, proofed, red onions, revisited, salt, sautéed, side dish, snacks, vegetables, vegetarian, yeast

Jamie made this dish previously, without documenting the process, and I really enjoyed the bread. I took a shot at making this dish to practice using yeast to make a dough.

My final dish was not circular like a pizza, it was easier to flatten the dough into a square like a flatbread.