sautéed – Page 14 – Simply Delicious: The Cookbook Project

1-13: Crusty Toast with Mushrooms

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters March 12, 2016December 31, 2019appetizers, breakfast, butter, chanterelle, chives, creamy, diced, dried herbs, easy, egg-free, fairly inexpensive, fried, garlic, Glendale apt, green onions, hors d'oeuvres, lunch, melted, minced, mushrooms, pan-fried, parsley, party food, revisited, salt, sautéed, snacks, sour cream, thyme, toasted, vegetables, vegetarian, white bread, yellow onions

Well folks, this is the 100th cooked recipe I’ve made for this project, which is just shy of 2 years old at this point. I chose 1-13: Crusty Toast with Mushrooms to be the 100th recipe for a reason–it was one of two recipes (along with 1-33: Artichoke & Roasted Pepper Dip) that inspired me to do this project in the first place.

I made this for a birthday party I’ve mentioned before along with 1-8: Delicious Cocktail Snacks and 16-37: Double Decadent Brownie Torte. It’s a great appetizer and a delicious snack.

9-22: Meat Pie

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses March 5, 2016July 6, 2020all-purpose flour, baked goods, black pepper, bread crumbs, brown sugar, butter, caramelized, chilled, cookie cutters, cut in, decorative, dinner, dough, egg wash, eggs, fairly hard, fairly inexpensive, flute, French, garlic, gift ideas, ground beef, ground meat, ground pork, ground turkey, lunch, melted, milk, mushrooms, nutmeg, panko, pared, parsley, party food, pastry, pie crust, pies, pot pie, revisited, roach motel apt, salt, sautéed, sun-dried tomatoes, vegetables, Worcestershire sauce, yellow onions

Meat pies have been around for a LONG time (like 9500 BCE old, according to Wikipedia). They cross a lot of cultures and are featured in some fashion in most cuisines (even if they look somewhat different–for example, empanadas, lahmacun, and samosas all are meat/pastry combinations from varied places). 9-22: Meat Pie is probably closest to the French Canadian tradition of meat pies, otherwise known as tourtière.

This one’s got some of my old notes on it–I’ve made this one before, about 6-7 years ago for my friend’s birthday party (the same friend from the 80s party in 1-22: Onion-Potato Diamonds). It was a “pie party” because he was (at the time) obsessed with the Keri Russell movie Waitress, which apparently has something to do with a lot of pies.

I made some adjustments to the recipe the first time (you can see those listed on the side), but this time, we’re going legit.

12-9: Pasta with Salmon and Basil

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses February 29, 2016July 27, 2020al dente, all-purpose flour, basil, black pepper, blanched, boiled, butter, canola oil, creamy, dinner, dried herbs, easy, fairly expensive, fish, fish bouillon, half-and-half, lunch, melted, milk, pan-fried, pasta/noodles, roux, salmon, salt, sautéed, smoked salmon, sun-dried tomatoes, tomatoes, untested

Another recipe attempt born of Costco sale inspiration and brought down by too much time between buying stuff and using it up. I did my best with 12-9: Pasta with Salmon and Basil, but I probably didn’t do it justice.

This was the only recipe in Simply Delicious that I could find that used salmon filets, not steaks. I somehow had it in my head that there were several recipes that used salmon, and so was disappointed to find that this was the only one that I was going to knock out, despite now having a few pounds of salmon.

11-4: Calzone with Seafood

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses February 25, 2016July 7, 2020all-purpose flour, calzone, caramelized, cheese, crab, diced, dinner, dough, dried herbs, egg-free, fairly easy, fairly expensive, garlic, Italian, kneaded, krab, lunch, melted, minced, Mozzarella, mussels, olive oil, oregano, pared, pizza, proofed, salt, sautéed, seafood, shellfish, shrimp, stuffed, untested, vegetables, yeast, yellow onions

Here’s one from the Fish & Seafood chapter, which I haven’t delved into for awhile. 11-4: Calzone with Seafood sounds rather strange on paper, and was in fact strange in reality. If you’re picturing a pizza-like calzone with tomato sauce…think again.

If you’ve come here from a search engine looking for a good seafood calzone recipe (which apparently a lot of you do), here’s the TL;DR–the crust and overall cooking method are decent on this recipe, but be prepared to come up with your own fillings. Oh, and if you’re wondering what the heck this site is, read this.

They’ll mention later that the dough is really what they want you to get out of this recipe–the filling is a variable. Knowing that now (after I followed their suggestions), I would have definitely made some adjustments.

7-9: Hunter’s-Style Pork Chops

Jamie Martin Group 07: Pork, Section 2: Main Courses February 25, 2016June 19, 2020black pepper, butter, chervil, chicken bouillon, chicken broth, cornstarch, dinner, egg-free, fairly easy, fairly inexpensive, gluten-free, melted, mushrooms, parsley, pork, pork chops, salt, sautéed, seared, sour cream, tarragon, tomatoes, untested, vegetables, white wine, yellow onions

Back when I made 7-55: Sunday Pork Stew, I had mentioned that I was intending on making a different recipe, but that I didn’t have the mushrooms to make it. This recipe, 7-9: Hunter’s-Style Pork Chops, was the recipe I was intending to make.

EDIT: This seems to be a popular recipe–it wasn’t one of my favorites, but I hope you enjoy! If you want to know more about this site/me, read this. Thanks for visiting!

“Hunter’s-style pork chops” seems to be a thing, although I’ve never heard of it before this book. Most recipes out there cite it as a “comfort food”, although if they’re already using the word “bland” in and around the recipe (see the second line above on the card), don’t expect anything avant garde.

12-13: Tortellini in Creamy Sauce

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses February 16, 2016July 27, 2020al dente, bacon, basil, black pepper, boiled, cheese, creamy, dinner, easy, garlic, inexpensive, lunch, mushrooms, nutmeg, pasta/noodles, salt, sautéed, sweet peas, tortellini, untested, vegetarian, whipping cream

I like tortellini. I like creamy sauce. I didn’t really like this take on those items, 12-13: Tortellini in Creamy Sauce.

This creamy sauce needed a LOT of help in the flavor and texture department, and that shouldn’t be the case for the biggest component of the dish. I did use cheese tortellini instead of meat ones, but even then, it was the sauce that needed the most help.

9-12: Shepherd’s Pie

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses February 2, 2016July 5, 2020apple cider vinegar, bay leaves, boiled, butter, Cheddar, cheese, dinner, egg-free, fairly easy, garlic, gluten-free, ground beef, ground meat, half-and-half, Hutton house, inexpensive, mashed potatoes, nutmeg, paprika, pared, parsley, potatoes, red bell peppers, revisited, salt, sautéed, Swiss, vinegar, yellow onions

Here’s one with my mom’s writing on it. 9-12: Shepherd’s Pie promises to be a new take on an old classic and I had a LOT of potatoes to get rid of. Don’t buy a 20-lb bag of potatoes from Costco because it’s “such a good deal”.

I can’t say I’m particularly a fan of shepherd’s pie, but I had all the ingredients and a lot of potatoes to burn up. It stores/freezes well, and this version uses red peppers and beef instead of carrots/peas/corn and lamb (that’s why it’s shepherd’s pie–because of the sheep/lamb). 🐑

3-14: Creamy Corn Chowder

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters January 28, 2016March 14, 2020all-purpose flour, black pepper, boiled, butter, carrots, celery, chowder, corn, creamy, dinner, easy, egg-free, grated, half-and-half, herbs and spices, inexpensive, lunch, melted, milk, mirepoix, purée, roux, salt, sautéed, simmered, soups, summer, thyme, Tyler Florence, untested, vegetarian, yellow onions

Corn is more of a summer thing, but the recipe for 3-14: Creamy Corn Chowder calls for fresh, canned, or frozen corn, so you can have it anytime you have a hankering for corn chowder. I’m not personally a huge fan of corn chowders, but I know a lot of people are, and my in-house reviewer claimed to like it, so it comes recommended.

I’ve made a variation on Tyler Florence’s corn chowder at my current job, which was also a hit. Both call for thyme, but Simply Delicious chooses to bulk with mirepoix vegetables & milk rather than potatoes, roux, & heavy cream like Tyler Florence. Another example of the lean/health-conscious 80s.

12-8: Penne with Broccoli

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses January 26, 2016July 27, 2020all-purpose flour, basil, blanched, boiled, broccoli, butter, Cheddar, cheese sauce, dinner, easy, inexpensive, lunch, milk, mushrooms, oregano, pared, Parmesan, pasta/noodles, penne, roux, salt, sautéed, untested, vegetable oil, vegetables, vegetarian, yellow onions

As you’ve probably figured out, I don’t always write these immediately after I’ve cooked the dish. I usually remember a lot about them though, and I make a lot of mental notes as I go, especially now that I’ve done 80+ of these at this point.

I don’t remember a damned thing about 12-8: Penne with Broccoli. I’m pretty sure the only thing I remember was that it was pretty unmemorable.

My guess is it’s one of those one-pan-skillet-easy-weeknight-dinner kind of things that gets you to eat vegetables by covering them in cheese and noodles. Not that that’s bad, but it’s nothing new.

5-11: Country Omelette

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters January 17, 2016October 14, 2020bacon, black pepper, breakfast, butter, carrots, cast-iron, cheese, cooked chicken, diced, dinner, easy, eggs, French, green bell peppers, ground meat, ham, inexpensive, lunch, omelette, parsley, potatoes, red bell peppers, salt, sausage, sautéed, untested, yellow onions

This is another backlogged one from November 2015 like 14-12: Bread Pudding with Rum Sauce. You’ve probably already seen the results of 5-11: Country Omelette, but I maintain that I CAN make a good omelette–this was just not one of them.

Country omelettes are a thing, usually referred to country French omelettes. As is my problem a lot of times, I had pan difficulties which led to this one not turning out well. Maybe it’s time to do some pan shopping.