strained – Page 2 – Simply Delicious: The Cookbook Project

11-1: Steamed Halibut with Vermouth

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses January 18, 2018July 6, 2020blender, butter, creamy, crème fraîche, dinner, dry vermouth, easy, egg-free, fairly expensive, fish, fish bouillon, fish filets, flaked, food processor, frozen, garnish, gluten-free, green bell peppers, halibut, lemon pepper, liquor, melted, red bell peppers, salmon, salt, seafood, seafood steak, sour cream, steamed, strained, sweet peas, tomatoes, untested, vegetables, white pepper, white wine

I had mentioned in 11-5: Lemon Pepper Scallops that we had a plan to cook more of the Fish/Seafood and Beef recipes since we had already gone through a good portion of the Chicken/Poultry, Pork, and Ground Meat/Sausage ones. Summer got busy, and not as many of those recipes got made as I had intended. I made 11-1: Steamed Halibut with Vermouth during those summer months but I never wrote about it until now (while I clear out the queue).

I’ll agree with the method of cooking being excellent: the fish component came out great. I’m not a huge pea or vermouth fan so the sauce was probably not one I would repeat, but it was a well-done sauce otherwise. Technique-wise I feel like it’s definitely one of Simply Delicious‘ stronger offerings–if you’re really into 1980s-style food.

18-15: Basic Kitchen Utensils

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School June 10, 2017September 30, 2020carved, china caps, chopped, colanders, cooking school, cored, cutting board, grated, how-to, juiced, juicer, measuring cups, measuring spoons, melon baller, purée, sieves, strained, strainers, whipped, zested

Doing a bit of housekeeping…here’s one that’s been sitting in my draft queue since around Christmas. 18-19: Basic Kitchen Utensils covers exactly what it says–basic tools even novice cooks should have in their kitchen. This is part of Cooking School, the back segment of Simply Delicious that covers basic techniques, ingredients, and recipes for all levels of aspiring chefs.

After the jump, I’ll show you what I’ve got in my own kitchen (similar to how I covered 18-3: Good Kitchen Knives and 18-6: Basic Pots and Pans). None of it’s super fancy, but it gets the job done.

7-18: Pork Tenderloin in Wine Sauce

Adam Martin Group 07: Pork, Section 2: Main Courses December 24, 2016October 16, 2020all-purpose flour, allspice, black pepper, butter, Christmas Eve, creamy, crushed, deglazed, dinner, dried spices, egg-free, fairly easy, fairly expensive, gravy, half-and-half, herbs and spices, juniper, marinated, pan-fried, pork, pork tenderloin, port wine, red wine, roux, salt, sautéed, sherry, strained, tenderized, untested, whipping cream, winter

Marinade is a “sauce, typically made of oil, vinegar, spices, and herbs, in which meat, fish, or other food is soaked before cooking in order to flavor or soften it”. Port wine is not an ingredient I normally keep in the house, but I have marinated a pork tenderloin before so 7-18: Pork Tenderloin in Wine Sauce shouldn’t be too much of a challenge.

Meat that soaks in a marinade comes out tender and delicious. Cooking with this method requires more preparation time. Leave the meat in the refrigerator for up to 24 hours for maximum tenderness. The minimum marinating time I recommend is around 1 hour. When I prepared this recipe, I tried to make it in one night, so the meat marinated in the refrigerator for only 2 hours.

3-11: Chicken Rice Soup

Adam Martin Group 03: Soups, Section 1: Appetizers & Starters September 22, 2016October 4, 2020appetizers, boiled, bone-in, chicken, chicken bouillon, chicken broth, dairy-free, deboned, dinner, egg-free, fairly easy, herbs and spices, inexpensive, lemon juice, lemons, long-grain, lunch, mint, rice, salt, sliced, soups, strained, untested, vegetables, yellow onions

I can’t count how many different chicken soups I’ve had in my life, but 3-11: Chicken Rice Soup is the latest version I’ve made from Simply Delicious. For this dish, I picked my own lemons and fresh mint from the garden so this dish had extra meaning to me. 🍋🌿

I’ve enjoyed a lot of chicken noodle soups, but chicken rice soup is a different experience.