Swiss – Page 2 – Simply Delicious: The Cookbook Project

5-39: Asparagus-Clam Quiche

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 19, 2016October 14, 2020all-purpose flour, asparagus, bacon, black pepper, blanched, boiled, breakfast, cheese, clams, dinner, dried herbs, eggs, fairly easy, fairly inexpensive, granulated sugar, half-and-half, herbs and spices, lemon juice, lemons, lunch, minced, paprika, pie crust, quiches, salt, sautéed, seafood, shortening, shredded, simmered, spring, Swiss, thyme, untested, vegetables, yellow onions

Since there’s been a lot of asparagus around lately, I’ve been trying to get through as many asparagus-related Simply Delicious recipes as I can. 5-39: Asparagus-Clam Quiche doesn’t sound particularly exciting or palatable, but it involves our featured ingredient and we have to cover them all, so onward we go.

Quiche is not a foreign concept for Simply Delicious–check out 5-1: Mushroom & Cheese Pie, 5-7: Quiche Lorraine, or 5-23: Cheese Pie with Tomatoes for a few different takes on the dish.

19-14: Cheese & Other Dairy Products

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School April 7, 2016October 18, 2020blue cheese, Brie, butter, buttermilk, Cheddar, cheese, coconut milk, cooking school, cottage cheese, cream cheese, crème fraîche, goat cheese, Gorgonzola, half-and-half, Jarlsberg, milk, Parmesan, party food, sour cream, sweet butter, Swiss, whipping cream, yogurt

As I said in a previous Cooking School installment (19-13: Cooking with Cheese), cheese is a really big part of Simply Delicious, and other dairy products factor in heavily as well. Today we see a lot more alternatives to traditional dairy (coconut milk, tofu, etc.) which is probably good given environmental and ethical concerns related to commercial dairy & meat production. However, it’s important to understand the original ingredient if we hope to find workable alternatives.

Not much more to add to what they’ve written here, but after the jump we’ll take a look at some common culinary dairy ingredients (check out 19-13: Cooking with Cheese for some recipes using specific types of cheeses) and I’ll link you to some recipes that use those ingredients.

19-13: Cooking with Cheese

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School March 5, 2016October 18, 2020blue cheese, Brie, cheese, cooking school, cottage cheese, Feta, French, goat cheese, Gorgonzola, Greek, how-to, Italian, Jarlsberg, Parmesan, Swiss

There’s a lot of recipes in Simply Delicious that use cheese–all different types. While by no means an exhaustive list, 19-13: Cooking with Cheese goes over a few different types that you’ll probably encounter in your own culinary adventures. This is part of the last section of the book, a Cooking School compendium of basic culinary reference material.

Cheese might not be a big part of your diet, but it’s always been a big part of mine (for better or worse–what can I say, my maternal grandparents were Swedish and French and lived in the Midwest USA). After the jump, read more about some common types of cooking cheese.

4-6: Rösti

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters February 13, 2016October 6, 2020breakfast, butter, cast-iron, Cheddar, cheese, chives, crispy, dinner, egg-free, fairly easy, gluten-free, grated, green onions, inexpensive, leeks, lunch, nutmeg, pan-fried, pared, parsley, potato pancakes, potatoes, salt, shredded, Swiss, thyme, untested, vegetarian, yellow onions

Here’s one I’ve been meaning to make for a while. As I mentioned in 9-12: Shepherd’s Pie and 6-30: Scottish Chicken Casserole, I had too many potatoes after a Costco shopping trip, so I’ve been burning off potato recipes.

Potato pancakes have been done before, along with a zucchini version as well. So what’s different about this one? For one, this one features an umlaut. 😉

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). 🐑

5-23: Cheese Pie with Tomatoes

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters September 11, 2015October 14, 2020all-purpose flour, American, American South, bacon, baking powder, black pepper, breakfast, brushed, butter, Cheddar, cheese, chilled, chives, cut in, dinner, dough, dried herbs, egg wash, egg whites, eggs, fairly easy, filling, heirloom tomatoes, herbs and spices, inexpensive, layers, lunch, milk, pie crust, pies, quiches, salt, sautéed, sliced, Swiss, thyme, tomatoes, untested

5-23: Cheese Pie with Tomatoes comes with a bit of a story. About 10 years ago, I spent a week in Chattanooga, Tennessee with my college friend/roommate and his family. His aunt (who was hosting us) attempted to teach me some of her Southern-style recipes while we were there, and one of them was something called “tomato pie”.

Her tomato pie involved a pie crust, tomatoes, a JAR of Hellmann’s (it was the South), and a whole bag of shredded cheese. This one is slightly less heart-attack-inducing.

4-12: Cheesy Sliced Baked Potatoes

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters September 11, 2015October 6, 2020baked potatoes, bread crumbs, brushed, butter, Cheddar, cheese, crispy, dinner, dried herbs, easy, egg-free, garlic, herbs and spices, inexpensive, lunch, marjoram, melted, paprika, party food, potatoes, rosemary, salt, shredded, side dish, sliced, Swiss, thyme, twice-baked, untested, vegetables, vegetarian, white bread

Here’s a yummy take on baked potatoes. These have been done before, but I’ve seen them referred to as hasselback potatoes.

Most of the hasselback potato recipes you’ll find don’t have cheese on top, so props to Simply Delicious for thinking outside the potato box. Or bag, as it were.

5-15: Cheese Sticks

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters August 14, 2015October 14, 2020all-purpose flour, anise, appetizers, butter, cayenne pepper, Cheddar, cheese, coarse salt, cookie press, creamed, cumin, egg-free, fairly hard, hors d'oeuvres, inexpensive, lunch, paprika, parchment paper, Parmesan, pastry bag, poppy seeds, sesame seeds, Silpat, snacks, sticks, Swiss, untested, vegetarian

The other recipe I cooked before I took an extended break (the first being 3-2: New England Clam Chowder) would be these Cheese Sticks. I think this was one of those “burn off leftover ingredients” recipes.

Think of these Cheese Sticks as kind of like big Cheetos. This recipe is Card #15 in Subgroup #5 (Eggs & Cheese), found in Book 1.

7-2: Pork Chops with Tomatoes

Jamie Martin Group 07: Pork, Section 2: Main Courses May 29, 2014June 19, 2020black pepper, blanched, broiled, butter, Cheddar, cheese, cilantro, deglazed, dinner, dried herbs, egg-free, fairly easy, fairly inexpensive, gluten-free, green beans, green onions, Italian parsley, marjoram, pan-fried, pork, pork chops, salt, seared, snipped, string beans, Swiss, tomatoes, untested, vegetables

Okay. This one sounds weird. It looks weird too. But you know what? It actually worked out okay. I had some green beans from the CSA box that desperately needed to be used, so here’s what we did with them.

Pork chops + tomatoes + green beans + sliced cheese sounds odd. Book 1, Group 2 (Main Courses), Subgroup 7 (Pork) gives us 7-2: Pork Chops with Tomatoes. I had pasta and salad ready on the stand-by in case this went south, but luckily I didn’t need them.

5-7: Quiche Lorraine

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 23, 2014April 29, 20201970s, all-purpose flour, black pepper, butter, Cheddar, cheese, chicken fat, chilled, cut in, diced, dinner, dough, dried herbs, eggs, fairly hard, fairly inexpensive, filling, French, grated, green onions, ham, herbs and spices, housewarming party, Hutton house, Jarlsberg, leeks, lunch, paprika, pie crust, quiche lorraine, quiches, rendered, revisited, salt, sautéed, smoked ham, Swiss, tart pan, Tarzana apt, whipping cream

This was supposed to be 5-24: Meat-Filled Crêpes, but ingredient shortages persist. A trip to the market tomorrow should resolve it, but for now, we’ll have to make do with an old classic, 5-7: Quiche Lorraine.

This one I have made in the past, several times. Two past memorable occasions:

– When my boyfriend (now husband) and I officially moved into our first apartment together a few years ago, we threw a 1970s-themed housewarming party. This along with another quiche, some rumaki, fondue, and other 1970s goodness made up the menu.

– When I was in 7th grade, I had to do some sort of project on France/French culture in my English class (I have no idea why). My project partner and I made this recipe at her house and also bought a Celine Dion CD (where she sings in French) to play while the class ate our quiche. I think her mom returned the CD to Target the next day. That was our lazy, late-90s attempt at French culture. 🇫🇷