vegetarian – Simply Delicious: The Cookbook Project

5-3: Cheese Fondue

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 16, 2025April 15, 20251970s, appetizers, asparagus, black pepper, blanched, brandy, broccoli, celery, cheese, cheese sauce, cornstarch, cubed, diced, dinner, dips, egg-free, Emmental, fairly easy, fairly expensive, fondue, garlic, grated, green bell peppers, Gruyère, hors d'oeuvres, Jarlsberg, kirsch, liquor, melted, mushrooms, nutmeg, party food, red bell peppers, slurry, steamed, Swiss, tender-crisp, untested, vegetables, vegetarian, white bread, white wine

Hello! In case you were in the mood for more fondue after 14-1: Chocolate Fondue, here’s your opportunity.

5-3: Cheese Fondue is the last new recipe I have for Group 5, and is a NEW BOOK recipe (hence why it’s being covered last). I also got to use my mini electric fondue pot again, which is exciting.

Did you know there are actually 4 types of fondue? We’ve covered chocolate and now cheese, but not yet oil or broth.

Someday I’ll figure out how to cover 7-15: Pork Fondue (since I don’t eat meat), but I don’t see any broth fondue recipes in what I’ve got left, so we may never get all 4 varieties. Simply Delicious wasn’t hip on hot pot, evidently.

Also, happy 11th birthday to this beast of a project.

19-2: Lettuce Varieties II

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School April 2, 2025April 2, 2025Belgian endive, bok choy, chicory lettuce, Chinese cabbage, cooking school, field greens, ingredients, lettuce, Lollo Rosso, mâche, radicchio, Romaine lettuce, salads, spinach, vegan, vegetables, vegetarian

This one is killing me, I cannot think of how to write even more about lettuce than I did in 19-1: Lettuce Varieties I.

So, here is 19-2: Lettuce Varieties II, for you to skim/ignore (because no one cares about lettuce) and me to finally get out of my queue–it’s been in there since 2022.

As usual, we’ll talk about some recipes that use these types of lettuce behind the jump. You’ll also get 3 MORE types of lettuce after that, because there’s also the back of the card!

Yay?

16-6: Tosca Cake

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods March 30, 2025March 30, 2025all-purpose flour, almond extract, almonds, baked goods, boiled, breakfast, brunch, butter, cake pan, cakes, chopped, creamed, dessert, Easter, eggs, fairly easy, fairly inexpensive, flavorings, glazed, granulated sugar, melted, milk, Mother's Day, nuts, party food, pecans, peeled, Scandinavian, sliced, spring, stand mixer, Swedish, toffee, untested, vanilla extract, vegetarian, walnuts

Happy Sunday! Spring has sprung here, so I present to you a lovely, light cake option, 16-6: Tosca Cake. They even used tulips in the picture!

Tosca cake (or toscakaka) is a well-known thing, essentially a Swedish almond cake. There’s a million other recipes out there for it, but we’re here to talk about this one, so let’s do that.

Lots of brunch occasions in the springtime…this could be a great dish to bring with you or to serve at your own table if you have any upcoming plans. You can even play with flavor extracts if you want to give it that extra something.

14-1: Chocolate Fondue

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods March 27, 2025March 27, 20251970s, apples, bananas, black cherries, blackberries, blueberries, boysenberries, cherries, cherry liqueur, chilled, chocolate, chopped, cognac, dark chocolate, dessert, easy, egg-free, fairly inexpensive, favorites, fondue, fruit, gluten-free, Grand Marnier, hot desserts, kiwis, liqueur, mangoes, melted, nectarines, orange liqueur, papaya, party food, peaches, pears, peeled, pineapple, plantains, raspberries, raspberry liqueur, semisweet, sliced, strawberries, untested, vegetarian, whipping cream

As promised, I did keep up at least for another week–here’s this week’s dessert, 14-1: Chocolate Fondue.

Alas, there was no party to serve it at–it was a random Thursday (tonight actually) and just the two of us. But with a mini electric fondue pot and a pre-prepared fruit bowl from the market, any day can be fondue day. This, my friends, is the future.

3-12: Springtime Vegetable Soup

Adam Martin Group 03: Soups, Section 1: Appetizers & Starters March 12, 2025March 12, 2025asparagus, black pepper, blanched, boiled, carrots, cauliflower, chicken bouillon, chicken broth, dinner, egg yolks, eggs, fairly easy, fairly inexpensive, gluten-free, lunch, parsley, peeled, salt, soups, spinach, spring, strained, sweet peas, untested, vegetable bouillon, vegetable broth, vegetables, vegetarian, whipping cream

Editor’s Note: This is part of remediating the backlog–turns out we both had some “spring cleaning” to do.

I know it’s been a while and don’t expect to hear much more. 3-12: Springtime Vegetable Soup was the last recipe I had prepared for this blog project. I took the photos and had them sitting on a hard drive for years. Because we don’t leave fallen soldiers, I’m proud to present this formerly LOST recipe.

I’m as big a fan of vegetable soup as the next guy. Radishes, asparagus, and cauliflower aren’t my favorite, but they all work well together when combined.

19-1: Lettuce Varieties I

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School March 11, 2025April 2, 2025Bibb lettuce, Boston lettuce, chicory lettuce, cooking school, curly endive, iceberg lettuce, ingredients, lettuce, salads, vegan, vegetables, vegetarian

Is anyone excited by lettuce? No? Well, too bad, because I’ve got two of these to get through.

First up: 19-1: Lettuce Varieties I. Simply Delicious knew they had to break this up into multiple installments, because who could handle all this lettuce at once?

This copy sounds like AI garbage long before that was even a thing. In fact, I think the AI sounds better, and I hate AI.

Sigh…I’m having just a hard of a time selling lettuce to you as they are. Let’s just keep moving.

12-12: Pasta Shells with Tomato Sauce

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses March 10, 2025March 18, 2025basil, black pepper, blanched, crushed, crushed tomatoes, dairy-free, dinner, easy, egg-free, food mill, herbs and spices, honey, inexpensive, lunch, new book, olive oil, pasta shells, pasta/noodles, peeled, salt, summer, tomato sauce, tomatoes, vegetarian

*tap tap* Hello? Is this thing still on?

I’m back, and like most times where I take an extended break from this, it’s because I’ve been up to things in my real life. In this instance, it was losing 100+ pounds, which can really impact the food/cooking blog hobby. This is more than just “cooking/food” and “blogging”, so I’m making yet another attempt to resurrect this beast, now almost 11 years old.

I honestly did not cook a thing for this blog in 2024 (and haven’t yet for 2025), so we’re still working off the 2023 backlog…which is dwindling quick. I’ll remedy that soon. For now, here’s one of the last few left–12-12: Pasta Shells with Tomato Sauce.

This is a recipe I had specifically saved to make with homegrown tomatoes and basil from a summer garden. Tomatoes and basil are two of the few things I’ve actually been able to grow in my garden, so it was worth the wait.

16-22: Apricot Swirl Cheesecake

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods July 14, 2024December 26, 2024all-purpose flour, almond meal, almonds, apricots, cheesecake, china caps, Christmas, cold desserts, cream cheese, creamed, dessert, dried fruit, dusted, eggs, fairly easy, fairly expensive, garnish, granulated sugar, grated, grind, jam/jelly/preserves, lemon peel, lemons, marbled, nuts, purée, sieves, simmered, springform pan, strained, strainers, summer, toasted, untested, vegetarian, whipping cream, XMAS 23, zested

In an attempt to finish off last year’s Christmas dishes (XMAS 23) before this year’s Christmas gets here, here’s 16-22: Apricot Swirl Cheesecake. Probably more of a summer recipe, but whatever, cheesecake is good any time of year. I made this together with 16-20: Chocolate Mousse Cake, because you need both a chocolate dessert AND a fruit dessert.

Fun fact: this may look okay-ish in the picture, but trust me, this does not go well. Jump behind the cut for the details (and mistakes).

16-20: Chocolate Mousse Cake

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods July 13, 2024July 13, 2024almond paste, almonds, cake pan, cakes, chilled, china caps, chocolate, Christmas, Cointreau, cold desserts, dessert, double boiler, egg yolks, eggs, fairly easy, fairly expensive, food processor, frozen, fruit sauce, gluten-free, Grand Marnier, granulated sugar, grated, grind, liqueur, mousse, orange liqueur, orange peel, powdered sugar, raspberries, raspberry liqueur, raspberry sauce, semisweet, stiff peaks, vegetarian, wax paper, whipped, whipping cream, XMAS 23, zested

I had high hopes of catching up on this thing in a timely fashion, but let’s face it–we’re all surprised I’m even still updating it all at this point. The 10-year anniversary came and went a few months ago without much (or any) fanfare, but I AM still here–just not as attentive as I used to be. Let’s face it–a LOT has changed over the last 10 years. No plans to completely let it die yet, but I would be lying if I said I hadn’t considered it.

Anyway, here’s 16-20: Chocolate Mousse Cake, which was one of two desserts I served for Christmas 2023 (XMAS 23).

Seemed Christmas-appropriate, plus it’s gluten-free! That doesn’t matter to anyone that’s in this house, but someone out there might care about something like that.

19-4: Exotic Fruits II

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School April 22, 2024April 23, 2024cape gooseberries, cooking school, dried fruit, figs, fruit, fruit juice, fruit salad, fruit sauce, guava, ingredients, mixed fruit, papaya, passion fruit, tamarillo, vegan, vegetarian

A month ago or so, I promised you the sequel to 19-3: Exotic Fruits I, and now I present to you that sequel, 19-4: Exotic Fruits II.

Here’s my standard blurb about Cooking School, and how the back of the book features spotlights on basic recipes, ingredients, and techniques as part of a “cooking school”.

Due to the way Simply Delicious writes these, I’ll cover these ingredients the same way I did in Part I after the jump, along with the ingredients on the back of this card. I’ll warn you now–I don’t have a lot of recipes for these so far, so instead, I’ll suggest some recipes where you could maybe use these ingredients as replacements or additions.

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