whipping cream – Page 4 – Simply Delicious: The Cookbook Project

12-21: Luxury Rice with Shrimp

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses May 4, 2020July 2, 2020asparagus, bay shrimp, butter, casserole, cooked shrimp, crab, curry powder, dinner, easy, egg whites, fairly expensive, folded, gluten-free, krab, long-grain, lunch, mayonnaise, meringue, mushrooms, peeled, rice, sautéed, seafood, shellfish, shrimp, stiff peaks, untested, vegetable bouillon, vegetable broth, whipped, whipping cream

When I made 11-9: Fried Jumbo Shrimp, I decided to try to knock out a bunch of recipes at once, thinking I could just buy a few pounds of shrimp and save myself multiple trips to the store. One of the other shrimp recipes I made was this one, 12-21: Luxury Rice with Shrimp.

One of the glaring problems with this theory is that shrimp goes bad QUICKLY, and unless you want to cook/eat a ton of shrimp all at once, you might not end up using all of it in time.

This is what happened to me, and I ended up having to toss a bunch of the shrimp (which was on sale–BIG red flag) before I could even use it and buy more (not on sale this time 💰💰). So much for trying to reduce my environmental and financial impact.

Consider that before you attempt my idea. Also, make sure the recipe is worth it–this one was not even worth rebuying the shrimp, in my opinion.

12-28: Tri-Color Risotto

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses February 26, 2020February 26, 2020beef bouillon, beef broth, blanched, boiled, Cheddar, cheese, chopped, easy, fairly inexpensive, green bell peppers, grind, long-grain, olive oil, peeled, pine nuts, red bell peppers, rice, risotto, saffron, salt, sautéed, shallots, shredded, untested, whipping cream, white wine, yellow bell peppers, yellow onions

If you haven’t figured it out by now, there’s a bit of a lag between when I make these recipes and when I actually post about them. It helps me to reread the recipe to figure out what I’m doing in a lot of these photos. While rereading the recipe for 12-28: Tri-Color Risotto, I realized I didn’t even make it right.

That’s my first explanation for what happened here. My second is that I don’t like cooking rice in a pan–I’m spoiled by rice cookers.

My third is that this isn’t risotto–it’s pilaf.

14-22: Strawberry-Peach Cobbler

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods February 25, 2020February 26, 20204th of July, à la mode, apples, baking powder, biscuit cutters, biscuits, butter, cobbler, cookie cutters, cored, dessert, dough, fairly easy, fairly inexpensive, filling, fruit, gift ideas, granulated sugar, hot desserts, hulled, nectarines, party food, pastry, peaches, peeled, salt, sliced, strawberries, summer, untested, vegetarian, whipping cream

Finally, we’ve reached the first recipe (for this project) made in my new (to you) kitchen: 14-22: Strawberry-Peach Cobbler. It was summer and 4th of July, so something with fruit that goes well with ice cream was bound to be a hit.

Speaking of 4th of July, I made 2-37: Chicken-Salami-Rice Salad for a party that I attended with a guy that I had just started dating. 10 years later, this is the first recipe I cooked in my very first house, that I bought with that same guy (who I ended up marrying not long after I made that first recipe).

Told you this book has some memories.

15-23: Kiwi Mousse in Chocolate Cups

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods February 17, 2020February 17, 2020almonds, baking cups, brushed, butter, chilled, chocolate, chocolate chips, chocolate cups, chopped, cold desserts, dark chocolate, dessert, double boiler, egg-free, fairly easy, fairly expensive, filling, frozen, garnish, gluten-free, kiwis, MD2019, melted, Mother's Day, mousse, nuts, powdered sugar, sliced, strawberries, toasted, untested, vegetarian, whipped, whipping cream

15-23: Kiwi Mousse in Chocolate Cups is the final recipe from last year’s Mother’s Day (MD2019) AND the final recipe from this kitchen, which was the backdrop for this project for 5 of its 6 years (at the time of this writing) of existence. I made this in tandem with 15-10: Frozen Raspberry Desserts, since they both make use of chocolate cups and frozen fillings.

These ones didn’t turn out quite as well as their raspberry counterparts, but they made a nice contrast and provided some variety. Along with these two chocolate cup desserts, I also made 15-17: Summery Cantaloupe as part of my dessert offerings for Mother’s Day.

15-10: Frozen Raspberry Desserts

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods January 14, 2020February 17, 2020baking cups, blender, brushed, cherry liqueur, chilled, chocolate, chocolate cups, cold desserts, dessert, double boiler, easy, egg whites, eggs, fairly expensive, food processor, frozen, gluten-free, granulated sugar, MD2019, melted, Mother's Day, raspberries, stiff peaks, vegetarian, whipped, whipping cream

I’ve finally caught up to Mother’s Day…2019. I made 15-10: Frozen Raspberry Desserts along with a few other desserts from Simply Delicious, which has essentially become a tradition at this point. Considering I got these books from my mother, she has no one to blame but herself.

Mother’s Day is a bit ahead of summertime, but the fruit is usually already out and plentiful by then. The hardest part of making these desserts is the chocolate cups, which I also used for 1 5 -23: Kiwi Mousse with Chocolate Cups. If I have to go through the trouble of making them, I’m getting as much bang for my buck as possible.

16-45: Raspberry Tartlettes

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods December 1, 2019October 29, 2020all-purpose flour, almond paste, at work, baking cups, blackberries, blueberries, boysenberries, butter, cut in, dessert, dough, egg yolks, eggs, fairly easy, fairly expensive, food processor, fruit, garnish, gluten-free, Grand Marnier, grated, liqueur, mint, nuts, party food, pastry, pastry cups, pie crust, powdered sugar, raspberries, Silpat, snacks, strawberries, tart, tart pan, tartlette, untested, vanilla extract, vegetarian, whipping cream

I’ve used this project as an excuse to make dishes to share at work before. This time, I made 16-45: Raspberry Tartlettes for a quarterly staff meeting. I had a colleague that was interested in trying vegan recipes and another that required gluten-free dishes, so I tried to incorporate both in this attempt.

I had originally bought tartlette tins for 5-20: Golden Cheese Tartlettes, and I’m just glad I’ve finally found another use for them. There’s also 16-9: Raspberry Tart, if you’re looking for something a bit larger, but in the same ballpark.

Did you notice that there already was a #45 for Group 16? 16-45: Colonial Apple Cake is also 16-45. Good job, Simply Delicious. 🙄

15-26: Strawberry Pastries

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods November 11, 2019July 30, 2020chilled, cold desserts, custard, dessert, dough, dusted, Easter, egg yolks, eggs, fairly expensive, fairly hard, fruit, granulated sugar, half-and-half, pastry, powdered sugar, puff pastry, sifted, Silpat, sliced, spring, strawberries, summer, untested, vanilla bean, vegetarian, wax paper, whipped, whipping cream

Still working my way through the backlog–we’re up to Easter with 15-26: Strawberry Pastries. Strawberries start to creep up everywhere in the springtime, and this dessert dish is a pretty classic use of them. 🍓

This recipe suggests using vanilla custard, but I’ve seen other similar recipes use fillings like Bavarian cream or crème fraîche. This is essentially a fancier version of strawberry shortcake (which often uses whipped cream), so I suppose it’s all dependent on how heavy or light you’d like to go with it. 🍰

16-33: Crispy Almond Cake

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods February 20, 2019October 29, 2020all-purpose flour, almonds, American, at work, butter, cakes, chilled, crispy, dessert, dough, eggs, fairly easy, fairly expensive, filling, food processor, garnish, gift ideas, granulated sugar, honey, light corn syrup, melted, party food, peeled, pie crust, Silpat, sliced, springform pan, strawberries, tart, tart pan, untested, vegetarian, whipping cream

I made 16-33: Crispy Almond Cake last September to pair with 16-26: Elegant Almond Cake as a breakfast treat for my work colleagues. This one was the less fancy of the two, but still went extremely well with some coffee on a Wednesday morning.

This title card blurb mentions that versions of this almond cake can be found all over the United States–Google doesn’t seem to want to confirm that claim for me. Searching almond cake results in several iterations of a Spanish flourless almond cake influenced by the Jewish tradition of Passover. Interesting, but none of them look like this recipe.

A search for almond tart (see 16-26: Elegant Almond Cake for my argument that these two dishes are tarts, not cakes as Simply Delicious claims) comes much closer–here’s a very similar version (with video!) from Martha Stewart herself.

15-29: Raspberry-Lemon Parfait

Adam Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods February 15, 2019October 29, 2020chilled, cold desserts, creamed, creamy, crème fraîche, dessert, egg yolks, eggs, fairly easy, fairly expensive, folded, frozen, garnish, gluten-free, granulated sugar, grated, layers, lemon juice, lemon peel, lemons, loaf pan, mashed, mason jars, meringue, parfaits, party food, purée, raspberries, sliced, sour cream, summer, untested, vegetarian, whipped, whipping cream, zested

A nice, cool parfait is the perfect dish for summertime. Raspberry and lemon are two of my favorite flavors and they blend together nicely to create this creamy dessert. My version of 15-29: Raspberry-Lemon Parfait will look much different from what you see here, but it is equally as delicious even though it is lactose-free.

The set designer and photographer did a particularly good job of staging the photo for this recipe card. The fresh raspberries and lemon rind really add a nice pop of color. The choice of tablecloth, wine, grapes, and flowers each provide a nice contrast to the yellow and white creamy colors of the dish and the parfait itself.

Editor’s note: This entry was written last summer, but didn’t get posted until now.

14-19: Old-Fashioned Apple Meringue

Adam Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods November 23, 2018October 28, 2020almond paste, apples, cored, dairy-free, dessert, dollop, easy, egg whites, eggs, fruit, gluten-free, granulated sugar, grated, hot desserts, inexpensive, lemon juice, lemons, meringue, old-fashioned, peeled, pies, sliced, stiff peaks, untested, vegetarian, whipping cream

The editors of Simply Delicious love to write a common type of recipe that includes the act of putting meringue on top of a fruit filled pie. 14-19: Old-Fashioned Apple Meringue is a mistake with all but the classic lemon custard version of a meringue pie. Apple and cherry do not carry a meringue the same way in my opinion.

The meringue clouds in the example photo would probably have been the ideal presentation method, however, my meringue came out runny so it didn’t clump very well. I was lucky that it cooked to a hard crust.