zested – Page 4 – Simply Delicious: The Cookbook Project

7-34: Grilled Pork Slices with Garlic

Jamie Martin Group 07: Pork, Section 2: Main Courses March 30, 2016June 18, 2020barbecue, beef bouillon, beef broth, black pepper, blanched, boneless, broiled, canola oil, deglazed, dinner, easy, egg-free, fairly inexpensive, garlic, gluten-free, grated, grilled, lemons, lunch, melted, olive oil, party food, pork, pork loin, salt, sautéed, untested, vegetable oil, zested

Since the last entry was a garlic & beef entry (8-20: Juicy Steak with Garlic Topping), here’s another garlic recipe for you, this time with pork: 7-34: Grilled Pork Slices with Garlic. I used a cast-iron grill pan for this, but you could use a BBQ or even just do a pan-sear if that’s what you’ve got.

This is some serious garlic game–whole cloves, in fact. But they’re right–blanching them does make them pretty mild and yummy. If you’re willing to risk some garlic breath, this recipe is a pretty decent one to check out.

14-12: Bread Pudding with Rum Sauce

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods January 15, 2016July 30, 2020breads, butter, cinnamon, coconut, coconut milk, coconut oil, dessert, egg yolks, eggs, fairly easy, fairly inexpensive, fall, granulated sugar, grated, hot desserts, liquor, melted, milk, mounted, nutmeg, orange juice, powdered sugar, pudding, raisins, rum, untested, vanilla extract, vegetarian, white bread, zested

Happy New Year! For 2016, I decided to start the year off making something happen that I’ve been intending to do for a while: migrate this blog to its own site and off of Tumblr. I’m still going to crosspost to Tumblr, but all new entries will be natively posted here on simplydeliciouscookbook.com.

My first entry of 2016 and on my new site will also introduce a new category: Hot Desserts. This recipe is 14-12: Bread Pudding with Rum Sauce, and these pictures are actually from Thanksgiving 2015. It took me a while to get back to this one after the holiday baking extravaganza in December.

I made this as my Thanksgiving dessert contribution–both my dad and husband LOVE bread pudding. This one came out a bit strange, but that’s mostly due to poor pan choice.

17-67: Coconut Crescents

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods December 25, 2015November 8, 2020all-purpose flour, baked goods, breakfast, butter, Christmas, coconut, cookie cutters, cookies, crescents, dessert, dough, eggs, fairly easy, filling, gift ideas, granulated sugar, grated, holiday baking, inexpensive, kneaded, lemons, melted, milk, oranges, pastry, powdered sugar, proofed, salt, snacks, untested, vegetarian, XMAS 15, yeast, zested

Merry Christmas! 🌲 Or if it’s not Christmas when you’re reading this, hope you’re having a nice day. 😃 The final component of my holiday assortment this year was 17-67: Coconut Crescents, and since they turned out somewhat nicely (unlike some of the other components), I thought it best to end this holiday baking burst on a high note.

I included these in my assortment to vary some texture (not all cookies) and to make at least one that used a yeast dough. These can be really versatile–just swap coconut for something else like a strawberry filling or sprinkle something like brown sugar on top.

17-43: Orange Date Quick Bread

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods December 21, 2015September 21, 2020all-purpose flour, baked goods, baking powder, baking soda, breads, breakfast, butter, Christmas, creamed, dates, dessert, easy, eggs, fairly inexpensive, gift ideas, granulated sugar, grated, holiday baking, loaf pan, muffins, nuts, orange juice, oranges, quick breads, snacks, untested, vegetarian, walnuts, winter, XMAS 15, zested

I’ve made quick bread from Simply Delicious before (17-51: Three Palms Quick Bread) and it turned out well–this recipe is no exception. 17-43: Orange Date Quick Bread is part of my big batch of assorted baked goods that I made as gifts for people this year–you can find the others linked at the end of this entry.

I chose to include this recipe in my holiday gifts this year because I wanted to include some different textures, flavors, and shapes, as well as reflecting the abundance of citrus fruit during winter in California. 🍊

18-18b: Cooking Glossary IIb

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School November 18, 2015October 18, 2020cooking class, cooking glossary, cooking school, how-to, shredded, sifted, simmered, skewered, slit, snipped, steam-baked, steamed, steeped, stir-fry, tender-crisp, tenderized, toasted, tossed, trussed, whipped, zested

As I mentioned in the first two installments of this Cooking School mini-series (18-17: Cooking Glossary I and 18-18a: Cooking Glossary IIa), knowing how to decipher and execute what the recipe is asking you to do is an important part of being able to cook. 👩‍🍳

UPDATE 2/5/2017: Went back and updated a few of these–mostly adding to where I’ve done more recipes since the last time I wrote. Edited and fixed some of the pictures that didn’t transfer well from the initial Tumblr migration. Carry on.

In this final portion of the Cooking Glossary series, I’ll give you even MORE recipes that I’ve covered so far in this Simply Delicious Cookbook Project, and for those that I don’t have an example, I’ll update it just as soon as I do.

16-47: Orange-Almond Pie

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods October 11, 2014November 6, 2020all-purpose flour, almond meal, almonds, baked goods, baking powder, brushed, butter, chilled, cornstarch, creamed, dessert, dough, egg wash, eggs, fairly easy, fairly expensive, filling, flute, gift ideas, granulated sugar, grated, jam/jelly/preserves, marmalade, milk, oranges, pastry, pie crust, pies, stand mixer, untested, vegetarian, zested

It’s feeling a bit unbalanced around here–we need more from the back of the book. Here’s one from a brand new group: Pies & Cakes. Just in time for the cooler weather, we have 16-47: Orange-Almond Pie.

This came out really well: it tasted great, and you can make it in a toaster oven!

3-1: Sweet Potato Vichyssoise

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters April 22, 2014March 14, 2020American, appetizers, autumn, blender, butter, celery, celery root, chicken bouillon, chicken broth, chilled, coconut milk, dinner, easy, egg-free, fall, food processor, French, Glendale apt, gluten-free, grated, half-and-half, inexpensive, lime juice, limes, lunch, melted, nuts, pared, peanuts, peeled, purée, salt, sautéed, simmered, soups, sweet potatoes, tender-crisp, Thanksgiving, untested, vegan, vegetable bouillon, vegetable broth, vegetarian, white wine, yams, yellow onions, zested

Soup is technically easy to make, but can still quickly go wrong. Our CSA box came with 2 lbs. of white sweet potatoes this week, and it was time for something else besides sweet potato fries. The trusty interwebs told me that white sweet potatoes were pretty similar to regular ones, so I thought I’d give 3-1: Sweet Potato Vichyssoise a whirl.

Vichyssoise is originally a French-American creation. This version is definitely more of an autumn/Thanksgiving-type of flavor, but it was still easy to make and pretty good. Obviously the recipe card depicts the use of an orange sweet potato, but white sweet potatoes work pretty well also.

Soup’s on!