Avocados have been a pretty big part of my culinary life up until now, but that’s probably because they’re pretty hard to avoid here in California. However, my experiences are usually closer to some nice fresh guacamole or some avocado toast–1-2: Marinated Stuffed Avocado was relatively new territory for me.
I suppose it’s not unheard of, it’s just not something I think to do. I may try it again, maybe with some different ingredients. Mushrooms are okay, but I much prefer them cooked rather than raw.
Hot Take: Artichokes are the lobster of the vegetable world. 4-14: Stuffed Artichokes represents this well: too much work for too little satisfaction. Peeling the little leaves off the artichoke and harvesting the heart feels a lot like picking apart the carapace of an undersea crustacean.
Stuffing an artichoke with a mushroom stew is a unique way to serve this giant edible thistle flower. These plants don’t grow naturally where I’m from, so my experience with artichokes only came after moving to California. My favorite way to enjoy them is marinated artichoke hearts.
There are few things in this world as good as potatoes and vegetables covered in cheesy breadcrumbs. It’s a popular side dish that you’ve seen many variations of. I really enjoyed 4-36: Golden Potato Medley and the plating that Simply Delicious shows below looks so much better than how my dish came out. I go more for utility than aesthetics when I’m cooking, but it’s also true that you eat with your eyes before your stomach. 👀
This dish is the perfect side dish, but it is hearty enough to be eaten as an entree. It doesn’t look like much, but is perfect with hot sauce.
More queue-cleaning–add 5-8: Royal Crêpes to the pile of other crêpe recipes that I’ve done over the course of this project. When I first started making crêpes for this project about 4 years ago now, I had never made crêpes before. Now I feel like I’ve got a pretty good handle on the concept, so let’s kick it up a notch with a “royal” version. 👑
Oh no–my mortal enemy: Hollandaise sauce. I’ve struggled with it in the past–will this be my redemption? Jump behind the cut and find out!
4-10: Spinach-Mushroom Ring claims to be perfect for a ladies’ luncheon…this light and fluffy egg and mushroom stew dish is yet another dish that I wouldn’t generally make for myself. I ate one of these rings and threw the rest out, and if you know anything about me, that’s something I rarely do.
This dish is described as luscious and from the most accepted and common definition, it can described as richly luxurious or appealing to the senses. The combined flavors of the mushroom sauce and spinach omelette could be described as rich and creamy, but that still doesn’t mean it was a tasty dish.
Trying to put some new posts out there while I fix the old posts–here’s 1-6: Surprise Sandwich Loaf, which was made with a loaf baked from the dough I used for 20-12: Basic Rolls. I made this to break up into portions and take to work with me for lunch one week. It was delicious when first made, but with most things lost its appeal as the week went on.
I love toasted sandwiches. My high school job was at a Quizno’s, at which I came up with personal sandwich masterpieces which would be impossible to recreate had I been nothing but a customer. However, while I appreciate the efficiency of an entire toasted sandwich loaf, this particular execution leaves something to be desired.
I love the appetizer-style dishes featured in Simply Delicious. They are complicated because of making individual portions, but you can prepare them ahead of time to heat and serve when ready. When I make a batch of an appetizer like 4-20: Oven Baked Tomatoes, I like to eat a few right away and then stash the rest in the refrigerator to eat later as a healthy snack.
My family did not grow up eating baked, hollowed-out, stuffed tomatoes, however, that didn’t stop me from thoroughly enjoying this dish.
Editor’s note: Looks like my mom made this one before, and substituted broccoli for mushrooms–that makes sense, she hates mushrooms. She also dislikes tomatoes, so I have no idea why she was making this in the first place.
Working on the Simply DeliciousCookbook Project with Jamie has given me an opportunity to learn and expand my culinary palette. As with a lot of these dishes, I have never tried 3-19: Soupe Saint Germain before. This soup is made with ingredients I generally enjoy, but the end product was hardly enjoyable. The sparkling white wine was probably my least favorite component of the dish and not something I normally drink.
To the best of my recollection, I haven’t eaten many other classicFrenchsoups. My version of this dish may have been less than stellar due to a less than fresh bottle of sparkling white wine and my substitution of sour cream for cream.
Editor’s note:Potage St. Germain is essentially “pea soup”. There’s many variations out there, but not too many with sparkling wine in them. Since it’s New Years’ Eve, here’s an interesting alternative for all that Champagne you may have on hand…Happy New Year and we’ll see you in 2018! 🥂
I’ve put this one off for a while due to not having port wine on hand. After a trip to the store and a rather haughty store clerk who carded me for it despite the clearly visible gray streaks in my hair, I have the wine–let’s make a weird mushroom omelette-casserole with cheese sauce.
I believe in a couple of things–nobody’s perfect, and all things eventually balance out. My experience with this recipe, 5-4: Eggs Benedict, especially relative to how the rest of the meal went, encapsulates both of those ideas. In the days leading up to making this Mother’s Day brunch (MD2017), I knew I needed to practice two things before the big day: poaching eggs and hollandaise sauce–I’ve had trouble with both in the past. Guess what I didn’t do?
I procrastinated on practicing both my egg poaching and my hollandaise, and those were my failure points on this recipe. After the jump, you can read about what went really well (my homemade English muffins) and what didn’t (my broken hollandaise sauce, for one).