I’ve made a lot of bread during the 3.5 years I’ve been working on this project (both for the project and outside of it), and I hear a lot of the same remarks whenever I talk about making bread: “Oh, that seems hard”, or “It’s too much work to make bread”. I used to feel the same way, and shied away from yeast recipes for a long time out of a fear of failure. In cooking (like most things in life), you have to be ready to embrace failure and learn from it–otherwise, you’ll never get past heating up Hot Pockets in the microwave.
Simply Delicious even notes in their recipe blurb that bread making is perceived as hard. It’s maybe not the easiest thing in the world, but you’ll make a lot of friends fast if you can make them fresh bread. 18-1: Basic Yeast Dough I is the first in a three-part series on bread making, where you’ll learn some tips and tricks for improving your bread baking, as well as a few basic recipes that you can use.
Doing a bit of housekeeping…here’s one that’s been sitting in my draft queue since around Christmas. 18-19: Basic Kitchen Utensils covers exactly what it says–basic tools even novice cooks should have in their kitchen. This is part of Cooking School, the back segment of Simply Delicious that covers basic techniques, ingredients, and recipes for all levels of aspiring chefs.
After the jump, I’ll show you what I’ve got in my own kitchen (similar to how I covered 18-3: Good Kitchen Knives and 18-6: Basic Pots and Pans). None of it’s super fancy, but it gets the job done.
Consider 20-15: Vary the Butter Sauces to be the advanced version of 20-13: Béarnaise and Hollandaise Sauces. There’s probably something that bridges the two better (whatever 20-14 is, but I don’t have that card in my collection), so 5-4: Eggs Benedict will have to do. This set of recipes is part of the Cooking School, the back section of Simply Delicious that provides instructions in basic techniques, ingredients, and recipes that any skilled cook should be familiar with.
Like I said in 20-13: Béarnaise and Hollandaise Sauces, Hollandaise and its variations comprise one of the five mother sauces, a big part of French cuisine. Mastering it (and the others) is one of the marks of an accomplished and talented chef. I’ve always appreciated a well-made butter sauce, and these variations are intriguing–I’d be interested in eventually trying each one out.
It took over 3 years and almost 300 entries, but I’ve finally cracked the final untouched category of Simply Delicious–the very last one, Group 20: Basic Recipes. These are part of the Cooking School segment in the back of the book, teaching you basic techniques, ingredients, and recipes that you’ll need to be an experienced cook. This recipe, 20-13: Béarnaise and Hollandaise Sauces covers the basics of butter sauces, which you can expand upon with 20-15: Vary the Butter Sauces.
Hollandaise is one of the five mother sauces, a big part of French cuisine. Mastering it (and the others) is one of the marks of an accomplished and talented chef. I’ve been cooking for a long time and I’m still working on mastering this one.
Back with another Cooking School follow-up to 18-19: Pasta I from a few weeks ago. 18-10: Pasta II discusses proper pasta making techniques & cooking methods on its front face, as well as offering some tips on using fresh and dried varieties. On the back side, the deep dive into the myriad of pasta shapes that started with 18-9: Pasta I continues–this card covers smaller forms like penne, farfalle, and tortellini.
Most of this advice is pretty generic–here’s a basic pasta dough recipe, and pasta cooking methods are outlined pretty well here. I’ve made both plain dough as well as some with spinach and sun-dried tomato–it’s a lot of work, but the taste difference is pretty noticeable. I don’t currently have a pasta machine, but I’d love to add one to my already-too-large collection of kitchen appliances and tools.
After the jump, read about some more pasta shapes–there’s some links to a few additional pasta dishes we’ve already covered here as well.
Back again with another Cooking School entry from the back of Simply Delicious. 18-6: Basic Pots & Pans is a featured topic discussing different types of cookware that can be used, with tips on handling, usage, & storage. Pot & pan types are controversial for some cooks, and what one person stands by may be another’s no-go. 👩🍳
In this entry, I really only plan to show you what I’ve got going in my own kitchen as of the time I wrote it, and I’ll probably pepper in some links to different pieces on cookware. I can’t claim any real authority on any of this stuff besides my own personal experience and knowledge, but I can at least maybe add one more opinion out there. 🍳
Simply Delicious dedicates its last few chapters to “Cooking School“, comprised of informational cards on various techniques, ingredients, & basic recipes that any serious cook should learn to master. 18-9: Pasta I is the first in a two-part series about pasta, the second being 18-10: Pasta II. This particular card covers a few different shapes of pasta, including spaghetti, fettuccini, & lasagna. 🍽
18-9: Pasta I only begins to scratch the surface of different types of pasta–there are so many more out there. The important takeaways from this particular set of tips are the different kinds of sauce that go with the various shapes, as well as how to identify some common variances in the shapes. 18-10: Pasta II goes more into the cooking and serving of pasta, as well as listing a few more shape/sauce combinations if you’re looking for a bit more from Simply Delicious on the topic. 📚
It’s a new year, and it’s also been a long time since I’ve covered any of the Cooking School portion of the back of the Simply Delicious cookbook. One of the featured topics is 18-3: Good Kitchen Knives, essential tools for any cook. I’ve had a lot of terrible knives, and I’ve got a long way to go until I make jaws drop with my knife collection, but I’ve got a few that are not too shabby. 🔪
I’m going to try NOT to make this a “look at all my cool knives” kind-of-a-thing, because honestly, my collection isn’t all that Internet-impressive–I don’t have a ton of trendy Japanese pieces or massive cleavers, because I just don’t cook that way too often. Plus, I feel about knives like I feel about cars–give me a broken-in cheap old workhorse over a shiny speedster you’re afraid to scratch up any day of the week. 🚙
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, but 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.
Fat is a big part of cooking–it’s where you get most of your flavor. As part of the Cooking School portion of Simply Delicious, 19-16: Butter, Margarine, & Oils I is the first part in a two-part series on common cooking fats and the role they play in the culinary process.
After the jump, Simply Delicious gets into discussing saturated vs. unsaturated fat and into some light comparison of butter, margarine, and oil. Keep in mind that these cards are from the 1980s, and that thoughts and theories on nutrition have changed somewhat over time.