19-7: Fresh and Dried Herbs has been a recipe-in-the-making for a few months. I mention frequently that I often write these entries months after I complete the actual recipe, but this one actually took me that long TO complete.
Usually, these Cooking School cards don’t have too much in the way of actual recipes–often times it’s more like the card above, more recommendation than actual recipe. I’m not going to restate what they’ve written here–it’s all good advice. Jump behind the cut for some herb blend recipes as well as a DIY vinegar challenge and BONUS limoncello recipe.
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.
There’s a lot of recipes in Simply Delicious that use cheese–all different types. While by no means an exhaustive list, 19-13: Cooking with Cheese goes over a few different types that you’ll probably encounter in your own culinary adventures. This is part of the last section of the book, a Cooking School compendium of basic culinary reference material.
Cheese might not be a big part of your diet, but it’s always been a big part of mine (for better or worse–what can I say, my maternal grandparents were Swedish and French and lived in the Midwest USA). After the jump, read more about some common types of cooking cheese.
Chapter 19 of Simply Delicious is Basic Ingredients, another big part of cooking and Cooking School. 19-10:Dried Herbs & Spices I is the first of a two-part series on a selection of spices that you’ll probably find in a well-stocked kitchen.
For this entry, I’ll link to a recipe (or two, or three) that I’ve covered in this project that calls for that spice to illustrate an idea of how to use it (and maybe increased motivation to give one of these recipes a try).