Pasta with a thin sauce didn’t seem super appropriate for dinner, so I made 12-15: Pasta with Salami and dished it out for lunch as part of a meal prep. While there are a few differences between the recipe card photo and my final product photo, my creation was similar in spirit to the beautifully shot photo below. The place settings are so retro–such a great scene they set.
The exquisite setup showcases the raw ingredients along with the wonderful cutlery and plating of the dish. How magnificent!
Looking for an easy weeknight dinner? 11-19: Oven-Baked Red Snapper will remind you of the all-too-familiar crunchy oven-baked chicken, but with a lighter fishy twist. If you find yourself with some fish filets (red snapper not required), give this one a try.
Another way to look at this: a more elegant presentation of fish sticks. 🐟
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 as a DIY vinegar challenge and BONUS limoncello recipe.
Much like Ben Wyatt, a late-addition character from NBC’s Parks and Recreation, I have enjoyed my fair share of calzones. Hawaiian calzones are one of my favorite types, pineapple and Canadian bacon can’t be beat! However, when wanting to eat in a health conscious manner, 13-8: Vegetarian Calzone is a great meat-free alternative.
Preparing this dish was super easy. A lot of time can be saved by using ready-bought puff pastry.
Editor’s note: This was a dish I made as part of a big family dinner I cooked with a family friend when I was 13–my step-grandmother is vegetarian and we made this so she’d have something to eat. My mom made her a baked potato for Thanksgiving once, complete with a toothpick-and-construction paper turkey head, wings, and tail that I painstakingly spent the day crafting. She did not appreciate the turkey-potato (too closely resembled an animal for her…go figure), but she did like this calzone.
My plan for this entry is pretty much going to be like the ones I linked above that are similar to it–a few quick blurbs about each of the tools, and perhaps a few shots of some of my own gear that corresponds to the pictures. It’s going to be a wild ride.
Here’s a simple whole wheat bread recipe. 17-16: Whole Wheat Baguette has “baguette” in the name, but you could use this same recipe to make buns, rolls, sandwich bread, or any other shape you prefer. This is more of a utilitarian recipe more than anything else–nothing fancy here.
Baguettes are indeed long, thin loaves of French bread (French bread being a type of dough, not a type of shape). I made short, thin individual loaves instead, which the Wikipedia article I linked to calls demi-baguettes, although mine are probably even shorter than that. I thought individually-sized ones might be an interesting experiment instead of one or two long loaves.
Chili’s, Applebee’s, Red Robin…I’ve enjoyed racks of ribs at almost every restaurant that offers ribs as a major offering on the menu. Freshly smoked ribs are a delicious delicacy. These oven baked ribs lack the smokiness of ribs cooked in a smoker. The flavor profile for 7-19: Cajun-Style Pork Ribs is influenced by the alcohol-infused marinade and the Cajun spice rub mixture.
Simply Delicious thinks these spices are fiery, however, I’ll have to disagree. Maybe I’m too desensitized to spice now, but I could have used about 30% more spiciness. I wasn’t always a fan of spicy food, but now some of my favorite hot sauces are sriracha, Tapatio, and Tabasco.
Over the years I’ve made plenty of steaks, but I don’t have a lot of experience cooking flank steaks. Jamie grew up eating carne asada–but on the East Coast, we were eating Steak-Ums sandwiches. Not quite the same, but it got the job done. 8-29: Marinated Flank Steaks was a fun opportunity to cook this recipe and get familiar with cooking a different cut of beef that I’m used to.
I have some experience with marinades so this dish wasn’t too difficult for me to attempt. It is ranked Fairly Easy after all.
Oooh-la-la! What a fancy recipe 8-22: Beef Tenderloin with Whole Garlic is!. I have never attempted a dish like this before, but I approached it with confidence because I’ve watched Jamie make both a spiced butter and oven roasted garlic. She makes it look easy, but making this dish was not as difficult as I thought it would be. I don’t have plates with fancy fluted edges and I was out of red wine to serve with my dish, but I served it as best I could.
This dish is definitely gourmet. With spiced butter and roasted garlic, this dish contains a lot more elements than my usual go-to dishes.
The quote from front of the recipe card for 6-27: Sweet-and-Sour Chicken is as true as anything I could write about this recipe: “Cook chicken legs and thighs the Chinese way, in a sweet-and-sour sauce. This is such a simple way of preparing bargain chicken and the result is just terrific.”
Sweet-and-sour sauce tastes great when you make it fresh, but it’s just as easy to buy the thick, red sauce in a jar and call it good.