I have never been known for my skills in preparing fish, but this recipe, 11-35: Grilled Pacific Halibut, helped me become a halibut grilling master! 🐟
Many of the times I failed at cooking fish, I did not marinate the flesh first. Skipping that step definitely makes a difference.
Editor’s note: By the looks of the notations on this card, my mother made this in what looks like July of 1995, although that last digit is difficult to clearly determine–her handwriting has always been a challenge. It might be 1990. She noted that it was “Very Easy” on the back–sounds like Adam may have had a similar experience. Read more
Finally, an interesting take on the ground meat patty. Let’s spice things up by adding fresh garden herbs with 9-3: Herb Garden Meat Patties! 🌿
I’ve tried burgers with added spices before. Here’s yet another Simply Delicious suggestion for preparing flavorful meat patties.
Not every Simply Delicious recipe is a home run. With 9-39: Zesty Meat Casserole, perhaps unsuccessfully, tries to break the mold. By not forming the beef into a patty, meatball, or kebab, this casserole tries to do something different. To cook this recipe, I had to prepare a parsnip, something I’m not accustomed to. I made this dish before a trip out of town and brought it with me to have something homemade to eat.
I cut my vegetables in a manner similar to the photograph, but my substitution of milk for half and half made the sauce come out runny.
The Ground Meat and Sausage category is mainly 2 types of dishes: ground meat patties and ground meat kebabs. 9-29: Ground Meat Kebabs is one of the kebab variety. I made this recipe at the same time as 9-19: Meatballs on Skewers because they called for almost identical ingredients.
Grilling outside is much more satisfying than using a grill pan in my apartment, but I currently don’t have a lot of space for grilling.
Editor’s note: Putting on my ex-history teacher hat for a second–note that Simply Delicious claims this dish is from the vineyards of Yugoslavia, which hasn’t been a country since the late 80s/early 90s, around the time the Soviet Union collapsed. These remind me a lot of lule kabobs, which were one of my favorites when we lived in a heavily-Armenian area in Los Angeles (the apartment with the blue tiles and yellow walls from the beginning of this project). These are NOWHERE near as good as those ones, but I suppose they could pass in a pinch.
Gyro is probably my favorite preparation method of ground meat, so when I saw this recipe, I got very excited. This recipe, 9-19: Meatballs on Skewers is basically the same recipe as gyro, just served differently. However, I wish I had just bought a container of tzatziki at the store instead of making the yogurt sauce.
The rabbit handle piece on the end of the skewer in the example photo is simply incredible. I’ve never seen a set of skewers quite like that. It looks like the other skewers have other animal handles, I think I see a cat and a chicken on the other skewers that are slightly obscured by the meatballs. The serving dish is very neat, I’d like to add one to my collection.
The final dish of my Mother’s Day brunch this year (MD2017) was the second half of my dessert options (in addition to 17-23: Mocha Éclairs): 15-30: Champagne Sundaes. My mom loves mimosas (which we had in abundance already), and since we already had fruit from 15-19: Layered Fruit Salad, I decided this would be an easy dish to make as well. Plus, it’s nice to have something light to finish with–it balances out the other rich dishes I made for this meal.
I decided to update this recipe concept for the 2010s: I served them in mason jar glasses instead of stemmed glasses. This could totally be a dish at current-day hipster bottomless-mimosa brunches everywhere.
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.
It’s a few weeks after Mother’s Day at this point, but better late than never. This year for Mother’s Day, I took a few Simply Delicious recipes and decided to make a brunch menu out of them for my mom. We usually do lox and bagels at home for our holiday brunch celebrations, but this year I wanted the full Mother’s Day buffet experience–but still at home. It’s not brunch without fruit salad, so the first entry for this grand event (MD2017) is 15-19: Layered Fruit Salad.
But wait a minute, you say! This is from the Cold Desserts category? How can it be for brunch?
It’s fancy fruit salad–I think it’ll be okay either as a dessert or a brunch side dish. Plus, I need to burn off some of these dessert recipes–so many of them require fresh fruit and summer is the best time for that.
Chicken soup is always good on a day when you are feeling sick. I made 3-9: Mexican Chicken Soup on a really hot day, basically the worst type of day to make chicken soup. I was able to freeze and store all of this soup for future meals. Later on in the week that I made this soup, I caught a nasty cold and having a stockpile of chicken soup really helped me feel better.
The spice mixture is the only part of this soup that is remotely Mexican.
Editor’s note: Simply Delicious has another “Mexican” soup–check out 3-15: Quick Mexican Soup if you want what is essentially a ground-beef version of this soup.