The editors of Simply Delicious love to write a common type of recipe that includes the act of putting meringue on top of a fruit filled pie. 14-19: Old-Fashioned Apple Meringue is a mistake with all but the classic lemon custard version of a meringue pie. Apple and cherry do not carry a meringue the same way in my opinion.
The meringue clouds in the example photo would probably have been the ideal presentation method, however, my meringue came out runny so it didn’t clump very well. I was lucky that it cooked to a hard crust.
Happy Thanksgiving! Here’s the final dish from Mother’s Day this year–only 6 months after the fact. Better later than never, I suppose.
You can find the other dishes I made for this year’s Mother’s Day under the tag MD2018 (there’s also last year’s MD2017). If you’re interested in a Simply Delicious Thanksgiving feast I did a few years ago, check out TGV 2016.
My mom always loves dipped strawberries, so I thought these would be a nice alternative to the mail-order/delivery ones you see all over the place around the holidays. Since I was also making 16-10: Strawberry Shortcake, it ended up being a very strawberry-heavy Mother’s Day. 🍓🍓
12-25: Parmesan Rice with Shrimp is a great weeknight dinner option or even perhaps a side dish for a potluck or party. It has similarities to paella and risotto, but isn’t as time or skill-intensive as either of those. And as you can tell by the frequency of how much I’ve been posting lately (not much), anything quick is much appreciated.
I feel like they were trying to roughly capture the essence of Shrimp Etouffee with the flavors used in this recipe, but with much less work involved. Cajun/creole-inspired isn’t new for Simply Delicious, but it’s rarely executed faithfully.
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!
Fettuccini and ham are different foods I’ve heard of before. 12-20: Fettuccini with Ham is a dish I never could have imagined in my wildest dreams. It is both “piquant and tasty” as described below and I enjoyed the dish a lot.
Time for a confession: I have never cooked fettuccini nests before in my life before I prepared this dish. My parents weren’t adventurous with their pasta choices. We were strictly a spaghetti and angel hair household when it came to noodle pasta. Having a cream based sauce was rare also, they generally opted for a tomato-based sauce.
A few months ago, we celebrated Pi Day in my office. Most of the pies were store-bought, but I decided to flip through Simply Delicious and see if there was anything worth contributing. I decided on 16-11: Meringue-Topped Chocolate Pie–everyone likes chocolate, and we had had a mishap with the lemon meringue pie on the way back from the store while preparing the day before.
If you’re not familiar with Pi Day, it takes place on March 14th, which when written as a numeric date is 3-14 (at least in the U.S. it is–some countries reverse the order). Pi (the mathematical constant represented by the Greek letter π) is usually rounded up to 3.14, so March 14th is celebrated with actual pies (and a bit of math) as a play-on-words. 😂
No one really needs an excuse to eat pie, but “It’s a math joke” is certainly an acceptable one.
Oh boy, yet another pork chops recipe. 7-11: Piquant Pork Chops tries to stand out by boasting a fruity, spicy take on the standard pork-chop-with-pan-sauce entries that have already been covered at length throughout this project.
I think it’s a bit hyperbolic to insist that just adding a “new” spice or sauce to pork chops radically changes it as a dish, but I suppose that for some people it can be a big deal to experience new things outside of the regular old tried-and-true.
14-14: Sliced Pineapple with Nut Meringue is a unique desert. It was actually fairly tasty, just not something I would have thought to put together. This interesting dish has multiple textures, flavors, and temperatures which all interact nicely. I love raspberry, pineapple, and meringue, but I never thought to combine them, especially this way. 🍍
Meringue is probably one of my favorite applications of eggs in cooking. Egg whites only, but still a great use of eggs.
Have you ever thought to make individual servings of lasagna? I’ve never thought to make lasagna in single servings and after attempting 12-33: Individual Beef Lasagna, I would not try it again. Join me, won’t you? Watch as I do my best to follow this recipe from deep within the minds of the wacky editors of Simply Delicious.
The example photo looks so elegant. The blue rimmed wine glass is excellent, I wish I had a set of those. The description is not hyperbolic when it says this is a completely new version of lasagna. It’s barely lasagna.
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.