Hot Take: Artichokes are the lobster of the vegetable world. 4-14: Stuffed Artichokes represents this well: too much work for too little satisfaction. Peeling the little leaves off the artichoke and harvesting the heart feels a lot like picking apart the carapace of an undersea crustacean.
Stuffing an artichoke with a mushroom stew is a unique way to serve this giant edible thistle flower. These plants don’t grow naturally where I’m from, so my experience with artichokes only came after moving to California. My favorite way to enjoy them is marinated artichoke hearts.
Learning a new technique can be a lot of fun. This slicing technique demonstrated in 7-51: Butterflied Pork Chops is new to me, but the final product really speaks for itself. The larger surface area creates more crispy, golden brown crust.
I love the place settings in the background of the image below. The jar of mustard, the frothy beer and crusty bread really set the scene in which you’d want to eat this dish.
From previous posts, I’ve learned how to put together a pan sauce from fat drippings, milk, and garlic. The base sauce gets enhanced with some acid from the Dijon mustard, the green flavor of the parsley, and the classic standby combo, salt and pepper, fill out the rest of the flavors in the sauce.
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.
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.
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.
Cabbage is probably my least favorite cruciferous vegetable. Although cabbage is present in most Chinese food dishes and it doesn’t bother me in that format, however, just the thought of eating plain cabbage is not very appetizing to me. The meatloaf-like mixture inside 9-7: Cabbage Rolls was the most edible part of the dish. I like that they served it with a blurred out Heineken.
Anything that involves a stuffing and rolling procedure is usually best done in a big batch because they are a pain to put together.
There are few things in this world as good as potatoes and vegetables covered in cheesy breadcrumbs. It’s a popular side dish that you’ve seen many variations of. I really enjoyed 4-36: Golden Potato Medley and the plating that Simply Delicious shows below looks so much better than how my dish came out. I go more for utility than aesthetics when I’m cooking, but it’s also true that you eat with your eyes before your stomach. 👀
This dish is the perfect side dish, but it is hearty enough to be eaten as an entree. It doesn’t look like much, but is perfect with hot sauce.
More queue-cleaning–add 5-8: Royal Crêpes to the pile of other crêpe recipes that I’ve done over the course of this project. When I first started making crêpes for this project about 4 years ago now, I had never made crêpes before. Now I feel like I’ve got a pretty good handle on the concept, so let’s kick it up a notch with a “royal” version. 👑
Oh no–my mortal enemy: Hollandaise sauce. I’ve struggled with it in the past–will this be my redemption? Jump behind the cut and find out!
4-10: Spinach-Mushroom Ring claims to be perfect for a ladies’ luncheon…this light and fluffy egg and mushroom stew dish is yet another dish that I wouldn’t generally make for myself. I ate one of these rings and threw the rest out, and if you know anything about me, that’s something I rarely do.
This dish is described as luscious and from the most accepted and common definition, it can described as richly luxurious or appealing to the senses. The combined flavors of the mushroom sauce and spinach omelette could be described as rich and creamy, but that still doesn’t mean it was a tasty dish.
A good friend from high school once had the genius idea to open a meatloaf based restaurant, based on his family’s famous meatloaf recipe. If he ever got the place off the ground, I’d expect he’d add a dish similar to 9-17: Ham-Wrapped Meat Loaf to his menu. I think it’d be weird to have a fast casual restaurant that is based around meatloaf. What would you call it? Meat Loaf Market? Meatloaf-ology?
Wrapping a meatloaf in bacon or ham is a tried and true way to make any ordinary blob of ground meat taste more interesting.