7-51: Butterflied Pork Chops

7-51: Butterflied Pork Chops

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.

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14-31: Coffee Nut Crêpes

14-31: Coffee Nut Crêpes

Trying to sneak one in before the month of October completely passes me by. 14-31: Coffee Nut Crêpes is not the first crêpe recipe I’ve covered during this project, but it may be the last–believe it or not, I’m getting close to finishing a few of these sections. I made this dish back in May as part of my Mother’s Day brunch for 2018, since it seemed like a breakfasty-brunchy kind of treat.

You can find the other dishes I made for this year’s Mother’s Day tagged under MD2018–there’s also MD2017 if you’re interested in last year’s menu.

Yes, this is technically a dessert (according to Simply Delicious). But doesn’t brunch already cross a few boundaries just by definition? Plus, it was Mother’s Day–most restaurant brunches you’ll find on that day have a pretty extensive dessert section. I’m just contributing to authenticity.

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11-8: Almond Trout

11-8: Almond Trout

Almonds are grown in California in abundant numbers so luckily, the featured ingredient in 11-8: Almond Trout is fairly inexpensive for us. This is not the first recipe to include almonds in a main course.  Jamie chopped some for the sauce of the 11-16: Indian Fried Fish and I added them whole to 9-27: West Indian Meat Casserole. Jamie also combined pork and almonds in 7-55: Sunday Pork Stew. Who could forget the chopped almonds in the sauce from the mauve chicken in 6-24: Mushroom-Almond Chicken? Once you go into desserts, Simply Delicious offers tons of recipes that contain this wondrous drupe, which is technically a seed, but commonly called a nut.

Pan-fried fish has to be my second favorite preparation of fish, second only to full frying in a deep fryer, of course.

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11-21: Baked Whitefish with Shrimp

11-21: Baked Whitefish with Shrimp

Here’s 11-21: Baked Whitefish with ShrimpSimply Delicious is big on fish and cheese together. We’ve seen that combination already with 11-21: Best Ever Sole Au Gratin and 11-4: Calzone with Seafood.

11-21 Baked Whitefish with ShrimpYou don’t see too many creamy, cheesy baked fish recipes these days, do you? 🤔

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16-11: Meringue-Topped Chocolate Pie

16-11: Meringue-Topped Chocolate Pie

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.

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7-17: Piquant Pork Chops

7-17: Piquant Pork Chops

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.

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12-33: Individual Beef Lasagna

12-33: Individual Beef Lasagna

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.

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17-30: Stollen

17-30: Stollen

Still catching up on a few old ones–but maybe you can file this one away for later on this year. 17-30: Stollen is a traditional German sweet fruit bread that is typically eaten around Christmas time. After two back-to-back years of holiday treat bundles comprised of multiple Simply Delicious creations (good way to burn them off quickly), I’ve pretty much finished off that type of recipe…at least when it comes to baked goods.

17-30 Stollen
Stollen isn’t a Simply Delicious creation–Wikipedia has a pretty extensive entry on it. There’s some other pretty solid recipes out there as well, if you’d like to compare them to this one. I find comparing multiple versions (from trustworthy/reputable sources) of a well-known dish helps me understand what’s essential about it (what I find common amongst all the recipes) and what’s up for interpretation (where they differ). 🇩🇪🎄

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17-2: English Rusks

17-2: English Rusks

This project is coming up on 4 years old, and I’m a handful of recipes away from finishing the Baked Goods chapter–at least, according to the collection that I have. There’s definitely some out there that I don’t have the card for, but here’s one of the last uncovered few (#50!) that I do have: 17-2: English Rusks. 🇬🇧☕

17-2 English Rusks
According to Wikipedia, English rusks are hard, dry biscuits given to babies for teething or crumbled up and used as filler for ground meat. It’s actually the US version of rusks that are more familiar–they list Melba toast and biscotti as examples.

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17-34: Honey White Bread

17-34: Honey White Bread

Here’s yet another white bread recipe for you–Simply Delicious has already covered this territory pretty well with 17-6: Best Ever White Bread and 17-10: Poppy Seed Bread17-6: Honey White Bread is probably more comparable to traditional white store-bought bread (think Wonder Bread) than the other entries thanks to the sweetness added by the honey.🍯

17-34 Honey White Bread
I’d consider this more of a “breakfast” bread than a sandwich bread, but YMMV.

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