2-4: Chef’s Salad is another somewhat classic American restaurant dish to serve with your 1-18: Club Sandwich. Wikipedia gives it a similar history–most accounts trace it back to early 20th century New York, although a few credit it to originating in 17th century England. This iteration is pretty similar to most you’ll find in modern-day restaurants–the beauty of the chef salad is that the ingredients are at the discretion of the chef.
I NEED that creepy statue in the Simply Delicious picture. Google has nothing decent for me when I search “hippopotamus chef“, but you never know–someday one of my thrift store treasure hunt trips may pay off.
In honor of Presidents Day today, here’s a classic American dish: 1-18: Club Sandwich. Wikipedia claims the club sandwich (or “clubhouse sandwich”) originated in late 19th century New York. It’s not hard to find one these days, and while the Simply Delicious version is not quite restaurant-sized (usually they’re HUGE), it’s still a hearty lunch or dinner option. 🇺🇸
I have no idea what’s going on with their picture or description of this sandwich–their picture only shows one layer (no middle bread) and the order of ingredients they describe above doesn’t match the recipe. I think I’m sticking with the recipe version.
This dish is a dish that just “isn’t quite”. Isn’t quite good, isn’t quite bad. Like a bootleg chili, 9-37: Ground Meat and Bean Dinner is a Simply Delicious mess of a dish that isn’t quite chili and isn’t quite a casserole. 🌶
Unusual flavors is an understatement. Apples, cloves and cinnamon are a very old school meat and flavor combination. The broadest definition of meat is a solid food so pretty much everything used to be called meat. Merriam Webster Dictionary features an archaic definition of meat: “the edible part of something as distinguished from its covering (as a husk or shell)”. Fruit meat, nut meat, vegetable meat, the fleshy part that provides sustenance is technically a meat under this really old definition.
I like dishes that are easy enough to prepare on a weekday night. 6-14: Chicken Breasts with Tomato Salsa teaches you to make a simple salsa to put on top of some tasty chicken breasts. 🍗
I really enjoy dishes like this for dinner: simple and flavorful ingredients which combine to make a nutritious, Simply Delicious meal.
This recipe, 6-29: Stuffed Turkey, is the WHOLE reason I originally decided to take on the challenge of cooking Thanksgiving dinner this year (TGV 2016)–when else was I going to get a chance to use the actual Thanksgiving recipe but on the holiday itself? I have cooked a Thanksgiving dinner before, but not in my own house, and not planned/shopped/organized for by myself. It was a fun challenge, and I have this card and project to thank for it.
Of course I made this recipe the day of Thanksgiving (Thursday 11/24), and it includes not only the turkey, but traditional stuffing and gravy as well. I cooked this in the afternoon, after making 17-5: Hot Seedy Rolls and 1-5: Pigs in a Blanket in the oven that morning.
This year’s Thanksgiving was at least 2 weeks ago by the time you’re reading this, but I hope that if you had one this year it was a nice one, and that if you’re reading this sometime in the future preparing for the current year’s feast, that yours is nice as well. Mine was lovely despite what’s been a tumultuous year, and this recipe was definitely a big part of making my first solo Thanksgiving successful. Thanks for taking time out of your day to read even just a bit of what I’ve written, and thanks for participating in my project, even just for this brief moment.
I’ve been working on this project for just under 3 years now, and I’ve got at least that long to go to attempt to finish it–thanks for giving me a reason to keep this project alive, an outlet for writing, a focus for creative energy, art to share with my family and friends, and a priceless set of memories and experiences tied to a set of stinky old cookbooks that have always meant a lot to me, and mean even more now. Thank you.
4-3: French Potato Gratin is a great side dish for a dinner. It was easy to make and it only takes one pan to cook this recipe.
Jamie made notes on this recipe that I completely ignored. I used the mandoline to cut the potatoes and I used 9 medium/small potatoes.
Editor’s note: I did indeed make notes on this, from when I made this for a fancy dinner for my family during Spring Break of 2009. I stand by my recommendation of using the food processor, but you do you, boo.
The winter is the best time of year for soup, especially 3-16: Hearty Beef Soup. This dish made a great lunch dish that was easy to pack for multiple servings.
As the card says, it reheats very well and tastes great even without a side of sour cream.
Pasta with sauce is the most basic style of dish that Simply Delicious teaches a novice chef to cook. 12-40: Spinach Pasta with Mushrooms is appropriately classified as “Easy”.
Mustard-scented sauce is a recent addition to my diet, but it is one of my favorite additions. Dijon mustard is used in a lot of Simply Delicious sauces and it adds a tangy quality to the sauce that cannot be beat.
Stew happens to be one of my favorite dishes. 😍 It contains all the things I really enjoy: tender meat, vegetables, and gravy. That being said, even though it’s the opposite of springtime right now, 10-1: Springtime Lamb Stew was right up my alley.
I’ve never been to the Provence region of France to try this style of cooking in it’s natural habitat, so learn more from someone who has.
It’s been a hell of a month, y’all. Between my birthday at the very beginning, the election, an aunt passing away, unexpected horse-sitting, and planning/executing my very first self-made Thanksgiving dinner, I unfortunately didn’t do a lot of writing. However, our Thanksgiving this year (TGV 2016) was Simply Delicious-themed, as I used 7 recipes for this year’s feast.
I started the cooking marathon on Tuesday 11/22 with 4-27: Mushroom-Parsnip Au Gratin–I thought parsnips would make an interesting variation on the “vegetable” dish for Thanksgiving. I also cooked this one first because I knew I could cook it most of the way, and save the final broiling for right before the dinner was served.
I don’t know much about parsnips being the “poor man’s lobster” (a quick Google search reveals butter baking cod/haddock/etc. to be the most common modern use for that term), but I’d describe them as a cross between potatoes and carrots. Too potato-y to be a carrot, but too carrot-y to be a potato.