9-7: Cabbage Rolls

9-7: Cabbage Rolls

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.

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5-8: Royal Crêpes

5-8: Royal Crêpes

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. 👑

5-8 Royal Crepes
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!

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3-19: Soupe Saint Germain

3-19: Soupe Saint Germain

Working on the Simply Delicious Cookbook Project with Jamie has given me an opportunity to learn and expand my culinary palette. As with a lot of these dishes, I have never tried 3-19: Soupe Saint Germain before. This soup is made with ingredients I generally enjoy, but the end product was hardly enjoyable. The sparkling white wine was probably my least favorite component of the dish and not something I normally drink.

To the best of my recollection, I haven’t eaten many other classic French soups. My version of this dish may have been less than stellar due to a less than fresh bottle of sparkling white wine and my substitution of sour cream for cream.

Editor’s note: Potage St. Germain is essentially “pea soup”. There’s many variations out there, but not too many with sparkling wine in them. Since it’s New Years’ Eve, here’s an interesting alternative for all that Champagne you may have on hand…Happy New Year and we’ll see you in 2018! 🥂

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5-16: Richmond Omelette

5-16: Richmond Omelette

A lot of Simply Delicious‘ recipes are takes on already-established dishes, like 9-4: Swedish Meatballs, 2-13: Waldorf Salad or 3-2: New England Clam Chowder. I did a fair amount of searching for anything that resembled 5-16: Richmond Omelette, but besides some rankings of places to get a good omelette in Richmond, VA, there’s not much out there for that particular dish with that name. 5-16 Richmond Omelette

I’ve put this one off for a while due to not having port wine on hand. After a trip to the store and a rather haughty store clerk who carded me for it despite the clearly visible gray streaks in my hair, I have the wine–let’s make a weird mushroom omelette-casserole with cheese sauce.

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9-3: Herb Garden Meat Patties

9-3: Herb Garden Meat Patties

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.

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20-15: Vary the Butter Sauces

20-15: Vary the Butter Sauces

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.

20-15 Vary the Butter Sauces
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.

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5-4: Eggs Benedict

5-4: Eggs Benedict

I believe in a couple of things–nobody’s perfect, and all things eventually balance out. My experience with this recipe, 5-4: Eggs Benedict, especially relative to how the rest of the meal went, encapsulates both of those ideas. In the days leading up to making this Mother’s Day brunch (MD2017), I knew I needed to practice two things before the big day: poaching eggs and hollandaise sauce–I’ve had trouble with both in the past. Guess what I didn’t do?

5-4 Eggs Benedict
I procrastinated on practicing both my egg poaching and my hollandaise, and those were my failure points on this recipe. After the jump, you can read about what went really well (my homemade English muffins) and what didn’t (my broken hollandaise sauce, for one).

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17-23: Mocha Éclairs

17-23: Mocha Éclairs

As part of my Mother’s Day brunch this year (MD2017), I wanted to push my limits by attempting some of the hardest pastry recipes in the book. I tested my skills not only with 17-44: Homemade Danish Pastries, but with this recipe as well, 17-23: Mocha Éclairs.  My mom always referred to éclairs as something that challenged her when she was learning to cook and bake, and that a well-executed one was something that really impressed her. With that in mind, I knew this recipe was a must-do.

17-23 Mocha Eclairs
I may have to make a few adjustments to Simply Delicious‘ version of the recipe–first of all, there’s no chocolate listed anywhere in this recipe, and it’s advertised as “mocha”, which is coffee AND chocolate. We may have to do something about this “slicing the tops off” idea as well.

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16-14: Orange-Almond Cake

16-14: Orange-Almond Cake

No, this isn’t a repeat of 16-47: Orange-Almond Pie–at least, not exactly. 16-14: Orange-Almond Cake uses almond paste while the pie version used almond meal (flour). This one also includes dark chocolate, which ALWAYS goes well with almond and orange flavors. 🍫

16-14 Orange-Almond Cake
In the interest of not eating the whole cake at once (which is possible with something like this), I’m going to bake 12 individual cakes instead with a mini-Bundt pan that I have. That way, I can make them all, wrap and freeze them so that we can pull out a portioned piece for dessert without the temptation of eating the whole thing.

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6-46: Chicken Breasts Veronique

6-46: Chicken Breasts Veronique

Simply Delicious is introducing me to so many new culinary terms. 6-46: Chicken Breasts Veronique was a new one for me. 🍇 The definition of “Veronique” is explained below:

Chicken and grapes isn’t the most obvious combination, not in 🇺🇸 American-style cuisine anyway. This dish is definitely influenced by 🇫🇷  French cuisine. I’ve eaten chicken and grapes before in Middle-Eastern styled recipes as well.

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