11-19: Oven-Baked Red Snapper

11-19: Oven-Baked Red Snapper

Looking for an easy weeknight dinner? 11-19: Oven-Baked Red Snapper will remind you of the all-too-familiar crunchy oven-baked chicken, but with a lighter fishy twist. If you find yourself with some fish filets (red snapper not required), give this one a try.

11-19 Oven-Baked Red SnapperAnother way to look at this: a more elegant presentation of fish sticks. 🐟

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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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17-22: Bread Loaves with Creamy Filling

17-22: Bread Loaves with Creamy Filling

One of the last few from the “in-the-queue-way-too-long” batch, here’s 17-22: Bread Loaves with Creamy Filling. I’ve been putting this recipe off for a while–I never seemed to have or remembered to buy cottage cheese to make it. Yes, in another 1980s-lowfat-health-craze-inspired moment, Simply Delicious chooses to sacrifice flavor for “health benefits”, this time by stuffing whole wheat bread with herb-flavored cottage cheese.

17-22 Bread Loaves with Creamy Filling
See? “Healthy” is right there in the description. Now, 30+ years later, we’ve determined that fats are probably better for you than we thought back then, and carbs/sugar are probably a lot worse for you. Remember, when they make things “low-fat”, they usually have to jack up the sugar to make it somewhat edible. Not really a great strategy for weight loss, as my parents’ yo-yo dieting throughout the 80s, 90s, and beyond can attest to.

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17-10: Poppy Seed Bread

17-10: Poppy Seed Bread

One of the last entries from the Baked Goods chapter, 17-10: Poppy Seed Bread is essentially white bread with a sprinkling of poppy seeds on top. Simply Delicious shows it as a loaf, but I chose to make it into rolls/buns–since you’re already topping the bread with seeds, it makes it very reminiscent of sesame seed hamburger buns. 🍔

17-10 Poppy Seed Bread
Even 20+ years later, most mentions of poppy seeds inevitably end up referencing this Seinfeld gag, where Elaine’s love for poppy seed muffins keep causing her to test positive for opium on a work-administered drug test.

This often leads to the question: Can poppy seeds really affect a drug test? And the answer, according to the New York Times, is actually “Yes!” 🤔 You’d have to eat a LOT of them (much more than what the recipe for this bread contains) to have it show up at levels that would cause alarm–but the claim does actually have merit.

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9-17: Ham-Wrapped Meat Loaf

9-17: Ham-Wrapped Meat Loaf

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.

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1-6: Surprise Sandwich Loaf

1-6: Surprise Sandwich Loaf

Trying to put some new posts out there while I fix the old posts–here’s 1-6: Surprise Sandwich Loaf, which was made with a loaf baked from the dough I used for 20-12: Basic Rolls. I made this to break up into portions and take to work with me for lunch one week. It was delicious when first made, but with most things lost its appeal as the week went on.

1-6 Surprise Sandwich Loaf
I love toasted sandwiches. My high school job was at a Quizno’s, at which I came up with personal sandwich masterpieces which would be impossible to recreate had I been nothing but a customer. However, while I appreciate the efficiency of an entire toasted sandwich loaf, this particular execution leaves something to be desired.

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18-2: Basic Yeast Dough II

18-2: Basic Yeast Dough II

Happy New Year! 🍾 We’ll start off this year (as I have other years) by finishing up a bit of old business from last year. I had started a Bread Series at the end of 2017, covering the first part of this Cooking School set (18-1: Basic Yeast Dough I) as well as including 20-12: Basic Rolls as a good base recipe to practice with.

Here, we’ll cover 18-2: Basic Yeast Dough II, which includes the fundamentals of the process of bread-making, as well as some tips on how to tell where your bread may have gone wrong. I’ve been making bread for a while, and I still run into trouble–it’s nice to know what I might have messed up so that I can try to fix it for the future.

18-2 Basic Yeast Dough II
Bread making is not a quick process–sometimes you can be working on a bread for 24-48 hours between the blooming, kneading, rising, and proofing. When I was being trained to make bread in the restaurant I worked in a few years ago, we would start making bread at 8 AM, and barely be finished by dinner time around 5-6 PM.

That’s not including our starter which had to be fed every day, as well as making all of the other baked goods that our pastry chef made daily. It can be a LOT of work!

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20-12: Basic Rolls

20-12: Basic Rolls

Playing a bit of catch-up here since unscheduled interruptions, other non-food-related projects, and massive amounts of holiday baking have put me far behind in terms of keeping up with posts. I had started working on a Bread Series, starting with 18-1: Basic Yeast Dough I which I published back in October. Covering 20-12: Basic Rolls was intended to play off of that concept, giving you an easy recipe to utilize the lessons presented in both that post and its follow-up, 18-2: Basic Yeast Dough II.

20-12 Basic Rolls
Quick review: the last three chapters of Simply Delicious are part of its Cooking School, intended to review basic techniques, ingredients, and recipes with which all aspiring chefs should be familiar. I’ve covered a few bits and bobs out of those last few chapters, but much of it still remains untapped.

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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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