April 2025 – Simply Delicious: The Cookbook Project

17-7: Brioches

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods April 24, 2025April 24, 2025all-purpose flour, baked goods, breakfast, brushed, buns, butter, cut in, dough, egg wash, eggs, fairly easy, French, granulated sugar, inexpensive, kneaded, new book, pastry cutter, proofed, rolls, salt, snacks, untested, vegetarian, yeast

I’ve fallen behind a little on posting once a week, but I haven’t (yet) fallen behind on making one of these recipes once a week. One step at a time. Next up, I offer you 17-7: Brioches, which is a NEW BOOK recipe.

Simply Delicious claims that the ball on top is common–I don’t know about you, but I’ve never seen that. I feel like usually you see brioche buns in more of a standard hamburger bun style, maybe with a slice or two on top. I should have gone with that instead of trying to do the ball on top.

5-3: Cheese Fondue

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 16, 2025April 24, 20251970s, appetizers, asparagus, black pepper, blanched, brandy, broccoli, celery, cheese, cheese sauce, cornstarch, cubed, diced, dinner, dips, egg-free, Emmental, fairly easy, fairly expensive, fondue, garlic, grated, green bell peppers, Gruyère, hors d'oeuvres, Jarlsberg, kirsch, liquor, melted, mushrooms, new book, nutmeg, party food, red bell peppers, slurry, steamed, Swiss, tender-crisp, untested, vegetables, vegetarian, white bread, white wine

Hello! In case you were in the mood for more fondue after 14-1: Chocolate Fondue, here’s your opportunity.

5-3: Cheese Fondue is the last new recipe I have for Group 5, and is a NEW BOOK recipe (hence why it’s being covered last). I also got to use my mini electric fondue pot again, which is exciting.

Did you know there are actually 4 types of fondue? We’ve covered chocolate and now cheese, but not yet oil or broth.

Someday I’ll figure out how to cover 7-15: Pork Fondue (since I don’t eat meat), but I don’t see any broth fondue recipes in what I’ve got left, so we may never get all 4 varieties. Simply Delicious wasn’t hip on hot pot, evidently.

Also, happy 11th birthday to this beast of a project.

19-2: Lettuce Varieties II

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School April 2, 2025April 2, 2025Belgian endive, bok choy, chicory lettuce, Chinese cabbage, cooking school, field greens, ingredients, lettuce, Lollo Rosso, mâche, radicchio, Romaine lettuce, salads, spinach, vegan, vegetables, vegetarian

This one is killing me, I cannot think of how to write even more about lettuce than I did in 19-1: Lettuce Varieties I.

So, here is 19-2: Lettuce Varieties II, for you to skim/ignore (because no one cares about lettuce) and me to finally get out of my queue–it’s been in there since 2022.

As usual, we’ll talk about some recipes that use these types of lettuce behind the jump. You’ll also get 3 MORE types of lettuce after that, because there’s also the back of the card!

Yay?