5-13: Italian Easter Pie

5-13: Italian Easter Pie

🐰 The Easter Bunny has come early this year and he’s brought 5-13: Italian Easter Pie! I prefer the Cadbury Bunny to the Easter Bunny, but I’ll eat this pie any day.

This dish is certainly elegant and delicious, I’ve never made a Torta Pasqualina before. Now I can check it off the list. ✅


Read more

5-9: Swiss Cheese and Crouton Omelette

5-9: Swiss Cheese and Crouton Omelette

An old proverb states, “If you’re going to make an omelette, you’re going to have to break a few eggs.” 5-9: Swiss Cheese and Crouton Omelette is another Simply Delicious recipe where I had a reading comprehension fail and had to get creative to fix it. I didn’t notice that I was making up two individual omelettes and accidentally tried to make a giant omelette all at once which didn’t go well. đŸł

As the card states, it would be great for our next brunch. We had this dish on a night where we had breakfast for dinner. I made bacon to make it feel more breakfast-y. 🌇


Read more

5-6: Cheese Soufflé

5-6: Cheese Soufflé

SoufflĂ©s are one of the stereotypical fancy foods–a harried chef attempting to keep one from falling due to its delicate, temperamental nature used to be a common comedy trope.

The two most common variations are the dessert version (like a chocolate one) and the savory version (like this recipe, 5-6: Cheese SoufflĂ©). I’ve covered one savory soufflĂ© dish already from this book: 4-11: Potato SoufflĂ© with Onions.

This would be a good recipe to add some green onions or chives to–I think it would add some nice color to the soufflĂ© without weighing it down. Simply Delicious shows this recipe in individual ramekins, but I’m going to make it all in one big soufflĂ© dish–I have to justify its existence in my cabinet.


Read more

5-39: Asparagus-Clam Quiche

5-39: Asparagus-Clam Quiche

Since there’s been a lot of asparagus around lately, I’ve been trying to get through as many asparagus-related Simply Delicious recipes as I can. 5-39: Asparagus-Clam Quiche doesn’t sound particularly exciting or palatable, but it involves our featured ingredient and we have to cover them all, so onward we go.

5-39 Asparagus-Clam Quiche

Quiche is not a foreign concept for Simply Delicious–check out 5-1: Mushroom & Cheese Pie, 5-7: Quiche Lorraine, or 5-23: Cheese Pie with Tomatoes for a few different takes on the dish.


Read more

5-21: Omelette with Herbs

5-21: Omelette with Herbs

A few weekends ago, on a sleepy Saturday morning, I found myself with many eggs, some fresh parsley, and a desire for an omelette. Since I’m now at the point that every time I cook, I consider whether I could use up a Simply Delicious recipe on it, I knew there had to be a true omelette recipe in there, given their heavy reliance on French fine-dining recipes & methods. If you find yourself in a similar predicament, consider making 5-21: Omelette with Herbs.

5-21 Omelette with Herbs

Simply Delicious shows the half-fold omelette method in their pictures–I’ve always preferred the Alton Brown tri-fold omelette method. This is a truly classic French-style omelette, unlike the last omelette I covered (and messed up), 5-11: Country Omelette.


Read more

5-11: Country Omelette

5-11: Country Omelette

This is another backlogged one from November 2015 like 14-12: Bread Pudding with Rum Sauce. You’ve probably already seen the results of 5-11: Country Omelette, but I maintain that I CAN make a good omelette–this was just not one of them.

5-11 Country Omelette

Country omelettes are a thing, usually referred to country French omelettes. As is my problem a lot of times, I had pan difficulties which led to this one not turning out well. Maybe it’s time to do some pan shopping.


Read more

5-23: Cheese Pie with Tomatoes

5-23: Cheese Pie with Tomatoes

5-23: Cheese Pie with Tomatoes comes with a bit of a story. About 10 years ago, I spent a week in Chattanooga, Tennessee with my college friend/roommate and his family. His aunt (who was hosting us) attempted to teach me some of her Southern-style recipes while we were there, and one of them was something called â€œtomato pie”.

5-23 Cheese Pie with Tomatoes

Her tomato pie involved a pie crust, tomatoes, a JAR of Hellmann’s (it was the South), and a whole bag of shredded cheese. This one is slightly less heart-attack-inducing.


Read more

5-15: Cheese Sticks

5-15: Cheese Sticks

The other recipe I cooked before I took an extended break (the first being 3-2: New England Clam Chowder) would be these Cheese Sticks. I think this was one of those â€œburn off leftover ingredients” recipes.

5-15 Cheese Sticks

Think of these Cheese Sticks as kind of like big Cheetos. This recipe is Card #15 in Subgroup #5 (Eggs & Cheese), found in Book 1.


Read more

5-12: Deviled Eggs

5-12: Deviled Eggs

5-12: Deviled Eggs is somewhat different take on a pretty traditional dish. Deviled eggs are very commonplace in American cuisine, and there are varying reasons for the name.

5-12 Deviled Eggs

Deviled eggs (to me) usually have mustard and mayo mixed with the yolks, and some paprika sprinkled on top. These eggs have NONE of those things (except the egg parts).


Read more

5-22: CrĂȘpes with Chicken

5-22: CrĂȘpes with Chicken

This arose out of a desire to use up some leftover chicken more so than a desire to eat another meat-based crĂȘpe recipe so soon after 5-24: Meat-Filled CrĂȘpes, but it turned out to be pretty good in its own right.

5-22: CrĂȘpes with Chicken really should be “CrĂȘpes with Chicken and Mushrooms”, as mushrooms are just as much a part of this as the chicken.

5-22 Crepes with Chicken

I had originally considered making it at breakfast, but I’m glad I didn’t–it’s definitely a savory dish. CrĂȘpes are popular in this book–all this practice is making me quite the crĂȘpe-master.


Read more