all-purpose flour – Page 12 – Simply Delicious: The Cookbook Project

16-15: Tarte Tatin

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods September 23, 2016July 31, 2020all-purpose flour, apples, autumn, baked goods, broiled, butter, caramelized, chilled, cut in, dessert, dough, egg-free, fairly easy, fairly inexpensive, fall, farmers market, French, granulated sugar, Hutton house, Labor Day, party food, pastry, pie crust, pies, powdered sugar, revisited, salt, summer, tart, vegetarian

I’m not going to write a long dissertation on the origins of the well-known French dessert, Tarte Tatin–I’ll let Wikipedia handle the background of it. Instead, I’m going to focus on my history with 16-15: Tarte Tatin, evidenced by my mom’s handwriting all over the front & back of the recipe card.

Since she and I already had plans to go to a local farmers’ market for this year’s Labor Day BBQ supplies and apples were plentiful, I decided to bring back an old classic for us to cook together. 🍏

Most versions of Tarte Tatin are somewhat similar–it’s a pretty basic recipe. My mom’s notes claim it’s “easy”, and she stands by it to this day. Her other notes turned out to be helpful as well–the importance of good note-taking.

17-19: Parmesan Bread

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods September 19, 2016August 31, 2020all-purpose flour, baked goods, breads, brushed, butter, cheese, dough, dried herbs, egg-free, fairly easy, fairly inexpensive, gift ideas, grated, herbs and spices, kneaded, loaf pan, melted, milk, oregano, Parmesan, proofed, revisited, rolls, salt, slit, snacks, vegetarian, yeast

After staring at the screen for much too long (not the whole two weeks since the last time I posted, but at least some portion of it), I’ve determined that I just can’t think of anything all that notable to say about 17-19: Parmesan Bread. I’ve even made it once before, despite the lack of notations or photographic evidence. It’s just not what I hoped it could be.

The first time I made this bread, it turned out (somewhat) like the one shown in the Simply Delicious picture. This time, it turned out more like savory, vaguely cheesy monkey bread.

14-16: Chocolate Nut Pudding

Adam Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods September 2, 2016October 29, 2020all-purpose flour, baked goods, baking powder, butter, chocolate, chocolate chips, cocoa powder, coffee, dark chocolate, dessert, easy, egg-free, fairly inexpensive, granulated sugar, hot desserts, melted, milk, nuts, pecans, pudding, salt, semisweet, unsweetened, untested, vanilla extract, vegetarian

We really enjoyed this dessert. 14-16: Chocolate Nut Pudding is a fancy version of “cake in a coffee mug” with additional toppings. ☕

This dessert was awesome while still warm, still great while cold.

Editor’s note: “If you don’t eat your meat, you can’t have any pudding, how can you have any pudding if you don’t eat your meat!” 🎸🇬🇧

7-8: Chinese Pork Casserole

Adam Martin Group 07: Pork, Section 2: Main Courses September 1, 2016October 16, 2020all-purpose flour, Asian, boiled, boneless, butter, casserole, chicken bouillon, chicken broth, Chinese, chop suey, creamy, curry powder, dinner, easy, egg-free, green onions, half-and-half, herbs and spices, inexpensive, leeks, lunch, parsley, pineapple, pork, pork loin, pork shoulder, rice, untested, vegetables, whipping cream

Whosoever it was that the editors of Simply Delicious hired to name these dishes deserves some kind of award. And the award for naming-the-most-dishes-a-casserole-that-are-not-actually-a-casserole goes to….SIMPLY DELICIOUS. A casserole is defined as “a kind of stew or side dish that is cooked slowly in an oven.” 7-8: Chinese Pork Casserole is cooked relatively fast on a stove top. Doesn’t exactly sound like a casserole to me.

This recipe card is great because it basically teaches you to make a version of Chop Suey at home.

17-1: Croissants

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods August 28, 2016August 23, 2020all-purpose flour, baked goods, breakfast, brushed, butter, chilled, croissants, dough, egg wash, eggs, fairly inexpensive, flaky, folded, French, gift ideas, granulated sugar, hard, kneaded, lukewarm, pastry, poppy seeds, proofed, salt, snacks, untested, vegetarian, yeast

Croissants are a culinary item that have been around for well…a really long time. Crescent-shaped rolls are a part of several cuisines–one example would be the kifli from Eastern Europe, versus the well-known Western European version, like 17-1: Croissants. 🌙

Wikipedia mentions that frozen pre-formed croissants are pretty readily available these days (and have been since the 1970s), so making this recipe’s truly a labor of love–it takes a good amount of effort, as noted above.

5-13: Italian Easter Pie

Adam Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters August 26, 2016October 14, 2020all-purpose flour, asparagus, baked goods, boiled, breakfast, broccoli, butter, carrots, cheese, chicken bouillon, chicken broth, chilled, creamy, cut in, diced, dinner, Easter, egg wash, egg yolks, eggs, fairly easy, fairly inexpensive, flute, food processor, grated, half-and-half, Italian, lattice, lunch, milk, Parmesan, pastry wheel, pie crust, pies, quiches, salt, sautéed, smoked ham, snow peas, spring, tart pan, tender-crisp, untested, vegetables

🐰 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. ✅

16-4: Blueberry Pie

Adam Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods August 25, 2016July 31, 2020all-purpose flour, baked goods, baking powder, birthday, blueberries, boysenberries, butter, cherries, chilled, cornstarch, cut in, dessert, egg yolks, eggs, fairly easy, fairly inexpensive, fruit, granulated sugar, hot desserts, lukewarm, party food, pie crust, pies, raspberries, slit, strawberries, summer, tart pan, twice-baked, untested, vegetarian, whipping cream

The photo of the pie for this recipe, 16-4: Blueberry Pie is epic. The peasant blueberry picker doll in the background is a great departure from most of the photos in Simply Delicious. 👍 We bought a case of blueberries during a trip to the market because they looked super fresh. I was going to make blueberry muffins, but after flipping through the recipes, this seemed like the best choice.

The whipped cream in the receptacle looks great. Check out how they used the pie in the background as well as in the center of the photo. The blueberries scattered on the table and the baby’s breath everywhere makes this photo extra fancy. 🎩

6-2: Fiery Chicken Casserole

Adam Martin Group 06: Poultry & Game, Section 2: Main Courses August 18, 2016October 14, 2020all-purpose flour, bone-in, boneless, braised, breasts, butter, canola oil, casserole, chicken, chili peppers, chili powder, chives, creamy, crème fraîche, diced, dinner, drumsticks, Dutch oven, fairly easy, fairly inexpensive, green chiles, lactose-free, paprika, salt, sautéed, sliced, sour cream, spicy, thighs, untested, yellow onions

The whole time I was making 6-2: Fiery Chicken Casserole, I had this image in my head because I thought my sauce came out wrong. My sauce was light colored and the chicken in the photo shows a crispy, golden skin. If you look hard at the bowl in the upper left corner, you can see the white sauce that the authors described.

My version of the casserole came out a lot differently than the image shown on the card and didn’t taste very “fiery”. This dish would need a lot more heat to be considered “fiery”. 🔥

14-3: Grand Marnier Soufflé

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods August 16, 2016July 30, 2020all-purpose flour, butter, cornstarch, creamy, dessert, egg whites, egg yolks, eggs, fairly expensive, fairly hard, folded, French, Grand Marnier, granulated sugar, half-and-half, hot desserts, liqueur, liquor, melted, milk, orange juice, paper collar, parchment paper, party food, powdered sugar, roux, soufflés, stiff peaks, untested, vegetarian, whipping cream

My posting’s slowed down a bit (and my husband Adam has been cranking out his posts like crazy), but I am still cooking (and eating) from this book. It’s good to take breaks every so often, and rather than abandon the blog for those break times (as I have in the past), I’m glad that he’s here to keep it alive and to lend another voice besides my own. Just wanted to get that out there. I’ll pick it back up to speed soon, but for now I’m enjoying watching it be interpreted through someone else’s eyes for a bit.

I find myself with extra heavy whipping cream now and then due to other cooking activities, and I’m the only one in the house that can consume it without much gastrointestinal distress. When I have excesses of ingredients, I try to find Simply Delicious recipes to burn off that kill two birds with one stone–using up a recipe AND the cream, 14-3: Grand Marnier Soufflé is one of those recipes.

I’ve permanently borrowed a bottle from my parents (when you’re in your 30s, parents don’t seem to mind as much if you raid their liquor cabinet), and it’s what we’ve been using for flambéeing and any other instances that call for brandy/cognac/Grand Marnier. Why buy a brand new bottle when there’s plenty of barely touched ones sitting at their house? 🍾

8-32: Indian Beef Casserole

Adam Martin Group 08: Beef, Section 2: Main Courses August 11, 2016October 18, 2020all-purpose flour, Asian, beef, boiled, casserole, Chinese/dark soy sauce, chopped, chuck roast, cubed, curry powder, dairy-free, dinner, easy, egg-free, fairly inexpensive, garlic, grated, herbs and spices, Indian, Indonesian, lunch, marinated, minced, nutmeg, Oriental, rice, round steak, salt, sambal paste, sherry, untested, yellow onions

8-32: Indian Beef Casserole is an affront to Indian cooking worldwide. It is a dish that barely any Indian people would actually eat because it contains beef! 🐮

During my brief trip to India, I actually ate some beef served by the hotel which was spiced similar to this dish. This hotel served beef because it hosted a lot of travelers from USA and Europe who usually eat beef. Indian culture perceives the cow as sacred and a significant portion of the population observes a vegetarian diet. 🇮🇳