I guess the best way to start this is…have you seen that Julie & Julia movie from a few years ago? If not, and you enjoy reading this blog (or even if you don’t), you DEFINITELY should go watch it. It’s essentially the idea that formed this website/project. In that movie, one of the featured Julia Child recipes is her Boeuf Bourguignon which is found in Mastering the Art of French Cooking, one of her most famous books and one of the most famous cookbooks in general.
With that being said, we come back to the fact that this is not a Julia Child cookbook project, it is a Simply Delicious one. So, I present to you Simply Delicious’ version of the dish: 8-10: Beef Bourguignon.
Simply Delicious isn’t wrong–this dish is essentially French beef stew (with a good amount of red wine in it). I’ve made Julia’s version a few times (let’s be honest, we ALL made it at least once after that movie came out), but I’ve yet to attempt the Simply Delicious version, mostly because it was a “new book” recipe and I didn’t know it even existed until a few years ago. Let’s see how they compare…
Hello there, and happy June! I was on vacation (a real one!) for most of May, but I’m back now with 5-2: Old-Fashioned Oven Pancake. There’s not a lot that goes into this dish (just 4 ingredients), and it’s probably better/more commonly known as a German pancake and/or a “Dutch baby”.
So far, this is the only mention of lingonberries that I’ve seen in this whole book–I always think of them as something you only see in jam form at IKEA, but according to Wikipedia they are grown in multiple regions including North America (not just Europe/Scandinavia). They’re tough to find fresh here, but frozen seems to be widely available.
Another day, another Simply Delicious “quick” dinner recipe featuring some sort of creamy sauce with mustard in it. This particular version is 8-6: Quickly Sautéed Beef and Peppers–I bet you can figure out the basic gist of this recipe just from the title.
They REALLY need you to know how quick this dish is–it’s not only in the title, it’s also in the description. Pepper steak is not a new concept, and is not too far off from this recipe in terms of ingredients and prep. Whip up some rice to serve it with, and you’ve got yourself a QUICK and easy dish.
I’ll be honest–I have no idea why this is “special chicken”. But for me, 6-16: The Chef’s Special Chicken will be special because I made it with “chick’n” instead of the real thing. I guess that’s not all that special for me at this point, but maybe for you?
If you search for “chef’s special chicken”, you’ll get a million different types of recipes, so I’m not sure what makes this one especially traditional. Although this one I found is pretty much this same exact recipe, so I guess it’s not as unknown as I thought. That or someone ripped off Simply Delicious and called it their own.
In a restaurant when you see “chef’s special”, it usually translates to “this is about to go bad so let’s try to sell it tonight however we can”. #themoreyouknow
We’re getting to the some of the last recipes I have for some of these chapters, and 7-33: Country Dinner is one of the few remaining entries from the Pork chapter of Simply Delicious. Honestly, this recipe as it exists is not much more than mashed potatoes with bacon and onions. That doesn’t sound bad per se, but I don’t know if it constitutes “dinner”.
Google only gave me a few results for similarrecipes, but I’m pretty sure this isn’t too far off from the mashed potato bowls you can get at like KFC. If anything, the KFC ones come with more stuff in them.
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.
The card for 2-10: Spinach Salad is great because it has notes and reviews from the attempts of two other chefs I really admire, Jamie and her mother. From the date of the original note, I can deduce that Jamie’s mom made this recipe almost 25 years ago. She gives a succinct review, “Very Good, Very Easy.” Jamie’s equally positive review of her attempt at making this recipe 9 years back is encouraging. Making this salad for dinner one night after work is a super easy task and I agree with the previous reviews written on the card.
Simply Delicious helps you learn in so many different ways. Not only do I get a recipe for a salad, I get some history about the main ingredient: SPINACH!
Editor’s note: I made this as part of a “fancy dinner” in my first apartment, a year or two after college. I was so happy to have a kitchen and table to call my own, I invited some friends over, busted out a few Simply Delicious recipes, and threw a “fancy” dinner party, complete with table settings and after-dinner coffee.
2-4: Chef’s Salad is another somewhat classic American restaurant dish to serve with your 1-18: Club Sandwich. Wikipedia gives it a similar history–most accounts trace it back to early 20th century New York, although a few credit it to originating in 17th century England. This iteration is pretty similar to most you’ll find in modern-day restaurants–the beauty of the chef salad is that the ingredients are at the discretion of the chef.
I NEED that creepy statue in the Simply Delicious picture. Google has nothing decent for me when I search “hippopotamus chef“, but you never know–someday one of my thrift store treasure hunt trips may pay off.
In honor of Presidents Day today, here’s a classic American dish: 1-18: Club Sandwich. Wikipedia claims the club sandwich (or “clubhouse sandwich”) originated in late 19th century New York. It’s not hard to find one these days, and while the Simply Delicious version is not quite restaurant-sized (usually they’re HUGE), it’s still a hearty lunch or dinner option. ??
I have no idea what’s going on with their picture or description of this sandwich–their picture only shows one layer (no middle bread) and the order of ingredients they describe above doesn’t match the recipe. I think I’m sticking with the recipe version.
It’s hard to think of things to write about something you cooked awhile ago–a moment of honesty while I get my gears turning here. 13-2: Onion Tart is a great vegetarian (with a modification or two) option that satisfies everyone for any meal of the day. It’s not super exciting (which explains my inability to think of anything particularly interesting to say about it), but it’s definitely a pretty good fallback option if you’re in need of an easy, crowd-pleasing, inoffensive, yet impressive recipe.