Béchamel sauce – Simply Delicious: The Cookbook Project

11-11: Lobster Thermidor

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses April 24, 2024April 21, 2024all-purpose flour, bay leaves, Béchamel sauce, black pepper, boiled, broiled, butter, carrots, cheese, Christmas, coral, dinner, dry mustard, expensive, fairly hard, fish bouillon, fish stock, French, garlic, leeks, lobster, melted, Parmesan, parsley, party food, peppercorns, reduced, roux, salt, seafood, serving shells, shelled, shellfish, sliced, split, strained, the sims, thyme, tomalley, untested, whipping cream, white wine

Still catching up on things I made for holidays past, but at least now I’m up to 2023. 11-11: Lobster Thermidor isn’t just the grand meal we had for Christmas 2023 (XMAS 23), it’s also the final recipe I have for the Fish & Seafood chapter, as well as a famous fancy dish you make in the Sims. I feel like finally making it (and posting about it) is quite the celebration in and of itself.

It’s a very indulgent dish, and took us a while to put together as it became difficult to find whole lobsters for a while, at least out here on the west coast of the US. Once we finally found a frozen cooked pair at Costco, it was game on.

5-16: Richmond Omelette

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters October 30, 2017January 26, 2021all-purpose flour, Béchamel sauce, black pepper, breakfast, broccoli, broiled, butter, casserole, Cheddar, cheese, cheese sauce, creamy, easy, eggs, Emmental, filling, French, garnish, grated, Gruyère, inexpensive, lunch, melted, milk, Mornay sauce, mushrooms, omelette, Parmesan, port wine, roux, salt, sliced, sour cream, tomatoes, untested, vegetables, vegetarian, whipping cream, white Cheddar

A lot of Simply Delicious‘ recipes are takes on already-established dishes, like 9-4: Swedish Meatballs, 2-13: Waldorf Salad or 3-2: New England Clam Chowder. I did a fair amount of searching for anything that resembled 5-16: Richmond Omelette, but besides some rankings of places to get a good omelette in Richmond, VA, there’s not much out there for that particular dish with that name.

I’ve put this one off for a while due to not having port wine on hand. After a trip to the store and a rather haughty store clerk who carded me for it despite the clearly visible gray streaks in my hair, I have the wine–let’s make a weird mushroom omelette-casserole with cheese sauce.

9-9: Pork Meat Loaf with Horseradish

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses December 19, 2016February 1, 2021all-purpose flour, allspice, Asian, Béchamel sauce, black pepper, broiled, brown sugar, butter, Chinese/dark soy sauce, cloves, cornstarch, creamy, dinner, dried spices, egg-free, fairly easy, five-spice powder, glazed, grated, ground meat, ground pork, half-and-half, herbs and spices, horseradish, inexpensive, loaf pan, lunch, meatloaf, nutmeg, parsley, pork, roux, salt, sliced, soy sauce, teriyaki sauce, untested

I don’t often have ground pork on hand, but I happened to pick some up at a supermarket sale a few months ago and had been holding it in the freezer for a Simply Delicious recipe–I knew there were a few that called for it. 9-9: Pork Meat Loaf with Horseradish would have been a silly recipe to sub in ground beef for (my usual move), so this one will get the honor of being used with actual pork. ?

You guys, this picture does not look promising. Meatloaf is already difficult to get excited about, and I’m not sure if a creamy horseradish sauce is going to be enough to save it. Despite the copy reeking of desperation at the bottom of the recipe card (does this look “extravagant” to you?), I’m still willing to give it a shot. ?

12-10: Cheesy Tagliatelle

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses October 29, 2016July 27, 2020al dente, all-purpose flour, basil, Béchamel sauce, black pepper, boiled, butter, Cheddar, cheese, cheese sauce, chopped, creamy, dinner, easy, fettuccini, frozen, garlic, grated, half-and-half, herbs and spices, inexpensive, Italian, lunch, melted, milk, minced, nutmeg, Parmesan, pasta/noodles, red bell peppers, roux, salt, sautéed, sesame seeds, side dish, sliced, spinach, sweet peas, tagliatelle, toasted, untested, vegetables, vegetarian

I’ve been meaning to make this one for a while–spinach fettuccine was my favorite as a kid (and is SUPER hard to find these days). I usually had it with Alfredo sauce, and the cheesy sauce in 12-10: Cheesy Tagliatelle is like a thinner, red pepper-ier version of that. ?

I’m not quite sure what the major difference between tagliatelle and fettuccini is–the TL;DR of a quick search indicates it has to do with fettuccini noodles being the same width as tagliatelle, but a bit thicker. The two come from different parts of Italy, but both roughly refer to the same concept.

5-6: Cheese Soufflé

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters May 28, 2016April 29, 2020all-purpose flour, appetizers, Béchamel sauce, black pepper, breakfast, butter, Cheddar, cheese, cornstarch, creamy, dinner, egg whites, egg yolks, eggs, fairly easy, French, Gouda, grated, Gruyère, inexpensive, Jarlsberg, lunch, melted, milk, Monterey Jack, party food, salt, shredded, side dish, soufflés, stand mixer, untested, vegetarian, whipped

Soufflés 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 Soufflé). I’ve covered one savory soufflé dish already from this book: 4-11: Potato Soufflé 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 soufflé without weighing it down. Simply Delicious shows this recipe in individual ramekins, but I’m going to make it all in one big soufflé dish–I have to justify its existence in my cabinet.

12-1: Lasagna

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses October 3, 2014July 27, 2020all-purpose flour, basil, Béchamel sauce, beef bouillon, black pepper, butter, cheese sauce, creamy, crushed tomatoes, dinner, dried herbs, fairly easy, garlic, ground beef, ground meat, ground turkey, inexpensive, Italian, lasagna, lunch, meat sauce, melted, milk, minced, Mozzarella, nutmeg, pasta/noodles, roux, salt, sausage, sautéed, simmered, tomato paste, tomato sauce, tomatoes, untested, yellow onions

You’ll be hard-pressed to find someone who hasn’t had lasagna before. It’s not very difficult to make, but often very time-consuming. The first entry in the Pasta & Rice section is the old standby: 12-1: Lasagna.

This version is different than what I’m used to making: it uses a cheese sauce (similar to a béchamel) in place of a ricotta/egg mixture. It was good, but I think I’d choose the ricotta/egg mixture in terms of what I think of when I think of “lasagna”.