blanched – Page 3 – Simply Delicious: The Cookbook Project

7-1: Pork Tenderloin with Mushrooms

Jamie Martin Group 07: Pork, Section 2: Main Courses April 20, 2016June 18, 2020black pepper, blanched, bread crumbs, butter, cheese, chopped, coated, creamy, dinner, dredged, egg yolks, eggs, fairly easy, fairly expensive, garlic, garlic powder, grated, herb salt, herbs and spices, lunch, mushrooms, pan-fried, panko, Parmesan, parsley, parsnips, pork, pork tenderloin, sautéed, side dish, steamed, stews, tenderized, untested, vegetables, whipping cream, white wine

Oh boy, another pork tenderloin recipe. This is the last of my Costco pack, but I’m going tomorrow, so who knows what I’ll come home with. 7-1: Pork Tenderloin with Mushrooms is the first card in Group 07: Pork, and a pretty straightforward recipe. Other pork tenderloin recipes I’ve covered so far include 7-27: Pork Tenderloin in Creamy Sauce, 7-34: Grilled Pork Slices with Garlic, and 7-36: Pork Tenderloin with Curry Sauce.

This recipe includes parsnips, a root vegetable related to carrots and parsley. Parsnips are usually winter vegetables, but I think you could probably still get away with it in mid-April.

5-39: Asparagus-Clam Quiche

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 19, 2016October 14, 2020all-purpose flour, asparagus, bacon, black pepper, blanched, boiled, breakfast, cheese, clams, dinner, dried herbs, eggs, fairly easy, fairly inexpensive, granulated sugar, half-and-half, herbs and spices, lemon juice, lemons, lunch, minced, paprika, pie crust, quiches, salt, sautéed, seafood, shortening, shredded, simmered, spring, Swiss, thyme, untested, vegetables, yellow onions

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.

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.

7-34: Grilled Pork Slices with Garlic

Jamie Martin Group 07: Pork, Section 2: Main Courses March 30, 2016June 18, 2020barbecue, beef bouillon, beef broth, black pepper, blanched, boneless, broiled, canola oil, deglazed, dinner, easy, egg-free, fairly inexpensive, garlic, gluten-free, grated, grilled, lemons, lunch, melted, olive oil, party food, pork, pork loin, salt, sautéed, untested, vegetable oil, zested

Since the last entry was a garlic & beef entry (8-20: Juicy Steak with Garlic Topping), here’s another garlic recipe for you, this time with pork: 7-34: Grilled Pork Slices with Garlic. I used a cast-iron grill pan for this, but you could use a BBQ or even just do a pan-sear if that’s what you’ve got.

This is some serious garlic game–whole cloves, in fact. But they’re right–blanching them does make them pretty mild and yummy. If you’re willing to risk some garlic breath, this recipe is a pretty decent one to check out.

4-9: Asparagus with Italian Butter Sauce

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters March 29, 2016October 13, 2020all-purpose flour, appetizers, asparagus, black pepper, blanched, boiled, butter, butter sauce, chervil, chives, creamy, dinner, egg yolks, eggs, fairly easy, fairly inexpensive, herbs and spices, Italian, Italian parsley, melted, milk, mounted, parsley, roux, salt, sautéed, side dish, spring, steamed, tarragon, tender-crisp, untested, vegetable bouillon, vegetable broth, vegetables, vegetarian, whipping cream, white wine, yellow onions

Late March/early April is right around the time asparagus begins its short season, so if you happen to find yourself with some in the near future, here’s a recipe for you: 4-9: Asparagus with Italian Butter Sauce. I served this as a side dish along with 8-20: Juicy Steak with Garlic Topping.

There’s such a short window of time when asparagus is in season–you start seeing it around March-April, and it’s done around early summer, in June-July. We’ve recently signed back up for our CSA box after a break, and asparagus was waiting for us in the first one.

12-9: Pasta with Salmon and Basil

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses February 29, 2016July 27, 2020al dente, all-purpose flour, basil, black pepper, blanched, boiled, butter, canola oil, creamy, dinner, dried herbs, easy, fairly expensive, fish, fish bouillon, half-and-half, lunch, melted, milk, pan-fried, pasta/noodles, roux, salmon, salt, sautéed, smoked salmon, sun-dried tomatoes, tomatoes, untested

Another recipe attempt born of Costco sale inspiration and brought down by too much time between buying stuff and using it up. I did my best with 12-9: Pasta with Salmon and Basil, but I probably didn’t do it justice.

This was the only recipe in Simply Delicious that I could find that used salmon filets, not steaks. I somehow had it in my head that there were several recipes that used salmon, and so was disappointed to find that this was the only one that I was going to knock out, despite now having a few pounds of salmon.

12-8: Penne with Broccoli

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses January 26, 2016July 27, 2020all-purpose flour, basil, blanched, boiled, broccoli, butter, Cheddar, cheese sauce, dinner, easy, inexpensive, lunch, milk, mushrooms, oregano, pared, Parmesan, pasta/noodles, penne, roux, salt, sautéed, untested, vegetable oil, vegetables, vegetarian, yellow onions

As you’ve probably figured out, I don’t always write these immediately after I’ve cooked the dish. I usually remember a lot about them though, and I make a lot of mental notes as I go, especially now that I’ve done 80+ of these at this point.

I don’t remember a damned thing about 12-8: Penne with Broccoli. I’m pretty sure the only thing I remember was that it was pretty unmemorable.

My guess is it’s one of those one-pan-skillet-easy-weeknight-dinner kind of things that gets you to eat vegetables by covering them in cheese and noodles. Not that that’s bad, but it’s nothing new.

18-17: Cooking Glossary I

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School November 14, 2015September 30, 2020al dente, au gratin, barded, basted, blanched, boiled, bouquet garni, braised, breaded, broiled, caramelized, coated, cooking class, cooking glossary, cooking school, creamed, cut in, diced, dredged, dusted, flaked, flambé, flute, glazed, glossary, how-to, hulled, julienned, kneaded

Here’s a new-to-you part of the book I want to start featuring. The last three chapters of Simply Delicious comprise their own section: Cooking School. These chapters detail more of the practical culinary knowledge required to execute recipes well, and teach some skills by going through some basic recipes.

I’m going to start mixing up the regular recipe entries with these Cooking School ones as well, which shouldn’t be too different. If anything, they’ll be a lot shorter–like this one.

Chapter 18 is about Basic Techniques. I thought that 18-17: Cooking Glossary I would be a good place to start. I used this same (complete) glossary when I taught cooking to K-8 kids in an after school program a few years ago, and I inserted a copy of it into the recipe book at the restaurant I used to work at. There’s also one taped inside my spice cabinet at home for reference.

4-4: Scalloped Parsley Potatoes

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters September 17, 2015April 14, 2020all-purpose flour, black pepper, blanched, boiled, butter, creamy, dinner, easy, egg-free, food processor, half-and-half, inexpensive, lunch, milk, nutmeg, parboiled, parsley, peeled, potatoes, revisited, salt, scalloped, side dish, tender-crisp, vegetable bouillon, vegetable broth, vegetables, vegetarian, white pepper

4-4: Scalloped Parsley Potatoes is the third of my recent 3-recipes-at-1-time attempt–the others being 4-2: Green Beans with Hazelnut Butter and 7-55: Sunday Pork Stew.

I think I’ve made these before, despite the lack of notations. These were really easy and pretty good–very mild yet still flavorful.

4-2: Green Beans with Hazelnut Butter

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters September 15, 2015April 13, 20204-6-09 dinner, blanched, butter, cilantro, dinner, easy, fairly inexpensive, favorites, green beans, hazelnuts, Italian parsley, lemon juice, lemons, lunch, melted, nuts, parsley, pecans, revisited, roach motel apt, salt, sautéed, side dish, snipped, string beans, sweet butter, tender-crisp, vegetables, vegetarian, walnuts

This recipe, 4-2: Green Beans with Hazelnut Butter along with 7-55: Sunday Pork Stew and 4-4: Scalloped Parsley Potatoes were my first attempt at trying to do 3 of these entry recipes at once. It ended up being harder to do than I thought.

One I’ve made before, about 6 years ago along with 6-40: Peppercorn Chicken Breasts and some other ones. I really like this technique/flavor profile–I use it a lot, even when I’m not documenting it for the Internet.

3-8: Gazpacho

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters October 6, 2014March 14, 2020appetizers, black pepper, blanched, blender, celery, cherry tomatoes, chilled, chives, croutons, cucumbers, dairy-free, diced, dinner, egg-free, fairly easy, food processor, garlic, gluten-free, heirloom tomatoes, inexpensive, lemon juice, lemons, lunch, olive oil, pared, parsley, party food, peeled, picnic, purée, red bell peppers, restaurant-style, salt, slit, soups, Spanish, summer, The Simpsons, tomatoes, untested, vegan, vegetable bouillon, vegetable broth, vegetarian, yellow onions

First of all, ANY mention of 3-8: Gazpacho must immediately be followed with a reference to this episode of the Simpsons.

“It’s tomato soup served ICE cold!”

Yes, Lisa. Yes it is. ?

It was the end of summer and we had a ton of tomatoes. It’s a winning combination. ?