boiled – Page 3 – Simply Delicious: The Cookbook Project

7-21: Jambalaya

Jamie Martin Group 07: Pork, Section 2: Main Courses January 13, 2020August 30, 2021American, American South, andouille, basil, black pepper, blanched, boiled, brown rice, Cajun, canola oil, chicken bouillon, chicken broth, chopped, Creole, cubed, dinner, fairly easy, fairly expensive, French, garlic, green bell peppers, long-grain, lunch, minced, New Orleans, peeled, pepperoni, pork, Provençale, rice, salt, sausage, sautéed, shrimp, smoked ham, Spanish, spicy, Tabasco sauce, thyme, tomatoes, untested, vegetable bouillon, vegetable broth, vegetable oil, West African, wild rice, yellow onions

Cajun and Creole cooking are not something I’ve had a ton of experience with, so 7-21: Jambalaya is somewhat unfamiliar territory. I didn’t grow up eating a lot of New Orleans cuisine, other than my mother’s ill-fated attempt at making gumbo once.

It’s not a difficult recipe (quite the opposite, actually), but I don’t feel like I have a solid understanding of the difference between what makes it good and what makes it great. That’s something that comes with experience, both as a taster and as a creator.

I couldn’t have even told you that there are two types of jambalaya, Creole and Cajun. According to the all-knowing Wikipedia, the difference between the two is the absence or presence of tomatoes. Simply Delicious identifies this version as Creole, which is correct–that’s the version that has the tomatoes in it, which this one does. ??

6-58: Chicken Pie with Puff Pastry

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses October 15, 2019October 15, 2020all-purpose flour, American, basil, bay leaves, black pepper, boiled, boneless, breasts, butter, carrots, celery, chicken, chopped, deboned, diced, dinner, dried herbs, easy, egg-free, fairly inexpensive, filling, frozen, herbs and spices, individual, lunch, melted, pearl onions, pie crust, pies, pot pie, puff pastry, roux, salt, sautéed, simmered, skinless, slit, strained, sweet peas, tender-crisp, thighs, untested, vegetables

Yo. As I’ve said previously, I take breaks from this project when life gets in the way. This summer was BANANAS, and fall seems to be quickly passing me by as well. I haven’t given up on cooking and photographing recipes, but I seem to have dropped the ball on actually writing them up and posting them.

I made the first attempt to rectify this earlier today when I uploaded about 600 pictures from two memory cards that I’ve filled up since May of this year. I made the second when I set up all the folders to start organizing the pictures (we’re talking over 50 recipes here).

Here’s the third: a recipe I cooked back sometime in early 2019, 6-58: Chicken Pie with Puff Pastry. This has been in various draft stages since April, and I’m finally finishing it NOW. This isn’t even part of the memory card dump from today–that’s how far behind I am.

This is essentially chicken pot pie. I mean, how is it not? The major difference between this and Marie Callender’s is that this one only has pastry on top.

15-36: Pear-Orange Sorbet

Adam Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods March 3, 2019October 29, 2020boiled, brandy, cold desserts, cored, dessert, easy, fairly inexpensive, food processor, frozen, fruit, Grand Marnier, granulated sugar, grated, Greenback apt, ice cream maker, liqueur, orange juice, orange peel, oranges, pears, purée, revisited, sorbet, summer, vegan, vegetarian

The photo of this delectable dish is enhanced by the superior dishware chosen to accentuate the fluffiness of the iced desert within. I made 15-36: Pear-Orange Sorbet before a few years ago when we first started this project, but I forgot to take photos. I finally got back to it in January 2019.

The recipe card describes this dish about as well as I could. The ripe pears did have an intense fruity flavor that was intriguing. Can’t beat that.

4-14: Stuffed Artichokes

Adam Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters March 1, 2019October 4, 2020all-purpose flour, appetizers, artichoke hearts, artichokes, black pepper, boiled, broiled, butter, butter sauce, chopped, fairly easy, fairly inexpensive, Greek yogurt, half-and-half, Hollandaise sauce, lunch, milk, mushrooms, party food, port wine, salt, sautéed, stews, stuffed, untested, vegetables, vegetarian, yellow onions

Hot Take: Artichokes are the lobster of the vegetable world. 4-14: Stuffed Artichokes represents this well: too much work for too little satisfaction. Peeling the little leaves off the artichoke and harvesting the heart feels a lot like picking apart the carapace of an undersea crustacean.

Stuffing an artichoke with a mushroom stew is a unique way to serve this giant edible thistle flower. These plants don’t grow naturally where I’m from, so my experience with artichokes only came after moving to California. My favorite way to enjoy them is marinated artichoke hearts.

7-33: Country Dinner

Jamie Martin Group 07: Pork, Section 2: Main Courses February 16, 2019October 28, 2020apples, bacon, black pepper, boiled, butter, chopped, country-style, dinner, easy, fried, gluten-free, grated, herbs and spices, inexpensive, mashed, mashed potatoes, milk, nutmeg, pan-fried, peeled, pork, potatoes, salt, sautéed, untested, yellow onions

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 similar recipes, 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.

12-25: Parmesan Rice with Shrimp

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses September 3, 2018July 28, 2020boiled, butter, canola oil, celery, cheese, chicken bouillon, chicken broth, chili powder, chopped, cooked shrimp, creamy, diced, dinner, egg-free, fairly easy, fairly expensive, garlic, grated, green onions, herbs and spices, julienned, long-grain, lunch, melted, minced, Parmesan, parsley, party food, peeled, reduced, rice, sautéed, scallions, seafood, shellfish, shrimp, side dish, Tabasco sauce, untested, vegetables

12-25: Parmesan Rice with Shrimp is a great weeknight dinner option or even perhaps a side dish for a potluck or party. It has similarities to paella and risotto, but isn’t as time or skill-intensive as either of those. And as you can tell by the frequency of how much I’ve been posting lately (not much), anything quick is much appreciated.

I feel like they were trying to roughly capture the essence of Shrimp Etouffee with the flavors used in this recipe, but with much less work involved. Cajun/creole-inspired isn’t new for Simply Delicious, but it’s rarely executed faithfully.

11-8: Almond Trout

Adam Martin Group 11: Fish & Seafood, Section 2: Main Courses June 15, 2018October 27, 2020all-purpose flour, almonds, black pepper, boiled, butter, candied, creamy, dinner, dredged, easy, egg-free, fairly inexpensive, fish, ginger, herbs and spices, lemon juice, lemons, lunch, milk, nuts, pan-fried, parsley, salt, sautéed, seafood, sliced, trout, untested, whipping cream, Worcestershire sauce

Almonds are grown in California in abundant numbers so luckily, the featured ingredient in 11-8: Almond Trout is fairly inexpensive for us. This is not the first recipe to include almonds in a main course. Jamie chopped some for the sauce of the 11-16: Indian Fried Fish and I added them whole to 9-27: West Indian Meat Casserole. Jamie also combined pork and almonds in 7-55: Sunday Pork Stew. Who could forget the chopped almonds in the sauce from the mauve chicken in 6-24: Mushroom-Almond Chicken? Once you go into desserts, Simply Delicious offers tons of recipes that contain this wondrous drupe, which is technically a seed, but commonly called a nut.

Pan-fried fish has to be my second favorite preparation of fish, second only to full frying in a deep fryer, of course.

12-15: Pasta with Salami

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses June 13, 2018October 27, 2020beef, beef bouillon, black pepper, boiled, carrots, celery, cheese, chicken bouillon, chili sauce, chopped, conchiglie, cubed, diced, Dutch oven, easy, egg-free, fairly inexpensive, garlic, grated, Italian, lunch, minced, mirepoix, olive oil, oregano, Parmesan, pasta/noodles, peeled, penne, pork, rotini, salami, salt, sausage, sautéed, side dish, sliced, tender-crisp, tomatoes, untested, vegetables, yellow onions

Pasta with a thin sauce didn’t seem super appropriate for dinner, so I made 12-15: Pasta with Salami and dished it out for lunch as part of a meal prep. While there are a few differences between the recipe card photo and my final product photo, my creation was similar in spirit to the beautifully shot photo below. The place settings are so retro–such a great scene they set.

The exquisite setup showcases the raw ingredients along with the wonderful cutlery and plating of the dish. How magnificent!

12-20: Fettuccini with Ham

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses June 8, 2018October 27, 2020black pepper, boiled, butter, cheese, chopped, creamy, diced, dinner, easy, fairly inexpensive, fettuccini, frozen, grated, half-and-half, ham, julienned, lunch, melted, mushrooms, Parmesan, parsley, pasta/noodles, peeled, piquant, pork, salt, sautéed, sliced, smoked ham, sweet peas, untested, vegetables, whipping cream, yellow onions

Fettuccini and ham are different foods I’ve heard of before. 12-20: Fettuccini with Ham is a dish I never could have imagined in my wildest dreams. It is both “piquant and tasty” as described below and I enjoyed the dish a lot.

Time for a confession: I have never cooked fettuccini nests before in my life before I prepared this dish. My parents weren’t adventurous with their pasta choices. We were strictly a spaghetti and angel hair household when it came to noodle pasta. Having a cream based sauce was rare also, they generally opted for a tomato-based sauce.

12-33: Individual Beef Lasagna

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses April 23, 2018October 27, 2020beef, boiled, broccoli, canola oil, celery, cheese, cream of mushroom, creamy, dinner, dried herbs, fairly easy, fairly expensive, grated, half-and-half, herbs and spices, individual, lasagna, layers, leeks, lunch, melted, milk, mushrooms, olive oil, oregano, parsnips, pasta/noodles, peeled, roast beef, sautéed, sliced, untested, vegetables

Have you ever thought to make individual servings of lasagna? I’ve never thought to make lasagna in single servings and after attempting 12-33: Individual Beef Lasagna, I would not try it again. Join me, won’t you? Watch as I do my best to follow this recipe from deep within the minds of the wacky editors of Simply Delicious.

The example photo looks so elegant. The blue rimmed wine glass is excellent, I wish I had a set of those. The description is not hyperbolic when it says this is a completely new version of lasagna. It’s barely lasagna.