Let’s get the first question out of the way right now. Compôte means “mixture” in French, so 15-20: Apple Compôte is essentially fancy applesauce. Don’t even worry about exerting the effort to mash the apples–these are just syrupy slices.
Some of you might have thought of pie filling when you saw “compôte”–I know I did. There’s actually differences between jam, jelly, preserves, conserves, and compote–I still don’t know if this iteration matches up with their definition, but here’s a recipe from my same trusted source (Serious Eats/Stella Parks) for essentially the same thing we’re making here.
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.
Chili’s, Applebee’s, Red Robin…I’ve enjoyed racks of ribs at almost every restaurant that offers ribs as a major offering on the menu. Freshly smoked ribs are a delicious delicacy. These oven baked ribs lack the smokiness of ribs cooked in a smoker. The flavor profile for 7-19: Cajun-Style Pork Ribs is influenced by the alcohol-infused marinade and the Cajun spice rub mixture.
Simply Delicious thinks these spices are fiery, however, I’ll have to disagree. Maybe I’m too desensitized to spice now, but I could have used about 30% more spiciness. I wasn’t always a fan of spicy food, but now some of my favorite hot sauces are sriracha, Tapatio, and Tabasco.
Finally, one from the “revisited” pile–those are recipes I’ve already made before, but am making again for the sake of this project. 5-20: Golden Cheese Tartlettes were one of the appetizers I made for a Valentine’s Day 80’s party I talked about in 1-22: Onion-Potato Diamonds–I thought these little cheese tarts seemed very 1980s.
They’re not kidding about the “fragile” part when it comes to these tartlettes–I originally made these for this project back in July of 2016, but the whole operation went so poorly that I abandoned it and never even posted about it. Now that I’ve bought the proper equipment and ingredients for it, it went much smoother.
I’ve always been a fan of a nice seafood bisque–lobster and/or shrimp bisque on a menu always gets at least a consideration from me, if not an order. 3-18: Shrimp Bisque was a solo affair for me (cream-based things usually are), but I enjoyed every bit of it. 🍤
I’ll admit it right now: I left the peas out of my version (except for the final picture plate–sorry to break the illusion), but you go right ahead and include them if you dig peas.
🔥 Flambé! 1-19: Flambéed Mushrooms isn’t something I would normally serve because most people I know are not huge fans of mushrooms. I really enjoy using the lighter to flambé these mushrooms! 🔥
Mushrooms and garlic are one of my favorite flavor combinations. I really enjoy stuffed mushrooms and these taste similar, just without the breadcrumbs and butter. If you’re looking for something more similar to stuffed mushrooms, check out 1-16: Mushrooms Escargot. 🐌
Hello readers, I’m Adam, your usual author’s husband, chiming in with a guest post. Jamie has these Simply Delicious recipes hung on our kitchen cabinets like a restaurant rail full of orders. There were some easy level recipes that I thought I could cook while Jamie was busy trying to finish her backlog of blog entries. 9-15: Peppercorn Beef Burgers are my first such attempt at preparing a recipe and photographing the process. I have to say that I had a lot of fun (I lit the sauce on fire!🔥) and you’ll see a few more guest posts from me coming up.
I’ve made more than a few burgers in my day, but the sauce on these patties did elevate the dish to a higher level.
Costco had pork tenderloin on sale, so I’ll use that as an opportunity to work my way through some of those recipes in the book. Here’s 7-36: Pork Tenderloin with Curry Sauce, which I made for dinner a few weeks ago.
True to its claims, I made this one pretty quickly one weeknight for dinner. You could make this with a cheaper cut of pork as well (such as a chop) if you don’t want to pay for the more expensive tenderloin cut.