cornstarch – Page 4 – Simply Delicious: The Cookbook Project

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.

16-18: Lemon Basil Tart

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods May 2, 2016November 5, 2020all-purpose flour, baked goods, baking powder, basil, boiled, butter, chilled, cornstarch, creamed, cut in, dessert, dusted, egg yolks, eggs, fairly hard, fairly inexpensive, fruit, granulated sugar, grated, herbs and spices, lemon juice, lemons, milk, party food, pastry, pie crust, powdered sugar, salt, shortbread, steeped, strawberries, tart, tart pan, untested, vegetarian, zested

Here’s one I’ve wanted to make for a LONG time, but never got to. I had even intended to do a version of 16-18: Lemon Basil Tart when I worked at the restaurant and was doing tarts every week moonlighting as the pastry chef, but the day I intended to make it, we were short on lemons and basil. Now I finally have a chance, and I even have the big tart pan in which to properly make it.

I didn’t even see until now that they mention that basil is related to mint–it makes sense. In this tart, the basil functions a lot like mint, and gives the tart a “fresh” flavor that just lemon wouldn’t provide. It took me a while to get to it, but it was worth it. ??

16-37: Double Decadent Brownie Torte

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods March 11, 2016November 6, 20204-6-09 dinner, all-purpose flour, baked goods, birthday, brownies, butter, cakes, chilled, chocolate, chocolate chips, cornstarch, creamy, custard, dessert, easy, egg yolks, eggs, fairly inexpensive, frosted, gift ideas, glazed, granulated sugar, Kahlúa, light corn syrup, macadamia nuts, melted, party food, pastry, pastry cream, pecans, revisited, roach motel apt, semisweet, strawberries, torte, vanilla extract, vegetarian, walnuts, whipping cream

I had mentioned in 1-8: Delicious Cocktail Snacks that I had attended a birthday party recently–I used 16-37: Double Decadent Brownie Torte as part of the birthday cake that I made for it. This is one I’ve made before, and this time I kept some of the changes I made the first time.

I noted that I made this with Kahlúa whipped cream the first time. I did that this time too, along with a Kahlúa pastry cream to layer between 2 layers of torte.

6-35: Chicken Diable

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses March 5, 2016June 18, 2020black pepper, boiled, boneless, bread crumbs, breasts, broiled, butter, cayenne pepper, cheese, chicken, chicken bouillon, coated, cornstarch, crispy, Dijon mustard, dinner, dredged, egg-free, fairly easy, fairly inexpensive, French, grated, lunch, melted, olive oil, panko, Parmesan, parsley, salt, shallots, sifted, simmered, slurry, tarragon, tarragon vinegar, tenderized, untested, vinegar, white pepper, white wine

Here’s a pretty basic “chicken with sauce” type recipe that can be fancy or not-so-fancy. “Chicken Diable” or “Chicken a la Diable”, as evidenced by the name, is essentially “the Devil’s chicken”, evoking images of spices and fire. ? ? As Serious Eats notes in their version of the dish, the French have a very different idea of spiciness than some other cultures.

Everyone’s got their version of this dish–here’s Bon Appetit’s, and Google turns up many more results. Whether it’s actually spicy is up to you–if you actually like things spicy, prepare to have to add some heat to this one.

7-9: Hunter’s-Style Pork Chops

Jamie Martin Group 07: Pork, Section 2: Main Courses February 25, 2016June 19, 2020black pepper, butter, chervil, chicken bouillon, chicken broth, cornstarch, dinner, egg-free, fairly easy, fairly inexpensive, gluten-free, melted, mushrooms, parsley, pork, pork chops, salt, sautéed, seared, sour cream, tarragon, tomatoes, untested, vegetables, white wine, yellow onions

Back when I made 7-55: Sunday Pork Stew, I had mentioned that I was intending on making a different recipe, but that I didn’t have the mushrooms to make it. This recipe, 7-9: Hunter’s-Style Pork Chops, was the recipe I was intending to make.

EDIT: This seems to be a popular recipe–it wasn’t one of my favorites, but I hope you enjoy! If you want to know more about this site/me, read this. Thanks for visiting!

“Hunter’s-style pork chops” seems to be a thing, although I’ve never heard of it before this book. Most recipes out there cite it as a “comfort food”, although if they’re already using the word “bland” in and around the recipe (see the second line above on the card), don’t expect anything avant garde.

16-28: Raspberry Meringue Cake

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods February 18, 2016November 6, 2020all-purpose flour, baked goods, baking powder, cakes, cornstarch, creamed, dairy-free, dessert, egg whites, eggs, fairly easy, fairly inexpensive, folded, fruit, granulated sugar, jam/jelly/preserves, meringue, mint, party food, raspberries, sifted, springform pan, strawberries, untested, vegetarian, whipping cream

Safeway had a deal on raspberries a few weeks back, and I knew there were some raspberry recipes lingering in Section 3 of the book that I needed to get to sooner or later. After purchasing said raspberries, the only recipe that I had all of the other ingredients for was this one, 16-28: Raspberry Meringue Cake.

I didn’t make this for a ladies’ luncheon or anything cult-of-domesticity like that–I made this to eat. I shared some with my husband, but sometimes, you just don’t need a special occasion for cake.

9-26: Crispy Beef Turnovers

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses November 17, 2015July 6, 2020appetizers, Asian, baked goods, bean sprouts, beef, black pepper, brushed, canola oil, celery, Chinese/dark soy sauce, cornstarch, crispy, dough, egg wash, eggs, fairly easy, fairly expensive, filling, ground beef, ground meat, hors d'oeuvres, julienned, leeks, mushrooms, party food, pastry, puff pastry, salt, sautéed, sherry, sliced, soy sauce, turnovers, untested

As I said in 13-13: Spinach Turnovers, the holiday season is upon us and therefore, you’ll need some recipes for dishes to take with you to a party, or at least to snack on while you binge-watch Netflix. 9-26: Crispy Beef Turnovers are the heartier, meatier companion to their spinach and crab brothers.

These are remarkably similar in execution to 13-13: Spinach Turnovers, so I suggest cooking the two at the same time if you want to add some variety to your dish. However, these are mighty tasty, and stand just fine on their own as well. If you have access to a deep-fryer, consider 1-7: Trader Vic’s Crab Turnovers for a crispy, Polynesian-inspired third option.

13-13: Spinach Turnovers

Jamie Martin Group 13: Vegetarian Dishes, Section 2: Main Courses November 13, 2015July 30, 2020appetizers, brushed, canola oil, chopped, cornstarch, creamy, diced, easy, egg wash, eggs, filling, frozen, hors d'oeuvres, inexpensive, lunch, nutmeg, party food, pastry, peeled, puff pastry, reduced, saffron, sautéed, sesame seeds, snacks, sour cream, spinach, turnovers, untested, vegetable bouillon, vegetable broth, vegetarian, yellow onions

It’s the holiday season, so you’ll probably find yourself entertaining (or in the mood for party food, at least). 13-13: Spinach Turnovers are a nice vegetarian option that you can bring to a party or just make for yourself.

I made these along with 9-26: Crispy Beef Turnovers for a get-together I went to recently. The ingredients & method for both are somewhat similar, so I prepared both at the same time, which worked out pretty well. If you find yourself with extra puff pastry (and maybe a deep fryer), consider a third turnover option, 1-7: Trader Vic’s Crab Turnovers.

7-28: Pork Chops with Rosemary

Jamie Martin Group 07: Pork, Section 2: Main Courses August 19, 2015June 19, 2020all-purpose flour, beef bouillon, beef broth, black pepper, boiled, butter, chives, coated, conchiglie, cornstarch, creamy, Dijon mustard, dinner, dredged, dried herbs, easy, egg-free, garnish, half-and-half, herbs and spices, inexpensive, lunch, melted, pork, pork chops, pork tenderloin, rosemary, salt, sautéed, scored, seared, simmered, soy sauce, tangy, untested, yellow onions

7-28: Pork Chops with Rosemary is a pretty simple pork chop recipe that’s good for a quick dinner. We buy the big packs of chops from Costco, so we always have to come up with different ways to prepare them.

Along with the abundance of pork, we’ve been growing and drying our own rosemary–it’s WAY more potent and flavorful than the packaged stuff from the market. If you have to choose, go with the fresh over the dried–it’ll taste so much better.

16-47: Orange-Almond Pie

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods October 11, 2014November 6, 2020all-purpose flour, almond meal, almonds, baked goods, baking powder, brushed, butter, chilled, cornstarch, creamed, dessert, dough, egg wash, eggs, fairly easy, fairly expensive, filling, flute, gift ideas, granulated sugar, grated, jam/jelly/preserves, marmalade, milk, oranges, pastry, pie crust, pies, stand mixer, untested, vegetarian, zested

It’s feeling a bit unbalanced around here–we need more from the back of the book. Here’s one from a brand new group: Pies & Cakes. Just in time for the cooler weather, we have 16-47: Orange-Almond Pie.

This came out really well: it tasted great, and you can make it in a toaster oven!