Oooh-la-la! What a fancy recipe 8-22: Beef Tenderloin with Whole Garlic is!. I have never attempted a dish like this before, but I approached it with confidence because I’ve watched Jamie make both a spiced butter and oven roasted garlic. She makes it look easy, but making this dish was not as difficult as I thought it would be. I don’t have plates with fancy fluted edges and I was out of red wine to serve with my dish, but I served it as best I could.
This dish is definitely gourmet. With spiced butter and roasted garlic, this dish contains a lot more elements than my usual go-to dishes.
Chicken soup is always good on a day when you are feeling sick. I made 3-9: Mexican Chicken Soup on a really hot day, basically the worst type of day to make chicken soup. I was able to freeze and store all of this soup for future meals. Later on in the week that I made this soup, I caught a nasty cold and having a stockpile of chicken soup really helped me feel better.
The spice mixture is the only part of this soup that is remotely Mexican.
Editor’s note: Simply Delicious has another “Mexican” soup–check out 3-15: Quick Mexican Soup if you want what is essentially a ground-beef version of this soup.
Here’s something a bit different from the Pasta and Rice chapter. Simply Delicious has a lot of international recipes, some more authentic than others. 12-22: Nasi Goreng is a take on a popular Indonesian fried rice dish, a sweeter and spicier variation of the ubiquitous Chinese take-out version.
This recipe doesn’t give you much in the way of creating Nasi Goreng spices if you don’t have access to or want to use a premixed blend. After the jump, I’ll include a Nasi Goreng spice blend I used and a link to the book from which I pulled it.