Dutch oven – Page 2 – Simply Delicious: The Cookbook Project

12-29: New Orleans Beans and Pasta

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses September 29, 2016July 29, 2020basil, black beans, boiled, Cajun, canola oil, carrots, cayenne pepper, Cheddar, cheese, chili peppers, chili powder, creamy, Creole, crushed tomatoes, dried herbs, Dutch oven, easy, farfalle, herbs and spices, inexpensive, julienned, Mexican, Monterey Jack, New Orleans, olive oil, paprika, pasta/noodles, pinto beans, salt, sautéed, Shishito peppers, side dish, tomato bouillon, tomatoes, untested, vegetables, vegetarian, white beans, yellow onions

I wasn’t quite sure how “authentic” 12-29: New Orleans Beans and Pasta would be when first looking this recipe over–Simply Delicious doesn’t exactly nail it on cultural faithfulness a lot of the time. A lot of that has to do with the time at which the books were written–many ingredients, methods, & tools that are easily accessible now were not 30 years ago.

However, this is essentially an American recipe, so I would assume it shouldn’t be that far off–if this is in fact a real New Orleans dish. ?

I wonder how many different linens/vases/glasses/odd statues they had to accumulate to photograph all of these different recipes. Just a thought I had while looking at this picture. Another thought: who decided on some of these things? What makes this picture decidedly New Orleans? ⚜?

6-2: Fiery Chicken Casserole

Adam Martin Group 06: Poultry & Game, Section 2: Main Courses August 18, 2016October 14, 2020all-purpose flour, bone-in, boneless, braised, breasts, butter, canola oil, casserole, chicken, chili peppers, chili powder, chives, creamy, crème fraîche, diced, dinner, drumsticks, Dutch oven, fairly easy, fairly inexpensive, green chiles, lactose-free, paprika, salt, sautéed, sliced, sour cream, spicy, thighs, untested, yellow onions

The whole time I was making 6-2: Fiery Chicken Casserole, I had this image in my head because I thought my sauce came out wrong. My sauce was light colored and the chicken in the photo shows a crispy, golden skin. If you look hard at the bowl in the upper left corner, you can see the white sauce that the authors described.

My version of the casserole came out a lot differently than the image shown on the card and didn’t taste very “fiery”. This dish would need a lot more heat to be considered “fiery”. ?

6-11: Chinese Duck

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses May 31, 2016June 17, 2020Asian, black pepper, bone-in, brown sugar, cast-iron, chicken bouillon, chicken broth, Chinese, Chinese/dark soy sauce, dairy-free, deglazed, dinner, duck, Dutch oven, egg-free, fairly easy, fairly expensive, garlic, ginger, granulated sugar, grated, herbs and spices, honey, lemons, minced, pan-fried, parsley, simmered, soy sauce, untested

Here’s a first for me: I’ve never attempted to break down a duck before this recipe, 6-11: Chinese Duck. I’ve cooked with duck a handful of times, but this is definitely the most involved with it that I’ve ever gotten. There’s one more duck recipe in this book, so expect a return sometime in the future.

I found myself with a duck after my husband took a trip past a local butcher a few weeks ago, so I decided to take a stab at one of the two recipes in the book. I assumed this would be similar to the Chinese dish Peking duck, and in true Simply Delicious style, it doesn’t quite come as close as recipes today can get you.

10-12: Basil-Baked Lamb

Jamie Martin Group 10: Lamb & Veal, Section 2: Main Courses May 16, 2016July 6, 2020basil, beef bouillon, beef broth, boneless, chicken bouillon, chicken broth, chopped, dairy-free, dinner, Dutch oven, easy, egg-free, fairly expensive, garlic, gluten-free, herb-roasted, herbs and spices, lamb, lamb shoulder, leg of lamb, meat thermometer, minced, pared, parsley, potatoes, roasted, salt, scalloped, untested, vegetables, yellow onions

I’ve done over 100 recipes at this point (closing in on 150 in the next few weeks), and this is the FIRST recipe from Group 10: Lamb & Veal. This is probably due to the fact that neither of those have ever featured heavily in my diet or culinary rotation. However, in the interest of science everything must be covered. So here we go–the first lamb recipe: 10-12: Basil-Baked Lamb.

Um, yeah. In the very first entry (where I explained what this whole project is about), I had mentioned that these books got a bit trashed when I had a bad roach infestation in my first apartment after college. This section was one of the casualties from overzealous roach spray distribution and poor post-massacre clean-up. A lot of the pages got stuck together, and due to their lack of regular use, stayed that way for far too long. Luckily for this one, the recipe part of the card is still somewhat legible.

6-32: Savory Buffet Chicken

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses April 30, 2016June 18, 2020apples, Asian, blender, breasts, chicken, coconut, coconut milk, creamy, crushed tomatoes, curry powder, dairy-free, dinner, Dutch oven, egg-free, fairly easy, fairly expensive, garlic, gluten-free, grated, herbs and spices, Indian, lunch, minced, olive oil, Oriental, salt, sautéed, sesame seeds, tahini, thighs, untested, whipping cream, yellow onions

Indian never goes well for Simply Delicious. 11-16: Indian Fried Fish was a bust, and 12-22: Nasi Goreng was less than exciting. This recipe, 6-32: Savory Buffet Chicken doesn’t openly identify itself as Indian-inspired, but it’s pretty similar to another clandestinely-influenced recipe, 6-8: Curried Chicken.

“Oriental” is a term you don’t really hear any more (as I mentioned in 7-11: Oriental Pork Stir-Fry), and the language seems a bit flowery for the 1980s. However, this project is not about that stuff–it’s about the food. Let’s press on.

6-30: Scottish Chicken Casserole

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses February 2, 2016June 18, 2020bay leaves, black pepper, bone-in, breasts, butter, casserole, chicken, chicken bouillon, chicken broth, dinner, dried herbs, drumsticks, Dutch oven, egg-free, fairly easy, gluten-free, inexpensive, melted, paprika, parsley, pot-roasted, potatoes, salt, scalloped, Scottish, seared, thighs, thyme, untested, wings, yellow onions

As I mentioned in 9-12: Shepherd’s Pie, I had a LOT of potatoes to get rid of after buying too many at Costco. So here’s another potato recipe for you: 6-30: Scottish Chicken Casserole.

EDIT: This seems to be a popular one–not sure why, since it’s not very exciting. Easy, but not thrilling. If that’s what you’re here for, game on. If you want to know more about this site/me, read this. Thanks for visiting!

Offhand, I have no idea why it’s “Scottish”, other than it seems similar to a lot of food you get in the UK. A cursory Google search turned up this recipe, which seems kind of like this one. This other recipe (from the same search) gives a bit more history, linking it to a classic French (and Scottish) casserole-type dish.

6-8: Curried Chicken

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses May 5, 2014June 17, 2020all-purpose flour, boiled, braised, butter, cast-iron, chicken, chicken bouillon, chicken broth, chopped, curry powder, dinner, Dutch oven, egg-free, fairly easy, fairly inexpensive, Indian, lunch, melted, parsley, pot-roasted, revisited, salt, sautéed, seared, spice blends, stews, sweated, thighs, yellow onions

It’s been a while, my friends–life gets in the way, sometimes. But, we must still eat, which means we must still cook (when you get tired of ordering out). Get ready for a trio of chicken recipes, starting with 6-8: Curried Chicken.

I actually made this in tandem with 6-24: Mushroom-Almond Chicken, as I had a LOT of chicken that night. Both recipes are from Book 1, Group 2: Main Courses. Subgroup 6 is Poultry & Game, so there’s some turkey and duck recipes scattered in with a multitude of chicken recipes.

Let’s dive into some Main Course recipes–you don’t win friends with salad.