egg yolks – Page 5 – Simply Delicious: The Cookbook Project

13-2: Onion Tart

Jamie Martin Group 13: Vegetarian Dishes, Section 2: Main Courses July 1, 2016July 29, 2020all-purpose flour, appetizers, bacon, baked goods, black pepper, breakfast, butter, cheese, chilled, creamy, dinner, dough, egg yolks, eggs, fairly easy, flute, food processor, gift ideas, grated, Gruyère, herbs and spices, inexpensive, lunch, nutmeg, Parmesan, party food, pastry, pie crust, salt, sautéed, tart, tart pan, untested, vegetables, vegetarian, yellow onions

It’s hard to think of things to write about something you cooked awhile ago–a moment of honesty while I get my gears turning here. 13-2: Onion Tart is a great vegetarian (with a modification or two) option that satisfies everyone for any meal of the day. It’s not super exciting (which explains my inability to think of anything particularly interesting to say about it), but it’s definitely a pretty good fallback option if you’re in need of an easy, crowd-pleasing, inoffensive, yet impressive recipe.

Simply Delicious notes that this recipe is French and that this version comes from the Alsace region of the country. I found a few other takes on that version scattered around the Internet, but give or take some bacon and Gruyère cheese, they’re all relatively similar to this one. 🍷

11-25: Best Ever Sole Au Gratin

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses June 27, 2016July 7, 2020all-purpose flour, au gratin, black pepper, butter, cheese, chicken bouillon, chicken broth, chopped, cooked shrimp, creamy, dinner, egg yolks, eggs, fairly easy, fairly expensive, fish, fish bouillon, fish stock, grated, lunch, mashed potatoes, melted, mushrooms, pared, Parmesan, revisited, roux, Rozie house, salt, sautéed, seafood, shrimp, sole, stuffed, twice-baked, vegetables, whipping cream, white wine, yellow onions

This recipe is already setting high expectations with the title 11-25: Best Ever Sole Au Gratin, and I’m not here to completely dash those hopes. This is a pretty decent fish recipe, as those go (I’m usually wary of home-cooked fish recipes), but it’s nothing spectacular, despite Simply Delicious’ assertions. 🐟

This one gets fancy with the piping bag and tips for the potatoes. I still haven’t replaced my piping/pastry bag set-up since it all failed during the making of 17-52: Apricot Macaroons for the holidays last year (2015). Since I’ve yet to replace it, I’ll have to get creative again.

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.

3-5: Creamy Cheese Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters May 26, 2016March 14, 2020all-purpose flour, appetizers, bacon, black pepper, butter, Cheddar, cheese, chopped, crab, creamy, croutons, dinner, easy, egg yolks, eggs, grated, green onions, half-and-half, inexpensive, Jarlsberg, leeks, lunch, melted, milk, parsley, roux, salt, sautéed, shredded, shrimp, side dish, soups, Swiss, untested, vegetable bouillon, vegetable broth, vegetables, vegetarian, whipping cream

Here’s a question for you: is cheese soup really soup? To me, it’s essentially the sauce from macaroni and cheese, thinned down and maybe dressed up with some onions or bacon. Often potato or broccoli gets added as well, in an attempt to “healthify” it. No matter what, it just seems…indulgent. I was on my own to make and eat 3-5: Creamy Cheese Soup, so I kept this one simple.

Don’t get me wrong–I do enjoy broccoli cheese soup (and make one every few months or so for work), but leek & cheese (which this one is) doesn’t excite me as much. This one was a bit leek-y for me, but maybe I just lack appreciation for the leek.

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. 🍋🌿

7-1: Pork Tenderloin with Mushrooms

Jamie Martin Group 07: Pork, Section 2: Main Courses April 20, 2016June 18, 2020black pepper, blanched, bread crumbs, butter, cheese, chopped, coated, creamy, dinner, dredged, egg yolks, eggs, fairly easy, fairly expensive, garlic, garlic powder, grated, herb salt, herbs and spices, lunch, mushrooms, pan-fried, panko, Parmesan, parsley, parsnips, pork, pork tenderloin, sautéed, side dish, steamed, stews, tenderized, untested, vegetables, whipping cream, white wine

Oh boy, another pork tenderloin recipe. This is the last of my Costco pack, but I’m going tomorrow, so who knows what I’ll come home with. 7-1: Pork Tenderloin with Mushrooms is the first card in Group 07: Pork, and a pretty straightforward recipe. Other pork tenderloin recipes I’ve covered so far include 7-27: Pork Tenderloin in Creamy Sauce, 7-34: Grilled Pork Slices with Garlic, and 7-36: Pork Tenderloin with Curry Sauce.

This recipe includes parsnips, a root vegetable related to carrots and parsley. Parsnips are usually winter vegetables, but I think you could probably still get away with it in mid-April.

4-9: Asparagus with Italian Butter Sauce

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters March 29, 2016October 13, 2020all-purpose flour, appetizers, asparagus, black pepper, blanched, boiled, butter, butter sauce, chervil, chives, creamy, dinner, egg yolks, eggs, fairly easy, fairly inexpensive, herbs and spices, Italian, Italian parsley, melted, milk, mounted, parsley, roux, salt, sautéed, side dish, spring, steamed, tarragon, tender-crisp, untested, vegetable bouillon, vegetable broth, vegetables, vegetarian, whipping cream, white wine, yellow onions

Late March/early April is right around the time asparagus begins its short season, so if you happen to find yourself with some in the near future, here’s a recipe for you: 4-9: Asparagus with Italian Butter Sauce. I served this as a side dish along with 8-20: Juicy Steak with Garlic Topping.

There’s such a short window of time when asparagus is in season–you start seeing it around March-April, and it’s done around early summer, in June-July. We’ve recently signed back up for our CSA box after a break, and asparagus was waiting for us in the first one.

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.

14-12: Bread Pudding with Rum Sauce

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods January 15, 2016July 30, 2020breads, butter, cinnamon, coconut, coconut milk, coconut oil, dessert, egg yolks, eggs, fairly easy, fairly inexpensive, fall, granulated sugar, grated, hot desserts, liquor, melted, milk, mounted, nutmeg, orange juice, powdered sugar, pudding, raisins, rum, untested, vanilla extract, vegetarian, white bread, zested

Happy New Year! For 2016, I decided to start the year off making something happen that I’ve been intending to do for a while: migrate this blog to its own site and off of Tumblr. I’m still going to crosspost to Tumblr, but all new entries will be natively posted here on simplydeliciouscookbook.com.

My first entry of 2016 and on my new site will also introduce a new category: Hot Desserts. This recipe is 14-12: Bread Pudding with Rum Sauce, and these pictures are actually from Thanksgiving 2015. It took me a while to get back to this one after the holiday baking extravaganza in December.

I made this as my Thanksgiving dessert contribution–both my dad and husband LOVE bread pudding. This one came out a bit strange, but that’s mostly due to poor pan choice.

4-30: Cheese-Stuffed Potato Croquettes

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters October 13, 2014April 14, 2022appetizers, black pepper, boiled, bread crumbs, breaded, canola oil, cheese, chicken fat, crispy, deep fryer, deep-fried, dinner, egg whites, egg yolks, eggs, fail, fairly easy, fairly inexpensive, fried, hors d'oeuvres, Italian, lunch, mashed potatoes, Mozzarella, pan-fried, panko, Parmesan, potatoes, rendered, side dish, snacks, sticks, string cheese, stuffed, tomato sauce, untested, vegetarian

This one…was challenging. And it seemed so simple! 4-30: Cheese-Stuffed Potato Croquettes are essentially mozzarella sticks with a mashed potato/panko coating. These turned from a quick snack into a multi-day attempt.

Now, before I scare you off this recipe: it was 100% my fault it went south. I tried to improvise in several places, and it proved to be my downfall each time. Sometimes you can take liberties, and sometimes you can’t.

Here’s how you learn those lessons.