fairly easy – Page 9 – Simply Delicious: The Cookbook Project

16-52: Apple Nut Saucepan Torte

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods November 28, 2016November 5, 2020à la mode, all-purpose flour, apples, apricots, autumn, baked goods, baking powder, baking soda, boiled, breakfast, brown sugar, butter, cake pan, cakes, caramelized, cast-iron, cherries, chopped, cinnamon, cored, currants, dessert, diced, dried fruit, eggs, fairly easy, fairly inexpensive, fall, fruit, fruitcake, gift ideas, golden raisins, granulated sugar, grated, herbs and spices, hot desserts, melted, nuts, oranges, papaya, party food, pecans, peeled, pineapple, raisins, snacks, springform pan, TGV 2016, Thanksgiving, torte, untested, vanilla extract, vegetarian, zested

One of the two desserts I made for this year’s Thanksgiving (TGV 2016) was 16-52: Apple Nut Saucepan Torte (the other was 15-49: Chocolate Pudding Deluxe). I wanted something “of the season”, and this seemed like a cross between apple pie and fruitcake.

This was the second dish I made, starting off the Wednesday 11/23 portion of my holiday cooking marathon. Since this cake holds well at room temperature, I planned to just slightly underbake it, and then finish it off for 5-10 minutes in a preheated oven to warm it up for dessert on the day of the holiday.

If I hadn’t made this for Thanksgiving, I think it’d make a great gift (mailed or delivered in person) or potluck dish, especially for an office or somewhere where it would sit for a while. Even though Thanksgiving is over for the year, it’s totally still the season for a cake like this one.

Other dishes I made on this night (Wed. 11/23): the dressing for 1-10: Seafood Louisiana Cocktail, cranberry sauce, 15-49: Chocolate Pudding Deluxe, and a roasted garlic & herb butter to serve with 17-5: Hot Seedy Rolls.

5-5: Individual Ham Quiches

Adam Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters October 28, 2016October 14, 2020all-purpose flour, black pepper, breakfast, butter, cheese, chilled, creamy, cut in, dinner, dough, dried herbs, egg yolks, eggs, fairly easy, fairly inexpensive, filling, flute, food processor, French, green onions, half-and-half, ham, herbs and spices, individual, julienned, leeks, lunch, party food, pastry, pie crust, quiche lorraine, quiches, salt, sautéed, shredded, sliced, thyme, untested, vegetables

I wasn’t about to go out and buy mini quiche pans just to cook 5-5: Individual Ham Quiches. Taking the alternative route, I made this dish as one, full-sized quiche.

I believe the card puts it best. At this point I’m not quite “fortunate enough to own small oven-proof quiche pans,” so a full-sized pie pan will do. If you use a foil pie pan, there is a lot less cleanup when the quiche is done, just toss the foil pan in the recycling. ♻

3-18: Shrimp Bisque

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters October 14, 2016March 14, 2020all-purpose flour, appetizers, bisque, boiled, brandy, butter, cooked shrimp, creamy, dill, dinner, egg-free, fairly easy, fairly expensive, fish bouillon, fish stock, frozen, half-and-half, herbs and spices, lunch, melted, paprika, party food, roux, seafood, shellfish, sherry, shrimp, snow peas, soups, sweet peas, tomato paste, untested, whipping cream, yellow onions

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.

5-33: Omelette Stacks with Rice

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters October 10, 2016October 14, 2020Asian, breakfast, candied, canola oil, chutney, cooked rice, cooked shrimp, dairy-free, dinner, dips, eggs, fairly easy, garlic, ginger, granulated sugar, green onions, ham, inexpensive, julienned, layers, leeks, lunch, minced, omelette, Oriental, rice, salt, Saturday, sautéed, seafood, sesame oil, shellfish, shrimp, smoked ham, soy sauce, stacked, steamed, tamari, untested, vegetable oil, white wine vinegar

Hey there. October’s been a crazy busy month IRL so far, but I’ve got some entries banked that I’ll start posting, so expect some more entries coming soon. This one, 5-33: Omelette Stacks with Rice, was a Saturday morning breakfast a few weeks ago that was born out of an abundance of eggs and leftover cooked rice. 🍚

Simply Delicious suggests serving it as a main course (presumably for lunch or dinner as opposed to breakfast, to which they seem to be drawing a contrast), but you eat it whenever you like. 🌇

17-21: Small Golden Pretzels

Adam Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods September 26, 2016November 8, 2020all-purpose flour, baked goods, brushed, butter, dough, egg wash, eggs, fairly easy, fairly inexpensive, German, gift ideas, herbs and spices, kneaded, melted, milk, party food, pretzels, proofed, revisited, saffron, salt, snacks, vegetarian, yeast

Pretzels are my favorite snack food, which means that 17-21: Small Golden Pretzels were right up my alley. One of my favorite episodes of the Simpsons is based around pretzels. Making pretzels usually involves boiling the dough in baking soda water.

These golden pretzels are good as an afternoon snack. Saffron gives these pretzels the golden hue.

16-15: Tarte Tatin

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods September 23, 2016July 31, 2020all-purpose flour, apples, autumn, baked goods, broiled, butter, caramelized, chilled, cut in, dessert, dough, egg-free, fairly easy, fairly inexpensive, fall, farmers market, French, granulated sugar, Hutton house, Labor Day, party food, pastry, pie crust, pies, powdered sugar, revisited, salt, summer, tart, vegetarian

I’m not going to write a long dissertation on the origins of the well-known French dessert, Tarte Tatin–I’ll let Wikipedia handle the background of it. Instead, I’m going to focus on my history with 16-15: Tarte Tatin, evidenced by my mom’s handwriting all over the front & back of the recipe card.

Since she and I already had plans to go to a local farmers’ market for this year’s Labor Day BBQ supplies and apples were plentiful, I decided to bring back an old classic for us to cook together. 🍏

Most versions of Tarte Tatin are somewhat similar–it’s a pretty basic recipe. My mom’s notes claim it’s “easy”, and she stands by it to this day. Her other notes turned out to be helpful as well–the importance of good note-taking.

3-11: Chicken Rice Soup

Adam Martin Group 03: Soups, Section 1: Appetizers & Starters September 22, 2016October 4, 2020appetizers, boiled, bone-in, chicken, chicken bouillon, chicken broth, dairy-free, deboned, dinner, egg-free, fairly easy, herbs and spices, inexpensive, lemon juice, lemons, long-grain, lunch, mint, rice, salt, sliced, soups, strained, untested, vegetables, yellow onions

I can’t count how many different chicken soups I’ve had in my life, but 3-11: Chicken Rice Soup is the latest version I’ve made from Simply Delicious. For this dish, I picked my own lemons and fresh mint from the garden so this dish had extra meaning to me. 🍋🌿

I’ve enjoyed a lot of chicken noodle soups, but chicken rice soup is a different experience.

17-19: Parmesan Bread

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods September 19, 2016August 31, 2020all-purpose flour, baked goods, breads, brushed, butter, cheese, dough, dried herbs, egg-free, fairly easy, fairly inexpensive, gift ideas, grated, herbs and spices, kneaded, loaf pan, melted, milk, oregano, Parmesan, proofed, revisited, rolls, salt, slit, snacks, vegetarian, yeast

After staring at the screen for much too long (not the whole two weeks since the last time I posted, but at least some portion of it), I’ve determined that I just can’t think of anything all that notable to say about 17-19: Parmesan Bread. I’ve even made it once before, despite the lack of notations or photographic evidence. It’s just not what I hoped it could be.

The first time I made this bread, it turned out (somewhat) like the one shown in the Simply Delicious picture. This time, it turned out more like savory, vaguely cheesy monkey bread.

5-13: Italian Easter Pie

Adam Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters August 26, 2016October 14, 2020all-purpose flour, asparagus, baked goods, boiled, breakfast, broccoli, butter, carrots, cheese, chicken bouillon, chicken broth, chilled, creamy, cut in, diced, dinner, Easter, egg wash, egg yolks, eggs, fairly easy, fairly inexpensive, flute, food processor, grated, half-and-half, Italian, lattice, lunch, milk, Parmesan, pastry wheel, pie crust, pies, quiches, salt, sautéed, smoked ham, snow peas, spring, tart pan, tender-crisp, untested, vegetables

🐰 The Easter Bunny has come early this year and he’s brought 5-13: Italian Easter Pie! I prefer the Cadbury Bunny to the Easter Bunny, but I’ll eat this pie any day.

This dish is certainly elegant and delicious, I’ve never made a Torta Pasqualina before. Now I can check it off the list. ✅

16-4: Blueberry Pie

Adam Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods August 25, 2016July 31, 2020all-purpose flour, baked goods, baking powder, birthday, blueberries, boysenberries, butter, cherries, chilled, cornstarch, cut in, dessert, egg yolks, eggs, fairly easy, fairly inexpensive, fruit, granulated sugar, hot desserts, lukewarm, party food, pie crust, pies, raspberries, slit, strawberries, summer, tart pan, twice-baked, untested, vegetarian, whipping cream

The photo of the pie for this recipe, 16-4: Blueberry Pie is epic. The peasant blueberry picker doll in the background is a great departure from most of the photos in Simply Delicious. 👍 We bought a case of blueberries during a trip to the market because they looked super fresh. I was going to make blueberry muffins, but after flipping through the recipes, this seemed like the best choice.

The whipped cream in the receptacle looks great. Check out how they used the pie in the background as well as in the center of the photo. The blueberries scattered on the table and the baby’s breath everywhere makes this photo extra fancy. 🎩