15-34: White Chocolate Strawberry Soufflé

15-34: White Chocolate Strawberry Soufflé

Happy New Years’ Eve! 2021 has not been my favorite year (probably not yours either), and so I’m not sad to see it go–in fact, we’re going to celebrate its departure with a holiday-ish dessert today: 15-34: White Chocolate Strawberry Soufflé. This soufflé is not baked, but does include meringue being folded in. I’m not sure if that makes it “not a soufflé,” but at this point, does it matter?

“Dramatic” is definitely a good way to describe this past year, so perhaps this is the perfect dessert/recipe for today. However your 2021 has been, I hope that 2022 is a safe and prosperous year for you and yours.🎇

Now–let’s get off the heavy stuff and into something much lighter–discussion of this “soufflé”.


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13-22: Green Bean Pilaf

13-22: Green Bean Pilaf

Well, hello there. So it’s been a while, and my first recipe back is…rice with green beans? No wonder it took me so long to get back into this.

13-22: Green Bean Pilaf is exactly what it sounds like–a rice side dish with green beans that you could serve next to some sort of (presumably meat-based) main dish. It’s advertised as being vegetarian, but I feel that’s just by “default” since there’s no chunks of visible meat in it.

Man, does Simply Delicious enjoy their tarragon. It doesn’t seem like tarragon is super popular in modern dishes–is that because it’s not useful or because we don’t think of it as a relevant ingredient? Deep herb-related thoughts to consider on this Thursday afternoon. 🤔


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16-5: Sacher Torte

16-5: Sacher Torte

It always takes me a minute to “catch up” on these, so if you’re keeping track (don’t), we’re now up to Thanksgiving of last year (2020) with 16-5: Sacher Torte. Sachertorte is a real thing, and Simply Delicious actually has a pretty decent take on it.

The Wikipedia link above gives a pretty close approximation of the origin story Simply Delicious mentions on their card above, so they’re hitting near the mark. Sometimes the best Simply Delicious recipes are the ones they DON’T make up for themselves.

Side note: My dad ended up LOVING this one (and he’s been eating the dishes from this book for 30+ years), so it comes highly recommended.


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15-3: Orange Parfait

15-3: Orange Parfait

Parfait means something different in America than in other places, so if you’re a Yank like me, you may find the description and name of 15-3: Orange Parfait to be a bit of a mismatch.

In current-day America, parfait usually refers to a fruit/yogurt/granola cup you might find at Starbucks or McDonalds for an easy breakfast on-the-go. In other places (like France), parfait usually refers to what is essentially ice cream, which is pretty close to what Simply Delicious has got for you here today.

Fun fact: there can be meat parfaits as well (similar to a pâté). I think I’ll skip that version for today.

This is a do-ahead recipe, so there’s a bit of planning that must go into it if you want to have it ready to serve for a particular event. They don’t really frame it in any other way other than preparing it for a party, but if you want to make these just for you, go ahead. Treat yo’ self.


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14-8: Baked Alaska

14-8: Baked Alaska

Today is Independence Day here in the U.S., so let’s do one of my favorite desserts and recipes from this book, 14-8: Baked Alaska. Obviously Simply Delicious didn’t invent this dish–it’s an American dessert that’s existed since Civil War times and is so well known you can even make it as a Sim.

I have a history with this particular version of the dish, however. I first made it as my “showstopper” dessert for a big family dinner I cooked as a teenager (along with a similarly-aged family friend) many years ago.

I also taught about 200 K-8 kids (ages 5-13ish) how to make this recipe and several others as part of an after-school cooking class program that was one of my first teaching-related jobs. I’ve been waiting YEARS to write this one, so now it’s your turn with it.


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12-21: Luxury Rice with Shrimp

12-21: Luxury Rice with Shrimp

When I made 11-9: Fried Jumbo Shrimp, I decided to try to knock out a bunch of recipes at once, thinking I could just buy a few pounds of shrimp and save myself multiple trips to the store. One of the other shrimp recipes I made was this one, 12-21: Luxury Rice with Shrimp.

One of the glaring problems with this theory is that shrimp goes bad QUICKLY, and unless you want to cook/eat a ton of shrimp all at once, you might not end up using all of it in time.

This is what happened to me, and I ended up having to toss a bunch of the shrimp (which was on sale–BIG red flag) before I could even use it and buy more (not on sale this time 💰💰). So much for trying to reduce my environmental and financial impact.

Consider that before you attempt my idea. Also, make sure the recipe is worth it–this one was not even worth rebuying the shrimp, in my opinion.


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15-29: Raspberry-Lemon Parfait

15-29: Raspberry-Lemon Parfait

A nice, cool parfait is the perfect dish for summertime. Raspberry and lemon are two of my favorite flavors and they blend together nicely to create this creamy dessert. My version of 15-29: Raspberry-Lemon Parfait will look much different from what you see here, but it is equally as delicious even though it is lactose-free. 

The set designer and photographer did a particularly good job of staging the photo for this recipe card. The fresh raspberries and lemon rind really add a nice pop of color. The choice of tablecloth, wine, grapes, and flowers each provide a nice contrast to the yellow and white creamy colors of the dish and the parfait itself. 

Editor’s note: This entry was written last summer, but didn’t get posted until now.


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9-7: Cabbage Rolls

9-7: Cabbage Rolls

Cabbage is probably my least favorite cruciferous vegetable. Although cabbage is present in most Chinese food dishes and it doesn’t bother me in that format, however, just the thought of eating plain cabbage is not very appetizing to me. The meatloaf-like mixture inside 9-7: Cabbage Rolls was the most edible part of the dish.  I like that they served it with a blurred out Heineken.

Anything that involves a stuffing and rolling procedure is usually best done in a big batch because they are a pain to put together.


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17-23: Mocha Éclairs

17-23: Mocha Éclairs

As part of my Mother’s Day brunch this year (MD2017), I wanted to push my limits by attempting some of the hardest pastry recipes in the book. I tested my skills not only with 17-44: Homemade Danish Pastries, but with this recipe as well, 17-23: Mocha Éclairs.  My mom always referred to éclairs as something that challenged her when she was learning to cook and bake, and that a well-executed one was something that really impressed her. With that in mind, I knew this recipe was a must-do.

I may have to make a few adjustments to Simply Delicious‘ version of the recipe–first of all, there’s no chocolate listed anywhere in this recipe, and it’s advertised as “mocha”, which is coffee AND chocolate. We may have to do something about this “slicing the tops off” idea as well.


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17-44: Homemade Danish Pastries

17-44: Homemade Danish Pastries

Strap in ladies and gents, this one’s a long one. As part of my Mother’s Day brunch this year (MD2017), I thought I’d raise the bar and attempt some of the harder ones in the book–nothing impresses your mother like showing her you can cook (and bake). My mom LOVES pastries, so I made her 17-44: Homemade Danish Pastries to nosh on while I worked on trying to serve up 5-4: Eggs Benedict. Luckily, these turned out better than my hollandaise sauce attempt did.

Obviously, mine look a bit different than what’s pictured on their card–we’ll get into all the decisions and pitfalls that led to that being the case after the jump.


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