Soup isn’t usually thought of as a hot weather food (unless you’re Lisa Simpson). However, if it’s summer and you’re looking for ice-cold soup options AND gazpacho isn’t your thing, maybe try 3-29: Herbed Cucumber Soup instead.
It’s not technically summer anymore at the time of posting this (October 1), but we’re still hitting 100ºF temps here in California, so I think it counts.
I had intended on using the entry for 2-19: Country Bean Salad to make the tired joke about how no one likes bean salad or the person who brings it to a party. And to point out how it was always a skip for me at the salad bar (RIP salad bars/buffets, I will REALLY miss you).
But there’s got to be a reason why “bean salad” is still a thing. Someone must still like it, for it still to exist. And not just in an ironic hipster “I like it specifically because it’s uncool” way. Maybe the vegans? I eat mostly vegan, and it’s still a no-go for me.
Simply Delicious says that this particular variation of bean salad is “typically French”, but I can’t find too many references online that specifically corroborate that claim. I did find a fancy version of this dish done by one of the Top Chefs that might be worth looking at, if you’re interested in bringing this recipe into the 21st century.
Apparently it was part of a particularly infamous (red) wedding meal in Game of Thronesas well. I watched GoT, but the food on the table wasn’t exactly the focus of that scene, so I must have missed it.
Even if it’s been on TV, it’s still not that appetizing to me. But again: someone must be into this stuff, so if it’s you, read on.
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.
I love a good salad bar, or did, before coronavirus turned everything in our lives upside down. One of my family’s favorite restaurants when I was a kid featured an impossibly long salad bar. A friend and I even entered an essay-writing contest at Souplantation back in college and won ourselves 30 free meal passes, which we blew through quicker than you’d expect.
2-22: Salad Bar with Warm Dressing is equivalent to most of these at-home solutions we’ve seen during this pandemic–a pale imitation of the real thing. Consider this recipe the “haircut I did myself because everything is closed” of salad bars.
I suppose if you just lumped all the same ingredients on top of some quinoa and called it a Buddha bowl instead, you could send this recipe forward in time from the 1980s to modern day.
Of course, you’d have to take an artsy picture (or 100), slap some filters on it, and post it to social media with a bunch of hashtags first to really modernize it. Do you think they really eat the food after they take pictures of it, or is it just for the ‘gram? 🤔
I’m working through a HUGE backlog right now, so you’re currently getting recipes that I cooked last fall–case in point, 7-53: Cider-Braised Pork Chops. This is more of a fall/autumn-type recipe (when fresh cider is in season), but don’t let that hold you back from your cider-braised, pork-scented dreams.
Let’s get the first question out of the way right now. Compôte means “mixture” in French, so 15-20: Apple Compôte is essentially fancy applesauce. Don’t even worry about exerting the effort to mash the apples–these are just syrupy slices.
Some of you might have thought of pie filling when you saw “compôte”–I know I did. There’s actually differences between jam, jelly, preserves, conserves, and compote–I still don’t know if this iteration matches up with their definition, but here’s a recipe from my same trusted source (Serious Eats/Stella Parks) for essentially the same thing we’re making here.
I think 14-9: Glazed Crêpes with Pears might be my final untested crêpe recipe from Simply Delicious–but there may be others in there. I’ll even give you a quick spoiler (since this recipe is kind of boring…another spoiler) for upcoming posts–there are more recipes out there than what I had originally. I know because I found (and purchased) some in a local Goodwill.
I’ve still got quite a few posts to go before I dig into some of the *NEW* recipes (and show you the book they came in), but for now, you can read aboutyetanothercrêperecipe after the jump. But this time, with pears! And glaze!
Reporting LIVE (to print), from an undisclosed location in Northern California, USA, currently sheltering-in-place and teleworking due to COVID-19/coronavirus/the apocalypse. It’s getting crazy out there, y’all–stay safe and healthy. And wash your hands.
Since we’re all stuck inside for a while, and I’ve got a big backlog of these to get through (over 50), here’s one more thing to pass the time. 2-18: Luncheon Salad is pure 1980s–turn up the vaporwave (for A E S T H E T I C), find your best matching sweatsuit, and crack open a Tab.
I don’t remember feeling like this salad was a treat–more like a punishment. If you can find some cottage cheese in the store right now, go for it–just don’t invite your friends. #socialdistancing
I had extra strawberries left over from 14-22: Strawberry-Peach Cobbler, so I tried to reuse them into 15-45: Strawberries with Cottage Cheese. Simply Delicious is big on using cottage cheese in an effort to be “low-fat” (all the rage in the 1980s when this book was published) and healthy, but they’re not usually very successful.
Don’t be deceived by their pretty picture here. It’s not ice cream. It’s cottage cheese. Just keep that in mind going in.
It’s fruit, and it’s sausage–on a kebab. Not much more to 9-23: Fruity Sausage Kebabs than that. We gave up our BBQ grill a few years ago after our apartment changed owners and haven’t purchased a new one yet since we bought our house. However, that’s okay: you can do these kebabs with just a toaster oven or broiler.
9-23: Fruity Sausage Kebabs is the last recipe I have (as of now) for Group 9: Ground Meat & Sausage. I assume there are other ones out there (since my numbers jump around a bit, especially at the end), but this is it for this group for me. Every so often, I’ll get email requests for particular recipes, and it’s always for ones I don’t have–apologies for that, this project was never intended to be a complete listing of all of the available recipes.