Howdy, y’all–it’s been a minute since we’ve last met. Like everyone else in the world, things can get busy/stressful/overwhelming for me at times and then unfortunately this project takes a backseat. I’ve still been making recipes here and there though, and I’ve got a few built up to share with you. I can’t promise a robust posting schedule (count me as partly responsible for the death of blogs) but I’ll do my best.
To kick things off, here’s 2-9: Pasta Salad, one from the new book. Ugh, I WANT that kitschy 70s flower/watering can picture–if I found it in a thrift store, it’d definitely be coming home with me. I’ll take those FABULOUS flower-shaped plates too.
I love that this is such a time-capsule of an era where we fully embraced carbs–I don’t know of too many people today that would classify pasta as “nutritious”. We were just on the precipice of the ridiculous food pyramid of the 1990s at this point, where we were advised to eat 6-11 servings of carbs a day and stay far, far away from anything fatty (low-fat/high-sugar EVERYTHING was the result).
I also feel like Simply Delicious couldn’t figure out anything exciting to say about pasta salad, so they attempted to turn it into a half-assed history lesson. “He might have done it, maybe not, who knows! Have some pasta anyway!”
My elementary school education (which occurred around the same time) went pretty much the same way. Oh, the late 80s/early 90s.
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”.
Merry Christmas! In honor of the holiday, I’ve chosen to share a “fancy” one with you today: 8-42: Beef Tenderloin Deluxe. I’ve had requests for this recipe in the past (prior to posting it) from folks preparing for holiday meals, so now it’s time to share it with all of you. Consider these essentially individual Beef Wellingtons–perfect for a special occasion.
This is one of those recipes that you plan for in advance and cook to impress your family and friends–it’s not just for another Wednesday night dinner.
Fish kebabs are probably not high on your Christmas dinner idea list (unless you’re reading from the Southern Hemisphere), but that doesn’t mean that you still can’t file 11-24: Salmon and Halibut Kebabs away for when it warms up a bit. Or if you’re not crazy like us and still grilling outdoors in late December, you can do this one inside on the broiler as well.
I know, I probably can’t convince you to eat grilled fish in the middle of winter. But like I said–save this one for spring/summer when it warms up. It’s a perfect light meal for a warm night where you don’t want to heat up the kitchen.
Simply Delicious likes to try to mix it up with the types of fish recipes they offer, but a lot of them can actually use the same types of fish interchangeably. I made 11-25: Best Ever Sole Au Gratin with the recommended sole, but I also made 11-13: Flounder with Sauteed Vegetables with sole as well. 11-17: Sole Fillets with White Wine Sauce is a new one to add to the list (it’s even from the NEW book), and looks just as fantastically 1980s as the rest of them.
Simply Delicious claims this “elegant and luscious fish dish” could be the makings of a global phenomenon–big, if true. Wouldn’t be the first time something ocean-related took the world by storm.
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.
If you happen to have a “pastry fish” laying around, here’s a good use for it (I know you’ve been waiting for someone to tell you what to do with it). 11-20: Pastry Fish with Shrimp is so 1980s that I think we can bring it back around again for a 2020s-era reboot–this just screams “novelty food that looks better than it tastes”.
Maybe I’ve just been watching too much Great British Baking Show (or Great British Bake Off, as it is known in its native UK) on Netflix lately, but this sounds like a wacky cooking challenge just waiting to happen.
I can’t quite figure out if 8-23: Beef Kebabs with Red Wine Butter are supposed to be used for when you are serving fancy food in a casual situation (like a truffle and foie gras burger in Las Vegas) or casual food in a fancy situation (like food trucks at a wedding). I suppose this one could go either way, depending on the circumstances.
This recipe features not only kebabs, but a compound butter to serve with them. Simply Delicious is big on beef + compound butter–another example is 8-4: T-Bone Steak.
It’s a bit past apple season (usually fall/autumn), but 16-29: Heavenly Apple Cake uses applesauce instead of fresh fruit, so you can make it anytime you’ve got a hankering for apples. Or cake. Cake is always good.
They (Simply Delicious) are trying REALLY hard to make you believe there are actual apple pieces in this cake. I mean, the picture and the description would lead you to think that this thing is just chock full of fresh apples.
I hate to break it to you, but this is gonna be one heck of a bamboozle.
It’s citrus time where I live, which means that everyone has buckets of oranges, lemons, limes, and grapefruits that they can’t give away fast enough. I myself have an orange tree, but I’m often given lemons from friends and family as well–16-13: Lemon Meringue Pie is a good recipe to use up some of that winter citrus. You can also check out 15-29: Raspberry-Lemon Parfait or 17-42: Luscious Lemon Bars if you have a LOT of lemons to use up.
This is a NEW book recipe, so I never even knew until recently that Simply Delicious even had a lemon meringue pie recipe. If I had known, I guarantee I would have attempted it much earlier than now.
I LOVE lemon meringue pie–it conjures recipes of slowly rotating cake and pie displays in coffee shops. Man, do I miss eating in a restaurant.