ranch house – Simply Delicious: The Cookbook Project

20-13: Béarnaise and Hollandaise Sauces

Jamie Martin Group 20: Basic Recipes, Section 4: Cooking School June 3, 2017October 18, 20204-6-09 dinner, appetizers, Béarnaise sauce, black pepper, breakfast, butter, butter sauce, chopped, cooking school, creamy, dinner, double boiler, egg yolks, eggs, fail, food processor, French, gluten-free, herbs and spices, Hollandaise sauce, lemon juice, lunch, melted, minced, mounted, parsley, party food, peppercorns, ranch house, reduced, revisited, salt, shallots, side dish, tarragon, vegetarian, vinegar, white wine vinegar

It took over 3 years and almost 300 entries, but I’ve finally cracked the final untouched category of Simply Delicious–the very last one, Group 20: Basic Recipes. These are part of the Cooking School segment in the back of the book, teaching you basic techniques, ingredients, and recipes that you’ll need to be an experienced cook. This recipe, 20-13: Béarnaise and Hollandaise Sauces covers the basics of butter sauces, which you can expand upon with 20-15: Vary the Butter Sauces.

Hollandaise is one of the five mother sauces, a big part of French cuisine. Mastering it (and the others) is one of the marks of an accomplished and talented chef. I’ve been cooking for a long time and I’m still working on mastering this one.

17-39: Herbed Buttermilk Biscuits

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods May 20, 2017September 20, 20204-6-09 dinner, all-purpose flour, baked goods, baking powder, baking soda, basil, biscuit cutters, biscuits, butter, buttermilk, cookie cutters, cut in, Dijon mustard, dough, dried herbs, easy, egg-free, flute, green onions, herb salt, herbs and spices, inexpensive, minced, parchment paper, parsley, ranch house, revisited, salt, scallions, shortening, side dish, Silpat, snacks, vegetarian

If you’re looking for a relatively easy homemade buttermilk biscuit recipe, 17-39: Herbed Buttermilk Biscuits isn’t a bad choice. I made these once before for a dinner I made about 8 years ago. I remember thinking they were very bland as written–hence my notes written on the front and back about adding more salt. After following my own suggestions this time around, they’re much improved.

I didn’t make these for any particular dinner or reason this time around, but they still made decent snacks and accompaniments to meals throughout the week.

4-3: French Potato Gratin

Adam Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters December 7, 2016October 4, 20204-6-09 dinner, au gratin, black pepper, casserole, creamy, dinner, easy, food processor, French, garlic, gluten-free, grated, half-and-half, herbs and spices, inexpensive, lunch, mandoline, milk, minced, nutmeg, peeled, potatoes, ranch house, revisited, salt, side dish, sliced, vegetables, vegetarian, whipping cream

4-3: French Potato Gratin is a great side dish for a dinner. It was easy to make and it only takes one pan to cook this recipe.

Jamie made notes on this recipe that I completely ignored. I used the mandoline to cut the potatoes and I used 9 medium/small potatoes.

Editor’s note: I did indeed make notes on this, from when I made this for a fancy dinner for my family during Spring Break of 2009. I stand by my recommendation of using the food processor, but you do you, boo.

6-40: Peppercorn Chicken Breasts

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses August 16, 2015December 10, 20204-6-09 dinner, boiled, boneless, breasts, butter, chicken, creamy, dinner, egg-free, fairly easy, fairly inexpensive, gluten-free, lunch, orange juice, peppercorns, ranch house, reduced, revisited, roach motel apt, rosé pepper, sherry, skinless, tarragon, tenderized, whipping cream

Here’s one I’ve made in the past–there’s even my Sharpie notations to prove it. I remember making 6-40: Peppercorn Chicken Breasts for my mom, since she’s not a red meat eater and I was making another recipe from this book for everyone else that was heavy on meat. I’ll cover that one eventually, and update this to reflect that. 😉

My notations claim that it’s easy. It is, when you use the right ingredients. If you don’t, it gets a bit tougher…

8-40: Lemony Beef

Jamie Martin Group 08: Beef, Section 2: Main Courses October 2, 2014July 2, 2020beef, black pepper, butter, canola oil, Dijon mustard, dinner, fairly easy, fairly expensive, flank steak, garlic, grilled, lemon juice, lemons, lunch, pan-fried, parsley, ranch house, rib steaks, salt, scored, sirloin, slit, spice blends, untested, Worcestershire sauce

Back from the dead, or so it would seem.

I took a break from cooking for the internet to cook in real life–I’ve gotten a job cooking at a craft brewery/restaurant 3-5 days a week. Cooking at home isn’t always the most exciting thing when you do it for a living, but it IS good practice, so I vow to carry on.

I’ve still been doing a few recipes here and there during my hiatus. Let’s get back into it. I can’t promise consistency, but I’ll do my best.

One of the last recipes I made in our interim/summer kitchen was 8-40: Lemony Beef. It was both lemony and beefy. ?

This one was pretty quick and easy, and elicited remarks from hungry passerby in the house who were not partaking in the meal. It sounds strange, but it works pretty well.