19-7: Fresh and Dried Herbs has been a recipe-in-the-making for a few months. I mention frequently that I often write these entries months after I complete the actual recipe, but this one actually took me that long TO complete.
Usually, these Cooking School cards don’t have too much in the way of actual recipes–often times it’s more like the card above, more recommendation than actual recipe. I’m not going to restate what they’ve written here–it’s all good advice. Jump behind the cut for some herb blend recipes as well as a DIY vinegar challenge and BONUS limoncello recipe.
During the recent process of going through and relinking all of the pictures for this site, I came across a set of pictures from a recipe I cooked back in March of 2016, but never wrote about or posted. So almost two years later, I finally bring you 7-22: Oven-Grilled Ribs.
You’ll have to bear with me on this one…I remember it, but it may not end up being as descriptive as if it were more recent. I often write these on a delay (especially these days as I split my time between relinking old posts and writing new ones), but 2 years is a new record.
I have never been known for my skills in preparing fish, but this recipe, 11-35: Grilled Pacific Halibut, helped me become a halibut grilling master! 🐟
Many of the times I failed at cooking fish, I did not marinate the flesh first. Skipping that step definitely makes a difference.
Editor’s note: By the looks of the notations on this card, my mother made this in what looks like July of 1995, although that last digit is difficult to clearly determine–her handwriting has always been a challenge. It might be 1990. She noted that it was “Very Easy” on the back–sounds like Adam may have had a similar experience.
Get ready for another big batch of baked goods–it’s time for this year’s adventure (XMAS 16) into holiday baking (aka everyone’s presents for Christmas this year). Last year I made 6 Simply Delicious recipes as gifts, and this year came out to a total of 7. 🎅 I’m going to attempt to cover them in the order they were made, and the first recipe of the batch was 17-47: Italian Fruit Bread. 🇮🇹
This recipe seems similar to a panettone, although not as sweet or flaky and shaped differently. Despite the variations, I still thought it made a nice Christmas gift, especially only just including a few slices in each gift bag. 🎁
Cooking a pizza on a pancake dough creates a very kooky, weird pizza experience. 5-31: Oven Pizza Pancake is not your usual pizza–this soft-crusted abomination is another dish created when the Simply Delicious editors decided to have one too many beers at the office.
The beer in the background of this image should have been my first clue that this was a strange dish.
Editor’s note: I used this recipe for when I taught cooking in an after-school program for K-8 kids a few years ago–I didn’t have the time or resources to make a traditional rising dough using yeast on that particular site, so this method provided me a somewhat valid shortcut.
6-20: Rosemary Chicken is another “Easy” level recipe, my favorite kind of recipe from Simply Delicious. This isn’t my usual method to prepare chicken, but it is fun to try something new every once in a while. 😜
The editors of Simply Delicious are sometimes off on their estimate of cooking time. 45 minutes isn’t nearly long enough to bake a chicken at the temperature they recommend on this card. I found this out the hard way. 🍗
🔥 Flambé! 1-19: Flambéed Mushrooms isn’t something I would normally serve because most people I know are not huge fans of mushrooms. I really enjoy using the lighter to flambé these mushrooms! 🔥
Mushrooms and garlic are one of my favorite flavor combinations. I really enjoy stuffed mushrooms and these taste similar, just without the breadcrumbs and butter. If you’re looking for something more similar to stuffed mushrooms, check out 1-16: Mushrooms Escargot. 🐌
Here’s one I’ve made a couple of times before. 17-38: Olive Bread is a nice, easy bread to make, especially if you don’t have a ton of experience with the process. I think sometimes yeast doughs can be intimidating to beginners, but this one hasn’t failed me yet–even when I was still just beginning to make bread. If you’re looking for a more “plain” type easy bread, check out 17-6: Best Ever White Bread. However, if you like those olive batard breads from the bakery section of the market, you’ll love this one.
I’ve made this twice before, once in its intended form (but with more olives because I LOVE olives) and again soon after, but in a smaller bun-size with chipotle peppers & garlic instead of olives. I used them for slider buns for burgers intended for a New Years’ party, judging from the date on the card. What will I change about this recipe this time?