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.
Enchiladas were always a big hit in one of my previous cooking jobs, and they’re still a big hit when I make them at home for dinner today. Presenting 13-9: Enchiladas as a vegetarian dish (using vegetables as filling instead of meat) is pretty avant-garde for a 1980s cookbook, but you can always adjust the fillings as you wish.
Enchiladas were usually (and still are) one of my top choices when going to a Mexican restaurant, and the method here is not that far off from the traditional way to make them.
However, as much of a stickler as I am for authentic/homemade, I like the canned enchilada sauce you buy in the supermarket SO much better and will pretty much always just use that. Can’t tell you why, just my personal preference.
Simply Delicious says that now (winter) is the time for scallops, so here’s 11-22: Scallops with Tomatoes for you. It’s very similar to one of my FAVORITE recipes from this book, 11-12: Creamy Sautéed Shrimp (otherwise known in my family as “Shrimp Something”).
Seafood + butter + curry + tomatoes + cream is pretty much always going to be a win. With rice, 10/10?
Looking for a way to use up some winter vegetables? Maybe your veggie box is heavy with leeks and broccoli these days–if so, maybe give 7-39: Pork Chops with Broccoli and Leek a try. It’s got big “we have Chinese food at home” energy.
If malls were still a thing, you could probably find something similar at a generic Chinese/pan-Asian restaurant in the half-empty food court.
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.
Many moons ago when I first began this project, I wrote about Simply Delicious‘ use of adjectives to spice up the descriptions of their dishes. 3-7: Snappy Crab Soup reminds me of 3-13: Velvety Carrot Soup in its use of flashy words to get you interested in something hard to get excited about.
This is essentially a crab bisque, without the extra steps of simmering shells. The “hot pepper seasoning” they refer to in the blurb above is Tabasco sauce, so this is a mildly Cajun-influenced recipe as well. I remember thinking Tabasco sauce was the HOTTEST thing ever when I was a kid…I’ve learned so much since then. 🦀🌶
I’ll be honest–I’ve started this entry for 14-2: Apple Strudel a bunch of times, and I can’t think of anything exciting to say about it. There’s a lot of apple desserts in this book, and they all just start to blend together for me after a while. Even then, apple strudel is pretty a well-known dish to begin with, so odd are low that you’re going to learn anything new about it from reading Simply Delicious’ take on it.
It took me until NOW (and by now I mean as I’m pushing the keys to type this) to realize that there was actually powdered sugar coating the one pictured above, and they didn’t just peel the first layer of the outside off and say “yep, looks good to me”.
Looking for a smaller Thanksgiving option this year than the traditional 6-29: Stuffed Turkey? Here’s part of what I made for last year’s meal–6-42: Turkey Pot Roast. If you’re cooking for less people this year (or any year) and still want something Thanksgiving-ish, this might be a good option.
I didn’t want to make a full turkey for only two meat eaters (me not being one of those two), so I combined this recipe along with some additional leg and thigh pieces into enough turkey to complete the holiday without having to make more than we needed.
This is also MUCH easier to do than a full turkey, especially if you’ve never attempted one of those before and don’t want 2020 to be your first run at it. 6-9: Orange-Glazed Turkey Breast is another “smaller” turkey option if you’re just looking for a taste of turkey instead of a glut of it.
Here’s a very basic dessert recipe: 14-21: Pear Pandowdy. Pandowdies are typically made with apples, but Simply Delicious offers a pear variation which is also popular. Both are in season right now, so either one would work for this recipe if you’re looking for something to do with all of that fall produce.
An old-fashioned favorite, the pandowdy is, by definition, a cooked fruit dessert sweetened with maple syrup or molasses and topped with a pie pastry. The name refers to the act of “dowdying” the crust — that is, breaking it up with a knife and pressing it into the bubbling juices — midway through baking. While it’s not the prettiest of pastries, what it lacks in streamlined good looks it more than makes up for in rich flavor.
Yankee Magazine, August 2020
Let’s see how close Simply Delicious gets to their definition. They sell this thing much better than I do.