tomato bouillon – Simply Delicious: The Cookbook Project

3-6: Minestrone

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters August 31, 2021August 31, 2021al dente, basil, beef bouillon, beef broth, black pepper, carrots, celery, cheese, chicken bouillon, chicken broth, diced, dinner, easy, frozen, garlic, herbs and spices, inexpensive, Italian, julienned, leeks, lunch, minced, new book, olive oil, pan-fried, parboiled, Parmesan, pasta/noodles, peeled, pork, potatoes, rice, salt, sautéed, simmered, smoked ham, soups, sweet peas, tomato bouillon, tomato paste, tomatoes, untested, vegetable bouillon, vegetable broth, vegetables, yellow onions

Minestrone soup has a few specific memories for me: I remember there always being cans of it in our pantry when I was a kid, and all of my favorite Italian restaurants growing up still have it on the menu. My dad was a big minestrone fan–both of those memories are tied pretty closely to him.

3-6: Minestrone comes from the new book, and it’s not surprising that Simply Delicious had a recipe for it–they tend to have their own versions of most of the “classics”.

I’m not sure I’d suggest serving this in what look like miniature barrels in the picture above (imagine trying to clean those). However, the colder weather is coming soon, and this recipe is a good (and cheap) way to meal-prep, eat your veggies, and stay warm all at the same time.

12-29: New Orleans Beans and Pasta

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses September 29, 2016July 29, 2020basil, black beans, boiled, Cajun, canola oil, carrots, cayenne pepper, Cheddar, cheese, chili peppers, chili powder, creamy, Creole, crushed tomatoes, dried herbs, Dutch oven, easy, farfalle, herbs and spices, inexpensive, julienned, Mexican, Monterey Jack, New Orleans, olive oil, paprika, pasta/noodles, pinto beans, salt, sautéed, Shishito peppers, side dish, tomato bouillon, tomatoes, untested, vegetables, vegetarian, white beans, yellow onions

I wasn’t quite sure how “authentic” 12-29: New Orleans Beans and Pasta would be when first looking this recipe over–Simply Delicious doesn’t exactly nail it on cultural faithfulness a lot of the time. A lot of that has to do with the time at which the books were written–many ingredients, methods, & tools that are easily accessible now were not 30 years ago.

However, this is essentially an American recipe, so I would assume it shouldn’t be that far off–if this is in fact a real New Orleans dish. ?

I wonder how many different linens/vases/glasses/odd statues they had to accumulate to photograph all of these different recipes. Just a thought I had while looking at this picture. Another thought: who decided on some of these things? What makes this picture decidedly New Orleans? ⚜?