vegetable oil – Page 4 – Simply Delicious: The Cookbook Project

18-10: Pasta II

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School January 29, 2017September 30, 2020al dente, all-purpose flour, boiled, butter, canola oil, carrots, cheese, cheese sauce, conchiglie, cooking school, dough, durum wheat flour, eggs, farfalle, herbs and spices, Italian, meat sauce, Parmesan, pasta machine, pasta/noodles, penne, ravioli, rotini, salt, seafood, semolina, soups, spinach, stuffed, stuffing, tomato sauce, tomatoes, tortellini, vegetable oil, vegetarian

Back with another Cooking School follow-up to 18-19: Pasta I from a few weeks ago. 18-10: Pasta II discusses proper pasta making techniques & cooking methods on its front face, as well as offering some tips on using fresh and dried varieties. On the back side, the deep dive into the myriad of pasta shapes that started with 18-9: Pasta I continues–this card covers smaller forms like penne, farfalle, and tortellini.

Most of this advice is pretty generic–here’s a basic pasta dough recipe, and pasta cooking methods are outlined pretty well here. I’ve made both plain dough as well as some with spinach and sun-dried tomato–it’s a lot of work, but the taste difference is pretty noticeable. I don’t currently have a pasta machine, but I’d love to add one to my already-too-large collection of kitchen appliances and tools.

After the jump, read about some more pasta shapes–there’s some links to a few additional pasta dishes we’ve already covered here as well.

5-33: Omelette Stacks with Rice

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters October 10, 2016October 14, 2020Asian, breakfast, candied, canola oil, chutney, cooked rice, cooked shrimp, dairy-free, dinner, dips, eggs, fairly easy, garlic, ginger, granulated sugar, green onions, ham, inexpensive, julienned, layers, leeks, lunch, minced, omelette, Oriental, rice, salt, Saturday, sautéed, seafood, sesame oil, shellfish, shrimp, smoked ham, soy sauce, stacked, steamed, tamari, untested, vegetable oil, white wine vinegar

Hey there. October’s been a crazy busy month IRL so far, but I’ve got some entries banked that I’ll start posting, so expect some more entries coming soon. This one, 5-33: Omelette Stacks with Rice, was a Saturday morning breakfast a few weeks ago that was born out of an abundance of eggs and leftover cooked rice. ?

Simply Delicious suggests serving it as a main course (presumably for lunch or dinner as opposed to breakfast, to which they seem to be drawing a contrast), but you eat it whenever you like. ?

9-20: Meat Roly-Poly

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses May 1, 2016July 5, 20201998 dinner, all-purpose flour, baked goods, beef bouillon, beef broth, black pepper, bread crumbs, breakfast, butter, canola oil, corn oil, diced, dinner, dough, egg wash, eggs, fairly easy, fairly inexpensive, green bell peppers, ground beef, ground meat, herbs and spices, Hutton house, kneaded, lunch, melted, milk, mushrooms, panko, paprika, pared, party food, proofed, red bell peppers, revisited, salt, sautéed, sesame seeds, Silpat, vegetable oil, vegetables, vegetarian, yeast, yellow onions

Here’s one I’ve made before. In one of my previous entries (6-22: Crispy Chicken Drumsticks), I mentioned doing all the cooking for a family dinner party when I was 12-13 years old with a similarly-aged family friend of mine. 9-20: Meat Roly-Poly is another one of the recipes I remember making for that party.

Another memory from this dinner party: I had just gotten a new CD (Version 2.0 by Garbage) and we were listening to it on my parents’ GIANT 1970s hi-fi stereo system over and over as we spent the day cooking. Gives you an idea of how old I am, and how long I’ve been cooking from this book.

11-26: Fish Gumbo

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses April 27, 2016July 7, 2020all-purpose flour, basil, bay leaves, boiled, Cajun, canola oil, catfish, cayenne pepper, celery, chicken broth, chili powder, chopped, crab, crushed tomatoes, dairy-free, diced, dinner, dried herbs, easy, egg-free, fairly expensive, fish, flaked, garlic, green bell peppers, green onions, gumbo, herbs and spices, krab, lunch, minced, mussels, New Orleans, parsley, red bell peppers, rice, roux, salt, scallops, seafood, shrimp, simmered, soups, stews, thyme, tomato paste, tomatoes, untested, vegetable oil, vegetables

I’ve often talked during this project about my mother and her predilection towards recipe experimentation. One of these instances was where she attempted to make gumbo–I’m not sure where she got the recipe from, but I remember the family failing to choke down poorly cooked okra and my father making a quick run to KFC while she surreptitiously got rid of the rest.

The mere mention of gumbo usually brings this unsavory memory back, and so I attempted 11-26: Fish Gumbo with a fair amount of trepidation.

Roux is something I’ve covered several times throughout this project, and it’s an essential flavor and texture component of gumbo. Letting a roux brown deepens its flavor, and there’s a fine line between too light and over cooked.

7-34: Grilled Pork Slices with Garlic

Jamie Martin Group 07: Pork, Section 2: Main Courses March 30, 2016June 18, 2020barbecue, beef bouillon, beef broth, black pepper, blanched, boneless, broiled, canola oil, deglazed, dinner, easy, egg-free, fairly inexpensive, garlic, gluten-free, grated, grilled, lemons, lunch, melted, olive oil, party food, pork, pork loin, salt, sautéed, untested, vegetable oil, zested

Since the last entry was a garlic & beef entry (8-20: Juicy Steak with Garlic Topping), here’s another garlic recipe for you, this time with pork: 7-34: Grilled Pork Slices with Garlic. I used a cast-iron grill pan for this, but you could use a BBQ or even just do a pan-sear if that’s what you’ve got.

This is some serious garlic game–whole cloves, in fact. But they’re right–blanching them does make them pretty mild and yummy. If you’re willing to risk some garlic breath, this recipe is a pretty decent one to check out.

8-17: Pan-Fried Steak with Onions

Jamie Martin Group 08: Beef, Section 2: Main Courses March 16, 2016July 2, 2020beef, black pepper, brown sugar, butter, canola oil, caramelized, dairy-free, dinner, easy, egg-free, fairly expensive, gluten-free, maple syrup, melted, pan-fried, restaurant-style, salt, sautéed, sirloin, soy sauce, steak, tamari, top loin, untested, vegetable oil, vegetables, yellow onions

Here’s a decent way to do a nice restaurant-style steak at home. 8-17: Pan-Fried Steak with Onions–with a few of my tweaks–is (hopefully) bound to impress whomever you’re cooking for.

I’m a hippie when it comes to some things, but I just love a good steak. My dad is a steak man, and his parents before him. I’ve made quite a few in my day, in a lot of different ways. This is probably the easiest, quickest, and most consistent method. Plus, it won’t set off your smoke detector or require you to go outside.

19-16: Butter, Margarine, & Oils I

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School March 13, 2016January 21, 2023butter, canola oil, coconut oil, cooking school, how-to, margarine, olive oil, peanut oil, sesame oil, sunflower oil, vegetable oil

Fat is a big part of cooking–it’s where you get most of your flavor. As part of the Cooking School portion of Simply Delicious, 19-16: Butter, Margarine, & Oils I is the first part in a two-part series on common cooking fats and the role they play in the culinary process.

After the jump, Simply Delicious gets into discussing saturated vs. unsaturated fat and into some light comparison of butter, margarine, and oil. Keep in mind that these cards are from the 1980s, and that thoughts and theories on nutrition have changed somewhat over time.

17-17: Banana Bread with Pecans

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods February 17, 2016August 31, 2020all-purpose flour, baked goods, baking powder, baking soda, bananas, breads, breakfast, bundt, cinnamon, cloves, creamed, easy, eggs, fairly inexpensive, honey, nuts, party food, pecans, quick breads, revisited, sifted, snacks, vegetable oil, vegetarian, yogurt

While I’m not a huge fan of bananas themselves, I’m surprisingly a fan of banana bread. ?? It’s always good for breakfast or as a snack. This particular recipe for it, 17-17: Banana Bread with Pecans uses honey to sweeten it, which is a nice alternative to using processed sugar.

Simply Delicious gives you a nice blurb here on bananas–for a more in-depth look, check out 19-5: Bananas, part of the Cooking School series featured at the end of the cookbook.

2-26: Corn & Wild Rice Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters February 14, 2016March 14, 2020American, appetizers, black beans, boiled, cilantro, cooked chicken, corn, dairy-free, diced, dinner, easy, egg-free, fairly inexpensive, gluten-free, green bell peppers, green onions, ham, jalapeño peppers, lettuce, lime juice, limes, lunch, marinated, olive oil, party food, red bell peppers, rice, salads, salt, shrimp, side dish, simmered, Southwestern, spicy, untested, vegan, vegetable oil, vegetables, vegetarian, wild rice

In the mood for more corn after 3-14: Creamy Corn Chowder? It’s still not quite corn season yet, but if you’ve got some frozen corn hanging out in the freezer, you can feel like it’s summer with 2-26: Corn & Wild Rice Salad.

This would be a great recipe to make for a summer BBQ or picnic–it’s healthy, pretty, and as they say above, easy to make. It feels incredibly out of season now (February), but therein lies the magic of the Internet–you might find this in June or July and it’ll be perfect then.

12-8: Penne with Broccoli

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses January 26, 2016July 27, 2020all-purpose flour, basil, blanched, boiled, broccoli, butter, Cheddar, cheese sauce, dinner, easy, inexpensive, lunch, milk, mushrooms, oregano, pared, Parmesan, pasta/noodles, penne, roux, salt, sautéed, untested, vegetable oil, vegetables, vegetarian, yellow onions

As you’ve probably figured out, I don’t always write these immediately after I’ve cooked the dish. I usually remember a lot about them though, and I make a lot of mental notes as I go, especially now that I’ve done 80+ of these at this point.

I don’t remember a damned thing about 12-8: Penne with Broccoli. I’m pretty sure the only thing I remember was that it was pretty unmemorable.

My guess is it’s one of those one-pan-skillet-easy-weeknight-dinner kind of things that gets you to eat vegetables by covering them in cheese and noodles. Not that that’s bad, but it’s nothing new.