I’ve used this project as an excuse to make dishes to share at work before. This time, I made 16-45: Raspberry Tartlettes for a quarterly staff meeting. I had a colleague that was interested in trying vegan recipes and another that required gluten-free dishes, so I tried to incorporate both in this attempt.
Still working my way through the backlog–we’re up to Easter with 15-26: Strawberry Pastries. Strawberries start to creep up everywhere in the springtime, and this dessert dish is a pretty classic use of them. 🍓
This recipe suggests using vanilla custard, but I’ve seen other similar recipes use fillings like Bavarian cream or crème fraîche. This is essentially a fancier version of strawberry shortcake (which often uses whipped cream), so I suppose it’s all dependent on how heavy or light you’d like to go with it. 🍰
Looking for a quick, healthy breakfast option from Simply Delicious? 5-10: Scrambled Eggs with Tomatoes is from the 1980s, but actually holds up really well 30+ years later. Consider this the predecessor to avocado toast.
This version uses cottage cheese in the scrambled eggs (instead of milk, I assume). If you’re looking to cut calories (and fat) even further, skip the milk and butter altogether–according to the late Anthony Bourdain, you don’t need either for good scrambled eggs.
“It smells like weird Mexican food in here,” Jamie said as she walked in the door. She wasn’t wrong. The example image sets a rustic farm tone with the watering can, basket of red peppers, and parmesan cheese in the background. The watering can even has onions painted on it. Awesome!
When I saw that it will need reheating before eating, I decided to make this dish in a large rectangle Pyrex. I made this recipe at half size to accommodate the baking dish. I only used two onions because Simply Delicious bases the number of onions on the smaller onions that were available when these recipes were written. Two was more than enough.
The photo of this delectable dish is enhanced by the superior dishware chosen to accentuate the fluffiness of the iced desert within. I made 15-36: Pear-Orange Sorbet before a few years ago when we first started this project, but I forgot to take photos. I finally got back to it in January 2019.
The recipe card describes this dish about as well as I could. The ripe pears did have an intense fruity flavor that was intriguing. Can’t beat that.
Hot Take: Artichokes are the lobster of the vegetable world. 4-14: Stuffed Artichokes represents this well: too much work for too little satisfaction. Peeling the little leaves off the artichoke and harvesting the heart feels a lot like picking apart the carapace of an undersea crustacean.
Stuffing an artichoke with a mushroom stew is a unique way to serve this giant edible thistle flower. These plants don’t grow naturally where I’m from, so my experience with artichokes only came after moving to California. My favorite way to enjoy them is marinated artichoke hearts.
I made 16-33: Crispy Almond Cake last September to pair with 16-26: Elegant Almond Cake as a breakfast treat for my work colleagues. This one was the less fancy of the two, but still went extremely well with some coffee on a Wednesday morning.
This title card blurb mentions that versions of this almond cake can be found all over the United States–Google doesn’t seem to want to confirm that claim for me. Searching almond cake results in severaliterations of a Spanishflourlessalmond cake influenced by the Jewish tradition of Passover. Interesting, but none of them look like this recipe.
A few months ago, I made two Simply Delicious almond cakes for work: this one, 16-26: Elegant Almond Cake and 16-33: Crispy Almond Cake. I think this one came out prettier, but they were both delicious.
Simply Delicious doesn’t mention this in their blurb, but it’s also great for accompanying coffee or tea on a Wednesday morning at the office. They also refer to this dish as a cake, but it’s very clearly a tart. To confirm, here’s a recipe from King Arthur Flour that is essentially this exact same dish (referred to a tart) but with raspberries instead of Maraschino cherries.
A nice, cool parfait is the perfect dish for summertime. Raspberry and lemon are two of my favorite flavors and they blend together nicely to create this creamy dessert. My version of 15-29: Raspberry-Lemon Parfait will look much different from what you see here, but it is equally as delicious even though it is lactose-free.
The set designer and photographer did a particularly good job of staging the photo for this recipe card. The fresh raspberries and lemon rind really add a nice pop of color. The choice of tablecloth, wine, grapes, and flowers each provide a nice contrast to the yellow and white creamy colors of the dish and the parfait itself.
Editor’s note: This entry was written last summer, but didn’t get posted until now.
I bet you thought I abandoned this project. You’d be wrong–I just started a few others and let this one get a bit dusty. After almost 5 years, I’m still plugging along, and will be until I finish this damn thing. I don’t even know when I cooked this, but here’s 16-17: Meringue-Topped Cherry Pie.
I know I cooked it sometime in 2018, and I know that I wanted to attempt a vegan version (which didn’t go well). I think I was making it to bring to work, but I have a feeling it never made it there. Looking over the pictures of it, I think I know why.