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Monday, February 2, 2015

Recipe Review from 1/26/2015

Okay!  Links and pics are updated on previous Recipe Review postings for January.  One small task done. 

Baby chicks are ordered for May!  Now time to start collecting the brooder equipment.

A somewhat busy week had me juggling things around a bit meal wise.  This was also not the most...stellar, week for recipes either.  One near disaster only mitigated by turning a 'gratin' into a soup.  And a slow cooked risotto recipe that would be just as good made the traditional way.  I'm disappointed with both of these so I'm not even going to post the full recipes.  

The Meal Plan:
Sun (L)  leftovers  (S)  Fish Mornay
Mon (Yoga/Bkgrp/Legion)   out
Tues - leftover Fish Mornay
Wed (AM yoga)  leftover fish
Thurs (Yoga)  pasty with veggies
Fri (PM yoga)  Slow Cooked Butternut Risotto

Fish Mornay  (Irish Pub Cookbook)
This should have been a cheesy fish gratin, with about four servings total.  What I ended up with was a 9x13 pan of liquid.  There is a massive typo somewhere in the recipe: which calls for 4 cups milk, 4 cups of poaching broth and/or clam juice, and 1 cup of white wine.  We are talking NINE cups of liquid here people!  That isn't reducing down in 10 minutes.  I tried to do a bit of online Googling but couldn't find a comparable recipe - and by then it was too late as my dish was in the oven.  

And because I had 1lb of cod, 6oz of salmon, and 8oz of smoked whitefish, I wasn't about to throw this away.  So it was a somewhat curdled looking soup - which still tasted okay despite the appearance.

Until I figure out the proper liquid ratio's, I'm not going to make this again. 

Slow Cooked Butternut Squash Risotto (Slow Cooker Revolution 2, ATK)
The ATK blurb claims the ease of using a slow cooker with the results of stove top preparation.  What we go was mushy risotto.  Tasted great!  But looked like mashed potatoes. 

My main contention with this is it only takes 2-3 hours in the slow cooker.  Stove top is maybe 1 hour. So you have to stand a stir a bit; not a biggie - I usually clean up the kitchen while doing the stirring bit and prep the rest of the meal.  So I'm really failing to see the convenience when the end result is so-so. 

Ultimately, not recommended.  Keep the risotto to the stove top. 

1 comment:

Anonymous said...

Ohhhhhh...I hate when a recipe turns out wrong. Our chicken turned out that way last night ....edible, but way too oily. Next time I'll use THEIR ingredients, MY technique.

Can't wait to see your chickens. Next to kitties and puppies ....chickens are my favorite.

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