Fresh Herb and Tofu Curry

Recipe 31 - April 1, 2012

Fizzle...

Fresh Herb and Tofu Curry

This recipe comes from Sunset, March 2012

This recipe needed something more, it was quite bland.  Will not make it again.  

Creamy Risotto with Edamame

Recipe 29 - March 26th, 2012

Fizzle...

Creamy Risotto with Edamame

This recipe comes from Food & Wine, April 2007

Chef: Isabelle Smith

Unfortunately, the Laughing Cow cheese gave this dish a weird, bitter aftertaste.  The lager beer is an interesting addition.  It may have something to do with the weird taste as well?  

Strawberries with Blood Oranges and Balsamic Creme Fraiche

Recipe 21 - March 4th, 2012

Fizzle/Success.

Strawberries with Blood Oranges and Balsamic Creme Fraiche

This recipe comes from the packaging on the Bellwether Farms Creme Fraiche

The strawberries and blood oranges combined are wonderful!  The balsamic reduction is very tricky.  I made it and put it in the refrigerator as the recipe allows and it solidified.  I ended putting the creme fraiche and drizzling balsamic on top of the solidified balsamic reduction.  It tasted very nice!  The reduction eventually started to loosen and mix in.  Overall it was a success, but my preparation was a fizzle.  Need to practice my reduction technique.  

Tempura Tofu and Spring Vegetables

Recipe 20 - March 3rd, 2012

Fizzle.

Tempura Tofu and Spring Vegetables

This recipe comes from Cooking Light, April 2010

This did not fry up right and the batter wasn't anything special in our opinion.  We used tofu, carrots, beans, and asparagus.  Will keep looking for more tempura batter and sauce recipes because I would love to learn how to make it correctly.  Definitely some technique and skills that I don't have.  

Goan Shrimp Curry

Recipe 14 - February 3rd, 2012

Fizzle.

Goan Shrimp Curry

This recipe comes from Food and Wine, March 2011

Chef: Sanjeev Kapoor

I don't think I prepared this recipe correctly.  There were too many different flavors going on.  The curry didn't get pureed the way it should probably have.  I don't know if I didn't blend it enough or if it wasn't cooked enough to blend well.  Also, I bought Mexican shrimp (probably another name for Gulf Shrimp in case people aren't buying it again yet...?) and it wasn't very good shrimp.  Overall it was edible and interesting, but not worth making again.  Will try something else from this region another time.  Maybe this: http://www.myrecipes.com/recipe/shrimp-vindaloo-10000001041869/

Bucatini with Cauliflower and Brussels Sprouts

Recipe 10 - January 28th, 2012

Fizzle.

Bucatini with Cauliflower and Brussels Sprouts

This recipe comes from Food and Wine, November 2011
Chef: Marc Vetri

I think the recipe was too oily for my taste.  The cheese and bread crumbs were a nice addition, but with the anchovies and oil and pasta (I used linguini because I couldn't find bucatini), it ended up being very rich and too filling.  The servings were large, cooking times were all correct, and it tasted nice, just not something I would make again.    

Curry-Spiced Noodles

Recipe 2 - January 11th, 2012

Fizzle.

Curry-Spiced Noodles

This recipe comes from Cooking Light, February 2011

Full disclosure, I made this with regular curry, not red curry.  Overall it tasted good, but was somewhat bland.  The online reviews recommend adding Sriracha or extra curry to spice it up.  The preparation of the vegetables took a lot of time for a recipe that was just okay.  We will not be adding this to the recipe binder.  Hoping for better luck on recipe 3, new blog title, "Waiting for Success".  

French Onion and Apple Soup

Recipe 1 - January 10th, 2012

Fizzle.

French Onion and Apple Soup

This recipe comes from Cooking Light, March 2011

Chef: Nicolette Manescalchi

Maybe I should not have started this adventure with a recipe that takes 2 hours and 10 minutes?!  This recipe is a nice variation on French Onion soup, but the time it took was not worth it compared to the time it takes for my regular favorite French Onion soup recipe (from the How to Cook Everything cookbook).  It tasted fine although there was not much broth after simmering for 45 minutes.  I really liked the added apple slices and apple cider and the caramelized onions.  I will try adding them to my regular recipe.  I made it with Gruyere cheese, cut the recipe to a third (the linked recipe serves 10), and finally used up all my CSA onions.