2011 - Week 16 Cooking Results

Bacon and Leek Risotto with Poached Egg (p61 April 2011 Bon Appétit)

It has been a while since I have taken the time to make a risotto.  It turned out well, very very well.  Oh creamy risotto goodness.  With the poached egg on top, oh the deliciousness.  I also did a side by side comparison with the actual Parmigiano-Reggiano (aged 18 months I think) cheese that I buy from time to time at Gateway Market and the Hy-Vee bought 'parmesean' that I use from time to time (because it's excessively cheaper).  My first thought about it, was that I shouldn't do this comparison, cause I was afraid that I'd never want to use the cheaper stuff again.  The taste difference is vast.  And I mean across the ocean vast.  One you have that kind of hints that it's a cheese that may have been aged, and the other just dances with flavor in your mouth.  Anyways I have a big chunk of Arborio rice left, so I'll have more plans for it.  Perhaps incorporate it into my Chive Blossom Dinner.  Which could make for a great side, or a vegetarian substitute main.  On that note, my chives are budding, so the dinner will be coming soon.

Bacon and Leek Risotto with Poached EggBacon and Leek Risotto with Poached Egg

Tex-Mex Chicken and Rice (RC April/May 2011 Cook's Country)

Simple meal, not exactly fine dining but still pretty good none the less.  I did end up using more cheese then recipe called for, but it came out of the oven looking pretty and led for a nice crunchy cheesy dinner.  Though with the Fritos I think it was a little salty over all.  That could be just be me though.  Reheated the Fritos got a bit soggy, so it didn't make for the best leftover, though I still ate it for lunch.

Tex-Mex Chicken and RiceTex-Mex Chicken and Rice

Honey Mustard Crumb-Coated Pork Cutlets (RC April/May 2011 Cook's Country)

I used the last of the Senap Grov (whole grain mustard from Ikea) to make this.  It was easy enough and made for a nice meal.  We ended up having them on sandwiches, though it did concern me a little that the honey sweetness would be lost in the sandwich.  And it kind of did, though it did make for a good sandwich.

Glazed Meatloaf (p17 Spring 2011 Entertaining)

I'm counting this meal as the spring dinner.  Shannon wanted mashed potatoes with the meatloaf and Gateway announced that they now had Milton Creamery's newest cheese Prairie Dawn (gouda style of cheese).  Also, earlier Lois announced that her Reichert's Dairy goat cheese would be showing up in the store again.  It's certainly a sign of spring!  So I picked up a few things and brought them back.  Around 5:PM on Saturday, I started to make the dinner.  Around 3 hours later everything was done.  I admit, I under seasoned the mashed potatoes (they needed a bit more salt and less skim milk, I used a bit to much of the whole milk earlier in the work).

Glazed MeatloafGlazed meatloaf, mashed potatoes, and peas

Mozzarella Dream (p89 April 2011 Saveur)

This was a simple sandwich.  I thought it would have to be dressed up a little, because, well, mozzarella is a fairly bland cheese, so I followed the recipe as the instructions called for, but added some spicy mustard to them before I grilled them.  It turned out pretty well, made for a quick dinner.  Though I did buy more mozzarella then I needed, so I'll have to find something to do with it this week.