Chicken Soup with Dumplings
Moved to next week, forgot to take the chicken out of the freezer in time.
Norwegian Meatballs (p32 Food and Wine December 2011)
There is something a bit unbalanced about this. Savory? Sure. Good? kinda. but it was missing something. Being, by far and away, the most expensive dinner of the week, it should've been better. Now to think about it, if you are thinking of what would be available in the winter and would they have some fruit? Not really. But there was something acidic that was missing from this. On the leftovers, I added a bit of Frank's Red Hot and it brightened it up quite a bit. Now clearly that's not Nordic in the slightest, but I'm sure there is something more northern European that can be done. I also should've stuck with CJ at The Cheese Shop's advice and used the cheese I bought there instead of the gjetost. Oh well.
Chicken Burgers with Red Cabbage Slaw
This was a pretty nice combination of flavors. Spiced nice, and a good balance. It was not to bad to put together. And the next night, when I headed off to caucus and Shannon stayed home, and I was able to cook it up for her a second time on Tuesday in the tiny amount of time that I had between leaving late from work and when I was supposed to be at the caucus. It was a good night at the caucus. I am going to get a bit more involved this time around.
Sausage Pizza (hopefully final test of sauce)
So, clearly not the final test. Either I added to much oregano or to little red pepper flakes. I think it was a bit of the former. So I adjusted down the red pepper flakes because it was a bit too spicy. I want it to have a bit of a bite, but not so much that it becomes the only thing you can taste. I think because of the oregano that I added, it left it with that taste. On the bright side, the sauce thickness is what I want. So now I am just bickering over spice levels, which is certainly part of the final stages. So the issue here is that it was an overwhelmingly oregano taste. We'll see how it goes.
