Dried-Porcini-Mushroom Risotto with Goat Cheese (delayed from previous week)
It was a nice combination of flavors, though I think I probably should have chopped the mushrooms a bit smaller, to keep with the similar size of the rice. But it tasted very good. It took a while to make, as risotto tends to do, but it was a nice process. Using the mushroom rehydrating water in combination with the chicken stock made for extended flavor.
Three-Cheese Mac And Cheese
This was a fairly complicated way to make make and cheese. It used a lot of pans and at some point I diverted from the recipe and just followed my own way. I did like the separation method of creating the semi-roux (cream is mostly fat, right?), by taking a cup or so of the warm cream and then putting it in a separate dish to combine with the flour. This made it easier, I think. Then combining it back to make the sauce thicker. I liked that. It is much easier to whisk in a bowl then it is a straight sided pan.
The problem I had with this recipe (other then the cost, 10oz of goat cheese) was the size. 1.5 pounds of noodles, while good, generates a whole lot of mac & cheese, which is fine, but doesn't work well for most pans. I'd reduce it by a third, if I were to to make these again.
The taste was good, we both enjoyed it, but this would be a more of a special occasion type of thing, rather then a common thing.
Fajitas with Roast Beef
This was simple, quick and I skipped the part about gravy, cause...well...I wasn't going to buy or make gravy just for this and also the idea of adding gravy, didn't make sense to me. So I added some table sauce instead (spicy), which worked.
Rice and Beans with Fried Eggs
After a mild to warm week, we had a dip in temperate for the day, so I decided this would be a good day to make this. It turned out pretty well. Came together quickly and easily and anything that finishes off with a semi-runny fried egg on top will probably go over well for me. Though I suppose it could use a bit more spice in the building and perhaps a bit of heat.
Black Bean and Pepper Jack Burgers (p17 Fine Cooking June & July 2012)
Delayed until next week.
Pork Burgers with Sauerkraut and Gruyère (p 18 Fine Cooking June & July 2012)
I fried the sauerkraut in bacon fat...it was good. Anyways enjoyable meal.
