Wow. I finally got back into the kitchen!
Tonight, I didn’t cook out of the Project Cookalong cookbooks, but rather out of a library book and a magazine. While waiting in line at Wally World a few days ago, I grabbed a copy of the “Healthy Cooking Recipe Cards” – a small magazine-style, brochure-sized publication with a bunch of recipes, all nicely printed on tear-out cards. I had borrowed a book on risottos (aptly entitled “Risottos”! haha) from the library, and was intrigued by a few of the recipes, so decided to try one.
Risotto with Leeks and Tomatoes
Mom’s microwave Squash
Aunt Susie’s Cornbread
Everything on the menu was “new” to me – I’d never done any of them from these recipes. In hind sight, perhaps I was being a tad over ambitious. In the middle of it all, I was really in the weeds – even though I had prepped all the ingredients prior to cooking. I don’t know, maybe I was just off my game.
I have to admit, I’ve been interested in making a risotto since watching my first “Hell’s Kitchen” – Sir Gordon is always yelling about the risotto not being done, or being too mushy. So I wanted to see what it was all about. It’s a good thing Gordo wasn’t here, though, because I don’t think I nailed it quite right. On the other hand, I was able to utilize an ingredient I had never used before – leeks. I like them. They’re just bigger scallions/onions, but they cooked up nicely.
The fish was good, although the flavors of the veggies was overpowering. Still, I liked it. The risotto had a weird after taste, but I figured out what it was – the wine I used for the first soaking wasn’t very good – a detail I noticed when I poured my glass for the meal. In the future, I guess I’ll just have to have a taste before I cook with it! Haha All in all, though, the meal was a resounding success. If only I had someone to share it with!