Cooking with Eowyn
Jan. 24th, 2012 02:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
next_to_normalAck, it has been a while since I inflicted my cooking experiments on you. I made an unofficial New Year's resolution to try at least one new recipe a week, which... I sort of am doing? Except it'll probably be more like "four or five sporadic attempts per month, which average out to about once a week" because that's just how I roll. ANYWAY, here are the first two.
I was kind of skeptical about apples in soup, but as you may recall, I went apple-picking in the fall, and subsequently bookmarked a ton of recipes calling for apples. The Apple-Cheddar Soup turned out surprisingly well. It's sweet and creamy, and the thyme complements the apple well. Part of me wished that I'd blended it, even though the recipe doesn't call for that, because the potatoes really don't add much except bulk, and the chunks weren't necessary. So, if I were making it again, I think I'd pull out the hand blender before adding the apples.
You may also recall that I am on an epic quest for the perfect macaroni and cheese. Well, this is not it. I don't know if the measurements were off or what, but... NOT GOOD. I think there were two problems, actually. First, I know this is supposed to be a "lite" recipe, but 1/4 cup heavy cream CANNOT be right for half a pound of pasta. It's just not enough liquid, especially when you're mixing half of it with flour. Second, not enough seasoning! I'm a fan of oregano, but it seemed kinda half-assed just tossing it on top and nothing else except a pinch of salt. My parents came to visit and brought me a container of Mom's spaghetti sauce, and I ended up putting that on the leftovers to make it edible. Not making this one again. Fortunately, I have approximately 30 more mac & cheese recipes to try. :)
I was kind of skeptical about apples in soup, but as you may recall, I went apple-picking in the fall, and subsequently bookmarked a ton of recipes calling for apples. The Apple-Cheddar Soup turned out surprisingly well. It's sweet and creamy, and the thyme complements the apple well. Part of me wished that I'd blended it, even though the recipe doesn't call for that, because the potatoes really don't add much except bulk, and the chunks weren't necessary. So, if I were making it again, I think I'd pull out the hand blender before adding the apples.
You may also recall that I am on an epic quest for the perfect macaroni and cheese. Well, this is not it. I don't know if the measurements were off or what, but... NOT GOOD. I think there were two problems, actually. First, I know this is supposed to be a "lite" recipe, but 1/4 cup heavy cream CANNOT be right for half a pound of pasta. It's just not enough liquid, especially when you're mixing half of it with flour. Second, not enough seasoning! I'm a fan of oregano, but it seemed kinda half-assed just tossing it on top and nothing else except a pinch of salt. My parents came to visit and brought me a container of Mom's spaghetti sauce, and I ended up putting that on the leftovers to make it edible. Not making this one again. Fortunately, I have approximately 30 more mac & cheese recipes to try. :)
