So this post is a little behind, I actually made these recipes on Thursday night. I have learned that cooking is exhausting! Thus I didn't post that night and then the weekend got a little away from me. So here we go!
On Thursday I made caramelized carrot and coriander risotto and twice-baked sweet potatoes. I thought they came out so-so, my other taste testers said they were very good. I think part of the problem is that I am working from recipes I have never used before so I am not sure how the food should come out. We'll see next week if I switch it up and do some old favorite recipes I know well.
This was my first time making risotto. It is hard! Well it doesn't have to be, but the first time making it is not too easy. First I cut up my basics, the carrot, the onion (the recipe calls for a whole onion, I used half), and 2 cloves of garlic. The carrot actually got grated with took forever, but turned out well.
On Thursday I made caramelized carrot and coriander risotto and twice-baked sweet potatoes. I thought they came out so-so, my other taste testers said they were very good. I think part of the problem is that I am working from recipes I have never used before so I am not sure how the food should come out. We'll see next week if I switch it up and do some old favorite recipes I know well.
This was my first time making risotto. It is hard! Well it doesn't have to be, but the first time making it is not too easy. First I cut up my basics, the carrot, the onion (the recipe calls for a whole onion, I used half), and 2 cloves of garlic. The carrot actually got grated with took forever, but turned out well.
All those get put in the saute pan with a little olive oil and butter plus sugar and salt and pepper. Everything I stirred around for about 10 minutes until nicely caramelized.
Then the more difficult part starts. Add the rice! I tossed it around to get it coated and then I added the veg stock a little at a time. The recipe called for a liter of stock a little at a time. I did not measure. I just kept adding until the rice was cooked through and the whole dish a good consistency.
After the initial additions.
A little while later, maybe half way through cooking.
Just a few minutes before being done, right after the final broth addition.
In the end the recipe calls for cheddar which I forgot to buy at the store so I couldn't add that. Also added the coriander and then some fresh mozzarella. Love me some fresh mozzarella!
So the risotto was a little crazy making and exhausting, but I made it with a little help! I don't think it would have been a true risotto if it hadn't required some work and skepticism. If you are interested in the recipe, look to Amuse Your Bouche:
Then came the twice-baked sweet potatoes. These were excellent although a little heavy on the garlic. First I baked the potatoes for 40 minutes. The recipe calls for baking for 40-50 minutes and baking for only 40 was not enough from mine. When I cut into them to scoop out the insides, it was still a little hard in the very middle.
About to bake!
After baking and cooling I then scooped out the inside and mashed them with garlic (the recipe calls for 2 cloves, I found this to be too much), butter, milk, salt, and pepper.
Then I mixed in the feta and thyme and scooped it all back into the skins of the potato. The original recipe suggests piping the potato back in using a pastry bag, but I decided against this mostly because I don't own pastry bags! I had some issues scooping all the potato out and broke the skins so I ended up with three potato skins and one potato "boat" made out of foil.
Back into the oven for 12 minutes and they were done! The recipe says to add extra feta on top, but I chose not too. All in all these came out extremely well other than the extra garlic. I definitely will make these again. It was great to balance the sweet of the potato with the savory of the fillings. If you are interested in the recipe, check out Spoon Fork Bacon:
So much orange food and pretty darn good!
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