Thursday, December 16, 2010
I really don't like beets.
I'm in a cooking slump.
Each night, I pull out my cutting board and knife — promising myself tonight's dinner will turn it all around. But it doesn't.
Instead, it becomes another in a list of meals that were either just so-so or destined for the trash can.
As much as I hate turning out one disappoint meal after the next, I've learned a bit this past week:
1. I hate beets. Really, I do. I've tried to like them. they're tolerable in risotto, but that's about it. I've tried them in salads and even in this Goat Cheese Vegetable Sandwich. I just can't do it. I wanted to love the sandwich, but the beets ruined it for me.
2. Read the recipe carefully — even if you've made the dish before. If I had taken them time to read the ingredients a little more closely, I would have realized when dividing a recipe in half you shouldn't use the full 3 cups of broth the recipe calls for. Otherwise your Brunswick Stew comes out like a watery, boring soup instead of the chunky, satisfying stew you remember it being.
There were other undocumented failures, but trust me when I say I was ready for some redemption at the stove.
So, last night I brought out the big guns. The no-fail dinner. The one meal I can always count on.
Specifically, Monterey Jack, Corn and Roasted Red Pepper Risotto. I love this risotto. It's especially good with blackened shrimp or seared scallops.
Hopefully, better meals are to come.
How do you overcome a cooking slumps?
Posted by Jen at 12:00 PM