Not one part of me was interested in cooking Warm Weather Vegetable Pot-au-feau (pg 378), and I never would have made it if it wasn't this week's French Friday's With Dorie selection. I was ever-so-slightly happier once I realized that what looked like a blob of yogurt or sour cream in the picture was actually a poached egg, but even that couldn't save the fact that it's sitting on a bowl of boiled onions, leeks, carrots, potatoes, asparagus, shiitake mushrooms, and spinach.
I tried to adjust my attitude as I was cooking it. Recipes have surprised me before, so I told myself that this one might only appear to be bland. Maybe that poached egg would transform this soup, like magic.
Not so. Part of the problem was that my egg yolks came out exactly how I hate them--neither runny nor hard, but in that confused semi-state. I set the stupid timer for three minutes, according to Dorie's instructions, but it never rang, so by the time I realized that three minutes must have passed, it was too late. Not only did I cringe at each bite of partly-solid yolk, but since it wasn't runny, it did not thicken the broth as I suppose it was meant to.
The conversation between Matt and myself went a little something like this:
Me: I don't like it. There are too many vegetables in this bowl.
Matt: That's sort of what I like about it.
Me: But it's bland.
Matt: It's okay. I wouldn't necessarily want it again, but it's okay.
Me: I'm still hungry. I need fourteen more eggs.
Conclusion: Indifferent. This left me grumpy and unsatisfied. It didn't taste bad, but it didn't taste particularly good. The eggy disappointment was my own fault, so I'm not factoring that in, because that would have tipped the scale into Dislike territory.