First up, Chocolate and Strawberry Stuffed French Toast (pg 53). My strawberries had molded overnight, so I omitted them and had a few cherries on the side. Without the berries, this recipe is just ricotta cheese and a few chocolate chips sandwiched between bread, then you soak the whole sandwich in milk and eggs and cook it on the griddle. Ellie calls for a shocking 1.25 cups of milk per three eggs. When I make french toast, I add just enough of a splash of milk to loosen up the eggs. I would never use a full cup. I did it my way. I'd think her way would make the bread totally soggy and disgusting.
|So maybe I used more than a few chocolate chips.|
Conclusion: Just okay.
Honey Harvest Quinoa (pg 63) has lots of good stuff in it--a diced apple, dried cranberries, honey, cinnamon, and toasted pecans on top, yet it still barely surpasses mediocrity. With the pecans, this was earthier and a bit more complex. Without the pecans (I ate leftovers when I got home from the gym), it was bland. It's amazing the a difference one single ingredient can make. Those nuts really tied the dish together.
Much to my surprise at this point, last night's dinner of Pork Piccata was really good. I love me some piccata, and this tasted just as it should--caper-briney, garlicky, lemony, with a strong reduction of white wine. YUM. It was so good that Matt thought I'd changed cookbooks. HA!