I haven’t talked about fewd in awhile. I’d like to start reviewing the food I make on a more regular basis, especially new recipes by other cooks/chefs.
Last night I made Pea Risotto with Squashy Souffle.
I made it because I’m always looking to incorporate more vegetarian dishes into my diet. It’s hard because hubby is a meat and potatoes guy. Well, I did not pay close attention the details of the the recipe. Hell, I didn’t even pay close attention to the title, which plainly says it’s comprised of two notoriously fussy food types (risotto and souffle). Anyway, I ended up spending an hour or so in the kitchen, and that did not include the 45 minute cooking time.
It was a lot of work for a dish that was sublimely terrible. First of all, it was heavy as hell. Eggy souffle on top of creamy rice? No. Just no. Second of all, it called for an insane (I’m not being hyperbolic here) amount of Parmesean cheese. But instead of it imparting the nutty, salty, sweet flavor it normally does, it just made the squash souffle taste both bland and salty, very one-note. The two stars of this dish should have been the peas and squash, but they were lost underneath all the creaminess and cheesiness. I really couldn’t taste them at all. So what promised to be an interesting, satisfying vegetarian dish ended up tasting like cafeteria food. And, frankly, I’ve had better cafeteria food.
I decided that the dish needed WAY less cheese…along with some sort of added sweetness or acidity. A little wine in the risotto? A little lemon juice? And it just plain needed way more peas.
So, yeah, I give this recipe several thumbs down. Yes, even my vestigial ass-thumb is turned downward for this one.
BTW, if anyone would like an invitation to Pinterest–which I’m enjoying immensely–just say so. I’ll hook you up.