A failure and a success
Back just before I started this blog I made coconut chicken soup one night for dinner. I've always enjoyed the Tom Kha Gai soup served up at various Thai restaurants, and I was eager to make it myself at home. When I made it the first time, it was delicious and the recipe made enough that I was eating it for days, I was very happy. Last night when I was making fish I decided to make this coconut chicken soup again. Much to my dismay it didn't turn out quite the way I planned. I don't know what I did wrong, I had a little less coconut milk than I needed, so that could have been it, or maybe too many limes, but the soup didn't taste like before and I could only eat one bowl before condemning the rest of it and disposing of it accordingly. That was a big disappointment. Although the broth wasn't up to par, the chicken and mushrooms were fine, and actually quite good. When I poured out the broth, the chicken and mushrooms stayed behind. Today for lunch I put them to good use by mixing them with some stir-fry sauce and reheating them briefly. To go with them I had some of my leftover salsa from the night before with some fresh avocado added in for good measure (I just got that today, didn't have any last night to go in the salsa).
Satisfied with that explanation? Good, we'll move on to dinner. Every now and then I make the claim that whatever I've just made and consumed it the best recipe I've come across so far or my favorite of various varieties. The shrimp dish I made for dinner tonight was the best I've made at home so far. I like shrimp, but I'm no expert at cooking it. I'm usually satisfied with my shrimp meals, but it's usually nothing especially exciting, and sometimes I end up feeling like it probably would have been better in a restaurant. Again, the shrimp never tastes bad, it's just lacking somehow in flavor or texture and it doesn't have that "this is great" quality. This recipe came from epicurious. It is called Shrimp with shallot-tarragon sauce on wilted spinach. The combination of ginger and lemon gave it an Asian taste to me, but overall I thought it all went great together and made for a fresh and easy dinner. I will definitely be making this again.
Satisfied with that explanation? Good, we'll move on to dinner. Every now and then I make the claim that whatever I've just made and consumed it the best recipe I've come across so far or my favorite of various varieties. The shrimp dish I made for dinner tonight was the best I've made at home so far. I like shrimp, but I'm no expert at cooking it. I'm usually satisfied with my shrimp meals, but it's usually nothing especially exciting, and sometimes I end up feeling like it probably would have been better in a restaurant. Again, the shrimp never tastes bad, it's just lacking somehow in flavor or texture and it doesn't have that "this is great" quality. This recipe came from epicurious. It is called Shrimp with shallot-tarragon sauce on wilted spinach. The combination of ginger and lemon gave it an Asian taste to me, but overall I thought it all went great together and made for a fresh and easy dinner. I will definitely be making this again.
0 Comments:
Post a Comment
<< Home