Welcome to my brainstorm.
I’m regularly updating this work in progress…Stay tuned!
Beef tenderloin? Maybe.
Stuffed mushrooms? Oh, how I love thee… But if stuffed mushrooms are a starter, can I still make mushroom risotto??
Cocoa pancakes. Yeah.
Or molten lava cakes. Because, well…obviously.
The final analysis: I should have listened to my brother.
The mushroom-stuffed tenderloin would have been divine. Instead, I did a collection of pepper-crusted tenderloin medallions. They were okay, though just this side of overdone, and the pepper was much stronger than the last time I made them (um…three years ago).
I did make squash risotto, which was fantastic, and I soooo wish it was lunch time because I want to eat the rest right! now!
My roasted green beans were far from ideal and plainly illustrated the case for using fresh, beautiful-looking produce. The beans I used looked a little sad from the get-go; they were pale, with very little body. Hence, they shriveled up during roasting and the texture was odd.
The cake? Was okay, but the frosting was a massive fail. Unless, of course, you’re the type who likes a cottage-cheese-y textured frosting that tastes like pure butter. But I seriously doubt any of you exist. I’m less bummed about the frosting fail than I am about losing half a pound of butter in the process. (Damn! Do you know what I could make with that much butter?! Cookies, roux, brownies, more mushrooms…aaahhh!!)
So, here’s what went right: Tenderloin, after all, is tenderloin, so the meat was actually delicious. I sauteed some sliced mushrooms in oil in the pan I used for the meat, and then deglazed the pan with some Zin. Oh! those were fabulous. They were a fantastic bridge for the steak and risotto.
The big winner: The Brie-stuffed mushrooms. The easiest, most delicious stuffed mushrooms I have every made or tasted. Go forth and make them. Now!