Just when I start to think that someday I’ll be a good enough cook to be a personal chef in LA, I have a huge recipe failure and I’m swiftly brought back to my Minneapolis (and winter) reality.
Take the sun-dried tomato & mushroom alfredo I made recently. It wasn’t horrible, but it made me want to add mushroom ravioli to the menu the next week just so I could redeem myself. I thought I was being creative and heath conscious as well as finally getting around to using the Hoosier Mushrooms from Lori and the Buitoni Ravioli I received as part of the Foodbuzz Tastemaker program. It was all going perfect in my mind – a nutritionist-ed alfredo sauce made with ricotta, sun-dried tomatoes and dried mushrooms over mushroom ravioli…
But when I tasted the sauce it needed something. So we added some 1/2 & 1/2, a few more spices and it tasted ok. I should have just given up then. Nixing the whole sauce idea all together would have been a good decision. But it was a decision I didn’t make and so mushroom ravioli with sun-dried tomato & mushroom alfredo it was.
When I tried the ravioli plain, I realized that it didn’t need ricotta, sun-dried tomatoes or more mushrooms. It would have been perfect with a drizzle of olive oil and some fresh parmesan cheese.
So I picked up some more Wild Mushroom Agnolotti, this time knowing it needed nothing but a sprinkling of cheese. And it was delicious with just that.
Sigh. I guess part of being a good cook is knowing when to leave good things alone – something I’ll be working on.