Sweet Potato BiscuitsI was really excited about this recipe, but something went wrong. First, microwave a large sweet potato to get the flesh soft. The potato and other ingredients (Gluten-free flour, cornmeal, baking powder, salt, butter, buttermilk, maple syrup, and toasted pecans) are added to the food processor. Turn out the dough and sprinkle with flour. Roll to a square and cut out the biscuits. The only thing I can think that I didn't do correctly was adding too much flour to the dough in the rolling process. The outcome was a very dry, flat biscuit. Shaun and I ate one each and tossed the rest of the batch. Any suggestions?
Yumminess: 3 out of 10
Cost: Approx.$6.25 for 16 biscuits
Time: Bon appetit said 20 minutes for prep and 1 hour total. It took me about the same amount of time.
Was it worth it?: No, I would not make these again unless I figure out what went wrong.
Sauteed Shredded Brussels Sprouts with Smoked Ham and Toasted PecansThe fact that the Brussels sprouts are shredded may be the primary reason why this is a good recipe for those who don't care for this vegetable. Shaun and I are kind of impartial to them usually. To "shred" them I thinly sliced them and then gave them a chop. Saute some ham and garlic with butter and olive oil then add the Brussels sprouts and chicken broth. They only need to cook for a few minutes. When you are ready to serve just add the toasted pecans. As yo can probably guess, the flavor is very rich and buttery. Adding ham to any vegetable is never a bad idea, right?
Yumminess: 8 out of 10
Cost: Approx $6 for 5 servings
Time: Bon appetit said 20 minutes for prep and 1 hour total. It took me about the same amount of time.
Was it worth it?: Yes, this is a great way to eat Brussels sprouts.
Potato Gratin with Mushrooms and GruyereI always have mixed feelings about potato gratins. On the one hand, you know it's going to be good... butter, cream, cheese, etc. On the other hand, you know how bad it is for you. It's one of those foods that's just better made by someone else so you can pretend you don't know how bad it is. There isn't any real redeeming quality either. It's not dessert, so the fat makes me feel a bit guilty. I'm no nutritionist, but I don't think there's really any significant vegetable content to add nutrients. But I guess if it's only every once in a while, that's OK.
This gratin starts by sauteing leeks, mushrooms (OK, so there are a few extra vegetables in this one), and garlic in stages. Thinly slice Yukon Gold potatoes and pat dry. Heat whipping cream with salt and pepper and add potatoes. Simmer for a few minutes to make them tender. The recipe asks you to layer the potatoes with the leek and mushroom mixture, but I forgot and just placed the leeks on top and added the Gruyere. I don't think it significantly changed the taste, except for making the leeks a little crunchy. The flavor was good, but the one thing I'd change was the type of mushrooms I used. The recipe called for shiitake and cremini, but I'd just stick with cremini next time. The shiitakes were a little too rubbery for me. Overall, it wasn't my favorite gratin recipe, but it might be nice to liven things up once in a while.
Yumminess: 7 out of 10
Cost: Approx $8.75 for 5 servings
Time: Bon appetit said 1 hour for prep and 2 hours total. It took me about 25 minutes of prep and 1:15 total.
Was it worth it?: It was nice to try, but I won't make it often.
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