We're getting used to the ebb and flow of the Bon Appetit challenge and the less-exciting recipes that come along. This was one of the less-exciting nights. I made Mushroom-and-Bacon Frittata with Roasted Tomatoes and Cheating-on-Winter Pea Soup. Not a bad meal, but nothing to write home about (but I guess I have to).
Mushroom-and-Bacon Frittata with Roasted TomatoesThis recipe happens to have an ingredient that both Shaun and I don't like. Shaun doesn't care for mushrooms and I don't care for roasted tomatoes. Great start, right. First, roast the tomatoes and shallots. Cook up some bacon. Sorry, this recipe isn't saved by the bacon. Cook the mushrooms and more shallots in the bacon drippings. Combine the mushroom mixture with crumbled bacon and basil. You can use the same skillet to make the frittata. Add whisked eggs and Dijon mustard, sprinkle with goat cheese, and bake in the oven. The tomatoes and shallots are used to top the frittata. Not bad, but not great either. One other note. This was supposed to be a breakfast recipe, but we made it for dinner. If you like the ingredients it could make for a decent dinner.
Yuminess: 6 out of 10
Cheating-on-Winter Pea Soup
This soup is weird. Not bad, just weird. The primary ingredient is romaine lettuce, along with peas, onion, and broth. You cook the soup long enough to really soften the lettuce and then everything is pureed at the end, so you wouldn't really know unless you were the one making it. Top it off with some sour cream and crumbled bacon. I think this soup would be much better with some herbs or spices added in, but I'm not sure what I'd choose.
Yuminess: 6 out of 10
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