|Oh look, a pretty rainbow. Best thing seen from my kitchen this week.|
|Attempt at Alpen Magrone|
When we asked about this macaroni and cheese type dish called alplermagronen, the waiter told us that it's a traditional dish from the mountains: a hearty dish for cold days, technically translated "alpine macaroni". It was a creamy bowl of penne and cheese, with chunks of potato, served with a bowl of applesauce. The swiss cheeses were no surprise, as melted cheese was in overabundant supply at most of our meals, but the potatoes were a new twist. The tartness of the applesauce cutting the salty creaminess was a totally new experience.
Here we are now at the tail end of prime apple season, going into cooler weather, so I thought the time for alplermagronen had arrived. I was only able to find one recipe online, and I have to say I should have just tried to figure it out on my own. My results were dry, not creamy at all. The potatoes were flavorless, since there was a lack of sauce, and somehow I undercooked the onions. I ended up pouring tons of homemade applesauce (without the spices) all over it for moisture.
|Attempt at Peanut Seitan Skewers|
I decided to turn a box of seitan into marinated skewers one night, and followed another recipe I found online. Again, I should have followed my instincts and grilled them like I do the Gardein BBQ skewers - searing the outsides, keeping the inside moist. But, this being my first attempt I followed instructions to bake the skewers. Not only did the seitan completely dry out, but the peanut sauce turned out too gloppy and bland. I recently realized how many gross additives are in Skippy, and have switched to pure unsweetened organic peanut butter. It doesn't make a very enticing peanut sauce.
|This was supposed to be dumplings.|
|Scone mix doesn't make great biscotti.|
|Breakfast potatoes, by Amit.|