Cube Steak with Mushroom Sherry Sauce- New Recipe. Holy crap this was SO good. The Mushroom Sherry Sauce was awesome. I used fresh thyme and I can tell it made it that much better. Have I mentioned how much I love fresh thyme? It smells and tastes amazing. This recipe is definitely going in the 'keeper' pile. I can't recommend this one enough.
Chicken and Asparagus with Melted Gruyère-New Recipe. This was just ok, nothing special and definitely not worth the price of the gruyère. If I were to make this again I'd use a cheaper cheese like parmesan or possibly even mozzarella.
Pasta with Creamy Mushroom Pea Sauce- New Recipe. This turned out really good. The proscuitto gave it a really nice flavor. Seth especially liked this one.
Lousiana Catfish with Okra and Corn- New Recipe. I had high hopes for this one, but it was just so-so. Not much to the catfish and overall a bit bland for my tastes, though it had potential. On a good note, this was my first time ever eating okra and I thought it turned out good.
Black Pepper & Bacon Drop Biscuits-New Recipe. These turned out really good. Nice flavor and texture. Great addition to the breakfast plate.
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Hey! I forgot to tell you about how it turned out when I made your Brothy Noodles recipe. LOVED them. I didn't have your sis's problem with saltiness--I used the homemade chicken broth Paul had frozen in the freezer, which he leaves unsalted 'til he uses it. (In fact, he nicely asked if I'd be offended if he ADDED salt!) Also I used LOTS of liquid, based on your experience of the noodles soaking it up. I love bok choy, love broth, love noodles, love Asian food! Love sesame oil! Love spicy things! So, it was the perfect choice. Before I'd finished half a serving I was already fantasizing about making it again, with all sorts of variations. Mushrooms. More veggies. And so on.
ALSO, Paul made Seth's fave, the cauliflower mash. We'd never HEARD of such a thing. I was super excited to try it, but also, a bit trepidatious. I thought it was yummy. Tastes like very healthy mashed potatoes to me.
Thanks for the heads-up, Karen! It's so fun seeing and reading about your culinary adventures and taking advantage of your research.
Double thanks!
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