You might know, just by reading it, that a recipe is going to be dead wrong, and you'd better not attempt it at all. Experience will have taught you, for instance, the best time and temperature for a piecrust, and when you come across a recipe that's seriously off, alarm bells ring.
I feel I have about that level of expertise. I'm not a serious baker, and I consider baking more of a science than an art, so I usually follow baking directions pretty carefully. I'm an avid soup-maker, though, and seldom follow strict recipes for soup. I get the basic idea, and then I take off from there.
So I was excited to see a recipe in this month's Saveur for Soupe d'Herbes Potagères ("Pot Herb" Soup). It called for potatoes, a leek, some onion, a lot of parsley, some heavy cream and various fresh herbs — all of which I just happened to have on hand (and almost always happen to have on hand). Plus, the picture was gorgeous: a velvety greenish-khaki colored puree that looked homey and comforting and oh, I could almost smell it.
I regarded this recipe as a suggestion, and yet I actually followed the directions fairly closely. I didn't measure strictly, because I didn't feel I needed to. I didn't time the cooking exactly, because I know when something's cooked enough. How bad could that be?
Now, I realize that the recipe called specifically for russet potatoes.
But I got goop.
Neon green goop.
Gluey, vivid, unsubtle, nearly tasteless, non-comforting gloop.
5 comments:
The color is a little too reminiscent of things that are under no circumstances to be eaten. (At least that's how the color's coming across on my monitor.)
Bummer. It's so disappointing when a recipe doesn't work out.
I used to wear a uniform that color. Bad memories. Tater soup sounds good on this chilly morn.
G.
Greg: It was sweatshirt weather at the Point Reyes Station market today.
AND! Ruby the bartender told us she likes making Bloody Marys. I didn't have one, but I watched her make a slew of them for the bikers (!) who dropped by... And they looked really good.
Rozanne: I'm thinking of doing some resuscitation on the leftover gooey soup. A little pureed cauliflower, some veggie broth that actually has a bit of flavor (the recipe in Saveur called for just water). But I don't know what to do about that color. (What kind of uniform, Greg? Clown suit?) :-)
I think you may have not-so-subtly influenced my choice of dinner last night. :-)
I have no idea about the Yukon Golds. I thought I remembered using them for soup in the past, but I could be wrong. But because of your experience, I used one YG and three russets last night, just to be safe.
Jamie: I just read your post (while you were apparently simultaneously reading mine). And I said to myself, "hey that's my soup, but better!" I especially noticed the part where you said "floury potatoes." :D
It turns out the potatoes I used may have been Yellow Finns.
And then I followed your link to Bakerina's rice bread, and I think Cranky just volunteered to make a loaf!
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