We are saying goodbye to Tieghan Gerard at I Heart Cooking Club. I felt like I ought to cook one of her recipes as it's her last week here but....haven't had too much luck with some of the meals. This is a Half Baked Harvest recipe called baked chicken with creamy potatoes. We didn't like it. Some people have tried this and did like it but we didn't. Almost didn't bother with posting as it's a fail.
4 tablespoons (1/2 stick) unsalted butter
2 large portobello mushroom caps (about 10 ounces total), dark gills scraped out with a spoon, cut into 1/2-inch-thick slices
1 1/4 pounds assorted mushrooms, such as oyster, maitake, and bunashimeji, trimmed
2 large sprigs of fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallots
3 garlic cloves, finely chopped
2 cups Arborio rice
1 cup dry white wine
6 cups reduced-sodium chicken broth, or as needed
2/3 cup freshly grated Parmesan cheese, plus grated or shaved cheese for serving
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
I would happily make this again and Doug said it was the best risotto I ever made. You can't go wtong with Curtis Stone recipes.
The next chef featured at I Heart Cooking Club will be Dorie Greenspan. Looking forward to perusing her recipes.
Sharing with
Marg at The Intrepid Reader for Weekend Cooking
I Heart Cooking Club for Potluck
Wasting good ingredients on a dish that doesn't come out to your taste is really bad, sorry you had to experience this. I guess in the future you will avoid that combination.
ReplyDeleteThe mushrooms sound fabulous! I wish I had bought the mixed box at Costco instead of just brown shrooms!
best... mae at maefood.blogspot.com
Mae, I do hate wasting food and will using repurpose parts of the meal if I can but the flavors were too mingled. Yea to the mixed box of mushrooms you got. I love the mixed ones with Shiitake, oyster and bellas.
DeleteOh, too bad about the baked chicken and creamy potatoes! I've had several hits from Tieghan Gerard's cookbook and my sister has tried even more recipes than I have. You've mention Curtis Stone's recipes before... I really need to try one.
ReplyDeleteJoAnn, We love Curtis and the Brazilian Chicken recipe of his is on the table here tonight. I did like Tieghan's cheesy bread and that was a hit.
DeleteYes that's so sad about the potatoes and chicken. The pic looks yummy but sage and rosemary are herbs I need to be careful with. But yay to wine and risotto
ReplyDeleteHeather, I keep a Chardonnay around to use for cooking and it never lets me down.
DeleteBummer about the chicken and potato recipe! Hopefully, it wasn't too involved. I've snipped the risotto recipe to try and will adapt it to my recipe, which calls for cooking the risotto in the oven rather than stirring on a stove top.
ReplyDeleteLes, I have been intrigued by your oven baked risotto. Curtis Stone never gets it wrong. We love his books.
DeleteI have to agree with you on the HBH recipes. The first few I tried went well, after that, not so much. Sometimes I think she goes a little over the top with flavor and uses way too many flavor components. Then other times I think it's just a pretty picture for Instagram.
ReplyDeleteGlad to see that Curtis Stone is coming to the rescue! High praise from Doug on that risotto. Looks glorious!
Kim,Curtis Stone never disappoints. It's clear he tests the recipes and we love all of it. I think I won't bother with the HBH anymore. There are loads of chefs at IHCC to choose from and I am looking forward to trying Dorie Greenspan's recipes as well.
DeleteI remember when Curtis Stone showed up on TLC in Take Home Chef in 2006. I think of this as my first celebrity chef show that I watched. Of course, now I am addicted to all of these shows.
ReplyDeleteJohn bought me one of his cookbooks last year for my birthday, I don't think I have cooked anything from it yet. Will pull it out today!
I love risotto but have never made it.
I think it was the sage that threw the balance off your dish. I never use it.
Jackie, maybe it was the sage but something didn't play well with the other ingredients. I've never seen Curtis on a cooking show bit would like to see that. I was thrilled to see the British Baking show when we flew back from Omaha.
DeleteYour risotto sounds amazing. My husband would love anything with mushrooms.
ReplyDeleteThank you, Judee.
DeleteOH yes, Mushroom Risotto!
ReplyDeleteMelynda, I love everything with mushrooms. These mixed ones really made the risotto special.
DeleteWe love mushrooms, and baked risottos, so I think we too would like to adapt the recipe to make it a baked risotto.
ReplyDeleteMarg, I keep meaning to try the baked risotto.
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