With food bloggers, one thing I don’t see a lot of, is food fails. The dishes tried that didn’t go right. I can’t be the only one who has these right?
It’s a natural inclination, to only show the finished product, the perfect dish. Even America’s most beloved TV Celebrity Chefs consult recipe developers, test a dish over and over, yet that’s not what we see.
I’m guilty of this myself, wanting to show off something beautiful, perfect, polished. In America, we’re raised with Gold Stars and Red Ink and only one is making the Fridge.
It’s hard, being daring enough to show your weaknesses, your mistakes, your ideas that just fall short.
Thing is, we love to see a work in progress too. Something we can get vested in and claim we knew about from Day 1. America is somewhat unique in the world, a culture of hopeful cheerleaders, we want to see each other win.
Seeing the messy middle sucks you in. It’s fascinating, going behind another’s mind to see it work to solve a pending problem, an idea in development. The Food Blogger community is a positive one, full of sharing and cheers. So, I’ve decided to be brave and share something I’m working on, something that will likely take me many, many revisions, tweaks and attempts to perfect.
I’ve got a recipe in mind, Roasted Poblano Risotto with Fried Egg.
In yesterday’s post, I talked about the bravery that comes from going off script in the kitchen, outside the safety of known recipes. When I’m in the grocery stores in America, surrounded with cultural influences, I see endless possibilities. The idea to combine Poblano with Risotto jumped into my head while roaming the produce section and I haven’t been able to shake it. So I’ve decided to try it.
My first attempt was a good solid dish, but it was lacking. Lacked in something (acidic, that light, bright, top note) and had too much of another (grounded, earthy, black beans.) It was a beautiful plate, which I gave myself a little credit for.
A thin layer of melted and crisped Parmesan plated the Fried Egg atop the creamy, rich risotto below. The yolk when broke poured out, providing a rather food porn photo opp.
The risotto cooked in homemade chicken broth, brought the satisfying creamy richness. Even the process shots of the Poblano in progress were colorful and made me hopeful of a kitchen win.
Still, I’m not there yet, it’s a dish in progress. I might even try plating with my pickled onions to bring brightness… hmmm there’s a thought. Next iteration, will have no beans, this much I know. I want to focus more on the Poblano and less on the starches without loosing the creaminess risotto brings. Besides, fewer beans might be a good thing. Nothing good ever came out of eating too many beans.
I’m leaving myself open to opinions and suggestions, knowing only, that I’m sure to at least get them from Bello, my Husband, my love and who I ultimately cook for.
When I feel like I’ve nailed it, I’ll share that moment too. In the meantime, I’ll share any/all attempts till then, as long as it takes. If you’ve got a suggestion, an ingredient, a trip, a trick you use when developing a recipe, or a flavor profile to consider, please do share. I’m stubborn and won’t give up on a dish until I get it there.
Wish me luck, I think I’m going to need it!
Now so I don’t feel too bad about my poor unfinished dish, here are a few…
Nothing beats bread warm and fresh from the bakery, except maybe a recipe that brings new life to your leftover loaf.
Homemade Gnocchi is inexpensive and delicious but that’s not the reason I love it. Rolling out Gnocchi reminds me of two beautiful, intelligent, highly capable, caring, warm hearted women, my Moms.