3 Quick Recipe Reviews
By Ali Slagle continues to be the GOAT with this recipe for Green Rice and Singed Feta. I expected the melty Feta to be the star, but instead it was the extremely well-seasoned herbed rice. Really lovely.
Next up is Andy Baraghani’s Spicy Chicken and Tomato Confit. I wasn’t super impressed. The tomatoes got blown out. Meanwhile, the shallots and garlic never broke down. I could not taste the Calabrian chilis and rosemary at all. However, I could very much taste the lemon, which made the instructions to add a sprinkle of sherry vinegar at the end all the more baffling. It made for very sour dish. It was…fine (I guess) without the vinegar. I will likely never make this again without some serious tweaking.
Lastly, I made Half-Baked Harvest’s Creamy Pierogi Chicken Soup with Rosemary Bacon. It has a laundry list of ingredients, but nothing too exotic. It has a few steps, but none of them are onerous. I feared the soup would be too rich and one note, but the addition of rosemary (fresh), thyme (I used dried) lots of aromatics, and kale (I used frozen spinach, par-cooked and drained) and lots of broth keep this from being either. The rosemary bacon and Parmesan toppers feel like they might be gilding the lily, but they really were the perfect finishing touches.
This is a bit much for quick weeknight cooking, but this would make a wonderful soup for a nice weekend or company meal. I really enjoyed it.
