Have you ever felt like you cooked something and, no matter how high your hopes, it came out disappointing? Well, that’s what happened here. Earlier last week I was looking for inspiration for something to cook – I found a recipe in a church cookbook (as I’m known to do) and thought I could adapt it and make it better. Well – I was wrong. And it sucked.
The original recipe called for making a blue cheese sauce with sour cream and lemon juice – adding to some browned chicken, baking it off in the oven and then serving over rice. I like the idea of using blue cheese and so this got my mind to racing and thinking about how I could improve the recipe. And that’ is where the train started running off the rails.
Hey – what if I served this with pasta instead of rice? What if I added mushrooms – and artichokes! YUM! What if baked it all up together as one angry Eastern European casserole? Let’s Do It!
So I boiled the pasta while I sweated a chopped shallot and 3 cloves of garlic. Then I added some chicken to brown and seasoned all that up. Once the chicken was browned I layered that in with the pasta in a casserole dish.
After I cooked the chicken, I deglazed the pan with 1/c cup of vermouth. Then I sauteed the sliced mushrooms in the pan, letting them cook down a bit. For the sauce, I combined some sour cream and blue cheese and lemon juice. I added this to the mushrooms and topped it all off with a jar of artichoke hearts, which I drained the juice from.
I will say it smelled heavenly coming together. A lot of tangy-garlicness that filled up the house with the chicken and seasonings. And I remember thinking this was going to be one delicious dish . . .
But then when I actually served it up . . . it didn’t taste bad, per se. But the pasta absorbed a lot of the sauce – and it was a little on the thicker side to begin with, anyway. So it was all thick and gunky and a little too tangy for my taste. I think with the sour cream and the blue cheese and the lemon juice – it all added up together and sent the tartness factor through the roof. And I think adding the artichokes was a bit much. Way to go overboard, stupid artichokes!
I think if I had used good old heavy cream instead of sour cream, it would have toned down the tang and turned out a lot better. Note to self – “Tone Down the Tang”. Regardless, I won’t be making this sucky dish again. Sounded great in my head – tasted like crap in my mouth.
But, more so – I still want to make something that knocks my socks off, you know? I’m definitely more of a main-dish kind of cook and the fact that this didn’t turn out well, really makes me want to cook something that is amazingly good. Maybe next time . . . sigh.