Wednesday, August 09, 2006

French turkey

I tried another TOH recipe last night: Turkey with mushrooms and sour cream, a dish that is supposed to be decidely French, so I thought hmm..tres bien! Uh....not so much.

Don't get me wrong; the dish was excellent, but it turned out more like quick turkey and rice than Turkey with mushrooms and sour cream on a bed of hot rice.

First of all, the sour cream sauce went totally awry. I didn't have as much sour cream as the recipe called for (my 8oz was only short a couple spoonfuls, though!), but that couldn't have been the only reason the sauce came out looking like a lumpy gravy (that's the muck in the Pyrex cup), instead of a smooth white sauce. Hmmm...don't really know what happened there. Maybe it was because I also had to substitute chicken broth for water and chicken bullion (but that should be pretty comparable, though, right?). I don't know. Here what I did when I saw the sauce staying muddy brown: I panicked. I scanned the fridge for more sour cream or something comparable to sour cream (here I go again with my crazy substitutions!), and grabbed a squeeze bottle of mayonnaise! What was I thinking?

Anyhoo, the idea of a bed of hot rice didn't really appeal to me too much, so I cooked minute rice and then added some cream of mushroom soup and chicken broth. Now that's a bed of creamy, yummy rice!

Overall, Jay and I gave the meal two thumbs up, despite the minor catastrophes during its preparation. I even had Jay going for a minute when I told him I'd tried to make caviar (the mushrooms were chopped a bit too fine, and did resemble yucky fish eggs a little).