Wednesday Dinner #9- The Also Rans

Hey all. I haven't posted any recipes for Wednesday Dinner in quite a while. It's because most of the things I've cooked lately with the intent to blog haven't come out that great. I feel like sharing my meals with you all should be about passing on the tastiest, best stuff, and these guys just didn't make the mark.

3 weeks ago I made Twice Baked Potatoes.

I used this recipe from allrecipes dot com. We didn't have any green onions, so I used finely chopped regular onions instead. It just wasn't the same. I don't know. They were just kind of mediocre. They could have used more cheese, and I should have used a food processor to blend the filling, because they were pretty inconsistent and lumpy. I also had a surprisingly hard time hollowing out the skins without them ripping. Any suggestions?

2 weeks ago I attempted a Vegetable Pasties with Horseradish and Thyme from "101 Great Vegetarian Recipes".
When I was in England, I had some sausage pasties that were super delicious. I was disappointed that these were so wholly dissimilar. First of all, the crust, which was made of flour, butter, and an egg yolk, was really chalky and dry. Not at all like the light, flaky crust I was hoping for. Two, the filling wasn't really flavorful enough to compete with the heavy crust.

Admittedly, I left out an ingredient. The mix called for celeriac - the root of the celery plant. I'm not even sure I could fine a place that sold that around here. Maybe at Whole Foods? But after seeing a picture of it, I was a bit wary... a bit too reminiscent of brains!

So between leaving out this questionable root, and the underwhelming crust, it just wasn't that noteworthy. The only good part was getting to buy this tasty jar of horseradish cream. It went in the filling, but was also good for dipping, to help things be a bit more palatable.

I also like that the brand name is "smak". It just makes me think of that Sexy Beijing, "What's your English Name?" Video, and "Smacker". Which, if you haven't seen, I command you to watch right now, because it is wonderful.



And this week, I just made corn on the cob and pan fried some sausages. I'll try to think of something special for next week and my hopefully triumphant return.