In Week Twenty-Seven, I was still struggling to figure out how to get everything done. I began to treat the Ina recipes like a catering order, trying to work it into my daily work flow, tricking myself into making sure it got done. It helped a little bit, but I was still working ten hours every day in the Hurley House kitchen, and then going home to recover before coming back the next day to do it all over again.
I wrote in my notes, “It’s too much. I’m losing my sense of who I am. I’m living a life I can’t sustain, and I feel sad and frustrated.” I spent a lot of time this week trying to get a game plan together so that I could pivot and still make it to the finish line, despite all the recipes that I had not been able to cook according to schedule. It’s not going to be easy, but I’m still giving it everything I have.
WHAT I COOKED
Niman Ranch Burgers with Caramelized Onions, Back to Basics
Baked Sweet Potato “Fries”, Back to Basics
Creamy Cucumber Salad, Back to Basics
Fresh Lemon Mousse, Back to Basics
Grilled Salmon Salad, Barefoot Contessa
Roasted Striped Bass, In Paris
Rum Raisin Tiramisu, How Easy Is That
WHAT I LEARNED
NIMAN RANCH BURGERS WITH CARAMELIZED ONIONS.
On a week where I had a lot of things go wrong, these burgers really hit the spot. The juicy, tender patties, flavored with dijon and thyme, were delightfully tasty. The topping of caramelized onions was perfect. And the English muffin as a bun was surprising, but a successful pairing. I would make these again in a second.
GRILLED SALMON SALAD.
This was my favorite dish I cooked all week! The salmon was perfectly cooked, tender and juicy. The salad had lots of crunch from the celery and red onion, and the capers, dill, and raspberry vinegar brought bursts of flavor. It’s not part of the recipe, but I paired this with fresh avocado for a healthy lunch.
ROASTED STRIPED BASS.
No no no. I’m sorry, but when I spend $100 on fish, I expect something kind of amazing. Let me save you the trouble and spare you the details by saying, this is not worth the time or money.
RUM RAISIN TIRAMISU.
I have never had a recipe turn out so horribly. I made it exactly as written, even using the brand of rum she suggests. The finished tiramisu tasted only of rum. Nothing else. My kids spit it out. Annie said it tasted like a sharpie. It was so strong I felt buzzy after a few bites. There was not a hint of orange, vanilla, cream, cookie, or any of the other ingredients layered in this dessert. It was gross, unless you like eating rum.