I love Pinterest. But more specifically, I love following cousin Dawn on pinterest. Seriously. This woman has an eye for everything cool, delicious, trendy, helpful, fashionable, easy, organized etc. Everything she pins I want to make and/or have. The other day my mother and I inadvertently spent the afternoon cooking recipes we found off of her “recipes” board.
Thank you Dawn for all of the delicious inspiration!
Making the cheese bread was disastrous! Don’t get me wrong, the finished product was delicious. But despite having my mother with me in the kitchen (“Lindsay, maybe if you cooked with me more often you would be a better cook”. Thanks Mom), it was still a gong show. It took us three tries to make the dough. The yeast had been expired for two years so we had to go get more. I added way too much flour to the first batch and it ended up being dry and tough and wouldn’t form into a ball. Eventually we got it right and it was soooo good. Soooo good. The pizza crust was crisp but chewy. The topping was oh-so garlicy and ooey gooey. Divine! Next time we won’t put in quite as much garlic into the butter as it was slightly over powering. And of course I forgot to take a picture of the final product. So the “before” picture will have to suffice.
Lasagna soup! I feel like I don’t need to say anything about it, that just the title itself conveys this recipes sheer awesomeness. If you love the zesty spiciness and creamy cheesiness of lasagna you will flip for it in soup form.
Make this soup. Make it this weekend.
You won’t be disappointed.
We pretty much stuck to the recipe as written and measured the ingredients as required. I could not find fire roasted tomatoes anywhere so we used a can of diced tomatoes and 4 tbsp of Mezzetta Fire Roasted Marinara Sauce. For the noodles, we used multigrain lasagna noodles that we broke up and cooked separately, adding it into the soup bowls with the cheese before spooning in the broth.
Serve the soup with the cheese bread and a green salad and you will experience dinner time perfection!
I can tell you right now that my mother is going to be annoyed by this post. I can already envision her shaking her head and furling her brow, wondering how anyone can screw up chicken pot pie.
So I’m apologizing to her in advance.
I have been dreaming of chicken pot pie ever since I read this blog post from the Under the High Chair blog, two weeks ago. I’ve been salivating just thinking about the combo of chicken, leek, garlic and lemon topped with a flaky pie crust. Yummm….
I’ve never made chicken pot pie before. I’ve never worked with puff pastry. And I’ve never quite grasped the roux technique (insert mother’s sigh here).
And so this whole meal was a disaster.
I forgot to take the puff pastry dough out of the freezer, so it never thawed properly. I didn’t have an egg for the egg wash, so I used milk instead. Which is okay I guess, but my brush was dirty. So I had to use a combo of my fingers and paper towel to coat the pastry- neither pretty nor elegant. I forgot to buy the wine and tarragon. I somehow managed to spill a bag of sugar all over the floor, and despite sweeping it up, I had sugar stuck to the bottom of my feet. My baby was fussy and gnarly due to having a cold, so I spent a large amount of time attending to her. From start to finish it took more than 3 hours to make this, when it really shouldn’t have taken more than an hour.
By the end, I was exhausted, hungry and had sticky feet.
And to top it all off, the finished product wasn’t as awesome as I was hoping. Because I think I’m smarter than the recipe and don’t measure, there was waaaaay too much lemon and dried thyme. I used the juice of half a lemon which made it too tart and overpowered the other flavours. Also, my casserole dish was too big for the filling and so when I put the pastry over top, it made a large crater and the centre never browned.
And when I went to cut into it, somehow pastry went flying everywhere, hitting my husband. To which he responded “Do you think you’ve made a big enough mess???”
Ugh. And as a write this, the disaster that is my kitchen, begs to be cleaned.
(Sigh) At least the puff pastry leaves turned out nice.
Next time, I’m using a pie plate, will thaw out the pastry, use wine and fresh tarragon and will add a bit of asparagus for colour and flavour. And I will most definitely cut back on the lemon!