I don’t even have a photo for today’s so I’ll include 2 beet-related recipe photos I made this week. Have you ever made a recipe so many times and then there’s that one iteration that just fails? That was me with this recipe last Saturday night.
I was being a bit ambitious, I suppose, in having friends over and cooking up a storm. I’ve been doing some recipes from Vivian Howard’s Deep Run Roots, including pickled watermelon rinds (which I wrapped in bacon and roasted!) and the chocolate beet and orange cake, as part of the menu. I’d also made beet pickled eggs and roasted chickpeas for further appetizers from Food with Friends (Leela Cyd’s book).
For the main, I made a sherry- and raisin-roasted game hen recipe from Diana Henry’s Simple and served it with some duck-fat roasted potatoes and the green beans. The green beans I’ve made I-have-no-idea how many times. I used 3 tablespoons of garlic, as I suppose I’ve always done, but this time: YUCK. Too much garlic is one of those really awful flavors to me, where it’s that weird spicy, burning feeling on the palate, and it just affects me for hours. Blech!
Has there ever been a recipe like that for you–one that worked so many times before and randomly didn’t?