Week 11- recipe review

Roasted Veggies on Muffins
Mushroom Souffles
Bulgar Stuffed Eggplants
Pasta with Zucchini Sauce
Eggplant Timbale

This week's recipes really stretched my untrained chef skills! There were a lot of great new techniques I would never have thought of using, and I was very nervous about my first soufflé! Although the family was not particularly impressed with my new-found skills, I thought everything was really delicious!

Roasted Veggies on Muffins - I have roasted vegetables before, but they were never this perfectly cooked or delicious! Add bread and cheese sauce, and how can you go wrong? My kids pulled them apart to eat them, but they ate the veggies and muffin, as did the Husband. They could have lived without the cheese sauce.

My first soufflé. I was nervous. It sounds like creme brûlée. Something you order when you are at a fancy restaurant, not something you whip up in your tiny kitchen on a random tuesday night. I was intimidated, but I had my trusty three-year-old sous chef to help! She whipped up some perfect egg whites!

My soufflé was light and fluffy and tasty! It was even puffier than this, but I forgot to take a picture, so it settled a bit. It really was so easy, I don't know why i was ever afraid. I think I'll be whipping the egg whites for all my egg dishes from now on!

Bulgar-stuffed Eggplants- Another new ingredient, but easy as couscous to work with! The pilaf was yummy. Stuffing it in the eggplant is pretty but unnecessary. When I make Stuffed bell peppers, my husband doesn't eat the Bell Pepper, and he didn't eat the eggplant. I'd make this again, but I'd just put it in a bowl as a side dish!

Pasta with Zucchini sauce was a success as well! B has been surprising me, I really didn't think he'd like this sauce, but he did! and it looked so pretty with the thin zucchini slices! Again, something I would never had thought to do, but it turned out nice.

I also peeled eggplant slices to wrap the baked pasta for Eggplant Timbale. As pretty as this was to look at, there was something about it that that just didn't work out right. It was definitely a texture thing, not a taste thing, but I don't think I'd make it again.