Week 3- Shrimp and Truffle Risotto with Seared Scallops, and Phyllo Wrapped Apple Pie Rolls with Bourbon Butterscotch Sauce

Meet the Contenders: 

  • Shrimp and Truffle Risotto with Seared Scallops
  • Phyllo Wrapped Apple Pie Rolls with Bourbon Butterscotch Sauce
The Risotto
(recipe from Epicurious)

Cooking Time: An hour, max. (That includes 10 minutes of hand-washing after you finish deveining your shrimp).
Rating: The Atlantic Ocean with a hint of truffle oil
In three words: Oh.Mah.Gawd.

What we liked: This was an amazing dish and so quick and easy to make. We made a couple edits to the original recipe such as using much more chicken broth than clam juice and adding a half cup of parmesan right at the end, which made everything even more delicious.  All of the ingredients in our preparation of the dish went amazingly well with each other–from the bit of clam juice we did use to the truffle oil.  Which brings us to the truffle oil.  YUM.  YUMMM.  All in all, the dish was beyond satisfying–rich, unique, flavorful but not overpowering, perfect for wowing company and wowing yourself, which is a very important and sometimes overlooked quality.

What we didn’t: A very minor (and purely aesthetic) complaint is that the scallops didn’t have that amazing golden brown sear on the outside. They had a little bit of crunch, and tasted amazing (and very well cooked!) but for some reason just didn’t get as golden-y delicious looking as we would have liked. Also, if we had followed the original recipe, it would have been too clam-juice-y.  That said though, we made a small batch without the clam juice, and it wasn’t quite the same. We might sound like whiny girls right now but deveining the shrimp was a borderline traumatic experience (just kidding, but it was not enjoyable in the slightest).  Some of them also oozed an orange creamy substance, gross… But they tasted good and we’re still alive so we guess that’s normal??

The Pie Rolls
(recipe from Evil Shenanigans)

Cooking Time: As long as it takes to figure out the phyllo dough. Plus about a half hour.
Rating: A (as in Apple)
In three words: Fussy but tasty.

What we liked: The flavors.  The spices we used for the apples were a perfect blend, combining your traditional cinnamon and sugar with cardamom, which we think added a unique and highly delectable twist.  The bourbon butterscotch sauce was intensely delicious–sweet, buttery, caramelly, warm, with perfect viscosity.  And it goes without saying that vanilla ice cream is the ultimate complement to anything involving apples and caramel.  Also, just look at how pretty the plate is, and it was so easy to put together.

What we didn’t: The ratio of apple filling to phyllo was a little off.  More filling, less flakiness please.  And phyllo is a pain in the ass to work with. We also tried to go off book a little and make extra sauce. Unfortunately, we didn’t have quite enough brown sugar and none of the stores close by did either, so we thought about improvising with some sweetened condensed milk. This, however, did not go as imagined and was as much of an epic failure as the first sauce was insanely delicious. Somehow, it didn’t caramelize but instead turned into a mass that looked like a mix of dog food and brain. Needless to say, that went straight into the trash, and we will be sticking to recipes for the foreseeable future.

All in all, it was a hugely successful week for TFB and we will be sleeping soundly tonight with tummies full of incredible (incrEDIBLE) food. Next week, the risotto will be going head to head with a delicious-looking mushroom lasagna and we’ll be spending the rest of the week trying to find an acceptable matchup for our little apple phyllo rolls. We can’t wait to see what we come up with.

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