We had an issue. There were too many tasty meals on Plated.com this week, so we had a midweek delivery! Not common for us.
There were a lot of vegetables to cut up. The potatoes were fairly small and didn’t take long, but those bell peppers were HUGE! The potatoes were boiled first, then stir-fried with the other vegetables, which was interesting-I’ve never stir-fried potatoes before. The quantity of vegetables was such that it barely fit (heaping) in my largest skillet. If I were going to do this again (and I will), I’d start the bell pepper before the rest, as it took long enough to cook that the onions were limp by the time the peppers were tender.
Mistakes in the Kitchen
I had two issues with the dessert. First, it required AN EGG, and we were completely out of eggs. Oops. After my roommate graciously ummm…
volunteered was voluntold to pick up some eggs, I started to prep the pudding. The instructions clearly stated to add an egg YOLK to the milk. Perhaps I should have read the instructions because I added the whole egg and whisked it in before I realized my error. Of course, although I now had more eggs, I did not have more milk. This dessert was doomed. I did substitute my Mexican vanilla, which was great in this recipe, and I’d do it again. When I added the flour and other dry ingredients though, I was not able to get a smooth texture despite continuous (and vigorous) whisking. It also thickened significantly faster than the directions suggested, which might have been because of the egg whites <ahem>.
The Peruvian Steak dish was really good! It had a more subtle and well-blended flavor than we expected, but needed a touch more pepper. I hadn’t added any because I wasn’t sure how spicy that aji amarillo paste was going to be. The textures were interesting, but again, I would have added ingredients in a different order so that the onions could have been less limp. The potatoes, too, ended up a bit more soggy/soft than I would have liked. The cilantro was actually fantastic in this dish: it gave it a bright, fresh note that helped a more stew-like dish transition to spring. I might actually consider a dash of lime juice in the future. Overall, we all rated this a solid four stars out of five.
The Mexican Hot Chocolate pudding did not have a great texture, to be honest. I would compare the lumpiness to tapioca pudding. The flavor, however, was a subtly spicy rich milk chocolate that we all loved! The blend of cinnamon and chili powder didn’t make it spicy-hot, but it added depth and complexity. This led to a lengthy discussion of the merits of instant pudding mixes. This might have been the first non-mix pudding that I’ve made (I don’t count flan/custard as pudding per se). It was quite easy to prepare and I really look forward to trying this again (without the egg white)!