Half Baked Harvest and Curtis Stone ..... Baked chicken with creamy potatoes VS Mushroom Risotto

 We are saying goodbye to Tieghan Gerard at  I Heart Cooking Club. I felt like I ought to cook one of her recipes as it's her last week here but....haven't had too much luck with some of the meals.  This is a Half Baked Harvest recipe called baked chicken with creamy potatoes. We didn't like it. Some people have tried this and did like it but we didn't.  Almost didn't bother with posting as it's a fail.

The recipe looked marvelous and called for heavy cream, sage, new potatoes, Dijon and wine.  What's not to like?  The sage.  Defintely the sage and Dijon fought. Maybe something else didn't meld right either but - unsalvageable.

Let's move on to the winner of my Kitchen March Madness.  Curtis Stone moves to the win with Mushroom Risotto!

As you can see above I used an unoaked Chardonnay for both recipes.

Lots of different mushrooms and loads of chives.

Mushroom Risotto with Fresh Herbs Ingredients:

4 tablespoons (1/2 stick) unsalted butter
2 large portobello mushroom caps (about 10 ounces total), dark gills scraped out with a spoon, cut into 1/2-inch-thick slices
1 1/4 pounds assorted mushrooms, such as oyster, maitake, and bunashimeji, trimmed
2 large sprigs of fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallots
3 garlic cloves, finely chopped
2 cups Arborio rice
1 cup dry white wine
6 cups reduced-sodium chicken broth, or as needed
2/3 cup freshly grated Parmesan cheese, plus grated or shaved cheese for serving
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil

I would happily make this again and Doug said it was the best risotto I ever made.  You can't go wtong with Curtis Stone recipes.

The next chef featured at I Heart Cooking Club will be Dorie Greenspan.  Looking forward to perusing her recipes.

Sharing with

Marg at The Intrepid Reader for Weekend Cooking

I Heart Cooking Club for Potluck

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