Polenta with Gorgonzola and Almonds
Unfortunately for this recipe, our polenta never got the right consistency. We tried a few different things to try to save it but they didn't quite work. That's okay! It remained more of a grits consistency. It was still edible, but far from perfect! We will definitely try to make this one again in the future!
Epicurious Challenge Recipe: 40/138
For this, I blame the recipe writing because I was left with a lot of questions on how to put this together. Yes, I've made gnocchi and pasta from scratch too many times to count, but when it came to cutting this, the dough was always too gooey. Adding more flour made it manageable but, sadly, the texture didn't turn out right!
Epicurious Challenge Recipe: 41/138
Florentine Porterhouse Steak
This didn't necessarily "go wrong" so much as when we were in Florence, we saw and learned more about how this steak should really be prepared. Our efforts, while delicious, are no where near as good as they should be. I mean, look at this delicious steak. Wasn't it delicious? Yes it was. But we want to try again with a thicker steak and different preparation methods. Challenge accepted! We will try again!
Epicurious Challenge Recipe: 42/138