This was a perfect dinner. I really love the fregola – the mushrooms are chopped small enough for me not to care that they’re in there. We just had these filets a month ago, but Larry requested them again. The butterscotch pudding was another test recipe. Easy and delicious.
- Pepper-Crusted Filet Mignon (America’s Test Kitchen)
- Fregola with Wild Mushrooms, Sherry & Cream (Fine Cooking #90, December 2007, p. 42)
- Oven-Roasted Cauliflower
- Best Butterscotch Pudding (Test Recipe)
Wine: Ridge 2003 Pato Vineyard Mataro (Contra Costa, California). Decent, but definitely on its way out.
I don’t know what I did wrong. I made the fregola expecting to adore it… but it seemed waterlogged and just “eh”/ok.
I know, I was really surprised you didn’t like it. Was your fregola overcooked, maybe?