5. Green bean soup, pg. 201
I vividly remember meals growing up where I was forced to eat green beans, much against my will. I hated those suckers more than any other vegetable (although beets may have been a close runner-up), but of course, was required to take a small spoonful of them to get my serving of vegetable for that meal...
Fortunately, our tastes buds change, and what was once torture can be turned into appreciation or even enjoyment. Sadly, I can only appreciate green beans these days, quite short of enjoying them. (Beets, however, I do enjoy now.)
The trick, I think, is to season them so they're perceived as potentially palatable. This recipe, with its happy fat factor (use cream!), achieves this. I used purple potatoes (mainly because they were on hand), and they add such a lovely colour! In the absence of any other protein source in the meal, the hard-boiled egg does fine as a garnish, though I found it a little strange, as the textures didn't seem to mesh well.
Overall: 3.4 out of 5 (Slightly better than standard, but still somewhat dull.)
6. Rollkuchen, pg. 83
If you've ever met a Russian Mennonite eating watermelon on a summer day, you may have noticed a stack of fried dough. You taste one, and your mouth rejoices in -- once again -- a happy fat factor. Who knew egg, cream, flour, salt, and sugar deep fried (I did mine in soybean oil) could be so delicious? Well...I guess we could all guess that...but still! I made half 'salty' by sprinkling just a teeny bit of salt on afterwards, and half 'sweet' by dusting them with powdered sugar. Though I liked both, the ones with powdered sugar were a little too salty (simply from what was in the dough) to be dessert-like.
Overall: 4.1 out of 5
Mealwise, these two can go well together -- just watch out for the salt (mainly if you use stock in the soup)! I'm still thirsty...