Well, if there was a smell that woke them up, it was definitely not cinnamon or vanilla but a burnt smokey smell. I didn't set the house on fire or anything, but I had to turn on the hood fan, open the doors, and stand under the fire alarm waving a towel above my head so that the fire alarm wouldn't set off. There was so much smoke in the oven that I couldn't even see the casserole. Fortunately, the topping actually turned out pretty good, but the bread itself was still sitting in egg batter and was rather goopy. It wasn't a complete disaster, but I just wanted it to be perfect for my parents, and it was far from perfect.
That whole experience almost deterred me from doing any more cooking today, but I finally decided to bite the bullet and try out a recipe I had thought up in my head this morning. Yesterday I bought some millet because I love trying new grains, and I love it in bread. I also happen to have a ton of mint growing in my garden, and of course anything is better with fruit and cheese. I sure am glad that I didn't let my cooking experience this morning stop me from whipping up this dish because it. was. incredible. Good enough to serve at some fancy restaurant incredible. Please do yourself a favor and try this. I promise you won't have an experience like I did this morning with the casserole.
1/4 cup uncooked millet
3/4 cup water
1/2 cup milk of choice (I used coconut almond milk)
Sea salt + fresh ground pepper, to taste
1 ounce crumbled goat cheese
1/2 cup sliced strawberries
1/2 teaspoon honey
1 teaspoon balsamic vinegar
Fresh mint leaves
For the millet: Heat a small pan over medium-low heat and add the millet. Toast, stirring frequently, until the millet begins to pop. Cook for a few more minutes and then add 1/2 cup water and the milk. Reduce heat to low and simmer, covered, for about 20 minutes, stirring occasionally. Towards the end of the cooking time, stir in the remaining water and continue cooking until the liquid is absorbed. Stir in salt and pepper and about two-thirds of the goat cheese.
For the strawberries: Preheat oven to 425 degrees, line a pan with aluminum foil, and spray with non-stick spray. In a small bowl, whisk the honey and vinegar together. Toss with the strawberries and spread them out over the foil. Save honey-vinegar mixture. Roast the strawberries in the preheated oven for 15-20 minutes.
To assemble: Spoon the millet into a bowl and top with the roasted strawberries, mint leaves, and remaining goat cheese. Drizzle the left over honey-vinegar mixture on top.
Have you had any cooking flops lately?
What are you favorite summer foods?