Way back when we kicked off the Cover to Cover challenge, we promised an explosion.
Well, here you go. The Brussels Sprouts Kimchi, in which the sprouts ferment in a pickling brine for five days, led to an exploding jar for Erin, one of our reader-chefs. Erin writes that she still loved the "fresh, fun, and kickin'" dish, so we guess the explosion wasn't too traumatic.
The kimchi wasn't the only out-there dish in today's batch of condiments and sides. Fried Farro with Pickled Carrots and Runny Eggs (and maitake mushrooms)? That challenged a lot of readers' palates. (Basically, it comes down to whether you like pickled carrots, runny eggs and maitake mushrooms...)
The Roasted Sweet Potatoes with Speck and Chimichurri was another dish with some wild flavor pairings. Okay maybe not the speck -- salty cured ham makes just about everything better. Based on the feedback from the reader-chefs, though, it's a total hit.
We've gotta be honest about the Sauteed Greens with Olives. It didn't sound appetizing to us. We love both of those things, but together...? We weren't sure. But based on the raves from Team Sauteed Greens, we'll have to try it for ourselves. Sounds like a winner.
Pretty much the opposite turned out to be true with the Tarragon Creamed Corn. We thought that sounded lovely -- and Team Corn's photos are mouthwatering -- but most of the folks who made that recipe thought it turned out just okay.
Anyway, read through for yourself!