My husband tells me this all the time. My retort is usually something to the effect of, "I have no idea what I put in that, just enjoy it." He then counters with, " well, write it down while you are making it."
He has a point, I could do that. I have had a few (4) recipes published. It is a wonderful feeling when a magazine tells you that an idea you created is good enough for publication for its readers to duplicate. My problem is my cooking process. For example: last night I made Venison Filets with Sour Cherry Sauce. Sounds impressive, huh? This was how it all came to pass.
Took the venison out of the freezer. Butcher marked it as a roast so I thought I was having a roast. Opened the package to find it was, in fact 6 small filets. *sigh* Why can't butcher mark packages correctly. Must now rethink dinner after all was planned. (It was 5pm at this point.)
OK - toss filets in bowl with some olive oil, pressed garlic, crushed rosemary, salt and pepper. Oops, forgot to write down how much. Enough....not exactly precise.
Look in refrigerator, find half bag of sour cherries left over from when I made the
apple/sour cherry pie last weekend. Hmmmm, would go well with venison. Toss in pot.
Little voice in head says add whiskey. Look in pantry. No whiskey but do have bourbon. OK, bourbon will work. Take lid off of bourbon, trip over cat sitting by stove and drop bottle of bourbon into pot. Have no blessed idea of how much bourbon is now in pot but the bottle is almost empty. Curse at cat. Not sure this adds to the recipe but it makes me feel better.
Little voice in head reminds me that these are sour cherries so I must add sugar. I get the sugar canister out of the closet and pour some into the pot. Don't even ask, I don't know.
Add some salt and crushed rosemary so as to complement the venison. Pepper too!
Little voice in head says cardamom goes will with cherries. I search through every blessed Tupperware spice container looking for cardamom. Twice. Finally find it - in my hand. I was holding it because I had found it and was making sure I did not put it back in the spice pantry. *sigh*
Add a couple of shakes of cardamom and some balsamic vinegar. I DON'T KNOW HOW MUCH, A BIT.
I let it cook down a bit and I taste it. It needs something.
The little voice in my head says it needs lemon juice. I reply that I have no lemons. The little voice reminds me that I have RealLemon. Not the best but better than nothing. I add some in. How much? What ever was left in the bottle.
Aaaah, just what it needed. I let the sauce cook down to a syrupy consistency and I take it off the heat.
I broil the venison filets. 3 minutes on one side. 2 minutes on the other. While the steaks are resting I reheat the sauce until it bubbles. I take it back off the heat and add butter. How much?
A BIG WHOMPIN' PIECE.
So this is why my cookbook would never work. I don't measure and I rarely make things the same way twice. Feel free to use this recipe. It was an excellent meal.....