French Onion Soup
I tried this one in week 2 and was disappointed by the result. I had a bag of onions to finish, so I gave it another try. I used the same recipe as before, but this time I got the onions caramelized, used commercial beef broth and added snipped chives at the end.
It worked!!! Hubbie liked it (no references to onions in water), James actually had two huge bowls and I had the leftovers the next day for lunch.
Failure is nothing but the step to success in this case.
White Radish Cake
I'd made bread the night before (see previous post) and my house smelled divine...well it pretty much reeked after this dish.
I should've looked at the steps in the Cafe World game, because it seemed that they used bacon instead of the horribly stinky dried shrimp in my recipe. I suppose using bacon is very westernized. In my post-cooking analysis I also found a vegetarian version in my Vegetarian Thai cookbook.
I used this White Radish Cake recipe. It provides great descriptions and step by step photos.
My other problem with this dish was the steaming then frying. My cake seemed like a jellied mush and getting it out the steamer and then fried was a mess.
Although I really did enjoy getting to browse through my local Asian food store, I think I'll stick to eating this in restaurants.
Triple Berry Cheesecake
The Cafe World version has only strawberries, but done three ways: sliced, diced & pureed. My version has strawberry and wildberry swirls and is topped with strawberries and raspberries.
I went to the CookingwithPhilly.ca website and scoured their abundant resource of cheesecake recipes and settled for the New York Style Strawberry Swirl Cheesecake. I've made a few of their cheesecake (and other) recipes and have always had great results. I used half strawberry and half wildberry jam for the swirls and substituted one of the three cream cheese packages with the reduced fat version.
This cheesecake didn't last long...it was a hit with the whole family. Actually I don't think I've met a cheesecake I didn't like. ;)
Spitfire Roasted Chicken
Roast chicken is a classic and I love to make different versions. I'm not sure about Spitfire Chicken, as suggested by Cafe World, it kind of has images of chickens roasting on a spit over a fire, but I decided to go classic and used lemon like the Cafe World version.
Roast Chicken Recipe
1 whole fresh chicken
1 lemon
2 sprigs rosemary or thyme
olive oil or melted butter
salt & pepper
Rinse the chicken and pat dry with a paper towel. Prick lemon all over. I find a wooden skewer works well. Place lemon and herbs in chicken cavity and truss chicken.
I then rub the outside with the oil or butter and then season with salt and pepper.
Roast at 350F for 20 minutes per pound. I usually check the breast with a meat thermometer to make sure it's at 180F. I let it rest for 10 minutes before I carve (or I ask my husband to do it).
I added white wine to the pan drippings, let it boil and added a little flour & had an easy gravy.
Voodoo Chicken Salad
This was my delicious find of the week. I wanted to use the leftover chicken from the roast, but it seems the leftovers "disappeared" from the fridge. I did a web search for Voodoo Chicken Salad to get some ideas and found this recipe on Cooks.com.
On reading the recipe, I thought there was a lot going on with that dressing, just too many flavours, but I'll attest that it is superb. I little bit spicy and sweet. I used walnut oil instead of the sesame/olive oil in the recipe.
I'll definitely make this again....give it a try.
New Cafe World recipes
Two more dishes have been added: Vegas Buffet and Sirius Sorbet
Progress: 17/61
Up Next: Not sure, check in next week.
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