FFWD—November Round Up—Potato Gratin, Roast Chicken and Caramel-Topped CHOCOLATE Semolina Cake

I decided last month after finding it hard to get French Fridays With Dorie posts up every Friday, that I would just do one post for the month with a quick recap of the things I made.  So while most FFWDers post every Friday, I plan to post on the last Friday of every month. What?  I know, it’s not Friday.  Well, cut me some slack, it was a holiday weekend, but I do want to get this post up before November is gone.

I made three of the four recipes that were chosen this month.  The one recipe I didn’t make was for Pumpkin Gorgonzola Flans, page 146.  I just couldn’t get it done, I wanted to try it, but certainly not with gorgonzola cheese.  I just don’t “do” moldy cheeses.  So I really was going to try it with another cheese and still plan to sometime because I do love pumpkin.  I may even just try a small, scaled down version of this soon because I have some pumpkin in the fridge to use up. 

Weeks ago though, I did make the Pommes Dauphinois (Potato Gratin), page 360.  How cute are these little individual gratin dishes I found months ago?  They are only about 1/2 cup each. 

I made about 1/4 of the gratin recipe and three little gratins (one was in a 1/2 cup round ramekin.  What is not to love about potatoes and cream baked with cheese?  The cream is infused with garlic and the potatoes are seasoned with a little thyme in between the layers of potatoes.  Topped with Gruyere cheese and baked, these really are a dinner treat.  I only took a bite of the one I served Kevin.  I just couldn’t do that much fat in my dinner at that time.  But for sure, someday when I’m really going to splurge on dinner, I will surely make the gratin again.

I made the Roast Chicken For Les Paresseux a couple weeks ago for a Sunday dinner.  It was pretty easy and the chicken was nice and moist, but neither Kevin nor I really like bone in chicken or dark meat.  So I felt like it was a lot of work and a lot of meat no one really wanted.

I need a Dutch oven.  I’m going to put on one my Christmas wish list.  The only thing I had that would even slightly work to cook the whole chicken in is the ceramic bowl to my Crockpot.  It actually worked fine, but I think it was a little small for the whole chicken and the potatoes and carrots, so I didn’t get as much browning on the chicken as I would have liked.  It also made it so I had A LOT more juice/liquid/stock in the bottom of the bowl underneath the chicken, the piece of bread underneath pretty much disintegrated.

That liquid was probably close to 2 inches deep.  We didn’t use it for anything.  Then, see if you notice anything wrong with this next picture--

Did you figure it out?  Well, I had NO clue until I was carving in to the chicken.  Here, does this help?

Nice chicken butt shot (sorry, Mom).  Well, turns out the whole thing would have looked a lot better AND been much easier to carve if it hadn’t been UPSIDE DOWN.  Maybe the breast side up might have even browned up nicer.  Yep, I cooked the bird upside down, photographed it upside down and had no idea the whole time, until I was carving it and though that chicken had the worst breast meat I’d ever seen.  Ahh, see, we don’t eat much whole chicken around here.  That and I’m just a dork.

We actually did enjoy the nice moist chicken once I figured out where it was.  sigh   Let’s move on.

Today (Sunday) I decided to give the Caramel-Topped Semolina Cake (pages 438-439)  a try.  Since there is Cream of Wheat in the cake, I remembered in the past, I had bought some chocolate Cream of Wheat.  When I went to find it at the store a week or so ago, it was Malt-o-Meal that makes the chocolate one.  Looking at the ingredients of both regular cereals, they were the same, so I went with the chocolate Malt-o-Meal to give this cake flan-like dessert breakfast treat at try.  I knew no one would eat this with plain Cream of Wheat and raisins.  It had to be chocolate.  So not only did I used Chocolate Malt-o-Meal, I also added mini chocolate chips in place of the dried fruit.  Scott loves Chocolate Malt-o-Meal, so I think he’ll eat the cake.  He hasn’t tried it yet.  I taste a few bites of it.  It’s okay, but not something I’d ever make again.

I also had issues with the caramel.  I’ve made Dorie’s caramels on the stove before, but this one was different—it was sugar and water with a splash of lemon juice.  I did everything exactly that the recipe said for the caramel and two times it turned to crystal within minutes.  It never caramelized.  I was quite annoyed.  What was the problem?

Kevin thinks its a high altitude—too much water issue.  He didn’t come up with that idea until I decided to make a different caramel—using the method from some of Dorie’s other recipes.   I put 1/3 cup sugar in a dry skillet, let it start to turn amber and smoke a little.  Then I added 3 tablespoons of cream and stirred it over the heat until it smoothed out.  I removed it from the heat and added one teaspoon of butter.  It looked much better and I forgot to take a picture of it.  I poured it in to the hot baking pan, which I only had a nine inch round pan and not an 8 inch.  Then topped it with the “cake” batter and baked it. 

I was happy that it came right out of the pan and the caramel looked good.  The cake is thin because I used the bigger pan.  I think it turned out exactly how it was supposed to. 

It really does taste okay.  But I would never consider it a dessert that I’d make for company or anything.  Not sure I’d ever even make it for breakfast, though it has everything you’d eat for breakfast, milk, eggs, Malt-o-Meal—and chocolate. ;)  I’m always glad when I try something new.  Now on to December recipes in between lots and lots of holiday baking!  Stay tuned for all that.  (And make that potato gratin sometime—it’s heavenly!)