This dish surprised me! I was ready to dislike it! Each of the components were good but when you put them together I was prepared for a dessert like taste that didn't fit with chicken. Instead the spices and small amount of sugar enhanced the chicken and made a delicious and satisfying dinner.
I opted to make individual b'stillas since there were only two of us. I prepared four individual b'stillas and put two in the freezer unbaked. I'm eager to see how they turn out. Any thoughts on whether I should defrost before baking? Oh, one more thing...I used only a top crust. It just felt right...and it was!
A funny thing that illustrates the difference between the food obsessed (me) and those who simply enjoy a good meal (my friend and frequent FF guest). As I'm making the salad I ask "Which do you think would be better.......a sweet raspberry vinaigrette to complement the b'stilla or a tart basalmic vinaigrette to contrast with the sweetness of the b'stilla?" She gets a deer in headlights look on her face and starts laughing. She decided to leave it to me and I decided on the raspberry vinaigrette. We agreed it was a good choice!
We enjoyed a Chateau Ste. Michelle Gewurztraminer with dinner and Caramel Topped Semolina Cake for dessert. This was a FF recipe the group made before I joined. I have some catching up to do! This cake was much better after setting for several hours. My son had a slice when it had just cooled and the texture was confusing........not cake like but not flan like either. After a couple more hours it was firm and with exactly the right sweetness when paired with whipped cream and fresh blueberries.
I think you had the right idea making individual servings. It was a bit awkward to serve, (maybe since my sauce didn't set?) and I think it would be great in individual servings.
ReplyDeleteMaking individual portions was a good idea. Your salad, wine and cake sound like perfect pairings.
ReplyDeleteI have unbaked b'stilla in the freezer too. We should compare notes how well they fare! :)
ReplyDeleteLooks great! It will be interesting to hear how the frozen one bakes up. I would think that you would want to bake it from frozen.
ReplyDeleteLike the smaller sized portions. I wish I had the right equipment to do that! I would think you could bake right from the freezer as Gaaarp suggested, just bake a little longer and tent it if the top starts to get too dark.
ReplyDeleteI've been wanting to try the semolina cake, too, since I started after that. It looks delicious!
ReplyDeleteMmmm...I want to be in Lola's kitchen right now :(. Miss you guys!
ReplyDeleteGreat idea making individual ones and I'm sure they will freeze well. The Gewurzt was a good choice. I had read that either a Riesling or a spicy red would be good.
ReplyDeleteGreat idea with the individual servings. More flaky crust with each bite! Keep us posted with the frozen outcome!
ReplyDeleteThis dish also surprised me. My family loved it and it was even better the next day. Nice post.
ReplyDeleteI just ate, and already I'm hungry again, reading your posts! This looks sooo good!
ReplyDeleteThat sounds like a wonderful meal. I'm glad to see people's catch up posts, as well. It reminds me of recipes I want to go back and try again.
ReplyDeleteI didn't think I would like this, either! :) It was really good, though. I really like the Semolina Cake, too, but for me it is more like a snack than a dessert on its own. Please post about how the frozen b'stilla turns out! I like your idea of the individual dishes.
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