Brian was here for dinner tonight. My standard Zuni chicken and bread salad wasn’t as good as the first time I made it. Not sure why, probably because I wasn’t paying attention while I was cooking. It was still good, just not as good as before. I chose the chocolate roulade, because we made a roulade in my cooking class a couple of weeks ago. This dessert took a lot of time to make – a lot of steps, and I didn’t think it was that great. Low work/reward ratio. I won’t make it again.
- Zuni Roast Chicken with Bread Salad (The Zuni Cafe Cookbook, p. 342)
- Chocolate Roulade with Raspberry Filling (Fine Cooking #61, Winter 2004 Holiday Baking, p. 75)
Wine: David Bruce 2001 Bien Nacido Mt. Eden Clone Pinot Noir (Santa Maria Valley, California). Yum. Could have sat in the bottle for a few more years. A really big Pinot.
It is beautiful, you have to admit. Sorry that the work to reward ratio was so low.
I didn’t even think it was that pretty. The sponge cake cracked when I unrolled it to put the filling in, so the filling squashed out all over. It wasn’t round enough even though I kept turning the wrapped cake as it cooled. The chocolate glaze was pretty, probably because of the gelatin in it. The raspberry filling was too subtle for the cake and raspberry sauce.
It might not have been up to your standards, but I’m sure it was delish nonetheless. The roulade looks beautiful, methinks you’re too hard on yourself. Maybe it’s because you were tired. We did ride for an eternity yesterday after all.