Should I buy the RCCL cookbook?

[Cruisechick82]

I'm thinking of buying one of the RCCL cookbooks for my DH for Christmas and adding a note or coupon for a meal cooked by me from the cookbook.

 

I've seen the 2001 cookbook and the Holiday & Entertaining cookbook available for purchase on Amazon. For those of you that have either of these, do you like them? Are the recipes pretty easy to follow? I couldn't find a list of recipes for the regular cookbook so if someone could post some of those that would help too.

[wraithe]

Yep, I like them both, and the new one is even better, since it gives the recipes for the entire meal in one grouping. I especially like the chilled fruit soups, but the books are good.

[jebl]

I bought both used from Amazon and am very plesed. Would like to see what is in the new one...maybe some different recipes.

 

The recies look pretty straightforward and not too difficult.

[Cruisechick82]

There are only 2 books right? I'm thinking of getting the original one, but I'm not sure. I saw a list of the recipes from the Holiday one and I didn't recognize many of the recipes.

[Cruise_Couple]

I believe there are now 3 cookbooks. I should have bought the newest one on our last cruise and I am kicking myself! :mad:

 

Guess what my wife is cooking for us this weekend??? The Vidalia Onion Tarts!!!! Life does not get better than this (unless you get to eat them on a cruise ship) See what fun you can have if you have the cookbooks? :D

 

Why doesn't RCCL offer them for purchase on their website? :confused: I thought they used to when the first one came out.

[critterchick]

I sent an email to C&A Society asking for the recipe for pumpkin apple soup (I'd been able to get the raisin bread recipe from them earlier this year). I got a voice mail (!) from Miami telling me that the only way to get the recipe was to buy the cookbook onboard.:( But the CSR went on to say that they are going to start selling the books on the RCI website sometime in 2007.

 

I don't think that recipe is even IN the cookbooks, BTW, so I'm going to start cornering everybody in a toque and begging them to share when I'm onboard!

[rubrrick]

I sent an email to C&A Society asking for the recipe for pumpkin apple soup (I'd been able to get the raisin bread recipe from them earlier this year). I got a voice mail (!) from Miami telling me that the only way to get the recipe was to buy the cookbook onboard.:( But the CSR went on to say that they are going to start selling the books on the RCI website sometime in 2007.

 

I don't think that recipe is even IN the cookbooks, BTW, so I'm going to start cornering everybody in a toque and begging them to share when I'm onboard!

 

Jean........that's one of the SECRET receipes!! The Germans used it in the last war to gain information. After just one helping, the French would blabber all of their recipes............and the Americans........well, let's say they just enjoyed the flavor!!

[kevin priestley]

If it has the Goat Cheese Souflet it will be worth it. I have a web site of cruise ship recipes at work if your interested in it, i can get it next week.

[Cruisechick82]

That would be great Kevin! I think I will probably go ahead and order the book, I just hope that some of the recipes are ones from our recent cruise.

[wraithe]

I believe there are now 3 cookbooks. I should have bought the newest one on our last cruise and I am kicking myself! :mad:

 

There are three now, the older recipe book, a holiday recipe book, and the new cookbook that has the recipes for an entire meal grouped together. The new book is a good one.

[katiel53]

I believe there are now 3 cookbooks. I should have bought the newest one on our last cruise and I am kicking myself! :mad:

 

Guess what my wife is cooking for us this weekend??? The Vidalia Onion Tarts!!!! Life does not get better than this (unless you get to eat them on a cruise ship) See what fun you can have if you have the cookbooks? :D

 

Why doesn't RCCL offer them for purchase on their website? :confused: I thought they used to when the first one came out.

 

 

Which book has the tart recipe? I love them!! Did you buy the book onboard? I hope they have some of the books when we go on Mariner.

Thanks.

 

 

Katie

[Cruisechick82]

Hmm. I may try e-mailing C&A or someone to see if I can purchase the new cookbook through them. I can't find the new one online anywhere :(

[RoofingPrincess]

I bought both (buy the "old" one, get the holiday one for free - and the chef signed them - no, it wasn't Chef Rudi, who wrote them) on my Explorer cruise in June.

The Flourless Chocolate Cake is AWESOME!! I made it for my cruise roomie's 50th birthday - he's gluten intolerant, so desserts are often a challenge for him, and he adored the one he had on board...

Haven't made anything else in them yet. But I love to read cookbooks, especially ones with good pictures, and this one helps me remember the good times (and good food) on my last cruise.

Not too long until I get to be served this food again!! :)

[wraithe]

Which book has the tart recipe? I love them!! Did you buy the book onboard? I hope they have some of the books when we go on Mariner.

Thanks.

 

 

Katie

 

I bought my new one, called "Savor Royale" on Grandeur in October and had it signed by the Executive Sous Chef, our Head Waiter, Waiter, and Assistant Waiter. It has the Vidalia Onion Tart Recipe in it, along with many others. It's about a 1/3 wider than the older books and even includes drink recipes such as the Love Connection, BBC, and Royal Delight. I would bet that it will be on Mariner, it was actually advertised in the passageway outside the DR on Grandeur on fairly large boards. So far, my wife has made the flourless chocolate cake, and I made the chilled apple soup with the cheater's recipe using applesauce, and it came out very good. Good luck.

[katiel53]

Thanks wraithe,

I will have to look for the book. I have quite a good cookbook collection and also have tons of recipes I have printed from the net. Someday, these will get organized so I can find something when I need it, but I guess that's why I need cookbooks.

 

Katie

[cruisinisforme]

Im so mad I just got off the freedom and forgot to go down and get it, I am hoping they have it on the mariner in january, I just love their scallop risotto and that recipe was in there

[Cruisechick82]

We don't any plans to cruise again anytime soon, so unless I can purchase it online somehow, I guess I'm out of luck. I really want to purchase the newest one, I loved the Onion Tart!

[wraithe]

We don't any plans to cruise again anytime soon, so unless I can purchase it online somehow, I guess I'm out of luck. I really want to purchase the newest one, I loved the Onion Tart!

 

Two things you can do:

 

1) I've had excellent luck with asking CC members to do things for me on cruises, for instance, I forgot to get my Mariner coffee mug, and a CC member happily bought me one and shipped it to my house just for the asking and the check to cover the cost:D, LOL. Another, there's a CC member that's getting me an extra set of Radiance Compasses while on her cruise right now. For all the sniping, griping, complaining and such that happens on the board sometimes, most CC members are awesome and will do anything they can to help. If you couldn't get anyone else to get you one, then I'd be happy to buy you one on my March cruise and ship it to you.

 

2) or, if all you want is the tart recipe, I can scan it and email it to you, just drop me an email to the address in my sig, and I'll email or fax it to you.

 

Just let me know! Hope that helps.

[crazy 4 cruising]

Which book has the tart recipe? I love them!! Did you buy the book onboard? I hope they have some of the books when we go on Mariner.

Thanks.

 

 

Katie

 

this was posted on another thread ; I thought I had seen it before & searched for the tart recipe and voila! here it is, enjoy.

This was posted by Loucat, not me.....

Hello- I sent this recipe to almost everyone that requested it, but now I see it would be easier to post it here, So-here it is!

 

 

 

Royal Caribbean International

Vidalia Onion Tart with Red Pepper Coulis Garnish

October 2006

PIE

1 pie crust purchased or

1 cup all purpose flour

½ tsp. salt

¼ cup shortening at room temperature

3 Tablespoons water

 

3 Tablespoons extra virgin olive oil

1 cup julienned Vidalia onions (2-3 onions)

1 Tablespoon chopped thyme

Salt and freshly ground pepper

 

FILING

½ cup shredded Gruyere cheese

3 eggs

1/3 cup heavy cream

1 Tablespoon chopped parsley

1 Tablespoon chopped chives

½ tsp. ground nutmeg

Salt and freshly ground pepper

 

RED PEPPER COULIS

4 red bell peppers

1 Tablespoon extra virgin olive oil

Salt and freshly ground pepper

 

GARNISH

1 medium Vidalia onion

1/3 cup vegetable oil

Fresh chervil

 

Preheat oven to 350 degrees

In a medium bowl, with a fork, lightly stir together flour and salt. With fork, cut shortening into flour until the mixture resembles crumbs. Sprinkle cold water one teaspoon at a time, mixing lightly with a fork after each addition, until pastry begins to hold together. With your hands, shape into a ball. Refrigerate for 30 minutes.

 

On a lightly floured surface, roll pastry in 1/8 inch thick circle about 2 inches larger than pie mold.

 

Roll pastry circle gently onto rolling pin. Transfer to pie mold and unroll. With a sharp knife, trim edges, pinch to form a high ridge and make a decorative edge by pressing with a fork. Prick pie crust with a fork to prevent puffing during baking. Refrigerate for ½ hour.

 

Blind bake pie crust for 7 minutes, remove from oven and let cool.

 

While pie crust is baking, warm olive oil in a small sauce pan over medium heat, and sauté onions until translucent, about 4 minutes. Add thyme and season with salt and pepper.

 

Spread onions evenly in pie crust. Sprinkle with cheese.

 

In a medium bowl, beat eggs lightly; add cream, fresh herbs and seasonings. Beat until well mixed.

 

Pour mixture over cheese and onions. Bake for 40 minutes.

 

For coulis, blanch peppers in boiling water. Cool in ice water, and remove skins.

 

In a blender, puree the peppers and olive oil until smooth. Season with salt and pepper.

 

For garnish, in a small skillet over high heat, warm oil and deep fry onion until golden brown (about 2 minutes).

 

Serve slices of tart on warmed plates, top with fried onions and garnish with spoons of pepper coulis.

 

__________________

Loucat :D

[katiel53]

crazy 4 cruising,

Thanks so much for posting the recipe. I hadn't seen it before and didn't think about trying to search for it. Thanks again.

 

 

Katie

[crazy 4 cruising]

crazy 4 cruising,

Thanks so much for posting the recipe. I hadn't seen it before and didn't think about trying to search for it. Thanks again.

 

 

Katie

 

not a problem, enjoy. Happy Thanksgiving!!

[wraithe]

work smarter, not harder, forgot about the thread where they posted the recipe already, good thinking!

[crazy 4 cruising]

work smarter, not harder, forgot about the thread where they posted the recipe already, good thinking!

 

the ONLY reason I remembered it (but had to do a search to find it) was wondering if anyone at our table ate one & if so, why I didn't. But you can bet I will in Dec, if offerred.

[cruisingnewyorkers]

crusinisforme,

 

I have a copy of the scallop risotto recipe, they were doing a cooking demonstration on the Freedom member's cruise in October.

If you would like it and I will make a copy for you. e-mail me at dmhoul@nycap.rr.com

Donna also from the "electric city"

[Loucat]

this was posted on another thread ; I thought I had seen it before & searched for the tart recipe and voila! here it is, enjoy.

 

This was posted by Loucat, not me.....

 

Hello- I sent this recipe to almost everyone that requested it, but now I see it would be easier to post it here, So-here it is!

 

 

 

 

Royal Caribbean International

Vidalia Onion Tart with Red Pepper Coulis Garnish

October 2006

 

 

PIE

1 pie crust purchased or

1 cup all purpose flour

½ tsp. salt

¼ cup shortening at room temperature

3 Tablespoons water

 

3 Tablespoons extra virgin olive oil

1 cup julienned Vidalia onions (2-3 onions)

1 Tablespoon chopped thyme

Salt and freshly ground pepper

 

FILING

½ cup shredded Gruyere cheese

3 eggs

1/3 cup heavy cream

1 Tablespoon chopped parsley

1 Tablespoon chopped chives

½ tsp. ground nutmeg

Salt and freshly ground pepper

 

RED PEPPER COULIS

4 red bell peppers

1 Tablespoon extra virgin olive oil

Salt and freshly ground pepper

 

GARNISH

1 medium Vidalia onion

1/3 cup vegetable oil

Fresh chervil

 

Preheat oven to 350 degrees

In a medium bowl, with a fork, lightly stir together flour and salt. With fork, cut shortening into flour until the mixture resembles crumbs. Sprinkle cold water one teaspoon at a time, mixing lightly with a fork after each addition, until pastry begins to hold together. With your hands, shape into a ball. Refrigerate for 30 minutes.

 

On a lightly floured surface, roll pastry in 1/8 inch thick circle about 2 inches larger than pie mold.

 

Roll pastry circle gently onto rolling pin. Transfer to pie mold and unroll. With a sharp knife, trim edges, pinch to form a high ridge and make a decorative edge by pressing with a fork. Prick pie crust with a fork to prevent puffing during baking. Refrigerate for ½ hour.

 

Blind bake pie crust for 7 minutes, remove from oven and let cool.

 

While pie crust is baking, warm olive oil in a small sauce pan over medium heat, and sauté onions until translucent, about 4 minutes. Add thyme and season with salt and pepper.

 

Spread onions evenly in pie crust. Sprinkle with cheese.

 

In a medium bowl, beat eggs lightly; add cream, fresh herbs and seasonings. Beat until well mixed.

 

Pour mixture over cheese and onions. Bake for 40 minutes.

 

For coulis, blanch peppers in boiling water. Cool in ice water, and remove skins.

 

In a blender, puree the peppers and olive oil until smooth. Season with salt and pepper.

 

For garnish, in a small skillet over high heat, warm oil and deep fry onion until golden brown (about 2 minutes).

 

Serve slices of tart on warmed plates, top with fried onions and garnish with spoons of pepper coulis.

 

__________________

Loucat :D

It is amazing that the same questions continue to be asked. I purchased the RCC new cookbook in October and it is great! There was one original request for this recipe (credit to RCC) and I received so many requests I posted it! I have never even tried it but I will on our next cruise for New Years. Happy eating and Happy Thanksgiving :D