She Outshines Them All (Athena and Matthew) novel Chapter 161

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Chapter 161

At Luma’s table, they were discussing movies while eating, so naterally, they ate more slowly. However, they were clearly enjoying every bite.

By the time they finished eating, the other guests had long gone, leaving behind only a pile of empty plates and bowls.

Athena didn’t rush to clear the dishes. Instead, she picked up the questionnaire on the table to see which dish had received the highest ratings from the diners.

With great satisfaction, she saw that her favorite dish, foie gras with gingerbread toast, or rather, the kind of cashew cheese, topped the list. She couldn’t help but think to herself, They have good taste and excellent judgment, and this cashew cheese, handmade with care, deserves all the praise!”

It was not that she was bragging, but anyone who saw how her family’s cashew cheese was made would definitely fall in love

with them..

First, they selected the freshest, highest-quality cashews, carefully sorting out the bad and small ones, keeping only the good.

Second, they soaked the cashews in water overnight to hydrate and soften them.

Then, they boil the soaked cashews for a few minutes, after which they cool them in cold water and gently rub them to remove the cashew skins.

The fourth step was to hand-grind the peeled cashews.

Their family used a traditional method, ensuring everything was prepared with great care.

In the courtyard of the Donovan family restaurant, Arthur held onto the stone mill’s handle with one hand, turning it rhythmically in circles. With the other hand, he placed the beans into the hole at the top of the mill, adding a bit of water to help the cashew milk flow out smoothly.

As he ground the beans, a steady stream of white, fragrant cashew milk flowed from the bottom of the stone mill, trickling along the groove to the spout and into the pot below, making it look so appetizing that it made one want to enjoy.

The next steps were to filter, cook the cashew milk, add a thickening agent, and then let it set into shape.

The entire production process used mountain spring water or high-quality bottled mineral water, which was all-natural, pollution-free, clean, and hygienic.

Just watching it was a pleasure in itself.

The cashew cheese made this way was white and tender, with no beany taste, just the rich aroma of cashews. It was best served fresh, making it incredibly delicious.

Notably, the one making cashew cheese alongside Arthur was a clean, experienced, and beautiful girl. From then on, she was designated to specifically grind and make the cashew cheese, earning the nickname “Cashew Goddess’ from the diners.

As for the price of the cashew cheese dishes, it varied depending on the different preparation methods and portion sizes. The foie gras with gingerbread toast made today was priced at 32 dollars for a plate of 10 pieces.

As for Athena’s other favorite dish, the sautéed vegetables, it was only available in the evening because it required a long simmering time for the sauce.

The most substantial dish at her family restaurant was the seafood chowder, but this dish was also confplicated to prepare and took a lot of time, so it could only be made in the evening.

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Chapter 161

Following the foie gras with gingerbread toast, the dishes that gained the highest score were ratatouille, strained yogurt, mashed sweet potatoes, and handmade pasta, all of which were vegetarian. Only after that came the meat dishes, like chicken alfredo, grilled chicken breast, barbecue ribs, and smoked sausage with sauerkraut

It was clear that rich people, having become tired of fancy meals or dealing with health problems from their diets, suddenly felt refreshed and hungry when they ate simple, natural organic vegetables.

Many diners said they experienced the “taste of their childhood

Athena was surprised that the grilled chicken breast ranked so high.

The preparation of this dish was quite unique. The chicken breast was marinated to enhance its flavor and then cooked on a grill until it was perfectly charred and juicy. It was often served with a special sauce on the side, making it incredibly tender and flavorful without any fishy smell.

In short, the main focus of her family’s restaurant was fresh, organic, healthy, and all-natural food.