The Pioneer Woman tells it better than I can! This was great, despite me forgetting to put in the garlic. In my world, it wasn't spicy enough and the longer it has sat in the refrigerator the better it has become for great leftovers. I would be curious to try it with whole wheat pasta but otherwise, don't mess with anything else!
Wednesday, April 21, 2010
Sunday, April 18, 2010
Clafouti
Apparently the blah of winter really got to me this year and with a late spring in the south, so comes no posts! This weekend we spent a lot of time digging outside planting a small garden and doing some good grilling and cooking! Below is a fun recipe I found this weekend. So good I made one for us and one to take to work tomorrow!
Clafouti is a custard-y tart from the Limousin region of France. It's made with fruit, usually cherries, but can be made with blueberries or peaches as well.
Ingredients:
2 lbs cherries
3/4 cup all purpose flour
3/4 cup sugar
2 eggs
8 oz. heavy cream
2 t. vanilla extract
1. Preheat oven to 400 degrees
2. Butter and flour a 2 quart nonreactive baking dish. Place the fruit in the dish and reserve.
3. In a medium bowl, combine the flour and sugar and blend well. Reserve.
4. In a small bowl, combine the eggs, cream and vanilla. Whisk until well blended. Make a well in the center of the flour mixture. Slowly whisk in the egg mixture to form a smooth batter. Let rest 15-20 minutes.
5. Pour the batter over the fruit and bake until the batter has just set and the surface has a light golden brown color, 25-30 minutes.
6. Just before serving, sprinkle with confectioners' sugar. Serve warm or at room temperature.
Previously I used fresh cherries from my mother in law's tree in her yard. Since I didn't have any this time, I used canned cherries. NOTE: Only use tart cherries canned in water, not pie filling kind. One can was fine but two would put it over the moon.
I find this great cold as well!
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