Thursday, July 27, 2006


Thought I would post some pics. of recent food stuffs going on in our household (and I need to clean off the card on my camera!).

Shitake Mushrooms grown by a colleague of mine.

We ate these in a tofu stir-fry. Note to self -- cut off and discard stems before cooking/eating. They were surprisingly tough!

All the Veggies Pasta SaladA concoction to use up some fresh veggies sitting in the crisper. Light, tasty, and filling.

Cherry Clafouti

Surprisingly easy. Yummy!

Cherry Clafouti

Created by Gale G andFrom Great Food in the July 2006 issue of O, The Oprah Magazine

Serves 12

Pop this bubbly, custardy cherry clafouti into the oven midmeal and 30 minutes later, take your bows.


2 Tbsp. unsalted butter, melted and cooled, plus more for greasing

2 cups fresh (or frozen, unthawed) cherries, pitted

1/3 cup granulated sugar

4 large eggs

1 cup whole milk

1/2 cup all-purpose flour

1/4 tsp. salt

Confectioners' sugar, for dusting

Preheat oven to 350°.

Grease a 9-inch, deep-dish pie plate. Fill with cherries.

In a blender, combine sugar, eggs, milk, flour, salt and butter until smooth.

Pour batter over cherries in prepared pie plate. Bake until puffed and golden, about 30 minutes.

Dust with confectioners' sugar. Serve hot.

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