Still in Hali. Still waiting....but I've been having a gourmet experience. :)
I've neglected to put up some recipes here for awhile, so let me share a few.
When my family came over the other night, we had my favourite (and simple...I like simple)
Sangria which we served in a lovely punch bowl. It's easy as pie but usually goes over fairly well.
I was in charge of dessert, so I made
Clafoutis, a French dessert (I must live vicariously through my food at this point). Usually it is made with fresh cherries, however I subbed in about a cup of blueberries that were laying around and some fresh sweet delicious peaches (I cut up about 5 small peaches).
There are several ways of making this, but again, I went for simple...
Clafoutis (All of this is approximate):
1/2 cup all purpose flour
2 large eggs
1/3 cup (or so...to taste really) granulated white sugar
1 1/4 cup milk
some random amount of vanilla extract that looks about right.
Preheat the oven to 375. The fruit goes on the bottom of a pie pan, mix all of the above ingredients and pour it over the fruit. Stick it in the oven and after ten minutes turn it down to 350. Cook until ready (And I just don't understand why people don't like my directions...:) About half an hour more). It should be puffed up souffle style and slightly browned. Let it sit for at least 10 minutes to set. Delish.
There are schools of Clafoutis thought that enjoy layering the fruit and sprinkling some sugar right on the top (and sometimes another layer in the middle), but this is what works for me. I find French desserts in general are a lot less sugar-y than their Canadian counterparts. So it depends what you are in the mood for :)
Last night, I was invited for some pulled-pork quesadillas. I did actually acquire the recipe for the fabulous pulled-pork that starred in our entree however I neglected to get quite so far as to bring it home. Ok, so I secretly want to be invited back for left-overs. I admit it. We also had fantastic Carrot Cake...cream cheese icing...mmmmmm....that was made with Apple Sauce(the cake not the cream cheese icing...I got distracted by the icing....). I've always been hesitant about the low-fat substitution of apple sauce in oil cakes, however, I'm going to look into it a little bit more. We even watched a food-themed show,
Ramsay's Kitchen Nightmares. It's this crazy British chef who goes into restaurants, berates the chefs/kitchen staff for their less-than-par effort and then attempts to aid them in transforming their joint. I can see more of this in my future.
In continuing with the foody theme, today I went out for lunch at
Jane's on the Common. I've always wanted to go there and I was so happy I painfully got out of bed this morning (I slept in, I NEVER sleep in) to make it there for lunch. Mmmm...
For the record, I followed lunch by the gym ;) I'm trying hard to be virtuous!! :)
Alright, time to go bake a cake. Wait, that's hardly virtuous. My younger brother however greeted me home with a recipe in hand saying "I hear this isn't too hard to make...". I can't let down the team :)