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Thread: Dinner tonight

  1. #1
    Serene Vannoy Guest

    Default Dinner tonight

    It's James's birthday, and he requested grilled-cheese sandwiches for
    his birthday dinner. So that's what we're having, of course. :-) I'll
    make a salad on the side.

    Also, I made this devil's food cake:
    http://www.foodnetwork.com/recipes/f...ipe/index.html

    It smells really good, but we haven't tasted it yet.

    Serene
    --
    "I think I have an umami receptor that has developed sentience." -- Stef

  2. #2
    Christine Dabney Guest

    Default Re: Dinner tonight

    I fixed a version of Arroz Con Pollo tonight... This particular
    version is from a recipe by Pierre Franey, from his book More
    60-Minute Gourmet. However, sf found the recipe online, and here is a
    link to it:
    http://www.vaneats.com/recipes/mains/arroz.con.pollo

    And in the oven right now, is John Thorne's version of clafoutis..he
    calls his a breakfast clafoutis. I used bing cherries for it...

    Christine


    Breakfast Clafoutis Ingredients
    Fruit (prepared weight) 4 to 6 oz
    If using cherries, use about 12 oz pitted cherries
    2 Eggs, any size
    Zest from 1 small lemon,
    1 c Milk (low-fat, if desired)
    2 tb Sugar, plus additional to sweeten berries
    1 tb Unsalted butter
    1/2 c Unbleached all-purpose flour
    1/4 ts Salt

    Sour cream (optional)

    Instructions for Breakfast Clafoutis
    Preheat the oven to 425. Wash and prepare the fruit. Cherries should
    be stemmed and, if desired, pitted. Plums or peaches should be pitted
    and cut into bite-sized pieces; commercial cranberries should be cut
    in half; small wild cranberries, blueberries, or raspberries need only
    be picked over to remove stem pieces and debris. Make lemon sugar by
    mixing the lemon zest with the 2 tablespoons sugar in a small dish. In
    a large bowl, sift together the flour and salt. In a small bowl, beat
    the eggs gently and whisk in the milk. Add the wet to the dry
    ingredients a little at a time, whisking smooth. Stir in the lemon
    sugar. Let the batter rest while the fruit is being cooked. In a
    10-inch nonstick skillet, melt the butter over medium heat, coating
    the bottom and the sides halfway to the rim. When the butter is
    bubbling, add the fruit. Stir until each piece has softened and is
    coated with butter, about 2-3 minutes. Then sprinkle in sugar to
    sweeten. We use about 2 T of granulated sugar for all fruit except
    cranberries (which require about twice as much) and peaches (where we
    prefer brown sugar). When this sugar has dissolved and turned into a
    syrup--about 2 minutes--stir up the batter and scrape it carefully
    into the pan over the fruit. Put the skillet into the oven to bake for
    about 20 minutes. At this point the clafoutis will be set, golden
    brown, and puffed up at the edges. Divide into warmed bowls, sift a
    little confectioners sugar over each, and top if you like with a
    spoonful of sour cream. from Outlaw Cook, by John Thorne with Matt
    Lewis Thorne

  3. #3
    Serene Vannoy Guest

    Default Re: Dinner tonight

    Serene Vannoy wrote:
    > It's James's birthday, and he requested grilled-cheese sandwiches for
    > his birthday dinner. So that's what we're having, of course. :-) I'll
    > make a salad on the side.
    >
    > Also, I made this devil's food cake:
    > http://www.foodnetwork.com/recipes/f...ipe/index.html
    >
    >
    > It smells really good, but we haven't tasted it yet.


    Wow, this is a great cake. So moist, and everyone loved it. I'll post
    pics at alt.binaries.food.

    Serene

    --
    "I think I have an umami receptor that has developed sentience." -- Stef

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