Clafoutis is a french dessert that is kind of like a pie and kind of like a custard, but not really either. It is very delicious, quite easy to make, and can be made with any fruit you want, given some very minor alterations to the amount of sugar in the recipe. We decided to use blackberries and pears, and it turned out as deliciousness in a pan.
You know you want to try it!
So for the past week I have been training for a new job–sorry about the lack of posts. But, in the past week or so I have also tried out two different but equally delightful chocolate mousse recipes. Sadly, I do not have pictures of them… but just imagine they are chocolatey and fluffy like a good mousse should be, and you’ll picture what we got. I was really surprised at how easy it is to make a good mousse, and the hardest part is waiting 5-8 hours for the mousse to set in the fridge before eating it.
Quite a few years ago, I found a recipe for a soup called Pistou. I don’t recall if it was from a magazine or some newspaper or what, but I wrote it down and kept it in my recipe books ever since. The funny thing about this is that I believe it was long enough ago that I wouldn’t have liked many of the ingredients in this soup, as it is wholly comprised of vegetables (plus some vegetable stock and some tiny soup pasta), and my palate was not yet ready for so many veggies in one dish. So, for some reason, I decided it sounded cool (probably because it has a bouquet garni) and wrote it down. Since we received a large stock pot for Christmas, and this was the oldest soup recipe I had that I had never tried making, we bought the ingredients and gave it a whirl.