I'm going to be live blogging a little experiment. I was talking to my internet gay boyfriend a couple days ago about how much we both love the custard in the clafouti I wrote about in my previous post. We think it would be a great idea to make just the custard. I'll make a few changes to the recipe. To start:

1 tsp vanilla
1/2 tsp. fresh orange ( Read more... )

Anyone who's eaten my food knows I'm not a complicated cook. I like simple food done well, and by simple, I don't mean a professional chef's idea of the word, which can include a multitude of ingredients, many of them hard to find. I mean beef stew (I put St. Julia's boeuf bourguigon recipe in the simple category. It's just beef stew with lots of ( Read more... )