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Monday, March 31, 2014

Peach and Blackberry Flognarde As Delicious to Eat as it is Fun to Say!

I was looking around for a name for this unusual clafouti-like combination of peaches, blackberries, thyme and black pepper, when I saw an article that said in France, a clafouti that uses fruit other than cherries is called a flognarde.

A flognarde? Yes, a flognarde. I enjoy saying flognarde so much, I think even if this recipe hadnt come out as well as it did, I would have still made it regularly - just to say, flognarde. As I mentioned in the video, I couldnt find a proper French pronunciation, so please enlighten me on how it should really sound. Until then, Im going with "flog-nard."

This recipe is dedicated to the more adventurous among you. I knew going in that the thought of adding black pepper and thyme to a dessert-ish recipe would freak some of you out. But, thats okay.

The pepper gives this a very subtle hint of heat, and the thyme adds an almost unperceivable herbaceous, slightly lemony aroma. Is this something you will enjoy? There is really only one way to know. Enjoy!

1/2 cup wheat flour
2/3 cup sugar
1 1/4 cup milk
3 eggs
1/2 tsp vanilla
1/2 tsp thyme leaves
1/4 tsp fresh black pepper
pinch of salt
1 tsp butter
1 pint blackberries, rinsed
1 ripe peach, sliced

Thursday, March 6, 2014

Where’s the Beef It just fell out of the back of a truck and is now running all over the road!

Today is my sister’s wedding, and I wanted to thank everyone for all the nice wishes and thoughts, and also for all the comments regarding my About.com try-out. I passed the second stage and the final decision comes on Monday. As I said before, I’m sure there are lots of great candidates, with more time, and no weddings to go to applying, so I’m not getting my hopes up too high, but I still appreciate all the encouragement I’ve gotten on this blog.

By the way, regarding the title of the post; my sister Val and fiancé Rick first met when she was a new police officer and received a call that a large truck carrying cattle had the back gate come open and dozens of very large and annoyed cows were running all over the road and terrorizing the surrounding areas. Rick, who is also in law enforcement, happened to be in the same area, and got a call from the dispatcher to help the local cops (Val) round up the cattle. So, that’s how they first met, and the rest is history!

Thursday, December 19, 2013

Classic Traditional 100 Completely Authentic Peruvian Ceviche This is Exactly How They Make it in Peru for Real

Most gastronerds credit Peru with giving us the marinated seafood salad called "ceviche," but I imagine that most coastal fishing cultures developed similar dishes. In fact, tuna poke, which is a very popular appetizer here on the West Coast, is a very similar idea.

Ive already posted one ceviche recipe on the blog, called "Bay Scallop and Mango Ceviche." It was originally posted to Youtube, where it caused a virtual riot among my Peruvian friends. Ceviche is their national dish, and they dont take kindly to people like me adding things like mango, and still calling it ceviche. Apparently, there is only one way to make ceviche, and no variations shall bear the sacred name, ceviche.

I tried to defend myself with the usual, "its my recipe, and Ill call it whatever I want." This only infuriated them more, and it almost turned into an international incident as I ignored their demands to change the name. While this recipe is much more traditional, Im sure I did something wrong, and undoubtedly the title will be gently challenged. Enjoy!

Click here for ingredients and transcript