I was inspired by reading the Julie/Julia project book to switch my dinner last night from Middle Eastern to pulling out Mastering the Art of French cooking - there's finally a nip in the air in NYC. So, we had pan seared steaks with a red wine reduction, diced potatoes sauteed in butter with parsley, brussel sprouts browned with cheese and an apple clafouti.
Everything was good, but this is by far my favourite clafouti - not too eggy - I think there were 3 eggs, 2/3 cup flour and 1 1/4 cup milk/liquid from sauteeing the apples (including some rum). Have to admit that I had not paid much attention to the various previous clafouti threads.
Now back to my Lebanese Mountain Cooking cookbook!