Clafoutis

http://www.kingarthurflour.com/blog/2010/07/23/lifes-a-bowl-of-cherries-make-clafouti/

I used 12 oz thawed frozen cherries and baked it in a springform pan. The springform leaked a bit but since I noticed before it went in the oven I placed it on a parchment lined sheet pan - mess contained!

Came out great! Can't wait to try it with fresh cherries and other fruits!

Langostinos!

Things have been a bit lean for me recently, but my luck has changed! I didn't win the lottery, but I am no longer choosing between necessities ... I can even afford a few wants on top of my needs!  I feel like I have been cooking the same few dishes over and over again - the overlap of the Venn diagram of nutritionally sound meals and affordable meals is ... limited. For the first time in nearly a year I can cook according to whim instead of wallet.

I noticed langostinos in the store circular ... they may be on sale this week, but a week ago would have been out of reach of my budget. I haven't used langostinos in years - just kind of forgot about them I guess. But the other night I mentioned they were on sale to Scott and he made one of his happy/yum groans - the man speaks volumes in a single grunt! LOL So I know he will be just as happy as I am with tonight's dinner: Langostinos over linguine with roast asparagus!

Langostinos

3 T butter
3 T olive oil
5 cloves of garlic - minced
1 sm/md shallot - minced
8 oz package of frozen cooked langostinos - thawed
1/3 C dry white wine - pinot Giorgio is nice
1/4 C fresh parsley
Salt, pepper and parmesan to taste

Melt butter and oil together, add garlic and shallots and sautee until soft.  Add plantations and wine and cook until warmed through - 2-3 minutes. Add parsley, cut heat and serve over linguine.

Soup tips

http://www.thekitchn.com/50-tips-for-making-the-best-soup-136033

Yellow Cake

The reviews look promising!

http://www.cheftalk.com/t/45372/finally-that-perfect-homemade-yellow-cake

Basic Yellow Cake

2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs

Preheat oven to 350°

Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.

In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.

Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.

Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.

Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.

Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

Frost as desired.

Pie Crust

I've been meaning to start making my own pie crusts and this recipe seems to be a winner!

http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

rum & coke cupcakes

http://www.coconutandlime.com/2007/01/cuba-libre-cupcakes.html

Sean loves rum & coke - though I think he prefers cherry coke ... these would be great for his birthday!

Pork Loin Roast

Pork Loin Roast - 2 - 4 lbs

Rub:
3 T Olive oil
1 t dried thyme
1/2 t dried marjoram
5 cloves pressed garlic
1 t Montreal steak seasoning
1 t kosher salt

Place roast in lined 9 x 13 pan, coat with rub and let stand 30 min

Preheat oven to 450°, roast for 20 min then cut heat without opening oven to 250° and roast 23 - 30 min/lb ( internal temp of 155°)

Let stand, tented, 5 - 10 min before carving.