I fixed a version of Arroz Con Pollo tonight... This particular
version is from a recipe by Pierre Franey, from his book More
60-Minute Gourmet. However, sf found the recipe online, and here is a
link to it:
http://www.vaneats.com/recipes/mains/arroz.con.pollo

And in the oven right now, is John Thorne's version of clafoutis..he
calls his a breakfast clafoutis. I used bing cherries for it...

Christine


Breakfast Clafoutis Ingredients
Fruit (prepared weight) 4 to 6 oz
If using cherries, use about 12 oz pitted cherries
2 Eggs, any size
Zest from 1 small lemon,
1 c Milk (low-fat, if desired)
2 tb Sugar, plus additional to sweeten berries
1 tb Unsalted butter
1/2 c Unbleached all-purpose flour
1/4 ts Salt

Sour cream (optional)

Instructions for Breakfast Clafoutis
Preheat the oven to 425. Wash and prepare the fruit. Cherries should
be stemmed and, if desired, pitted. Plums or peaches should be pitted
and cut into bite-sized pieces; commercial cranberries should be cut
in half; small wild cranberries, blueberries, or raspberries need only
be picked over to remove stem pieces and debris. Make lemon sugar by
mixing the lemon zest with the 2 tablespoons sugar in a small dish. In
a large bowl, sift together the flour and salt. In a small bowl, beat
the eggs gently and whisk in the milk. Add the wet to the dry
ingredients a little at a time, whisking smooth. Stir in the lemon
sugar. Let the batter rest while the fruit is being cooked. In a
10-inch nonstick skillet, melt the butter over medium heat, coating
the bottom and the sides halfway to the rim. When the butter is
bubbling, add the fruit. Stir until each piece has softened and is
coated with butter, about 2-3 minutes. Then sprinkle in sugar to
sweeten. We use about 2 T of granulated sugar for all fruit except
cranberries (which require about twice as much) and peaches (where we
prefer brown sugar). When this sugar has dissolved and turned into a
syrup--about 2 minutes--stir up the batter and scrape it carefully
into the pan over the fruit. Put the skillet into the oven to bake for
about 20 minutes. At this point the clafoutis will be set, golden
brown, and puffed up at the edges. Divide into warmed bowls, sift a
little confectioners sugar over each, and top if you like with a
spoonful of sour cream. from Outlaw Cook, by John Thorne with Matt
Lewis Thorne