It’s been a while since I’ve posted anything on Pudge Factor – we’ve been out of town! Before we left, I had some ground turkey that needed to be used up, and wanted to try something different.
I had some Granny Smith apples that needed to be used, so I decided to make Julia Child’s Tarte Normande aux Pommes, a.k.a. Custard Apple Tart from Mastering the Art of French Cooking. Unlike many desserts, this tart is not overly sweet. It is, however, quite delicious!
The other day, I watched Julie & Julia. This movie intertwines Julia Child’s story of her start in the cooking profession with blogger Julie Powell’s challenge to cook all the recipes in Volume 1 of Mastering the Art of French Cooking.
Crème Caramel is one of Chris’ all time favorite desserts. It is both elegant and delicious – a silky sweet baked custard topped with a golden caramel. Crème Caramel, however, is surprisingly simple to make.
I decided to use some of the leftover chicken from the Lemon Roast Chicken to make Chicken and Mushroom Crêpes. Chris has the honor of making the actual crêpes. He does a superb job of flipping them in the air as they cook!