Friday, April 12, 2013
Every week I tell myself I spend too much time cooking and need to simplify, and every Sunday I seem to end up spending most of the afternoon in the kitchen cooking. Part of it is that I love to cook and love having food ready for the week ahead, and part of it might be that I'm avoiding the other projects (finishing the wedding scrapbook--our 3 year anniversary is this week (!), finishing organizing my part of the basement--sorry Paul, organizing the linen closet, etc., etc.) that I really should be working on. Oh well. The good news is that those projects will always be there, and I really do intend to get to them next weekend (unfortunately I say that every weekend). This Sunday was relatively relaxed. I made the Financiers, the Rustic Potato Bread for TWD (preview--loved it!), granola, prepared salad stuff for the week, and also made Sunday dinner (masa crepes with chard, jicama and cucumber salad, and beans from this book).
My favorite thing about the financiers was how easy they were. After browning the butter, which always makes me anxious, the batter was easy to put together, and I loved that it was just sitting in the fridge hanging out until I was ready to bake. The only problem I had was filling the tins too full. I should have paid more careful instruction to the directions, which I know said not to fill them all of the way. They took longer than I expected to bake--probably 18 minutes in mini muffin tins--and many of them had grown together. Luckily, all of the butter still made them surprisingly easy to get out of the tins. The grocery store was having a huge sale on the champagne mangoes that we love (10 for $5!) this week and I couldn't resist buying 10 of them, so when I noticed the fruit variation I decided I'd have to try it. The mango didn't add a whole lot, I mainly enjoyed the rich almond flavor, but it was pretty, cut the richness, and used up one of my 10 mangoes. I didn't like these quite as much as the Coconut Friands we made last year, and am not sure if I'd make them again (there are just so many good things to try), but I know we'll enjoy eating the rest of them.