I feel so sophisticated! The other night Drew and I had a couple of his friends over for dinner (they live just one street over and neither of us have had the others over since they moved in). They brought chips and salsa for appetizers and Drew made his super delicious Roasted Vegetable Enchiladas with Tomatillo Sauce from Rick Bayless’ Fiesta at Rick’s. He’s made it before, but he likes to experiment with the filling – this time he used butternut squash, mushrooms, black beans, and red onions and it was oh, so good!
His friends gushed over it and he’s been inundated with requests for the recipe. Yum, yum, yum! Dessert was left to me and I decided to make the final recipe from my lazy, lazy Christmas menu, the Yeasted Pear Tart With Chamomile Creme Anglaise. I think my springform pan is a 10-inch pan and the recipe called for a 9 1/2-inch one. Knowing that, I thought I was being clever and checked on it when it was only 25 minutes into its baking time, but alas, I was not clever enough! It was still good, but it was a little bit overbaked and with a yeasted dessert, that translated into reaaaalllllly dry. The biggest success, though, easily went to the chamomile creme anglaise which was amahzing. I think I might try making it into an ice cream – it was so good!
And even though it was a bit on the dry side, it certainly didn’t keep me from eating almost the rest of it all by myself the next day.