Thursday, April 10, 2014
My mother's signature dish is flan. She gave me her recipe once and it has never worked for me. The caramel stuck to the mold and would not come out, and the flan itself was dense and heavy. When she made it for us last Christmas, I realized that she was having the same problems with the recipe as I had. Clearly, it was time to find a new recipe for flan.
This recipe from the Star Tribune is a revelation. It works! And it tastes good. Plus the custard has a light clean taste as flan should. It's not complicated to make, but it does need to be made ahead of time as the flans must chill overnight.
Our friend, Celine, sent us her recipe for chicken with spicy peanut sauce over 20 years ago and I still use it. You can make the sauce as spicy as you like by increasing or omitting the amount of cayenne pepper. This peanut sauce is easy to make and good over cooked chicken or tofu. Serve with rice and a side of edamame for a tasty weeknight dinner.