Because it isn't all about the kids!

There is nothing like a living room full of children to make one flee for the kitchen and a spot of blogging. I say "full of children", when in actual fact there is only one non-farrar added to the mix, but the impact of that addition seems to be a twelve-fold increase in energy level and particularly volume. My hearing may never be the same again. Anyway, it has sent me fleeing for my laptop, hence the blog post.

Given my mood, I felt it only right to blog about a not-very-kid-friendly recipe I tried recently. I'm not entirely sure why it was such a non-starter with all three children, particularly since two out of three eat all of the ingredients, and have lapped up other seemingly similar dishes.... Of course, I am forgetting that logic is irrelevant. Nevertheless, I will be adding this to my repertoire, because it can't always be about pleasing those particular three Farrars, particularly since the other two thought this was a great dish. As Annette Bening and Julianne Moore would no doubt point out: the kids are alright.

The recipe comes from a book by George Geary and Judith Finlayson 650 Best Food Processor Recipes, but you can do it easily without a food processor (see instructions below). It is so simple, but so much tastier than a boring old omelette. And it has a way more complicated-sounding French name, so there.

Roasted Leek, Mushroom and Tomato Clafouti
Serves 5

1 lb cherry tomatoes
12 cremini mushroom caps (cut the bigger ones in half)
2 leeks cut into 1/2" slices
2 TBSP olive oil
2 garlic cloves, minced
2 TBSP finely chopped Italian flat-leaf parsley
ground black pepper
4 eggs
1/4 cup AP flour
1 tsp salt
1 cup whole milk
1/4 cup heavy/whipping cream
1/4 cup grated parmesan cheese

1. Preheat oven to 400 degrees F.
2. Butter a 6 cup (1.5L) gratin dish
3. In a large bowl, combine tomatoes, mushrooms and leek with olive oil and toss well. Spread out on a rimmed baking sheet and roast in oven until mushrooms and leeks are lightly browned and tomatoes have collapsed (about 30 minutes). Remove from oven and reduce oven temperature to 350 degrees F. Transfer vegetables to prepared gratin dish and sprinkle with garlic, parsley and pepper to taste.
4. In a food processor with a metal blade, place eggs, flour and salt and pepper to taste. Pulse to blend (about 5 times). Add milk and cream and process until smooth (about 30 seconds). If you don't have have food processor, then I see no reason why you can't just do all of this with a handheld mixer.
5. Pour mixture from processor over vegetables. Bake in preheated oven until edges are set and center is still slightly jiggly (about 30 minutes).
6. Remove from oven and sprinkle with parmesan. Place under a hot broiler until lightly browned. Let cool slightly before serving.