The clafouti was a creative recipe, but just OK. I think it would do much better as it original, dessert. "Savory Baking" is an interesting cookbook, but the author is afraid of seasoning. Keep that in mind if you have this cookbook. I will still experiment out of it.

Tonight is Osso Buco. I intend to add some dried portabellas. I also made italian seasoned madeleines from "Savory Baking". I added extra Italian Seasoning, my own mix: dried oregano, basil, marjoram, garlic, into the batter and extra salt. The flavor is pretty good, I will use them as croutons for the sauce from Osso Buco.