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For some reason–perhaps it’s the pronounciation–I’ve always shied away from making clafoutis. A recent trip to my local farmers’ market compelled me to purchase cape gooseberries, and figured they would be a great stand-in for traditional cherries in this French dessert. The berries are sweet and tart, with a lingering, almost nagging, tomato flavor.

I used this recipe from John Besh via Epicurious. The only thing I did differently was add a pint of cape gooseberries.

Straight from the oven, the clafoutis is beautiful: puffed like a souffle and a gentle golden brown. In the time it took me to swiftly bring it to the front door for a close-up, it was dead-on-arrival. How did it taste? Kind of like a big, thick crepe, or a sweet, dense pancake. Not bad, but I feel this could use some tweaking in the future, especially since it lends itself to fruits of all seasons. Either way, it was a nice little project that came together quickly and satisfied our inevitable nighttime dessert binge. Next time, this will serve as breakfast in lieu of French toast.

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This summery dish requires no recipe and demands very little from you. Simply use the freshest, ripest figs you can get your hands on, assemble, and enjoy as a first course or dessert.

Fresh figs, quartered
Extra-virgin olive oil
Balsamic vinegar
Flaky sea salt
Freshly ground black pepper
Pecorino or parmesan cheese, shaved

Arrange figs on a plate or platter, drizzle with oil and vinegar, sprinkle with salt and pepper, and top with cheese shavings.

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Notes: a pop of green would do this dish some good. Think spicy, like arugula, dandelion greens, or watercress. Not too much–just a few leaves scattered on top.

I’ve been wanting to make this chilled soup for a while, but wasn’t expecting anything earth-shattering. This recipe, however, is pretty spectacular. Rich, luscious, and creamy, it is a meal in itself. A garnish of the soup’s main ingredients gives texture to the final dish, which looks like it came straight from a restaurant kitchen.

1 3/4 cups diced cucumber (1/2 large hothouse), plus more for garnish
1 cup green grapes, plus more for garnish
1 cup slivered or sliced almonds, plus more for garnish
1 clove garlic
1 cups cubed baguette (1/2 a demi-baguette)
2 Tbsp apple cider vinegar
2/3 cups extra-virgin olive oil, plus more for garnish
Kosher salt, to taste

1. Combine all ingredients in a blender.
2. Add 2 cups water to the blender and whirl until smooth.
3. Divide evenly among bowls and garnish with diced cucumber, green grapes (halved), almonds, and a drizzle of extra-virgin olive oil.

Serves 2-4

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2 tomatoes
3 Tbsp olive oil
kosher salt and black pepper
Baguette, sliced (traditional or whole wheat)
1/2 clove garlic

1. Cut tomatoes in half.
2. Gently squeeze the tomatoes to remove most of the seeds.
3. Using the large holes of a box grater, grate the cut side of the tomato into a bowl. You will be left with most of the skin in your hand (discard).
4. Add olive oil to the tomatoes and season with salt and pepper, to taste.
5. Toast baguette slices and, while warm, rub with the cut side of the garlic.
6. Top each slice with the grated tomato mixture.

pan con tomate