Here’s what is on the agenda this week at the house – Cherry Clafouti
I’ve had good success making this, both as individual clafoutis and as one big clafouti. Want to achieve heights of nirvana – serve it with a scoop of vanillla or pistachio ice cream.
You can make a clafouti with mostly any fruit but since I saw some gorgeous cherries at the Fresh Market this week, I’m going to use those. I’ve also been able to use thawed frozen berries, cherries, etc. Whatever I have on hand, I can pull it off. So yes, this recipe is one of my “Tried & Trues.”
Why don’t you make something special this weekend. I guaratee you will have people clamoring for more:
Recipe courtesy of Emeril Lagasse
1 cup sugar
1 vanilla bean, split in half
1 tablespoon brandy
1 cup flour
1 1/2 cups milk
1 pound stoned cherries
This is one of those recipes that I love to make for a light dinner or a fabulous breakfast. What is it they say – eggs are good anytime?
Trust me when I say, once you try it – it will be one of your favorite go-to recipes.
[Recipe Courtesy of The Barefoot Contessa]
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.
- Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
- Place 2 individual gratin dishes on a baking sheet.
- Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
- Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
- Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven.
- Allow to set for 60 seconds and serve hot with toasted bread.
One thing I always have in my pantry are organic chicken stock, beans (black or cannelini) and salsa. That way I can always make my favorite Southwestern Chicken Soup.
I have to say that I’m spoiled. When I have tortilla or southwest chicken soup at various places, I always think “mine’s better” because mine is always different each time around and allows for adaptation.
I first got wind of the Southwestern Chicken Soup recipe courtesy of Grown Up Girlie and when I make a batch, I always make sure that there will be extra for lunch or dinner during the week. I adapted the recipe from Real Simple and this recipe kicks butt time and time again…
Southwestern Chicken Soup
(adapted from Real Simple)
- 1 12-ounce jar salsa verde
- 3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
- 1 15-ounce can cannellini or black beans, drained
- 3 cups chicken broth
- 1 teaspoon ground cumin (optional)
- Pinch of Cayenne (optional)
- 1 small yellow onion, sauteed
- 1/2 cup sour cream
- Tortilla chips (optional)
- Shredded cheddar cheese (optional)
- Spritz of lime juice (optional)
- Dice the onion and saute in olive oil.
- Empty the salsa into a large saucepan.
- Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and, if desired, lime juice, cayenne and cumin.
- Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
- Top each bowl with a sprinkling of cheese, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.
Can’t go wrong with Chicken soup when you are looking for a bit of comfort-y goodness. Buon apetito!