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Is there any dessert less difficult to assemble — and enjoyable to say — than a clafoutis? You merely mix your batter substances, tumble fruit right into a buttered dish, pour within the batter and bake. The end result: an eggy, puddinglike cake studded and stained with pockets of sweet-sour fruit.
This new raspberry-almond clafoutis from David Tanis swaps the standard all-purpose flour for almond flour, making for a cake that has a bit extra heft and a softly floral almond taste. David reaches for raspberries right here, however you could possibly use different berries or pitted cherries. Use it to cap off your subsequent dinner party, or — as is usually the case once I cook dinner up a clafoutis — throw it collectively on a Saturday morning for breakfast and snack away all weekend.
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Raspberry-Almond Clafoutis
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Before we go away clafoutis nation, I wish to share this savory model with corn and swiss chard by Melissa Clark. dose of Gruyère offers salt and nuttiness, and sautéed leeks enhance the “silky vegetable” quotient.
In yesterday’s Cooking publication, Sam Sifton inspired us to roast a hen this weekend — summer time and its oven-prohibiting temperatures shall be right here quickly sufficient. I discover it’s by no means a nasty thought to do as Sam says, so I’m eyeing this roasted orange hen from Genevieve Ko, a cross between savory Cantonese soy-sauce hen and tangy American Chinese orange hen. Tangerine wedges, peel and all, roast alongside the hen, changing into delicate and lending their juice to the syrupy glaze. True, we’re not in peak citrus season anymore, however that’s all of the extra cause to blast your tangerines (or clementines or mandarins) in a sizzling oven with soy sauce and brown sugar.
It can even quickly be too sizzling to deep-fry something, that means now could be the time for shrimp tempura, that good marriage of candy, plump shrimp and salty, crispy crust. As Naz Deravian explains within the notes for her recipe, utilizing seltzer within the batter provides air; chilling the substances, together with the flour, prevents gluten formation and makes the dish extra delicate and lightweight.
More meals for this almost-summer second: David Tanis’s cheese-topped cauliflower steaks mix warm-weather flavors (piquant olives and anchovies) with cold-evening consolation (roasted cauliflower, melted cheese). As does this creamy polenta with snappy asparagus, peas and mint, a stunning vegetarian most important from Melissa Clark.
We began with dessert, so let’s finish with salad, particularly Ali Slagle’s quinoa salad. Studded with cucumber, bell pepper, parsley and olives and tossed with a bracing lemon dressing, it’s a form of Greek-y, tabbouleh-y quinoa salad. Make a giant batch on Sunday for pat-yourself-on-the-back lunches on Monday and Tuesday.
