Tag: Spring

Rhubarb Clafoutis

Rhubarb Clafoutis

While this sweet might be among the more difficult dessert names to pronounce, it’s also the simplest to make and make well. Clafoutis (clah-FOO-tee) —and yes, I must keep remembering it’s a singular noun! — is a much-loved and often-baked traditional French dessert that is a cross between a custard and a cake, but easier and faster to make than either one. When cherries (or raspberries, blueberries…) are in season and hence plentiful-cheap, the oven is heated along with a cast iron pan (can also use a casserole), a quick batter is whirred together in the food processor, blender, or by hand and poured right into that the pan. The fruit gets distributed on top and into a HOT oven it all goes for just a half hour or so. And there’s dessert, friends. At first it’s all hot and puffy golden brown if you like it that way (think Dutch Baby), but soon it calms and cools down and is just as good, if a tad deflated. Cold for breakfast the next morning? Of course. Bien sur!

How to pronounce CLAFOUTIS (Listen up!)

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Roasted Potato-Asparagus Salad with Mushrooms and Sweet Onions

Roasted Potato-Asparagus Salad with Mushrooms and Sweet Onions

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When the first day that truly feels like spring arrives — as it did yesterday —  I’m likely to wander around wondering what to cook that feels like spring.  If Dave’s in on the conversation, he’ll be talking grill while I’ll be dreaming salad.  And not only will Dave be talking grill, he’ll be thinking hamburgers.  As I rarely eat hamburgers unless he cooks them at home, I jumped in the car and ran to the store for low-fat ground beef and whole wheat buns.

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