I’ve never even tasted it, much less baked it but I have seen recipes for cherry clafouti countless times.
By being on the cover of the June issue of "Bon Appétit," Gwyneth Paltrow has done something few people have done. The Editor-in-Chief says they do it a few times a year with the right person and of course, he/she has to love food to bag the honor. It’s an interesting article about Gwyneth and her passion for cooking; except, that isn’t really what attracted me to this issue.
What naturally drew me in was the article with all the recipes for cherries, especially the clafouti. Since I’ve never made cherry clafouti I wanted to attempt it though, I’m not sure I would make the dessert again ~ there are a plethora of cherry recipes out there!
I used red-tart cherries from a Wisconsin orchard but you can use Bing, Brooks, Early Burlat, Garnet or Rainier cherries. As it’s close to the season, here’s the recipe that would be good for using fresh cherries, if you favor clafoutis:
|My Dad with his grandson, Billy ~ February, 1971|
|My Dad with his grandson, Matt ~ 1974|
Macaroni and cheese is delicious but macaroni and cheese with bacon is decadently delicious!
Sriracha Chili Sauce is a little tangier, sweeter and thicker than most hot sauces so adjust the amount to cut down the “heat.” Freeze the beef for several minutes if it is hard to slice. Be sure not to overcook the vegetables since they will be simmering in the sauce later with the beef. Substitute chicken for the beef, that’s good also; add red bell peppers for color and a little more flavor.
Poblano chiles are used in the recipe but, Anaheim or ancho (dried poblano) could be used as well. They are charred and then their skins are removed. After being coated in a batter, they are stuffed with cheese, fried and then baked. The chiles are pan-seared instead of deep fried.
While speaking of chile peppers, I came across an interesting and informative book about them: The Great Chile Book by Mark Miller. It describes the varieties, regions where they are grown, degrees of hotness (1-10) and includes photos of more than 90 fresh and dried chiles with many recipes.
Back to this recipe ~ it was in “Cooking Light” magazine and I made a couple of changes. The recipe called for ¼ cup cilantro to be added to the tomato salsa; I don’t care for cilantro so omitted it. It included reduced-fat Monterey Jack cheese, I used regular because I had that on hand.
|Skinned, remove seeds|
|Fried, ready to bake|
1¼ cups coarsely chopped onion
2 cups chopped tomatoes
½ cup low-sodium salsa verde
¼ teaspoon salt
4 poblano chiles
1 cup (4-ounces) shredded Monterey Jack cheese, divided
2 tablespoons goat cheese, divided
3 large egg yolks
3 large egg whites
¼ cup flour
¼ teaspoon freshly ground black pepper
3 tablespoons cornmeal
¼ cup canola oil
Preheat broiler to high.
Add onion, sauté 4 minutes.
Stir in chopped tomatoes, salsa verde and ¼ teaspoon salt.
Cook 15 minutes or until thickened, stirring frequently.
Place tomato mixture in food processor and process until
smooth. Set aside.
Place poblanos on a foil-lined baking sheet.
charred, turning after 6 minutes.
Place in a paper bag; fold to close tightly.
Let stand 15 minutes.
Spoon ¼ cup Jack cheese and 1½ teaspoons goat cheese in
cavity of each chile.
speed until stiff peaks form.
Fold egg yolks into egg whites.
Combine flour and black pepper in a shallow dish.
Place cornmeal in another shallow dish.
Dredge poblanos in flour mixture, and dip into egg mixture.
Dredge in cornmeal.
Add coated poblanos to oil.
Cook 6 minutes or until crisp, turning to cook on all sides.
Place chiles on a baking sheet and bake at 350 degrees for 8
minutes or until cheese melts.
Serve with salsa.
Now it’s award time: Times flies and a while back my Cajun friend, Marguerite at Cajun Delights, presented me with these 8 awards. I thank Marguerite and am honored that she chose my blog. Marguerite not only posts great Cajun recipes, she has music and dancing videos also. If her blog is new to you, you should check it out!
I am supposed to pass these 8 awards rolled into one off to 15 of my favorite foodie bloggers. So I am going to pass them on to these great people who inspire me with their winning recipes, and writing, and who are supportive of me with their comments. Here they are, in no particular order:
Please visit them all and let them know I sent you! Thanks for stopping here, and have a wonderful day!
Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.
Tomás González, In the Beginning was the Sea