Is there any dessert easier 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 same old 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 would use different berries or pitted cherries. Use it to cap off your subsequent banquet, or — as is usually the case after 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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Earlier than we depart clafoutis nation, I wish to share this savory model with corn and swiss chard by Melissa Clark. An excellent dose of Gruyère supplies salt and nuttiness, and sautéed leeks increase the “silky vegetable” quotient.
In yesterday’s Cooking e-newsletter, Sam Sifton inspired us to roast a hen this weekend — summer season and its oven-prohibiting temperatures might be right here quickly sufficient. I discover it’s by no means a nasty concept 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 language orange hen. Tangerine wedges, peel and all, roast alongside the hen, changing into tender and lending their juice to the syrupy glaze. True, we’re not in peak citrus season anymore, however that’s all of the extra purpose to blast your tangerines (or clementines or mandarins) in a sizzling oven with soy sauce and brown sugar.
It should additionally quickly be too sizzling to deep-fry something, which 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 light-weight.
Extra 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 essential 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 type of Greek-y, tabbouleh-y quinoa salad. Make an enormous batch on Sunday for pat-yourself-on-the-back lunches on Monday and Tuesday.
