Plum Claflouti

Stuart Stein — Fri, 26 Sep 2008 18:26:53 +0000

I’ve been a HUGE fan of the freestone Italian Prune Plum, sometimes called “Stanley” plums, since one of the farmers from my previous restaurants invited me to have a look around his orchard. Sweet and tangy at the same time without being cloying or astringent. They are at their peak right now, at least here in the Pacific Northwest.

A Claflouti is one of my favorite country French desserts. This crustless-custard based fruit flan originated in the Limousin region of central France. The classic Clafloutis is made with cherries but almost any fruit can be used.

My recipe, close to the classic, is simplistic and easy to make without being boring or flavorless. As a bonus, (for the gluten-free) it does not contain any flour or starch thickener.

Farmers Market Fare 13

Beth Bader — Tue, 22 Jul 2008 03:22:17 +0000

I was thinking, last hot July Saturday, as we were stuck like sardines in the farmers market, that maybe this whole local food thing is catching on. Maybe, I thought, I don’t need to promote it so much. Well, maybe. The demand has to grow if the supply is going to. Next season, the farmers will be able to plant more, perhaps the market will expand.

The vegetables, like the people, were crowded. Tables loaded with all the abundance of summer. I brought home more than I may be able to get cooked. It all just looks so good. I stuffed my market basket full with summer melon, peaches, blueberries (lots), blackberries (even more), peppers, heirloom tomatoes, onions, beets, carrots, corn. I paused at the daikon radishes and some other unusual items. I love to buy the unique veggies because it ensures that the farmers will keep growing new things.

Caprese Salad is the first dish I prepare with heirloom tomatoes. Recipe and links after the jump.

This is one of those recipes that isn’t really a recipe at all, just some instructions.

Green Options » plum

Plum Claflouti

Farmers Market Fare 13