Clafoutis with Grapes and Toasted Almonds

Traditionally, Clafoutis is prepared with cherries, but it seems that every time I try this recipe with a different fruit it comes out tasting deliciously creamy. I've made Clafoutis with raspberries, pears, figs, apples, apricots, peaches and now grapes. Just let your imagination create your own version. For a Gluten-Free version, just substitute the regular flour for a gluten-free flour mix.

1 cup sliced Almonds, toasted
1 Tbsp Butter
1 Lb. mixed Green, Black and Purple Grapes, I used Ron Mann’s local organic grapes
4 Eggs, beaten
1 cup Sugar
½ cup Heavy Cream, you may use milk or even coconut milk
½ cup Flour
1 tsp Vanilla Extract
1 tsp Kirsh, optional
1 Tbsp Confectioner’s Sugar, for garnish

Preheat the oven to 375 degrees. Place the almonds on a baking sheet and bake for about 5 minutes or until almonds start turning golden brown. Set aside to cool.

Butter a large gratin dish and place the grapes at the bottom of the dish.

In a large mixing bowl, beat the eggs then add the sugar and beat well to fully incorporate. Add the heavy cream, flour, vanilla extract, and Kirsh if using. Mix well and pour mixture over the grapes. Bake for 20 minutes, sprinkle the toasted almonds over the top. Bake for an additional 20 minutes, or until golden brown. Set aside to cool for a few minutes. Dust the top, using a sifter, with confectioner’s sugar. This dish is best served warm.

Pear Custard Stuffed Artichoke Bottoms

Foodie Tuesday Special!

Serves 4 to 8

4-8 oz Mascarpone Cheese

1 Egg Yolk

1 Tbsp Heavy Cream

1 tbsp fresh Lemon Juice

1/2 tsp fresh Garlic, minced

¼ tsp Cayenne Pepper

Salt and freshly Ground Pepper to taste

1 Pear, ripe but firm

7 to 8 Artichoke Bottoms, Freezer Aisle

In a medium bowl, mix together the mascarpone, the egg yolk, the cream, garlic, cayenne pepper, salt and pepper to taste. Peel and core the pear. Minced the pear in very small pieces. Add to the mixture. Cut the bottom of the artichokes, to insure that they are stable. On a lightly greased baking sheet, arrange the artichoke bottoms. Pour a small amount of the cream mixture in each of them. Broil on the bottom rack for about 10 minutes, or until custard becomes golden brown. Serve immediately.

Note from the chef:

These may be served as a simple appetizer or as a usual topping for a green salad. I also like to add small, thin slices of bacon or prosciutto.

Sylvie's Marinated Olives

Antipasto plates are the easiest snack to quickly put together for an improvised appetizer. In the summer months, I like to always have a few olives at hand in the refrigerator. Just add a few cheese varieties, some good bread and voila for a delicious appetizer. These marinated olives can be kept in the refrigerator for up to 3 weeks. You may add some freshly minced garlic a couple of hours before serving, keep in mind that this will shorten their storage time to one week.

4 Tbsp Capers
1 Tbsp Red Jalapeño, seeded and chopped (you may use any of your favorite hot peppers)
3 Tbsp Dried Rosemary, roughly crushed
3 Tbsp Fresh Basil, roughly chopped
2 Tbsp Fresh Oregano, roughly chopped
2 tsp Lemon juice
1 ½ cups Extra Virgin Olive Oil
1 cup Red Wine vinegar
3 cups Black and Green Olives, pit in-I used Minasso Picholine green and oil cured black olives (Aisle 11)
Salt and Pepper to taste

In a large bowl, put the capers, red jalapeño, rosemary, basil, oregano, lemon juice, olive oil, vinegar, salt and pepper. Whisk ingredients together until well combined. Add the olives and stir well to evenly coat the olives. Adjust the seasoning with salt and pepper to taste. Place mixture in the refrigerator for at least three hours, turning regularly to coat the olives with the sauce. Serve with toasted bread, roasted nuts and cheeses.

Panzanella

Gluten Free Foodie Tuesday Special!
Panzanella: Toasted Bread Salad with Local Cucumbers and Tomatoes

I love this salad! It is really easy to substitute a few ingredients to make this dish Gluten Free. I used Teddy's GF French Bread, it is delicious and locally made! I also sometimes like to use the onion raw instead of roasted. To see the video of the preparation go to our Boise Coop You Tube Channel.

1 small Candy Onion, sliced into ½-inch wedges---I used Rice Family Farms
2-3 Tbsp Olive Oil
1 tsp Balsamic Vinegar
1 tsp Water
Salt and Pepper to taste
1 Loaf of Bread, best is a French Baguette or a Ciabatta
¼ cup Black Olive Tapenade
1 pint Cherry Tomatoes, cut in quarters---I used Rice Family Farms Sungold
½ Cucumber, seeded and cut into small dice
1 Tbsp Olive Oil
Salt and pepper to taste
2 tsp Basil Leaves, torn into small pieces

Heat the oven to 350 degrees. Grease a baking sheet. Toss the onion wedges with enough olive oil to coat them lightly and put them on the baking sheet. Drizzle balsamic vinegar and water. Season with salt and pepper and roast for 30 minutes, or until nicely browned and tender. Set aside to cool.

Meanwhile, trim the ends of the bread. Trim as much of the crust as possible and cut into ½-inch cubes. Toss the bread with enough olive oil and tapenade to coat and put on a baking sheet. Bake in a 350 degree oven for 10-15 minutes, or until the bread is crispy and lightly brown. Toss the tomatoes and cucumbers with 1 Tbsp olive oil, and a good pinch salt and pepper. Add the onions and toss. Right before serving, add the bread and basil leaves.

--By Sylvie Ryan, Boise Co-op Culinary Educator