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By bleudauvergne
Clafoutis de Fevettes au Parmesean et Basilic
Serves 4 as Main Dishor 6 as Side.
This recipe appears in French in issue no. 140 of the Saveurs magazine as part of a series of recipes accompanying an article on 'primeurs', or local vegetables that appear at the markets only during the first few weeks of Spring.
It can be prepared with feves that have been frozen fresh, but I would not recommend using dried beans.
This recipe should work fine with both American all purpose and French type 55 flour, as the quantity called for is slight in comparison to the other ingredients.
500 g fresh young feves
4 eggs
20 cl milk
10 cl heavy cream (liquid)
70 g freshly grated parmesean
2 T flour
1 small bouquet of basil
1/2 tsp salt
1/4 tsp grated nutmeg
fresh ground white pepper
Preheat your oven to 160 C / 320 F.
Blanche the feves a large pot of boiling salted water and refresh in cold water. Drain and reserve.
Combine the eggs, the milk and cream in a large bowl and beat until well combined.
Wash and dry the basil, remove the leaves from the stems and mince it finely.
Add the salt, the flour, the parmesean, the pepper, the grated nutmeg, and the freshly minced basil. Add the young feves.
Butter a clafoutis dish (noted in the recipe as 'un plat a clafoutis', but which a deep sided 10" square dish such as a corningwear would work, or a large loaf pan), give the batter a last mix, pour it into the pan, and put it in the pre-heated oven. Bake for approximately 35 minutes, until the top is golden brown and the center seems firm when you shake the pan.
Serve it hot or cold, with a simple roquette salad or with chicken, rabbit, or veal. Goes well with a good rose champagne.
Keywords: Main Dish, French, Appetizer, Hors d'oeuvre, Easy
( RG1243 )
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By bleudauvergne
Clafoutis de Fevettes au Parmesean et Basilic
Serves 4 as Main Dishor 6 as Side.
This recipe appears in French in issue no. 140 of the Saveurs magazine as part of a series of recipes accompanying an article on 'primeurs', or local vegetables that appear at the markets only during the first few weeks of Spring.
It can be prepared with feves that have been frozen fresh, but I would not recommend using dried beans.
This recipe should work fine with both American all purpose and French type 55 flour, as the quantity called for is slight in comparison to the other ingredients.
500 g fresh young feves
4 eggs
20 cl milk
10 cl heavy cream (liquid)
70 g freshly grated parmesean
2 T flour
1 small bouquet of basil
1/2 tsp salt
1/4 tsp grated nutmeg
fresh ground white pepper
Preheat your oven to 160 C / 320 F.
Blanche the feves a large pot of boiling salted water and refresh in cold water. Drain and reserve.
Combine the eggs, the milk and cream in a large bowl and beat until well combined.
Wash and dry the basil, remove the leaves from the stems and mince it finely.
Add the salt, the flour, the parmesean, the pepper, the grated nutmeg, and the freshly minced basil. Add the young feves.
Butter a clafoutis dish (noted in the recipe as 'un plat a clafoutis', but which a deep sided 10" square dish such as a corningwear would work, or a large loaf pan), give the batter a last mix, pour it into the pan, and put it in the pre-heated oven. Bake for approximately 35 minutes, until the top is golden brown and the center seems firm when you shake the pan.
Serve it hot or cold, with a simple roquette salad or with chicken, rabbit, or veal. Goes well with a good rose champagne.
Keywords: Main Dish, French, Appetizer, Hors d'oeuvre, Easy
( RG1243 )
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By Drew777
I'm a Brit. I'm also a closet Frenchman. To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none. The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another. They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier. Well all that's in the past now, but I still dream of my time in Paris when lunch was a tad short of 2-hours, little-known local bistros remained affordable until the day they were discovered by La Bible (Michelin Guide) and the students were revolting - this was the summer of '68, for heaven's sake. Someone should open bistro here in Bangkok with a table d'hote of Soupe a l'Oignon gratinee, Blanquette de Veau, a stinky Epoisses and Tarte Tatin to finsih with creme fraiche. Ah, it's back to lockdown and pad Thai.
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By KennethT
I was thinking of doing a food blog of my recent trip through parts of New Zealand's south island. Most of the food we had was nothing spectacular, but the experiences and various scenery we had over the trip were amazing. Is there any interest in this?
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By Melania
It's one o'clock on a warm summer's day in Florence, I'm on my way to get ingredients for lunch. The sun is high in the sky, the cobblestones are warm under my feet and the aroma of something delicious is in the air. My mind starts to drift to the onions, celery and tomatoes I need for my pasta sauce, oh and don't forget something sweet for dessert...this truly is la dolce vita.
My thoughts are soon interrupted by an unwelcome "chiuso" sign on the door of my new favorite deli. The blinds are closed and the friendly owners are nowhere in sight. The reality of having my favorite pasta dish for lunch was slipping further and further away.
What a nightmare! How can this be?
A local passing by must have noticed my frustration. "Signorina, è riposo. Tutto è chiuso!"
Of course! How could I forget about the sacred Italian siesta?
A siesta or riposo, as most Italians call it, is a time of rest. This time is usually around midday, or the hottest part of the day (very inconvenient if you're craving a bowl of pasta.) No one can really say where the tradition of the siesta originates, but many say it's all about food (no surprises there really).
For many Italian families the main meal of the day is lunch. This heavy meal in the middle of the day is attributed to the standard Mediterranean diet: A minuscule breakfast of a coffee and pastry , a heavy lunch and an evening meal around 10 o'clock. The logic is that after such a heavy meal one would surely be drowsy and need to rest, no one can work efficiently on a full stomach!
Post offices, car rentals, supermarkets and even coffee shops (in some smaller towns police stations too) all close their doors for a riposo. Everything comes to a standstill as every Italian goes home to kick of their shoes, enjoy a homemade lunch with family and bask in the Italian sunshine for three to four hours. This is serious business. One would not dare work for 8 hours straight. After their riposo most businesses open again around 4 o'clock and stay open till 7pm. Its the perfect balance between work and play and does wonders for your digestive system!
"Grazie!" I thanked her for the reminder. The midday sun started to become unbearable. The streets had cleared with only a few tourists braving the midday heat still around. I thought about the strawberries I bought from the market earlier that week. Strawberries for lunch on my shaded balcony and maybe a nap afterwards sounded like my perfect riposo. The pasta will have to wait till 4.
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