Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen (47 page)
Read Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen Online
Authors: Mollie Katzen
Tags: #Food
Makes 6 servings
P
ronounced “cla-foo-TEE,” from a word meaning “to fill” in a regional French dialect, this easy farm-style French dessert is a cross between a cake and a jumbo fruit pancake or a filled popover, studded with black cherries. You just beat together a quick crêpe-like batter and pour everything right into the pan. You make it with frozen pitted cherries, which require no work other than opening the bag—not even defrosting. If nice fresh cherries are in season, use them instead of the frozen ones, but you’ll need to pit them (cherry pitting gadgets are available in some kitchen supply stores). It’s fun to bring the whole pan to the table straight from the oven so your guests can admire this beautiful, dramatic-looking dish.
2 tablespoons butter
1½ cups pitted black cherries (frozen/not defrosted, or fresh)
1 1/3 cups plus 1 tablespoon unbleached all-purpose flour
1½ cups milk
3 tablespoons sugar
4 large eggs
1 teaspoon pure vanilla extract
¼ teaspoon salt
1.
Adjust the oven rack to the center position and preheat the oven to 350°F. Put the butter in a 9-by 13-inch baking pan, and place the pan in the preheating oven for a minute or so to melt the butter, keeping an eye on it so it doesn’t burn. Remove the pan from the oven, and carefully tilt it in all directions to let the butter coat the bottom and the corners. Set it aside.
2.
In a small bowl, toss together the cherries and the 1 tablespoon flour, and let this sit for a few minutes while you prepare the batter.
3.
Pour the milk into a blender or a food processor fitted with the steel blade. (Or just pour it into a large bowl.) Add the sugar, eggs, vanilla, and salt, and blend (or whisk) until smooth. Sprinkle in the remaining 11/3 cups flour and process (or whisk) just until the flour is incorporated. (You may need to stop and scrape the sides with a rubber spatula to get all the flour mixed in.) There will be some lumps, and that is fine.
4.
Pour the batter into the prepared pan, and then scatter the coated fruit randomly but evenly over the batter.
5.
Bake for 30 to 35 minutes, or until puffed and lightly browned around the edges. Serve hot or warm, cut into large squares.
FRUITY CLAFOUTIS
Even though a clafoutis is traditionally made with black cherries, you can use various other fruit, singly or in combination. Just keep the total amount to about 1½ cups. Try offsetting the sweetness of the cherries with some tart raspberries or blackberries, or substitute other types of stone fruit—fresh peaches, apricots, and/or plums, pitted and sliced. In some parts of France, clafoutis is made with grapes or red currants, which are also delicious. In the winter, use frozen unsweetened fruit, adding it to the batter without defrosting it first. You can also use canned fruit (packed in water, not syrup), if you drain it very well first. One more option: Clafoutis can also be made with dried fruit that has been “plumped” by soaking it for an hour or more in fruit juice and/or a fruity liqueur. If using larger pieces of dried fruit, slice them first.
GET CREATIVE
- This looks especially beautiful topped with a dusting of powdered sugar, shaken on through a small strainer.
- Serve with vanilla ice cream or frozen yogurt.
- Sprinkle some toasted sliced almonds over each serving as a garnish.
- Vary the fruit (see “Fruity Clafoutis,” opposite.)
Note: Entries in this index, carried over verbatim from the print edition of this title, are unlikely to correspond to the pagination of any given e-book reader. However, entries in this index, and other terms, may be easily located by using the search feature of your e-book reader.
A
Almond(s)
-Apple-Cherry Basmati Pilaf, Acorn Squash Stuffed with, 97–99
Farfalle with Roasted Garlic, Nuts, and Raisins, 88–89
Seriously Good Green Beans Amandine, 202–3
Appetizers.
See
Party snacks
Apple(s)
-Almond-Cherry Basmati Pilaf, Acorn Squash Stuffed with, 97–99
Crisp, 254–55
Original-ish Waldorf Salad, 52–53
and Roasted Butternut Squash Soup, 26–28
Apricots
Bacon-Wrapped Fruit Bites, 232–33
Baked Cut-Up Chicken with Fruit, 151–53
Artichoke(s)
Goat Cheese, Tomato, and Red Onion Focaccia, 106–7
Greek-Style Stuffed Eggplant, 116–17
Hearts, Tuna, and White Beans, Pasta with, 90–91
Arugula and Chickpeas, Pasta Shells with, 86–87
Asparagus
buying and storing, 197
Classic, 196–97
and Onions, Roasted, Rigatoni al Forno with, 80–81
trimming tough ends, 197
Avocados
buying and storing, 225
Guacamole, 224–25
removing pit from, 225
ripening, 225
B
Bacon
cooking methods, 233
Spaghetti alla Carbonara, 78–79
-Wrapped Fruit Bites, 232–33
Balsamic-Honey Dressing, Creamy, 36
Balsamic Strawberries, 241
Banana Bread, Buttermilk, 252–53
Basil
Pesto, 220
and Tomatoes, Fresh Mozzarella Balls with (Bocconcini Skewers), 223
-Tomato Soup, Creamy, with Parmesan Fricos, 11–12
Bean(s)
Black, Burgers, 138–39
Black, Soup, Cuban, 14–15
Chickpea and Mango Curry, 118–19
Green, Amandine, Seriously Good, 202–3
Hummus, 226–27
North African Red Lentil Soup, 24–25
Pasta Shells with Chickpeas and Arugula, 86–87
Taco Salad with Cumin-Lime-Cilantro
Dressing, 58–60
Three-, Salad, All-American, 38–39
Vegetarian Chili with Homemade Cornbread, 100–101
White, Tuna, and Artichoke Hearts, Pasta with, 90–91
Beef
Bolognese Sauce, 68
brisket, about, 175
buying, 146–47
Excellent Homemade Hamburgers, 127–29
Grandma Betty’s Brisket, 173–75
grass-fed, about, 146
internal cooking temperatures, 150
Meatballs, 71
Steak Fajitas, 176–78
Stew, Old-Fashioned, 170–72
Stir-Fried Broccoli Beef, 168–69
USDA grading of, 147
Bocconcini Skewers (Fresh Mozzarella Balls with Basil and Tomatoes), 223
Bolognese Sauce, 68
Breadcrumbs
Japanese (panko), about, 163
Toasted, 81
Breads
Artichoke, Goat Cheese, Tomato, and Red
Onion Focaccia, 106–7
Buttermilk Banana, 252–53
Cheese-Topped Croutons, 9–10
Cornbread, 101–2
Crostini, Any Style (Little Italian Toasts), 221–22
Broccoli
Absolutely the Best, 198–99
–Cheddar Cheese Calzones, 108–9
chopping, xvii and Pesto, Penne with, 84–85
and Spinach Soup, Cream of, 22–23
Stir-Fried Broccoli Beef, 168–69
Thai Green Curry with Coconut Milk, Vegetables, and Tofu, 120–21
Vegetable-Tofu Stir-Fry with Orange-Ginger Glaze, 122–24
Brownies, Intensely Chocolate, 246–47
Brussels Sprouts, Braised, in Mustard Sauce, 210–11
Bulgur, 182–83
Burgers Black Bean, 138–39
cooking equipment for, 126
cooking tips, 126, 129
Excellent Homemade Hamburgers, 127–29
Faux, Portobello, 140–41
Salmon, 132–33
Spice-Crusted Tofu Cutlets, 142–43
Tuna, 134–35
Turkey, 130–31
Very Crisp Panko-Coated Eggplant Cutlets, 136–37
Buttermilk
Banana Bread, 252–53
for salad dressings, 31
C
Cabbage Chinese
Chicken Salad with Soy-Ginger-Sesame Vinaigrette, 54–55
Mostly Classic Cole Slaw, 42–43
Caesar Salad with Its Own From-Scratch Dressing, 44–45
Cajun-Spiced Nuts, Slightly Sweet, 230–31
Calzones, Broccoli–Cheddar Cheese, 108–9
Carrots
Delightfully Spiced, 204–5
Old-Fashioned Beef Stew, 170–72
slicing and chopping, xviii
Vegetable-Tofu Stir-Fry with Orange-Ginger Glaze, 122–24
Cauliflower
Deeply Roasted, 200–201
Thai Green Curry with Coconut Milk, Vegetables, and Tofu, 120–21
Vegetable-Tofu Stir-Fry with Orange-Ginger Glaze, 122–24
Cheddar Cheese
Baked Stuffed Potatoes, 114–15
–Broccoli Calzones, 108–9
Genuine Homemade Mac & Cheese, 74–75
White, Mashed Potato Soup, 18–19
Cheese
Baked Stuffed Potatoes, 114–15
Bocconcini Skewers (Fresh Mozzarella Balls with Basil and Tomatoes), 223
Caesar Salad with Its Own From-Scratch Dressing, 44–45
Cheddar, –Broccoli Calzones, 108–9
Cheesecake Bars, 248–49
Goat, Artichoke, Tomato, and Red Onion
Focaccia, 106–7
Goat, Hazelnuts, and Golden Raisins, Wilted Spinach Salad with, 56–57
Greek Salad with Oregano-Laced
Vinaigrette, 46–47
Greek-Style Stuffed Eggplant, 116–17
Green Pea and Feta Quiche, 110–11
Luxurious Bleu Cheese Dressing, 51
Mac &, Genuine Homemade, 74–75
Parmesan Fricos, 12–13
Pasta Shells with Chickpeas and Arugula, 86–87
Quick and Easy Spinach Lasagna, 72–73
Taco Salad with Cumin-Lime-Cilantro Dressing, 58–60
-Topped Croutons, 9–10
White Cheddar Mashed Potato Soup, 18–19
Cherry
Apple-Almond Basmati Pilaf, Acorn Squash Stuffed with, 97–99
Clafoutis, 256–57
Chicken
Baked Cut-Up, with Fruit, 151–53
Breasts, Boneless, Pan-Grilled, 154–55
cut-up, buying, 153
giblets, cooking, 153
internal cooking temperatures, 150
Noodle Soup, Homemade, 6–7
Roast, Simplest (and Best), 156–57
Salad, Chinese, with Soy-Ginger-Sesame Vinaigrette, 54–55
Thighs, Teriyaki, 158–59
Chickpea(s)
All-American Three-Bean Salad, 38–39
and Arugula, Pasta Shells with, 86–87
Hummus, 226–27
and Mango Curry, 118–19
Chiles de árbol, about, 229
Chili, Vegetarian, with Homemade Cornbread, 100–101
Chinese Chicken Salad with Soy-Ginger-Sesame Vinaigrette, 54–55
Chinese-Style Peanut Noodles, 92–93
Chocolate
–Chocolate Chip Mint Cookies, 244–45
Hot Fudge Sundaes, 239–40
Intensely Chocolate Brownies, 246–47
–Peanut Butter Crunchy Things, 242–43
Chowder, Corn, 16–17
Cilantro
chopping, xx
-Cumin-Lime Dressing, 59
Clafoutis
Cherry, 256–57
Fruity, 257
Clam(s)
buying and storing, 77
Sauce, Linguine with, 76–77
washing, 77
Coconut Milk, Vegetables, and Tofu, Thai Green Curry with, 120–21
Cole Slaw, Mostly Classic, 42–43
Cookies and bars
Cheesecake Bars, 248–49
Chocolate–Chocolate Chip Mint Cookies, 244–45
Intensely Chocolate Brownies, 246–47
Cooking fundamentals
getting started, x
kitchen equipment, x–xv
specialty foods, xv–xvi
vegetable chopping guide, xvi–xx
Cornbread, 101–2
Corn Chowder, 16–17
Cornmeal
Cornbread, 101–2
Creamy Polenta, 105
Couscous, 182–83
Crostini, Any Style (Little Italian Toasts), 221–22
Croutons, Cheese-Topped, 9–10
Cuban Black Bean Soup, 14–15
Cumin-Lime-Cilantro Dressing, 59
Curry
Chickpea and Mango, 118–19
Thai Green, with Coconut Milk, Vegetables, and Tofu, 120–21
Cutlets
Eggplant, Very Crisp Panko-Coated, 136–37
Tofu, Spice-Crusted, 142–43
D
Desserts
Apple Crisp, 254–55
Balsamic Strawberries, 241
Buttermilk Banana Bread, 252–53
Cheesecake Bars, 248–49
Cherry Clafoutis, 256–57
Chocolate–Chocolate Chip Mint Cookies, 244–45
Chocolate–Peanut Butter Crunchy Things, 242–43
Gingery Gingerbread, 250–51
Hot Fudge Sundaes, 239–40
Intensely Chocolate Brownies, 246–47
Dips and spreads
Guacamole, 224–25
Hummus, 226–27
Pesto, 220
E
Eggplant
Cutlets, Very Crisp Panko-Coated, 136–37
Stuffed, Greek-Style, 116–17
Eggs
hard-boiled, preparing, 34
Spaghetti alla Carbonara, 78–79
Entrées (chicken, fish, and meat)
Baked Cut-Up Chicken with Fruit, 151–53
Crispy Pan-Fried Fish Fillets, 162–63
Grandma Betty’s Brisket, 173–75
Old-Fashioned Beef Stew, 170–72
Pan-Grilled Boneless Chicken Breasts, 154–55
Pan-Seared Garlic Prawns, 164–65
Peperoni e Salsiccia (Italian-Style Peppers and Sausages), 166–67
Poached Salmon, 160–61
Simplest (and Best) Roast Chicken, 156–57
Steak Fajitas, 176–78
Stir-Fried Broccoli Beef, 168–69
Teriyaki Chicken Thighs, 158–59
Entrées (vegetarian)
Acorn Squash Stuffed with Apple-Almond-
Cherry Basmati Pilaf, 97–99
Artichoke, Goat Cheese, Tomato, and Red Onion Focaccia, 106–7
Baked Stuffed Potatoes, 114–15
Broccoli–Cheddar Cheese Calzones, 108–9
Chickpea and Mango Curry, 118–19
Greek-Style Stuffed Eggplant, 116–17
Green Pea and Feta Quiche, 110–11
Mushroom Popover Pie, 112–13
Mushroom-Zucchini Ragout over Creamy Polenta, 103–4
Thai Green Curry with Coconut Milk, Vegetables, and Tofu, 120–21
Vegetable-Tofu Stir-Fry with Orange-Ginger Glaze, 122–24
Vegetarian Chili with Homemade Cornbread, 100–101
Equipment, x–xv
bowls and colanders, xii
cookie sheets, 245
cutting boards, xi
knives, xi
measuring tools, xiv
pots and pans, xi–xii
storage supplies, xiv–xv
tools and gadgets, xii–xiv
F
Fajitas, Steak, 176–78
Fajita-Style Peppers and Onions, 206–7
Farfalle with Roasted Garlic, Nuts, and Raisins, 88–89
Feta
Greek Salad with Oregano-Laced Vinaigrette, 46–47
Greek-Style Stuffed Eggplant, 116–17
and Green Pea Quiche, 110–11
Fish
buying, 147
cooking, 148–49
Fillets, Crispy Pan-Fried, 162–63
internal cooking temperatures, 150
menu accompaniments, 148
Pasta with Tuna, White Beans, and Artichoke Hearts, 90–91
Poached Salmon, 160–61
raw, handling, 148
Salmon Burgers, 132–33
storing, 147–48
Tuna Burgers, 134–35
Focaccia, Artichoke, Goat Cheese, Tomato, and Red Onion, 106–7
Fruit.
See also specific fruits
adding to salads, 33