from the los angeles times
Clafouti
Total time: 1 hour, 15 minutes
Servings: 6 to 8
Note: From "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck.
Ingredients
1 1/4 cups milk
2/3 cup sugar, divided
3 eggs
1 Tbsp. vanilla extract
1/8 tsp. salt
1/2 cup flour
3 cups pitted cherries
Powdered sugar
1. Heat the oven to 350 degrees. Place the milk, one-third cup sugar, eggs, vanilla, salt and flour in the blender jar in that order. Cover and blend at top speed for 1 minute.
2. Pour a one-fourth-inch layer of batter in a lightly buttered, fireproof 7- to 8-cup baking dish or a 1 1/2-inch deep Pyrex pie plate. Set it over moderate heat until a film of batter has set in the bottom of the dish, about 1 to 2 minutes. Remove from heat.
3. Spread the cherries over the batter and sprinkle on the remaining sugar. Pour on the rest of the batter and smooth the surface with the back of a spoon.
4. Bake until puffed and brown and a knife inserted into the center comes out clean, about 1 hour. Sprinkle the top of the clafouti with powdered sugar just before bringing it to the table. (The clafouti need not be served hot, but it should still be warm. It will sink slightly as it cools.)
Each of 8 servings: 190 calories; 5 grams protein; 34 grams carbohydrates; 1 gram fiber; 4 grams fat; 2 grams saturated fat; 85 mg. cholesterol; 70 mg. sodium.
Chicken fricassee with spring vegetables
Total time: About 1 hour
Servings: 4
Note: You can have your butcher cut the chicken into 8 pieces (excluding the wings, which you can reserve for another use, such as making stock).
Ingredients
1 whole chicken, about 4 pounds
2 tsps. kosher salt
2 tsps. freshly ground black pepper
2 Tbsps. good-quality olive oil
2 medium leeks, white part only, halved lengthwise and cut crosswise into 1/4 -inch slices (about 1 cup)
1 medium fennel bulb, cut crosswise into 1/4 -inch slices
3 cloves green garlic, thinly sliced
1 large sprig fresh rosemary
8 small spring onions, whole with about 2 inches of greens
8 baby carrots (assorted colors), scrubbed and halved lengthwise
1 cup fava beans, shelled
1 cup sugar snap or English peas, shelled
1/4 cup fresh flat-leaf parsley, minced
1/2 cup plain Greek yogurt
1. Quarter the chicken, removing the wings and the back (you can reserve these for making stock) and keeping the bones intact. Cut the thighs from the legs and cut the breasts in half through the ribs; you will have eight pieces. Pat the chicken dry, then season with salt and pepper.
2. Heat the oil in a 6-quart heavy-bottom lidded casserole and brown the chicken pieces over medium-high heat, turning them over so that they brown evenly, about 15 minutes.
3. Remove and reserve the chicken. Pour off all but about 1 Tbsp. of excess oil from the pan. Add the leeks, fennel, garlic, rosemary and spring onions and sauté over medium heat for about 2 minutes.
4. Return the chicken to the pan, along with any accumulated juices, and add 2 1/2 cups of water. Bring to a boil, then reduce to a simmer and cover and cook until the chicken is done, about 20 minutes. Stir in the carrots during the last 15 minutes of cooking.
5. Meanwhile, bring a pot of salted water to a boil. Blanch the favas for 1 minute then cool in an ice bath. Drain and then peel. Set aside.
6. When the chicken is cooked, remove the pieces and keep warm. Discard the rosemary. Add the peas and simmer uncovered for about a minute over medium-low heat.
7. To finish, add the favas, half of the parsley and yogurt to the pan of vegetables and broth, stirring to combine. Check for seasoning. To serve, spoon two pieces of chicken into the middle of each soup plate, then ladle the vegetables and broth around the chicken. Top with the remaining fresh parsley.
Each serving: 640 calories; 60 grams protein; 25 grams carbohydrates; 7 grams fiber; 33 grams fat; 10 grams saturated fat; 213 mg. cholesterol; 800 mg. sodium.
Watercress and avocado salad with lemon-soy dressing
Total time: 20 minutes
Servings: 4 to 6
Ingredients
2 tablespoons olive oil
12 medium shiitake mushrooms, stemmed and sliced
2 teaspoons soy sauce, divided
About 1-1 1/2 tablespoons lemon juice
3 tablespoons hazelnut or walnut oil
Freshly ground pepper
2 bunches watercress, washed and dried, tough stems removed
1 large ripe avocado
4 small piquillo peppers, or 2 roasted red bell peppers, seeded and sliced
1/4 cup sliced almonds, toasted
1. Heat the olive oil in a medium skillet over medium-high heat. Add shiitakes and cook, stirring or shaking the pan constantly, until tender. Drizzle with 1 teaspoon soy sauce and continue cooking until almost crisp. Set aside.
2. In a small bowl, whisk together the remaining soy sauce with the lemon juice and pepper to taste. Add the hazelnut oil and whisk until emulsified. Taste and adjust the seasoning.
3. Place the watercress in a large salad bowl. Cut the avocado into quarters lengthwise, remove the pit and cut crosswise into thin slices. Slide the fruit off the skin into the bowl. Add the peppers and shiitakes and toss well. Add just enough dressing to coat and toss again. Divide the mixture among serving plates and sprinkle with almonds.
Each of 6 servings: 239 calories; 127 mg. sodium; 0 cholesterol; 21 grams fat; 3 grams saturated fat; 13 grams carbohydrates; 3 grams protein; 5 grams fiber.
Watercress and Stilton soup
Total time: 1 hour
Servings: 4 to 6
Note: Adapted from "In the Hands of a Chef" by Jody Adams and Ken Rivard (Morrow, 2002).
Ingredients
2 tablespoons butter
2 medium leeks, white parts only, washed well and thinly sliced
Coarse salt
Freshly ground white pepper
4 cups vegetable or chicken stock
2 baking potatoes, peeled, quartered
2 bunches watercress, washed, tough stems removed, coarsely chopped
1 cup half-and-half or whipping cream
2-3 ounces Stilton cheese, crumbled
A few sprigs watercress
Chopped toasted pecans, for garnish
1. Melt the butter in a heavy pot over medium heat. Add the leeks, season with salt and pepper and cook, stirring, until soft, 8 minutes. Add the stock and potatoes and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender, 25 to 30 minutes. Stir in the watercress and cook until wilted but bright green, 2 to 3 minutes.
2. Carefully transfer to a blender or food processor in batches and puree until smooth. Strain through a coarse sieve into a clean saucepan and bring to a gentle simmer.
3. Stir in half-and-half and cheese until the cheese is melted. Adjust the seasoning. Garnish with sprigs of watercress and pecans.
Each of 6 servings: 217 calories; 540 mg. sodium; 41 mg. cholesterol; 12 grams fat; 8 grams saturated fat; 19 grams carbohydrates; 7 grams protein; 2 grams fiber.
from food.realsimple.com
Watermelon salad with mint and crispy prosciutto
4 ounces thinly sliced prosciutto
3 pounds watermelon (including rind)
6 radishes, quartered
4 scallions, sliced
1/4 cup fresh mint, torn
1/4 cup salted peanuts, chopped
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
Kosher salt and pepper
Heat oven to 400° F.
Arrange the prosciutto in a single layer on a baking sheet. Bake until crisp, 8 to 10 minutes.
Trim and discard the rind from the watermelon. Cut the flesh into 1/4-inch-thick triangles. Place the watermelon in serving dishes and sprinkle with the radishes, scallions, mint, and peanuts. Drizzle with the lime juice and oil. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Break the prosciutto into pieces and sprinkle over the salad before serving.
Yield: Makes 4 servings
Each Serving: CALORIES 219(49% from fat); FAT 12g (sat 3g); SUGAR 12g; PROTEIN 12g; CHOLESTEROL 22mg; SODIUM 947mg; FIBER 2g; CARBOHYDRATE 18g