Tuesday, May 23, 2006
Perfect Dish for Breakfast, Lunch or Dinner
Want a dish that's perfect for any meal, it's easy to prepare with on-hand ingredients and everyone will like? Try savory calfoutis. This one is made with cherry tomatoes and basil, recipe courtesy of Nosheteria. This is nothing more than a dessert clafouti minus the sugar. Dairy, eggs, seasonings, a bit of flour for structure, herbs and tomatoes. Easy, huh? By rights, this recipe should have been enough for four, but Eddie and I scarfed it up. Very light and appropriate for a light dinner or outside brunch. Salad on the side and good wine or champagne would complete the meal. Going with the simple theme, fresh fruit as is or macerated in liquer-spiked sugar is a nice complement. Having reformatted the memory card on our camera, I accidentally deleted the photo of the finished product, but take my word for it: It was good! Here's the recipe.
Cherry Tomato and Basil Clafoutis
butter for greasing
1 pound cherry tomatoes
2 tablespoons flour
3/4 cup creme fraiche, sour cream, or plain yogurt
4 tablespoons milk
handful of roughly torn, fresh basil
1/2 cup parmesan cheese, grated
salt and pepper
Preheat oven to 375 degrees. Lightly grease a 9 inch pie plate with butter. Beat the eggs in a large bowl, then beat in the flour. Add the yogurt and milk, beating until smooth. Stir in the basil and all but 2 tablespoons of the parmesan cheese.
Spread the tomatoes, evenly over the bottom of the pie plate. Pour the batter over the tomatoes and sprinkle with the remaining cheese. Season with salt and pepper.
Bake for 30-35 minutes, until top is golden brown, and tomato juices are bubbling. Remove from the oven and allow to cool for 10 minutes before serving.