I have a problem. When fruit is on sale, I buy it. It doesn’t matter if I am going out of town soon, or if I already have fruit at home, or even if I know my husband doesn’t like said fruit. There is something intrinsically Californian about having great access to amazing fruit, and I take full advantage of the privilege.
And that’s how I came to be in possession of 3 lbs of blueberries on the brink of being inedible. What’s a girl to do? There are only so many blueberry pancakes a girl can eat!
Solution? Blueberry Clafoutis.
This tasty dish is incredibly simple to prepare and assemble, just one mixing bowl and a pie pan. Top with some freshly whipped cream and voilá, a creamy, fruity sweet treat.
Lemon Blueberry Buttermilk Clafoutis
Serves 8. Recipe inspired by Yahoo! Food
- 1 tbsp Butter
- 1 tbsp Sugar
- 1 – 2 cups Blueberries
- ½ cup Sugar
- 3 Eggs
- 1 ¼ cups Buttermilk
- ⅓ cup Almond Flour
- 2 tbsp All Purpose Flour
- 1 tsp Vanilla Extract
- 1 tsp Lemon Extract
- ¼ tsp Sea Salt
- Powdered Sugar for dusting
- Preheat the oven to 375.
- Grease a glass pie pan with the butter, then sprinkle generously with 1 tbsp of sugar. Arrange the blueberries in a single layer in the pie pan.
- In a large mixing bowl whisk the half cup of sugar, eggs, buttermilk, flours, extracts, and salt until completely smooth.
- Gently pour the custard evenly over the blueberries. Bake for 50-55 minutes until set in the center and a tester comes out clean.
- Allow to cool, then sift powdered sugar over the clafoutis. Serve.
It’s hard to know how to help someone that isn’t feeling well. There are the obvious things like making sure they get rest, are fed and watered, and helping around the house. But then there are all those hours where they are just sleeping, looking a little pathetic, and you’re just trying not to make too much noise. I make a mean chicken noodle soup, the kind the stares a cold in the face and kicks it in the shins. But when I need a power punch, I like to turn to Avgolemono. Why? The extra protein.
Avgolemono, literally “egg and lemon,” is a Greek soup that I have found has as many variations as there are Greek mothers in the world. You could use Orzo or Rice. You could start with an entire chicken, or skip the chicken entirely and just use broth. Celery seems entirely optional. Some separate the egg whites from the yolks and whip into soft peaks before adding to the soup. Each of these special touches alter the recipe for personal taste, and are perfectly acceptable. This version is a little faster to make, but in no way lacking in flavor. It’s great for a weeknight meal and can be on the table in under an hour…just what you need when you feel the first signs of cold coming on.
Avgolemono: Greek Chicken, Egg & Lemon Soup
- Olive Oil
- 1 Celery stalk, diced
- ¼ Yellow Onion, diced
- 1 large, uncooked Chicken Breast, cubed
- 3 cups Chicken Broth
- 2 cups cooked Rice or cooked Orzo
- 2 Eggs
- 1 Lemon
- Optional: Parsley, chopped
- Salt to taste
- Heat a small amount of olive oil in a large pot and sauté the onions and celery until soft and the onions are translucent, about 5 minutes.
- Add the chicken and cook until no longer pink, stirring often.
- Add the rice, and enough broth to generously cover the chicken, rice and veggies. Let simmer for 10 minutes, then taste for salt.
- While the soup is simmering, aggressively beat the eggs. Slowly add the juice from the lemon to the eggs, whisking constantly.
- Temper the lemon egg mixture with the broth:
With one hand vigorously whisk the egg mixture. With the other hand, very slowly ladle broth into the eggs. This will keep your eggs from cooking too quickly and turning into scrambled eggs. Do this with 2 – 3 ladles of broth.
- Remove the soup from heat. Slowly whisk the egg mixture into the soup. Serve immediately, garnish with parsley.
I originally saw this recipe in a magazine at a hair salon. It looked fantastic, but I failed at remembering either the recipe or magazine name so I spent hours scouring the interwebs for it. I never found it.
The recipe below is based on a combination of many that I encountered. You can pretty much put anything in the packets, throw them on the grill or in the oven and they will come out perfectly. I have made this while camping with chicken and root veggies while camping for a heartier combo, with steak, mushrooms and onions for a manly meal, and here with salmon. You can cook on a grill, in a fire pit, in the oven or even on a grill pan on the stove top. Basically pick:
- 1 Protein
- 2 – 5 chopped Veggies
- 1 Seasoning Salt (those premixed seasonings at the grocery store like “Garlic & Herb” or “Southwest Blend”)
I have toyed with several combinations, but this might be my favorite. It is the perfect early summer meal, combining bright veggies and fresh flavors. The photos are from a baked version, though I do prefer to put these directly on coals.
The best part? Once everything is chopped the recipe take minutes to assemble, and can be on the table in under 30. Also, cleaning is a cinch! Just toss the foil and you’re done, no messy pots.
Lemon Pepper Salmon Packets
- 4 Salmon Fillets, 4 – 6 oz each
- 1 Yellow Pepper, sliced into rings
- 1 Red Pepper, sliced into rings
- 1 Yellow Onion, sliced into rings
- 1 Lemon, sliced into rings
- Lemon Pepper Seasoning
- Sea Salt
- Spray Oil (I used olive oil in a mister)
- Optional: Prepared Pasta, Rice, Potatoes or other starch
- If cooking on a charcoal grill, get the coals ready a bit in advance. If baking, preheat the oven to 400 degrees.
- Cut 4 long pieces of foil, about one and a half times the width of the box.
- To assemble the packets layer the ingredients approximately as follows:
- Spray the foil with oil
- Sprinkle a little sea salt on the foil
- Place the salmon, skin side down on the foil
- Sprinkle the salmon generously with the lemon pepper seasoning and a little more sea salt
- Top with lemons, onions and peppers in order.
- Bring the edges to the center, and roll down to enclose.
- If grilling: Throw the packets directly onto the coals or on the grill. Cook for 5-20 minutes depending on the temperature of the coals until the salmon is just cooked through. Check the packets once or twice, and rotate if necessary.
- If baking: Place the foil packets on a large, heavy baking sheet. Bake in the center rack for 20 – 25 minutes until the salmon is just cooked through.
- To assemble plates, place selected carbohydrate on plates and arrange veggies and fish with tongs. Drizzle juices from the packets over the dish, especially if your starch is unseasoned.