My summer so far
July 16, 2010 § Leave a Comment
I feel as though I have been absent for a very long time. Like the days have gotten ahead of me and it’s somehow 1 a.m. and I’m not home yet but it feels like I just left the house for work. The recipes have gotten ahead of me, the bookmarked ones have been adding up and the ones I have made have been disappearing before I have a chance to think about them. There were the molten chocolate cakes (baked in my new cake pans) that we made one night in about twenty minutes, which disappeared just as quickly. The blueberry crumb bars, of which I cut a small sliver to save — gone by the time I got home from work.
But despite these disappearances, I have been learning quite a bit about food. We made risotto, using the entire box of rice, quickly realizing just how much rice an entire box of rice is. We pan-fried risotto balls, stuffed with fresh mozzarella and breaded, the next night for dinner. Perhaps a better day of cooking was when we had tomato-mozzarella tart for dinner and plum clafoutis for dessert. The plum clafoutis was easy to pull together, the crepe-like batter is simply poured over cut plum slices, skins on and everything.
From Gourmet Magazine
1 lb black or red plums, pitted and cut into eighths
2 tablespoons Armagnac or other brandy
1/2 cup plus 1 Tbsp sugar, divided
4 large eggs
1 cup whole milk
3 tablespoons unsalted butter, melted and cooled
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
Confectioners sugar for dusting
Preheat oven to 400ºF with rack in middle. Butter a 2-qt shallow baking dish.
Toss plums with Armagnac and 1 Tbsp sugar in a bowl and let macerate 15 minutes. Transfer plums to baking dish with a slotted spoon and pour juices into a blender. Add eggs to blender with milk, butter, flour, salt, extracts, and remaining 1/2 cup sugar and blend just until combined. Pour over plums.
Bake until puffed and just set in center, about 35 minutes. Cool 15 minutes, then dust with confectioners sugar.
…we excursioned to the fish market by the waterfront and bought live lobsters and soft-shell crabs…then looked up how to cook them. The lobsters sat on our kitchen floor for a bit while we boiled them one by one in the small pot and fried the battered crabs until brown and crispy. I made a honey cornbread to go along with the seafood and one of the boys grilled fresh clams in the backyard.
About two weeks later, I headed over to the Eastern Market after work (which I hear is better on weekends) and bought crushed-chili hummus, stuffed grape leaves and chocolate cream ravioli, which didn’t totally win my heart. Perhaps it was the disconcerting idea of chocolate pasta, but I ate it feeling like it was all a bit strange. We’ve spent Friday evenings at the jazz concerts in the Sculpture Garden on the mall, dining on crusty bread, hummus, guacamole and sangria. And late weekend nights at Five Guys.