Fig Clafoutis - Clafoutis aux Figues

As the long hot summer seques into autumn, I'm still favoring easy but elegant recipes that will get me out of the hot kitchen as quickly as possible. Summer's cherries have been replaced in my affections by black mission figs.

Got in a supply today and thought of making a Fig and Frangipane Galette or a Fig Upside-Down Cake, but they both seemed like too much work on a hot day, so I went with that northern French classic we love, clafoutis (pronounced cla-foo-TEE). 

It's shocking to me the number of people who make a funny little face whenever figs are mentioned and claim to not like them, even though most of them have never tasted one. The flavor is like nothing else, sort of jammy, fruity, earthy. Though it looks "seedy," the interior is soft.

And they're such lookers! Beautiful inside and out. The velvety purple skin of the black mission fig is edible, so don't even think of peeling it. And the flesh comes in such beautiful shades of pink. The fig is actually an inverted flower, so it's no wonder it's so photogenic.

Are you a fan of figs?

Fig Clafoutis - Clafoutis aux Figues

(Makes 8 servings)

1/2 tablespoon unsalted butter, softened

1 tablespoon unsalted butter
3/4 pound (12 ounces/340 grams) fresh figs, halved lengthwise (quartered, if large)
1/2 cup (3.5 ounces/99 grams) sugar, divided
1/4 teaspoon cardamom or ginger, optional
3 large eggs

1 tablespoon brandy
1 teaspoon vanilla extract
1 teaspoon finely grated fresh orange zest
1/8 teaspoon salt
1/2 dip-and-sweep cup (2.5 ounces/71 grams) unbleached all-purpose flour
1 1/4 cups (10 fluid ounces/296 ml) milk
Garnish: powdered sugar

1 Preheat oven to 350F/180C/Gas4. Butter a Pyrex Easy Grab 9.5-Inch Deep Dish Pie Plate, not the standard 9-inch pie plate, with the 1/2 tablespoon softened butter. In a small dish, melt the tablespoon of butter and leave to cool slightly.

2 Place the halved (or quartered, as mine were) figs cut side up in prepared dish in a single layer. Stir together 1/8 cup sugar and cardamom; sprinkle evenly over the fruit.

3 In a 1-quart glass measure, whisk together the eggs, all but 1 tablespoon of the remaining sugar (save it to sprinkle on top), melted butter, brandy, vanilla extract, orange zest and salt. Whisk in the flour and then the milk, adding it gradually at first, to make a smooth batter. If it’s not as smooth as it should be, you can hit it with an immersion blender. Don’t drag out your blender for this one; a whisk will get the job done.

4 Pour the batter over the fruit. Sprinkle on the reserved tablespoon of sugar. Bake for about 45 minutes, until puffed and golden and browning around the edges and pulling away from the edges of the pan. Then it falls; that is perfectly normal.

5 Let stand 10 to 20 minutes before serving warm. Add a dusting of powdered sugar, if you like, just before serving. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

Chewy Pecan Bars - Pecan Blondies

Chewy Pecan Bars (or Pecan Blondies) are my favorite bars. I make great Brownies, or so I'm told, but I'm not a chocolate fan myself. And these have half the sugar of brownies, just 2 teaspoons per 2-inch square! With this quantity of nuts and no sugary add-ins, they're practically health food!

Of course, you can add in whatever you like; I don't judge. And you can bake these in a 13x9x2-inch pan, even though I use a 13x9x1-inch quarter sheet pan. I have multiples of this pan because it is such a kitchen workhorse. If you haven't tried one, go ahead and order two. You're going to want more.

Couldn't resist doing a quick watercolor sketch of a little

squirrel heading out to gather nuts.

My friend Julia named her Miss Emily Squirrel.

These bars are quick and easy to make, fairly healthy, and very "packable," perfect for the lunchbox or tucked into your purse for a snack. What's your favorite portable snack?

Please Pin it and share it!

Chewy Pecan Bars - Pecan Blondies

(Makes 24 2-inch squares)

1 1/2 cups (6 ounces/170 grams) coarsely chopped pecans

1/2 cup (1.75 ounces/50 grams) old-fashioned rolled oats
1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1 1/2 teaspoons non-GMO baking powder
1/2 teaspoon salt (3/4 teaspoon, if you like that salty kick)
1 1/2 sticks (6 ounces/170 grams) unsalted butter, melted
1 firmly packed cup (7 ounces/198 grams) dark brown sugar
4 large eggs

2 teaspoons vanilla extract 

1 In dry skillet over medium heat, toast the chopped pecans and oats until lightly browned and fragrant. Set aside to cool.

2 Preheat oven to 350F/180C/Gas4. Grease, or line with baking parchment paper, a 13x9x1-inch quarter sheet pan. I like to line it with parchment with a bit of an overhang so I can lift it out of the pan for cutting. In small bowl, whisk together flour, baking powder and salt to "sift."

3 In 2- to 3-quart saucepan, melt butter and stir in brown sugar. Then stir in eggs and vanilla extract, mixing well to combine. 

4 Stir in flour mixture, nuts and oats. Spread batter evenly in prepared pan. Bake about 25 to 30 minutes, until golden and pulling away from the sides of the pan. As with brownies, you want to avoid overbaking. Cool completely and cut into 24 bars. Store in airtight container at room temperature for up to 3 days.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Shortbread Petticoat Tails - Masters by Adagio Teas Giveaway

Classic Shortbread Petticoat Tails pair soooo beautifully with tea that I chose to include the recipe in this post along with my Masters by Adagio Teas review and giveaway. 

With just four always-on-hand ingredients, it is an easy recipe to make, elegant in its simplicity. It follows the traditional formula: 1 part sugar, 2 parts butter, 3 parts flour (by weight). The measures given, for those who prefer to measure, are just tidier approximations of the weights.

It was such a pleasure to kick off the month of September trying five new single-origin black teas from Masters by Adagio Teas. Such teas, with the focus on quality and terroir, are very popular with those who do Gongfu-style brewing (multiple short infusions), but I'm a dyed-in-the-wool British-style tea drinker and that's how I brewed these teas.

I brewed each of the teas in the lidded infuser mug that is part of this giveaway. I found that 1 tablespoon (3 to 4 grams) of tea leaves worked well in each case.

Though my personal preference in Darjeelings is the later harvests, the Balasun First Flush tea is quite special and so delicate as to be perhaps the perfect introduction to black tea for green tea drinkers. 

The third Masters tea I tried, Tongmu Jim Jun Mei, was my clear favorite until I tried the Jin Kong Que (Golden Peacock). My first whiff of the large, golden leaves and buds, revealed hints of cocoa along with a certain roasted toastiness, for lack of a better descriptor. The beautiful honey-colored brew was very smooth and flavorful.

I hope you'll try both the tea and the shortbread and, if you are in the US or Canada, enter the giveaway below. One very happy tea drinker (or tea gifter!) is going to win a Kawa Mug and Infuser and $75 gift certificate redeemable in the Masters by Adagio Teas online tea shop.

If you win the drawing, what kind of teas will you order? What color mug?

Please Pin it and share it!

Classic Shortbread Petticoat Tails

Whatever flavorings one might add, the predominant flavor of good shortbread must be butter. And I do mean butter; margarine will not do. This barely sweet treat has less than 3/4 teaspoon of sugar per biscuit (that's British English for "cookie").

(Makes 16 plus 1 round)

1 1/8 dip-and-sweep cup (5.625 ounces/159 grams) unbleached all-purpose flour

1 stick (4 ounces/113 grams) unsalted butter, room temperature
1/4 cup (1.75 ounces/50 grams) sugar
1/4 teaspoon salt

1 Put a round of baking parchment paper in the bottom of a 9-inch/23 cm removable bottom tart tin set on a baking sheet. In smallish bowl, whisk flour vigorously for a minute to "sift" it.

2 In medium mixing bowl, with hand mixer or wooden spoon, cream softened butter. Add sugar and salt. Cream together thoroughly.

3 Add flour to creamed mixture. If using electric hand mixer, mix in flour just until combined. When thoroughly combined (it will be a bit crumbly, so knead it in the bowl with one hand), scrape into parchment-lined removable bottom tart tin, press into an even layer, cover and chill for about 30 minutes.

Note: You can use the smooth bottom of a cake tin to make the dough very even, then use your fingers to push the dough into the scallops of the tart tin. 

4 With a 2- to 2.25-inch round cookie cutter, cut a circle in the very center of the dough; then cut into 16 slices. Prick all over with a skewer. Pop the dough back in the fridge for another 15 minutes while you preheat oven to 300F/150C/Gas2.

5 Bake for about 45 minutes until firm and lightly golden (not browned). Recut the slices. Leave in tin and cool completely on wire rack. Store for up to 2 weeks in airtight tin.

Masters by Adagio Teas Giveaway

Adagio Teas will send winner: a Kawa mug and infuser (choice of 4 colors) and a $75 gift certificate redeemable in the Masters by Adagio Teas online tea shop.

This giveaway is open to Canadian and US residents (Sorry, international friends!) 18 years of age or older. Leave a comment below (one entry per person). Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday September 11.

Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday September 12. If I don't hear back from the winner of the random drawing by noon Eastern time Sunday September 15, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline). 

Disclosure: Adagio Teas provided product for review purposes and for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Fresh Tomato Pasta

My two tomato plants that grew so huge that I call them tomato trees are still giving me more tomatoes than I know what to do with. But I kinda do know what to do with them because I never tire of this fresh tomato pasta or my Tomato Galette or Tomato Tart.

Watercolor sketch of my biggest gardening success ever.

These cherry, or grape, tomatoes just keep on coming.

I've made this with fresh herbs when I have them, but have written it down for you with dried herbs because everyone always has those. My herbs, planted near the tomatoes like always, were soon completely obliterated by these two giant tomato plants, so I've been using dried.

This is so quick and simple, you might find yourself making it a lot! Just toast a few slices of Sourdough Artisan Bread, pour the wine and call it Dinner! 

Please Pin it and share it! 

Fresh Tomato Pasta

(Makes 2 to 3 servings)

4 tablespoons (2 fluid ounces/59 ml) extra virgin olive oil

1/4 cup chopped yellow onion
2 cups halved cherry or grape tomatoes
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon red wine vinegar
1/2 teaspoon basil
1/2 teaspoon oregano
1/16 to 1/8 teaspoon crushed red pepper flakes
1/2 pound (8 ounces/227 grams) mini penne pasta, cooked and drained
2 to 4 tablespoons grated parmesan

Garnish: fresh basil or flat-leaf parsley

1 Boil the water for the pasta. I boil about a quart of water with 1/2 teaspoon of salt in a 2-quart saucepan for 1/2 pound of mini penne pasta. No need for the huge amounts of water called for on the pasta boxes!

2 Heat the oil in a large skillet and cook the onion over medium heat for as long as you like, but at least until softened, about 5 minutes.

3 Add the halved cherry tomatoes, salt, pepper, red wine vinegar, basil. oregano and crushed red pepper flakes to the pan and cook over medium heat for about 7 minutes, stirring occasionally, until the tomatoes release their juices and form a sauce with the olive oil.

4 Drain the cooked pasta and add it to the skillet; stir over low heat for a minute to coat the pasta well with the sauce. Divide between two or three plates, top with a sprinkling of grated parmesan, garnish and serve. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Peach Galette - Rustic Peach Pie

Anything with perfectly ripe yellow peaches is my favorite summer dessert. Peach Pie with Lattice Crust is wonderful, but it takes a bit of time to roll out two disks of pastry and to cut and weave the lattice. There was no time for that today, so I made a Peach Galette or Rustic Peach Pie. Part of my Streamlined Cooking!

I've made it free-form on a baking sheet, as I did here with the Tomato Galette, but my favorite way is in a 9-inch Pyrex glass pie plate. Just roll out the pastry to a 14-inch circle on parchment paper, set your pie plate face down on it, flip it over and press it into the plate without stretching the pastry, and there you have it.

You'll find a bunch of peach desserts on my Recipes index page or by using the "Looking for Something?" search box in the sidebar. What is your favorite summer fruit, and what do you like to do with it?

Don't forget to Pin it and share it!

Peach Galette - Rustic Peach Pie 

(Makes one 9- to 11-inch round tart, 6 or 8 servings)

Pastry

1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1/2 teaspoon salt
1/8 teaspoon non-GMO baking powder
1 stick (4 ounces/113 grams) chilled unsalted butter, coarsely shredded
1/4 cup (2 fluid ounces/59 ml) ice water
1 tablespoon apple cider vinegar

1 tablespoon additional ice water, only if necessary

Filling

2 pounds (32 ounces/0.9 kg) perfectly ripe yellow peaches
1/3 cup (2.33 ounces/66 grams) plus 1 tablespoon sugar, divided
2 tablespoons unbleached all-purpose flour, divided
1/8 teaspoon salt
1/4 teaspoon cinnamon

About 1 tablespoon milk or cream

1 In medium bowl, whisk together flour, salt and baking powder. With fingers, work grated butter into flour mixture until it has the consistency of coarse meal with some pieces the size of small peas.

Note: Or, if you have a food processor, you can make the crust with it just as directed for the Tomato Galette.

2 Mix the ice water and vinegar and sprinkle onto the mixture, tossing lightly with a fork. Use additional ice water if mixture is too dry. 

3 Turn dough out onto a square of plastic wrap. Form it into a 5-inch disk; double wrap. Refrigerate for at least 30 minutes or up to three days. (Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.) 

4 Preheat oven to 400F/205C/Gas6. Cut a 14-inch square of baking parchment paper. Lightly flour it and roll out the pasty to a 14-inch circle about 1/8 inch thick. Don't worry about ragged edges; they'll add character. Transfer pastry on parchment to an ungreased 18x13x1-inch half sheet pan or a large rimless baking sheet OR, as I did, a 9-inch Pyrex pie plate. Place in refrigerator while preparing the peaches. 

5 Peel peaches or not--I don't--and slice into a medium bowl. In a tiny bowl, combine 1 tablespoon of the sugar with 1 tablespoon of the flour; set aside. In another tiny bowl, combine remaining 1/3 cup of sugar with the salt and cinnamon. Take out 1 teaspoon (for sprinkling on top later); stir the remaining 1 tablespoon of flour into the larger sugar mixture. 

6 Remove the pastry from the refrigerator. Sprinkle the tablespoon-each sugar-flour mixture evenly over the pastry, leaving a 1.5-inch border uncoated. If using the pie plate, rub the mixture on the sides as well as the bottom of the pastry. Stir the larger sugar mixture into the peaches and pour them into the center of the pastry, spreading them out, leaving a 2-inch border (if you're not using the pie plate). 

7 Bring that border up over the peaches a little at a time, sort of "pleating" as you go. Don't worry about making it look good. It will be rustic and beautiful.

8 Brush the crust with a little milk or cream and sprinkle on the reserved teaspoon of spice-sugar. Bake for about 50 minutes or until the pastry is crisp and well browned and the fruit is bubbling. Let cool on baking sheet on wire rack for 15 minutes before removing tart from parchment-lined baking sheet. Serve warm or room temperature. 

And, for no reason at all, here is my little watercolor sketch of our darling boy as a storybook character.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean