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By Root 295 0

Bake for 30 to 35 minutes, or until puffed and lightly browned around the edges. Serve hot or warm, cut into large squares.

FRUITY CLAFOUTIS

Even though a clafoutis is traditionally made with black cherries, you can use various other fruit, singly or in combination. Just keep the total amount to about 1½ cups. Try offsetting the sweetness of the cherries with some tart raspberries or blackberries, or substitute other types of stone fruit—fresh peaches, apricots, and/or plums, pitted and sliced. In some parts of France, clafoutis is made with grapes or red currants, which are also delicious. In the winter, use frozen unsweetened fruit, adding it to the batter without defrosting it first. You can also use canned fruit (packed in water, not syrup), if you drain it very well first. One more option: Clafoutis can also be made with dried fruit that has been “plumped” by soaking it for an hour or more in fruit juice and/or a fruity liqueur. If using larger pieces of dried fruit, slice them first.

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GET CREATIVE

This looks especially beautiful topped with a dusting of powdered sugar, shaken on through a small strainer.

Serve with vanilla ice cream or frozen yogurt.

Sprinkle some toasted sliced almonds over each serving as a garnish.

Vary the fruit (see “Fruity Clafoutis,” opposite.)

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searchable terms.

Note: Entries in this index, carried over verbatim from the print edition of this title, are unlikely to correspond to the pagination of any given e-book reader. However, entries in this index, and other terms, may be easily located by using the search feature of your e-book reader.

A

Almond(s)

-Apple-Cherry Basmati Pilaf, Acorn Squash Stuffed with, 97–99

Farfalle with Roasted Garlic, Nuts, and Raisins, 88–89

Seriously Good Green Beans Amandine, 202–3

Appetizers. See Party snacks

Apple(s)

-Almond-Cherry Basmati Pilaf, Acorn Squash Stuffed with, 97–99

Crisp, 254–55

Original-ish Waldorf Salad, 52–53

and Roasted Butternut Squash Soup, 26–28

Apricots

Bacon-Wrapped Fruit Bites, 232–33

Baked Cut-Up Chicken with Fruit, 151–53

Artichoke(s)

Goat Cheese, Tomato, and Red Onion Focaccia, 106–7

Greek-Style Stuffed Eggplant, 116–17

Hearts, Tuna, and White Beans, Pasta with, 90–91

Arugula and Chickpeas, Pasta Shells with, 86–87

Asparagus

buying and storing, 197

Classic, 196–97

and Onions, Roasted, Rigatoni al Forno with, 80–81

trimming tough ends, 197

Avocados

buying and storing, 225

Guacamole, 224–25

removing pit from, 225

ripening, 225

B

Bacon

cooking methods, 233

Spaghetti alla Carbonara, 78–79

-Wrapped Fruit Bites, 232–33

Balsamic-Honey Dressing, Creamy, 36

Balsamic Strawberries, 241

Banana Bread, Buttermilk, 252–53

Basil

Pesto, 220

and Tomatoes, Fresh Mozzarella Balls with (Bocconcini Skewers), 223

-Tomato Soup, Creamy, with Parmesan Fricos, 11–12

Bean(s)

Black, Burgers, 138–39

Black, Soup, Cuban, 14–15

Chickpea and Mango Curry, 118–19

Green, Amandine, Seriously Good, 202–3

Hummus, 226–27

North African Red Lentil Soup, 24–25

Pasta Shells with Chickpeas and Arugula, 86–87

Taco Salad with Cumin-Lime-Cilantro

Dressing, 58–60

Three-, Salad, All-American, 38–39

Vegetarian Chili with Homemade Cornbread, 100–101

White, Tuna, and Artichoke Hearts, Pasta with, 90–91

Beef

Bolognese Sauce, 68

brisket, about, 175

buying, 146–47

Excellent Homemade Hamburgers, 127–29

Grandma Betty’s Brisket, 173–75

grass-fed, about, 146

internal cooking temperatures, 150

Meatballs, 71

Steak Fajitas, 176–78

Stew, Old-Fashioned, 170–72

Stir-Fried Broccoli Beef, 168–69

USDA grading of, 147

Bocconcini Skewers (Fresh Mozzarella Balls with Basil and Tomatoes), 223

Bolognese Sauce, 68

Breadcrumbs

Japanese (panko), about, 163

Toasted, 81

Breads

Artichoke, Goat Cheese, Tomato, and Red

Onion Focaccia, 106–7

Buttermilk Banana, 252–53

Cheese-Topped