Monday, August 18, 2008
We are jaunting off to the White River Amphitheater to see Radiohead on Wednesday and then camping on the Puget Sound. Like many others this time of year, I am contemplating camping meals. I have a flat-iron steak in my freezer. Will we eat that? Or should I stick to hamburgers, sausages and BBQ chicken?
Friday, August 8, 2008
It's my favorite time of year. From April to October, Portland is awash with farmer's markets in every part of the city. Most weeks, I hit the one at Ecotrust in the Pearl.
My favorite booths are Rogue Creamery, Nonna's Noodles, and the berry and tomato vendors.
I also enjoy the flowers,
and the seafood.
Most recently, I shared a half flat of berries with my friend Allie.
With it, I created clafouti.
Mixed Berry Clafouti adapted from Better Homes & Gardens
1 teaspoon butter
2/3 cup whipping cream
1/3 cup milk
1/3 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon almond extract (optional)
1/8 teaspoon salt
3 cups mixed berries, such as raspberries, blueberries, and/or sliced strawberries
1 tablespoon powdered sugar
Preheat oven to 375 degrees F. Butter the bottom and sides of a 9-inch pie plate or eight 6- to 8-ounce custard cups or ramekins with the 1 teaspoon butter; set aside.
In a medium mixing bowl, combine whipping cream, milk eggs, melted butter, vanilla, almond extract. Combine flour, sugar and salt in another small bowl. With the mixer on low speed, gradually add the dry ingredients to the wet. Beat until smooth (batter will be very loose and liquidy and may have some small lumps - it's ok).
Arrange mixed berries in prepared pie plate or custard cups. Pour batter over berries. If using custard cups, place on a baking sheet.
Bake for 50 to 55 minutes for pie plate; 25 to 30 minutes for custard cups or ramekins, or until puffed and light brown. Cool for 15 or 20 minutes on a wire rack. Sift powdered sugar over top. I also used turbinado sugar once - it added a nice, sweet crunch. Serve warm.
Makes 8 slices.