We are like travelers using the cinders of a volcano to roast their eggs.
~Ralph Waldo Emerson

Now, as is the French inkling, I started by doing claufoutis with cherries and blueberries, so they would become desserts.  This time, they tend to go more poignant.  Apparently, I adore eggs in most forms.

I began reading (unlike the Donald claims to actually does read, but really does not) The Barbarian Nurseries by Héctor Tobar just the other day in part because Trump has assaulted Mexicans so many times in the past, calling them without any knowledge whatsoever “rapists, drug dealers, murderers, criminals.” Sometimes, we are goaded by others to look at someone who feigns to read, and yet who continues to make outlandish, deplorable, and unfounded statements about other cultures.

The Barbarian Nurseries is a rare, inspiring and sprawling novel that brings the city of Los Angeles (and even Earth) to life through the eyes, flesh, dreams, reveries, solitude, ambitions of a Mexican immigrant maid, by the name of Araceli.  The first chapter is called The Succulent Garden about how a lawn mower would not start for the angry and frustrated landowner, Scott the techi, whose maid watched from the window, apart — but Pepe, an earlier magician of gardeners, now since fired, had no problem with the same mower starting ever so sweetly with a wily, deft touch, sweaty and brown, sinewy and glistening biceps.

SAVORY CLAFOUTI, FLAN, CUSTARD (YOU NAME IT…)

3/4 C whole milk
3/4 C crème fraîche
4 large or 5 medium farm fresh, local eggs, preferably laid by hens raised on pastureland
2 1/2 T all purpose flour
2 T fresh parsley leaves, chopped
2 T fresh dill leaves, chopped
Sea salt & freshly ground black pepper
1 C Gruyère cheese, grated

2 T extra virgin olive oil
2 fresh leeks, white and light green parts (cut off ends and leaves)
2 C fresh corn kernels
1-2 plump, fresh garlic cloves, minced
1 fresh bunch Swiss chard leaves, stems removed, coarsely chopped
1/4 C Parmigiano-Reggiano, grated

Honey, a dollop
Cayenne pepper, dried
Thyme, dried

Heat oven to 375 F

In a large bowl, whisk together milk, crème fraîche, eggs, flour, chopped parsley & dill, sea salt and pepper until smooth. Whisk in 3/4 cup Gruyère cheese.

Heat olive oil in a heavy oven safe skillet over medium heat. Add leeks and sauté until soft and golden, about 10 minutes. Stir in corn, garlic and a pinch of salt and cook until garlic is fragrant and corn is tender, about 2-3 minutes. Add chard leaves and cook until they are wilted and tender, about 4 minutes. Season the mixture with sea salt and black pepper.

Pour crème fraîche admix over the corn and chard mixture, and then sprinkle the remaining Gruyère and the Parmigiano-Reggiano on top. Transfer skillet to oven and bake until the “egg custard” is lightly set, about 40 minutes.

Serve sparsely topped with a dollop of honey and a pinch of cayenne pepper and thyme.

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Find something you’re passionate about and keep tremendously interested in it.
~Julia Child

BLUEBERRY CLAFOUTI (CLAFOUTI AUX MYRTILLES)

This is just a riff on an earlier clafouti take that appeared on a May 9, 2009, page but now is directly aimed at blueberries only, a perpetual fav. A more historical and geographical glimpse of clafouti is found there.

(As always, reference can be made by simply typing in clafouti in the “Search” box found on nearly the upper right of the main page; just below the Categories and just above the Recent Posts.  It is the means by which damned near everything can be found on the site.)

Blueberries, a super food, are considered one of the healthiest, both low in calories and high in nutrition.  From the genus Vaccinium, it is a perennial flowering shrub that produces berries that are hued blue to purple — indigoed — with a flared crown at the end and covered in a protective coating of powdery epicuticular wax. At first, the berries are green in color.  There are two most common types, highbush, which are most common and lowbush, which are smaller in stature, synonymous with wilder, and more fecund with antioxidants.

To my chagrin, it seems blueberries have adapted titles that resound like a female grooming brochure or study.  To somehow even think that hair “down there” is somehow contortedly unhygienic or those who inexplicably opt for that prepubescent look or those who urge their mates to do the same…quelle honte, quel dommage.

Blueberries contain fiber, vitamin C, vitamin K, manganese, antioxidants (improving brain function), flavonoids, anthocyanins, reduce DNA damage, neutralize free radical damage, improve insulin sensitivity, lower blood sugar levels, have anti-diabetic effects, prevent urinary tract infections (UTIs), lower blood pressure and protect LDL lipoproteins (the “bad” cholesterol) from oxidative damage.

Need I say more?

Well, have a happy 4th.  Whatever that means — so few years this republic, this democracy, this oligarchy or otherwise and so much violence over our time. Really, exactly When Was America Great — name some dates (even an era), bro?  Your ongoing silence, M. Donald, speaks volumes as does your silly red hat, under that asinine red/white/grey/orange comb-over that can tweet something irrational at a moment’s notice in the middle of the night. I await your prompt response — it has been days now, almost a fortnight, likely more. Apparently, you have no answer.

2 T blueberry eau-de-vie or 1 T cognac or brandy
2 T light brown sugar

1/3 C granulated sugar (divided)
1/3 C turbinado cane sugar (divided)

1/3 C unsalted butter, softened
2 lbs seasonal blueberries

3 large, pastured eggs
6 T heavy whipping cream
6 T whole milk
1/4 C cornstarch or all purpose flour
Confectioners’ sugar (optional)

Preheat the oven to 425 F

Combine the blueberry eau-de-vie and 2 tablespoons of sugar in a bowl to dissolve along with the light brown sugar.

Add the blueberries and butter and toss to blend. Transfer to a baking dish and place in the oven. Bake until the fruit is hot, and set the blueberries aside to cool to room temperature.

Lower the oven to 350-375 F

Whisk the eggs until frothy with a mixer, adding the remaining sugars. Then add the cream, milk and cornstarch (preferably) or flour and mix until well blended. There should be a smooth waffle-like batter.

Place the blueberries in a baking dish in a single layer. Slowly pour the batter over the fruit, filling just to the brim. Bake until until golden, some 35-40 minutes. Set aside, and turn broiler to high.

Sprinkle the confectioners’ sugar on top sparsely yet evenly.  Place under the broiler until the sugar is caramelized.

Serve the clafouti directly from the skillet in preferably in wedges or actually unmold and place on a platter. To unmold, make certain that the clafouti is free from the sides of the pan, and if necessary, run a sharp knife around the edge to release it.  Serve warm.