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Archive for July, 2013

Blueberry Hazelnut Clafoutis © Dina Avila

Blueberry Hazelnut Clafoutis © Dina Avila

All images © Dina Avila 2013

It’s the middle of summer and that means blueberries! I had every intention of making this recipe by the book, but when I saw blueberries at the market, I just couldn’t resist. This is a riff on David Tanis’ Cherry Almond Clafoutis out of his gorgeous book, A Platter of Figs. I was drawn to this recipe for its aesthetic. The visual (and beautiful photograph in the book) of succulent, bright red cherries peeking out from an eggy custard felt like summer to me. As you can see, it’s just as summery with blueberries, if not a little messy and rustic in my version :)

You’ll find this recipe to be breezy. Whip it together whenever you find yourself with an abundance of fruit any time of year. I’m already looking forward to an autumnal/winter clafoutis with apples or pears…or pomegrantes!

I hope you all are having a lovely summer and are staying cool! My first issue with Elle a Table Japan will be published next month and I cannot wait to share those images with you!

Cheers!

Blueberry Hazelnut Clafoutis

Adapted from A Platter of Figs by David Tanis

Ingredients:

1 tablespoon butter

Flour for dusting

2 pounds fresh blueberries

1/2 cup blanched hazelnuts

6 large eggs

2 cups brown sugar, packed

2 1/2 tablespoons all-purpose flour

1 1/2 cups whole milk

1/2 teaspoon vanilla extract

Powdered sugar

Method:

Warm your oven to 375.

Butter and flour your crocks or a large 10-12 inch cast iron skillet.

Place the blueberries at the bottom of the pan. They don’t need to be in a single layer.

Scatter the hazelnuts over the blueberries.

With a whisk or hand beater, beat the eggs, brown sugar and flour until smooth.

Whisk in the milk and vanilla extract.

Pour the batter over the fruit – it will be runny.

Bake for about 40 minutes until the custard is firm and an inserted toothpick comes out clean. If you use a deeper dish, like the crocks, then you’ll need to bake for a hair longer. I extended the baking at 5 minute intervals until the toothpick came out clean.

Cool to room temperature, dust with powdered sugar and serve.

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Beam and Anchor © Dina Avila

Beam and Anchor © Dina Avila

Beam and © Dina Avila

Beam and Anchor © Dina Avila

Beam and Anchor © Dina Avila

Beam and Anchor © Dina Avila

Beam and Anchor © Dina Avila

Beam and Anchor © Dina Avila

Beam and Anchor © Dina Avila

Beam and Anchor © Dina Avila

Beam and Anchor © Dina Avila

Beam and Anchor © Dina Avila

Beam and Anchor © Dina Avila

Beam and Anchor © Dina Avila

Beam and Anchor © Dina Avila

Beam and Anchor © Dina Avila

Beam and Anchor © Dina Avila

Well, it’s been super busy around these parts and Leek Soup, as usual, has been neglected. June was packed with magazine shoots including 5 days of shooting with Elle à Table Japan (!). I wish I could share some of those images with you, but we’ll both have to wait until they start publishing in August. In the meantime, I’d thought I’d share a few images with you from a shop/artisan warehouse here in Portland that I am absolutely in love with called Beam & Anchor. I could live in this space. Owned by Jocelyn and Robert Rahm, its bottom floor is chock-a-block with meticulously curated artisan goods that will make your toes curl with desire. Upstairs is devoted to artisans such as soapmakers and woodworkers creating their wares. I had the honor of shooting the space a few months ago and have been meaning to put a few of my favorites up on LS.

I have every intention of posting a recipe or two for you soon! The weather has been crazy hot here in Portland and, even with the AC, our apartment is way too toasty to turn on the oven. As soon as it cools down I promise to get cooking!

Cheers!

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