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Blackberry clafoutis. Hello everyone, It is definitely this time of year when I am catching up to announce all of the upcoming workshops I’ve been working on for a while now.

blackberry clafoutis

This one, in particular, is quite special to my heart. I mean, just say the letters P.A.R.I.S, and my eyes open wide and lit up with excitement. A few scenes of Paris through my lens This coming April, I am planning to run two workshops in Paris with my friend Sandra Mahut, a fabulous food stylist who has worked as a professional food stylist in France for over 10 years (working for some of the best cookbook publishing houses in Paris with the best food photographers in the capital–and she now works as a photographer herself!)

Together, we want to introduce you to the world and life of a food stylist in France. We will jointly teach sessions about food styling and photography with numerous hands-on exercices. The format of both workshops follows the same schedule, but one will be taught in English while the other will be taught in French. Cherry Clafoutis with Chestnut Flour Recipe. I attended the Omnivore festival in Paris last week, a fabulous three-day event during which inspiring chefs climb up on stage to demo dishes and talk about their cuisine, and the sentiment that was expressed by several of them mirrors my own: we are currently going through the toughest time of year for the produce-oriented cook.

Cherry Clafoutis with Chestnut Flour Recipe

It no longer feels like winter, and certainly we’ve had our share of cold-weather vegetables, but spring is not quite there, and the bounty it promises has yet to be delivered. We are stuck in this limbo of non-season, having to make do with what’s left of the winter months — which isn’t actually very much — as we dream of pea shoots and strawberries. Recently, this limbo of non-season has made me pine for — of all things — cherry clafoutis. Fruit is especially hard. Blueberry Olive Oil Upside-Down Cake {Gluten-Free + Refined Sugar-Free} – Salted Plains. Strawberry summer cake. It is not summer yet.

strawberry summer cake

In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!” But I know it’s coming. Blueberry Lemon Oven Pancake. Today’s Blueberry Lemon Oven Pancake is a beautiful, humbling reminder that my primary duty as a cook is to take the best ingredients I can find…and not mess them up.

Blueberry Lemon Oven Pancake

I can’t take credit for that line—I heard it from Anthony Bourdain, who repeated it from someone else, on an old episode of No Reservations—but as someone who has a propensity for making things unnecessarily complicated, it stuck with me. When I set out to make an oven pancake (or German pancake or Dutch baby or puff pancake—I never did find a clear distinction between the terms, so pick your favorite), I didn’t think it would be difficult; I just had no idea it would be this easy. Or that it would taste this good. This oven pancake is tender and almost crepe-like in texture, with a delicate, buttery flavor that melts on your tongue. The blueberries soften and burst in the oven, and their juiciness against the brightness of the lemon zest tastes of the promise of sunny summer mornings to come.

Blueberry Coconut Baked Oatmeal Recipe. Oats are everywhere!

Blueberry Coconut Baked Oatmeal Recipe

I know I’m late to the oat party, and I got burned out on oatmeal in college, but they have been haunting me. I’ve been seeing such beautiful & inspiring dishes all over my Instagram and Pinterest for the last two years that I finally decided to give oatmeal another shot and you know what? I’m starting to come around, and it’s recipes like that one that are getting me there. No Bake Kiwi & Coconut Tart with Dark Chocolate Almond Drizzle Recipe on Food52. Avo choco tart. Raw Avocado Lime Tart. Raw Raspberry Tart (Vegan, Gluten-Free) I saw these beautiful, outlandishly colored rhubarb stalks the other day and thought to myself, Summer is coming to an end, why not take advantage of fresh rhubarb while the season lasts?

Raw Raspberry Tart (Vegan, Gluten-Free)

Next thing I know, I'm in the kitchen trying to create a perfect raw and light dessert. The first dessert that came to my mind? Raw raspberry and rhubarb tart. It was honestly too pretty to be eaten; I just wanted to look at it! What made this tart taste even better was the crust; I added rose water to the mixture, which gave it its distinctive flavor. Now … let's get down to business, shall we? Serves 2 Ingredients for the crust ½ cup pistachios¼ cup walnuts¼ cup almond meal¼ cup shredded coconut1 teaspoon spirulina powder1½ tablespoons coconut oil, melted½ teaspoon vanilla powder1½ tablespoons maple or rice malt syrup Ingredients for the filling Preparation 1. 2. 3.

Chocolate-Mousse-Filled Strawberries. Chocolate-covered strawberries are one of life's sweetest gifts, but let me tell you — these are even better.

Chocolate-Mousse-Filled Strawberries

Biting into the velvety smooth, chocolate mousse filling will defintely get you in the mood for love, or in the mood to reach for another! And no one will guess that the mousse is made without milk or eggs. Strawberry rhubarb buttermilk upside-down cake — Edible Perspective. Oh, hi!

strawberry rhubarb buttermilk upside-down cake — Edible Perspective

Hello! Weird. Looks like we actually have a recipe today. Apricot coconut upside down cake with cardamom - Amy Chaplin. Apricot coconut upside down cake with cardamom POSTED ON August 2, 2015 If you’ve read the tart section in my book, you’ll know that tarts are my favorite go-to summery dessert.

Apricot coconut upside down cake with cardamom - Amy Chaplin

With a virtually fool proof equation: crisp and nutty crust + succulent fruit to fill = delicious, tarts are hard to get wrong. However, the other day at the farmer’s market on a quest for dessert ingredients, I spied these sweet little apricots which are the perfect sized fruit to pack into a pan for an upside down cake. Creamy Lime and Avocado Tart (Vegan + Gluten Free) Morning friends and happy Monday.

Creamy Lime and Avocado Tart (Vegan + Gluten Free)

I must say that waking up at 5:15 this morning was not a fun feeling considering it felt like 4:15 and I went to bed past mid-night. Did anyone else stay up extra late last night because you didn’t feel tired at your normal bedtime? Ricotta Cake with Mixed Berries. A rather short post as we head into the holiday weekend. I ended up staying Illinois for a week longer than I intended, but we’re on our way back to California today. Mack has been such a trooper through the whole process and I’ve taken away one thing: this little boy loves to be out and about. This time away has also helped me bring focus to what comes next in terms of work and this site.

Rhubarb desserts

Crumbles & crisps. Strawberry Gingerbread Dutch Baby with Vanilla Crème Fraîche + A Croatia Workshop! Hey there! I’m back on U.S. soil after two eventful and amazing weeks in Iceland and Sweden. The past month has just been a complete blur. One minute we were saying farewell to all our Cape Cod workshop attendees, and then it seemed like I blinked and found myself in the Reykjavik airport, semi-delirious from a sleepless red-eye flight and so thankful to have found Eva within five seconds of exiting Customs. I blinked again and we were laughing and eating with a wonderful group of ladies on the shore of a beautiful lake in the Swedish countryside, and then in a flash I was home in Vermont.

I can’t wait to share all of those adventures with you guys in the near future. Dutch Baby with Meyer Lemon Maple Syrup. I find history engaging, especially when dealing with food history. It’s fascinating to me that at some point in time, a person thought to grind peanuts long enough to get peanut butter or that if you heated a kernel of a certain variety of corn long enough, it would pop (I am grateful for both of these, by the way).

Of course, there are opposites of this to, such as why many people don’t consume carrot/beets/radish greens or the peel of citrus is often thrown away (I know that not everyone had this notion, but it would seem that quite a few people did, including myself for quite some time.) It just seems funny how things are passed down from generation to generation. Blackberry Pancake Tart. It has been another DIY filled weekend for me. After I had finished painting the dining chairs last weekend, I now moved on to painting a chest of drawers, sewing (the pillow cases you see in the photos) and rearranging our home. When I was standing there with a paint brush on one hand, and a can of paint in the other, I realised how easy it was to get a little carried away.

I found myself thinking "what else could I paint? " and looking around for any other white objects (or any colour, for that matter) that could possibly need a new layer of paint. At that moment it dawned to me I should step away from the paint brush and perhaps carry my energy somewhere else, and where else but the kitchen, of course. Restricted Diets: Cranberry-Orange Spice Mini Tarts. This post is part of our restricted diet series from Beth of Tasty Yummies.

I am so inspired to create seasonal recipes this time of year, mostly because of the holidays. I love coming up with creative and healthy ways to enjoy the flavors of the season. I prefer to make recipes that everyone will enjoy, no matter if they have allergies or intolerances or not, while still accommodating my own personal dietary restrictions.

These tarts do just that. A rhubarb fool + unrelenting tartness. Sour cherry & cornmeal upside-down cake. Rosemary polenta pancakes with sliced cherries and lime. You may be wondering why you haven’t heard from us in a while. The best answer is that we’ve had a series of fails. First it was the strawberry pancakes–they were ok, but mushy and not something you’d want to have again. Then, the strawberry shortcake–I made all-lard biscuits, they were also fine, but small and dense. Clafoutis Recipe. The Bojon Gourmet: Gluten-Free Chocolate, Cherry, and Chèvre Cream Tarts. In addition to their awesome bulk section and farmer's market caliber produce, one of the reasons I prefer shopping at our local mega-co-op, Rainbow Grocery, is the tough love.

Unlike at Whole Foods, where the friendly, helpful employees always creep me out a little, the workers at Rainbow seem to take pleasure in customer disappointment. And yet, masochistically, I don't mind the bitchy workers. It's the annoying Rainbow customers that drive me crazy. Roasted Cherries. Cherry-Almond Gratin Recipe. The smart people get down to the farmers market early on Saturday mornings. They beat the crowds, get the pick of the morning bounty, and enjoy a generous plates of chilaquiles from Cocina Primavera without having to wait thirty minutes in line.

White Peaches with Honey-Vanilla Mascarpone, Cliches. Plum and Blueberry Custard Tart with a Hazelnut Crust recipe on Food52.com. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Raspberry and walnut tart – with brilliantly crunchy cacao nibs. February 22, 2012. Roasted Strawberry and Hazelnut Cake recipe on Food52.com. Ginger Pear Clafoutis. Grilled Stone Fruit with Almond Mascarpone Sauce.

Apricots and raspberries in an oat crust. Bratapfel mit Walnusseis (Baked Walnut-Stuffed Apples with White Wine) Recipe. Easy Plum Blueberry Open Face Pie Recipe. Tawny Port + Chai Poached Pears » Saffron Lane. Juhannuksen raparperipiirakka - Midsummer's Rhubarb Tart. Flourless Orange Cake. Rye and spelt crusted apple tarts with vanilla sauce. Individual Peach Cobbler with Bourbon Whipped Coconut Cream Recipe. Peach Thyme Cake. Raw nectarine and cardamom cream tart. Golubka Kitchen. Peach shortbread. Spelt Rhubarb Cake with Cinnamon Crunch. Pomegranate Coconut Mousse #PowerofPinkChallenge. 100! Maple Apple Pavlova (Gluten and Dairy Free) - Beard + Bonnet. Heidi Swanson's Baked Oatmeal recipe on Food52. Roasted Pears in Balsamic Vinegar with Goat Cheese and Black Pepper recipe on Food52.com. Warm & Gooey Citrus Pudding recipe from Food52. Raw Key Lime Mousse + Marrakech. Easy Party Recipe: Lemon Spongettes Recipes from The Kitchn. Meyer Lemon Bars - Gluten-free, Grain-free, Dairy-free + Refined Sugar-free.

Perfect Lemon & Coconut Bars. Heavenly Lemon Bars with Almond Shortbread Crust Recipes from The Kitchn. Raspberry and walnut tart – with brilliantly crunchy cacao nibs. Baked Persimmons. Broiled Oranges with Toasted Coconut. Saffron Raspberries Recipe. Strawberry summer cake. Strawberry Balsamic and Olive Oil Breakfast Cake recipe from Food52. Quick Dessert Recipe: Toasted Oat & Walnut Whisky Trifle (Cranachan) Recipes from The Kitchn. Easy Breakfast Recipe: Banana Split with Yogurt and Jam Recipes from The Kitchn. Easy Summer Dessert: Apricots with Candied Rosemary Walnuts and Cream.

Poached Apricots with Vanilla and Cardamom. Prunes Stewed in Port Wine. Hazelnut plum crumb tart. Raw berry tart. Golubka Kitchen. Coconut, ginger + mint tart with kiwi. Almond Fruit Tart. Raspberries! (a raspberry-yogurt tart + a raspberry cocktail)