I started this blog with a plum clafoutis, and it has taken a savory clafoutis to remind me how far I still have to go.
The savory clafoutis wasn’t bad, it just wasn’t recipe repertoire worthy. Part of my journey in discovering cooking is to build up consistently good recipes - recipes I’d be happy to pass on to my children.
I adjusted the recipe a bit, using zucchini, yellow squash, mushrooms, and leeks. I swapped out the cumin and coriander for sage and thyme. As Cauli said, it wasn’t bad. In fact, I had third slice. It just wasn’t perfect I guess. The issue seemed to be in the consistency of the clafoutis itself. It was a bit flat. I think it could have used more eggs and flour to be a bit fluffier.
You’ll also see, sitting demurely on the plate in the back ground, a tomato, chickpea, and red onion salad. I found this wonderful recipe on Elise’s wonderful site, Simply Recipes (I’ve found her recipes to be very sturdy and consistently good). I halved the recipe and omitted the hard boiled eggs (as the clafoutis was egg enough). I also added a bit of crushed, dried thyme to the dressing. The salad is hearty, and with the eggs, I imagine it could be eaten as a main dish.
I was pleased with the dressing as well - probably because it was the first time I’ve made dressing. Ever. It’s so easy! Who knew? (Okay lot’s of people, but still exciting nonetheless.)
*Update: So the clafoutis is pretty good the next day. “Pretty good” in that “I’d never serve this to anyone else but I can’t stuff my mouth fast enought of savory clafoutis goodness.”
