Daring Cooks January Challange – Hearty Winter Stew The French Way

Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.

Nectarine Clafoutis

Clafoutis is simple French country dessert that doesn’t require a lot of ingredients or time to make yet is very light and delicious.

(Serves 2-3)

Ingredients:

60 gram of all-purpose flour

2 large eggs

2 tablespoons of sugar

1 teaspoon of vanilla sugar

Pinch of salt

180 ml of milk

1 tablespoon butter, melted

350 gram of chopped nectarines

Method:

Preheat oven to 180 degrees C.

In a mixing bowl whisk eggs, salt, sugar, vanilla sugar; mix in flour, milk and melted butter.

Arrange chopped nectarines in the non-stick ovenproof dish. Pour in batter over the nectarines.

Bake for about 30-35 minutes or until ready.

Palmiers

Palmiers, also known as elephant ears, palm leaves or glasses, are French cookies made from puff pastry.

They are easy and quick to make, you just need puff pastry and sugar. If you don’t like heavy desserts then palmiers are perfect for you as they are light, crispy and simply delicious!

(Makes approx. 30-34 palmiers)

Ingredients:

2 sheets puff pastry

1 teaspoon of vanilla sugar

7 tablespoons of sugar

Powdered sugar

Method:

Preheat oven to 200 degrees C. Line baking tray with parchment paper or non stick baking sheet.

In a small bowl mix sugar with vanilla sugar.

Sprinkle powdered sugar on working surface and cover it with pastry sheet.

Then sprinkle sugar mix over pastry and roll lightly with rolling pin then fold in two opposite sides of the pastry to the center. Fold in same sides to the center again and finally fold one side of the pastry over the other.

Slice the pastry sheet into about 2 cm thick slices and transfer to the non stick baking sheet or lined baking tray, place with cut side down.

Repeat with second pastry sheet.

Bake palmiers for 10-15 minutes then turn over and bake further 5-7 minutes or until golden brown. Let them cool completely before serving.