Fancy name, seriously easy dessert.
.) That was my cherry clafoutis phase. When plums came in season, I discovered Carla’s plum “baked pudding” recipe and my clafoutis phase reached a new level of advancement: stone fruit edition.Plums, apricots, nectarines, peaches—if it’s a fruit with a rock in the middle of it, it’s either already at theor getting ready to make a big, fat, sweet, juicy entrance. So there is absolutely no better time than now.
That said...I made it for a dinner party scenario in which I overthought the mains and sides and needed a quick, painless dessert. Yeah: It was CHRISTMAS EVE DINNER. No, plums weren’t in season, but all those songs about sugar plums got me in the mood. Good thing American grocery stores live in a season-less purgatory outside the pesky constraints of weather, tides, and flavor! My sister placed the carefully sliced plums in a baking dish and I poured the batter on top. That’s it.
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Broiled Chicken Thighs With Plum Tomatoes & Garlic Recipe on Food52This recipe is loosely based on Merrill Stubbs’s Braised Chicken Thighs with Tomato and Garlic, and it’s one of the most delicious things I have ever cooked. That’s not hyperbole! The charred thyme makes the chicken taste like it came out of a wood-burning oven at a fancy restaurant, and the fish sauce, while subtle, adds a powerful dimension of flavor. The dish is so quick, easy, and satisfying that it will now make a regular appearance on my table. I prefer to cook the thighs with the bones in, but like to remove them just before serving. To do this, I recommend cutting along the bones while the chicken is raw to make them easier to take out after the thighs are cooked—just run a sharp paring knife along either side of each bone without slicing all the way through. From Dynamite Chicken: 60 Never-Boring Recipes For Your Favorite Bird (Ten Speed Press, 2019)
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Broiled Chicken Thighs With Plum Tomatoes & Garlic Recipe on Food52This recipe is loosely based on Merrill Stubbs’s Braised Chicken Thighs with Tomato and Garlic, and it’s one of the most delicious things I have ever cooked. That’s not hyperbole! The charred thyme makes the chicken taste like it came out of a wood-burning oven at a fancy restaurant, and the fish sauce, while subtle, adds a powerful dimension of flavor. The dish is so quick, easy, and satisfying that it will now make a regular appearance on my table. I prefer to cook the thighs with the bones in, but like to remove them just before serving. To do this, I recommend cutting along the bones while the chicken is raw to make them easier to take out after the thighs are cooked—just run a sharp paring knife along either side of each bone without slicing all the way through. From Dynamite Chicken: 60 Never-Boring Recipes For Your Favorite Bird (Ten Speed Press, 2019)
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