RECIPES

Clafouti This is Jean-Marc's favorite dessert. It's quick and easy and the ingredients are almost always on hand. 2 Cups fruit, either fresh or canned and drained 60 grams of flour 30 to 50 grams of sugar (depends on your taste) 1/3 litre of milk (I usually use non-fat, but whole of course tastes great) 2 eggs 1 or 2 Tablespoons of liqueur in a flavor that complements the fruit. I find an almond flavor goes perfectly with peaches or cherries. Blend eggs, then add flour and sugar. Slowly stir in milk to make a smooth batter. Add the liqueur. Lightly butter or spray with Pam a medium baking dish and throw the fruit on the bottom. Pour the batter to cover and bake in a 350° oven until a tester in the center comes out clean (approximately 35 to 40 minutes. You can sprinkle a little sugar on the top and put it under the broiler for a minute or two to if you like. This recipe can easily be doubled, and I find that I almost always have to do that.

Tomatoes Provençales This is a terrific and simple side dish. It's amazing with good tomatoes, and can actually save the kind of bland tomatoes that we're often forced to buy at the market. Enough tomatoes that, once cut in half, will cover the bottom of a baking dish. Halve tomatoes and scoop out the seeds. Place them cut side up in the baking dish. Drizzle a good quality olive oil over the top. Sprinkle with salt, crushed garlic (or even garlic powder) herbes de provence or a mixture of rosemary & thyme, and a small amount of sugar. Sprinkle lightly with bread crumbs. Bake in a 350° for two to three hours until the tomatoes collapse on themselves and start to carmelize. These go well with almost any kind of meat or chicken dish, and are even terrific cold in a sandwich.

Bon Appetit!