Archive for the ‘French / French-Inspired’

Tomatoes Stuffed with Rice and Sausage Meat

August 20, 2017
By Holly Jennings

Mid-August is not a great time to turn on the oven in Richmond, Virginia. But it is a great time to enjoy the masses of locally grown height-of-the-season tomatoes tumbling out of farmer’s markets and gardens. Thanks to Odette Podevin, my French Patroness of Cooking, I knew just what to do with my own bottomless supply, churned out by our plot in a community garden. I would make Tomates Farcies au Riz à la Chair à Saucisse, or Tomatoes Stuffed with Rice and Sausage Meat.

 

Last Sunday, along with (more…)


Blueberry Batter Pudding

August 27, 2012
By Holly Jennings

This is Nigel Slater’s redo of clafoutis, a French rustic dessert that is traditionally made with cherries. Slater’s version is a good showcase for the flavor and color of blueberries: the amount of sugar doesn’t overwhelm their tart aspect, and the pretty blue juices of the berries stain the batter as they burst. The sides and bottom of the pudding, or quasi-custard, as you and I are more likely to think of it, form a nice golden brown crust. The center remains delicate with a near flan consistency.

Blueberry batter pudding is served (more…)



css.php