Weekly Basket #8

The Harvest

  1. Hakurei Turnip

  2. Garlic

  3. Leeks

  4. Hot Peppers

  5. Baby Chioggia Beets

  6. Green Pepper

  7. Sweet Marjoram

  8. Arugula

  9. Cherry Tomatoes

  10. Large-leaf Basil

  11. Pattypan Squash

Featured Item: Leeks!

The subtle flavour of leeks is something special. They add just enough and are never too much or too little. Like the rest of the onion family, leeks contain important flavonoids that help protect the lining of our blood vessels. In this way, leeks, onions and garlic contribute to our cardiovascular health. It is recommended that you let them sit for 5 minutes after being chopped and before cooking to retain the most nutrients.

Leeks are a staple ingredient in French Cuisine. This week I adapted a recipe I discovered on food52.com for a savoury clafoutis. While traditionally, clafoutis is a sweet dish with cherries, this recipe drops the sugar. It reminds me of a quiche-cake-pizza hybrid and is a satisfying meal for breakfast, lunch or dinner.

For the batter

3/4 cup of milk

3/4 cup of cream

3 eggs

1/2 cup of flour

2 Tbsps melted butter

Pinch of salt

Savoury Clafoutis with Leeks and Cherry Tomatoes

August 10, 2017

For the rest

1 pint of cherry tomatoes (about 1/2 of what you received in your basket)

1/4 cup of sweet marjoram leaves, stems removed

1 Tbsp olive oil

3 leeks

2 Tbsp butter, divided

1/4 dry white wine

1/3 cup of crumbled feta or goat cheese

Pinches of salt

Basil to garnish

 

Preheat oven to 350 degrees F. 

 

Remove stems from tomatoes and mix them with olive oil, sweet marjoram leaves and a pinch of salt in an oven-safe pan. Roast in oven for at least 30 minutes.

Meanwhile, add the milk, cream, eggs, flour and salt to a food processor and blend until thoroughly mixed. Stir in the melted butter. Let the batter stand for at least 15 minutes before using.

Slice the leeks lengthwise to fan out, rinse and remove any dirt from the leaves. Then slice them into 1/4" pieces. Heat a tablespoon of butter in a skillet or cast iron pan over medium heat. Add leeks and a pinch of salt and cook until tender, about 8 minutes. Add white wine and reduce until the liquid is gone. 

 

Remove the leeks from the pan and return it to the stovetop. Assuming your tomatoes are ready by this point, add a small amount of batter to the skillet and tilt the pan to spread the batter across the bottom, as if you where making a crepe. Let this thin later of batter cook until it turns from white to yellow. Remove from heat.

Spread the leeks over the cooked batter. Add the crumbled cheese and roasted tomatoes with their juices. Pour over remaining batter and place in the preheated oven for 50 - 60 minutes, until a knife stuck in the centre of the clafoutis come out clean.

 

Garnish with a little chopped basil and enjoy with a glass of your remaining white wine.

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