Duck hearts and Clafoutis
the Market at San Sebastian.
Floc de Gascogne
morcillo with hot peppers
fresh pea puree and sauteed gesiers
(the first peas of the season from Basque Country)
grilled duck hearts on a bed of
fondante de poireaux
Wild Roquette Salad
with walnuts and roquefort
Clafoutis aux Pruneaux d’Agen
(this recipe is for my buddy DL)
1 tablespoon sweet butter
1/2 lb pruneaux
1/4 cup armagnac
5 tablespoons flour
5 tablespoons sugar
3 cups milk
soak the prunes in armagnac for 30 minutes or until most of the liquid is absorbed. This can be done well in advance.
Butter a shallow 1 1/2 qt baking dish then powder with sugar or flour.
Beat the eggs in large bowl with a balloon whisk.
Mix the flour and sugar, add to the beaten eggs and whisk.
Add the milk, little by little, until mixed well.
Drain the prunes reserving the liquid,
arrange in the buttered pan in an even layer,
pour any of the leftover armagnac into batter.
Pour the batter carefully around and over the prunes.
Bake for 45 minutes or until a knife inserted in the center comes out clean.
Serve warm. Yum.
Stay tuned for more good food this week… with Matt and his mom.
Live from the truffle market tomorrow in Lalbenque…