summer appetizer

Cherry & Goat Cheese Clafoutis

Is this an appetizer or dessert? I use it for both. Clafoutis is a simple "peasant" dish from the Limousine region of France. Cherries are most traditional in this dish but other stone fruits like pluots, plums, prunes and pears are delicious too. In this updated version by Patricia Wells, goat cheese and ground almonds are added making it equally delicious as an appetizer or lightly sweet dessert. Serves 6-8

  • Unsalted butter for preparing the baking dish
  • 1 1/2 pounds cherries, pitted
  • 1/2 cup (4 oz) very fresh, moist goat cheese, room temperature
  • 1/3 cup sugar
  • 2 large eggs
  • 1/2 cup finely ground blanched almonds
  • A pinch of fine sea salt
  • 1/2 tsp. pure vanilla extract
  • 1/2 tsp. pure almond extract
  • Confectioners' sugar, for dusting the gratin
  • Equipment: One 10 1/2 inch (27-cm) round porcelain baking dish

Preheat the oven to 375ºF. Butter the baking dish and arrange the cherries in a single layer. 

In a bowl, whisk the remaining ingredients except the confectioners' sugar and whisk to blend. This can be done in a food processor. Pour the mixture over the cherries. 

Place the baking dish in the center of the oven. Bake until the gratin is firm and a deep golden brown, about 30 minutes. Remove to a rack to cool. Dust lightly with confectioners' sugar, and serve in wedges. 

  • Decrease the sugar to 3 Tbls. and serve with bread as a cheese appetizer.
  • Serve for dessert with extra fresh cherries on the side.
  • Substitute halved plums.
  • Leave out the sugar and substitute plum or cherry tomatoes: slice tomatoes in half and lightly salt the cut side. Layer in paper towel to drain for 30 minutes and then proceed with recipe and 1/2 tsp. dried thyme.

At Home in Provence, Patricia Wells

Bapa's Chouchouka

Bapa’s Chouchouka

Makes about 2 cups

Chouchouka is a cooked tomato and pepper dish from Israel and North Africa (especially Tunisia) where my father in law is from. Every year at our family summer picnic, a serious competition ensues with a trophy for the winner of the years best Chouchouka. The competition is fierce and I have yet to win.

It’s delicious room temperature piled on baguette or pita bread. It can also be simmered in a frying pan with eggs floating on top or with merguez, a spicy lamb sausage added. 

  • 2 to 3 bell or other meaty sweet peppers of equal weight, roasted* 
  • 4 to 6 Tbls. olive oil
  • 4 cloves garlic, two minced and two sliced thinly
  • 1 14-oz. can good quality peeled Italian plum tomatoes with juice
  • 1 small spoonful harissa, a North African chili paste, mild to hot depending on your liking or 1 Tbls. smoked paprika and cayenne pepper to taste
  • 1 Tbls. tomato paste (optional)
  • Fresh parsley or cilantro, coarsely chopped

Pour the tomatoes and juice into a bowl and break up the tomatoes with your hands into small pieces. In a skillet just big enough to fit the ingredients with room to simmer, warm the olive oil over medium heat. When the oil is hot, add the minced garlic and stir until wilted. Do Not brown. Add the tomato pieces and their juice into the pan. Simmer for 5 to 10 minutes.

Peel, seed and devein the peppers and cut them into thin strips 1/4-inch or so. Add the peppers and the sliced garlic to the pan. Allow the sauce to simmer, stirring often for 30 to 45 minutes until it thickens and the oil rises to the top. Stir often. A bit of water can be added to keep it from burning however one of Bapa’s secrets (and please don’t share this) is to allow the sauce to burn “just a bit” for added flavor. Season with salt and pepper. Serve at room temperature sprinkled with parsley or cilantro.


Chouchouka with Eggs and Merguez

Serves 4 to 8

  • Double recipe of chouchouka
  • 1 pound merguez sausage, skinned (the eggs are also good with just the Chouchouka)
  • 8 large eggs

Heat a skillet to medium and add merguez breaking up the sausage into small pieces. Fry the sausage until crispy and done. Drain the fat and add the chouchouka to the pan. Gently heat the mixture over medium heat. Stir often and add a bit of water if needed. 

Once hot, break the eggs one at a time into a small dish. Make a dent in the Chouchouka and add an egg. Repeat with remaining eggs placing eggs in their own “nest”. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle with parsley or cilantro and serve.


Roasting Peppers

Peppers can be roasted over or under any direct heat. You can grill, broil, or use my favorite method, over a gas flame on the stove. I've also done this on an electric burner. If using the oven, set on broil and cover cookie sheets with foil.

Place the peppers over (or under) heat and allow them to blister and char on all sides, top and bottom. Once blackened, place in a bowl and cover with plastic wrap to steam or put them in a plastic bag and seal it. Allow to cool enough to handle.

Once cool, peel the peppers. You can use a dull knife to scrape stubborn bits and don't feel that you have to remove all of the skin. Remove stem and seeds. I prefer not to rinse the peppers as you loose some flavor.