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The un-pearable lightness of being

OK, now that we’ve survived the Iowa caucus, if not unscathed, and it’s a holiday of sorts, I think it’s time for a light, easy dessert that includes strong alcohol.

A few weeks ago, my sweetie turned me on to a French dessert called clafoutis as a possible option for my little braiser. Once I started looking at the options, they appeared endless. And delicious.

Cherries are traditional, which are fine if unexciting. Chocolate and nuts sound like something to save for later, as is the one with raspberries for a more summer seasonal option. This endless winter calls for pears.

Pear clafoutis recipe.

I don’t know why I associate pears with this season, but I do. Even better, my sweetie found a pear eau de vie liqueur that is meant to be served with and on top of the clafoutis. It was a bit pricey so I’m grateful he didn’t look at the cost until after he was home with it in hand. It’s also quite good, and I’ll probably be splurging on a raspberry one later to go with the summer version of this.

The process of making clafoutis is so easy that Epicurious has a base recipe it compares to waffle batter, and then includes some common ways to make it, that mostly includes adding 2 c. of some kind of fruit. To be honest, as much as I have enjoyed the eau de vie, it’d be fine without adding 2 T. on top.

The flan-like finale with fruit is just fine on its own. However, as with so much these last three years, the alcohol helps.

Despite this, I admit I did forget the melted butter the first time. I was not disappointed I had to make it again. It also didn’t taste that much different, just fluffed more with the addition of butter, and still stuck to the bottom of my braiser either way. It was also delicious both ways.

Basically, it’s almost impossible to mess up, and it’s a perfect way to celebrate the end of all the texts, calls, and door-knocks, and if you’re into that sort of thing, Valentine’s Day.

So close … I can practically taste it.

Here’s what I did, following the Epicurious recipe, but adding some ginger for a tiny kick:

Ingredients 

  • 1 c. whole milk
  • 3 eggs
  • ½ c. sugar
  • 1 t. vanilla extract
  • 3 t. grated ginger, optional
  • 2 T. butter, melted (I guess also optional, but I’d stick with it)
  • ½ c. all-purpose flour
  • 1 pear, cored and cut into pieces
  • 2 T. pear eau de vie liqueur, optional, and more for serving, if using

Directions

Preheat oven to 325 degrees. In a large bowl, whisk together the milk, eggs, sugar, vanilla, ginger if using, and butter. Mix until sugar is dissolved. Add in the flour and whisk until smooth.

Pour into a 9- to 10-inch skillet or braiser.

Scatter the fruit on top.

Bake until the clafoutis is puffed and golden, about 35 to 40 minutes. Just before serving (immediately), drizzle on 2 T. of the eau de vie, and enjoy!

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Sumptuous shrimp scampi to share with your sweetheart

I have a thing about Valentine’s Day, and well, really, most dates in general: I don’t like them. I don’t like to dress up; I don’t like the fancy-pants restaurants you’re *supposed* to go to for special occasions; and mostly, I don’t like the pressure to have a romantic evening.

If they’re your thing, more power to you; make the reservations, and have a good time.

I was lucky, then, to find a partner who feels the same way I do. A restaurant that requires us to feel like we don’t belong is not a restaurant we’re going to, no matter the rave reviews. Advance planning, likewise, isn’t really our thing.

Instead, I usually try to find something special but simple to make for dinner — and yet, I also don’t feel pressured to do so, if I feel lazy or if take-out beckons. In past years, I’ve celebrated the holiday with peanut stew. This year, I found something even simpler and yet also fancier: shrimp scampi.

Shrimp scampi ingredients. They didn’t all fit but they would have if I didn’t buy large quantities of wine and olive oil.

I’d never made it before, and honestly, hadn’t gotten it in restaurants because it’s usually too pricey to justify what it is. But after tasting it, I can see why it’s a go-to fancy dinner order. It’s damn delicious.

It’s also still too easy to make at home to justify the upcharge for having it made for me. There’s few ingredients, and it’s even a one-pot meal. In all, it’s about a half-hour of work. It’s the perfect stay-at-home dinner date whether you have a special Valentine or not.

SHRAMMPIES!!!!

Here’s what I did:

Ingredients

  • 1 lb. angel hair pasta or similar (I used spaghetti because I wanted whole wheat and I couldn’t find it in angel hair)
  • 1 ½ lb. peeled and deveined uncooked shrimp
  • Salt and pepper, to taste
  • 2 T. olive oil
  • ½ c. dry white wine (and, let’s be honest, more to serve in a glass on the side)
  • 6 cloves garlic, thinly sliced
  • ¼ t. red pepper flakes (I used more but we like a little more kick to our food)
  • 3 T. unsalted butter, cold and cut into smallish cubes
  • ¼ c. coarsely chopped parsley, flat-leaf preferred
  • Juice from ½ lemon

Directions

Bring water to a boil in a large Dutch oven. Add the pasta, cooking to al dente according to package instructions (between 7 and 12 minutes, depending on pasta type). Reserve ½ c. of cooking water, and then drain the pasta and set aside.

Meanwhile, pat the shrimp dry and season both sides with salt and pepper, to taste. In the same large Dutch oven where you cooked your pasta, heat the oil over medium-high heat. Add the shrimp and cook for about 1 minute. Flip, and then add the wine, garlic, and red pepper flakes. Cook until the shrimp are just opaque and the wine has reduced by half, about 2 to 3 more minutes.

Remove the Dutch oven from heat, add the butter cubes, and stir until melted. Add the pasta, parsley, and lemon juice. Toss until combined, adding reserved pasta water by the tablespoon, until a sauce forms that coats the pasta. (Don’t worry if you don’t use all the water.) Serve immediately, and enjoy!