I don't know why I don't make clafoutis more often, when variations of the traditional French country baked fruit pudding are so easy to make and the results have such a wonderful cake-and-custard texture and the rustic charm of the simple flavors of milk, flour and eggs. I suppose that there's so many ideas for food that it's easy to forget about one while exploring others, until something reminds me again. Fortunately that reminder showed up in the form of a recipe for an almond-peach clafouti while browsing through the latest cookbook to arrive on my shelves, Ancient Grains for Modern Meals by Maria Speck. I will have much to say about this informative and beautifully illustrated cookbook in the coming months as I explore the recipes and information contained between the covers.

I love the idea of adding almond flour to a clafouti for its wonderful marzipan-like fragrance and the toothsomeness it adds to the pudding's texture. And I also liked the convenience of baking the clafouti in a glass pie plate rather than the customary earthenware dish. But peaches aren't in season around here right now, while on the other hand it's a great time for citrus fruits from the southern United States. So I've adapted the recipe from the book to use colorful segments of blood orange as well as using honey for a sweetener. And the results? The blood oranges burst into your mouth with a sweet and tart pop, surrounded by a creamy and aromatic pudding cake. Absolutely wonderful, and the clafouti disappeared in one sitting.

This recipe is so easy to make, you can put it together after a meal while everyone's food is settling. On the other hand, you can make it an hour ahead of the meal and keep it at room temperature. If you don't have almond flour — also known as almond meal or simply ground almonds — on hand, it's easy to make at home too. Simply grind 1/3 cup of blanched (skinless) almonds with 1 teaspoon of white sugar in a coffee grinder or food processor until finely ground, sifting the results to add clumps back into the grinder (sugar is added to absorb the oil from the almonds in order to prevent clumping). You may also want to consider serving this clafouti for a sweet weekend breakfast.

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Although perhaps better suited to summer time meals, this hearty and vegetable-packed dish is really perfect anytime of the year. We need our veggies and, served alongside black-eyed pea and quinoa croquettes, you are in for a good dose of nutrition and one fine meal.

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Goan Egg Curry with Tamarind and Coconut

If you enjoy Indian spicy egg dishes, you will for sure want to try this one. Spices, sweet tamarind and coconut come together to make a delightful gravy that smoothers the egg with goodness. Local farm fresh eggs were used in this dish. What a treat and a great deal for $2.00 a carton.

I adapted this recipe from 1,000 Indian Recipes by Neelam Batra. I do enjoy cookbooks with illustrations, but I can ensure you that the quality of the offerings more than make up for the absence of gorgeous shots. Not strictly vegetarian, but no matter, as this thick volume of delights is sure to please those who prefer not to have meat on their plate. I know of a few fellow food lovers who enjoy this cookbook as much as I do. When stuck for a dinner plan, I often find myself flipping through the pages. Great ideas from throughout India. There are many easy Indian recipes that you will find to inspire your cooking and helpful ideas for homemade spice blends, condiments, appetizers, soups, salads, sides, vegetables, cheese, eggs, legumes, curries, rice, breads and desserts, in addition to meat dishes and beverages. Now, I don't eat meat, but if I did, this would be an ideal book to consult. Menu suggestions are also informative as is the glossary. Surely this is one of my most treasured cookbooks and I enjoy adapting the recipes to suit my preferences. The exploration continues … good eats.

Goan Egg Curry with Tamarind and Coconut

Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on April 4, 2012 Hard-boiled eggs simmered in a creamy, tart and spicy gravy Print this recipe Ingredients: 8 large eggs Paste: 2/3 cup dried unsweetened coconut 1 clove garlic 1 tablespoon ground coriander 1 teaspoon ground mustard powder 2/3 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground cinnamon 1/4 teaspoon cloves 1 star anise 1/2 teaspoon cayenne pinch of asafoetida Curry: 2 tablespoons sesame oil 1 medium onion, chopped 2 green chilies, seeded and minced 2 tablespoons tamarind pulp 2 1/2 cups water 1 1/2 teaspoons sea salt, or to taste 1/2 cup + 2 tablespoons coconut milk handful of fresh parsley, chopped Instructions: Place 6 of the eggs in a medium saucepan and cover with water. Bring to a boil and cook for two minutes. Remove from heat, cover the pan, and let the eggs sit for 10 minutes. Plunge the eggs into a bowl of cold water, then peel and cut lengthwise. Set aside. In a food processor or blender (I used my trusty Magic Bullet), combine the ingredients for the paste and add a few teaspoons of water. Blend until you have a relatively smooth paste, adding more water if necessary. Set aside. Heat the oil in a large saucepan or wok over medium heat. When hot, toss in the onion and fry for 5 - 6 minutes or until it turns a golden brown. Stir in the chilies and the spice paste, and fry for another 5 minutes. Add the tamarind, water and salt. Bring to a boil, then reduce the heat to a medium-low, cover, and simmer for 15 minutes or until the sauce is smooth. Now add 1/2 cup of coconut milk and simmer for another 10 minutes. Meanwhile, lightly beat together the remaining 2 tablespoons of coconut milk and the remaining 2 eggs. Add this to the curry, stir, and simmer until the eggs come together, about 2 - 3 minutes. Finally, add the hard-boiled eggs and gently simmer for another 5 minutes. Serve hot and garnish with fresh chopped parsley. Makes 4 - 6 servings

More Indian egg recipes you are sure to enjoy from my kitchen:
Egg Pakoras
Eggs Vindaloo
Shahi Egg
Egg Masala Curry in a Spicy Tomato Gravy

On the top of the reading stack: cookbooks featuring grains

Audio Accompaniment: Vic Chesnutt

Yogurt Patties with Barley, Mushrooms and Sun-Dried Tomatoes

Plenty of things to complain about, but also plenty of things to be thankful for. I don't have a reputation for being an optimist, but I am captivated and inspired by Plenty by Yotam Ottolenghi. Gorgeous photos, tempting recipes that will grace any vegetarian table, and lots of options for vegans too. This book is my newest obsession, though I have had it for a while now. I will not ramble, but just encourage you to explore this cookbook that has me drooling each and every time I pick it up. Some of the recipes are a bit time intensive, but well worth the while, especially if you want to impress your dinner guests. And then, I like to nourish myself and stimulate my palate at the same time. I am thinking a few black olives would also be a nice addition to this recipe.

Sort of like an easy risotto without extensive stirring, mushroom fans will not be disappointed. You can also serve the sauce over rice or any grain or flatbread.

Yogurt Patties with a Barley, Mushrooms and Sun-Dried Tomato Sauce

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Published on April 1, 2012 Delicious yogurt-and-flour patties topped with a rich barley, mushroom and sun-dried tomato sauce Print this recipe Yogurt Patties: 1 cup + 2 teaspoons whole-wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon sea salt 3/4 cup whole fat or Greek yogurt 3 tablespoons fresh parsley, trimmed and chopped 2 tablespoons unsalted butter 2 tablespoons olive oil Barley, Mushroom and Sun-Dried Tomato Sauce: 1/2 cup pearl barley, well rinsed 1 oz dried mushrooms (I used a mix of porcini, chanterelle, shiitake, portobello and oyster) 4 - 5 sun-dried tomatoes 2 tablespoons olive oil 5 tablespoons unsalted butter 2 cups fresh button mushrooms, sliced 2 cups fresh shiitake mushrooms, sliced 3 sprigs fresh thyme, stem removed and finely chopped (reserve some for garnish) 1 clove garlic, crushed or finely minced 2/3 cup dry white wine sea salt to taste freshly crack black pepper to taste 2 tablespoons fresh parsley, trimmed and chopped (reserve some for garnish) 2 teaspoons lemon curd or preserved lemon juice of 1 lemon 4 - 6 tablespoons whole fat or Greek yogurt Instructions: Start making the patties by combining the flour, baking powder, sea salt, yogurt and parsley in a large bowl. Knead the dough for a minute or two until you have a rather dry dough, adding more flour as necessary. Wrap in plastic wrap and chill for an hour or two. Start making the sauce by cooking the barley in a small saucepan covered with several inches of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 - 25 minutes or until al dente. Drain and set aside. Meanwhile, soak the dried mushrooms in 1 cup of warm water. In a separate bowl, soak the sun-dried tomatoes in hot water. When the barley is finished, drain the sun-dried tomatoes and chop. In a large saucepan, heat the olive oil and half of the butter over medium-high heat. When hot, add the fresh mushrooms and thyme, and stir for 5 minutes or until the mushrooms are softened. Add the garlic and wine, and continue to cook until most of the liquid is absorbed. The next step is to add the dried mushrooms along with their soaking liquid, as well as sea salt and plenty of fresh cracked black pepper to taste. Turn the heat to low and simmer for 10 minutes. Stir in the remaining butter, sun-dried tomatoes, parsley, lemon curd or preserved lemon, lemon juice, and the cooked barley. Keep the ragout simmering on a low temperature, adding more water or white wine as desired for a smooth risotto-like consistency, while the patties are cooked. To finish off the patties, divide the chilled dough into 6 equal portions. On a floured surface, roll each piece into discs about 1/2-inch thick. Melt the butter and oil in a small saucepan over medium-low heat. Heat a small skillet over medium heat and brush with some of the butter and oil mixture when hot. Fry each patty separately for 2 minutes on each side or until both sides are golden brown, brushing the pan with more of the melted butter and oil as required. Keep the finished patties warm in the oven at a low temperature. To serve, transfer a patty or two to a plate, top with a generous portion of the sauce, a spoonful or two of yogurt, and a scattering of the remaining parsley and thyme. Makes 3 - 6 servings

More mushroom vegetarian dishes from Lisa's Kitchen you are sure to enjoy:
Hungarian Mushroom Soup
Vegetarian Mushroom Bourguignon
Quesadilla with Mushrooms
Cheddar and Mushroom Shirred Eggs

On the top of the reading stack: cookbooks

Audio Accompaniment: Abakus - Igmatik ( Tripswitch Remix )