Wednesday, March 05, 2008

Dutch Clafoutis?!

There is nothing quite like a savory clafoutis to rescue me on busy weeknights. What could possibly be easier than sautéing some vegetables and beating some eggs with a little flour, milk and cheese? I have become very creative with my clafoutis recipes. A few weeks ago I made one with Belgian endive and goats' cheese- turned out pretty awesome! This past weekend I opted for one made with some of the gorgeous stuff I bought at the Noordermarkt- chestnut mushrooms, leeks, Boerenkaas, Groninger mustard (grainy Dutch mustard) and Gelderse rookworst (Dutch sausage).
The wonderful thing is that you can experiment to your heart’s content- vary the amount of flour, eggs or milk, use different cheeses or meats! The possibilities are endless!

Noordermarkt Clafoutis
Serves 4-6

-2 tbsps olive oil
-500g leeks, white part only, sliced
-500g chestnut mushrooms, sliced
-1 Dutch rookworst (similar to kielbasa), cut in small pieces
-4 eggs
-80g flour
-1 tbsp grainy mustard
-100g freshly- grated Dutch Boerenkaas
-200ml milk
-salt and pepper to taste

Preheat your oven to 200C and lightly oil a 25cm quiche pan. Heat one tbsp of the oil and sauté the leeks for five minutes. Transfer to the quiche pan, add the other tbsp of oil to your hot pan and sauté the mushrooms 3-5 minutes. Transfer them to the quiche pan as well. Add the sausage to the vegetables. Beat the eggs, flour, mustard, cheese, milk and salt and pepper. Pour this over the veggies and sausage and bake for approximately 40 minutes.

NOTE: The clafoutis will deflate as it cools.

To read more about my wonderful adventures at the Noordermarkt in Amsterdam, check out my article, A Taste of Amsterdam. Stay tuned for a follow- up story!


Sylvia said...

Paola, your column amazing. Congrats.
Savory clafoutis??!!! Love the idea, specially for a light and quick dinner

vlijtig said...

That looks tasty! I'm sure we're going to try that. We are fond of 'rookworst' and 'mosterd'. Nice Blog!

Jen of A2eatwrite said...

This looks delicious! I'll have to check out your column soon.

Terry B said...

This looks and sounds amazing. I love savory versions of dishes that are most often thought of as sweet. You helpfully compared rookworst to kielbasa. what might be a good substitute for Dutch Boerenkaas?

Paola said...

hi sylvia,
thanks for reading my column! i'm having a lot of fun writing it!

hello vlijtig, welcome!
let me know how you like it if you give it a go. :)

hi jen,
thanks for stopping by. :) hope you like my column!

hi terry,
boerenkaas is made from unpasturized milk and has a very deep flavor. i guess nothing really comes close, but you might be able to substitute it with Comté. thanks for stopping by!


Kelly-Jane said...

Savoury clafoutis sounds great!

Gloria said...

Paola esto se ve muy rico amiga, realmente, es tan lindo tu blog!Cariños Gloria

Sandy said...

I love savory pies & tarts. I have not heard of a savoury clafoutis though.
This looks delicious- and perfect when you are not sure what to make with those various vegetables and cheese in your fridge.
I will use your recipe as a base Paola!

Lisa said...

Oh good! This will make a perfect dinner!

Beatriz' suitcase contents said...

Ummmmm, mushrooms..... mouthwatering.

Paola said...

Hi KJ,
It is truly a tasty (and very easy) dish!

Hola Gloria,
Gracias amiga!

Hi Sandy and Lisa,
I do hope you like it! Feel free to play around with the recipe!

Hola Beatriz,
I ADORE mushrooms too!

Thanks for all your comments, everyone!

Anonymous said...

It sounds like quiche, is there a difference?

Paola said...

Yes, there is a difference. A quiche has a crust. This doesn't. Therefore, it's easier to throw together. No pastry to worry about. Think of it as a 'crustless' quiche.


Kitchen Goddess said...

Savoury Clafoutis sounds fabulous. I've only ever eaten sweet ones, but I'll be sure to try this out.

Vicky Hampton said...

Savoury clafoutis - what an excellent idea! Sounds just like my kinda thing, not having much of a sweet tooth myself... Hey, you should try Nigella's caramelised onion thingy that's like a cross between a scone and a tarte tatin... all good!

Paola said...

Hi Vicky, and welcome! Yes, I've been meaning to try that recipe! Thanks for reminding me!