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David Tanis
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Created: March 30, 2011
About Me
Chef at Chez Panisse in Berkeley, Calif. six months out of the year. Author of A Platter of Figs and Heart of the Artichoke.
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The notion of a dessert made with Swiss chard may sound bizarre, but it’s traditional in the South of France and Italy. Because of the baking powder, the pastry will puff as it bakes — the resulting texture is more like a cake than a pie....
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Clafoutis follows the model of every simple European housewife’s dessert: Make a batter, pour it over some fruit, and bake. Cherry is the best, I think. A little kirsch accentuates the flavor of the cherries.
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If fava beans are in the market, you know it’s spring, or spring somewhere nearby. Their giant green pods look like something strange and juicy, perhaps from another planet. In fact, they are the original Mediterranean bean. Early favas are small...
