Cooking great food, with minimal amount of ingredients or work.
I tried his brussel's sprouts recipe but wasn't impressed with it.
His baked egg recipe.. it was alright.
But his clafoutis, which is a French fruit custard thing.. is delicious! It's made with heavy cream, milk, sugar, flour and fruit.
I've made it with tangelos at a potluck and today I made it with a papaya for Igor's brunch.
It was good! Very simple to make. I think I want to try blueberries. Here is his clementine recipe for prosterity sake (though the second time i tried it, it was better with 1 cup heavy cream and half cup milk):
1/2 cup flour, more for dusting pan
1/2 cup granulated sugar
3/4 cup heavy cream
3/4 cup milk
5 to 15 clementines, peeled and sectioned, about 3 cups
1. Heat oven to 350 degrees. Prepare a gratin dish, about 9 by 5 by 2 inches, or a 10-inch round deep pie plate or porcelain dish, by smearing it with butter, just a teaspoon or so. Dust it with flour, rotating pan so flour sticks to all the butter; invert dish to get rid of excess.
2. In a large bowl, whisk eggs until frothy. Add granulated sugar and salt and whisk until combined. Add cream and milk and whisk until smooth. Add 1/2 cup flour and stir just to combine.
3. Layer clementine sections in dish; they should come just about to the top. Pour batter over fruit to as close to top of dish as you dare; you may have a little leftover batter, depending on size of your dish. Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some powdered sugar over it and serve warm or at room temperature. Clafoutis does not keep; serve within a couple of hours of making it.