Food Porn Wednesday… Blueberry Clafoutis, Beef & Cauliflower, Beef and Bok Chok, Fermented Chili Bean Curd…

Some highlights from my Instagram this week. Been too lazy to post recipes (or post much at all)… but I’ve been cooking up a storm!

Blueberry Clafoutis: 

I made this for dessert tonight- it’s blueberry season here in Michigan and the French clafoutis is one of my favorite easy desserts of all time! Imagine the bastard (sweet) lovechild of a Dutch pancake (the real kind) and a Yorkshire pudding… with fruit… so good.

Here is an excellent recipe similar to the one I make- with a little clafoutis history thrown in!

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#blueberry #clafoutis #dessert #food #foodie #foodies #foodporn

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Beef, Mushroom, Cauliflower Stir Fry:

Found this excellent little recipe on this site. We loved it and finally used up a head of cauliflower lingering in the fridge.

Beef and Bok Choy:

I really loved this- I am in the process of typing out the recipe. Will post it soon.

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#beef #babybokchoy #stirfry #food #foodie #foodies #foodporn

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Fermented Chili Bean Curd:

This is a favorite of mine since childhood. My mother used to feed it to us as a condiment with hot rice. I always preferred it as ancient as possible.

From Wiki:

“Fermented tofu is commonly used as a condiment and is consumed at breakfast to flavor rice, porridge, gruel or congee. Usually either several bricks are placed in a small bowl covered in the flavored brine or one to one half bricks are placed into a bowl. Then, chunks are broken off the brick and consumed with a mouthful of porridge or gruel. The brine may also be used for flavoring. Fermented bean curd can also be added in small amounts, together with its brine, to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables such as water spinach).”

More about it here.