Fresh Fig Clafoutis

Recipe By     : John Besh
Serving Size  : 8     Preparation Time :0:15

My figs weren't very sweet- so I sauteed them in butter with 1 Tablespoon of brown sugar, and 1/4 teaspoon each of cardamom, nutmeg, and ground ginger. Then after I put the figs in the pan, I used the butter as part of the 2T needed below.
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  2  Tablespoons  unsalted butter -- melted, plus more for greasing
  2  cups  quartered fresh figs (10 ounces)
  1  cup  whole milk
  3  large  eggs
  1/2  cup  sugar
  1 teaspoon  vanilla extract
  1/2 cup  flour

Preheat the oven to 325°. Butter a 10-inch glass pie plate. Arrange the figs cut side up in an even layer in the plate.

In a large bowl, whisk the milk with the melted butter, eggs, sugar and vanilla until the sugar has dissolved. Whisk in the flour until the batter is smooth. Pour the batter evenly over the figs and bake for about 40 minutes, until golden and puffed. Let the clafoutis rest for 5 minutes before serving.

Source:
  "Food & Wine Best New Chefs All-Star Cookbook"

Peach Parfait With Salted Graham Cracker Crumble

Serving Size  : 4
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5 graham crackers -- finely crushed
1/3 cup  flour
1 teaspoon  kosher salt
1/4 cup  sugar -- PLUS 1 teaspoon
 6  Tablespoons  unsalted butter -- melted, PLUS 2 tablespoons room temperature
 2  ripe peaches -- cut into wedges
 2  Tablespoons  light brown sugar
 1  Tablespoon  fresh lemon juice -- PLUS 1 teaspoon
 1   cup  fresh raspberries
 1   cup  heavy cream

Preheat oven to 325°. Pulse graham cracker crumbs, flour, salt, and ¼ cup granulated sugar in a food processor until finely ground. Transfer to a medium bowl and add melted butter; mix until a few large clumps form. Spread out crumble on a rimmed baking sheet and bake, shaking once, until golden, 12–15 minutes. Let cool. (I found this to be too dry. I would add an additional Tablespoon of butter)

Meanwhile, toss peaches, brown sugar, and 1 Tbsp. lemon juice in a medium bowl. Heat remaining 2 Tbsp. butter in a large skillet over medium; cook peaches, tossing often, until sugar is dissolved and peaches are soft, about 5 minutes. Let cool slightly.

Mash raspberries with a spoon in a small bowl, then mix in remaining 1 tsp. granulated sugar and remaining 1 tsp. lemon juice. Let sit 5 minutes for raspberries to soften.

Beat cream in a medium bowl to medium-soft peaks. Divide warm peaches among bowls and top with whipped cream, raspberries, and graham cracker crumble.

Recipe By:Andy Baraghani
Source: Bon Appetit

Summer Fresh Corn and Zucchini Chowder

Recipe By :Katya @ http://www.littlebroken.com

Serving Size  : 6  main course, 8 soup course
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  1   Tbsp.  butter
  2  strips  bacon -- chopped
  1  cup  chopped yellow onion -- about ½ large onion
  2  celery ribs -- chopped (1/3 cup)
  1  medium  carrot -- peeled + chopped (1/2 cup)
  2  cloves  Garlic -- minced
  1/2 Teaspoon  Dried Thyme
  2  medium  russet potatoes -- (1 lb.) peeled, diced into ½-inch cubes
  4  cups  water
  1  bay leaf
  4  ears  sweet fresh corn -- husk + silk removed and kernels cut from cob (2¾ cup corn)
  1  medium  zucchini -- diced into ½-inch cubes, (1½ cups)
  1  cup  half and half
  salt and fresh ground black pepper
  chopped fresh parsley -- to garnish
  cayenne pepper -- to serve, optional

In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.

Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.

Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.

Add zucchini and corn; simmer for additional 8-12 minutes or until the vegetables are completely tender.

Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot.

Add half and half and cook just until heated through. Taste for salt and pepper.

Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.