Apple, Pear, Blackberry Flaugnarde

I know what you all are thinking…”What on earth is a flaugnarde?” Well according to wiki, it is a baked french dessert with fruit arranged in a buttered dish and covered in a thick flan-like batter. I ran across a recipe for a clafoutis, which is similar but made with cherries, and I thought “I could totally paleofy that thing.” (Yes paleofy is a term.)  I was slightly nervous because I was making this for the first time to bring over to a brunch with people I have never met before.  But luckily it turned out great and I didn’t have to run across the street to Whole Foods to save the day.

Ingredients:

  • 2 cups plus 2 tsp apple juice, look for juice with the only ingredient on this list as apples
  • 2 tbs grassfed butter, plus some more for greasing the pan
  • 3 small sized granny smith apples, peeled, cored, and cut into 1/4 inch slices
  • 1 medium pear, I used a Bartlett, peeled, cored, and cut into 1/4 inch slices
  • 1/2 cup blackberries
  • 1/2 cup, plus 3 tbs coconut crystals
  • 1 tsp vanilla, divided
  • 3 eggs
  • 1/3 cup almond flour, I used Bob’s Red Mill
  • 1/4 cup tapioca flour
  • 1/2 tsp
  • 3/4 coconut milk

Directions:

  • Add the 2 cups of apple juice to a small saucepan.  Cook over medium to high heat for about 10 minutes, until the juice had reduced to 1/2 cup. Allow to cool. (I stuck mine in the refrigerator.)
  • While juice is simmering, preheat oven to 400 deg F and butter a 10 inch deep dish pie pan.
  • In a large saute pan, melt butter over medium heat.  Add apples, pears, 3 tbs coconut crystals, 1/2 tsp vanilla, and 2 tsp of apple juice. Cook stirring occasionally for about 5 minutes until apples are soft.
  • In a large bowl, whisk together eggs, rest of sugar, rest of vanilla, almond flour, tapioca flour, and salt.  Once those ingredients are mixed thoroughly, add in coconut milk and reduced apple juice, and mix.
  • Pour the mixture into the pie dish and then top with cooked apples and pears along with any juices. Add the blackberries to the middle of the dish.
  • Bake for 40 minutes, until dish is set and edges are golden brown.
  • I served mine at room temperature.

Wild Caught Salmon with Apples & Onions

I am finally back with a new recipe.  If anyone was curious if I was ever coming back, rest assured that I am.  I was cramming studying for a licensing exam and now that it is over, I can get back to cooking and blogging.  Keeping my fingers crossed for the next 10 to 12 weeks in the hopes that I passed so I don’t have to go through that torture ever again.

Now on to the food!

Since it is apple season I thought I would try to incorporate them into everything including a salmon dish. I know what you are thinking…salmon, apples, cinnamon…but trust me it turned out wonderful.

Ingredients:

  • 4 Wild Caught Salmon Fillets without the skin on, about 5 ounces each
  • 1 tbs of olive oil
  • salt and pepper to taste
  • 1 tbs butter
  • 1 onion, sliced
  • 1 sweet-tart apple, cored and sliced, I used honeycrisp
  • 1/2 tsp cinnamon
  • 1 tsp white wine vinegar

Directions:

  • Heat a large skillet, I used stainless steel, to medium high heat.  Add evoo, then add salmon to pan. Sprinkle on some salt and pepper.  Cook for roughly 3 minutes than flip and cook for another 2 to 3 minutes. Remove from pan, set aside and cover with foil to keep warm.  The salmon might not be fully cooked yet and that is okay because it will be cooked some more soon.
  • Add butter, onions, and cinnamon to the pan. Cook for about 10 minutes until onions are soft and start to turn brown.  Add apples and cook for another 5 minutes.
  • Now add salmon to the top of mixture and cover pan with a lid. Cook for about 3 to 5 minutes. After this final steam your salmon should be cooked through.
  • Remove salmon from mixture and then add white wine vinegar.  Mix and then spoon mixture on top of salmon.