When buying cheeses: 

(1) Look for a good, reputable cheese monger and make sure they offer samples.

(2) Take your time in the cheese shop – study the signs, the descriptions and the visual characteristics of the cheeses.  “Window shop.”

(3) Be sure that the cheese looks fresh.   The more rustic the rind and the more natural the color, the better the cheese is likely to be.   The interior of the cheese should be free of mold, unless it is a blue cheese. 

(4) Take note of the type of milk that was used in the production of the cheese, where it was produced, how long it was aged, etc.  You will begin to learn more about the cheeses by writing this information down.

(5) Taste before you buy.  This is key, even if you have tasted that cheese a dozen times before.  You want to make sure the cheese is fresh.  If the cheese is past its peak, you will begin to taste ammonia.  If so, ask for a fresher piece or buy something else. 

(6) Buy only as much cheese as you are planning to use within the next day or two.  If you have to buy more, then cut off only what you need to serve and store the rest.

(7) To bring out the flavors, always bring cheese to room temperature before serving. 

Experiment with different types of cheeses – it is the best way to discover what you really like!

(1) Buy strawberries that are in season locally. Look for organic or at least pesticide-free.

(2) When it comes to strawberries, bigger is usually not better. I really like the small berries that are packed with flavor.

(3) Choose berries that are fresh-looking, firm and glistening-red. The green top should still be attached.

(4) No white shoulders! Look for berries that are uniformly red. I have found that berries that are white around the top usually lack flavor.

(5) Make sure there is no sign of mold or mildew. Look through the bottom of the container to make sure all of the berries are fresh.

Try my recipe for Balsamic Strawberries with Creme Fraiche and Cracked Pepper. 

Enjoy!

Ingredients
2 ½ cups all-purpose (plain) flour
1 t. fine-grained sea salt
1 T. sugar
2 sticks (1/2 pound) butter, cut into 1 T. pieces
About ¾ cup cold water

You will also need:
Food processor with pulse option
Plastic wrap
Rolling pin
Smooth surface
Extra flour to dust surface of rolling area

Instructions
Put flour, salt and sugar in the food processor bowl. Pulse in the butter one piece at a time. (Give each piece about 2-3 pulses – it is important not to over-process, as the dough will get tough.) When all butter has been pulsed in (mixture will resemble crumbly corn meal), slowly pour in the water, while pulsing, until the mixture starts to come together.

Gather up the dough and form into a ball. Split into 2 pieces and wrap each one in plastic wrap. Refrigerate for at least 30 minutes (up to a week is fine).

When ready to make a pie, toss a little flour on your work surface. Take a disk of dough from the refrigerator, unwrap it and roll it out (away from you) until it is very thin, turning ¼ turn with each roll. Place it into a pie dish, make sure it is smooth on the bottom and up the sides. Crimp the edges with your fingers.

Continue with your favorite recipe. This makes 2 pie crusts.

Ingredients
1/2 pound fruit (fresh cherries are traditional)
¼ cup plus 2 tablespoons unsalted butter
1/4 cup granulated sugar
1/4  cup almonds, ground to a fine powder (almond flour)
Salt
2 eggs
2/3 cup milk
1 tsp vanilla extract or almond extract
Powdered sugar (optional)

You will also need:
Paring knife
Small saucepan
8-in gratin dish
Mixing spoon
Whisk

Instructions
Preheat the oven to 400oF.

Cut the large fruit into quarters and set aside.

Melt the butter in a small saucepan over low heat. Remove from the heat and brush melted butter over the sides and bottom of an 8-inch round gratin dish to coat well. Set the remaining butter in the saucepan aside.

Pour the sugar into the buttered dish, turning it to coat thoroughly with sugar. Empty the excess sugar into a mixing bowl. Put the flour, almond powder and a pinch of salt into a mixing bowl and blend well. Add the eggs and beat into the dry ingredients with a whisk. Stir in the milk. Add the extract.

Warm the saucepan containing the remaining butter over low heat until it turns light brown. Pour it into the batter and blend thoroughly.

Arrange the fruit in the bottom of the prepared gratin dish. Pour the batter evenly over the fruit. Bake in the preheated oven for 40 minutes.

To test for doneness, insert the tip of a knife in the clafoutis. If it comes out clean, the clafoutis is cooked.

Cool for 10 minutes and dust with powdered sugar, if desired.

If preparing in advance, remove the clafoutis from the oven and set aside in a cool place. It is best served warm, not hot. Place in a low oven for about 10 minutes just before serving so that it is just slightly warm when served.