Monthly Archives: June 2010

  • Julia Child’s Cherry Clafouti Julia Child’s Cherry Clafouti

    Julia Child’s Cherry Clafouti

Julia Child’s Cherry Clafouti

  I first tried clafouti (or clafoutis, as it is spelled in France) at a French cooking class at Dish Cooking Studio several years ago under then-Auberge du Pommier chef Paul Benallick. It wasn’t until recently, when I found myself purchasing in-season cherries every weekend, that I cast my mind back to that memory. At the time, in my early twenties, clafouti seemed overly plain and not worth my efforts. And I can’t say I fully appreciated the flavours. Flavours, you ask? Plural? Isn’t it just a bunch of baked cherries in a crepe-like batter? Well, not exactly. Clafouti hails from the Limousin region of France and is traditionally made with cherries, but you will find several variations including plums, prunes, and apples. The version we sampled in class that day included lemon zest, lemon oil and mulled cherries. The version below, courtesy Julia Child, is far simpler and employs […]

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  • Cookbook Review: Everyday Food: Fresh Flavor Fast Cookbook Review: Everyday Food: Fresh Flavor Fast

    Cookbook Review: Everyday Food: Fresh Flavor Fast

Cookbook Review: Everyday Food: Fresh Flavor Fast

  Dear readers, forgive me for my short sabbatical from this blog. It wasn’t planned, between the trips to the pediatrician, pharmacy, and my general malaise over this hard job called being a mom, I let things slide. Going to sleep at 9:30 p.m. seemed more appealing than sitting down at my laptop. But I haven’t forgotten about you readers, believe me, I haven’t. And if it means skipping a shower to write a blog entry, so be it. I first bought “Everyday Food: Great Food Fast” as a newlywed. It’s not that I didn’t know how to cook, but when I did, it wasn’t rushed. I cooked for the sheer pleasure of cooking. And I realized that once I got married, and started cooking for two, I would need to plan meals and shorten my meal preparation times. (Once, as a newlywed, it took me four hours to make […]