I love Juila Child, she is the awesome. It’s also cherry season, which means you have to do something with all those cherries! I thought I’d whip out the classic Mastering the Art of French Cooking and see what Julia had to say, which was the clafouti.
According to the book, clafouti is a fruit flan, which is an egg custard filled with tasty cherry bits.
I have to admit, my clafouti could have been better. The bottom didn’t set correctly before I added the cherries, and the custard was kind of pasty and just lacking. It wasn’t as bad as the cupcake disaster though, so feel free to improve on what I’ve made!
Cherry Clafouti
(from Mastering the Art of French Cooking)
Ingredients:
3 cups pitted black cherries
butter
1/3 cup granulated sugar
————-
Batter ingredients:
1 1/4 cup milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla
1/8 teaspoon of salt
2/3 cup sifted all-purpose flour
Directions:
Begin by preheating the oven to 350 degrees F.
Lightly butter an 7-8 cup baking dish or pie plate about 1 1/2 inches deep.
Place all the ingredients below the line into a blender in the order listed, and blend at high speed for one minute.
Pour a 1/4 inch layer of batter into the baking dish.
The original recipe calls for a fireproof dish, and I don’t know about you, but I’ve been looking for a few of these for the past year or so and have only found two, one at the flea market, another at a thrift store, neither of which are big enough for this recipe.
Because the recipe wanted me to put the dish over an open flame/burner, I instead put it in the preheated oven until the batter had set, which took 5-10 minutes depending on the dish, the batter and the way your oven heats.
After the batter has set, spread the pitted cherries over the batter, and sprinkle with 1/3 cup of granulated sugar. Pour the remaining batter over the cherries.
Place in the middle of the preheated oven and bake approximately an hour. It is done when it has puffed and browned, and a knife inserted in the center of the dish comes out clean. It will sink as it cools.
Sprinkle powdered sugar over the dish just before serving.
Serve warm.
Cherry Clafouti
(from Mastering the Art of French Cooking)
Ingredients:
3 cups pitted black cherries
butter
1/3 cup granulated sugar
————-
1 1/4 cup milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla
1/8 teaspoon of salt
2/3 cup sifted all-purpose flour
Begin by preheating the oven to 350 degrees F.
Lightly butter an 7-8 cup baking dish or pie plate about 1 1/2 inches deep.
Place all the ingredients below the line into a blender in the order listed, and blend at high speed for one minute.
Pour a 1/4 inch layer of batter into the baking dish.
The original recipe calls for a fireproof dish, and I don’t know about you, but I’ve been looking for a few of these for the past year or so and have only found two, one at the flea market, another at a thrift store, neither of which are big enough for this recipe.
Because the recipe wanted me to put the dish over an open flame/burner, I instead put it in the preheated oven until the batter had set, which took 5-10 minutes depending on the dish, the batter and the way your oven heats.
After the batter has set, spread the pitted cherries over the batter, and sprinkle with 1/3 cup of granulated sugar. Pour the remaining batter over the cherries.
Place in the middle of the preheated oven and bake approximately an hour. It is done when it has puffed and browned, and a knife inserted in the center of the dish comes out clean. It will sink as it cools.
Sprinkle powdered sugar over the dish just before serving.
I’ve never had carbonara before tonight. I’d look at it on menus in restaurants or in recipe books and be like ew gross, bacon and pasta? Nasty man, nasty.
Ends up its really tasty. Not the healthiest thing, but damn tasty.
I came up with this recipe by going through a few cookbooks and websites and combining everything I think will be tasty together. That and I fine tuned it to what I had in my kitchen.
Ingredients:
1 tablespoon canola oil
2 cloves garlic, crushed
3-4 slices of bacon, diced
2 eggs
1/2 cup shredded parmesean
1 tsp basil
1 tsp parsley
1/2 tsp fresh ground pepper
1/2 a box of fettuccine
water to cook the fettuccine
1 cup chopped broccoli
1/4 – 1/2 cup of boiling noodle water
Boil the noodles following the directions on the package. Approximately 5 minutes before the noodles are done, add the chopped broccoli.
Crush and finely chop the garlic. Add oil to a pan and lightly cook the garlic. Do not let it burn! It’ll be nasty if you do. Remove all the garlic you can (you don’t want it to burn while you’re cooking the bacon).
Add the bacon and cook until crispy. Drain reserving 1-2 tablespoons of bacon grease.
Whisk the eggs, cheese, herbs and pepper together. Slowly add the boiling noodle water, whisking as you do so that the eggs do not curdle. Add the bacon.
When the noodles are done cooking, drain and place in a large bowl. Pour over the warm egg mixture and toss immediately.
Reheat the pan with the bacon grease (if not still warm) and add the noodles and cook slightly until the egg mixture is thickened and everything is heated through.
4 oz wide rice noodles
hotwater
1 lime halfved
2 tbsp fish sauce
1 tsp garlic powder
pinch red pepper flakes
1 1/2 tsp soy sauce
2 tbsp sugar
1 tbsp peanut oil
1/4 c cilantro chopped
1 egg
1/4 c unsalted peanuts
1 c bean sprouts
Soak the noodles in hot water in the medium mixing bowl while you make the sauce and scramble the egg.
Squeeze the juice from the lime into a small mixing bowl. Dig out any seeds with your fingers and discard the seeds. Add the fish sauce, garlic powder, red pepper flakes, soy sauce, sugar, and the peanut oil to the lime juice. Beat with a fork to combine.
Scramble the egg in the skillet over medium heat. When the eggs are solid drain the water off the noodles and add them to the skillet.
Add the sauce, the peanuts, and the bean sprouts to the skillet. Stir everything together with the tongs, and cook until its all warm.
Turn off the stove, take the skillet off the burner, and transfer your super fly ad thai to serving plates with tongs. Sprinkle with cilantro.
Skinny pancakes! I find using 1/3 of the recipe works best, this one makes alot of blini (way to much for just me) the measurements for 1/3 are in parentheses.
2 c whole milk (2/3 c)
3 eggs (1)
1/2 cup warm water (2 tbsp 2 tsp)
1/4 c sugar (4 tsp)
1 tsp salt (a little bit)
2 1/2 c flour (3/4 c)
veg oil
jam and sour cream for serving
In large bowl whisk together milk, eggs and water. Add sugar and salt, mixing well. Set aside 1/2 mixture. Add flour, a little at a time, whisking each time, until the batter is thick and spongy. Whisk in reserved egg misture until it is smooth and has no lumps.
Heat a 9 in skillet until it is very hot, but not hot enough to burn the oil (found that out the hard way… and a cast iron skillet works best). Add about 2 tbsp of the oil, swirling it to cover the skillet completely, and pouring off the excess. Reduce heat to med-low.
Pour about 1/4 cup of the batter into the pan tilting it to cover the bottom evenly. Cook for about 30 seconds then flip, cooking another 10-15 seconds, or until the batter starts to turn a darker color and bubbles a little. Cook the rest of the batter like this adding more oil when needed (not too often if you have a worn in iron skillet).
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These are kind of like pancakes, but they’re not. They’re fluffy and they grow and are really good with syrup.
