Wednesday, August 27, 2008
Tuesday, August 19, 2008
I surprised myself by not being able to correctly distinguish accents from Britain/Wales/Scotland/Ireland.
Test your own language prowess!
Saturday, August 09, 2008
I found this delicious recipe from Ceres & Bacchus via smittenkitchen. Naturally, I had to improve it a bit with a little rewrite, because that's my way.
From wikipedia, I learned that clafoutis is "originally from Limousin" (in the heart of France) and that "the dish's name comes from Occitan clafotís, from the verb clafir, meaning 'to fill up' (implied: 'the batter with cherries')." The article also stated that clafoutis is basically pancake batter fancied up by French cooks, and that clafoutis madness spread throughout France during the 19th century.
(Okay, it didn't say clafoutis madness; that is my own invention.)
I am a big fan not only of pancakes but also trendy recipes, so this recipe was a natural.
The first time I made the dish, I used cherries as recommended by smittenkitchen. The second time, I used plums because they were so much cheaper than cherries.
Both times it has been delicious.
Plum Clafoutis (kla-foo-tee)
* 3 eggs
* 1/2 cup sugar
* 1/2 cup butter, melted
* 1 cup flour
* 1 cup milk
* 1/2 tsp vanilla
* 2 tsp rum
* 2 cups of plums, pitted and halved
Preheat the oven to 400 F.
Beat the sugar and the eggs with a wire whisk until they turn lighter in color. Add butter gradually, whisking to incorporate. Add flour all at once, whisking until batter is a homogeneous mixture. Add milk gradually, mixing well. Add vanilla (and rum if you are using it). Mix well. The batter should be very smooth and shiny.
Butter a glass or earthenware baking dish, 9- or 10-inch cake pan, or oven-proof skillet. Place the fruit in the dish. Pour the batter over the fruit.
Bake approximately 30-40 minutes, until slightly browned and almost completely set in the middle. (I prefer it to be a little custardy in the middle, so I rarely bake for more than 30 minutes.)
Let sit at least 15 minutes. Turn out onto a plate; sift powdered sugar on top if desired. Serve warm or at room temperature. Store in refrigerator. Leftovers are excellent for breakfast.