Clafoutis. You've eaten one. You've probably baked one. You've definitely heard of one. But can you define one? What is a clafoutis?
It's not quite a cake or a custard or a flan or a pudding. It has been called lots of names, including "a baked fruit dessert," "a baked custard with fruit," "a crustless pie," "a fruit-fill flan," and my personal favorite, "a sweet frittata." Purists called it a flognarde, but that lacks the panache of clafoutis (pronounced cla- foo-tee).
Clotilde Dusouslier, the charming Parisian food blogger, calls clafoutis "the epitome of the French grandmotherly dessert: unpretentious, easy to make, and blissfully comforting."
Call it what you will, especially if you're high school French is a little rusty. Just be sure to make one.
Comfort Foods and Indulgences
Comfort Foods and Indulgences
Coconut-Lime Rice Pudding with Mangoes
Do you ever get the Sunday night blues? You know, that feeling of disappointment that the weekend is over and Monday morning looms like a dark cloud?
It happens to me sometimes. And when I feel this way, I usually crave something comforting. This past Sunday it was rice pudding--the quintessential comfort food. That's because it's warm, creamy, and unabashedly carb-y. These are the good carbs though, the ones that make you feel like you're receiving a hug from your mom.
Even if you don't get the Sunday night blues, everyone needs a little comfort now and again. And rice pudding leaves you feeling good every time.
Braised Short Ribs with Horseradish-Potato Mash
Even though spring is officially here, I'm still craving comfort foods,
like stews and braised meats. Since cold weather isn't a prerequisite
for braising, this past weekend I braised short ribs. After a low, slow
braise, the meat turns buttery, soft and absolutely tender enough to cut
into with a fork. With Passover and Easter just around the corner, a
braised meal is just right for a holiday dinner with family. Instead of
the more typical brisket for Passover, why not bring braised short ribs
to the Seder table?
Every year around this time, I love to enjoy Passover foods even if I'm
not Jewish. (I am still waiting for someone to invite me over for
Passover.) I love matzo ball soup and can't get enough of
chocolate-covered jelly rings, which I add to my homemade sorbet. But I'm in love with short ribs. It's definitely still popular—I saw it on the menu at Orson restaurant
when I was in San Francisco last month. A meal of short ribs is
literally a stick-to-your ribs kind of food. So, no, I wouldn't eat it
every day, but on a special occasion, why not?
31 Days Of Pie, Day 29: Lemon Meringue Pie
Day 29 of 31 Days Of Pie is Lemon Meringue Pie from Kate McDermott, Art Of The Pie
I refused to let our 31 Days Of Pie go by without one Lemon Meringue. Of course, it’s not just any Lemon Meringue, but a Lemon Meringue from Kate McDermott’s grandmother Geeg. It’s a perfectly balanced pie which earned her the title The Queen Of Lemon Meringue. It’s certainly majestic and for me I’ll never need any other recipe for a lemon meringue. Thank you so much Kate for being you! And to Geeg, too!
Lemon Meringue Pie from Kate McDermott, Art Of The Pie
Ingredients
1 pre-baked single pie crust
For the Filling
World's Best Grilled Cheese
3 tablespoons butter, melted Heat a heavy 12-inch cast iron skillet over low to medium-low heat. Meanwhile, spread ½ teaspoon of mustard on the two bottom slices of bread and then sprinkle evenly with the grated cheeses. Top each with a remaining bread slice, pressing down gently to set. Brush sandwich tops completely with half the melted butter; place each sandwich, buttered side down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to re-heat and crisp, about 15 seconds. Transfer sandwiches to a cutting board and slice in half with a knife. Serve warm. For two. – Recipe courtesy of Cook Like James |
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