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Archive | June 8th, 2011

Use Your Favorite Seasonal Fruit in This Delicious Clafouti

Use Your Favorite Seasonal Fruit in This Delicious Clafouti

Cherries or any summer fruit can be used in this clafouti.

“Clafouti is right up there with frangipane among fun-to-say dessert words,” says chef Michel Richard in “Sweet Magic” (HarperCollins, $27.50). “It seems like a name for a circus performer — Cherry Clafouti and his Amazing Acrobats.”

This summertime favorite is traditionally made with the stones left inside the cherries, he says. “Just like cooking meat on the bone, cooking cherries with their pits lends a magical flavor and texture boost, even if it is a bit more work on your plate.” Yet most Americans don’t like seeds, so the recipe has been modified.

“If you cannot find good cherries, try using whatever other fruits are in season and perfectly ripe: plums, peaches, apricots, blueberries or blackberries, Richard says.

And don’t stress about the recipe. “No matter what you do, it is hard to mess up,” he says. “I have made this batter with half apple juice and half nonfat milk. I have added vanilla, cinnamon, chopped almonds, so please experiment.”

Cherry Clafouti

1 cup flour
1/2 teaspoon salt
1 cup sugar
2 cups milk
3 eggs
4 cups cherries, destemmed, washed and dried

Whipped cream:
1 cup heavy cream
2 tablespoons sugar

Start the batter by placing the flour, salt and sugar in a large bowl. Stir them with a whisk to incorporate the ingredients and break up any lumps that might be in the flour. Pour the milk into the dry ingredients at once with one hand while whisking quickly with the other hand to avoid lumps. If a few remain, strain the batter. In a separate bowl, whisk the eggs and then beat them into the batter until smooth. Let the batter rest in the refrigerator for 2 hours.

Near the end of the chilling time, preheat the oven to 325 degrees and position a rack in the middle.

Place the cherries in the bottom of a 10-inch round glass or ceramic pie plate. Choose a dish that looks nice, as this will be the serving dish. Pour the batter over the cherries and bake for 1 hour, until the edges are set but the center is still slightly jiggly.

Meanwhile, whip the cream in the bowl of a stand mixer fitted with the whisk attachment, adding the sugar little by little until firm. Transfer to a clean bowl and refrigerate.

Spoon the clafouti into dishes while still warm and serve with a dollop of whipped cream.

Makes 6 to 8 servings.

From “Sweet Magic” by Michel Richard

 

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Take Culinary ‘Tour’ of South America at CIA Boot Camp

Take Culinary ‘Tour’ of South America at CIA Boot Camp

Embark on a five-day culinary excursion from the western coast of Peru, Ecuador, and Chile, across the Andes and Amazon, and ending in Argentina and Brazil in a food enthusiast class at the Culinary Institute of American June 13-17.

Learn to make Brazilian dishes at CIA South America culinary classes here next week. (Here, Brazilian chef Rodrigo Oliveira presents a dish based on pork belly at CIA Latin Flavors conference last fall.)

You can learn about preparing ceviches and employing regional cooking methods as you explore the flavor profiles and seasonings associated with the cuisines of Peru, Chile, Brazil, and Argentina.

  • Develop an appreciation for the ingredients common to several South American countries.
  • Become competent in the pit roasting and grilling traditions used throughout Peru, Chile, Argentina, and Brazil.
  • Familiarize yourself with the cuisines from Brazil’s five principal culinary and geographic regions.
  • Prepare and sample a variety of authentic South American dishes.

The CIA will provide you with two chef’s uniforms (jacket, pants, neckerchief), chef’s toques, side towels, and aprons.  Those with culinary talents at any level will find plenty of valuable information at this workshop.

The class will be from 7 a.m. – 1:30 p.m. each day. The cost is $1,750. To make reservations (and only a limited number may enroll) call 800-888-7850 or Click HERE to register online.

 

 

 

 

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