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by amyf

This is a fantastic simple custard that takes about 40 minutes to make.  You can use cherries in June when they’re fresh, or blackberries, raspberries and blueberries.  I would have to say the hardest part in the making of clafoutis is the pronunciation of its name!  Cla-foo-tee.  But that’s French for you.

The first mention of this humble desert was in the 19 century and it hails from the Limousin region of France, which probably means nothing, except to say that its in the middle of the country where it gets cold in the winter.  And that is probably why, when the Spring and early Summer came, and the cherries were out, those that lived there created this desert to celebrate the event.

There are many ways of making Clafoutis, from the very elegant, with slices of pears arranged in rounds, to the rustic with cherries and berries placed willy-nilly.  It can be made to look like something you might find in a Parisian Patisserie or bakery like Le Grenier a Pain, or you might find it in your French grandmother’s kitchen some sunny morning. Since I like rustic, that is the variety that this recipe describes.  Here’s how to make it:

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Enough berries/cherries, to cover the bottom of a medium sized cast iron pan or baking dish.

2 eggs

1 egg yoke

1/2 cup sugar

2 1/2 oz butter (about 3/4 a stick) melted

2/3 cup all purpose (plain) flour

1 cup milk

powdered sugar

*Preheat your oven to 400 degrees.

*Butter your cast iron pan or bake ware and put the berries in a single layer.  Don’t overfill.  Combine the eggs and yolk in a bowl.  I like to use a heavy ceramic one.  Add the sugar and whisk until the mixture is pale in color.  Whisk in the melted butter.  Sift in the flour and mix well, then mix in the milk.  Make sure you use a flour sifter, it really makes it better.  Continue beating until the batter is smooth, then pour over the berries.  Bake for 40 to 45 minutes.  Top with powdered sugar, serve warm.

If you found this recipe useful, there are many more articles, some with video, on food, art, music on my site, Urban Life!

http://johnriveraurbanmusic.squarespace.com/about-me/

by bottlerocketprincess

With the high cost of bread at the grocery store, I have started baking my own! So dig out your bread machine and get ready for a series of wonderful homemade breads that are both budget friendly and contain nothing I cannot pronounce. This article will teach you to make your own Classic French Bread or Breadsticks, with a healthy twist.

Things you’ll need

1 cup + 2 tablespoons water

2 teaspoons margarine or butter

3 1/4 cups flour (I use 1 ¼ cups wheat flour, and 2 cups white flour, i.e., the healthy twist)

1 tablespoon sugar

1 ½ teaspoons salt

2 teaspoons regular active dry yeast or quick-acting yeast

Step 1

Dust off the bread machine. Place all ingredients in the bread pan in the order listed above. Insert bread pan, close lid, and plug in. Most people remove the pan when putting the ingredients in; I don’t as it is one less step.

Step 2

Choose the French bread option on your bread maker. If you want, you can bake your loaf in the bread maker. Or, I like mine to look like French bread, so I like to let my bread maker make the dough and I shape it and let it rise again. Follow the steps below for a more authentic look.

Step 3

When you bread dough is done, remove the pan. Lightly flour your countertop or a smooth surface and flour your hands. Carefully remove your dough and gently roll out with your hands from the middle into one long loaf, or you can make bread sticks and make several long loaves. Place on a cookie sheet. Cover with plastic wrap and let rise until your meal is almost ready.

Step 4

Preheat oven to 350 degrees and bake until golden brown. For 10-20 minutes for a large loaf, depending on how narrow your loaf is. The baking time for smaller loaves or bread sticks will vary. Just keep an eye on them.

Tips

Slice and brush with garlic butter before serving.

In this installment of “Henry’s Kitchen”, we learn to make delicious oven-baked french toast, just like the French!

Spice up your next camping trip with dutch oven cooking. This video, the first of a series of 3, introduces you to dutch oven cooking and how to care for your oven. For more information about Texas state parks, including free dutch oven cooking classes, visit www.LifesBetterOutside.org.
Video Rating: 5 / 5

by thebittenword.com

This is not a gourmet recipe, in fact it is quite a simple recipe. You need some frozen crumbed fish, some pumpkin, potatoes, beans, cauliflower, and brocili, and some butter, milk, plain flour, tasty cheese, feta cheese, and garlic for the cheese sauce.

Start by pre-heating the oven, as it says on the box of crumbed fish. While you are waiting, chop up the vegetables, after peeling the potatoes, and boil them in a pot, or in the microwave for about fifteen minutes.

Remember to turn over the crumbed fish halfway through. Now you make the cheese sauce. Put a tablespoon of butter in a saucepan, and mix up a little plain flour with a half a cup of milk. Not too much flour.

Add the thickened milk mixture to the pan, and then add some grated cheese, and feta cheese. You will have to use your common sense for how much to cheese to add, but the white sauce mixture you already have is the main part of it.

Add a little garlic if you like it, and then mash the potatoes, with a little butter, milk, salt and pepper, and dish it all up with the cheese sauce on top. That’s my recipe for crumbed fish and vegetables with a garlic cheese sauce.

Make sure your crumbed fish is golden brown on both sides, and that your vegetables are cooked all the way through, especially the potatoes.

As far as the cheese sauce goes, I’m not an expert, but it is all about trial and error, and it tastes pretty good no matter what measurements you use.

You can learn to cook recipes made by your favorite big restaurant chains at home by clicking here. Personally, I wouldn’t mind learning how to make KFC’s crispy strips at home, but still try my crumbed fish and vegetables with cheese sauce.

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