- Date: Thursday, July 26, 2007 -- 9:30pm
- Location: Somerville, MA
- Kitchen: Matty's Apartment
- Fellow Chefs: Matty and Rachel
- Dining Companion: Mike
- Recipe Rating: A-
Since I now have all those sour cherries in the freezer I am excited to use them, so I picked this recipe for dessert last week. It was quite good. The texture was perfect for a clafouti: somewhere between a custard and a pancake. The bursts of sour cherry flavor were lovely. The batter had a bit of kirsch in it, presumably to tie it together to the cherries, but it was so subtle that it was borderline undetectable. If I make this one again I will up the kirsch a bit. The dessert was satisfying without being too sweet (Mike thought it wasn't sweet enough -- he thought it would have been better with sweet cherries). I liked it just as it was. All four of us went back for seconds (or thirds!), and we ended up finishing the whole thing off. It was a perfect end to a summer meal! If you can't find sour cherries, you could easily substitute one of a whole variety of fruits for the cherries and still get something delicious (blackberries, raspberries, blueberries, etc.... yum!).
Sadly, there is no recipe for this one online.
The first time I ever had a clafouti was in Los Angeles. I was there with a friend, visiting a friend of his (this story isn't terribly flattering, so I'll rename everyone). The friend of a friend, we'll call him Bob, liked to cook a lot, so my friend, we'll call him Joe Bob, thought that he and I would get along fabulously. Our first morning there we went to the farmers' market and picked up many beautiful blackberries. When we returned to Bob's apartment he suggested we make a clafouti with them. He didn't want any help from me or Joe Bob, but we milled around the kitchen while he threw together the blackberry clafouti. I asked Bob about his interest in cooking and he told me that his specialty was Italian food. I responded by asking if he had made a lot of gnocchi, mentioning that although I had tried several different recipes I had yet to find the perfect gnocchi. His response:
"Well I have a great recipe, but it would be much too difficult for you. I don't know of any good gnocchi recipes that you would be able to make."
Oh. That ended that conversation. When the clafouti came out of the oven I ate my piece in silence. I am happy to say that this clafouti was much better than his. Maybe I should send him the recipe with a note, "Thought that this recipe was an improvement over the one you have. I hope it's not much too difficult for you! Best, Teena"