Cooking, to me, isn’t a competition. It’s about sharing and exchanging ideas. Cooking for someone is like offering them a bit of a gift, and competition adds intimidation where there should be none. Plus, whether someone is more or less experienced than me when it comes to cooking, I’m sure I have something to learn from them. So I’ve never participated in a cooking contest.
Um, until now. This one isn’t just about cooking, it’s also blogging, and it seemed too fun to pass up. The event is associated with the movie Julie and Julia, based on a book of the same name. I read this book years ago, and after the book, I went back and read Julie’s entire blog. In it, Julie Powell cooks her way through Julia Child’s thoroughly intimidating Mastering the Art of French Cooking in one year. Not only is the book fun and easy to read, the whole concept of cooking entirely through a book appeals to me.
To enter, I had to cook and blog about a Julia Child recipe. I’ve owned MtAoFC for years. I’ve just never bothered to use it, at all. I figured the time would come when I was excited to pick it up, and I was right. After scanning through the book, I chose to make clafoutis.
Clafoutis, it turns out, is really easy. The batter, which is similar to crepe batter or thin pancake batter, is mixed in the blender. Then it’s poured into a baking pan with cherries, topped with more sugar, and baked. To make it even easier, the cherries are traditionally left unpitted (although Julia does call for pitted cherries). Cherry pits release a bit of almond flavor as they’re heated, which is lost if the cherries are pitted before baking.
That being said, next time, I’ll pit the cherries, because the seeds were a little distracting. Other than that detail, this was a treat. You can’t go wrong with cherries in July, and these were just slightly tart and complimented the sweet batter. The batter cooks up moist and soft. What’s more, there’s no butter or oil in this dessert. So it’s fancy, easy, and relatively light – definitely a winner.
The contest winners are chosen through voting. It’s an easy process with no sign-in required. If you’d like to vote, click here. I’m last on the list. Thanks!
One year ago: Comparison of 4 white cake recipes
Clafouti (slightly reworded from Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle, and Simone Beck)
MtAoFC note: Use fresh, black, sweet cherries in season. Otherwise, use drained, canned, pitted Bing cherries, or frozen sweet cherries, thawed and drained.
My note: The only bit of funny business is that Julia calls for a Pyrex pan, then says to “set it over moderate heat.” Pyrex is not fit for stove use. I put the pan in the oven for a few minutes to let the batter set before continuing. I think you could also preheat the pan as the oven heats, and then the batter would set immediately after it’s poured in. (The batter isn’t especially cold, so it won’t shock the hot pan and cause it to shatter.)
For 6 to 8 people
3 cups pitted black cherries
1¼ cups milk
⅔ cup sugar, separated
1 tablespoon vanilla extract
⅛ teaspoon salt
½ cup flour (scooped and leveled)
1. Preheat oven to 350F. Butter (or spray with nonstick spray) a 9-inch Pyrex pie pan.
2. Place the milk, ⅓ cup sugar, eggs, vanilla, salt, and flour in your blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute.
3. Pour a ¼-inch layer of batter in the baking dish or pie plate. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat. Spread the cherries over the batter and sprinkle on the remaining ⅓ cup sugar. Pour on the rest of the batter and smooth the surface with the back of a spoon.
4. Place in middle position of preheated oven and bake for about an hour. The clafouti is done when it has puffed and browned, and a needle or knife plunged into its center comes out clean. Sprinkle top of clafouti with powdered sugar just before bringing it to the table. (The clafouti need not be served hot, but should still be warm. It will sink down slightly as it cools.)