Posted by Lucy Baker, March 25, 2008 at 12:30 PM
I've always wanted to try baking a clafouti, the homey French dessert that is part pancake, part pudding, and part custard. But classic clafoutis are made with fresh cherries, and I was deterred by the idea of pitting cup after cup. So when I saw a saw the clafouti recipe in the April issue of Everyday Food that replaced the cherries with dried figs, I knew I had to make it for this week's recipe review.
The clafouti recipe was part of a larger article about a basic, homemade baking mix (6 cups flour, 3 cups sugar, 2 tablespoons baking powder, and 1 tablespoon salt). The total yield is about 9 cups, which is more than enough to make one batch of every recipe in the article: the clafouti, plus oatmeal blondies, jam sandwich cookies, and silver-dollar pancake sundaes.
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Posted by Lucy Baker, September 25, 2007 at 11:45 AM
I love wine—I drink a glass almost every night—but I have a hard time finishing an entire bottle. And after a few days, that luscious, inky petit syrah can taste a bit...well, off. So what's a girl to do with the dregs? Inspired by a package of dried figs I found in my cupboard and half a bottle of just-this-side-of-bad Sangiovese I had on the shelf, I emailed Marie Simmons (author of many cookbooks, including Fig Heaven
, which is one of my tried-and-true, ingredients-splattered-across-the-page favorites) and asked her for some tips on how to poach dried fruits.
Her advice?
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Posted by Adam Kuban, August 10, 2007 at 5:45 PM
It's a little late today, but I guess I wanted to wait a bit before parting with The Breakaway Cook for the week. It's a little chilly, windy, and rainy today as I'm writing this so Clay-Pot Ginger Pork with Figs and Pickled Fennel looked like just the antidote. As the book's author, Eric Gower, notes, this recipe takes little in the way of assembly but it does need about two hours to cook—it's a good weekend dish for that reason.
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