Traveling in my Kitchen: #5 Paris

France.

In 2008, I visited Paris for the first time. It’s one of those vacations where you visit as many European countries as you possibly can pack in 2 weeks.  I dragged my backpack and luggage through trains, plains, and airports to align with my schedule/itinerary. A friend whom I met up in London said “Americans are notorious about packing a lot in a short amount of time”.  I laughed. 

Anyway, Paris is one of those cities that I really, really loved. I loved how the people speak, their language, the vibe. And although my tongue gets twisted at all the words I still love to try the language, even if it’s just to ask where the exit is.  In Paris, I did what every tourist in Paris does. I heard mass at Notre Dame, climbed the Eiffel Tower to the point where they say no more, ate pastries that are out of this world, went to museums, and walked the streets. You know, be a Parisian for several days.

When I saw this recipe for Clafoutis, I thought to myself I wouldn’t like it.  First of all, I’m not a blueberry fan unless it’s in my smoothie.  Secondly, I don’t want to make it if it turns out to be a disaster then I’d have to succumb to eating it all..or most of it (fear of wasting).  But, boy, was I wrong! This Clafoutis turned out to be the best thing ever during my stay at home adventure. 

If you don’t know much about Clafoutis, I searched Wikipedia for you and found that “it is a baked French dessert of fruit, traditionally black cherries,[1] arranged in a buttered dish and covered with a thick flan-like batter”.  It’s origins are “from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red cherriesplumsprunesapplespearscranberries or blackberries”.  I have to tell you that I’ve made the blueberry and strawberry Clafoutis and the blueberry is the winner of them all.

Over the years since visiting Paris, I’ve had numerous debates of going back. Once I went to Quebec and found myself hanging nearby a group of people speaking French. Yes, weird but not stalker like behavior. I just love the cacophony of the voices and sounds in the language.  Someday, I’d like to go back and spend some un-rushed quality time sipping some coffee and enjoying a pastry while people watching. 

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OMG! I don’t fancy myself as a dessert person even though I love eating them. So thinking about making this Blueberry Clafoutis was a big stretch. I was a bit hesitant making this knowing that if I make it I will end up eating most of it (or thrown away) if it’s too sweet or if it’s not pleasing to others. But, oh my, this is just delicious. I’m not a blueberry person either and often use the fruit in my smoothie if there’s no other fruit to be had. So while I’m not a fan of blueberries or dessert, this combination of tart and sweet is just out-of-this-world. Thankful to @manilaspoon for this delectable recipe. I’m encourage by the people who tried this to try other fruits as the author of this recipe suggested you could. I also must say that this is best eaten warm although straight from the fridge ain’t a bad thing either. It is not too sweet – and trust me when I say that! Just simply delicious. Recipe here: https://www.manilaspoon.com/2017/04/yummy-blueberry-clafoutis.html #spoonfulofcrumbs #homecooking #clafoutis #blueberries #frenchdessert #outofthisworld #flancustard #baking #desserts #firsttimemakingit #homecookingisthebest

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