In the past I’ve ranted about how I don’t really like clafouti. No matter how carefully I bake it, it has a tendency to be rubbery, at least made with any other fruit besides apples. There’s an apple clafouti recipe from Saveur that I used to make for breakfast when the John & Al lived at home, and they called it apple clabloui, or I guess that’s more properly “klablewie” because it always overflowed in the oven.
I made it for breakfast this Sunday, and my plan was to document the steps, and do a version of the recipe for here, because I do a few small things differently than the published. I got this far:
I spent the rest of the day working on my paper for ISAS class.
We’re hosting a visiting scholar, who studies comic books, so I invited Lesleigh over for dinner, since she’s got a lot of comix connections – her husband, Dave, who sadly, passed away 10 years ago, when he was only about 55, was Will Eisner’s editor – tho WorldCat identities mostly shows the title he wrote, rather than edited.
I roasted one of Matt’s chickens. I stuffed lots of herbs – parsley & thyme – into the cavity, and put the bird on a rack, upside down, like the Thanksgiving turkey. When it was time to turn it over to brown the breast, I threw a bunch of little fingerling potatoes, turnips, carrots and sliced garlic into the bottom of the roasting pan. I poured some reduced cidar into the pan. It kinda messed up the oven, but it sure was tasty. I was going to make a big gratin of greens, but I ran out of time, so I got Mark & Toni to make a salad, and I used the rest of the reduced cidar to make dressing. Tonight we’ll have chicken soup.
And oh, yeah, the main things I do different from Saveur in the apple clafouti recipe is sprinkle the top with cinnamon sugar, not just plain sugar, and I reduce the the juices before I pour them over.
