Well I’m clearly on a blueberry kick! I made a Blueberry Clafoutis last night for dessert on date night. A clafoutis is a baked french dessert of fruit, traditionally cherries, covered in a thin batter and baked. If not cherries, its technically called a “
Flaugnarde,” but since that’s the ugliest sounding word I’ve ever heard, I’ll keep calling it a Clafoutis.
1 pint blueberries
1 lemon zested
1 T white granulated sugar
2 T Butter
Saute your blueberries with 2 T of butter, 1 T of sugar, and the zest of a lemon. Cook on medium heat for 2 minutes.
1 cup flour
2 T white granulated sugar
1/2 t Vanilla extract
3/4 cup milk
- Blend all ingredients until combined smooth.
- When your batter is whipped up and blueberries have softened, pour the batter evenly over all the berries. Cook for a moment and then place into a 425 degree oven for 18-20 minutes. Remove when golden brown and dust with powdered sugar.
This dessert is best served warm with a scoop of ice cream or whipped cream. I served it with maple whipped cream.
Simple Maple Whipped Cream
1 T maple syrup
1/4 cup heavy cream
- Beat the two ingredients together until light and fluffy. Serve immediately.
I hope you try this dessert out! So simple, yet still impressive, and absolutely delicious!
Last month I was lucky to have the opportunity to work the Samsung Club des Chefs dinner where I got to cook and plate alongside some of the top Chefs in the world. It was spectacular!
Here are a list of Chefs that were presented.
- “Michel Troisgros, the third-generation owner of a three Michelin star restaurant since 1968, and president of Samsung Club des Chefs;
- Eric Trochon, winner of Meilleurs Ouvriers de France 2011, one of the most difficult national cooking contests in France. Eric plays multiple roles as renowned chef, food stylist and professor at the Ferrandi Culinary School in Paris, France;
- Christopher Kostow, the second American-born and the third youngest chef ever to receive three Michelin stars; and
- Frank Castronovo and Frank Falcinelli (The Franks), acclaimed Brooklyn, New York-based tastemakers at the forefront of the American chef-restaurateur movement.”
Samsung Home Chefs
The Franks 1st course, roasted vegetables in a roasted cippolini onion vinaigrette with balsamic and avocado
Eric Trochon’s Kalamata Olive stuffed lamb loin, roasted tomatoes, and polenta croquettes
Plating with Chef Laura Merrick! She is a dream to work with.
Chef Eric Trochon’s Curried Cauliflower 1st course
Chef Robb from CEP, Food Stylist, Chef Eric Trochon, Chef Laura Merrick, and I
Such an awesome experience! I loved everyone and every moment!
Chef Sean Gallagher
I had the chance to have a glass of 1959 Grands Echezeaux chateau lafite Rothschild at a private event with a client last month. All I can say is wow.
It was incredible. It had so much sediment we decanted it twice. After an hour of letting it breath it was smooth and had many layers of depth. Definitely a life experience for sure.