Because I essentially read books for a
living, finding time for pleasure reading is challenging. I’m lucky to get in 15 minutes a day. In between projects, I have a bit more time,
and light books are best, so I don’t have to think too hard!
The latest book I chose was The Second-Worst Restaurant in France by
Alexander McCall Smith. It’s the second
in the Paul Stuart Series, the first being My
Italian Bulldozer. Needing time to
work on his current book on the philosophy of food, and thinking that a stay in
a sleepy French village would be perfect, Paul is being constantly pulled into
little dramas and adventures. After a bought of food poisoning, he finds
himself drawn into the challenge of turning the restaurant into the Second-Best
restaurant in France. One new dish that
goes on the menu is Griotte Cherry Clafoutis.
Griotte cherries are simply canned/jarred sour morello cherries,
available at Trader Joe’s.
It doesn’t take much time or effort to
create this delicious dessert, and having the jar of cherries in the pantry
means it can be put together and baked in no time at all. I searched for different versions among my
cookbooks, and they were all very similar, so I ended up using a recipe from
Dorie Greenspan’s Around My French Table.
Simona is hosting this 38th event. Take a look at the other entries at Novel Food, where you will find a wonderful selection of books and recipes.
4 comments:
With a title like that, how can you say no?
Clafouti!! The first time I had clafouti was in Paris eons ago (not at the second worst restaurant though...). It was made with grapes, and I was amazed that a.) I liked it, and b.) I would have it again. (I confess that in general, I'm not the biggest fan of custards.)
Your cherry clafouti looks great. we've got a jar of sour cherries; as soon as we have access to our Farmers Market eggs again, we'll definitely have to try it.
I have plenty of reading time right now; I'm Hold No.45 on 8 copies of e-book at our library. (I'm currently reading The Mistress of Spices by Chitra Banerjee Divakaruni. Wow. Next time you have 10 or 15 minutes to spare, it's definitely worth reading.)
McCall Smith is onto a new series? Wow, what a prolific writer. I must admit I have never made clafoutis: I should remedy that. Your clafoutis looks delicious. Cherries are one of my favorite fruit and their short season makes them even more coveted (I usually get them at the farmers' market, which I hope will remain open through our current health challenge). I didn't know TJ's carried jarred morello cherries. Thank you so much for your contribution to Novel Food :)
I think the title alone would pull me in, too. Great dessert. I need to get a jar of cherries for the pantry!
I love the title of this book - and I really love books about restaurant start-ups. Dorie Greenspan is one of my favorite recipe writers too, and finally a dessert like this looks to die for
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