Podcasts about Clafoutis

This podcast episode features Bruce and Elaine Ingram as they read the "7 Foraging Finds" article and clafouti recipe. The Ingrams delve into the world of foraging for wild edibles, highlighting  nutritious and delicious foods that can be found in the wild. They also share tips on identifying, harvesting, and preparing wild foods like watercress, dandelions, berries, and mushrooms, while also emphasizing sustainable foraging practices and offering a blackberry clafouti recipe. More from Mother Earth News and Friends

Ecoutez La recette de Jean-Sébastien Petitdemange du 23 février 2025.

Think fruit desserts are just for summer? Think again! From bright citrus cakes to no-bake berry cheesecakes, there are so many ways to enjoy fruity treats all year long. Imagine serving up a creamy lime curd parfait layered with buttery, shortbread crumbles or a warm clafoutis bursting with tangy cherries and scented with almonds... this episode is packed with ideas to keep your dessert game strong, no matter the season. By the end of this episode, you'll discover:A stunning blood orange cake that happens to be gluten-free, and is vibrant and creamyAn easy peach jam made with frozen fruit that can be transformed into a simple cookie that you'll want to gift to someone you loveAn 8-minute caramelized pear that is surprisingly decadent, especially when topped on a scoop of ice creamTune in now and bring bright, flavorful treats to your table any time of year! ***Links: Blood orange almond ricotta cake by Liz PruittEasy Lime Curd from Tastes of Homemade Inspired by Ellenos' key lime yogurt parfait, Kari's parfaits can be made with: 2 Tablespoons of lime curd stirred into 6 Tablespoons whole milk Greek Yogurt and topped with a crumbled shortbread cookie Or stir whipped cream into your lime curd and serve it like this British easy raspberry fool Clafoutis with any kind of fruit, from EpicuriousAlice Water's sour cherry clafoutis recipe (which recommends keeping the pits in the cherry for an almond flavor) 5-ingredient peach jam by Jamie Sanders. This will keep for at least a month in your fridge and can be made with frozen peachesUse peach jam (or other preserves) to make this heart-shaped thumbprint jam cookies from Dessert for Two, plus here are more ways to use leftover jam from BBC Good Food8-minute caramelized cinnamon spiced pears from Minimalist BakerFreeze-dried berry no-bake cheesecake from Serious EatsFamous mango pie from Home...

Special: clafoutis! Wat is het, hoe maak je het, waar komt het vandaan?Host Petra Possel bespreekt met Keukenprins Pieter een gerecht. Vandaag: clafoutis. De ingrediënten, de verschillende fases van bereiding en de herkomst van clafoutis bespreken we in deze podcast. Oké: in de Limousin in Frankrijk maken ze clafoutis van zwarte kersen met pitten (die je natuurlijk weer moet uitspugen) maar ook een winterse variant met appels en peren is goed mogelijk in deze donkere, kersloze periode.Het recept voor deze winterclafoutis staat op onze website.Wil je Culinaire Vriend worden? Mail dan met adverteren@smakelijkpodcast.nl

Robyn Flynn caps off the week with Neil Drabkin, is a lawyer and political commentator who was a chief of staff in the Harper government, and Andrew Caddell, a town councillor in Kamouraska, columnist for the Hill Times in Ottawa and President of the Task Force on Linguistic policy. Prime Minister Justin Trudeau is set to announce a significant cabinet shuffle today, aiming to stabilize his Liberal government following Chrystia Freeland's surprise resignation as finance minister Santé Québec has spent $1.7 million over six months on external consultants to support its transition as the sole employer of the health network Should masking be mandatory in public during cold and flu season? A French couple in Granby is closing their bakery, Tartes et Clafoutis, after discovering they had unknowingly worked illegally due to expired work permits 20 Montreal bars have been given permission to stay open until 6 AM on New Year’s Eve

Chef Joe Sasto is a Top Chef alum, a Michelin-Starred Chef, a pasta and focaccia aficionado and the creator of the world's first pasta chip, Tantos! He's sitting down to dish on his childhood of food, his passionate pasta work and his new favorite snack, Tantos. He's delightful and fun and fabulously talented, and you don't want to miss the conversation~ Plus, I'm sharing a tutorial on Eggs; possibly the world's most important food, and I have a Clafoutis recipe for you!

Ingrédients : 800g d'abricots 3 œufs 50g de beurre demi-sel 20cl de lait 20cl de crème liquide 100g de sucre 40g de farine 80g d'amandes en poudre 1 pincée de vanille   Préparation : Beurrer un plat allant au four. Saupoudrer le fond d'une cuillère à soupe de sucre. Rincer et essuyer les abricots, les dénoyauter et les déposer dans un plat. Préchauffer le four à 180°. Faire fondre le beurre. Dans une jatte, fouetter les œufs avec le sucre et la vanille . Incorporer la farine et les amandes puis délayer avec le lait et la crème liquide. Ajouter le beurre fondu puis mélanger. Verser cette pâte sur les abricots, puis faire cuire 40 minutes. Servir tiède ou froid. • La suite sur https://www.radiomelodie.com/podcasts/12150-clafoutis-aux-abricots.html

Say the name "Claudia Fleming" and those who know will probably deploy the word "legend." And if you don't recognize her name, you definitely have benefitted from her groundbreaking pastry creations and flavor combinations that plenty of people now just take for granted. Original copies of her cookbook "The Last Course," went for huge sums of money on eBay and cookbook stores until it was reissued in 2019, and her book "Delectable" made pretty much every "best cookbooks of 2022" roundup. Some of the most notable pastry chefs in the game cite her as a mentor and inspiration and she remains a huge force in the way we all eat sweets today. And if things go right — it's going be that way with sandwiches next. Fleming spoke about her days as a ballet dancer, the magic of Gramercy Tavern, getting through tough times, and the privilege of working with freaks.  For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

Ecoutez La Recette de Cyril Lignac avec Cyril Lignac du 12 juin 2024

El sabor y las sorpresas siempre están garantizados con Carme Ruscalleda. La chef catalana nos va a deleitar con una receta que se quedó pendiente hace algunas semanas: clafoutis de cerezas. ¡Bon appetit!Escuchar audio

Ingrédients : 500g de rhubarbe 150g de sucre 60g de farine 3 œufs 200g de crème fraîche 20 cl de lait 1 c. à s. de vanille liquide 1 c. à s. de sucre glace ½ c. à c. de cannelle   Préparation : Eplucher et couper la rhubarbe en morceaux, puis la faire blanchir 2 minutes dans de l'eau bouillante. Préchauffer le four thermostat 6 – thermostat 7. Beurrer un moule assez grand et à bords hauts, puis le sucrer. Mélanger tous les ingrédients dans un saladier avec une fourchette. Répartir la rhubarbe dans le plat, puis verser la préparation par-dessus. Enfourner 40 minutes.   Recette d'Audrey • La suite sur https://www.radiomelodie.com/podcasts/12010-clafoutis-a-la-rhubarbe.html

Ein Clafoutis braucht nicht viel Aufwand und ist ein wunderbarer Nachtisch. SRF-1-Foodexpertin Esther Kern stellt ein Rezept vor aus dem Buch «Einfach Tanja» von Spitzenköchin Tanja Grandits. Ein Clafoutis ist eine Mischung aus Gratin und Kuchen. Aktuell kann man es mit Rhabarber zubereiten. Doch später, wenn Erdbeeren, Kirschen oder Pflaumen reif sind, lässt es sich wunderbar adaptieren.

Au Menu : La Pologne, la Draft NBA, Outter Wilds, un crash d'avion, Victor Wembanyama, Urde et Skyrim.   Intermède musical : - BAVOOG AVERS - POWERAID - Acces Crew - Vive la Disco - Urde - Réapparaître   L'insta du podcast Présenté par Adrien, Lucas et l'Autre.

The Exorcist: Believer (2023). Clafoutis. Cane Rosso. We discuss the non-movie/abomination that is The Exorcist: Believer, eat a delicious treat that Christie made, and discuss delicious pizza.

Face à une pénurie de personnel importante, la chaîne de boulangeries Mamie Clafoutis envisage de mettre en place le libre-service et d'automatiser le service à la clientèle dans plusieurs de ses succursales. Entrevue avec Nicolas Delourmel, président et cofondateur de la compagnie Mamie Clafoutis. Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

On apprend dans un article d’Alexis Boulianne de la section Mordu de Radio-Canada que les travaux d’automatisation vont commencer ce printemps dans quelques succursales de la bannière. 2) Rapide survol de la fiscalité québécoise : ce que j’en retiens Bilan 2024 de la Chaire de recherche en fiscalité et en finances publiques: quel est le constat? Voir https://www.cogecomedia.com/vie-privee/fr/ pour notre politique de vie privée

écoutez les podcast de Glégotspécialement Clafoutis https://podcloud.fr/podcast/clafoutis

Par Dany Pour participer : https://lavis-des-moutons.fr/

Our region offers a beautiful bounty of fresh fruits to keep us delighted through each season. This week, Tony and Chef Cindy take us through, season by season, some of their favorite fruits and way ways to incorporate more of them into your routine. Chef Wolf's Clafoutis recipe:oven 400 degreesabout 25 minutesbrush molds with butter and dust with sugar Quantity:3.5 oz Sugar3 TBSP Flour, AP1/2 tsp Baking Powder1/4 tsp Bakins SodaPinch of Salt3 each Whole Eggs3 oz Milk4 oz Melted Butter2 cups Berries or diced peaches or nectarines or bing cherries Method:1. Sift together dry ingredients2. Beat eggs by hand and add to dry ingredients3. Slowly stir in milk and melted butter4. Divide fruit among molds5. Pour batter on top6. Bake until set   This is a rebroadcast.See omnystudio.com/listener for privacy information.

Au Menu, deux invités, le TTMC, nos semaines, comment consome-t-on la musique, le jeu du presque pareille et nos recomandations Encore desolé pour la qualité sonore, on a eu beaucoup de problèmes technique  PS: c'est Paul McCarthney qui est pied nu sur Abbey Road Intermèdes: -Eddie Woogie - Dragon de feu -Eddie Vedder - Society  -Realo & abel31 - DEVIL MODE  -Limsa d'Aulnay feat. Isha - Starting Block   Présenté par Adrien et Lucas en compagnie de Momo et Polo   L'insta du podcast

S'endormir à l'ombre d'un cerisier en fleur est un grand plaisir ! Cueillir une cerise directement dans l'arbre et la croquer avec délectation est un grand plaisir ! La cerise ...C'est du plaisir ! Clafoutis, tartes, forêts noires, comment cuisiner ce petit fruit rouge star de l'été ? Réponse avec Angèle Ferreux-Maeght, chef, naturopathe et créatrice de la Guinguette d'Angèle.

Des power trios, des voyages dans le temps, American Psycho, des zombies, des vampires, des loups garous, une fête foraine, une boucle d'oreille en or, des connexions d'outre-tombe, Wayne's World 2, Anneke van Giersbergen, un mur du son, une télévision, un téléphone, des cargaisons de CD, Burt Bacharach, il y a tout ça dans ce premier véritable épisode de Super Love Songs Battle !!! SUPER LOVE SONGS BATTLE #1 - Sunshine Power of the Psycho Radar Pour comprendre les règles, on vous invite à écouter l'épisode 0 de Super Love Songs Battle Pour nous entendre parler plus en détail des morceaux figurants dans l'épisode 0 de Super Love Songs Battle, vous pouvez écouter l'épisode 18 de la Ape List Sommaire de l'épisode : 00:00:00 Message du Dr. Samuel Draven 00:00:44 Générique 00:01:05 Introduction 00:02:25 Rappel des règles et du classement (NB : Le classement établi à l'issu du premier épisode est également tout à la fin de ces notes, si jamais vous ne voulez pas vous faire spoiler) 00:05:01Cream - Sunshine of your LoveProposition de Maxime du podcast Recoversion et de Monk Ape 00:28:18 Danko Jones - Lover CallProposition de Madame Zaius 00:42:24 Huey Lewis And The News - The Power of LoveProposition de Yannick et de Barberouss du podcast La Playlist 00:59:02 The Meteors - Psycho for your LoveProposition de Julien du podcast Chez Bibou & Bibounette 01:14:22 Dire Straits - Tunnel of LoveProposition de Circé du podcast L'Odyssée de Circé propulsé par Galaxie Pop (Après vérification, il s'avère que Spanish City est un quartier de Whitley Bay, qui est situé dans le même comté que Newcastle, mais pas à Newcastle même) 01:39:54 Golden Earring – Radar LoveProposition de Deviant Prod de la chaîne YouTube du même nom et du podcast MangaDiscovery 01:55:55 Strapping Young Lad - Love?Propostion de ego de l'opéra Metal/Fiction Audio Seasons et du podcast C'tout comme et par Rémi 2D de Galaxie Pop 02:15:50 Counting Crows - Accidentally in LoveProposition de Clegot du podcast La MAJ de Clegot 02:29:10 Haddaway – What is Love?Proposition de Fanny du podcast Chez Bibou & Bibounette 02:45:18 Téléphone – Un peu de ton AmourProposition de XP qui est très audioactif quand il est n'est pas de Retour dans les Etoiles ou dans une galaxie très lointaine... 02:57:29 Y'en a un peu plus, on vous le met quand même... 03:09:23 Conclusion Vous avez entendu (ou vous allez entendre, pour ceusses qui lisent les notes avant d'écouter l'épisode, comme notre très cher XP) de nombreuses fois « vous retrouverez le lien dans les notes de l'épisode », et bien ces fameux liens, c'est ici que vous allez les retrouver, pour de vrai, sauf ceux qui ont été mentionnés plus haut et ceux qu'on aura oubliés. Enfin, quand je dis « on », je devrai dire « je ». Et quand je dis « je », je devrais dire « Zaius ». C'est pas Draven qui prendrait le temps de vous écrire tout ça. Il a beaucoup mieux à faire. D'ailleurs, ça se trouve, il les lit même pas les notes de l'épisode. Attendez, on va lui demander. Draven, t'es là ? Houhouuu ??? Monsieur Lewis, Monsieur Randall, vous êtes encore là ??? Nous sommes contractuellement obligés de vous donner les liens dirigeant vers Écoute Ça ! Le podcast des analyses musicales! et vers Recoversion, le Podcast des Meilleures Reprises. On ne le fait pas parce qu'on aime ce qu'ils font, on le fait parce qu'on veut éviter qu'ils nous foutent un procès au derche. Histoire de nous couvrir, on va aussi ajouter juste en dessous le descriptif de leur podcast. Comme ça, ça va donner l'impression que ces notes sont hyper chiadées alors qu'en fait, c'est juste un copier/coller du descriptif qui est sur leur page podCloud. Par contre, podCloud, on aime vraiment. Pour de vrai. Allez, clique sur le lien. Clique!. C'est tout l'effet que ça te fait quand je te dis de cliquer ??? Écoute Ça ! c'est le podcast de l'analyse et des découvertes musicales!Dam, musicien amateur décortique des albums et en explique tous leurs intérêts théorique et culturel. Vous aimez un morceau ou un album? Il vous explique pourquoi il marche sur vous! L'émission se veut ouverte à toutes et tous que vous soyez musicien·ne·s ou non! Tous les styles de musique sont abordés qu'il s'agisse de pop, de rock, de métal mais aussi de jazz, de classique, de musique latine etc. Recoversion, le Podcast des Meilleures ReprisesUne fois par mois, le podcast revient sur une chanson, généralement connue du très grand public, et je lui associe une reprise par un·e artiste un peu moins renommé·e, ou tout simplement un·e artiste chère à mon cœur. Les épisodes gravitent surtout autour de la sphère pop-rock, mais d'autre styles sont également abordés avec des œuvres allant de la soul au métal. D'autres formats sont régulièrement publiés comme des hors-séries, les "Fausses Bonnes Idées de Reprises" ou bien évidemment les "Super Cover Battle" avec Damien du podcast "Ecoute ça !" La vidéo du live de Super Cover Battle durant l'édition de PodRennes 2023 Le sketch des Nuls joué à l'envers Chez Bibou et Bibounette, le rendez-vous bonne franquette (mais pas toujours très net) La vidéo du live de Bibou & Bibounette durant l'édition de PodRennes 2023 La Playlist, le podcast de Barberouss. Comme on est très autocentrés, on vous donne aussi le lien un épisode où il est beaucoup question d'Aerosmith et celui vers un épisode où il est beaucoup question de Fugazi L'épisode 1 de l'Odyssée de Circé La chaine YouTube Deviant Prod L'épisode de MangaDiscovery consacré à Albator L'épisode de Cornelius & Zira consacré à Terror on the Planet of the Apes dans lequel vous pouvez entendre XP et Rémi Le clip de Love? de Strapping Young Lad clairement inspiré d'Evil Dead Seasons La vidéo du live de Seasons durant l'édition de PodRennes 2023 C'tout Comme La première partie de l'épisode de Cornelius & Zira consacré à Clerks Et tant qu'à faire, autant mettre aussi le lien vers la deuxième partie... La MAJ de Clegot Clegot a un autre podcast qui s'appelle Clafoutis dont on n'a pas parlé pendant l'épisode parce qu'il semblait un peu à l'abandon, mais juste après l'enregistrement de ce numéro 1 de Super Love Songs Battle, un nouvel épisode est sorti Le podcast de PodRennes L'épisode de Cornelius & Zira où on vous explique pourquoi La Planète des Singes c'est génial L'épisode du Podcast qui n'a pas de Nom, animé par Rémi 2D et XP, avec Draven en invité Ce lien n'a absolument rien à foutre ici, mais c'est pour voir si vous suivez L'épisode de Cornelius & Zira consacré à l'édition 2022 du Festival de Gérardmer L'épisode d'Eurodance story consacré à Haddaway Draven divulgache sans la moindre vergogne des tonnes de films qui viennent à peine de sortir dans 24FPS, le podcast ciné qui spoile par surprise, qu'il anime avec Julien. Il boit aussi des cocktails sur le pont d'un paquebot avec Karine dans Galactifrak, le podcast francophone dédié à La Croisière s'amuse. Il raconte plein de mièvreries dans The Masters of Horror Show, le podcast dédié aux rois et reines de la comédie romantique. Il se prend pour Durendal sur Youtube dans Stranger Films, il se prend pour Freddy Mercury dans C'Tout Comme mais heureusement, il va bientôt fermer sa gueule dans Artefrak. podCloud | Apple Podcast | YouTube | Spotify | Twitter | Facebook | Instagram | TikTok Le classement avant cet épisode : 0 Type-O-Negative – Love you to Death1 Roger Glover feat. Ronnie James Dio – Love is All2 Buzzcoks - Ever Fallen in Love (With Someone You Shouldn't've)3 Aerosmith - Falling in Love (Is Hard on the Knees)4 The Ramones - Oh oh I Love Her so5 The Sonics - Have Love, Will Travel6 Second Rate - You Don't Deserve my Love7 The Damned - Love Song8 AC/DC – Little Lover9 Megadeth - Last Rites/Loved to Deth

In this week's episode, we spotlight the Easter Egger! We have a fun interview with Madeline McGlaughlin, Chicken Lady, Owner, and Head Designer of Lenora Dame Jewelry. We share our recipe for delicious savory Shrimp and Asparagus Clafoutis, and provide some retail therapy with Vintage Egg Cups.Our sponsor, Grubbly Farms, is offering our listeners 30% off your purchase for first time buyers! That's a fantastic value! This offer does not apply to subscriptions and cannot be used with any other discounts. Click here for our affiliate link and use our code CWTCL30 to get your discount.Chicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Strong Animals Chicken Essentialshttps://www.getstronganimals.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Roosty'shttps://amzn.to/3yMDJLenora Dame Jewelryhttp://lenoradame.com/Lenore Dame Jewelry on Etsyhttp://etsy.com/shop/LenoraDameStudioLenora Dame on Instagramhttps://www.instagram.com/lenoradame/?hl=enAsparagus and Shrimp Clafoutishttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/shrimp-and-asparagus-clafoutis/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesCWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

This week on Three Kitchens Podcast, Heather tries out a couple of different desserts in the Instant Pot pressure cooker: a Chinese New Year Cake, and a French Clafoutis custard tart. Let's start with the Chinese New Years Cake, or Nian Gao. It is a sweet glutinous sticky rice cake that is enjoyed year round, but often is a must-have during Chinese New Year, as the name means to give progress or advancement, promising a better year ahead. The base of this cake is glutinous rice flour, sugar and starch. It is served sliced as is, or the slices may be fried, or even dipped in egg and then fried. A Clafoutis is a classic French dessert of fruit (raspberries in our case) covered in a layer of thick custard and baked. Or you can make it in the pressure cooker as Heather did.  Dust with powdered sugar and serve warm. Both of these recipes were new to us, and reviews were a little mixed. We'd love to know what you think! Let us know - you can leave a comment on the recipe on our blog.  Episode Links~~~~~ Chinese New Year Cake Recipe~ Clafoutis recipe~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like - we'd love to hear from you!

Pour cette dernière émission avant Noël, nous avons eut l’honneur de recevoir Maxence (alias Kanaille) du Collectif Clafoutis. Maxence est en dernière année d’Ingénieur en Acoustique et Instrumentation à l’Ecole Nationale Supérieure d’Ingénieurs du Mans. Passionné de musique, il se produit souvent pour proposer des mixs de sons venant de différents genres musicaux tels que […] L'article Sortez ! – Maxence (aka Kanaille) du Collectif Clafoutis + JCVD n°5 est apparu en premier sur Radio Campus Tours - 99.5 FM.

Zum Wochenende gibt's etwas Süßes bei WDR 2 Chefkoch Helmut Gote: "Clafoutis" - einen Grießkuchen mit Trauben, schmeckt auch lauwarm, frisch aus dem Ofen. Von Helmut Gote.

durée : 00:02:04 - La minute Picarde FB Picardie

 Les recettes sans cruauté de Corinne                                                                               

durée : 00:51:17 - Côté saveurs avec France Bleu Lorraine - FB Sud Lorraine - Tout l'été, comme toute l'année, on file voir nos restaurateurs pour leur demander leurs idées et leurs conseils pour la cuisine. Aujourd'hui, on est avec Thierry de Nancy pour parler de Clafoutis.

durée : 00:27:49 - Côté saveurs en Gironde

Le chef Cyril Lignac donne ses astuces pour réaliser un clafoutis de rhubarbe bien équilibré, mêlant croquant et acidité.

Herzlich Willkommen bei BISSFEST - Der Kochcast! Bock, auf richtig geile Küche? Dann ab dafür! In dieser Woche backen Nina-Carissima Schönrock und Kevin Kecskes mit euch: Unfassbar tolle Himbeer Clafoutis! Eine wunderbar liebevolle Folge mit jeder Menge Leidenschaft. Die Zutaten: 250g Butter (weich) 250g Zucker 250g Mandeln, gemahlen 2 Eier 25g Stärke 3 EL Creme Patissier 200g Himbeeren Alle Infos zu dieser Folge findest du wie immer in unserem Instagram-Kanal: https://instagram.com/biss.fest +++++ Du möchtest das Rezept zu dieser Folge haben? Dann schau auf unserem Blog zum Podcast vorbei. Dort findest du alle wichtigen Infos zum Podcast selbst, zu den jeweiligen Folgen und natürlich alle Rezepte: https://bissfest-kochcast.de +++++ Du hast dich ein bisschen in Nina und Kevin verliebt? Dann kannst du den beiden natürlich auch direkt bei Instagram folgen! #bissfest #kochcast Moderatorin Nina-Carissima Schönrock bei Instagram: https://instagram.com/ninacarissimaschoenrock Chefkoch Kevin Kecskes bei Instagram: https://instagram.com/k_kks_ Dir gefällt, was du hörst und schmeckst? Dann abonniere gern diesen Podcast und gib uns eine 5-Sterne-Bewertung! --- Send in a voice message: https://anchor.fm/bissfest-kochcast/message

* Mets-toi en présence de Dieu, pour essayer de Lui parler.* Tu disposes de 10 minutes, pas plus : va jusqu'au bout, même si tu te distrais.* Persévère. Prends ton temps et laisse l'Esprit Saint agir 'à petit feu'.Un passage de l'Évangile, une idée, une anecdote, un prêtre qui s'adresse à toi et au Seigneur, et t'invite à entrer dans l'intimité de Dieu. Choisis le meilleur moment, imagine que tu es avec Lui, et appuie sur play pour commencer.Toutes les infos sur notre site : 10minutesavecjesus.orgContact : 10minavecjesus@gmail.comXM

Cyril Lignac explique comment réussir un clafoutis aux cerises aérien et gourmand avec des fruits frais et des amandes. Ecoutez L'astuce du chef avec Cyril Lignac du 18 mai 2022

Got an excess of plums on your hands right now? Martin Bosley has a lovely recipe for them, a Plum Clafoutis. 

Today we are talking about our first film for this month highlighting movies made in Oregon. First Cow is the 2019 film by director Kelly Reichardt. It is about a skilled cook that has traveled west and joined a group of fur trappers in Oregon. He meets and finds true connection with a Chinese immigrant who is also seeking his fortune. The two soon collaborate on a successful business venture.    Cookie: “Why does a baker like a beggar?” King-Lu: “Why?” Cookie: “They both need bread.”   Some of our favorite parts of this movie are: The narrative Beautiful forest scenes Stealing cream and not getting caught The best part of this film is learning about Blueberry Clafouttis   Blueberry Clafouttis courtesy of Southern Living Magazine Ingredients: 2 Cups fresh blueberries 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/4 tsp. table salt 1 cup heavy whipping cream 2 Tablespoon salted butter, melted, plus more for greasing 1 Tablespoon vanilla extract 1 Tablespoon powdered sugar Directions: Step 1 - Preheat oven 375F. Butter a 2 1/2 quart, 9-inch square baking dish. Sprinkle blueberries evenly over bottom. Step 2 - Whisk together flour, sugar, and salt in a large bowl. Whisk in cream, eggs, melted butter, and vanilla completely smooth. Let batter stand 5 minutes. Slowly pour batter evenly over blueberries.  Step 3 - Bake in a preheated oven until clafoutis is golden brown and set in center, 25 - 30 minutes. Let stand 10 minutes. Sprinkle with powdered sugar just before serving.  Author's note - I put my cast iron skillet in the oven to melt the butter and heat up the iron. Then I put the blueberries in and poured the batter over its. And I baked it for the full 30 minutes. It is delicious.    Special thanks to our editor Geoff Vrijmoet for this episode and Melissa Villagrana for helping out with our social media posts.   Next week's film will be: Overboard (1987)   Subscribe, Rate & Share Your Favorite Episodes! Thanks for tuning into today's episode of Dodge Movie Podcast with your host, Mike and Christi Dodge. If you enjoyed this episode, please head over to Apple Podcasts to subscribe and leave a rating and review. Don't forget to visit our website, connect with us on Instagram, Facebook,   LinkedIn, and share your favorite episodes across social media. Give us a call at 971-245-4148 or email at christi@dodgemediaproductions.com

Μπορεί να είναι δύσκολο να ταξιδέψουμε στη Γαλλία, απ' όπου μας έρχεται το clafoutis, είναι όμως πολύ εύκολο να το φτιάξουμε! Εντυπωσιακό και γευστικότατο, το clafoutis χρησιμοποιεί φρούτα, κυρίως του δάσους. Η Άντζελα Νικολέττου έχει τις λεπτομέρειες.

Tutti i venerdì dalle 12.00 porta in tavola con noi tante ricette facili, veloci ma di grande effetto. I nostri ingredienti?! Prodotti a km zero, il forte legame con le nostre tradizioni culinarie e i buoni consigli di Isi Coppola! CLAFOUTIS alle mele

Le chef Cyril Lignac révèle ses secrets du clafoutis aux raisins. Une recette facile et pleine de gourmandise.

Uma sobremesa deliciosa e muito fácil de fazer. --- Send in a voice message: https://anchor.fm/culinariafaladanaluzica/message

Sweet cherries and a cherry liqueur-infused custard make a summery dish.

'Roots and Cook' atariko arduradunak udako postre bikaina egiteko errezeta ekarri digu; udan etxean ditugun frutekin egiteko moduko gozoa....

durée : 00:27:39 - Le Grand Miam de France Bleu Gironde

In this week's episode we spotlight the ancient and beautifully wild Icelandic chicken. We chat with Fiona @theflooflady for the latest Broody Report, discuss the fascinating history of chicken evolution, share our recipe for simple and delicious Cherry Clafoutis, and review a book on chicken history and culture.Fiona's YouTube channel - English Country Lifehttps://www.youtube.com/channel/UCGzRPk4-weg4odbYNCjujJABroody Report Week 7 Video - Feeding Chicks and Laying Henshttps://www.youtube.com/watch?v=RSVq1gXZuJYThe Chicken, A Natural History.  Barber, Joseph, editor. Princeton University Press, 2018.https://www.amazon.com/ideas/amzn1.account.AFKMBNRYQ3VWFGH34AH4TLIJKGHA/3M3JMMEBN5OGRCracking the Eggs - Cherry Clafoutishttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/cherry-clafoutis/The Chicken, a Natural and Unnatural History on Amazon.https://www.amazon.com/ideas/amzn1.account.AFKMBNRYQ3VWFGH34AH4TLIJKGHA/3M3JMMEBN5OGRAs Amazon affiliates we receive a small commission from the sale of these items at no extra charge to you.CWTCL Amazon Storefronthttps://www.amazon.com/shop/coffeewiththechickenladiesCWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesCWTCL on Instagramhttps://www.instagram.com/coffeewiththechickenladies/?hl=enSupport the show (https://www.patreon.com/coffeewiththechickenladies)

L'humoriste Julien Schmidt décortique l'actu à sa façon !

L'humoriste Julien Schmidt décortique l'actu à sa façon !

L'humoriste Julien Schmidt décortique l'actu à sa façon !

L'humoriste Julien Schmidt décortique l'actu à sa façon !

L'humoriste Julien Schmidt décortique l'actu à sa façon !

L'été arrive et dans son sillage le délicieux clafoutis. En théorie ce dernier doit impérativement être réalisé avec des cerises. Ce plat est né dans le Limousin, son nom viendrait de l'occitan clofotis qui signifie remplir. Il apparaît dès le 19ème siècle (Millard en Auvergne / cerises noires). Son secret, une pâte à la fois moelleuse et délicate en bouche qui enrobe des cerises juteuses et sucrées. Il en, en outre, l'avantage d'être très facile à réaliser car il ne faut surtout pas dénoyauter les cerises. Les cerises explosent et leur jus se mélange à la pâte. 

Episode #7, Season 3, The Simply Luxurious Kitchen Cherry trees in full blossom in April. Little did I realize the gift I had in my new garden with two dwarf cherry trees. Situated just outside my reading nook window, their beauty from spring through the summer and early fall gifts me with not only beauty but gorgeously delicious brilliant red cherries for making . . . you guessed it – Clafoutis aux Cerises or Cherry Clafoutis. As I share in today's episode, clafoutis can be made with any fruit you have available (but don't say that too loudly as technically a clafoutis is only made with cherries) – the more in season, the more flavor, but frozen works well also. In fact, while I made this recipe with cherries for the first time in July – fresh cherries just hours before picked off of my tree – for today's recipe I am using frozen cherries from my tree. Still absolutely delicious. Find the Recipe here - https://thesimplyluxuriouslife.com/vodcasts3e7/ View more episodes of The Simply Luxurious Kitchen on TSLL Blog - https://thesimplyluxuriouslife.com/category/vodcast/

Mulberries (Morus Rubra) are purple deliciousness every summer. Learn more about the tress and berries along with some great recipes. This is the audio version of an article from the July/August 2021 issue of Grit magazine. For more great articles on livestock and land management, large and small farming, and even bees, go to www.grit.com. If you're interested in workshops about everything from cheesemaking to soil health to building around your property, you can take our online classes  and attend the Mother Earth News Fairs. Grit's  sister publication is Mother Earth News.

Cherry clafoutis, pistachio crumble, hot white chocolate sauce

Inflation is not a word most Americans are used to hearing on a daily basis. I've been talking about it on this site and on my podcast for a long time because I knew the laws of economics could not be stifled forever and with a dovish Fed, it would arrive sooner or later. Well, it's here now and people who have been in the dark are finally understanding what this word means to them-less money! Recently, I paid $14.33 for a package of three chicken breasts at my local store. Granted this is the nicest of the local stores but c'mon…..$14 bucks for a couple of factory-farmed chicken breasts? Seriously? What a joke. When Biden says he will only “tax the wealthy” to pay for his big-government garbage what he does not tell you is that inflation is a tax on the lower to middle-income Americans, basically theft. Everything costs more and for people who live paycheck-paycheck (over 40% of people), this is a major drag. I suggest you see this article written by my friend Michael Synder for more data. Being prepared can help insulate you from this inflationary spiral we're heading into. Buying food items that are shelf-stable in today's dollars is a great way to help insulate your family finances from this epidemic. I talk a lot about this in my Food Storage Feast Course and also demonstrate how to save money with lower-cost stored food. Quality meals are easily made with the proper know-how. I suggest firstly buying protein, fats, and meat as these items are already getting expensive. 6 cans of tuna at Costco is over $14! We are currently buying tinned roast beef, ham, tuna, chicken, butter, bacon, evaporated milk, coconut milk, etc. these items store a long time and can be quickly added to other items like beans, rice, corn, etc. to make healthy, tasty and filling meals, did I mention cheap? This is why I am so keen on Food Storage Feast and think everyone reading this should have access. To that end, I am designing different payment options including a “pay what you want” option for those who can only afford a little bit. I do this for a living but I am more interested in helping others than simply being a profiteer, so I will allow anyone to have access to this course. If you are in a tight spot just email me and let me know you'd like access and it's a done deal! Now let's talk food……. Clafoutis, sometimes spelled clafouti in Anglophone countries, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. It's just plain easy and delicious in my book. Resources for this episode: Recipe For Clafoutis Harvest Eating Store Harvest Eating On Telegram Harvest Eating on Mewe Harvest Eating on Instagram Harvest Eating on Mewe Harvest Eating on Facebook Harvest Eating Cookbook Harvest Eating Podcast

Artículos de Wikipedia al azar.

durée : 00:27:06 - On Cuisine Ensemble avec FB Elsass - La recette du jour de Brigitte Moog

I've always loved cooking and now that we can't eat out because of the pandemic, I am definitely cooking at home at lot! Aren't you? I would guess that most of us are in the same boat and can't go out to restaurants much. So we might as well make the most of it, right? Buy Join Us at the Table   As you probably know by now, I was born and raised in France. I moved to the US for college and ended up staying for 16 years. If I wanted genuine French food I had to cook it at home because the only French restaurants around me were silly fancy and not my style at all. In Salt Lake City they have this French restaurant called La Caille that has male waiters wearing silly shorts and women wearing sexy milk maid outfits. As if! These people wouldn't know a normal French restaurant if one hit them in the face. Maybe it's changed by now, I haven't been in at least 20 years. So I practiced cooking French meals using American ingredients. That's why I can tell you how it's done! I'm a regular French person and a good home cook. But French food still has this reputation of being fancy and difficult to make. Some of that is reputation is warranted. Trained chefs who compete for attention and Michelin stars go to great length in their professional kitchens. The super star of French food in America, Julia Child, trained at one of the most prestigious cooking schools in Paris. These people go to great length to make amazing food because it's their job. For the rest of us mere French mortals, we don't cook like that. We still love our classic French dishes, but we make the streamlined version at home. That's what I wanted to share with you in my new cookbook. I even put it on the cover: Easy French recipes anyone can make at home. I didn't shy away from the classics, they are achievable as well! My intention is to show you that you can do it, it's not rocket science. Have you met a French person? It's not like most of us go to cooking school! We learn at home and through practice. In the book I recommend you read the recipe you want to try in advance and make sure you have the ingredients you'll need. But that would be the same if you were cooking Chinese food or any other food. I think cooking failures come from the lack of attention. Maybe we've seen our mothers cook and they make it look easy, surely we can just wing it, right? Not really. So read the recipe all the way through once, decide when you want to make it, and jump right in! What's in Join Us at the Table? When you first open Join Us at the Table you see the gorgeous book cover. I must say thank you to my friend Brenda who was on episode 124 for pointing me towards that provider and cover. When I first saw it, it really spoke to me. And even though I went looking at other covers, I kept coming back to that one because it spoke to me. Brenda is an author herself and she has been pushing me to write a book for YEARS. Thank you, my friend. I must also thank the folks in the Secret Facebook Group who saw all the covers I was considering, voted on their favorite and told me why. I took all of that into consideration and made changes based on their comments. I decided to call the book Join Us at the Table as a tie-in to the name of this podcast and also because that’s exactly what I’d like all of you to do! Join us around a French table at least in spirit. The subtitle is Easy French recipes anyone can make at home. I chose that because that’s really the book I wanted to write. Classic French and yet easy enough for the average person to make at home. I have listeners all over the world too! Who knows where you are! But I know from listener stats that 95% of you are in the US, then Australia, Canada, France, then India, the UK, Ireland, Germany, Singapore and South Africa. But there are some listeners in most countries in the world. Imperial and Metric Measurements That’s why I included both imperial and metric measurements. Very few cookbooks do that by the way and I understand why, it’s a pain. I had to measure everything different ways and keep track carefully. I also had to round things up and down and make choices that made sense. There’s one recipe where I said use 1 cup of noodles and two testers told me that was either too much or too little. The truth is it depends on the shape of noodles you use. So, for that one I changed it to a weight measurement because that’ll work every time. The other reason to have metric measurements is that I hope you’ll bring this cookbook to France with you when you visit. And if you rent an apartment here you won’t find cups and teaspoons measurements. Your kitchen may have a scale and a graduated container with milliliters and centiliters, but it won’t have cups. And speaking of having different measuring standards in different countries, you know what else is different? Book publishing standards! I’ve released the book on Kindle as an eBook today. In the next few days I’ll make more versions available through Apple Books and Kobo and for the print version. But if you listen to this as soon as it’s released you won’t find all of them available just yet. Give it a few days. But if you buy the book on Kindle you can open it on your phone and your tablet and your computer. And of course, on your Kindle reader too. The advantage to opening this cookbook on a tablet, phone or computer is that you will be able to see the photos in color whereas most Kindle readers don’t display color. You can get the free Kindle App for your computer for instance and open the book there in full color. Adapting Classic French Foods to Various Dietary Requirements Back to what’s in the book. After the cover, you get to the table of contents. I chose to keep the French names for these recipes. Not because I’m stuck up snob, but because French is my first language and also because I know many of the book buyers will also be Francophiles and podcast listeners. They know these recipes by their French names! The other thing I did that I’ve never seen before is that I list variations on given recipes. There are a ton of vegan cookbooks and gluten-free cookbooks. But I know from experience that there can be people following different diets in the same household. Many of the recipes I share in this book can be made gluten-free or vegan or vegetarian just by making a few changes. I point those out as variations on a theme. So, underneath the normal TOC you’ll find a table with all the variations. So if you’re looking for a classic French dish that can be made gluten-free or vegan you can go straight to it. Then there’s the introduction where I tell you more about me, about my mother, about my influences when it comes to food. I also talk about French children and food. I talk about Terroir and why that matters. And I end with more practical consideration like a tip on how to protect your hands when you’re chopping vegetables. Some thank yous to close, and then we get into the recipes. Easy French Recipes You Can Make at Home Join Us at the Table is not a long cookbook. I didn’t want to deluge you with recipes you’ll never try. I wanted to give you just a few (28 made it to the final cut) that you can try within a few weeks. And I’ll assign a recipe per week that we’ll discuss on social media and then I’ll report on the podcast. That will start next week. I want cooking from this book to be an experience more than a thing you buy and forget. Salad Recipes So, the book starts with 3 salad recipes. Salade de Chèvre Chaud which I’m sure you’ve had at restaurants because it’s a classic. Would you like to have it at home? I tell you how in Join Us at the Table! Next is the classic French vinaigrette. Have you noticed how small the salad dressing isle is at French supermarkets? That’s because we make our own salad dressings at home and I share my favorite there. Then we move on to Salade Niçoise. Ooh, that one is marvelous and it’s one of those people like to argue about what goes in it and what doesn’t. I definitely have an opinion about that! Then we move on to Fish. I start with Moules à la Normande, you know the lovely mussels with a creamy sauce from Normandy? Those! And it’s easy to make! And then we go all the way across France to Nice in Provence with the Pissaladière which is a sort of pizza with lots of onions and anchovie. But it’s good also without the anchovies for vegetarians. Easy to make and not something you’ve had a million times I bet! Appetizers Then we move on to appetizers and I include a discussion about escargots de Bourgogne. And, one of my favorites Pain à la Tomate. I bet you’ve never had this classic Mediterranean dish and yet it is so good! Really easy, looks great to bring to a party, or when you want a special appetizer at home. French Regional Specialties And then the bulk of the cookbook: French regional specialties. Like I said, I do not shy away from classic French dishes because they are delicious and they’re not that hard to make at home. Cassoulet I start with Cassoulet. I was born and raised in Toulouse, I had to start there, didn’t I? The version I give you preserves the flavors of this wonderful dish but is a lot lighter in calories than the restaurant version. Blanquette Blanquette. This one is funny to me because the way chefs on TV make it, you’d think it was voodoo. It’s not! It is one of the most adaptable French classics ever! Flammekueche or Tarte Flambée How about we go to Alsace now with Flammekueche or Tarte Flambée? That’s one that can be made meaty or vegetarian and yum yum! Poulet Basquaise Now let’s go to the Basque Country together! Poulet Basquaise which you can make the classic way with chicken or if you make it without chicken it becomes Piperade. Probably the healthiest recipe in the book. Weight Watchers would approve! Hâchis Parmentier Hâchis Parmentier. This is the French version of Shepherd’s pie and it’s so delicious! This is one where I delve into a the history quite a lot because it’s really interesting. Boeuf Bourguignon Boeuf Bourguignon: this one is so famous that there are restaurants in France that serve nothing but! It’s so good some families serve it on Christmas Day. And, let me let you in on a little secret: It’s not hard to make at home! Galettes Back to Brittany and Normandy with Galettes Bretonnes. This one might require a bit of practice, but once you get a feel for it you can transform your home into a creperie and make Galette night the same way you’d do taco night. Really good and really versatile. Pot-au-Feu Pot-au-Feu: ah, this one is a personal favorite of mine. I love everything about this dish. The way the beef is cooked, the vegetables, the soup you make with the amazing broth. And, you know what? You get the same flavors if you make it vegetarian. I kid you not! Try it at home, you’ll see! Tarte aux Blettes Another one that I make all the time at home: Swiss Chard Pie. Swiss chard is easy to grow, it’s pretty easy to find a the store too, and it makes for a wonderful quiche-like dish that you can serve with a side salad or take to a party or make and eat over 2 or 3 days if you live alone. My daughter asks for this one all the time. Soupe au Pistou Then back to Provence with Soupe au Pistou. It’s the Provençal chili and is equally good with or without meat. Honestly, I don’t think the pork adds that much to it. You’ll love this one on a winter’s night! Croque Monsieur and Croque Madame Croque-Monsieur and Croque-Madame : so easy to make and so delicious! Turn you kitchen into a Paris bistro and make oven fries to go along with it if you’re feeding hungry teenagers. Side Dishes It’s time for some side dishes now! Gratin Dauphinois How would you like some Gratin Dauphinois? Do you know where the Dauphinois is? It’s above Provence and all the way East up against Italy. This is the French version of Potatoes au Gratin that you’ll find in America. But the French version has no cheese in it. And you know what? It’s amazing. You should make enough for 2 days because nobody ever turned their noses up at those leftovers! Soupe à l’oignon OK, this is one where there’s a big difference between the onion soup I ate at home growing up in France and what they serve at restaurants. I go into details in the cookbook and give you both versions. But I like the simple home version better. You should try it! Ratatouille And back to Provence we go with Ratatouille! That’s another one that lots of recipe authors over-complicate. It’s so easy to make! You don’t have to slave away in the kitchen for hours to eat well. Just follow my instructions! Tian de Légumes Tian de legumes. This is ratatouille for fancy people. It looks wonderful! It’s a little bit more work, but great for when you have company and you want to show off. Béchamel Then a cooking basic. How to make Béchamel. I give you 3 options: with flour, with cornstarch (which makes it gluten-free) and with broth (which makes it vegan). See, it’s all about being adaptable! Gratin de choux fleur This is one I make all the time. You’ll get your vegetables in and I even tell you how to not stink up your house with the cauliflower. Salade Juive This is in honor of my mother who made this a lot and so do I. It’s chock full of vegetables, my version is vegan, but there are lots of variations on this that I explain in the cookbook. Desserts And then desserts! Classic French desserts we make at home. Clafoutis I start with Clafoutis with its wonderful fruits. Crêpes Maison This is something your kids will ask for this over and over again. And it's so delicious and easy once you get the hang of it. Crème Brûlée I am sure you’ve had at restaurants and is so easy to make! It’s best to make it the day before you serve it, but other than that it’s so fast! Tarte Tatin That’s for those of you who want to impress your family for Thanksgiving. Beautiful and delicious! Gâteau au Yaourt And, last but not least, the cake French people make with their kids and grand kid, Gateau au yaourt. Are you ready for easy French recipes you can make at home? Get the book and get cooking! More episodes about French food and wine       Email | Facebook | Instagram | Pinterest | Twitter   Did you get my VoiceMap Paris tours yet? They are designed for people who want to see the best of Paris neighborhoods and put what they are looking at into historical context. There are so many great stories in Paris. Don't walk right past them without having a clue what happened there! You can buy them directly from the VoiceMap app or click here to order activation codes at the podcast listener discount price.   Subscribe to the Podcast Apple Google Spotify RSS Support the Show Tip Your Guide Extras Patreon Audio Tours Merchandise If you enjoyed this episode, you should also listen to related episode(s): 50 Must-Know French Phrases for Hungry Visitors, Episode 161 Traditional French Recipes for Thanksgiving, Episode 172 Pastries of Northern France, Episode 35 The Auvergne Cheese Route, Episode 303 Castelnaudary, Cassoulet and Canal du Midi, Episode 300 Summer Lunches in France, Episode 295 Annie's Cassoulet Category: French Food & Wine

This week, things get personal as the group welcomes Allison's mom. Will they still be on speaking terms after Rhonda kills a most beloved treat? Rhonda Kave is a chocolate expert and the owner of Roni-Sue’s Chocolates, a chocolate and confection shop on the Lower East Side of Manhattan. Allison blames/credits her for her sailor mouth and her love of all things sweet and boozy.

durée : 00:31:36 - On cuisine ensemble

This is Laetitia and you are listening to Cultivate Your French podcast, the slow version of One Thing In A French Day podcast. I hope you are well and happy. Today’s episode takes us back in the kitchen. The girls and I cooked a clafoutis a typical summer fruits recipe. I dit it with apricots, but the classical version is with dark cherries. Clafoutis are also very good with peaches. If you bake it without the fruits, it’s a « tôt fait », typical of the Burgundy region. In Brittany, this kind of recipe is made with « pruneaux », dried prunes and it’s called « le far breton ».   Thank you so much for your enthousiasm about the podcast! All the information about the transcripts is available in English at cultivateyourfrench.com

— Et si on faisait un clafoutis aux abricots pour le goûter, ai-je proposé ce matin. — Encore du clafoutis, a soupiré Felicia. J’aime pas quand il y a des fruits dans la pâte. On peut pas en faire un nature ?Le clafoutis, c’est une pâte à crêpes que l’on fait cuire au four avec des fruits. Et quand il n’y a pas de fruits, je pense que ça s’appelle un tôt-fait. Lisa est allée chercher son cahier de recettes. La suite du texte est dans la NEWSLETTER, abonnez-vous!http://j.mp/OneThingInAFrenchDayNewsletter

In this week's episode, Sarah and Seb chat about socially distant parties in the park, 3 day hangovers, takeaway drinks and what they've been cooking this week at home. They are joined by MFL teacher, Aude Richer-Langsford who shares a recipe for the French classic, Clafoutis. A ‘can you die from a hangover' fish and prawn stew makes it way out of the cupboard and they find out how Seb has done with the ‘sound in me kitchen'. Plus, they answer more questions from the listeners and announce this week's homework challenge. To find out more, visit www.janmorecipes.com or email janmorecipes@gmail.com

durée : 00:34:45 - On cuisine ensemble FB Sud Lorraine - Chaque jour, on cuisine avec un(e) chef(fe) Lorrain(e). Aujourd'hui, Julien, Chef et patron du Bistronome, rue Saint Michel à Nancy nous a proposé de faire un clafoutis

durée : 00:54:57 - On Cuisine Ensemble sur France Bleu Lorraine Nord - Oui, il y a plusieurs clafoutis... même des salés.

On this episode of Time For Lunch, Hannah and Harry get to learn about a very special and almost in-season fruit: cherries! Hannah and Harry hear from Michigan-based Cherry Farmer Ben LaCrosse about the many varieties of cherries he grows. Plus Ben gives listeners some very important advice on how to spend their summer. We’ll also learn about the history of a super cool kitchen tool, learn a new joke, try a tasty French recipe, and so much more.If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is powered by Simplecast. 

On this episode of Time For Lunch, Hannah and Harry get to learn about a very special and almost in-season fruit: cherries! Hannah and Harry hear from Michigan-based Cherry Farmer Ben LaCrosse about the many varieties of cherries he grows. Plus Ben gives listeners some very important advice on how to spend their summer. We'll also learn about the history of a super cool kitchen tool, learn a new joke, try a tasty French recipe, and so much more.If you'd like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is powered by Simplecast. 

On a beau être confinés, on en élargit pas moins nos horizons ! Cette semaine dans l'émission, nous recevions le collectif et label Clafoutis du Mans, entre ambiance bon enfant et exigence musicale !À noter que cette émission n'a malheureusement pas été diffusée en direct sur les ondes FM de C Lab. Eh oui il aura fallu l'hospitalisation d'un de nos membres pour qu'après des semaines de bons et loyaux services pendant le confinement ne soit pas à son rituel rendez-vous du vendredi soir de 20 à 22h. Partie remise, avec ce podcast où l'on fait connaissance avec le Collectif Clafoutis, jeune acteur événementiel du Mans et label qui célèbre récemment sa troisième sortie digitale, l'EP Xylophage de l'artiste Lasharp. On en découvre plus sur la ville du Mans et sa spécialisation dans le domaine de l'acoustique responsable d'un collectif dont l"originalité, malgré la simplicité, impose le respect.Pour finir l'émission, Lasharp et son complice FVBER nous gratifient d'un bon gros set oscillant entre house, ambient, breaké, jungle, UK bass, bref un hommage au son anglais qu'ils affectionnent !< TRACKLIST >CLAF 001 - Fait Maison by YnarkaYnarka,“Tapped Horn”, Fait Maison EP, Clafoutis [CLAF001], octobre 2019.CLAF 002 - You Can't Ignore by Super MariotteSuper Mariotte, “You Cant' Ignore”, You Can't Ignore EP, Clafoutis [CLAF002], novembre 2019.CLAF 003 - Xylophages by LasharpLasharp, “Pavardise”, Xylophage EP, Clafoutis [CLAF003], mai 2020.< WHAT'S GOING ON >Hidem, invité de l'émission il y a quelques semaines présente un nouveau morceau produit par ses soins. Profitant du confinement il s'est replongé dans un projet lui tenant à cœur, qui mêle house et sonorités nord-africaines. Dans ce morceau, il s'essaie à la musique des Gwana, peuple marginalisé sous la colonisation et qui jouait de cette musique essentiellement lors de rituels de guérison.BONNE ÉMISSION

Senior Test Kitchen Associate Robin talks with Pam about developing recipes and writing digital content from home. She has lots of recipe ideas for everything from breakfast to dinner to dessert. Plus, as the resident biscuit expert, she wrote an article about how to bake the best biscuits (oh, and chocolate chip cookies too!). GET THE RECIPES: Apricot Scones with Cinnamon Chips Classic Chocolate Chip Cookies Apple Clafouti "Pie" Cinnamon Roll Oat Scones Skillet-Roasted Chicken with Lemon-Thyme Sauce READ THE ARTICLES: How to Bake Better Biscuits The Secrets to the Best Chocolate Chip Cookies BUY THE COOKBOOK (affiliate link): Around My French Table by Dorie Greenspan

Yeah yeah, it's TickyOff again. It's another week, another episode, yet another glittering aural extravaganza that has put James and Sam on the covers of Time Magazine, Pulitzer Weekly, The Hollywood Reporter, Nuts, Railway Modeller, Playgirl and The Chichester District Council in-house quarterly. Verbal performances at this level have also seen The TickyOff Two hosting world events such as The Oscars, The Grammys, Rear Of The Year and that restaurant magazine one sponsored by a Spanish beer company that they never get invited to… This week begins very strangely as James calls Sam ‘mate', which he has never ever done. It's weird but they push on into organ donation, Egyptian death rituals and a horrific toad in the hole that James made. Then author of ‘The Flavour Thesaurus' and ‘Lateral Cooking', Niki Segnit arrives and things take a turn towards parenting twins, recipe genealogy and the benefits of using cup measurements. They also discuss James's very odd 1950's breakfast set-up, Niki's vast and deep seated Radiohead obsession and the zen that can be found in utter boredom. Furthermore, a real gang of folk are discussed including David Foster Wallace, John Nash, John Lanchester and Nicole Kidman. All this plus, vampires vs werewolves, ‘Shallow Grave' and why Baileys is proper underrated. This week's episode is sponsored by wine genius type folk dropwine.co.uk

Patricia shows you how to make Clafoutis, a delicious French desert.She pairs it with Edith Piaf's L'hymne à l'amourClafoutisFor 63 eating apples cored, peeled and quartered25 gms. butter25 gms caster sugar (or low calorie alternative)Finely grated zest of 1 lemon100 gms blackberriesBatter:50 gms plain flourPinch salt25 gms caster sugar (or low calorie alternative)2 medium eggs200 mls whole milkIcing sugar to dustMelt butter and put into dish and brush round sides also. Add apples, sugar and lemon zest and toss them together. Roast for about 15 mins. in preheated oven 190C/375F/gas 5. Make the batter with flour, salt and sugar. Beat eggs lightly and pour into flour. Whisk in milk until batter is smooth. Add berries to the apples and pour over the batter. Bake for 35-40 minutes with occasional checking. Leave it to cool – the risen mixture will drop somewhat. Dust with sugar and serve with cream. Or serve it immediately and the cream will cool it down.This is superbly easy. The most time-consuming part is peeling the apples. If using all soft fruit no need to pre-cook as with apples above.

Clafoutis di Frutti di Bosco

Mrs Trask, featured in the very first episode of the podcast, shares a delicious recipe for rhubarb clafoutis - perfect for this time of year.

Le clafoutis est une tarte sans pâte donc forcément moins de glucides. (...)Lire la suite Clafoutis aux Abricots allégé à l’Amande

Clafoutis de cereja, uma sobremesa!

Special guest Alex Goldman tries to bake a berry clafoutis slightly smaller than a pizza pie.

Visit the Show Notes for Episode #8 - https://www.thesimplyluxuriouslife.com/vodcasts1e8 Simple, delicious and seasonal. Somehow, this always leads me to some detail of the recipe that is inspired from the French culinary world, and the recipe showcased in the final episode of Season 1 is no different. Having heard the term clafoutis many years before, it certainly was something that caught my ear, but for quite some time I had never attempted to make one. As someone who wasn’t a fan of cherries (I have since changed my mind as I have enjoyed more and more freshly picked cherries), the only context I would see a clafoutis was with cherries. For whatever reason, it never crossed my mind to substitute any fruit I preferred and make the same dessert. And then I came across Daniel Rose’s recipe as shared a few years ago with Ina Garten. Daniel Love is the acclaimed American-born, Paris-based chef who attracted the attention of the Michelin guide soon after opening his restaurant Spring in 2006. The restaurant remained open for 10 years until they shut it down, and now he has opened the restaurant named Le Coucou also located in Paris. Needless to say, when I saw that this curious dessert of a dish could be made without cherries and with the subtle sweet flavor of pears, I paid close attention. I have adjusted the recipe slightly after having made it more than a few times to suit my tastes, but the beauty is, as you will see and hear in the video, there are many flavor changes you too can make to suit your preferences. Ultimately, it is a simple dessert that offers an abundance of flavor and is perfect for a dinner party as it puffs up slightly like a souffle without the fuss, and has the sweet and bit of sugar without the heaviness ideal for concluding a delicious evening. Now to the episode!

The weather is turning in Santa Fe, but I sat in the grape arbor anyway, in my new wrap, and waxed on about coffee, pastries, and writing. As one does.Support the show (http://paypal.me/jeffekennedy)

Tous les jours, Marion Sauveur décrypte une recette, un produit ou un ustensile de la cuisine à travers l'histoire.

The creator of the internationally enjoyed blog My French Country Home and author of her new book My Stylish French Girlfriends, Sharon Santoni joins me on today's episode. Discussing all things French, specifically brocante collecting, how to find and pursue your passion and the key to a happy, passionate life, Sharon will remind listeners about why we love the lifestyle of the French. This week's Petit Plaisir is a French dessert that is simple and absolutely delicious — Clafoutis aux Poires. 

On today's show I discuss making cherry clafoutis and hand made chocolate truffles. These two desserts are both perfect for Christmas. A cocktail party or the typical Christmas eve gathering is the perfect place to showcase these unique treats.