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Uploaded by TheNewYorkTimes on Feb 4, 2008
NYTimes.com Mark Bittman, aka The Minimalist, demystifies a fancy French dessert.
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. . . and it is not "fancy", it is a country dessert.
phil2u48 1 month ago
In Normandy, we use brugnons = large purple plums. DELICIEUX
phil2u48 1 month ago
He's just a New Yorker. Relax.
L88ker 2 months ago
All the nasty comments prove the collective lack of a sense of humor.
anomalousclouds 5 months ago
Clafouti is fancy? The idea of pastry in America is perverted. And this man's accent is painful.
thisherecat2 6 months ago
@sellersmike is it "debasing" if he's trying to teach and introduce people to it? and this guy's life is food. He's actually mad legit, really knows what he's talking about. He's a well known and respected writer and critic amongst the "food publishing" community. He's definitely not "devoid of passion"
yyunha 7 months ago
He was so ho-hum about it all; totally devoid of passion. You don't have to debase a nation or its cuisine to make it appealing to americans; some of us americans are actually french.
sellersmike 7 months ago
Very good!
kawola17 11 months ago
"You can call it a freedom pancake"
Are you kidding me?
Canman99 1 year ago
Yes, clafoutis is with black cherries only and flaugnarde is with all the rest of fruit. I'm sure this recipe will taste good but unfortunately has little to do with Clafoutis which is made out of white bread soked in milk. Yolks, sugar, butter and almond powder are added and whisked up. Last, meringue is incorporated to soften the mixture which will be poured on top of the cherries.Batters are for pancakes...not for desserts from Limousin region in France.
iononcentro 1 year ago