When I first started cooking for this blog over four years ago, I would get in the habit of circling all of the words in the recipes that were completely meaningless to me.  Among them: parboiled, pin prick, blanched and CLAFOUTIS. Four years later, I’ve since parboiled, pin pricked, blanched and made Clafoutis! At the time, Clafloutis sounded more like some sort of tree fungus rather than a celebrated baked custard French dessert.  Apparently, a traditional Clafoutis contains cherries arranged in a buttered dish covered with a thick … [Read more...]