Not many things much better than warm fresh quiche on a cold day!
History and Art in Valletta, Malta
Jonathan L takes in some history and fine art in the city of Valletta, Malta
Not many things much better than warm fresh quiche on a cold day!
Jonathan L takes in some history and fine art in the city of Valletta, Malta
Jonathan L learns about historical and modern fortitude at the monument to the Great Siege of 1565
A small selection of signs, some witty, some weird and some just worth a nod
This is all the clue there is: Is it enough for you to name the scene of a future TravelGumbo blog? Email answers by Monday midnight to [email protected].
A visit to a newer temple in Bangkok, home to a massive solid gold statue of the Buddah weighing 12,000 pounds — making it the most valuable religious artifact in the world
OMG, is that a rhubarb clafouti?
Clafoutis (I lost an s in typing) is a French dessert that is essentially a tart with fruit (the most traditional is cherries) in a flan-like custard. Usually you bake part of the custard a bit, add the fruit and more custard.
I always thought it was from Normandy, because I first encountered it there, and then in a Norman restaurant in Paris, but it turns out the food historians say it comes from Limousin, and the name is from the Occitan “clafotis” which means “filled.” So what probably started out as a “filled tart” became a “filled.” And when I eat it, so do I.
Here’s a link to Julia Child’s version.
It looks like rhubarb to me, too. I’d call it a tart but where do they call it a clafouti? I’ve never heard the word.
That does look like rhubarb, doesn’t it? It was sitting right beside the ham and mushroom quiche. But rhubarb sounds appealing right now…..
Very interesting. Eating them for decades and never heard the term. I love to learn something about which I believed I already knew it all! Yum.