clafouti and an open apology to eric ripert

August 20th, 2008 · 41 Comments

a clafouti as deflated as my ego…

dear mr. ripert,

i am a long time fan of le bernardin and an avid reader of your new blog, avec eric. i eagerly await the new book being released this autumn and may i also take this opportunity to tell you that i absolutely adore ‘a return to cooking’ and would have to say that it is without a doubt the most beautiful cook book that i own. 

i think you’d be pleased to know that because of you i purchased the cuisinart brick oven, if only to cook along, through a simple but perfect array of dishes that you yourself appear to thoroughly enjoy.  of course watching you cook while listening to your ever so incredibly sexy french accent…  well, all i can say is that the people at cuisinart are marketing genuises.

so i grill my tomatoes, bake and broil my fish – among many other things, and tonight i decided to finally make the clafouti as i had just bought a batch of tart blackberries at the farmers market this past weekend.  the thing is, i only had 2% milk.  eric (may i call you eric?), i drink my coffee black and well, i just didn’t want to head out to the store for a pint of 1/2 and 1/2 that would most likely turn bad after i used my 6 tablespoons.  big, big miscalculation on my part. 

i suppose i don’t have to tell you what my clafouti tasted like because naturally, if you are reading this you are making the same face that i did upon taking my first bite.  it was that nearly inedible low fat version of what might have been a wonderful dessert if i’d so much as followed your directions.  i say nearly because as a woman in my 40’s i am guilty of eating substandard foods on occasion in the name of vanity and valiant attempts at zipping my jeans – but this was no place to skimp on a few fat grams.  so my clafouti was permeated by ‘that taste’ that is devoid of all that it could have and should have been. 

so eric, when you wrote "its consistency will lie somewhere between a custard and a cake. smooth, moist, silky with a slight crisp of the crust."  mine was kind of rubbery, devoid of anything that could ever be construed as silky.  and for this i am sorry because i should have just listened to you.  afterall it’s not like you even asked us to use heavy cream.  you were being moderate, just like a true frenchman would.

i knew better, eric.  i really did.
but mostly, i believe that i have learned from the error of my ways…


claudia of ceF




Tags: bad · baking · fruit

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