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30 — Wednesday, September 30, 1998 — North Shore News

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north shore news

ff ROOD
Clafouti a dish for the ages

IN the tranquil central
region of France, south
of Paris and west of
Lyon, Massif Central
has a cuisine style all
its own.

The traditional cookery of

the Limousin region is sim-
ple and wholesome, based on
Jocal ingredients and cus-
toms.

The true natural gastro-
nomic talent of the peasants
emerges as we look at their
recipes and taste the food.

Someone said that it is

“easy to prepare a feast with
lots of great and varied raw
materials. Bur, it is another
and much greater challenge
to work only with basic food
stuffs.

Only ingenuity, talent and

LOCAL blueberries are perfect baked into the batter time will bring out the tasti-
of this simple and wholesome dish. Clafouti, a

French peasant stapie, is simple to prepare. the meal.

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_Clafouti.

ness and the best potential of

2 c. black cherries, (for us

% cup granulated sugar
this time of the year blue-

1c. scalded milk (use luke
warm)
a little salt to taste

SANGSTERS

itions, i may

health centres

Cabbage soup with chick-
en and smoked sausage,
black pudding,tripe and coq
au vin are all popular local
dishes. And, of course,
clafouti.

The clatouti FECIPE ¢ can be
traced back many years.
Little wonder, sine
Limousin region tr
fashion, and music are more
intact than many other
regions of France.

For example, peasant girls
on special occasions dress in
a blue cotton blouse and
wear a broad black felt hat.
The origins of the color bluc
may be associated with a bluc
plant named gentian com-
mon to the region. It’s yel-
low variety is used to make a
one of a kind aperitif only
available in Massif Central.

Clafouti is a great recipe
concept. Related to choux
paste, it can be prepared in
minutes. Originallythe dark
cherries of the region were
baked in the batter. Here is
that recipe:

See c lafouti page 34

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