Today is our final January post in our year-long project that I'm calling the Kitchen Matrix Project, after Mark Bittman's Kitchen Matrix cookbook. You can read about it: here . I'm very excited about the dishes and the bloggers who are joining me. Next month, Wendy at A Day in the Life in the Farm picked the recipes. I can't wait to follow along with her choices. This week, I picked 'Clafoutis + 3 Ways' for the group which means we could make Cherry-Pistachio Clafoutis, Peach Clafoutis with Star Anise, or Mango Coconut Clafoutis...along with any variations or adaptations that we needed or wanted. But, first, I'm going to be a little bit of a stickler on terminology. You wouldn't expect anything else from me, right? Clafoutis comes from the Limousin region of France and is traditionally made with black cherries; all other variations - made with plums, prunes, apples, cranberries, blackberries, peaches, and mango - are called flaugn
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