• Kung Fu Panda t-shirt competition

    Posted by Pierre Lamielle

     

    Food!

     

    Kung Fu Panda!

    and t-shirt competition!

  • Vanilla Ice Cream with a pound of bacon caramel

    Posted by Pierre Lamielle
    Quick to the point, to the point, no faking
    Cooking emcees like a pound of bacon.
  • I'm the good kind of fat

    Posted by Pierre Lamielle

    There are good fats and bad fats.

    This salad uses pretty much all of them: vegetable, fish, animal, butter, egg yolk, olive oil.

  • Whole cherry clafouti

    Posted by Pierre Lamielle

     

     

    recipe contributor
    Pierre Lamielle

    Whole Cherry Clafouti

    The Tooth Fairy suggests you exercise caution during cherry season. She advises you to slow down when approaching a bowl of fresh juicy pit-filled cherries. Please enjoy this classic eggy French Clafouti dessert responsibly and make sure everyone knows you left the pits in the cherries or the TF will be left to pick up the pieces.

     

     

    INGREDIENTS 

    1 1/4 cup flour

    1/2 cup sugar, divided

    1 cup heavy cream

    3 eggs

    1 tbsp vanilla or almond extract

    pinch of salt

    2 Tbsp room temperature butter

    2 pounds of fresh dark cherries, stems removed

     

     

     

    PROCEDURE 

    In a medium bowl whisk together the sugar, cream, eggs, vanilla extract and salt. Add the flour, trying to whisk out the lumps but don’t worry about getting all the little lumps. They’ll soften up while the batter rests.

    Cover the batter and leave it out at room temperature for 1 hour. Don’t freak out, just cause there’s an egg at room temp isn’t the end of the world. It’s going to get cooked and it’s necessary for a good batter to have a resting time so it can get cohesive.

    Remove the stems from all the cherries but don’t take out the pits. It’s imperative that you leave the pits in so they can release the almondy and clove-like flavour compounds. It also helps to get your eaters to slow down when they know there are pits in this dessert.

    Preheat the oven to 375˚F.

    Get your baking pan very buttered up. The more butter the better. Your baking dish can be metal or ceramic. The size and shape can range from a 10-12 inch round cake pan to an 8-12 inch pie or tart pan. The important thing is that all the cherries are in a single layer and there is enough wiggle room for just a little bit of batter to weave around them. Also make aure there a bit of room around the edges. If you use a smaller pan, just put fewer cherries in. You can eat them immediately as a consolation prize.

    Pour in the batter and start placing the cherries in, leave room between and a nice 1 inch clearance around the edge.

    Bake for 25-30 minutes. Obviously depending on the size of the pan this might vary. So just make sure that the center of the flan is cooked by inserting a toothpick into the middle, if it comes out clean, it’s ready.

    Remove the pan from the oven and let it cool down to room temperature before serving.

    Make sure to warn people about the pits or the tooth fairy will be left to pick up the pieces.

     

    The pits

    Leaving the pits in makes this dessert easier to make and the pits impart a pleasing almondy and clove-like aroma to the dessert. It could also be argued that because people have to slow down to eat the cherries, the clafouti will inevitably taste much better than wolfing it down. Leaving the pits in will save you from having to add thumbtacks or marbles…

      

     

  • Jellyfish

    Posted by Pierre Lamielle
     

    recipe contributor
    Pierre Lamielle

    Head shirt chef at Food On Your Shirt

    @foodonyourshirt

    Grape jelly fish

    Tropical fish are a delicious dish. Make your own tropical fish using exotic fruit juices.

    Watch out for pineapple, kiwi and ginger. They have an enzyme that won't let your gelatin set up.

     

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