Actually, I'm not sure if it's a clafoutis or a clafouti; I've seen it spelled both ways. I learned about it from Mark Bittman's "How to Cook Everything," the best cookbook in the world, and I have played with his basic recipe (sorry, Mark!) to come up with one that more custard-like and incorporates whatever kind of fruit I have on hand; I've done them with cherries, peaches, blackberries, blueberries, raspberries, pears, plums....well, you get the idea. I love the fact they're an easy, quick dessert that gets raves from your guests, and the leftovers are just marvelous for breakfast the next day! —Kayb
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!