Monday, July 19, 2010

Gooseberry-Rasperry Clafoutis

It started with some gooseberries.

I saw them at the farmer's market in such lovely shades of pink and green, even though I had no idea what to do with them I brought home a pint, along with some raspberries and strawberries. The strawberries were perfect as they were, but the raspberries were too tart for eating straight.

If the raspberries were tart, the gooseberries were like those tearjerker gumballs that made my eyes water when I ate them as a kid, mouth puckered and tongue shrinking back. The pink ones were sweeter than the green ones, but I decided the only thing to do was to make a clafoutis.

I used a recipe I saw at Honest Fare which was adapted from Julia Child. The recipe was just sweet enough that the tart berries still shone through but had a nice calm and custardy base to rest in. Really easy to make, too.

Saturday, July 17, 2010


I finally started a blog.

But Rachel, there are already a million food blogs!

Yes, this is true. I read and enjoy many of them. My main goal is to improve my food photography skills. I also like the encouragement to keep making "weekly lunches."

OK, so what is an olalliberry?

The olalliberry (also spelled olallieberry, olallaberry, among other variations) is one of many berries that grow in Oregon. They could be thought of as some sort of superberry as they are a cross of three different varieties of blackberry, raspberry and loganberry. They are often made into jam.

Berries are plentiful right now and I am eating as many varieties as I can find.


Ed. April 3, 2011: For more info, see my About page
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