Cooking the Books: Fresh Goat Cheese and Basil Clafoutis

Food Lovers Guide to Paris

Gianluca Tamorri/Food Lover’s Guide to Paris

From time to time, Bas Bleu’s editorial staff “samples” recipes from cookbooks and other culinary guides found in our catalog. Our efforts are amateur at best: If you’re looking for advanced epicurean know-how or glossy food photography, you’re about to be disappointed. We’re humble home cooks, you see, like (most of) you—pressed for time, with non-matching cookware and the tendency to scatter flour everywhere. But we know delicious when we taste it, and if you try your hand at these recipes we think you’ll agree!

If you’ve ever dreamed of eating your way across Paris, we’ve got your map right here. The New Food Lover’s Guide to Paris gives travelers a local’s knowledge of more than 450 restaurants, cafés, markets, and specialty food shops hidden throughout the City of Light. It’s a treasure trove of culinary information, made all the richer by the fact that author and veteran food critic Patricia Wells sprinkled fifty mouthwatering recipes throughout the guide. On our menu this week: this delectable clafoutis (pronounced “kla-foo-TEE”). A traditional clafoutis is a baked cherry tart, but Wells’s savory version is made with goat cheese and fresh summer basil instead.  Continue reading