Clotilde Dusoulier is a 30-something French woman who writes the award-winning food blog, Chocolate & Zucchini. She was born and raised in Paris, and save for a brief stint as a software engineer in California, has spent her adult life in France. Strange as it may seem, her interest in food was kindled during the time she lived and worked in the Bay area of San Francisco. On returning to Paris, she started a blog to share her knowledge and enthusiasm with like-minded souls, and slowly began the transition from engineer to full-time food writer. She has two food-related books to her credit. One is the cookbook, Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen, and the other is a traveler's guide to eating in Paris called, Clotilde's Edible Adventures in Paris. She has also translated and adapted Ginette Mathiot’s famous cookbook Je Sais Cuisiner (“I Know How to Cook”). She writes well, takes marvelous photos and has created a spot so civil that her readers, at least this one, find it hard to leave. She has earned her spot on the Gourmet Live list of Women Game Changers in Food. I want to share her recipe for Blueberry Coffee Cake with you today. Mine, which suffers from a bad case of sunken berries, is not as pretty as hers, but it will serve to illustrate the various components of the cake. Here's her recipe for this moist and delicious treat.
Blueberry Coffee Cake
Ingredients:
200g (1 2/3 cup) flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
a good pinch salt
115g (1 stick) butter, diced, at room temperature
200g (1 cup) white sugar
3 eggs
240ml (1 cup) plain yogurt or fromage blanc or sour cream
1 teaspoon vanilla extract
500g (3 cups) blueberries, fresh or frozen (no need to thaw)
40g (1/4 cup) brown sugar
Directions:
1) Preheat your oven to 180°C (360°F). Grease a 22-cm (9-inch) cake pan, preferably nonstick with a removable bottom.
2) Sift together flour, baking powder, baking soda, and salt. Set aside.
3) In a food processor, mix together butter and white sugar until fluffy. Add eggs, one at a time, mixing well between each addition. Add yogurt and vanilla, and mix again. Add flour mixture, and mix again until just combined.
4) Pour half of cake batter in the cake pan. Pour half of blueberries over surface. Cover with remaining batter, top with remaining blueberries, and sprinkle evenly with e brown sugar.
5) Bake for an hour, until top is golden brown and a knife inserted in center comes out clean. Transfer to a rack, let stand in pan for ten minutes, then unclasp sides of pan and let cool completely before serving. Yield: 8 servings.
The following bloggers are also featuring the recipes of Clotilde Dusoulier today. I hope you'll visit all of them. They are all great cooks who have wonderful blogs.
Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Jeanette - Healthy Living
Linda - Ciao Chow Linda
Linda A - There and Back Again
Martha - Lines from Linderhof
Nancy - Picadillo
Next week we will highlight the career and recipes of Pim Techamuanvivit. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Saturday, October 8th.
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