Pear Bourbon Clafoutis and a trip to the Thermador Design & Experience Center

by Irvin on November 26, 2012 · 10 comments

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Pear Bourbon Clafoutis by Irvin Lin of Eat the Love

“How do you pronounce it? Clay-foo-ti? Claw-foo-tay?” I quizzed my partner AJ and my friend Peter, both of whom speak French. I had taken the ever-so-practical Latin in high school (carpe diem!) in the long distance hopes that it would improve my SAT scored, thereby tricking an ivy league school into accepting me (it didn’t work, Brown rejected me – I shake my fist at you Rhode Island Ivy League School). Peter properly pronounced it “cla-foo-tee” to me and AJ corrected me as I mangled my mimicking (“not so nasal in the ‘cla’ Irvin” he gently reminded me, as I repeated it several times trying to get it right). I shrugged my shoulder, presented the Pear Bourbon Clafoutis and said, “Here’s a French dessert. Not very traditional, as the French version usually is made with black cherries, but then, I’m not a traditional sort of guy.” That seemed to work for them.

Pear Bourbon Clafouti by Irvin Lin of Eat the Love

The pear clafoutis (which I later learned, via Wikipedia, should actually be called a flaugnarde, as only cherries are used in clafoutis, and no I don’t know how to pronounce that word either) came about as I had wanted to make something French to help celebrate what would have been Julia Child’s 100th birthday, even though her birthday was back in August. It’s funny too, as I had just gone to the fabulous Thermador Design and Experience Center around the time of Julia’s birthday and they have a long history with the culinary icon.

Thermador

Turns out that Julia Child loved Thermador so much that she used their equipment in her PBS show and the Thermador oven in her kitchen is now enshrined in the Smithsonian, along with the rest of Julia’s kitchen. Thermador had flown a number of food bloggers down to their showroom in Southern California to work on their equipment and see their new induction stove top and let’s just say we were all smitten.

Thermador Freedom Induction Cooktop

“I so want one of those…” whispered a fellow food blogger of mine, when the team at Thermador unveiled the shiny black cooking surface. I looked at her and nodded in agreement. In truth, pretty much ANYONE who cooked in the kitchen would want the new “Freedom Induction Stovetop.” I’ve worked with induction cooking before, but this stovetop was ridiculously awesome. With induction cooking, the pot itself actually generates the heat, not the surface. Which means it’s more energy efficient and safer. But unlike other induction stovetops which have circles on the surface to show you where you need to put the pot, the entire surface is induction ready, which means you can put the pot ANYWHERE on the surface and it will activate it. You can even use oddly shaped induction friendly pots and pans on the surface. How cool is that?

Thermador Freedom Induction Cooktop

Thermador Freedom Induction Stovetop innards by Irvin Lin of Eat the Love

I couldn’t wait to play cook on it, and it didn’t disappoint. In fact, as I seared black pepper encrusted tuna on the stovetop, I felt like I was cooking on super cool iPad. The only way it would be cooler is if I could surf the internet on the Freedom Induction Stovetop while cooking on it. Now that would be cool (though probably not very safe, as I’d burn all my food while I instagrammed and tweeted).

Thermador

Thermador

Thermador

Thermador-Irvin-Lin-Eat-The-Love-11

The food bloggers that Thermador brought down to the center all seemed to be having a great time as well. We made lunch together, in various teams, flipping crepes in the air like professionals and posing with their entrees. We even got an awesome food photography tutorial by Todd and Diane of White on Rice Couple. You know, the typical food blogger sort of thing. But at the end of the day it was all about the food and all about the equipment that we used. I’ve always been a fan of the star shaped burner that Thermador uses, and their steaming oven kind of makes me feel really sad about my own little dinky oven that I have at home (I refer to it as an EZ Bake oven, it’s so cheap and flimsy). But maybe one of these days I’ll be a grownup and get a real oven. Or you know, maybe Santa will bring me one for Christmas. Ha!

Food bloggers taking pictures

Todd and Diane of White on Rice Couple

Todd and Diane doing a photography demo

Todd and Diane doing a photography demo

Special thanks to Thermador for bringing me down to Irvine, California to visit their shiny new Thermador Design and Experience Center. Though they covered travel and expenses for the trip, I was not compensated for this post and all opinions stated above are my own.

Pear Bourbon Clafouti by Irvin Lin of Eat the Love

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{ 10 comments… read them below or add one }

Cookin' Canuck November 26, 2012 at 7:48 am

However you pronounce it, this is beautiful! And I love the kick of bourbon.

Great picture of Diane on the counter, snapping her picture. Anything for food photography, right?

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kristy @ the wicked noodle November 26, 2012 at 8:00 am

This brings back memories!! I was at the Bosch event a couple of years ago (in Scottsdale, not Irvine) and the kitchen looks identical. It was a blast for sure! The woman in one of your pics was at our event, too (I believe Bosch owns Thermador?). Anyhoo…your dish is gorgeous!!

ps. I keep meaning to email you to tell you how lovely it was to run into you at Foodbuzz. So consider this my notification that it was, in fact, lovely.

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Nik@ABrownTable November 26, 2012 at 9:28 am

Clafoutis is my go-to comfort dessert! The Thermador appliances really do look very sleek.

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Linda | The Urban Mrs November 26, 2012 at 10:25 am

So, how do you pronounce it? :) What a wonderful dish – pear and bourbon really make a wonderful combo.

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Ryan November 26, 2012 at 1:21 pm

This is stunning – I’ll have to make this for my next special occasion; good thing my partner’s birthday is coming up.

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Sandy November 26, 2012 at 1:26 pm

I was bummed to miss the trip! Looks fabulous!

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Katie (The Muffin Myth) November 26, 2012 at 1:26 pm

Yummm! I love pears, and bourbon. I’ve actually never made a clafoutis before, but I gather it has that yorkshire puddingy custardy texture happening, and I think I’d love it. That stovetop sounds amazing. I live in Stockholm, where induction is all the rage, and I have to say that though at first I was skeptical of how I’d like induction over gas, I think I might actually prefer it. Being able to put a pot or pan down *anywhere* on the stove? I want that.

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merri November 26, 2012 at 2:43 pm

oooh that sounds soo cool, that stove! i wanna try it!

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Angela Wang November 26, 2012 at 7:10 pm

I LOVE clafoutis, it’s one of my favorite desserts. I guess I’ve had the proper one, because I remember it had cherries in it and was delicious. I’ll have to have you and AJ over to try yours :)

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Belinda @zomppa November 26, 2012 at 7:20 pm

Love clafoutis – such a lovely, deceivingly simple dessert, though love how you mix it up and spice it up!

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