Far Breton dessert |
And yet, it seems that our French families and friends can waltz into the kitchen and - without a cookbook or a recipe in hand - make a batch of crepes to feed a crowd, a rich crème anglaise to accompany a molten chocolate cake, the perfect béchamel sauce for baked ham-wrapped endive, or a loaf of light and sweet brioche - all by cooking au pif, as the French call it.
Although the word pif is slang for nose, when applied to cooking - au pif or 'in the nose' - is more about cooking by feel or instinct than to cook by sense of smell. It is similar to when someone talks about 'eyeballing' a recipe or simply whipping up a dish without a recipe at all.
The recipe for Far Breton is one of those that is prepared au pif by many. Originating from Brittany, it is a thick custard cake studded with plump prunes. Similar to a crepe batter, the Far Breton is made from simple ingredients that we all tend to have on hand. You can add your own twist by steeping the prunes in a flavored tea or even rum. It's the perfect fall dessert or serve a slice at tea time.
Although the word pif is slang for nose, when applied to cooking - au pif or 'in the nose' - is more about cooking by feel or instinct than to cook by sense of smell. It is similar to when someone talks about 'eyeballing' a recipe or simply whipping up a dish without a recipe at all.
The recipe for Far Breton is one of those that is prepared au pif by many. Originating from Brittany, it is a thick custard cake studded with plump prunes. Similar to a crepe batter, the Far Breton is made from simple ingredients that we all tend to have on hand. You can add your own twist by steeping the prunes in a flavored tea or even rum. It's the perfect fall dessert or serve a slice at tea time.
You likely have your own recipes that you can cook au pif. Why not add a few French recipes you can cook au pif to your old favorites?
a WICE cooking class |