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Most people I've seen who've been working the fashion week shows, getting ready with collections or working for market are walking around like zombies. I'm not even directly involved this year and I'm working pretty much 7 days this week to help with the cause. When I was a design intern I remember helping out til late in the wee hours during crunch time and this year I've heard stories of 3 am stretches of work time. So for all of the disenchanted who are all, oh yeah blah it's fashion week, you have to remember all of the tremendous amount of work and effort people have put into the shows and collections, which is pretty much the fashion industry's livelihood.
So I know food is just an afterthought these days as most people have been either too busy to eat or have been secretly purposely starving (but I must say, is it just me or does it seem like the models on this seasons runways look like they actually eat? Maybe I'm just imagining things or maybe it's because models like Lara Stone are setting the new body standard but it's so refreshing to see more mature looking models on the runway) so I thought I'd post this super easy recipe Andy and I tried the other day.
It just takes a few simple ingredients that you probably already have - the raspberries can be substituted with any fruit. Literally 15 minutes later, you end up with the cutest and tastiest little french cake...
by Eric Ripert. Serves 2.
1 tablespoon butter
¼ cup sugar + more for ramekin
1 large egg
6 tablespoons half and half
1 teaspoon vanilla extract
3 tablespoons all purpose flour
1 cup fresh raspberries
- Heat oven to 400°F. Butter two 3 ½ - inch ramekins and dust with sugar.
- Whisk egg until frothy and add sugar, half and half and vanilla extract; mix to combine.
- Add the all purpose flour and whisk very well.
- Divide the raspberries into the ramekins and pour the batter over the raspberries.
- Bake for 8 - 10 minutes until golden brown and the middle is set.