Episode 52 – If you have a First Cow over the film, you will have a second cow over the Clafoutis

A simple western about the origin of the American Dream

Source: IMDB.com
DMP 52 First Cow
DMP 52 First Cow

Today we are talking about our first film for this month highlighting movies made in Oregon. First Cow is the 2019 film by director Kelly Reichardt. It is about a skilled cook that has traveled west and joined a group of fur trappers in Oregon. Additionally, he meets and finds true connection with a Chinese immigrant who is also seeking his fortune. And the two soon collaborate on a successful business venture. 

Cookie: “Why does a baker like a beggar?”

King-Lu: “Why?”

Cookie: “They both need bread.”

Source: IMDB.com

Some of our favorite parts of this movie are:

  • The narrative
  • Beautiful forest scenes
  • Stealing cream and not getting caught
  • The best part of this film is learning about Blueberry Clafouttis

Blueberry Clafouttis courtesy of Southern Living Magazine

Ingredients

2 Cups fresh blueberries

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/4 tsp. table salt

1 cup heavy whipping cream

2 Tablespoon salted butter, melted, plus more for greasing

1 Tablespoon vanilla extract

1 Tablespoon powdered sugar

Step 1 – Preheat oven 375F. Butter a 2 1/2 quart, 9-inch square baking dish. Sprinkle blueberries evenly over bottom.

Step 2 – Whisk together flour, sugar, and salt in a large bowl. Whisk in cream, eggs, melted butter, and vanilla completely smooth. Let batter stand 5 minutes. Additionally, Slowly pour batter evenly over blueberries. 

Step 3 – Lastly, bake in a preheated oven until clafoutis is golden brown and set in center, 25 – 30 minutes. Let stand 10 minutes. Sprinkle with powdered sugar just before serving. 

Author’s note – I put my cast iron skillet in the oven to melt the butter and heat up the iron before I put the blueberries in and poured the batter over its. And I baked it for the full 30 minutes. It is delicious. 

Next week’s film will be: Overboard (1987)

Special thanks to our editor Geoff Vrijmoet for this episode and Melissa Villagrana for helping out with our social media posts.

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Show’s Transcript (Coming Soon)

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