#Crème fraîche

[askwhatsforlunch]

Tarragon and Porcini Mushroom Chicken Fricassée

Hearty and deliciously creamy, this Tarragon and Porcini Mushroom Chicken Fricassée is just one of those perfectly indulgent dishes for a cold Autumn day. Happy Tuesday!

Ingredients (serves 2):

1/4 cup dried porcini mushrooms

1 cup boiling water

2 tablespoons olive oil

2 beautiful legs (preferably free-range) chicken

1 small onion

2 very fluffy sprigs Garden Tarragon

1 small garlic clove, minced

2 tablespoons apple cider vinegar

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

3/4 cup crème fraîche or sour cream

1 tablespoon demerara sugar

Spoon dried porcini mushrooms in a bowl. Cover with boiling water. Cover with cling film, and set aside, one hour, until plumped up.

Heat olive oil in a large, deep skillet over medium-high heat.

Once hot, add chicken legs, and fry until browned on all sides, about 3 minutes on each side.

Remove chicken legs from the skillet and transfer to a plate; set aside.

Drain plumped up porcini mushrooms, keeping their soaking liquid.

Peel and finely chop onion, and stir into the skillet. Fry, a couple of minutes.

Finely chop half of the Garden Tarragon, and stir into the skillet. Cook, 1 minute more.

Add minced garlic, and cook, another minute.

Roughly chop porcini mushrooms, and stir into the skillet. Cook, a couple of minutes.

Deglaze with apple cider vinegar, and cook out, 1 minute.

Return chicken legs to the skillet, along with their resting juices. Season them on both sides, with fleur de sel and black pepper.

Stir in reserved mushroom liquor, and bring to a slow boil. Reduce heat to medium low, cover with a lid, and simmer, about 20 to 25 minutes, until chicken is cooked.

Remove chicken legs once more from the skillet; keep them warm.

Stir in crème fraîche into the skillet. Add demerara sugar and increase heat back to high. Allow to reduce, a couple of minutes.

Finely chop remaining Tarragon, and stir into the skillet. Add a bit of water to loosen the sauce slightly, if necessary.

Finally, return chicken legs to the pot, cover with the lid, and cook, a last couple of minutes.

Serve Tarragon and Porcini Mushroom Chicken Fricassée hot, onto fluffy white rice, wheat berry or.

[aurianneor]

Trop chou

Recette de chou

Pour chou frisé, chou chinois, chou Pet Sai, chou blanc, chou de Pontoise, ou chou de Milan.

Plus les ingrédients sont sains, meilleure sera la recette au goût et pour la santé: de saison, local, du jardin bio, AMAP, permaculture bio, agriculture régénérative, label rouge, etc.

Couper le chou très fin. Les plonger dans l’eau pour bien le rincer.

Couper 200g de lard et 4 oignons en dés.

Mettre le lard à griller dans une poële jusqu’à ce qu’il soit bien grillé.

Ajouter 3 cuillères à soupe d’huile d’olive et les oignons jusqu’à ce qu’ils deviennent transparents.

Ajouter 1/2 verre d’eau jusqu’à ce que les oignons soient marrons et mous.

Ajouter les bouts de chou dans la poele avec un verre d’eau.

Remuer régulièrement pour éviter que le chou accroche au fond. Ajouter de l’eau si besoin (si l’eau s’est évaporée).

Quand le chou est mou, rajouter entre 10 et 15 cl de crème fraîche. Saler, poivrer puis servir.

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Mes chouchous: https://www.aurianneor.org/mes-chouchous-salade-rouge-puree-violette/

Si tu ne te laves pas les oreilles, t’auras des choux qui vont pousser; à moins que… tu t’intéresses à ce que tu mets sur ta peau!: https://www.aurianneor.org/si-tu-ne-te-laves-pas-les-oreilles-tauras-des/

Recettes véganes: https://www.aurianneor.org/recettes-veganes/

C’est râpé!: https://www.aurianneor.org/cest-rape/

Thomas Mozart: https://www.aurianneor.org/thomas-mozart-plus-la-qualite-des-produits-est/

L’arbre-brocoli: https://www.aurianneor.org/larbre-brocoli-changer-un-arbre-en-brocoli/

Poirococo: https://www.aurianneor.org/poirococo-pour-se-regaler-au-quotidien-ou-oser/

Super Tomate: https://www.aurianneor.org/super-tomate-il-y-a-quelques-temps-maintenant-ma/

Le camembert de la ratatouille: https://www.aurianneor.org/le-camembert-de-la-ratatouille-si-tu-rates-tu/

Ancient Rome Vegetables: https://www.aurianneor.org/ancient-rome-vegetable-plus-les-ingredients-sont/

CCC: https://www.aurianneor.org/ccc-la-recette-preferee-de-mes-enfants-plus-les/

Oh purée! du céleri-rave !: https://www.aurianneor.org/oh-puree-du-celeri-rave-si-vous-le-souhaitez/

Empanada franco-gallega: https://www.aurianneor.org/empanada-franco-gallega-je-suis-francaise-je-nai/

Malgré les champignons: https://www.aurianneor.org/malgre-les-champignons-plus-les-ingredients-sont/

Ta Jean, My Jeans, Mon Gin: https://www.aurianneor.org/ta-jean-my-jeans-mon-gin-plus-la-qualite-des/

Pain à l’oeil: https://www.aurianneor.org/pain-a-loeil-jai-essaye-de-nombreuses-recettes/

Pamplemousse sur le pouce: https://www.aurianneor.org/pamplemousse-sur-le-pouce-ya-meme-pas-de-mousse/

Honey, ice-cream please!: https://www.aurianneor.org/honey-ice-cream-please-1-cui-a-soupe-de-miel/

Miss Terra Cheers me up: https://www.aurianneor.org/miss-terra-cheers-me-up-tira-terra-earth-soil-2/

Far à la flotte: https://www.aurianneor.org/far-breton-leau-cest-fait-pour-naviguer-ou-se/

Yaourt-hier Yaourt d’aujourd’hui: https://www.aurianneor.org/yaourt-hier-yaourt-daujourdhui-garanti-sans/

Le mon coeur: https://www.aurianneor.org/le-mon-coeur-le-mon-coeur-na-pas-du-tout-le-gout/

Healthy Nutella: https://www.aurianneor.org/healthy-nutella-plus-la-qualite-des-produits-est/

Brioches Butchy fourrées au chocolat: https://www.aurianneor.org/brioche-butchy-brioche-a-la-creme-fraiche-la/

Cook cookies: https://www.aurianneor.org/cook-cookies/

Healthy Soda: https://www.aurianneor.org/healthy-soda-le-jus-d12-citron-1l-deau/

Boissons maison – Chaudes ou froides et surtout moins sucrées: https://www.aurianneor.org/boissons-maison-chaudes-ou-froides-et-surtout/

Coffee invitation: https://www.aurianneor.org/coffee-invitation-a-beverage-and-a-conversation/

Tisane pour la gorge: https://www.aurianneor.org/tisane-pour-la-gorge-vous-pouvez-ajouter-du-miel/

Chacun sa sauce et sa saucée: https://www.aurianneor.org/chacun-sa-sauce-et-sa-saucee-vous-navez-pas/

L’aile ou la cuisse: https://www.aurianneor.org/laile-ou-la-cuisse-wikipedia-laile-ou-la/

Nano Confiance: https://www.aurianneor.org/nano-confiance-affaire-des-oeufs-contamines-les/

Le goût et la santé: https://www.aurianneor.org/le-gout-et-la-sante-savoir-lire-les-etiquettes/

[reniadeb]

creamy cheesy pasta, proper comfort food this, we've got butter, garlic, strong blue cheese, crème fraiche, roast mushrooms, capers, basil

[basil-august]

Mushroom Ravioli with Kale & Walnuts

[thbiedermann]

Pilzgulasch mit Basmatireis

Drei Pilzsorten Zutaten für 2 Personen: 20 Shiitakepikze 8 große, braune Champignons 6 große, weiße Champignons 6 Lauchzwiebeln 4 Knoblauchzehen 200 ml Pinot Grigio 2 EL Crème fraîche BBQ-Gewürzmischung rosenscharfes Paprikapulver Salz Pfeffer Zucker Olivenöl 1 Tasse Basmatireis Salz Zubereitungszeit: Vorbereitungszeit 15 Min. | Garzeit 11 Min. Mit würziger…

[yearofsimplefood]

Unconventional Thanksgiving day breakfast.

[askwhatsforlunch]

Pâtes à la Poutargue

On a grey and rainy day, these deliciously creamy Pâtes à la Poutargue bring a bit of Southern France sunshine to your lunch! A hearty dish to brighten your day! Happy Wednesday!

Ingredients (serves 1):

2 large fresh kale leaves, rinsed

1 ¼ cup whole-wheat penne (or other short pasta)

1 1/2 tablespoon olive oil

1 lemon

1/3 cup crème fraîche or sour cream

½ teaspoon freshly cracked black pepper

about 30 grams/1 ounce Poutargue

Bring a pot of lightly salted water to the boil. Once boiling, add penne to the pot of salted boiling water and cook, according to package’s directions, about 9 to 11 minutes until al dente.

In the meantime, heat olive oil in a medium, deep skillet, over medium heat.

Grate in the zest of the half the lemon. Cook, 1 minute more.

Once the pasta is cooked, drain, saving about ¼ cup of its starchy water, and stir pasta into the oil. Cook, a couple of minutes.

Thoroughly squeeze in the juice of the whole lemon.

Stir in crème fraîche, and gradually add starchy pasta water. Season with cracked black pepper. Reduce heat to medium-low.

Grate in half of the Poutargue, and give a good stir to combine.

Cook, a couple of minutes more until sauce just thickens.

Enjoy Pâtes à la Poutargue hot, topped with a generous grating of remaining Poutargue.

[bearbench-img]

ナマクリーム

生クリームは、乳製品の一種で、牛乳から得られる高脂肪のクリームです。生クリームは、一般的に乳脂肪分が30～40％以上のものを指し、クリーミーでなめらかな食感が特徴です。

生クリームは、そのクリーミーでなめらかな食感と豊かな風味で、様々な料理や菓子に使われ、甘くて美味しい味わいをプラスしてくれます。

手抜きイラスト集

[aurianneor]

Trop chou

Receta de la col

Para col rizada, col china, col Pet Sai, col blanca, col de Pontoise, col de Milán, Repollo o Bok choy.

Cuanto más sanos sean los ingredientes, más sabrosa y saludable será la receta: de temporada, locales, de la huerta ecológica, AMAP, permacultura ecológica, agricultura regenerativa, label rouge, etc.

Picar la col muy fina. Sumergir en agua para aclararla bien.

Picar 200 g de bacon y 4 cebollas.

Asar el bacon en una sartén hasta que esté bien tostado.

Añadir 3 cucharadas de aceite de oliva y las cebollas hasta que estén transparentes.

Añadir 1/2 vaso de agua hasta que las cebollas estén doradas y blandas.

Añadir las puntas de la col a la sartén con un vaso de agua.

Remover regularmente para evitar que la col se pegue al fondo. Añadir más agua si es necesario (si el agua se ha evaporado).

Cuando la col esté blanda, añada entre 10 y 15 cl de nata fresca (crème fraîche). Salpimentar y servir.

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Trop chou: https://www.aurianneor.org/trop-chou/

Trop chou: https://www.aurianneor.org/trop-chou-2/

Mes chouchous: https://www.aurianneor.org/mes-chouchous-salade-rouge-puree-violette/

Si tu ne te laves pas les oreilles, t’auras des choux qui vont pousser; à moins que… tu t’intéresses à ce que tu mets sur ta peau!: https://www.aurianneor.org/si-tu-ne-te-laves-pas-les-oreilles-tauras-des/

Recetas veganas: https://www.aurianneor.org/recetas-veganas/

C’est râpé! ¡Está rallado!: https://www.aurianneor.org/cest-rape-3/

Empanada franco-gallega: https://www.aurianneor.org/empanada-franco-gallega-soy-frances-ni-siquiera/

Cook cookies: https://www.aurianneor.org/cook-cookies-3/

Thomas Mozart: https://www.aurianneor.org/thomas-mozart-plus-la-qualite-des-produits-est/

L’arbre-brocoli: https://www.aurianneor.org/larbre-brocoli-changer-un-arbre-en-brocoli/

Poirococo: https://www.aurianneor.org/poirococo-pour-se-regaler-au-quotidien-ou-oser/

Super Tomate: https://www.aurianneor.org/super-tomate-il-y-a-quelques-temps-maintenant-ma/

Le camembert de la ratatouille: https://www.aurianneor.org/le-camembert-de-la-ratatouille-si-tu-rates-tu/

Ancient Rome Vegetables: https://www.aurianneor.org/ancient-rome-vegetable-plus-les-ingredients-sont/

CCC: https://www.aurianneor.org/ccc-la-recette-preferee-de-mes-enfants-plus-les/

Oh purée! du céleri-rave !: https://www.aurianneor.org/oh-puree-du-celeri-rave-si-vous-le-souhaitez/

Malgré les champignons: https://www.aurianneor.org/malgre-les-champignons-plus-les-ingredients-sont/

Ta Jean, My Jeans, Mon Gin: https://www.aurianneor.org/ta-jean-my-jeans-mon-gin-plus-la-qualite-des/

Pain à l’oeil: https://www.aurianneor.org/pain-a-loeil-jai-essaye-de-nombreuses-recettes/

Pamplemousse sur le pouce: https://www.aurianneor.org/pamplemousse-sur-le-pouce-ya-meme-pas-de-mousse/

Honey, ice-cream please!: https://www.aurianneor.org/honey-ice-cream-please-1-cui-a-soupe-de-miel/

Miss Terra Cheers me up: https://www.aurianneor.org/miss-terra-cheers-me-up-tira-terra-earth-soil-2/

Far à la flotte: https://www.aurianneor.org/far-breton-leau-cest-fait-pour-naviguer-ou-se/

Yaourt-hier Yaourt d’aujourd’hui: https://www.aurianneor.org/yaourt-hier-yaourt-daujourdhui-garanti-sans/

Le mon coeur: https://www.aurianneor.org/le-mon-coeur-le-mon-coeur-na-pas-du-tout-le-gout/

Healthy Nutella: https://www.aurianneor.org/healthy-nutella-plus-la-qualite-des-produits-est/

Brioches Butchy fourrées au chocolat: https://www.aurianneor.org/brioche-butchy-brioche-a-la-creme-fraiche-la/

Healthy Soda: https://www.aurianneor.org/healthy-soda-le-jus-d12-citron-1l-deau/

Boissons maison – Chaudes ou froides et surtout moins sucrées: https://www.aurianneor.org/boissons-maison-chaudes-ou-froides-et-surtout/

Coffee invitation: https://www.aurianneor.org/coffee-invitation-a-beverage-and-a-conversation/

Chacun sa sauce et sa saucée: https://www.aurianneor.org/chacun-sa-sauce-et-sa-saucee-vous-navez-pas/

L’aile ou la cuisse: https://www.aurianneor.org/laile-ou-la-cuisse-wikipedia-laile-ou-la/

Nano Confiance: https://www.aurianneor.org/nano-confiance-affaire-des-oeufs-contamines-les/

Le goût et la santé: https://www.aurianneor.org/le-gout-et-la-sante-savoir-lire-les-etiquettes/

[connyskochstudio]

Filet Melba

Filet Melba Zutaten für 4 Portionen: 750 g Schweinefilet Salz Pfeffer Zwiebelsalz 2 Essl. Butterschmalz 1 Essl. Orangenlikör 1 Becher Crème fraîche 1 Dose Pfirsichhälften gekörnte Brühe ½ Teel. Curry Zubereitung: Das Filet mit Salz, Pfeffer und Zwiebelsalz einreiben und rundum in heissem Butterschmalz anbraten. In der geschlossenen Pfanne noch 15 Minuten schmoren lassen. Dann…

[punkbakerchristine]

my one complaint with this is the apple was a bit much (good apple, though). otherwise, i really liked the crème fraîche and the honey, such that it was delicious on the challah 🍯🥖

[andybuison]

Lieu noir, riz blanc

[jhesite]

[askwhatsforlunch]

Basil and Garlic Cream

This fragrant and herb-y Basil and Garlic Cream makes an excellent sauce for pasta, cooked al dente, just drained and folded into it, for a lunch that literally tastes like Spring. It can also be the base of salads or gratins, depending on the season's changing weather!

Ingredients (makes about 1/3 cup):

a small garlic clove

a dozen large leaves Garden Basil 

a pinch of salt and freshly cracked black pepper

1/2 tablespoon olive oil

1/3 cup crème fraîche or sour cream

Peel and halve garlic clove. Add to a mortar, and grind into a pulp with a pestle.

Tear Basil leaves into the mortar, and thoroughly grind them with the garlic into a paste. Season with salt and black pepper.

Gradually stir in olive oil, until mixture emulsifies. Then, stir in crème fraîche until well-blended.

Fold Basil and Garlic Cream into al dente pasta, or use as a base for a salad dressing or in gratins, loaves or quiches...