#creme fraiche

[fattributes]

Smoked Salmon Dutch Baby with Crème Fraîche

[daily-deliciousness]

Creamy salmon paccheri pasta

[sixcupids]

x

[dailybehbeh]

Behbeh

[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.

[teoceecooks]

Teo’s Homemade Egg Nog

no alcohol, no raw egg whites; makes approx 12 servings

Ingredients:

18 Large egg yolks

1.5 C granulated sugar

3 C heavy cream

6 C whole milk

1 Tbsp ground nutmeg

pinch of kosher salt

1/2 tsp vanilla (extract or bean)

Instructions:

Whisk together yolks + sugar until light and creamy.

In a saucepan, combine cream, milk, nutmeg, salt. Stir often to constantly over medium-high heat until mixture reaches a bare simmer. Pull from heat; leave the range on.

Vigorously whisk the eggs while slowly ladling the hot cream mix into the bowl to temper the eggs.

When about 3/4 of the cream has been added to the eggs, pour the tempered egg cream into the saucepan and return to heat.

Whisk constantly until the mixture reaches 160F. Remove from heat; stir in vanilla.

Pass through a fine mesh sieve into a pitcher or other container. Cover with plastic wrap and chill in refrigerator; overnight for best results.

Mixture will thicken as it cools. If it becomes too thick, blend mixture, adding whole milk 1 Tbsp at a time until it reaches desired consistency.

Stores refrigerated for up to 1 week. Mixes well with brandy or spiced rum, as a substitute for coffee creamer, in any recipe calling for egg nog, or alone with whipped cream and cinnamon.

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Egg Nog Crème Brûlée

no water bath; makes approx 4-5 servings

Ingredients:

350mL heavy cream

100mL Homemade Egg Nog

50mL whole milk

1 Tbsp vanilla (extract or bean)

1/2 Tbsp ground nutmeg

4 Large egg yolks

50g granulated sugar

pinch of kosher salt

turbinado or demerara sugar (for crust)

Instructions:

Preheat oven to 212F. Convection works best for this recipe.

Combine cream, egg nog, milk, vanilla, nutmeg, and salt in a saucepan. Bring to just boiling over medium-high heat, stirring constantly.

Remove cream mixture from heat and set aside for 12 minutes to allow nutmeg and vanilla to infuse.

While waiting, whisk egg yolks with granulated sugar until light and creamy.

After 12 minutes, vigorously whisk while slowly ladling the hot cream mix into the bowl to temper the eggs. When about 3/4 of the cream has been added to the eggs, pour the tempered egg cream back into the saucepan to combine.

Pass twice through a fine mesh sieve, then portion into oven-proof ramekins arranged on a baking tray.

Bake at 212F for 90 minutes. Lightly jostle the pan to test for doneness; crème is ready to remove from the oven when each dish seems to move as a mostly-solid piece rather than sloshing like a liquid, but still visibly jiggles in the center. If needed, continue baking in 5-10 minute increments until proper consistency is reached.

Let sit at room temperature for 30min—1hr before refrigerating to chill and finish setting (at least 2h).

Coat the top in a thin, even layer of turbinado or demerara sugar. Caramelize with a torch until golden-brown and glossy with no distinct sugar crystals remaining. Do not blacken, but a little charring is fine.

Serves well on its own, or topped with Cinnamon Crème Fraîche drizzle in place of cinnamon and whipped cream.

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Cinnamon Crème Fraîche

Ingredients:

8oz crème fraîche French cultured cream

4 Tbsp powdered or confectioner’s sugar

2 Tbsp ground cinnamon

1 Tbsp caramel sauce (Torani or similar works fine)

Instructions:

Whisk ingredients together until combined and uniform.

Drizzle on Egg Nog Crème Brûlée, any other sweet dish, or use as a dessert dipping sauce.

[quo-usque-tandem]

Chicken breasts with white wine pan sauce and creme fraiche

[smarty-jones]

Creme Fraiche, winner of the 1985 Belmont Stakes

(x)

[royal-food]

Rhubarb Scrolls with Creme Fraiche Glaze

[ceramictec]

Arto brick Creme Fraiche cement tile hexagon mud room floor tile installation lutz Florida

https://ceramictec.com/contact-us/

[daily-deliciousness]

Blueberry creme fraiche cheesecake

[angelkin-food-cake]

Fried Rabbit

1 (3 lb.) rabbit, cut into 6 pieces, rib cage reserved for another use (such as stock)

1 Tbsp. plus 2 tsp. kosher salt

1 bottle dry white wine

1 garlic clove, crushed

2 (3 inch) strips lemon zest

1 bay leaf

½ tsp. whole allspice, crushed

1 cup crème fraîche

1 Tbsp. dijon mustard

1 Tbsp. chopped fresh oregano

1 Tbsp. chopped fresh rosemary

1 Tbsp. chopped fresh thyme

1 tsp. freshly cracked black pepper

1 Tbsp. fennel seeds

1 cup all purpose flour

1 cup semolina flour

vegetable oil (for frying)

½ tsp. crushed red pepper flakes (optional)

2 Tbsp. minced fresh chives (optional)

Place rabbit in a medium pot; add 1 Tbsp. salt, next 5 ingredients, and water if needed so that rabbit is completely submerged. Bring liquid to a boil over medium-high heat; immediately reduce heat and gently simmer until an instant-read thermometer inserted into the thickest part of the meat registers 135°, about 20 minutes. Let rabbit cool in cooking liquid. Drain rabbit; discard liquid.

Meanwhile, whisk crème fraîche, Dijon mustard, oregano, rosemary, thyme, and black pepper in a medium bowl. Add rabbit to marinade, turning to coat well. Cover tightly with plastic wrap and chill for 24 hours.

Lightly toast fennel seeds in a small skillet over medium heat until fragrant, about 30 seconds. Grind in spice mill and transfer to a medium bowl; whisk in remaining 2 tsp. salt and flours.

Pour oil into a large deep skillet to a depth of 1 inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 325°. Set a wire rack inside a rimmed baking sheet. Working in 2 batches, dredge rabbit in flour mixture, shaking off any excess, and fry, turning once and adjusting heat to maintain a steady temperature, until an instant-read thermometer inserted into the thickest part of the meat registers 165°, about 10 minutes. Transfer rabbit to prepared rack. Sprinkle with red pepper flakes, if using, and let cool for at least 10 minutes before serving. Garnish with chives, if desired.

[themanhattanfoodproject]

I’ve been hanging onto a jar of caviar that M gave me for Christmas, so I’ve been looking for some novel ways to serve it and found a recipe for Ukrainian Deruny which are little potato-onion pancakes that are good because they are so fluffy. More to come on this soon.

[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...

[theshatterednotes]

Suzanne Brøgger

[annefretz]

Whimsical and delicious…