dalilamj

[daily-deliciousness]

Creamy salmon paccheri pasta

[sixcupids]

x

[dailybehbeh]

Behbeh

[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...

[quo-usque-tandem]

Chicken breasts with white wine pan sauce and creme fraiche

[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/

[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.

[daily-deliciousness]

Blueberry creme fraiche cheesecake

[fattributes]

Rosé Tteokbokki with Crab

[fridaysteak]

09/12/2022

Ribeye Tex Mex - battered sliced potatoes, onion rings, beef chilli, crème fraîche and cheddar cheese

[theshatterednotes]

Suzanne Brøgger

[askwhatsforlunch]

Mushroom Polenta (Vegetarian)

This creamy and cheesy Mushroom Polenta, enhanced with a pinch of fragrant Piment d'Espelette, makes a hearty vegetarian lunch on a chill Spring day! Happy Monday!

Ingredients (serves 2):

2 tablespoons dried porcini mushrooms

1 cup boiling water

1/4 cup skimmed milk

1/2 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon Piment d'Espelette or Cayenne Pepper

½ cup polenta

4 heaped tablespoons crème fraîche or sour cream

Parmesan

Sppon dried porcini mushrooms in a small saucepan. Pour the boiling water over the mushrooms, and cover with a lid. Allow to soak and plump up, about 10 minutes.

Then, stir in milk, fleur de sel and half or the Piment d'Espelette. Heat over a medium flame until simmering.

Add polenta all at once, energetically stirring with a whisk to prevent lumps from forming. Whisk constantly until mixture thickens. Once it has, stir in crème fraîche. Finally, grate in about 1/3 cup Parmesan, and give a good stir until completely melted and you have a beautifully smooth polenta.

Serve Mushroom Polenta hot, sprinkled with remaining Piment d'Espelette.

[55northorangeportlandmd55355]

Creme Fraiche #CVReview

This Meteor/Feo collab does not feel as complete as "The Repertoire", but maybe it's not meant to be, since early on in "Creme Fraiche", Feo mentions this is just an EP. I loved the track where Feo showed his trail and error process, kind of like Action Bronson on "9.24.11". The Eto feature was dope. I predicted those two would work well together and on this album my hypothesis was proven correct.

There's some fun posse cuts and all, but in comparison to Feo's other projects, "Creme Fraiche" serves more like a sample to Feo's fully fleshed discography, and by no means would I recommend "Creme Fraiche" as the jump on point for Death At The Derby, especially when I started listening through "The Repertoire" - Feo and Meteor's superior collboration in comparison to "Creme Fraiche".

C.V.R. The Bard 14th/Oct.2k24

[davidwhornii-blog]

Individual Dauphinoise Potatoes; A French Classic

Potato dauphinoise is a classic French dish of thinly sliced potatoes layered in a buttered dish with a cream mixture, which is infused with garlic, nutmeg and cheese for extra flavor and baked to perfection. The name comes from the Dauphiné region in south-eastern France, where the dish originated in the 18th century.

For this recipe, please go to:

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