Tag: creme fraiche
Here is the fabulous mushy pea recipe..
- 1 cup frozen peas
- 1 garlic cloves
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh chives, chopped
- Zest of one lemon
- Juice of half a lemon
- 1 teaspoon salt
- 1 tablespoon crème fraiche
Add the peas to a small saucepan with a cup of water. Add the garlic and bring to a boil. Cook for 4 to 5 minutes and drain saving the garlic clove. Add the cooked peas and garlic to a processor and add the mint, chives, lemon zest, lemon juice and salt. Process it till mushy but not completely smooth. Take out of the processor and check for seasonings. Add the crème fraiche. Serve with fish and the chips.
My daughter keeps reminding me how I have not baked any dessert recently. She is right… I feel if I bake something.. then I have to eat it and I really don’t want to … so I don’t end up making anything. It is better not to have anything at home to tempt you through the day or after a meal.
So, when some friends were coming over for a cook out, I started thinking of dessert. I thought about just cutting up some watermelon which is really delicious and healthy but I wanted to do something a little different but keep it healthy at the same time. I decided to cook the fruit and make a compote. I had apricots and pineapple in the fridge.. I added some honey, orange juice and cardamom. I love cardamom with fruit.. it gave a delicious floral undertone to the compote. I chilled it and served it with a dollop of creme fraiche. It was a perfect dessert. It satisfied the sweet craving but definitely did not break the calorie bank. A perfect end to a delicious meal….
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The nectarine lovefest continues with this delicious dessert. I don’t know how to begin- first of all, it is delicious. Simple, yet it includes layers of amazing flavors.
I started with fresh nectarines, cut in half and ready to be stuffed with a mixture of oats, walnuts and brown sugar. I laced the topping with ground cardamom and cinnamon. To me, the cardamom was the key ingredient. It was simply amazing with the walnuts, oats and the baked nectarines- floral and sweet.
It is a great dessert to make in advance. I popped it in the oven as we sat down to eat dinner. Ten to fifteen minutes later, the nectarines were ready to be taken out.
I served them with some creme fraiche. I love using this French style soured cream instead of ice cream- although ice cream would be amazing as well. I added a bit of vanilla sugar into the cream and added a dollop on top of the baked nectarines. The combination was delicious. The cream cut through the sweetness of topping and the soft fruit. All in all- it was a very successful try. I will be making this with other fruits as well in the future- sky is the limit…
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Yum- this was a delicious meal. I bought some tri tip roast from Trader Joes and was thinking of a way to use it up. As usual I was watching or reading something about food and beef stroganoff stood out.
I realized I hadn’t eaten this dish in years. In fact I can’t even remember where I had it- I do recall eating it on top of egg noodles.
In the recipe I read, the beef was served on top of toasted sourdough bread. I decided to do the same but I was able to find a whole wheat sourdough at Trader Joes- I am always trying to make dishes healthier where ever I can.
I started the delicious dish by sauteing the mushrooms with garlic. I used the same pan and sauteed the meat and added lots of flavor including red wine- yes you read correct- I used red wine. Actually I was planning on using white wine but when I opened the fridge, there wasn’t any- but I did have a light pinot noir and it was perfect. In fact I think next time I will use red instead of white wine. It gave the dish a nice color and a deeper flavor. Creme fraiche and dill made this dish unbelievable. I toasted the sour dough slices with some olive oil and rubbed a garlic clove all over the hot bread. I then added the stroganoff on top and served a green salad and the same red wine I used to cook the dish.
Make this beef stroganoff next time you have friends or family over- they will keep coming back for more…
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I cooked these two sides with the boneless rib eyes I served with the tomatillo and mango sauce. I wanted to make something I can put together in advance so when it’s time to eat, there isn’t much for me to do.
In terms of the potatoes, I boiled them first; sliced them thick and placed them on the grill. I recently bought a grill pan to place on my outside grill- which is quite handy with vegetables. On the side I whipped up a sauce with tarragon, mustard and creme fraiche. I love making chicken salad with a tarragon dressing- I wanted to replicate that flavor in the potatoes. The creme fraiche softens the mustard tang and adds a nice creaminess to the dish- it was very yummy. The potatoes were crispy yet soft on the inside.
I wanted to serve some green vegetables with the meal and decided on asparagus and corn I already had in the fridge from the farmers market. I struggle to come up with different recipes for these vegetables since I cook them so often- so I decided to keep it really simple. I grilled the corn and the asparagus simply with olive oil, salt and pepper. I took the corn off the cob and added a good amount of freshly grated parmigiano reggiano cheese and mixed it with the grilled corn and asparagus. That’s all it really needed- it was delicious. I also didn’t want to introduce any new flavors to the meal. The steak with the tomatillo sauce and the potatoes with tarragon already had very strong flavors going on… the grilled corn and asparagus dish complimented both the dishes very well. My daughter happily ate the corn and asparagus but stayed away from the potatoes. She of course love the steak and wanted more. She had a big glass of milk with her meal and we had a big glass of wine!