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Posts Tagged ‘Creme Fraiche’

Greetings to the two faithful readers I still have left! (Hi Mom!) I have taken an unintended hiatus from blogging, but I am back baby! I’ve still been cooking, so have a back log of recipes to post and I am starting with this gem. I tore it out a (typically) underwhelming issue of Bon Appetit because, well, just look at the ingredients. Rhubarb and creme fraiche? Check. And in galette form? Sign me up!

This easily the best thing I’ve done with rhubarb all summer. It is a very simple recipe – as the Resident Frechman said, “this doesn’t have enough ingredients for you to make it. Where is the heavy cream?” But the result is very delicious and really allows the rhubarb to shine. I think it was totally worth leaving the oven on for an hour when it was 90 degrees this weekend in a barely air conditioned house, which for a summer recipe is the highest possible praise.

I feel that it is my mission in life to make everyone eat this crème fraîche. It is so much better than your average whipped cream. Honestly, I don’t even want to eat whipped cream after this. You have to try it. If you don’t have a full vanilla bean, sweetened crème fraîche still tastes amazing, but the vanilla really elevates it to another level.

My usual end tips: as I’ve said before, galettes are extremely forgiving. Don’t worry about rolling out the dough perfectly. It is supposed to look rustic (and therefore charming). My dough was somewhat shaped like France. Remember when you are adding the water to the dough that you may need more or less water – it depends on the humidity of your kitchen. The recipe calls for the rhubarb to be sliced into match stick strips, which I know sounds unforgivably picky. Don’t worry about getting the pieces super thin, these can be thick matchsticks. The important part is to keep them all the (relatively) same size, so they cook evenly. Finally, Bon Appetit directs you to arrange the rhubarb in concentric circles. How that is possible with strips, I am not really sure. So make up your own pattern! And if you get neat circles, let me know how you did it!

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Oh wow! I almost forgot I had a blog. Sorry people. Have had a long series of mediocre dishes that were not blog worthy, combined with many repeats (Sausage Pasta, Banana Bread, Beer Bread, etc). The blog has languished, but this will not happen again.

Yesterday I decided it was time to snap out of it and make something new and awesome. I had the perfect recipe picked out. Raspberry Creme Fraiche Tart. Sounds like my dream dessert. Creme fraiche? Check. Raspberries? Check. Tart format? Check. Plus as my grandmother reminded me, I love making tarts and there aren’t too many on this blog.

Here is a photo of the end result:

It looks not terrible. But it was really, really, really disappointing….

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I have recently become obsessed with puff pastry. Obsessed. I’ve gone through almost three boxes in a week. I’ve been thinking about making it from scratch, but it seems excessively complicated. I’m all for making things from scratch (I loved making my own butter and I want to try yogurt one day), but making puff pastry really seems insane.

So I’ve been buying Pepperidge Farms. Yes, I am aware that every magazine/chef/blogger raves about Dufour Pastry. Yes, I’m sure the Resident Frenchman would like my puff pastry creations even more if they were Dufour based. But it is literally twice the price. Ten dollars a box. That is insane! So Pepperidge Farms it is.

But yes there is a recipe in here. A very tasty one. I almost made this onion-y delicousness as a Superbowl appetizer, but I ran out of time, so I made it as a side for what was a very disappointing roast chicken dinner. It totally made the meal, as it is super delicious. I adore crème fraîche, and the apples and onions melded perfectly together. Though really you can put almost anything on puff pastry and it will taste good. Even if it isn’t Dufour.

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I saw this recipe on smittenkitchen and had been dying to make it. I adore creme fraiche. I decided to follow the recipe full stop and use the crust recipe too and it is truly the best crust recipe ever. Very very buttery and much easier to work with than my old crust recipe. Sadly the photos are not too photogenic, as I took them with my cell phone and the pie was slightly runny (due to my disregarding of the recommended amount of creme fraiche). Delicious though, very sophisticated and not overly sweet.
Creme Fraiche Peach Pie

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