prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 pound linguine
salt
pepper
1 cup creme fraiche
3 tablespoon dijon mustard
pinch of cayenne
1 pound cooked crab meat
1 serrano or jalapeno chile - seeds removed and finely chopped
2 tablespoons finely cut chives
6 scallions - thinly sliced on an angle
1 tablespoon tarragon leaves - roughly chopped
cilantro sprigs - garnish
steps:
1. put a large pot of water on to boil. add linguine and a generous amount of salt and cook until al dente.
2. meanwhile, in a wide skillet, warm the creme fraiche over medium heat. stir in mustard and cayenne and season with salt and pepper. add crab meat, stir to coat and heat through.
3. drain pasta and add to skillet. toss gently to coat pasta, taking care not to break up the crab meat too much. add the chile, chives, scallions and tarragon and toss to coat. transfer to warm serving dish and garnish with cilantro sprigs.
- new york times, march 2014
Showing posts with label creme fraiche. Show all posts
Showing posts with label creme fraiche. Show all posts
3.28.2014
roasted carrot, parsnip and potato soup
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1 1/2 pounds carrots - peeled and cut in 3/4-inch pieces
1/2 pound parsnips - peeled, quartered, cored and cut in 3/4-inch pieces
1 medium or large red onion - cut in large dice
1 medium Yukon gold potato - quarterey
2 garlic cloves, in the skin
2 tablespoon olive oil
salt
pepper
6 cups chicken stock
chopped fresh herbs - parsley, thyme, tarragon or chives - garnish
creme fraiche or yogurt - garnish
steps:
1. preheat oven to 425 degrees. line a sheet pan or a baking dish with parchment or foil. toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. spread in baking dish or on sheet pan in an even layer and place in oven. set time for 20 minutes.
2. after 20 minutes, stir vegetables and turn heat down to 400 degrees. roast for another 20 - 30 minutes, or until very tender and caramelized on the edges, stirring every 10 minutes. remove from the heat. you should have about 4 cups roasted vegetables.
3. hold garlic cloves with a towel so that you don't burn your fingers. squeeze out the pulp into a blender. add half the vegetables and 2 cups of the stock. blend until smooth and transfer to a soup pot. repeat with the second half of the roasted vegetables. transfer to the pot and whisk in remaining broth. season to taste with salt and pepper and heat through. serve each bowl with a sprinkle of chopped fresh herbs and a swirl of creme fraiche.
- new york times, march 2014
cook time: tbd
servings: 6
ingredients:
1 1/2 pounds carrots - peeled and cut in 3/4-inch pieces
1/2 pound parsnips - peeled, quartered, cored and cut in 3/4-inch pieces
1 medium or large red onion - cut in large dice
1 medium Yukon gold potato - quarterey
2 garlic cloves, in the skin
2 tablespoon olive oil
salt
pepper
6 cups chicken stock
chopped fresh herbs - parsley, thyme, tarragon or chives - garnish
creme fraiche or yogurt - garnish
steps:
1. preheat oven to 425 degrees. line a sheet pan or a baking dish with parchment or foil. toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. spread in baking dish or on sheet pan in an even layer and place in oven. set time for 20 minutes.
2. after 20 minutes, stir vegetables and turn heat down to 400 degrees. roast for another 20 - 30 minutes, or until very tender and caramelized on the edges, stirring every 10 minutes. remove from the heat. you should have about 4 cups roasted vegetables.
3. hold garlic cloves with a towel so that you don't burn your fingers. squeeze out the pulp into a blender. add half the vegetables and 2 cups of the stock. blend until smooth and transfer to a soup pot. repeat with the second half of the roasted vegetables. transfer to the pot and whisk in remaining broth. season to taste with salt and pepper and heat through. serve each bowl with a sprinkle of chopped fresh herbs and a swirl of creme fraiche.
- new york times, march 2014
1.22.2014
bobby flay's lemon potatoes
prep time: tbd
cook time: tbd
servings: 4
vinaigrette ingredients:
2 tablespoon meyer lemon juice
1 1/2 teaspoons dijon mustard
1/4 cup olive oil
salt
pepper
1 teaspoon finely chopped parsley
1/2 teaspoon finely chopped fresh oregano
potatoes ingredients:
2 pounds potatoes - peeled and diced
salt
1/2 cup creme fraiche
finely grated zest of 1 meyer lemon
2 tablespoon finely chopped parsley
2 teaspoon finely chopped fresh oregano
2 teaspoon finely chopped fresh chives
pepper
vinaigrette steps:
1. in a medium bowl, whisk together lemon juice and mustard until combined. slowly add olive oil, whisking until emulsified. season to taste with salt and pepper. stir in parsley and oregano, set aside.
potatoes steps:
1. put potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon salt. bring to a boil over high heat, reduce to simmer, cover and cook until fork-tender, about 20 minutes. drain well, return potatoes to the pan and put back over low heat, stirring a few times, to dry well.
2. add creme fraiche, lemon zest, parsley, oregano and chives. season to taste with salt and pepper. gently crush with a potato masher until combined.
3. transfer potatoes to a bowl and drizzle with meyer lemon vinaigrette while still hot.
- new york times, january 2014
cook time: tbd
servings: 4
vinaigrette ingredients:
2 tablespoon meyer lemon juice
1 1/2 teaspoons dijon mustard
1/4 cup olive oil
salt
pepper
1 teaspoon finely chopped parsley
1/2 teaspoon finely chopped fresh oregano
potatoes ingredients:
2 pounds potatoes - peeled and diced
salt
1/2 cup creme fraiche
finely grated zest of 1 meyer lemon
2 tablespoon finely chopped parsley
2 teaspoon finely chopped fresh oregano
2 teaspoon finely chopped fresh chives
pepper
vinaigrette steps:
1. in a medium bowl, whisk together lemon juice and mustard until combined. slowly add olive oil, whisking until emulsified. season to taste with salt and pepper. stir in parsley and oregano, set aside.
potatoes steps:
1. put potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon salt. bring to a boil over high heat, reduce to simmer, cover and cook until fork-tender, about 20 minutes. drain well, return potatoes to the pan and put back over low heat, stirring a few times, to dry well.
2. add creme fraiche, lemon zest, parsley, oregano and chives. season to taste with salt and pepper. gently crush with a potato masher until combined.
3. transfer potatoes to a bowl and drizzle with meyer lemon vinaigrette while still hot.
- new york times, january 2014
1.15.2014
chicken blintzes with wild mushrooms
prep time: tbd
cook time: tbd
servings: 8 - 10
filling ingredients:
1 whole chicken
salt
pepper
1 small bunch thyme + 2 teaspoon chopped thyme leaves
2 tablespoon olive oil
8 ounces chanterelle mushrooms - roughly chopped
3 small garlic cloves - minced
1/2 ounce dried black trumpet mushrooms - soaked in warm water 10 minutes, rinsed, drained and patted dry
4 tablespoons butter + more as needed
1 medium onion - finely diced
2 cups finely diced leeks
2 tablespoons flour
1 cup hot chicken broth
1/4 cup white wine
1/2 cup creme fraiche - garnish
2 tablespoons finely slivered chives - garnish
filling steps:
1. heat oven to 400 degrees. season chicken inside and out with salt and pepper. put thyme bunch in cavity. place on a rack in a roasting pan and roast breast side down for about 1 hour, until juices run clear at thickest part of thigh when pierced with skewer. let cool, then tear meat from carcass in large chunks. remove skin and bones. chop meat in rough 1/2-inch cubes. set aside.
2. put oil in a skillet over medium high heat. add chanterelles and season with salt and pepper. cook for about 2 minutes until lightly colored. add garlic and chopped thyme leaves, stir and cook 1 minute more. remove chanterelles from pan with a slotted spoon. add black mushrooms to pan and season lightly with salt. lower heat and cook gently for 2 minutes. mix half the black mushrooms with all of the chanterelles; cut remaining black mushrooms into strips and reserve for garnish.
3. melt 2 tablespoon butter in wide skillet. add onion and cook over medium high heat, until softened, about 2 minutes. add leeks, season with salt and pepper and cook, stirring, for another 2 minutes. add chicken and mushroom mixture and stir to combine. sprinkle with flour and stir again. add broth and wine and let simmer for 2 minutes. taste an adjust seasoning, then let cool completely and refrigerate for 1 hour or up to 1 day.
blintz steps:
1. put flour and salt in medium mixing bowl. whisk in eggs and milk and beat until smooth. refrigerate for at least 30 minutes. thin with a little more milk if necessary; mixture should have the consistency of heavy cream.
2. put an 8-inch skillet or crepe pan over medium high heat. brush lightly with melted butter, then pour in a scant 1/4 cup batter. tilt pan and swirl batter so it fills pan to maximum circumference. fry pancake on one side only until lightly browned. lay pancakes browned side down on a plate, stacking pancakes as you to.
3. lay pancakes browned side up on a board. fill each pancake with about 3 tablespoon chicken mixture. fold pancake around filling to make a rectangular package. place packages seam side down on a baking sheet.
4. in a wide skillet over medium heat, working in batches, gently fry blintzes on both sides with remaining 2 tablespoons butter for 2 minutes on each side, until crisp and golden. keep fried blintzes warm in a low oven. when serving, dab each blinz with a spoonful of creme fraiche and sprinkle with chives. garnish with reserved black mushrooms.
- new york times, december 2013
cook time: tbd
servings: 8 - 10
filling ingredients:
1 whole chicken
salt
pepper
1 small bunch thyme + 2 teaspoon chopped thyme leaves
2 tablespoon olive oil
8 ounces chanterelle mushrooms - roughly chopped
3 small garlic cloves - minced
1/2 ounce dried black trumpet mushrooms - soaked in warm water 10 minutes, rinsed, drained and patted dry
4 tablespoons butter + more as needed
1 medium onion - finely diced
2 cups finely diced leeks
2 tablespoons flour
1 cup hot chicken broth
1/4 cup white wine
1/2 cup creme fraiche - garnish
2 tablespoons finely slivered chives - garnish
filling steps:
1. heat oven to 400 degrees. season chicken inside and out with salt and pepper. put thyme bunch in cavity. place on a rack in a roasting pan and roast breast side down for about 1 hour, until juices run clear at thickest part of thigh when pierced with skewer. let cool, then tear meat from carcass in large chunks. remove skin and bones. chop meat in rough 1/2-inch cubes. set aside.
2. put oil in a skillet over medium high heat. add chanterelles and season with salt and pepper. cook for about 2 minutes until lightly colored. add garlic and chopped thyme leaves, stir and cook 1 minute more. remove chanterelles from pan with a slotted spoon. add black mushrooms to pan and season lightly with salt. lower heat and cook gently for 2 minutes. mix half the black mushrooms with all of the chanterelles; cut remaining black mushrooms into strips and reserve for garnish.
3. melt 2 tablespoon butter in wide skillet. add onion and cook over medium high heat, until softened, about 2 minutes. add leeks, season with salt and pepper and cook, stirring, for another 2 minutes. add chicken and mushroom mixture and stir to combine. sprinkle with flour and stir again. add broth and wine and let simmer for 2 minutes. taste an adjust seasoning, then let cool completely and refrigerate for 1 hour or up to 1 day.
blintz steps:
1. put flour and salt in medium mixing bowl. whisk in eggs and milk and beat until smooth. refrigerate for at least 30 minutes. thin with a little more milk if necessary; mixture should have the consistency of heavy cream.
2. put an 8-inch skillet or crepe pan over medium high heat. brush lightly with melted butter, then pour in a scant 1/4 cup batter. tilt pan and swirl batter so it fills pan to maximum circumference. fry pancake on one side only until lightly browned. lay pancakes browned side down on a plate, stacking pancakes as you to.
3. lay pancakes browned side up on a board. fill each pancake with about 3 tablespoon chicken mixture. fold pancake around filling to make a rectangular package. place packages seam side down on a baking sheet.
4. in a wide skillet over medium heat, working in batches, gently fry blintzes on both sides with remaining 2 tablespoons butter for 2 minutes on each side, until crisp and golden. keep fried blintzes warm in a low oven. when serving, dab each blinz with a spoonful of creme fraiche and sprinkle with chives. garnish with reserved black mushrooms.
- new york times, december 2013
11.22.2013
clam chowder with spinach and dill
prep time: tbd
cook time: tbd
servings:
ingredients:
48 small clams, well rinsed
1 tablespoon olive oil
1 tabespoon butter
2 cups diced onion
2 cups diced leek
salt
pepper
cayenne
2 bay leaves
1 large thyme sprig
6 ounces thick-sliced smoked bacon
2 pounds potatoes - peeled and diced
1/2 pound spinach - cooked briefly, squeezed dry and chopped
8 tablespoons creme fraiche
zest of one small lemon
2 tablespoons chopped dill
1/2 cup thinly sliced scallions
steps:
1. put clams in a large deep skillet and add 4 cups water. cover tightly with lid and bring to a boil over high heat. reduce heat to medium-high and continue cooking until all calms have opened, about 5 minutes. remove lid and let clams cool. shuck clams, discarding shells, and reserve in small bowl. strain broth through a fine-meshed sieve. keep warm over low heat.
2. put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. add onion and leek, season with salt, pepper and a pinch of cayenne, and cook until softened, about 5 minutes. add bay leaves and thyme sprig and cook for 5 minutes more.
3. meanwhile, bring 1 cup water to a boil in a small pot. cut bacon crosswise into 1/2-inch lardons. simmer lardons for 2 minutes, then drain. add lardons to soup pot, along with potatoes. season generously, stir to coat and cook for 1 minute.
4. add 3 1/2 cups warm clam broth and bring pot to a boil. reduce to a simmer and cook until potatoes are tender, about 7 - 10 minutes. check seasoning.
5. just before serving,k add reserved shucked clams, stir in spinach and heat through. stir together creme fraiche and lemon zest and season to taste. ladle soup into wide bowls. add a tablespoon of creme fraiche mixture to each bowl and sprinkle with dill and scallions.
- new york times, october 2013
cook time: tbd
servings:
ingredients:
48 small clams, well rinsed
1 tablespoon olive oil
1 tabespoon butter
2 cups diced onion
2 cups diced leek
salt
pepper
cayenne
2 bay leaves
1 large thyme sprig
6 ounces thick-sliced smoked bacon
2 pounds potatoes - peeled and diced
1/2 pound spinach - cooked briefly, squeezed dry and chopped
8 tablespoons creme fraiche
zest of one small lemon
2 tablespoons chopped dill
1/2 cup thinly sliced scallions
steps:
1. put clams in a large deep skillet and add 4 cups water. cover tightly with lid and bring to a boil over high heat. reduce heat to medium-high and continue cooking until all calms have opened, about 5 minutes. remove lid and let clams cool. shuck clams, discarding shells, and reserve in small bowl. strain broth through a fine-meshed sieve. keep warm over low heat.
2. put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. add onion and leek, season with salt, pepper and a pinch of cayenne, and cook until softened, about 5 minutes. add bay leaves and thyme sprig and cook for 5 minutes more.
3. meanwhile, bring 1 cup water to a boil in a small pot. cut bacon crosswise into 1/2-inch lardons. simmer lardons for 2 minutes, then drain. add lardons to soup pot, along with potatoes. season generously, stir to coat and cook for 1 minute.
4. add 3 1/2 cups warm clam broth and bring pot to a boil. reduce to a simmer and cook until potatoes are tender, about 7 - 10 minutes. check seasoning.
5. just before serving,k add reserved shucked clams, stir in spinach and heat through. stir together creme fraiche and lemon zest and season to taste. ladle soup into wide bowls. add a tablespoon of creme fraiche mixture to each bowl and sprinkle with dill and scallions.
- new york times, october 2013
2.04.2013
smoked trout on rye
prep time: tbd
cook time: 6 minutes
servings: 6
ingredients:
6 1-inch pieces of smoked trout
2 pieces sliced rye bread - cut in thirds
3 tablespoons creme fraiche
1 tablespoon freshly grated horseradish
1 clove of garlic - sliced in half
olive oil
1/2 of a lemon
salt
pepper
chives - garnish
steps:
1. preheat oven to 375 degrees. drizzle bread pieces with olive oil, salt and pepper and toast in oven, about 3 minutes on each side. take them out and rub with cut sides of garlic. line a serving platter.
2. mix the horseradish with the creme fraiche and add a squeeze of lemon. place a dollop on each piece of bread and top with trout. garnish with chives.
- goop, november 2012
cook time: 6 minutes
servings: 6
ingredients:
6 1-inch pieces of smoked trout
2 pieces sliced rye bread - cut in thirds
3 tablespoons creme fraiche
1 tablespoon freshly grated horseradish
1 clove of garlic - sliced in half
olive oil
1/2 of a lemon
salt
pepper
chives - garnish
steps:
1. preheat oven to 375 degrees. drizzle bread pieces with olive oil, salt and pepper and toast in oven, about 3 minutes on each side. take them out and rub with cut sides of garlic. line a serving platter.
2. mix the horseradish with the creme fraiche and add a squeeze of lemon. place a dollop on each piece of bread and top with trout. garnish with chives.
- goop, november 2012
1.18.2013
butternut squash soup
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 small yellow onion - diced
2 tablespoons olive oil
1/2 teaspoon curry powder
3 whole cloves (optional)
2 cups butternut squash - peeled, seeded and cubed
1 medium sweet potato - peeled and chopped
5 cups chicken stock
1 thyme sprig
1/2 teaspoon salt
creme fraiche
steps:
1. saute onions with the oil, curry powder and cloves on low until translucent.
2. add squash, sweet potato, stock, thyme and salt. simmer, covered, until everything is tender. remove thyme sprig and cloves.
3. puree soup and adjust seasoning to taste.
4. serve with a dollop of creme fraiche.
- inspiring the every day blog
cook time: tbd
servings: tbd
ingredients:
1 small yellow onion - diced
2 tablespoons olive oil
1/2 teaspoon curry powder
3 whole cloves (optional)
2 cups butternut squash - peeled, seeded and cubed
1 medium sweet potato - peeled and chopped
5 cups chicken stock
1 thyme sprig
1/2 teaspoon salt
creme fraiche
steps:
1. saute onions with the oil, curry powder and cloves on low until translucent.
2. add squash, sweet potato, stock, thyme and salt. simmer, covered, until everything is tender. remove thyme sprig and cloves.
3. puree soup and adjust seasoning to taste.
4. serve with a dollop of creme fraiche.
- inspiring the every day blog
10.05.2012
pork chops with apples and cider
prep time: tbd
cook time: tbd
servings: 4 - 6
salt ingredients:
1/4 teaspoons black peppercorns
3 cloves
4 allspice berries
2 tablespoons roughly chopped sage
1 1/2 tablespoons salt
pork ingredients:
6 boneless pork chops
2 large apples
flour
1/2 cup + 2 tablespoons hard cider - separated
2 teaspoons dijon mustard
1 1/2 cups chicken broth
2 teaspoons potato starch dissolved in 2 tablespoons cold water
3 tablespoons creme fraiche
1 tablespoon calvados
2 tablespoons finely cut chives
2 tablespoons chopped parsley
salt steps:
1. put peppercorns, cloves, allspice and sage in a spice mill or mortar and grind to a powder. remove to a bowl and stir in salt. season pork chops on both sides with salt mixture. cover and leave chops at room temperature to absorb seasoning for at least 30 minutes.
pork steps:
1. peel, quarter and core apples, then cut each apple into 12 wedges. melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. add apple wedges in one layer and brown gently on one side, about 2 minutes. brown on the other side and cook for 2 minutes more, or until apples are cooked through but sill firm. remove apples from pan and keep warm.
2. add 1 tablespoon butter to pan and swirl to melt. dust pork chops with flour, and place in pan and brown gently for about 4 minutes per side. adjust heat if necessary to keep pork from cooking too quickly. remove chops and keep warm on a platter in a low oven. discard remaining butter.
3. add 1/2 cup cider to pan, raise heat to high and cook down to a syrup. add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer. add potato starch and stir with a wire whisk as the sauce thickens. stir in creme fraiche. season to taste with remaining spiced salt. add 2 tablespoons cider and the calvados. cook for 1 minute more.
4. spoon sauce over the chops, then spoon the apples around the platter. sprinkle with chives and parsley.
- new your times, october 2012
cook time: tbd
servings: 4 - 6
salt ingredients:
1/4 teaspoons black peppercorns
3 cloves
4 allspice berries
2 tablespoons roughly chopped sage
1 1/2 tablespoons salt
pork ingredients:
6 boneless pork chops
2 large apples
flour
1/2 cup + 2 tablespoons hard cider - separated
2 teaspoons dijon mustard
1 1/2 cups chicken broth
2 teaspoons potato starch dissolved in 2 tablespoons cold water
3 tablespoons creme fraiche
1 tablespoon calvados
2 tablespoons finely cut chives
2 tablespoons chopped parsley
salt steps:
1. put peppercorns, cloves, allspice and sage in a spice mill or mortar and grind to a powder. remove to a bowl and stir in salt. season pork chops on both sides with salt mixture. cover and leave chops at room temperature to absorb seasoning for at least 30 minutes.
pork steps:
1. peel, quarter and core apples, then cut each apple into 12 wedges. melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. add apple wedges in one layer and brown gently on one side, about 2 minutes. brown on the other side and cook for 2 minutes more, or until apples are cooked through but sill firm. remove apples from pan and keep warm.
2. add 1 tablespoon butter to pan and swirl to melt. dust pork chops with flour, and place in pan and brown gently for about 4 minutes per side. adjust heat if necessary to keep pork from cooking too quickly. remove chops and keep warm on a platter in a low oven. discard remaining butter.
3. add 1/2 cup cider to pan, raise heat to high and cook down to a syrup. add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer. add potato starch and stir with a wire whisk as the sauce thickens. stir in creme fraiche. season to taste with remaining spiced salt. add 2 tablespoons cider and the calvados. cook for 1 minute more.
4. spoon sauce over the chops, then spoon the apples around the platter. sprinkle with chives and parsley.
- new your times, october 2012
9.09.2012
creamy chilled cucumber and avocado soup
prep time: tbd
cook time: none
servings: 4
ingredients:
2 large cucumbers - peeled, seeded and chopped
1/2 medium avocado - chopped
2 - 3 green onions - chopped
1 serrano chile - chopped
1 1/2 cups whole milk or yogurt (not greek style)
1/2 cup creme fraiche or sour cream
1/4 teaspoon ground cumin
1/4 teaspoon oregano - crushed
salt
tomato - chopped (garnish)
avocado - chopped (garnish)
cotija cheese or feta - crumbled (garnish)
cilantro - chopped (garnish)
steps:
1. place cucumbers, 1/2 avocado, green onions, chile, milk, creme fraiche, cumin, oregano in a blender. salt to taste. process until smooth.
2. serve immediately or refrigerate. garnish with tomatoes, avocado cotija cheese and cilantro.
- unknown
cook time: none
servings: 4
ingredients:
2 large cucumbers - peeled, seeded and chopped
1/2 medium avocado - chopped
2 - 3 green onions - chopped
1 serrano chile - chopped
1 1/2 cups whole milk or yogurt (not greek style)
1/2 cup creme fraiche or sour cream
1/4 teaspoon ground cumin
1/4 teaspoon oregano - crushed
salt
tomato - chopped (garnish)
avocado - chopped (garnish)
cotija cheese or feta - crumbled (garnish)
cilantro - chopped (garnish)
steps:
1. place cucumbers, 1/2 avocado, green onions, chile, milk, creme fraiche, cumin, oregano in a blender. salt to taste. process until smooth.
2. serve immediately or refrigerate. garnish with tomatoes, avocado cotija cheese and cilantro.
- unknown
7.06.2012
onion tart with bacon
prep time: tbd
cook time: 30 - 35 minutes
servings: 4 - 6
dough ingredients:
1 teaspoon active dry yeast
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 tablespoons butter - melted
topping ingredients:
2 tablespoons butter
3 large onions - sliced 1/8-inch thick
salt
pepper
1/2 teaspoon caraway seeds
2 cloves garlic - minced
4 ounces ricotta
4 ounces smoked bacon - cut in thick lardons
4 ounces creme fraiche
dough steps:
1. in a mixing bowl, dissolve the yeast in 1/2 cup lukewarm water. stir in 1/4 cup flour and let the mixture get bubbly, about 10 - 15 minutes. add the kosher salt, butter and remaining flour and mix to form a rough ball. knead the dough for about 5 minutes. let rise, covered with a damp towel, until double in size, about 1 hour.
2. preheat oven to 375 degrees. punch down dough and knead into a smooth ball, then let it relax for a few minutes. roll to a circle about 12 inches in diameter. transfer to a 12 x 17-inch baking sheet lined with parchment. stretch the dough to an elongated oval about 11 x 15 inches.
topping steps:
1. heat 2 tablespoons butter in large skillet over medium-high heat. add the onions and cook, stirring occasionally, until wilted and lightly browned, about 5 minutes. season generously with salt and pepper. stir in the caraway seeds and garlic. let cool to room temperature.
2. put the bacon in a small pan and cover with 1 inch water. simmer for 2 minutes. drain and cool.
3. mix the ricotta with half the creme fraiche and dab spoonfuls of the mixture evenly over the dough. spread the cooked onions over the dough, leaving a 1/2-inch border. top with the bacon, scattered evenly. drizzle the tart with the remaining creme fraiche.
4. bake for 30 - 35 minutes, turning the baking sheet if necessary, until well browned. cool on a rack for a few minutes. serve warm or at room temperature.
- new york times, march 23, 2012
cook time: 30 - 35 minutes
servings: 4 - 6
dough ingredients:
1 teaspoon active dry yeast
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 tablespoons butter - melted
topping ingredients:
2 tablespoons butter
3 large onions - sliced 1/8-inch thick
salt
pepper
1/2 teaspoon caraway seeds
2 cloves garlic - minced
4 ounces ricotta
4 ounces smoked bacon - cut in thick lardons
4 ounces creme fraiche
dough steps:
1. in a mixing bowl, dissolve the yeast in 1/2 cup lukewarm water. stir in 1/4 cup flour and let the mixture get bubbly, about 10 - 15 minutes. add the kosher salt, butter and remaining flour and mix to form a rough ball. knead the dough for about 5 minutes. let rise, covered with a damp towel, until double in size, about 1 hour.
2. preheat oven to 375 degrees. punch down dough and knead into a smooth ball, then let it relax for a few minutes. roll to a circle about 12 inches in diameter. transfer to a 12 x 17-inch baking sheet lined with parchment. stretch the dough to an elongated oval about 11 x 15 inches.
topping steps:
1. heat 2 tablespoons butter in large skillet over medium-high heat. add the onions and cook, stirring occasionally, until wilted and lightly browned, about 5 minutes. season generously with salt and pepper. stir in the caraway seeds and garlic. let cool to room temperature.
2. put the bacon in a small pan and cover with 1 inch water. simmer for 2 minutes. drain and cool.
3. mix the ricotta with half the creme fraiche and dab spoonfuls of the mixture evenly over the dough. spread the cooked onions over the dough, leaving a 1/2-inch border. top with the bacon, scattered evenly. drizzle the tart with the remaining creme fraiche.
4. bake for 30 - 35 minutes, turning the baking sheet if necessary, until well browned. cool on a rack for a few minutes. serve warm or at room temperature.
- new york times, march 23, 2012
4.04.2012
spicy deviled eggs
prep time: tbd
cook time: tbd
servings: 12
ingredients:
6 eggs
1/4 cup creme fraiche
1/4 cup crumbled cooked bacon
1 teaspoon sriracha
1 tablespoon chopped cilantro
1/2 teaspoon dijon mustard
1/4 teaspoon lime zest
1 teaspoon lime juice
salt
steps:
1. hard-boil eggs. transfer eggs to a bowl of ice water with a slotted spoon and let cool.
2. drain the ice water. one at a time, crack the bottom, wider end of each egg against the bowl, then hold the egg under cold running water and peel.
3. slice the eggs in half lengthwise. scoop the yolks into a bowl. add all ingredients and mash.
4. fill the egg-white halves with the yolk mixture using a spoon, piping bag or resealable plastic bag with a corner snipped. top with more lime zest.
- food network magazine, april 2011
cook time: tbd
servings: 12
ingredients:
6 eggs
1/4 cup creme fraiche
1/4 cup crumbled cooked bacon
1 teaspoon sriracha
1 tablespoon chopped cilantro
1/2 teaspoon dijon mustard
1/4 teaspoon lime zest
1 teaspoon lime juice
salt
steps:
1. hard-boil eggs. transfer eggs to a bowl of ice water with a slotted spoon and let cool.
2. drain the ice water. one at a time, crack the bottom, wider end of each egg against the bowl, then hold the egg under cold running water and peel.
3. slice the eggs in half lengthwise. scoop the yolks into a bowl. add all ingredients and mash.
4. fill the egg-white halves with the yolk mixture using a spoon, piping bag or resealable plastic bag with a corner snipped. top with more lime zest.
- food network magazine, april 2011
10.30.2011
creamy pumpkin risotto
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
3 cups fresh pumpkin puree
1/2 cup creme fraiche
5 - 6 cups fresh chicken broth
2 cups arborio rice
1 onion - chopped
1/2 cup white wine
1/2 cup fresh grated parmesan cheese
fresh herbs
steps:
1. heat chicken broth in a pot.
2. saute onions and rice in a separate stock pot over medium heat. add white wine and stir.
3. slowly add hot broth to rice, a ladle at a time to allow rice to absorb the broth and stir; this step will take about 30 minutes.
4. stir in the pumpkin puree and cook for 5 more minutes on medium heat.
5. remove from stove and stir in creme fraiche and cheese. add fresh herbs and salt and pepper to taste.
- avant garde living blog
cook time: tbd
servings: tbd
ingredients:
3 cups fresh pumpkin puree
1/2 cup creme fraiche
5 - 6 cups fresh chicken broth
2 cups arborio rice
1 onion - chopped
1/2 cup white wine
1/2 cup fresh grated parmesan cheese
fresh herbs
steps:
1. heat chicken broth in a pot.
2. saute onions and rice in a separate stock pot over medium heat. add white wine and stir.
3. slowly add hot broth to rice, a ladle at a time to allow rice to absorb the broth and stir; this step will take about 30 minutes.
4. stir in the pumpkin puree and cook for 5 more minutes on medium heat.
5. remove from stove and stir in creme fraiche and cheese. add fresh herbs and salt and pepper to taste.
- avant garde living blog
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