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using creme fraiche | Fresh Tart by Stephanie Meyer |

Posts tagged as using creme fraiche

Using Creme Fraiche Part IV: Celery Root & Leek Soup

Posted by Stephanie Meyer on Nov 4, 2010 at 8:00pm

You might have passed right by celery root (also known as celeriac) at the store, thinking it looked anything but edible.  I admit, it freaked me out the first time I shopped for it, but I trusted the description I’d read (pleasantly mild celery taste, texture similar to a potato, overall effect of savory, delicious…

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Using Creme Fraiche Part III: Amanda Hesser’s Lemon Chicken (with Walnut Green Beans)

Posted by Stephanie Meyer on Oct 28, 2010 at 12:48pm

OK, assuming that you used about 1/2 cup total of creme fraiche for Part I: Softly Scrambled Eggs and Part II: Sauteed Apple with Honey, you should be all set to finish off the container with this dish. And if not – who cares? This chicken is so obscenely delicious that it would totally be…

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Using Creme Fraiche Part II: Sauteed Apple with Honey

Posted by Stephanie Meyer on Oct 22, 2010 at 10:51am

Happy Friday everyone! Just in time for the weekend, here’s another quick idea for using creme fraiche. If you, like I, try to eat as little sugar as possible, then creme fraiche can be your new best friend. Want to add the creaminess of ice cream to a bowl full of berries? A small dollop…

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Using Creme Fraiche Part I: Softly Scrambled Eggs with Chives

Posted by Stephanie Meyer on Oct 21, 2010 at 12:07pm

Do you cook with creme fraiche? Non? Oh, you should, you should, it’s a breeze to use and makes everything it touches absolutely luscious. Creme fraiche is technically French-style cultured cream, somewhat similar to sour cream, but easier to cook with because it can be whipped as well as boiled without curdling. Even better, it’s…

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