Tag Archives: creme fraiche

A rainy day masterpiece…

So on this yet again, rainy day… I decided to pull another interesting dish from my new cookbook! This recipe had quite a few steps involved so the prep work began in the early AM hours.
The entire bang started by marinating a boneless leg of lamb with rosemary, garlic, lemon zest, extra virgin, salt and crushed peppercorns for roughly eight hours.
While my meat was marinating, I began mixing rye, white and wholemeal flours, along with salt and then yeast in my mixer. To pull everything together, in went some water. Everything was kneaded and then it went into an oiled mixing bowl and set off to rise. As soon as the dough rose, I stretched it out into a rectangle, made some imprints with my fingertips and then pricked the dough with a fork. Again it was time for another rise and then a bake! The baking time was only thirty minutes and then off to cool.
While my bread cooled, the lamb was grilled until perfectly cooked… Then it was onto the fun part, to serve this gorgeous dinner up! The freshly baked bread [trencher as the recipe is called] is decorated watercress, haricot vert, scallions and radishes. On top of this vibrancy, were slices of the succulent lamb, along with its sexy juices…
As the finishing touch, a dressing of crème fraiche, lemon juice, salt and english mustard.
The flavors were incredible… earthy from the rosemary, citrusy from the lemon zest, cool yet spicy from the dressing, while the ‘trencher’ tasted nutty and light, while soaking up all the goodness…

at a low simmer…
-R

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A rainy day masterpiece…

So on this yet again, rainy day… I decided to pull another interesting dish from my new cookbook! This recipe had quite a few steps involved so the prep work began in the early AM hours.
The entire bang started by marinating a boneless leg of lamb with rosemary, garlic, lemon zest, extra virgin, salt and crushed peppercorns for roughly eight hours.
While my meat was marinating, I began mixing rye, white and wholemeal flours, along with salt and then yeast in my mixer. To pull everything together, in went some water. Everything was kneaded and then it went into an oiled mixing bowl and set off to rise. As soon as the dough rose, I stretched it out into a rectangle, made some imprints with my fingertips and then pricked the dough with a fork. Again it was time for another rise and then a bake! The baking time was only thirty minutes and then off to cool.
While my bread cooled, the lamb was grilled until perfectly cooked… Then it was onto the fun part, to serve this gorgeous dinner up! The freshly baked bread [trencher as the recipe is called] is decorated watercress, haricot vert, scallions and radishes. On top of this vibrancy, were slices of the succulent lamb, along with its sexy juices…
As the finishing touch, a dressing of crème fraiche, lemon juice, salt and english mustard.
The flavors were incredible… earthy from the rosemary, citrusy from the lemon zest, cool yet spicy from the dressing, while the ‘trencher’ tasted nutty and light, while soaking up all the goodness…

at a low simmer…
-R

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it’s a bit ‘chili’ in here…

So tonight I wanted something warm and hearty… something I don’t often venture into making… chili! This was not going to be a typical beef chili, but something with a slight edge to it.
I knew I had everything to whip up this stew-like concoction, so the mission began. I started by browning off hot and sweet bulk sausage. Once browned and gorgeous, into the pot went two spanish onions that I diced up. As soon as the onions became soft and a bit caramelized, in went a few cloves of garlic that I minced, along with some spicy green chilis! These all cooked together for a few minutes until the flavors started to marry.
After everyone was getting to know each other, in went cumin, ancho chili powder, cayenne pepper and salt [these are all to taste so go crazy or be gentle]… a quick stir to mix the spices and then one large can of crushed tomatoes and one large can of San Marzano tomatoes [these were puréed before I added them]. Another quick stir and as soon as the chili began to boil, then I dropped the heat to a simmer and put the lid on the pot. I let the chili cook for thirty-five minutes [twenty-five minutes into cooking I added a can of black beans…] Once cooking was finished, off the heat went in some chopped cilantro.
To plate up [or should I say bowl] this meal… some light and crisp tortillas, crème fraiche and extra sharp cheddar.
The flavors were intense… spicy, sweet, lemony and a touch acidic! This time two bowlfuls did just not satisfy…

at a low simmer…
-R

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hot potato!

After another day of playing catch-up, I decided to make potatoes, stuffed chock-full of goodness as a dinner…
It all started with baking off four gorgeous potatoes… which once were cooked, had their flaky, fleshy interior scooped out and tossed with shredded cheddar, chopped chives and salt. Instead of using milk, I added creme fraiche to help smooth the filling all out!
After incorporating everything I refilled the empty little potato skin vessels, topped with more shredded cheddar and it was back into the oven until browned and bubbly…
Before plating, an additional sprinkle of chives for color and flavor and it was time to dive in! Creamy, slightly salty, gooey and just plain delightful… this was just what we needed to satisfy our bellies!

at a low simmer…
-R

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you say tomato… I say soup!

So yesterday was the weekly CSA basket pick-up… once I got mine and saw the abundance of tomatoes in it the decision was simple… roasted garlic tomato soup!
First I chopped the tomatoes up and smashed a few garlic cloves… everything then was tossed with olive oil, fresh pepper and some salt. Into the oven for a little over an hour on a low temp helped extract the sweetness of the tomatoes and provide a toasty element, while turning the garlic into something, well magical!
Once roasted, it was into the food processor and pulsed, pulsed, pulsed… then into a cast iron pot, along with some homemade stock to help thin out this story, a thyme bundle and then set to simmer for a bit.
After its bath, it was into a bowl, garnished with some rich finishing oil and a sultry dollop of creme fraiche… ahhh heavenly!!
Even though the temps were warm and the humidity up, there was no better way to enjoy those gorgeous, tasty and colorful gems! Now to wonder what next weeks basket will offer…

at a low simmer…

-R

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little packages, big flavor…

So tonight I wanted something different for dinner. It wasn’t an easy decision, but as I looked around I saw pierogies sitting sadly by themselves… I thought this is a quick and easy meal to throw together, and certain to be delicious!
I sliced up one Spanish onion, as well as a bulb of fennel. Fennel is my go-to veg when I want to add a slight sweetness to a dish [and always like to keep one on hand]. After sautéing the onion and fennel, I started to brown the pierogies and stirred everything together to marry the flavors. The pierogies were crisp and hot, while the onions and fennel, soft and sweet! A small dollop of creme fraiche on the side and we were ready to dive in.
A perfect quick dish for any strapped for time couple or family!

at a low simmer…
-R

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a winter farmers market… who knew!

Today is a very cold day around here, but I didn’t let that stop me from venturing out to visit an indoor farmers market held at a school in a local town… there was a decent turnout considering it was only about 15 degrees… I wandered around the aisles to see what products were available and peaking my interest… there was a vendor offering goat cheeses [mixed with different things], a meat purveyor with local meats grown on his farm, a couple of vegetable tables with everything from King Oyster and Enoki mushrooms, to gorgeous turnips and yellow carrots, as well as a local farmer who sells farm fresh eggs [I actually make trips to his farm to purchase these eggs, but was excited to see he was working at the market]… but one vendor peaked my interest by offering different cheese [made locally] and milk products from one of my favorite milk companies, Ronnybrook Farm Dairy… Ronnybrook products are so rich and full of flavor! She carries their Creamline milks, coffee and chocolate milks, drinkable yogurts, as well as butters and creme fraiche… what a delight to find her! I am well stocked on milks at the moment so instead I decided to try out the Gruyère cheese she displayed and bought two decent chunks to nibble on… the excitement is there to make a trip back, and can only assume that once warmer weather is upon us again this farmers market will become a weekly Sunday visit! It is also a very special feeling to know you are supporting local artisans who strive to offer quality products and have a passion for what they believe in…

at a low simmer…

-R

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