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Entries tagged with 'creme fraiche'

Smoked Salmon Crème Fraîche Tart With a Cornmeal Millet Crust From 'Whole-Grain Mornings'

Cook the Book Kate Williams 1 comment

Most of use know that salmon, cream cheese, and capers is a killer combination layered atop a bagel. But those flavors aren't necessarily tied to a bagel shop. Filling a buttery cornmeal and millet tart crust with a tangy crème fraîche custard, slices of salmon, flecks of dill, and a handful of salty capers, as Megan Gordon does in Whole-Grain Mornings, is just as grand an idea. More

Smoked Salmon Crème Fraîche Tart With a Cornmeal Millet Crust From 'Whole-Grain Mornings'

Serious Eats Kate Williams 3 comments

Most of use know that salmon, cream cheese, and capers is a killer combination layered atop a bagel. But those flavors aren't necessarily tied to a bagel shop. Filling a buttery cornmeal and millet tart crust with a tangy crème fraîche custard, slices of salmon, flecks of dill, and a handful of salty capers, as Megan Gordon does in Whole-Grain Mornings, is just as grand of an idea. More

Roasted Carrots with Harissa and Crème Fraîche

Serious Eats J. Kenji López-Alt 1 comment

Spiced roasted carrots with crème fraîche and harissa. More

Cider-Braised Rabbit With Apples and Crème Fraîche From 'The Wild Chef'

Cook the Book Kate Williams 2 comments

For those celebrating Thanksgiving on a small scale, there's no reason to sacrifice festivity just because there are only a few seats at the table. This braised rabbit from Jonathan Miles's new cookbook, The Wild Chef makes for a rustic-chic dish that celebrates the fall season with a triple-punch of apples. More

Cider-Braised Rabbit With Apples and Crème Fraîche From 'The Wild Chef'

Serious Eats Kate Williams Post a comment

For those celebrating Thanksgiving on a small scale, there's no reason to sacrifice festivity just because there are only a few seats at the table. This braised rabbit from Jonathan Miles's new cookbook, The Wild Chef makes for a rustic-chic dish that celebrates the fall season with a triple-punch of apples. More

The Food Lab Lite: Five Ingredient Smoked Salmon and Potato Salad

The Food Lab J. Kenji López-Alt 8 comments

The first time I tasted the precursor to this dish was a few weeks ago on a trip to Alaska where I was joined by Jessie Ziff-Cool. One night during our trip, she popped into the kitchen and came out a little while later with this amazing salad of cooked fingerling potatoes tossed with smoked salmon and crème fraîche. So simple, and wicked tasty. More

Valentine's Day Coeur à la Crème with Raspberries

Serious Eats Stephanie Stiavetti 4 comments

This quick, creamy dessert is perfect for two people. It needs to be made the night or morning before serving, but requires less than ten minutes of actual work! More

Salmon with Thyme and Three-Lemon Crème Fraîche

Serious Eats Kerry Saretsky Post a comment

This salmon roasted with lemon and thyme can be served hot or room temperature with a simple sauce of crème fraîche, thyme, and lemon in three forms: zest, juice, and preserved. More

Roasted Beet Soup with Thyme, Lemon, and Crème Fraîche

Serious Eats Kerry Saretsky 2 comments

This simple, hearty, healthy, and delicious soup is made from roasted beets, sweet leeks, woodsy thyme, vegetable broth, and a squirt of lemon. Thick, hot, and autumnal, it's best topped with a creamy dollop of crème fraîche. More

Lightened Up Zucchini Gratin

Serious Eats Kerry Saretsky 3 comments

A light, green version of the classic French gratin, this baked zucchini crumble is inspired by Avignon and full of the flavors of wine, herbs, and lots of cheese. More

Bake the Book: Honey-Lime Peaches with Crème Fraîche Clouds

Sweets Caroline Russock Post a comment

There are few things more enjoyable than a perfectly ripe peach. This recipe for Honey-Lime Peaches with Crème Fraîche Clouds from Romney Steele's Plum Gorgeous falls into the better than a ripe peach category. By soaking slices of juicy peach in a honey-lime syrup with vanilla bean and orange zest, the peaches are elevated to something that is pure summer magic. More

Honey-Lime Peaches with Crème Fraîche Clouds

Serious Eats Caroline Russock Post a comment

Nectarines, plums, berries, cherries or even sliced mango can be sweetened in this honey-lime syrup and dotted with fluffy crème fraîche clouds. More

Oat Crisps with Blueberries, Peaches and Crème Fraîche

Serious Eats Emily Luchetti 5 comments

This recipe is just incredibly simple—perfect when you want something delicious but don't want to spend too much time in the kitchen. Store them in an airtight container overnight so they don't get soggy. (They also make a great ice cream sandwich cookie.) More

French in a Flash (Classic): Coq au Riesling

Serious Eats Kerry Saretsky 12 comments

This classic dish, Coq au Riesling, is a chicken stew with mostly the same components as Coq au Vin—except the vin in the recipe is not red, but a fresh, mineral-rich Riesling. The dish comes from Alsace, a region influenced by both French and German cuisines. I love this dish because it's lighter than traditional Coq au Vin, but still heavy enough to be considered comfort food. More

How to Make Crème Fraîche

Sue Veed 24 comments

Gourmet markets charge an arm and a leg for this creamier, milder cousin to sour cream. But you can make some at home—by leaving it out in the summer heat, science-project style—for half the cost. More

Crème Fraîche

Serious Eats Sue Veed 7 comments

The Secret Ingredient (Liquid Smoke): Smoky Bison Sandwiches

Serious Eats Kerry Saretsky 4 comments

Note: Throughout October, Kerry's secret ingredient is liquid smoke. [Photographs: Kerry Saretsky] Previously Black Bean Soup with Smoked Sour Cream » All Secret Ingredient coverage » Perhaps the most intriguing aspect of liquid smoke is how it's made. It may... More

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