Creme Fraiche Recipes

Crookneck Squash Gemelli Pasta (Vegetarian Pasta Recipe) Recipe

Crookneck Squash Gemelli Pasta (Vegetarian Pasta Recipe)

09.29.14 by Jackie

It's Meatless Monday and today I'm sharing with you one of baby Aria's favorite pasta dishes. I used gemelli pasta, cut crookneck squash the same size as the pasta and flavored them with tarragon and parsley crème fraîche. The crookneck squash provides a soft texture to the dish and the same-sized pieces make for easy eating, especially for little ones.

I hope your weekend was as adventuresome as ours. We spent the weekend at Half Moon Bay State Beach. It wasn't too hot with the ocean breeze. It was so peaceful and quiet; exactly what we needed! Aria and I wandered along the beaches and on the trails after our picnic. I had prepared my husband Lulu's favorite cucumber tea sandwiches and used the remaining filling to flavor the pasta dish the following day!


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Bell Pepper Stuffed Chicken Rolls Recipe

Bell Pepper Stuffed Chicken Rolls

02.26.14 by Jackie

This is my second most favorite chicken recipe (after my poulet rôti, "roasted chicken"). The whole idea is to use dark meat from the chicken thigh, stuff it, pan-sear the meat and finish cooking in the oven. It's as simple as that. First, I used boneless chicken (de-boning the thigh and using the bones for excellent chicken broth) and made sure the skin was still on. Then I proceeded with the tender meat. I used a preserved lemon marinade and let it rest overnight. For the filling, I combined roasted red bell peppers, Manzanilla olives, shallots and cornichons (French gherkins). 

To me, cooking is an expression of love. The dish doesn't have to be complicated. Learn your basics and you'll be able to dazzle your friends and family with creative, over-the-top dishes by making a few variants of your favorite recipes. 


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Chicken Roulade Stuffed with Morel Mushrooms and Chestnuts Recipe

Chicken Roulade Stuffed with Morel Mushrooms and Chestnuts

12.10.13 by Jackie

If you're planning on serving poultry on Christmas Eve, you might want to consider this dish. I stuffed chicken with morel mushrooms, caramelized onions and season-friendly roasted chestnuts. I used chicken thighs with the skin on so the meat remained ultra moist and because boning them could be done without difficulty. The whole procedure isn't necessary but it gives the dish an attractive appearance. Once the chicken was cooked, I let it rest for 30 minutes and obtained beautiful slices of chicken roulade. 

I'm definitely going to recreate this dish for Christmas, though I'm not sure which poultry I’m going to use. This recipe could be used with duck, pheasant or turkey, but I prefer goose  for a holiday feast. You could also use the stuffing of your choice such as sausage, pesto, sun-dried tomatoes, blue cheese, dried cranberries or bread dressing. I can't predict the future but I can tell this is going to be a delicious holiday season!


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Caviar Tower with Beet Carpaccio Recipe

Caviar Tower with Beet Carpaccio

07.10.12 by Jackie

I came up with this elegant starter for a dinner party we hosted. I knew I was going to have to spend a lot of time on the main course, so I opted for a dish that was quick and easy to assemble. It's made of four flavorful layers: crème fraîche flavored with beet green pesto, pumpkin seed-crusted Russian rye bread, grilled beet carpaccio and a luxurious caviar topping.

I always make extra pesto that I store for later use. If you're storing frozen pesto cubes as I've suggested in the past, this is a recipe that you can whip up very easily. I also used freshly picked beets from our garden, grilled them on the barbecue and thinly sliced them with a mandoline. If you're looking for a vegetarian alternative to caviar, you could always replace it with roasted red bell pepper red pesto-flavored quinoa caviar. Either way, this first course is as appealing to the eye as it is to the stomach. 


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Vegetarian Agar Panna Cotta Recipe Recipe

Vegetarian Agar Panna Cotta Recipe

08.03.11 by Jackie

Panna cotta is probably the easiest vegetarian appetizer to prepare once you've figured out how to deal with agar agar. It’s all about the liquid to powder ratio. In case you don’t know, agar agar is a seaweed substitute for gelatin. I've created several savory and sweet panna cottas in the past using it.

Like other gelatin-based products, panna cotta can be be formed in any shape you want. I shaped the ones I made today in verrine glasses. I layered this panna cotta with red hummus, broccoli florets, baby spinach leaves, morel mushrooms and sugar plum tomatoes. Assembling them is very simple and they can be prepared in advance. Serve this panna cotta with a large salad and a baguette and you’ve got yourself a delicious, light meal.


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