Cloud Nine

Try serving creme fraiche, fermented heavy cream, instead of whipped cream or ice cream on those plentiful fruit pastries floating around.  It is similar to sour cream, but even more heavenly—subtly and satisfyingly tangy. Truc (Tip): To make your own, combine a tablespoon of buttermilk with a cup of heavy cream and leave at room temperature overnight or for about 12 hours. Advertisements Continue reading Cloud Nine

When life gives you lemons…

make preserved lemons!  They are perfect for North African–inspired recipes, such as Moroccan tagines and Couscous Royale (see my post “North African Couscous”). Use the juice in place of vinegar in vinaigrette, put a slice in any stew, and stuff a roasted chicken with one for starters. Begin by boiling a big pot of water and dropping in many (maybe 10) lemons. Remove after a … Continue reading When life gives you lemons…

Soup’s on!

Autumn air means soup for supper. With butternut squash, use clam juice instead of the classic chicken stock. You will be shocked by this subtle substitution. Preheat the oven to 350 degrees. Cut two butternut squashes in half, seed, rub with oil, and lay cut side down on a foil-lined, half-sheet pan. Roast about an hour or until soft. Saute in abundant butter one onion … Continue reading Soup’s on!