It’s time once again for my monthly column The Secret Ingredient over at Serious Eats. And I think this month in particular will be of particular interest to you, Revolutionnaires: Creme Fraiche.
Peas with Crème Fraîche
Creme fraiche is vastly underutilized in the States, and it’s a shame. Sour cream is close, but it’s really, really, well, sour. Creme fraiche is more understated, with a delicate tang accentuated by its voluptuous texture. It is resilient, and stands up to heat to make instant gratins, macaroni and cheeses, and cream sauces. It can wear sweet or savory with equal effortlessness and elegance.
Baked Pasta with Crème Fraîche
This month, I relate my misadventure of how I learned the many meanings of the word fresh, and throw together some simple spring-summer dishes: Perfect Creamy Spring Peas with Mint, The World’s Easiest Mac and (Four) Cheese with Zucchini and Thyme, and Creme Fraiche Sorbet with Berries. A perfectly fresh and fraiche menu…
Crème Fraîche Sorbet
Bon App!
