Come summer, my raspberry bushes are crawling with fruit. And even though the birds eat their fair share, I harvest an abundance of the vibrant little berries every day. I sometimes even get enough to make a batch of jam, but most of the time we enjoy them on their own, in sorbets, in a cobbler made with local peaches… or in this luscious smoothie.
I think of collard greens as the most muscular member of the leafy green family. Indeed, even after being exposed to heat for a good period of time, the leaves remain quite firm. This, of course, makes collard greens an unusually versatile green veggie!
My love affair with making my own dairy products started with my first batch of ricotta – an event that changed my cooking life. Until then, I just hadn’t realized how effortless it is to make fresh cheeses, crème fraîche or butter. But more importantly, it was a revelation to the taste buds – the flavor surpassed anything I’d ever bought in stores… even gourmet stores. And this homemade butter is no different. It is absolutely enchanting!
Have you ever bought crème fraîche, just in case you might need it, and then had to throw it away because you didn’t have a chance to use it before the expiration date?
Do you even have a hard time finding decent crème fraîche in your local grocery store in the first place?
If the answer to either of these questions is yes, then you’ll be thrilled to know that you can make your own crème fraîche in less than a minute, for a fraction of the cost of the store-bought kind — and you can make as little or as much of it as you need. Best of all, it’ll taste better than any crème fraîche you’ve ever bought.
Crème fraîche is a thickened cream that’s incredibly versatile, and thanks to its wonderfully thick texture, a little goes a long way. A dollop of that tangy cream will add a velvety-smooth consistency to soups or sauces and will give a wonderfully rich texture to any dessert. But the list of dishes that can be enhanced by crème fraîche is practically endless.