est.
Make vanilla creme fraiche using recipe#144139 or Add creme fraiche, vanilla and sugar
order around the edge. If using sheet gelatin, squeeze excess moisture
Place creme fraiche in a medium-size non-
Using coarse side of box grater
Melt butter in large saucepan on high. Saute leek and garlic for 4-5 mins until softened, then add potatoes, stock and 2 cups water. Bring to a boil, then reduce heat to medium and simmer, covered, for 20 mins until potatoes are very tender. Stir in peas and mint and simmer 4-5 mins.
Remove from heat and stir in creme fraiche. Using a hand blender or food processor, process until smooth. Season to taste and reheat. Serve topped with extra creme fraiche, arugula and shaved Parmesan, with lemon wedges on the side.
ooked to desired doneness.
Using a vegetable peeler, cut cucumber
eat and add the bourbon. Using a long match, ignite the
n bottom, about 15 minutes. Using metal spatula, turn potatoes over
Using a mandoline (or better knife skills than I have), slice the cucumber into sturdy, even slices and arrange on a service plate.
Top each with an equal tidbit of salmon. Hint: it folds into pretty shapes if cut with the grain of the fish.
Stir the creme fraiche until smooth and dab a mere teaspoonful over salmon.
Separate tiny branches of the baby dill and set upright in or atop cream fraiche. Use remaining branches to garnish plate.
Put the pepper in one palm and scatter by pinches from about a foot above the platter.
emovable bottom with foil.
Using electric mixer, beat butter, 1
nto the spring form and using a stab tiny holes all
ust set, about 3 minutes. Using heat-proof spatula, lift cooked
n pumpkin, vanilla bean (if using), salt, pepper, and the 1
Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the creme fraiche and season with salt and pepper, to taste.
To make creme fraiche: Place buttermilk and heavy cream in a sterilized jar. Shake slightly to combine ingredients. Keep in warm place for 12-36 hours until thickened.
Stir the thickened creme fraiche. Cover and refrigerate for up to 10 days.
eanwhile, to make the herbed creme fraiche, combine creme fraiche and herbs. Season.
to make the harissa creme fraiche, combine harissa, creme fraiche and lemon juice in
nd black pepper with the creme fraiche and adjust seasoning to taste
asil to the creme fraiche. Stir until combined.
Using a large spoon
hem to a shallow casserole. Using a parin knife, peel the
arge bowl if you're using an electric mixer) and beat