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creme fraiche first timer [ moved from Feedback board]

suzanne0115 Dec 26, 2006 09:04 PM

Just purchased creme fraiche for the first time and would like to make a pasta dish with procuitto. Do I just stir it in with the hot pasta? Thinking of adding a little nutmeg....

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  1. wasabi RE: suzanne0115 Dec 26, 2006 10:51 PM

    You can stir it in straight, but not over the stove or while the stove is on.
    I'd add it to your serving bowl, toss the pasta in that w ith your creme fraiche and prosciutto.

    another nice recipe ... foudn it in the River Cafe cookbook and a few others. Simple way to incorporate greens and add some brightness to drab winter ...

    cook some fresh pasta of your choice (long ribbons of something is charming for this, like linguine). while that's boiling, combine a container of creme fraiche, the juice of 1 to 2 lemons, zest of one lemon, and LOTS of parmesan cheese into your pasta serving bowl. salt and pepper and mix well, tasting to see if it needs more salt or lemon. tear or finely julienne some arugula or spinach and place it on top of the creme fraiche mixture.

    when the pasta is done, drain, reserving some of the pasta water. place pasta ontop of everything in the bowl with a little pasta water and toss well. serve with more cheese, immediately.

    1 Reply
    1. re: wasabi
      suzanne0115 RE: wasabi Dec 28, 2006 01:45 PM

      Thanks so much! I love the idea of adding spinach or arugula to fight the winter drabs....

    2. e
      EclecticEater RE: suzanne0115 Dec 27, 2006 01:09 AM

      If you can find it, try to find the book Cuisine Minceur and read up on what Michel Gerard says about using creme fraiche to make amny dishes taste creamy and as a binder without using so much it becomes too caloric. One treat is to use it, sweetened, like whipped cream over strawberries, or blackberries, or raspberries, or similar berries (not low calorie but mind-bogglingly good). Otherwise a spoonful or two in a sauce can turn it into something really tasty and smooth.

      3 Replies
      1. re: EclecticEater
        suzanne0115 RE: EclecticEater Dec 28, 2006 01:46 PM

        Thanks so much! You're not kidding on the caloric intake. Of course, it is the holidays, so that leads to lots of calorie rationalization. Only 3 more days until the resolutions kick in.

        1. re: suzanne0115
          EclecticEater RE: suzanne0115 Dec 28, 2006 06:10 PM

          The book Cuisine Minceur shows how to make your own creme fraiche; it uses it as a binder, the way people use butter or plain regular cream; but Guerard's take is that a very little bit of it can turn a sauce into something quite heavenly and, therefore, the caloric content is significantly low. Cuisine Minceur was a groundbreaking book for that reason. Amazon has used copies for as little as $4.99 at:


          Enjoy the new found addition to your food selections.

          1. re: EclecticEater
            suzanne0115 RE: EclecticEater Dec 30, 2006 01:54 PM

            Thanks so much! Ordering today -

      2. Robert Lauriston RE: suzanne0115 Dec 27, 2006 01:44 AM

        I haven't found any American creme fraiche that tastes much like the French stuff, which is no longer available.

        2 Replies
        1. re: Robert Lauriston
          suzanne0115 RE: Robert Lauriston Dec 28, 2006 01:47 PM

          This was from the Vermont Cheese Company. Very flavorful, but I'm sure it doesn't compare to the real thing.

          1. re: suzanne0115
            Robert Lauriston RE: suzanne0115 Dec 28, 2006 06:25 PM

            It should be possible to duplicate in the U.S. I think maybe they just use the wrong cultures. Most of the ones I've tried in the San Francisco area taste sort of like cottage cheese.

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